Cuban returns to Frankfort Ave! - New Mgmt & Owners

Stephen I like the idea of having a nice rum selection. Maybe if things go well with Cuba we can one day offer Havana Club of course first we need to worry about things going well with this place lol The bar is smallish, but I worry about opening a Cuban restaurant and not having mojitos and daiquiris. Robin said worry about the food, but do you think we'll get penalized for not having drinks when we open? We're worried about not having the liquor license ready in time for when we want to open.

If there's any more advice please feel free to share it.

Thanks!

swai and basa = catfish with a passport.

swai and basa = catfish with a passport.

That's an interesting way to look at it!

I like the concept of Mojitos. Small plates and lots of cocktails. I am not familiar with the location. Who are your customers?

I agree with Robin. If the food is amazing, a bar menu will be a pleasant addition, but not a deal breaker. Personally, I would be coming in for the food. I can get a mixed drink anywhere.

My idea was that if by the time we decide to open we don't have the liquor license yet then do a soft open, but only during lunch, no dinner. Do you think we should open for dinner time, too?

My idea was that if by the time we decide to open we don't have the liquor license yet then do a soft open, but only during lunch, no dinner. Do you think we should open for dinner time, too?

Go ahead and open for dinner too- normal hours. That way the staff will be acclimated to all of the food when you release your beverage program. The guests will also have come to know your operating hours.

You're not the only restaurant that has opened without their liquor license. People will understand.

Ok, thanks for that piece of advice. I was very worried about what people would think.

I am certainly amongst the least qualified hotbyters to provide insight on a restaurant opening, but I, personally, would put off trying a new restaurant until they provide me with the ability to drunk at dinner. Perhaps that speaks more to my own vices than the opinion of the general public, but I do know there are others who share my opinion.

I like the concept of Mojitos. Small plates and lots of cocktails. I am not familiar with the location. Who are your customers?

Customers are Frankfort ave locals and whoever likes traditional Cuban food

Another advantage of soft opening before you have your liquor license is that you will be a little less crowded so you can ease into business instead of being slammed all at once! It will give your staff sometime to use to working with each other before they get really busy.

I am in total agreement about not worrying about not having your liquor license when you open - remember, great ethnic restaurants in this town, such as Vietnam Kitchen and Shiraz have no liquor license at all and do very well...Most people go to restaurants for food first; beverages second...

Orlando,

I will admit we are like Dan - less likely to visit until we can get a wine or beer with a meal. (Vietnam Kitchen does that, but no hard liquor). But if the food is fantastic all bets are off- I've been to Rumplings twice and they only just got their license.

Strongly agree with the small plates - love being able to do that like Mojitos.

Deb.

Well hopefully everything is ready by the time we open, if not then you will just have to try our chef's sazón. I have a feeling that'll keep you coming back!

any idea when this will open ?