ronnie_suburban
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Posts posted by ronnie_suburban
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So in case any of you Rocco survivors don't realize this, there are many, many of us here who haven't posted much on this thread but who are really grateful you're here.
LOL! Does that count as some Burnett-style double product placement?
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however, if you want to discuss the likelihood of a business using Open for a line of credit, i can tell you that it happens. and sometimes without cameras around.
Absolutely...it's likely a very good product-line for a business in the right sitauation, even a restaurant I suppose. I was just wondering skeptically whether it would really be the best option for this particular restaurant.
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why is that you ask? because sometimes businesses don't have all of their ducks in a row. an accountant handles these issues in no time at all. that's part of what they do for a living. it's not as strange and as indicative of a bigger problem as some here seem to want it to be.
Really just curious...looking to learn how things are really done (where they diverge from the show) in an industry to which I'm an outsider. It's been my experience that even companies with accountants sometimes use payroll services. I guess it just comes down to the preference of the business owner or specific circumstances.
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the amex blue card has been giving people loans for about 10% for years. and that's a plain old retail credit account. what experience do you have with small business loans throught the Open network? just wondering.
I'm currently paying a rate that is less than half that on my revolving line of credit. AMEX has never come close to being competitive rate-wise with our bank. Yes, with our bank it's a secured line but...
There is a premium paid for the type of loan that was depicted in the show. The rate on that type of short-term loan is generally higher and there may often be fees.
The essence of my curiousity about the whole issue is why would the AMEX option be chosen over another? IMO, it was chosen simply to highlight the product for the television audience.
That belief is based on my assumption that the people who backed the restaurant would ultimately have much better, and ongoing, credit options than AMEX Open. I mean, if I'm only paying around 5% on my line, Mr. Chodorow and his partners are bound to be paying even less. With such heavy hitters in the background at Rocco's, the AMEX choice stood out as being possibly inefficient. Of course, if Rocco were truly on his own, maybe it would be a great option.
But I cannot measure what the actual urgency factor was...maybe the turn-around was faster with AMEX...perhaps there was a good reason for their choice. It just didn't seem like it.
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one can be almost certain that they have an accountant that they can call to, yes, cut the checks manually, with all of the appropriate withholdings. it happens all of the time.
Sorry for the many questions...Why is that? Is that the way restaurants generally operate? Is it because they handle cash, or because of the wage structure, or some other factor(s)? Would Rocco's be typical in that regard? I just assumed that a business of that size (with that many employees) would opt for the relatively inexpensive outside payroll service. From my (albeit limited) experience, I consider an outside service to be the default setting.
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as far as AMEX's rates, i haven't used amex for a loan in quite some time, but i'd imagine they're on par with every other major bank/money lending institution. why would you think otherwise?
Previous experience, but I'm certainly no expert.
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Tommy,
If they haven't paid the staff in a month, given the size of the staff they have, I dare say the payroll is more than "a couple of grand". The payroll in my 90 seat restaurant is exorbitant.
whatever it is, i'm sure they could get a loan from Open. the restaurant cost what, 4 million? we're not talking about charging it on a credit card. we're talking about a line of credit or a loan. i dare say that i could get a loan for whatever amount it is. i'm sure they could.
I'm sure that THEY could but if you or I (or any other AMEX customer) went to them and asked for twenty grand to cover the payroll they'd say no way. Besides, why would they have to borrow the money in the first place? Why wouldn't they just write checks from the business account to pay the employees? It just doesn't make any sense, if they had enough cash to cover the payroll (as they said they did) then why not write business checks and take taxes out after. Sorry, this whole thing is beyond shady. I've been dealing with AMEX for almost 14 years and they don't cut ANYONE any slack. Rocco obviously doesn't have any money left to pay the employees. Baaaaaad business any way you slice it. In front of the cameras or not.
tim, we're talking about a business loan here.
Shouldn't they just have a payroll service (as has been suggested upthread)? Even if they receive a loan from AMEX to fund the payroll....then what? Someone's going to sit down write physical checks for each employee? What about withholding, etc.? If management can't get the preparation of food right, I doubt that they could figure out how to make accurate deductions, withholdings, etc. I can just imagine someone poring over the IRS manuals trying to figure out what to take out of each employee's check.
The moment seemed like a contrived set-up to work yet another product placement into the show. And that's fine with me (they can fund the venture however they see fit), but to act as if it was spontaneous or that AMEX would take care of the 'filing' elements of the payroll was absurd. Let's not even get into the fact that AMEX's rate is likely to be several points higher than that of the local loan shark. But, when you're Rocco, who cares about the cost of money?...I mean, it's not his money anyway. Somehow I get the feeling that Mr. Chodorow (sp?) and his partners don't borrow money from AMEX on a regular basis.
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One thing that has really struck me about this show is how starkly it contrasts with a show on Food Network Canada called "Opening Soon".
The show follows the opening of a new restaurant from site selection, design, staffing, menu creation, equipment installatiion, etc. right to opening night. The show should more accurately be called "Opening Six Weeks Late, $300K Over Budget, With a Whole New Menu".
These are real people, often with their life's savings wrapped up in the enterprise. What it lacks in "drama" it makes up for in reality.
I still find "The Restaurant" entertaining to watch, if nothing else because it provokes these strong reactions, but it's about as real as the daytime soaps all its staff are dying to get on.
Unfortunately, Opening Soon is not going to air in the U.S. on FTV, it's going to air on another Scripps Howard-owned outlet, the fledgling Fine Living Channel which currently has very limited distribution in the U.S.
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Well stated and a pleasure to read.
Steve Klc beat me to it.
I am learning so much every day at eGullet. It's so great to read the input of people who know so many different aspects of food.
Thanks.
Jonathan,
Let me echo the above sentiments and say thank you for taking the time to write that. It was a pleasure to read and your effort is very much appreciated.
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I just posted elsethread that I experienced Alice Waters as being an idealist—she's got light just pouring from her eyes—and someone who regards the world much as Robert Kennedy must have: "Some men see things as they are and say 'why?'. I dream things that never were and say 'why not.' "
I know what you mean about living on top of the mountain, but I don't think she'd put herself there. I think her idealism transcends everything—including fussing about legalities and monetary issues. Someone's got to hold that ground. She's, um, ideal. Visionaries hold the vision, and inspire others to achieve it. And I've never seen a true visionary that could give up what they see, because they see with a different pair of (inner) eyes than most people. I get excited being around people like that, because generally the goodness ripples out.
I'd never think of her as a saint, though.
I'll concede that she is a sincere visionary--I respect her greatly and have no reason to believe otherwise--it's just that I'm also dealing with the reality that if I don't dismiss her from time to time, I feel guilty when I go to the 'regular' grocery store.
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As much as I enjoyed Bourdain's rant last night, for me it was overshadowed by the whole comedy club thing. What does Pete's life outside have to do with the "restaurant"? Were they trying to take some heat of Rocco? To me, they crossed the line. That should have been in the editing room garbage can! The sad thing is the gutless boy wonder didn't even understand that it wasn't remotely funny. He said the public wasn't ready. When is NY ever going to be ready for the words "The funny thing about these terrorists attacks is..."?????? It goes so far beyond "what the fuck was the idiot boy thinking"... I'm disgusted beyond words right now. It's one thing to have Rocco hanging it all out looking stupid. It's totally another to give a slap in the face to everyone affected by terrorists attacks. That's not entertainment. And if he does find a crowd that thinks it's funny...heaven help us all.
I was perplexed by that too...someone involved with the show must really hate that guy...of course, the same could be said of Rocco. If TPTB were feeling any love for Rocco, he wouldn't be looking so exceptionally bad right now. I think a lot of Rocco's buffoonery could have been massaged away in the editing if that had been the editorial desire. Not saying it wasn't really there, only that it has been gloriously showcased.
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My best friend's wife is Czech (they live here in Chicago--an excellent town for Czech & Polish cuisine, btw) and when they bring us our Christmas basket full of baked goods, it's usually war between the wife and I over its contents. A generous (but never generous enough
) sampling of kolaches is always included...=R=
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I applauded her efforts to support suppliers that were trying to move toward "sustainable production". (Whatever the hell THAT means.) I like her recipes ok. I just think that she has gotten a bit too shrill and preachy and (to be cynical), now that she has made her bucks, she can afford to drift into unrealistic idealism.
I do appreciate Alice's view of the big picture (even as it applies to artisanal cheeses) but I'm not so sure how easy it is to adhere to her 'philosophies' on a practical, everyday basis. I (vaguely) remember a saying...'it's easy to be a holy man while living at the top of a mountain.' For a business owner, I think the ideals she sets forth are even less reachable...as evidenced by some of the comments in the linked article.
In a perfect world, it's all renewable, sustainable and local...but this ain't a perfect world. Most of us don't have the luxury of doing anything more than 'picking our spots' when it's practical to do so.
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Shame on the three cooks for the way they lied and shame on Rocco for the way he responded and treated the situation. Shame on us for watching, but the producers understand the the drawing power of disasters.
Yep...and I hate me (for watching).
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Anyone who goes on televsion should KNOW--as an absolute truth--that sooner or later, we ALL of us--will find ourselves, making that final, inevitable Winkler-esque approach to the shark-tank. There is rarely a Pinky Toscadero waiting on the other side.
LMAO Tony! I love the 'jumping the shark' reference...
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Thanks for the tips SW....is Hai Woon Dae the only one you've been to? What did you think of it?
Again, I'm a bit foggy on the specifics, but I seem to remember having one Korean BBQ experience not too far from there.
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Thanks Dean...
The place that used to be near us featured a procession of what seemed to be dozens of tasty and colorful relishes/salads/side dishes and then raw, marinated meats which you cooked yourself on a grill in the center of your round table.
I've been to a few other Korean places (North Side) where the m.o. was about the same, but can't remember their exact names or locations. Since we are planning an outing with some kiddies (and some grown-ups who've never experienced it), I figure this type of place will be fun.
Good luck with the cooking today...I'll be hosting some family over here (ugh!).
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Hi All,
There used to be a decent place near me which is now gone
, so I'm seeking recommendations for a good Korean BBQ place in Chicago. I prefer North Side, and I'm figuring, based on neighborhoods, that's the default location anyway. Northern or NW Burbs would be fine too.Anyone know of any 'stand out' or memorable places?
Thanks,
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It's Sunday again.
never thought of it that way heretofore ... but you are absolutely right!
Well, at least with a Bourdain sighting the show will carry some additional value this week.
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182...but I realized as I was counting that a few have gone AWOL...
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The best one yet.
Achatz and Trio, what can one say ?
Great stuff. Focus was incredible. Food looks awesome.
Chef G. is going all the way.
What an inspiration!
Absolutely...that was a terrific half hour. Thanks again Dean for the reminder. I can't believe what I would have missed. Totally inspirational. I must go to Trio.
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Maybe a little chewy, but pretty good.
I'm actually surprised how infrequently this is the case. It does happen, but I find it to be tender and moist far more often than not.
Fresser...no dessert anymore because you are diabetic, is that correct?
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Trio and chefg will be on tonite at 9:30 CDT.
Thanks for the 'heads up' Dean--much appreciated.
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What do y'all like at PI?
I love PI's hummus--it's my very favorite hummus of all time. It has an intense flavor and a very smooth/fine texture. I'm not a fan of their baba ganoush. It's way too smokey for my liking.
Also, I think their shish kabob is great. The meat is very lean, flavorful and tender. It's almost never dry. I usually get it as a plate (with rice, lettuce, tomato and tahina), but the sandwich is also good if you eat it there. To go, they can get soggy.
The shawarma is also outstanding. Again, I prefer the plate, but the sandwich is also good. The flavor of the meat is mild but distinctive. This is probably a very subjective area because at no 2 places does the shawarma taste the same. Over the years, I've come to appeciate, love and even crave this particular shawarma.
I occasionally order the falafel. It's a generous portion and even when it travels (as a plate anyway), it's crispy on the outside and tender (but not crumbly) on the inside.
The kibbeh is very good but they seem to be out of it about 50% of the time. Not sure why that is, but if you're in the mood and they have it, I think it's worth a try.
I have to also mention the condiments because both their tahina and their hot sauce are first rate. When we carry out and forget to ask for them for some (can I fire someone for this?), it does take a bit of the luster off the whole experience.
The lunch special is convenient and very tasty too. It's a combo plate of shawarma, shish kabob and (a pretty standard rendition of) kefta served on a bed of rice with lettuce, sliced tomatoes and tahina sauce.
I tend to rotate the above items into my order on a regular basis. BTW, the rice and the pitas are pretty standard issue. The pita is always fresh and the rice is flavorful but nothing special IMO.
What do you like at Pita Town? I will definitely be giving it a try soon.
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"The Restaurant" Reality Show Season 1
in Food Media & Arts
Posted
I wonder why 'never fresh'? The preserving quality of bottled lemon juice must have nothing the do with the lemon juice per se...it's probably all about the preservative (sodium bisulfite I think) used in the bottled lemon juice.
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