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Sounds really good, although it's strange to have to choose between bread, soup, or salad.
We love JoJos, John and his family. This was a hidden gem but we couldn't keep it a secret and are so happy the rest of Cleveland will soon find out that this will be their new favorite restaurant!
Ed and Kelly McAuley
And are no shows more or less of a problem when diners are using an online service like OpenTable? I realize the cost of the service to a restaurant, but when I have to cancel a reservation, it can be done in seconds on OpenTable - without the (relative) "shame" or hassle of calling the restaurant = I am guaranteed to cancel if I can't make it vs just letting it go if I had to call. (For what it's worth, I won't even make reservations if I have to call these days - places like Momocho - who feel they don't need OT due to cost and demand, though they forget things like the benefits stated above, which could pay them back on the no-show side of the equation...)
With airlines, you pay in advance.
with concerts, same thing.
Hotel reservations, you book your reservation with a credit card
French Laundry and Per Se have done this, but they're in rarefied air. If a C,LE restaurant can get a Michelin star, they can nad will require you to pay in advance.
What needs to happen is you give a reservation a ten minute buffer to show up. For example, if a guest has a 6:30 reservation, they have until 6:40 to arrive and secure the table. If they do not show, the reservation is voided and the table is opened to anyone, including walk-ins. And the policy needs to be clearly explained to all guests.
This way, it allows for a maximum of table turnover and a minimum of idle space in the venue. More restaurants need to adopt such a policy and people making reservations need to honor their arrival time. Business is business. This allows smaller restaurants a chance to maximize their space for the greatest number of guests.
I bank on 200 no shows per year at NeXT
Its part of the trade some people are just caught up in there own worlds to care about ours
Even a confirmed reservation can be a no-show. Last night at Broussard's (New Orleans) a 9-top did just that.
I disagree with the not taking credit cards notion.
Most people readily give their number feelings no more secure that their reservation is guaranteed.,
especially with larger parties.
It's a business.
Long story short: think of someone besides yourself.
Living in Arizona for the past 13 yrs, one of the things I miss most is the ethnic bakeries that I have left behind in the Cleveland area. Here in the Phoenix area, there are only a few good bakeries. Cleveland is still rich with ethnic heritage.
When a pizza place says "more than JUST pizza," I wonder why they demean their main product like that. Maybe "just" pizza is what they think they are serving? That's how I take it anyway. Hope they do well!
NY style pizza! Sounds yummy...but does 19 bucks for a pie seem a little steep to anyone else?
They're targeting the suburban visitors and the hotel guests and the tourist trade.
And the rich folks who live downtown.
Chuckles the Clown
Parma also has some outstanding neighborhood meat shops. Read about it in Belt Magazine's Cleveland Neighborhood Guidebook. I write about how rebounding neighborhoods like OHC actually have a lot to learn from "uncool" Parma; maybe it is time to stop trashing it.
I wish you guys great success in the future. I owned a butcher shop in Sharpsburg, a suburb of Pittsburgh for 19 years. I can really relate to how you are raising the bar by going "Old School" in modern days
I'm so happy that true butchers are making a comeback. The Westside market is great. But, their meat is already cut and sitting there. And, as far as being without antibiotics, hormones or steroids, I just think certain stands may or may not be free of that stuff. I have waited many years for a comeback..
Ever hear of the West Side Market? They have been doing the same thing for over 100 years! And located in Ohio City!!
Back in the 60s my grandfather"s butcher gave kids hot dogs. Fun times.
I've enjoyed the pleasure of treating friends and relatives to dinner at Giovanni's. The humor is, we enter a fairly simple entrance, and then we are "blown away" with the extremely top notch staff, atmosphere, and menu. Often these guests return on their own.
Thanks for this tip! I visited Caribe for the first time last weekend and enjoyed rice, beans, empanadillas, the blood sausage and chicharrones. I can't wait to go back!
March 22-28, 2017
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