urgent : important news regarding kona / sam's seafood - General Tiki

J jpmartdog Tiki Socialite Amesbury, Mass Joined: Mar 27, 2005 Posts: 650	J jpmartdog Posted posted on Fri, Feb 20, 2009 8:38 PM Just a comment on above aforementioned Luckydesigns wrote: That's a good point Deke, there are lots of restaurants that thrive in Sunset Beach. Look at Captain Jacks (phenomenal!!) They survive because of the amazing quality of food, the high level of customer service (trust me on this, unbelievable), and the ambiance (lotsa fish tanks and nautical decor). It easily in my top three restaurants that I have dined at. I agree there is no better spot in the southland for Alaskan King Crab Legs than Captain Jacks- for years my friends would take me there for my Birthday dinner, then back to Sams for proper tropical drinks. You forgot to mention that a King Crab Dinner goes for $36.95 per plate!!!! without the cocktails!!! You also forgot to mention Captain Jacks is 1/6 of the size of Sam's. Small footprint means smaller rent/taxes/mortgage/costs. Large footprint means harder to fill up and harder to pay the rent. Without proper exposure the place that is six times bigger has to work six times harder to fill the place up..... and that is relative WITHOUT adding in the paramaters of negative experiences, not so good food and bad employee relations. Try to find anyone that would return again and again if the experience, including waitstaff/food quality/price and decor doesn't meet your minimum expectations. Decor is probably the least influential in your morning after critique(unless you are looking for Polynesia/tiki). In the restaurant industry it's called 'perceived value'. That is the value that the customer leaves with and remembers in their mind the next morning. It includes the attitude of the bartender, the quality of the drinks, and the presentation of the product! The first thing we learn in the professional kitchen is perceived value and creating a customer experience that maximizes it! It is a lot easier to fill a small joint with perceived value. Sams/Kona/DonTB can do it..., but it will be a very big effort. Decor alone will never create longterm success. Captain Jacks has 30 years of serving 36 ounce prime rib and the biggest crab legs you've seen! They have found their niche and easily fill their meager space. Once again, Don the Beachcomber has a tough nut to crack! Just trying to add some reality to the overexuberance! [ Edited by: jpmartdog 2009-02-20 20:45 ]

Just a comment on above aforementioned

Luckydesigns wrote:
That's a good point Deke, there are lots of restaurants that thrive in Sunset Beach. Look at Captain Jacks (phenomenal!!) They survive because of the amazing quality of food, the high level of customer service (trust me on this, unbelievable), and the ambiance (lotsa fish tanks and nautical decor). It easily in my top three restaurants that I have dined at.

I agree there is no better spot in the southland for Alaskan King Crab Legs than Captain Jacks- for years my friends would take me there for my Birthday dinner, then back to Sams for proper tropical drinks. You forgot to mention that a King Crab Dinner goes for $36.95 per plate!!!! without the cocktails!!! You also forgot to mention Captain Jacks is 1/6 of the size of Sam's. Small footprint means smaller rent/taxes/mortgage/costs. Large footprint means harder to fill up and harder to pay the rent. Without proper exposure the place that is six times bigger has to work six times harder to fill the place up..... and that is relative WITHOUT adding in the paramaters of negative experiences, not so good food and bad employee relations. Try to find anyone that would return again and again if the experience, including waitstaff/food quality/price and decor doesn't meet your minimum expectations. Decor is probably the least influential in your morning after critique(unless you are looking for Polynesia/tiki).

In the restaurant industry it's called 'perceived value'. That is the value that the customer leaves with and remembers in their mind the next morning. It includes the attitude of the bartender, the quality of the drinks, and the presentation of the product! The first thing we learn in the professional kitchen is perceived value and creating a customer experience that maximizes it! It is a lot easier to fill a small joint with perceived value. Sams/Kona/DonTB can do it..., but it will be a very big effort. Decor alone will never create longterm success. Captain Jacks has 30 years of serving 36 ounce prime rib and the biggest crab legs you've seen! They have found their niche and easily fill their meager space.

Once again, Don the Beachcomber has a tough nut to crack! Just trying to add some reality to the overexuberance!

[ Edited by: jpmartdog 2009-02-20 20:45 ]

Post #435413 by jpmartdog on Fri, Feb 20, 2009 8:38 PM