mbucher

Ok. IMO great deli is one of the hardest things to do consistently well . The yield is highly inconsistant (almost impossoble to manage costs) handling is critical and quality of the meats is solely dependent on doing high volumes so it moves quickly and doesn't dry out . Add to this's many of delis established customers have unfortunately passed on and the younger generation has not taken to delis as their parents or grandparents did. There is a great resurgence happening , mainly due to oversize sandwiches being "in" again and people willing to pay $12-20 for such. Corning beef, etc hopefully will not succumb to the mass merchants of supermarket deli! The new wave of DGS and Jamie S's, while not the "family's deli" revitalize the art . Let us not forget our local institution like attmans (and pay homage , they are the oldest family run deli in the united states. True ! )And they are in our backyard! Bring your friends , bring your kids to anyone doing deli and support this cuisine. Otherwise it will disappear. I promise you it will simply go the way of the neighborhood butcher. Deli is an art and a passion. It's a way of life.

There's a joke here... Someone plz jump in..

The restaurant business is almost a statistically impossible business. Very few succeed long term. I decided In May 2008, when the first BGR opened I would do it differently . a) invest in great people, develop their individual skills to help them succeed far beyond their time working with me. b ) be accessible (I still answer every customer comment myself and personally write a thank you note to anyone who takes the time to proactively give me feedback to make my teams better c) I've never said no to a charity or cause (check my record) I believe a local business has an obligation to controbite to the community that supports its success. D) If other restaurant companies do it , I do the opposite (many claim great software , systems , technology , manuals etc, yet 80% don't make it to their 3rd anniversary . DC's a wonderful foodie/restaurant community, we all root for each others success, we all help each other and we all share.things. This board is the heartbeat of it. Happy Holidays !!!

Thx. Heard

Here's a great example supporting Don's comments up thread . Folks like me , operators , actually engage with this board . We check it daily I check it 10 times a day.. to get feedback like this is invaluable. To see our business through our customers eyes, and unlike customer comment forms (which often exaggerate the negative to enhance probability of receiving a comp", I get great, honest , transparent feedback here. And in turn I provide honest, quick and transparent responses. Nothing from a PR firm, nothing from one of my managers , from me.. Directly. Typos and all. I am grateful and appreciative for the feedback .

Great job cedric and dawn!!!

Hmmmmmmm.....

There's a theory in TV PR circles that people don't know what they like, they like what they are told to like. From tv cooks to their restaurants , popularity is as good if not better for the network then it is the restaurateur . The networks PR machine ends 12 months after the last appearance. Wonder if there are stats on survival rates after that ending point?

Will trade dining assistance for patent attorney assistance. You know where to find me.

Dude. Got legions ! Process patent, business formula or product? All different specialties.

I think the Italian side of the menu is a great "secret". Get the chicken Parm!

Mark,

Did you run over Seistema's cat?

VERY FUNNY!!! complete LOL!!

I've come to fond out that Bruno Bertan (prior director of catering for Jean George ) is at the helm of Breadline now, even grinding the flour for their bread onsite. Hmmmm

Wayne. Im glad you liked it.

Hmmm. Needs some looking into. Same exact bun, even same staff. Our Bethesda GM was there today at lunch. send me a Direct message. I'll buy your next BGR !

Corkage is 12.00 (24.00 for magnums). Bring it on and in!

You'll be good before 7. Have fun. Get the sundae !

Well. : your timing and party size should e good at that time. Probbably little to no wait. Kids meals available. Mainly because I have 4 kids . Have fun at dinner. Get the sundae for dessert

no wonder people are coming in asking for his number. I didn't put 2 and 2 togeher. Mostly older women though. In their 70's. Insert joke here.........

3 weeks! I can't wait either.

"under advisement". But I'm going to go nuts on the bacon preparation with my guys. It should be crispy all the time! as for onion ( just ask) well donor for you as well as thinly slice a tomato.

interesting comment. but we've had no issues at all with staff

On 4/6/2011 at 9:47 PM, kirite said:

Going to Harth (with an umlaut) tomorrow night. Looking more at the salads, small plates, and sides than the rather boring looking main plates. I want to like this place.

Kudos to the folks behind harth. Finally someone rethought hotel restaurants and gave tysons/McLean a cool casual place with a well thought out menu for the neighborhood

Peek a Boo!

Burger Joint has Moorenkos make us various flavors of the month and recently we won the bacon and beer bash with bacon ice cream we worked on with Susan. She's exceptional

I might take that bet