by RichardM » Sun Jun 20, 2010 12:00 am
Hello fellow foodies,
Over the past few months I have been playing out some ideas in my mind about the changes in the world of horse racing here in Kentucky. I am not going to go into the need to change the leadership of the State Senate or how stupid ... oh never mind. I was slipping right into it.
Last year and for two Fridays this summer night racing has been a tremendous sucess for Churchill Downs. They have recently been 'rewarded' with a second consecutive year of the Breeder's Cup. They have already announced Friday night racing for the Fall meet this year, Friday evening October 30. Halloween eve. That sounds spooktacular.
A recent news story in the Ocassional-Journal talked about Churchill cutting racing at Arlington in IL, and how those places WITHOUT additional gambling income had to cut back.
Those night racing dates have been a huge success here.
This evening at 11 when I turned on the news I found LIVE coverage of the US Open. At Eleven PM.
It's going to happen. Within 3-5 years the Kentucky Derby and probably the Oaks as well are going to end up being evening races. The Kentucky Derby, post time 8:47 P.M., the first Saturday of May. How much bigger will the television viewership be? How many more people can they get into the track with night racing?
OK, why is Richard running on about a one day a year race being run at night, on a Food Forum?
What is that going to do to the restaurant business on the First Saturday of May? How may reservations will there be for 10 or 10:30 at night instead of 7:30 or 8:00? Will there be midnight or 1 AM reservation requests? How will you staff for it? Will there be more or less? What about Friday night. Since people won't have to be at the track till 2 for the first race will they eat later on Friday night. More breakfast or brunch reservations on Saturday? This is not some small change when it happens. Or is it not a change at all, but just simply moving staff to later. Or, is it more business with Derby Brunches BEFORE going to the track and then dinners after? With a later race, is that more people staying over that night instead of driving home after the race?
Executive chefs, owners, managers, what say you. Not something to think about or worry over until and unless it happens or is this going to be a seismic shift here that weekend? Have you thought about it, already planning? Have you seen a big late Friday night surge or have the crowds at the Downs eaten there and simple want to go home? What about the bars?
Is this just much ado about nuttin or did it make your mind swim?
Let us all know.
Richard Lord Meadows, Earl of Vienna, Marquess of Morgantown and Westover, Baronet of Parkersburg, and West Virginia’s Ambassador to the Portland Neighborhood.