Whiskey Tavern

[Biggd]

Originally Posted by John Mercier

This is happening a lot.

Management fails to define their customer, and is thus unprepared.

Harvard Business Review has had articles on this in their new manager training online education since around 2011... they see it picking up even more briskly.

I think WinnisquamZ picked up on that vibe when he noted the name didn't seem to fit the offerings.

They had plenty of whiskey also! I think people are reading too much into the name.
It's definitely a drinking establishment but their menu will have to expand if they are going to be able to compete with other venues in the area.
We are coming into a slower month so hopefully that will help them get their staff up to speed.

[John Mercier]

Your marketing should match... so it can never be too much is read into a name.

Also, expanding a menu... would more likely make it harder on a kitchen staff, not easier.

If you're trying to create a niche business... being like every other venue doesn't really work. That is something as the developer, like the name, you need to determine right up front.

[Biggd]

Originally Posted by John Mercier

Your marketing should match... so it can never be too much is read into a name.

Also, expanding a menu... would more likely make it harder on a kitchen staff, not easier.

If you're trying to create a niche business... being like every other venue doesn't really work. That is something as the developer, like the name, you need to determine right up front.

Success has more to do with how the place is run, and as of my visit Thursday night, they have a lot of work to do!

[John Mercier]

When you are losing staff... especially kitchen... you really can't expand the menu without creating more stress. Labor has so many options that high stress environments tend to fail.

So the secret is to keep a narrow, but memorable menu. That includes the drinks that you will be serving.

To survive long term, you must under promise (including advertising) and over perform.

I noticed some of this problem daily as HD and Lowes customers expect us to have doors and windows in a large variety on the shelf. I custom order almost everything. So the customer wanting something now is a bit disappointed. That is a failure of our branding/marketing.

I have calls from people wondering what is in stock. Other than my internal system, the internet tie-in is under store.lavalleys.com with a drop down to the upper right for each locations on-hand stock and pricing (we price across all locations the same), but we fail to advertise in a way that helps the customer get and use this information to their advantage.

Our niche is we deliver free anything over $100, and some customers have never seen that advertised.

Being well run should be any business, but branding/advertising is what leads the customer to certain businesses depending on their need at that moment.

[Biggd]

Originally Posted by John Mercier

When you are losing staff... especially kitchen... you really can't expand the menu without creating more stress. Labor has so many options that high stress environments tend to fail.

So the secret is to keep a narrow, but memorable menu. That includes the drinks that you will be serving.

To survive long term, you must under promise (including advertising) and over perform.

I noticed some of this problem daily as HD and Lowes customers expect us to have doors and windows in a large variety on the shelf. I custom order almost everything. So the customer wanting something now is a bit disappointed. That is a failure of our branding/marketing.

I have calls from people wondering what is in stock. Other than my internal system, the internet tie-in is under store.lavalleys.com with a drop down to the upper right for each locations on-hand stock and pricing (we price across all locations the same), but we fail to advertise in a way that helps the customer get and use this information to their advantage.

Our niche is we deliver free anything over $100, and some customers have never seen that advertised.

Being well run should be any business, but branding/advertising is what leads the customer to certain businesses depending on their need at that moment.

They just opened, if they are losing staff already then there's a management problem.

[SAMIAM]

Originally Posted by Biggd

They just opened, if they are losing staff already then there's a management problem.

Actually at this time of year everyone loses staffers to high school and college.

[Woodsy]

I went to the Whiskey Tavern this past Saturday, met some friends and spent some time there. We had lunch outside on the deck, our food came out quickly. Food came out promptly and was good, portions were large. (I got the chili dogs) Our ever was was on point and very attentive.

After lunch we shifted inside and sat at the bar waiting on the rest of the crew. The place was busy and just got busier. The bartenders were a bit overwhelmed and as such were a little less attentive then hoped for. (It was busy) It is definitely LOUD inside.

The help seemed to have been poached from other establishments, most notably 405, Margate and a bartender from Tower Hill.

All in all, I would definitely go back! Give them some time and I am sure most of the bugs will be worked out in short order!

Woodsy

[thinkxingu]

Originally Posted by Woodsy

I went to the Whiskey Tavern this past Saturday, met some friends and spent some time there. We had lunch outside on the deck, our food came out quickly. Food came out promptly and was good, portions were large. (I got the chili dogs) Our ever was was on point and very attentive.

After lunch we shifted inside and sat at the bar waiting on the rest of the crew. The place was busy and just got busier. The bartenders were a bit overwhelmed and as such were a little less attentive then hoped for. (It was busy) It is definitely LOUD inside.

The help seemed to have been poached from other establishments, most notably 405, Margate and a bartender from Tower Hill.

All in all, I would definitely go back! Give them some time and I am sure most of the bugs will be worked out in short order!

Woodsy

Is poaching restaurant staff a normal/widespread occurrence in the Lakes Region?

Specifically, does it sound/feel like this restaurant is simply a better alternative or was there some monkey business/shady behavior/shenanigans?

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[John Mercier]

''Recruiting'' is pretty much an across the board thing ever since the labor market became so tight.

[Woodsy]

Originally Posted by thinkxingu

Is poaching restaurant staff a normal/widespread occurrence in the Lakes Region?

Specifically, does it sound/feel like this restaurant is simply a better alternative or was there some monkey business/shady behavior/shenanigans?

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thinkxingu...

IMHO, I think the people who left other businesses saw an opportunity to make more $$$. For the next few months, Whiskey is going to be the new hotspot that everyone wants to try. It makes sense to me that a person might look to make some money at the new hotspot. If the owners original bar Old School is any indication, this place should be hopping for the long haul.

Woodsy

[WinnisquamZ]

Originally Posted by Woodsy

thinkxingu...

IMHO, I think the people who left other businesses saw an opportunity to make more $$$. For the next few months, Whiskey is going to be the new hotspot that everyone wants to try. It makes sense to me that a person might look to make some money at the new hotspot. If the owners original bar Old School is any indication, this place should be hopping for the long haul.

Woodsy

Can’t agree. I am old enough to remember the Irish Pub that opened downtown Laconia. Many had the same thoughts. Extremely successful in the first location. Spent a million building out the Laconia location and was out of business in one year. Here, in the Lakes Region you make 80% of your gross nut during the summer months.


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[John Mercier]

If they hope to survive... I suggest finding ways to lessen the noise with wall coverings. Lots of ways to do this.
And start working on a winter marketing plan.

It is the use of resources during slack times that can make a difference for a business.

[Biggd]

Originally Posted by SAMIAM

Actually at this time of year everyone loses staffers to high school and college.

I know that, but a restaurant that is just starting out 2 weeks before Labor Day should have that figured into their overall opening plans. That being said, when I was in there last week I didn't see any young staff members working. It seemed like they had plenty of wait staff, I think the problems were in the kitchen.
Anyway, I hope they get things worked out. I do want to try it again but I will wait a while before going back.