Doing a restaurant buyout

I negotiated a great deal for a client to buy out a restaurant of a well known chef in Orlando.  They worked with me on pricing which is certainly appreciated in today’s economy but what they didn’t work with me on was the menu.  Why? Because their ego is involved. This is the second time this year that I have run up against this road block.  A full restaurant buyout and I just want to make some easy switches on the food that I know my clients the PEOPLE WHO ARE BUYING THEIR SALARY for the evening would enjoy a bit better.  What am I to do with that  – unforunatley in both cases I had to suck it up. Here is my advice to these restaurant people  – I am not tampering with your food that much – I am not compromising the integrity of what you are trying to do with your culinary so check your ego’s at the door and work with me in giving me what I know our customers would like better in the way of a culinary experience.  Don’t think it has me walking away shaking me head in frustration and it is making me want to shy away from doing a buyout with them.

That is my story for now and I am sticking to it.

Claire

Speak Your Mind

*

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.