Curious about the half-full glass.

In light of the economy being in its current dormant state, and with so many people and businesses fighting an uphill battle to make headway (much less, stay afloat), there was an idea brought up in a conversation I was having today that I thought warranted a bit of attention. Plus, it just made me down-right curious.
There has been a lot of talk lately about restaurants that are suffering and even closing their doors due to the financial crunch. I recognize how serious this is and in no way mean to make light of such an awful fate for those that are trying so hard.
But for the sake of lighting a candle rather than cursing the darkness, I am interested in finding out which restaurants, coffee shops, food vendors, etc., are finding ways to prosper during this time of want and woe. I wonder what has been done, effectively, to adapt/overcome the price hikes on inventory?... to maintain a solid customer draw?... menu/price-point changes that have made dining more easily accesible to the consumer?... even, simply, how to keep one's chin up, patient and determined, looking for the positive sides of things with an eye to the future?
I would find this to be very informative, if not inspirational, during a time when things are so hard for people in the business.

Great Post Idea. We have found our customer base growing by leaps and bounds at the Shady Lane Cafe... maybe due to our price point, which is the lowest ( with quality food, and great portions ) in the east end. But our neighbors, Meridian, Shiraz, seem to be doing a bang up business as well. Our homemade desserts, pies, and homemade soups, quality meats from a specialty Deli in New Jersey, and an over the top please the customer attitude all contribute to the upswing... I personally think there are always places going under for various reasons, buying all new equipment, too much labor, owner absent, and high prices.... yes, food costs are way up, but we have to bite the bullet, and go for volume over high end food items.. its a tough business folks, and just because aunt martha make a killer chili, won't make a place go. Even in a high rent district like our neightborhood, customers are feeling the pinch and looking for value!
Keep the faith all you fine, hardworking, cooks, and chefs, and owners. Pray a little and keep a smile on your face... the cream always rises to the top. As to the chain question, we always make it our quest to head off the x-way and find the home town cafe.. with that in mind, they often suck, and that's why people stay with the chains, the consistant, slightly boring comfort of the known equation. Anyway, thanks for the post, and hope to hear more of the positive stories out there. Best to all. William Smith and Susi Smith ( cooking it old school at the shady lane}

[Robin Garr]

( cooking it old school at the shady lane}

You folks are doing a GREAT job out there, Mr. and Mrs. Smith. I'm delighted to hear that focusing on quality is working for you.

Not so much answers to the OP, but some anecdotal evidence of businesses doing strong business:

I've eaten at three restaurants in the last week (note to self: that's where all your money went) and all three seemed to be doing decent business. The restaurants are Oishii Sushi, Za's, and Vietnam Kitchen. I'd never eaten at Oishii or VK before so I don't really have a point of reference for what "normal business" would be.

Ate at Oishii last Saturday after 8pm. Place was full with a wait. Many to-go orders. My sushi order took about 40 minutes, which is not meant as a complaint. I'd expect this as the norm for a Saturday, as this is a small place.

Za's on Tuesday around 7:30. 80% full. Business did trickle off after we came in, but the place seemed busy for the dinner period. A number of 6(+) groups.

VK last night, around 7:45. Establishment was 60% full when we arrived and filled up even more as we dined. A number of 6(+) groups.

Now, I have no idea what the status of the "financial books" are at these places, but each seemed to be doing good/better than good business judging from the business coming through the door. I also noticed that people eating out are not going on the "cheap" - lots of alcohol on tables and appetizers as well.

The common denominator with these places, I would think, is quality food with fresh, unique flavors. For me the common denominator is that I dined at three restaurants where I ordered something I do not make at home (sushi, pizza, Vietnamese seafood soup). When money gets short and I want to dine out, I try to skip those places which feature entrees I could make out of my own fridge (although probably at a lesser quality).

I know I have not done much to answer the OP's questions other than to offer some anecdotal evidence. I plan to dine at Sharom's tonight with my folks. I know he is offering a $2.99 fish sandwich (whitefish, not scrod). When you see $2.99 flashing on the big neon screen, you see bargain. When he sees you walk through the door, he hopefully thinks, "potential return customer." I'm sure he is not making a huge margin on that sandwich, but he will make his regular margin if/when people move to something else on the menu, you know, on that return visit. I dined there last Friday and the crowd was the norm on a Friday night. Not overflowing, but steady business.

Tried to make a last minute reservation (called at 4pm) at Proof on Main, Mortons, Napa River Grill and 211 Clover Lane for last Saturday evening 7-8ish. All were booked. We ended up at Cafe Metro which was not packed but mostly full. We had a great meal.

The restaurants with great food and/or great locations are probably hanging in there okay...

[Robin Garr]

Not so much answers to the OP, but some anecdotal evidence of businesses doing strong business:

I've reported here recently that we've dined at a number of good locals lately and found them slammed - Porcini and Mojito in particular; even the new Sage Indian (former Royal India) was 3/4 full on a recent week night, perhaps enjoying overflow from the totally slammed Havana Rumba. I've also heard reports that Maido has been full fairly regularly lately.

Bottom line, we shouldn't be over-confident: It may be that the economy has not yet bottomed out, and things could get worse. If we love our local restaurants we need to be supporting them.

But at this point, the popular spots, particularly in the city, don't seem to be hurting if you base your conclusion on the appearance of heavy traffic.

Just to add my two cents. We tried to get into Porcini's last Saturday night with no luck. We went on down to Volare where we got in, but they were hustling busy. Majid met us at the curb when we were getting out of the car. My hub asked somthing like "Are you guys busy tonight" and Majid answers "It's better now that you are here". What a cosummate host!

The food was fantastic, I had the Gnocchi with Sear Scallops in truffle cream (with a little proscutto and peas tossed in). We were happy to see them so busy.

I think Susi had it right on two very important points. Value of food and the price you pay for it and the owner being on site. Nothing angers people more than feeling like they have been ripped off when they leave a restaurant. You eat out for the experience and the food, I daresay there are many people on this site who can prepare restaurant quality food at home, but like the social aspect and dining with friends at a restaurant. One of the nicest things you can see at a restaurant is the owner meeting and greeting and taking a personal interest in your dining experience. No problem is ever fixed faster than when an owner is in the house.