In Defense of Suburban Dining

This is an article on MSN, today.

http://cityguides.msn.com/citylife/article.aspx?cp-documentid=7414317&GT1=24000

Interesting article!

I never would have guessed that the restaurant serving only free-range antibiotic-free pork and beef, locally harvested beans, and natural locavor veges would be my local Chipotle's!

(and - unlike what many on this forum keep saying - such decisions in the short run do NOT help the bottom line, but rather take a long-range view of good food that is good for customers)

Thanks Casey for posting this article. I think every independent restaurant owner should read it. I favor locally owned businesses like most of the folks on this forum. But I will say this... chain restaurants understand one thing that many independents don't... it's not just about the food. It's not just about keeping money local. Many diners don't think /care about the "greater good". They know all the reasons to buy locally and still don't . What they DO care about is their own experience and how it relates to them. They want to know what they are going to experience in the way of taste, cost and hospitality. They don't want surprises. They want to feel like they belong and won't be snubbed or looked down upon when asking for ketchup. They don't want to appear silly, ignorant, out of place or uninformed. They have a need to stay in control by knowing what's coming next and chains allow them to do just that.
Now chains are offering all the "feel good about where you're dining" advantages that are usually seen in smaller restaurants. The competition is being ramped up. I hope everyone has a good idea how they are going to meet the challenge.

I really do not think our fine local restaurants are too worried about the chains. They are shooting for two different markets. It's like saying Mercedes or Lexus should be worried about the improvement in the quality of Kias.

If something does not taste good, doesn't that defeat the whole purpose of eating out in the first place? I think it is safe to assume that most people on this board go to places because they like the food, not because they feel safe or in control. I, myself, love surprises. It is great to go to a restaurant and experience something new or unexpected.

The day people start posting about their fabulous pre packaged meal at applebees, chili's, or the like, is the day I lose interest in this forum. I go out to restaurants to eat food I have never tried or cannot cook myself. In general, food at chains can easily be made at home in a cheaper, tastier, and healthier fashion. I just do not get. It's not like I never eat at chains, because I do. I just think that you can get infinitely more value out of your buck at many of our fine local restaurants and delis. Furthermore, in my experience, servers at local establishments are much more accommodating and polite than at chains. I think chains are successful because the majority of Americans have uncaring, boring paletes. I think the last thing Seviche, Maido, and the many other fine establishments in Louisville are worried about is what chains are doing.

I grew up with my father owning a deli and a fine dining restaurant. I also agree that the independent restaurateur should not be too concerned about the chains. I posted the article link because I found it interesting. My wife and I almost solely eat at independent restaurants and avoid chains whenever possible. Some large companies, such as Chicago's http://www.leye.com/welcome.html have found a way to make their concepts seem like they did not come from a corporate board room, but most have not.

Many chains do a lot for their communities by employing locals, donating to charities and community involvement. This does not make their food taste like it was from a family recipe, but does deserve appreciation. Having an owner hands-on makes all the difference to the customers and the employees.

*****"If something does not taste good, doesn't that defeat the whole purpose of eating out in the first place? I think it is safe to assume that most people on this board go to places because they like the food, not because they feel safe or in control."****

You'd think that this was a reasonable statement and would stand true but like I said earlier, it's not all about the food. And we don't eat out merely to have a great tasting meal.We eat out for social and entertainment reasons , we eat out for a full experience. Restaurant selection isn't always based on the quality of the meal alone. Sometimes it's based on location, the view, the ambiance, a favorite server that knows just how you like things done. Or social reasons. Still think it's all about the food? Imagine this situation... a young up and coming professional has a client coming into town. He wants to take him out to dinner. Does he take him out to neighborhood mom and pops with the awesome home cooking or does he take him to the flashy, over priced famous named restaurant chain? If we all answer honestly we'd likely admit he would take him to the high priced name restaurant dispite the fact he knows the better meal is at the mom and pops. They're eating out and it's not about the meal it's about the status and anchoring himself in some social caste in order to make an impression. It's a shame . In a perfect world it would be all about the food but in reality it isn't.

****"I, myself, love surprises. It is great to go to a restaurant and experience something new or unexpected."*****

I love surprises too! I love experiencing the unexpected and tasting anything new and exotic but everybody isn't like us and everybody isn't like most of the folks in this forum. That's the pitfall I was warning of. I am not saying restaurants should bow to mediocrity in order to serve the uneducated masses. Question however if there are enough disposable dollars out there being spent just by folks that want new, exciting, and unfamiliar or don't you need the dollars of the folks out there buying simple steak and potatoes as well.

You are right Carla, going out is not all about the food. However, if the food does not taste good, you are not going to make the list in the first place. Furthermore, the price and the quality of the meal are not mutually exclusive things. Some of the most expensive restaurants serve truly exceptional cuisine, such as the Oakroom. As a young professional myself, I would NEVER take an important client to an "expensive" chain restaurant when our local restaurants blow any chain in the city, like Ruth Chris, out of the water. Impressing people and chain restaurants do not belong in the same sentence.

I generally avoid these chain vs. independent threads because they frankly stike me as a waste of band-width....but in this case I'll stick my foot in it none-the-less. Random thoughts.

My wife and I have a 13 year-old, we are both professinals with exceedingly compromised schedules. We do some serious cooking at home...but many times we eat out....alot. During a hectic time period as much as 5 or 6 nights in a given week. We love eatting at local institutions by and large....we have made friends at many of the restaurants we prefer. On the other hand sometimes, I just want to eat because it's a biological necessity...I don't want or need wine or cocktails every night. I don't need a dining "experience" every night of the week. Therefore we've been known to eat at a chain or two. Look and you might find us in a Long Horn, Cracker barrel, Mitchell's, Salsarita's (the Gordita Trailer will limit this one), Steak & Shake, or whatever....sometimes we don't want to think that hard about where to go. When you eat at your favorite place once or twice a week, after a time...it's not your favorite any more.

Chains often offer a seemingly good value to some because many times they offer quanity over quality....stand outside Ryans, Golden Corral, or Hometown Buffet. Not a very healthy attitude but it's not really my place to be judgemental.

Many of these threads have a snobbish quality about them. I guess what I'm saying is that it's a very large gastronomic universe out there and taste is in the eye (or pallatte) of the beholder.

BTW....high end steak chains serve fine steak and believe me, Ruth's Chris does plenty of "power" dinners.

I think that you see a lot of young professionals going to mid and high priced chains....You just have to go there and see for yourself....

Perhaps I haven't made myself very clear although Mark seems to understand what I'm tying to say. I'm not trying to argue the point about chains vs independents. We've seen those threads already. I'm talking about about how things shake out in reality and what independents now have to do in order to stay in the game.
Kevin you mentioned that you would NEVER take a client to a chain with so many great independent restaurants available to us ... great , good for you! I 'm sure those local restaurants thank you. But the fact is there isn't enough of YOU (and others that feel the same way) to keep Louisville's 100+ independent restaurants in business even if you NEVER ate a single meal in a chain restaurant. And since most restaurants, cafes, bistros are open to make money - earn a living- pay the bills- what are they suppose to do in order to compete and survive? My point was IR are going to have to learn to be efficient/proficient in other business aspects other than the quality of their food (which SOULD be a given).
The mantra "If you cook it they will come." is no longer enough. You have to cook it (fantastically) , cook it with exceptional ingredients , serve it with a smile, in a room that is decorated beautifully, overlooking a vista , with lots of parking, within walking distance of major business centers and not too far from a residential area and show up at all the community fundraisers, advertise 6 ways to Sunday and keep nearly 24/7 hours. Or at least a combination of 3 or 4 or more of that list. Chains have the $ available to do all of these things. MY point is that most IR don't and are going to have to find a way, creatively to do so.
Oh and if you know an IR isn't worried about the chains because they think the chains can't compete, well, my advise would be to eat there today because next year may be too late. There are only so many 'dining dollars available (and in this economy even fewer than usual) and the competition as to who is getting them is stiff.

But the people wrking in a chain are also earning a living and paying bills also....We have to look past just the owner also...

Carla, I agree any business must be effective in choosing advertising, location, etc. You seem to have some business knowledge, so you should know that the fine dining local restaurants' competitors are each other, not chains. They are going after two different markets. Sure they all serve the same general product- food, however when you are looking at your competitive environment and what to base business decisions on, you look at establishments that are going to have an substantial effect on your business. Local fine dining establishments have a differentiated product in regards to chains. For example, (back to my car example) when Mercedes is in the midst of a business decision that will affect the company, they must look to the general environment and the competitive environment. Since Mercedes market is luxury automobiles they will focus on the actions of other luxury automobile manufacturer's, such as Lexus and BMW. They are not going worry about what a Kia does because they are serving different markets. In other words, a decision Kia makes, will not have an effect on Mercedes because they have different customers; one serves the luxury automobile buyer and the other serves the low end car buyer.

This type of strategic analysis works for all types of companies, whether their trade be products or services. Thus, if a chain picks up a new customer with there new "small restaurant" feel, they are likely stealing that customer away from another chain, not one the local greats. Sure the general environment is bad, it hurts everyone. But local fine dining is not going to go after the meat & potatoes customer, because 1) it would end up costing them more, because it is essentially a different product and 2) they would start to lose their most valuable customer, the fine diner.

Sure, everybody is cutting back on everything and business earnings, in general, will probably drop in the foreseeable future, but most businesses will survive. Our local fine dining scene will survive because a majority of their customers are people with disposable income. Maybe I am surrounded by a bunch of weirdo snobs or something, but all the foodies I know are not going to stop eating at places like Seviche, Maido, etc. because times are hard. They might not go as often, but they are not going to replace the local restaurants with chains.

Carla, I agree any business must be effective in choosing advertising, location, etc. You seem to have some business knowledge, so you should know that the fine dining local restaurants' competitors are each other, not chains. They are going after two different markets.

While there is an element of truth there, I think there is a more overriding competitive concern . . .

For the vast majority of people (NOT those on this particular forum), if the desire is to go to a "family" style restaurant where the parents can get a drink, the kids can find something good, desserts are available, etc., a person might examine Cheesecake Factory vs KT's vs Cafe LouLou vs Corner Cafe vs whatever; for a brewpub/sports bar, it might be BBC vs BJ's; for a steakhouse it might be Pat's vs Stoney River; for Italian it could be Romano's vs Carrabas vs Olive Garden vs literally dozens of local Louisville restaurants; etc etc etc

In other words, while you might argue about specific restaurants I listed, I truly do believe your average restaurant-goer does NOT sit down and say, "which local restaurant should we go to" or "which chain restaurant should we go to" but rather "I'm in the mood for Italian food - where should we go".

When you move to "fine dining" you have somewhat more of a point, but even there I see friends saying, "where should we go for our anniversary? Morton's is a special occasion place, or maybe we should splurge on the Oakroom" - and in Chicago and New York (with the various Lettuce and BRGuest venues) it's even more difficult to even define what is local and what is a "fine dining" chain concept.

I think Carla has it down pat!

We are not talking about local restaurants that offer food comparable to chains. Sure they compete with chains because the product is not differentiated. I am talking about FINE dining. Moreover, going from choosing between Morton's and the Oakroom is a pretty big jump.

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Carla, I agree any business must be effective in choosing advertising, location, etc. You seem to have some business knowledge, so you should know that the fine dining local restaurants' competitors are each other, not chains.

Excuse me Kevin I didn't make myself clear. I wasn't only speaking of fine dining. I'm referring to all Louisville restaurants. And as Andrew notes fine IR have chain competitors as well (if not as many). I consider Ruth Chris, Mortons and Jack Rubies all chains and I think The Oak Room would consider them competitors. Regardless of what dining price point we're referring to, chains have an advantage over IR simply because they have more operating capitol. Rather than compare cars (Mercedes and Kias) think of comparing champagnes. Compare Tattinger champagnes (prior to 2005 when they were the last privately owned ) and say Monet Chandon White Star. Comparable in price, both fine champagnes but one from a private vineyard and one not.

Sure, everybody is cutting back on everything and business earnings, in general, will probably drop in the foreseeable future, but most businesses will survive.

Well of course MOST businesses will survive but a business owner isn't as concerned about most businesses, he's concerned about HIS business and what he can do to help save it. And while a closed chain will put some servers and other employees out of work for a while (and I hate that when it happens to anybody) a closed IR means someone, more than likely, lost a hugh chunk of their life savings not to mention a little heart and soul. So while there's an element of truth in your statement , it's a bit too detached for myself and perhaps a few others here who have seen friends close their door to their beloved restaurants.