Ericka Kammerer wrote:
>
>
> Restaurants succeed or fail based on how full they
> can keep the restaurant, how quickly they can turn the tables,
> and how high they can keep the average expenditure per table.
> Each of these things can't be maxed out without degrading
> the diner's experience.

Okay, some background, then: pop used to own Hunan Kitchen over on
B'way between W75th & 76th (it's now a bank or something). We even had
lines out the door, especially after some show at the nearby Beacon
Theatre. I've peeled shrimp and washed dishes and bussed tables and
delivered take-out, etc., so I know a bit about the restaurant business
-- monthly rent back in the late '80s was ~$35K!!!!

But I still maintain that it doesn't add to any tangible cost to
provide an extra plate or fork. And raising prices across the board by
a mere nickel or dime, if cost is the real reason for being a
cheapskate to one's dining patrons, would boost average income without
alienating customers.

> Restaurants that are too full
> lead to long waits. Restaurants that turn tables too quickly
> rush diners. Restaurants that drive prices too high eventually
> see a drop in demand. So, they have to balance these things.
> A restaurant that takes (and honors) reservations, doesn't
> rush diners, and doesn't charge outrageous prices may be
> much more in need of that split meal fee than a restaurant
> that maximizes throughput (and consequently makes diners
> wait for an opening and then rushes them through their
> meal).

I don't see how you can really rush your diners through their meals.
But again, raising prices by a mere nickel all-around isn't going to
discourage anyone if your cooking's any good, and it saves you from
being a petty cheapskate about something as simple as sharing dishes.
I mean, families do it all the time. I understand not every
establishment is a "family restaurant," but come on...how's it any
different if I took the food home and shared it? That extra fork or
plate gonna kill your business -- even if a good 10% of your patrons do
it?

I know about slim margins and all -- but then you might as well not
bother providing napkins, or start charging for more than three napkins
per person, etc. Frankly, there are lots of ways to fleece your
patrons if you really want to -- no more free tap water, no more
condiments beyond the initial serving...why not just institute a
minimum "in-dining" tab of $25, the way even greasy spoons have a
delivery minimum of $10?

I'm simply unconvinced that plate-sharing eats into anyone's business.
Frankly, if business is that bad, the owner should convert the joint to
a pizza parlor or McDonald's franchise.

> Best wishes,
> Ericka