tag:blogger.com,1999:blog-8808060991534955915.post4683308268390582054..comments2023-09-19T11:55:33.528-04:00Comments on Food Network Gossip: Restaurant: Impossible - Stella's Italian Restaurant UpdateMatthttp://www.blogger.com/profile/08917581663732710258noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-8808060991534955915.post-26063022503337039302013-12-07T08:32:58.633-05:002013-12-07T08:32:58.633-05:00I will never go back there ever!!!! I went today a...I will never go back there ever!!!! I went today and had a huge piece of plastic in my sandwich that I almost choked on and the owner wouldn't even come out and brushed it off like it was nothing!!! The waitress the brought out a stack of broken containers and said it was from them didn't replace the food said the owner said that if I didn't want to eat well he was sorry!! What a joke that place is I hope they go under. We waited 25 minutes for 2 sandwiches and asked 4 times for napkins!!!rebekahnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-29665408393121665042013-11-10T00:16:34.054-05:002013-11-10T00:16:34.054-05:00Why can't any of you people give Stella's ...Why can't any of you people give Stella's a good, fighting chance? Give Robert's changes and the owners a break. OH MY GOD! They're probably still trying to get used to the changes. So give the changes a shot before you say what you think.Cody Archambaultnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-35995996855435599372013-10-24T17:58:05.760-04:002013-10-24T17:58:05.760-04:00The pricing was off! They were charging less than ...The pricing was off! They were charging less than what the food cost them...Kristinanoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-43056757471781679942013-08-29T16:15:13.743-04:002013-08-29T16:15:13.743-04:00Let's see...You're running a business that...Let's see...You're running a business that is losing money, so RI suggests you charge for something you were giving away. Customers then complain that they are not getting something for free (well, duh!), so you go back to giving it away. Let's do the math here: Suppose it costs $1 for the salad and the margin on selling it is $2. Suppose you do 50 covers a day. Giving it away costs $18,000/year. If instead you sell it and only 30% buy it, that's income of $11,000/year. So, we're talking a $29,000 swing here. But what's really key is that the $18,000 is cash out of pocket whereas the $11,000 is unearned potential. That $18K could be better spent keeping the place open long enough to build up new clientele rather than pleasing the ones who want something for nothing. <br /><br />As for the regulars, owners just don't get this. I'll try to explain it a different way. You can open up a restaurant selling whatever you want and have regulars. But if you don't have enough of them, your business will fail. Period. Wanna sell peanut butter and banana sandwiches? Go for it. If you stay in business long enough, they PB&B lovers will find you and become regulars. <br /><br />So what? You need new regulars, and the effort you spend on pleasing the old regulars, who couldn't support your business in the first place, is effort not spent on building regulars who will support your business. <br /><br /><br />These restaurants on the verge of failing need to realize they are getting a chance to start over. Instead they treat it like they are getting another six months doing the same stuff that didn't work before. Start from scratch and build something that works. Stop repeating the same mistakes.UncaYimmynoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-88545361836871078162013-05-09T12:33:54.108-04:002013-05-09T12:33:54.108-04:00There are just so many choices out there now and u...There are just so many choices out there now and unfortunately one thing that robert knows is to offer something that people cant get at a supermarket in a bag from emeril or tony. It seems to me that what comments made or make a difference is the ones received on re-opening night when i heard this sauce is the best ive ever had this is the best meal cooked to perfection these are the people who u need and want to keep happy! If the old timers care and liked the old food so much where were they before Robert? Keep up the striving to do better each day but remember u can't please the people who are never happy to begin with! Best wishes for sucessDebbinoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-41718345984617917252013-02-24T11:55:17.346-05:002013-02-24T11:55:17.346-05:00why is everyone complaining about Stella's. I...why is everyone complaining about Stella's. I go there often and find the food to be great and the staff very warm and friendly. The eggplant with some of the homemade bread is my favorite meal. the pizza is nice and crispy. they have a new one buffalo chicken and another with artichoke hearts and feta that i love. always enjoy myself when I go thereCshawnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-46555741977983352952013-02-12T21:39:30.534-05:002013-02-12T21:39:30.534-05:00If u like Stella's please replyIf u like Stella's please replyLegosharpshooter@aol.comnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-69227738900523088692013-02-12T21:38:46.405-05:002013-02-12T21:38:46.405-05:00Some times it is good and bad but still a good res...Some times it is good and bad but still a good resturantLegosharpshooter@aol.comnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-52613719581047980982013-02-12T21:37:45.001-05:002013-02-12T21:37:45.001-05:00The first time I went there it was freaking awesom...The first time I went there it was freaking awesome the more I go there it gets worser and worserLegosharpshooter@aol.comnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-71927420171707240672013-02-07T09:15:31.556-05:002013-02-07T09:15:31.556-05:00 Missjillian nails it. Food choices are a highly ... Missjillian nails it. Food choices are a highly personal thing and business owners as a rule are not accustomed to being second guessed by others. Irvine cuts the slowest sellers (well duh!) and so along the lines of MJ's question, if they were slow sellers, why hadn't the owners cut those items before Robert got there? The answer I think is that the owner "falls in love" with their own personal tastes and are incapable of subordinating those tastes to market responses. "If our customers don't like my Mom's apple pie then they're just wrong." I've spent years in the business and worked for enough places to state with confidence that about half the time the biggest idiot in the operation is the OWNER! (followed closely by family members) Robert Irvine confronts them with their incompetence and I would PAY to do his job...Richard Masonhttp://www.facebook.com/people/Richard-Mason/100000867113151noreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-19581567742083830242013-01-25T16:48:53.080-05:002013-01-25T16:48:53.080-05:00Robert urges menus that support staged preparation...Robert urges menus that support staged preparation (ex: partial cooking) and working on multiple orders as a unit (ex: common sauce bases), so all the food can be assembled fast, yet still be fresh and appealing. This doesn't require portion sizes to be small. Owners and cooks have to understand what customers want. Small portions are expected for haute cuisine; large portions are expected in family-style restaurants. In general, with the kinds of layered problems presented to Robert, I am not surprised by the cases where the transformations fail in months following a renewal. I love his show!David Spectorhttp://www.springtimesoftware.com/David_Spector/noreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-50517493930457439832013-01-24T03:24:50.413-05:002013-01-24T03:24:50.413-05:00In the end you still have a good looking restauran...In the end you still have a good looking restaurant, it's up to management and staff to maintain a new leaf that was assist to flip, you are right, no one is perfect, however being in the restaurant industry staff is to know that services is everything. Because you have regular customers, automatically the manger/owner should always be aware never to remove common ordered food from the menu. Also with menu changes you should always advise your regular customers of the changes, and like any restaurant if regulars like there dish cooked a certain way, for instance less salt, med rare steak etc. then as regular ,management should acknowledge customers request to maintain regular customer. This is just a friendly advice. I believe you and your staff is working hard to maintain the new change, but be aware with new changes, comes with new tactic's. Good Bless In Your Upcoming Success.Simplybaxternoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-67626215287398563382013-01-19T15:16:55.172-05:002013-01-19T15:16:55.172-05:00I think in addition to the new decor you may want ...I think in addition to the new decor you may want to think outside the box, try things like $4.00 merlot with dinner, happy hour, $1.00 off certain apps., blue plate manager specials, take a low food cost dish and cost it at $7. Try to shake things up with your bar, as we know alcohol sells. Hope this helps.Tlheywardnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-60932489150469912872013-01-19T14:33:32.667-05:002013-01-19T14:33:32.667-05:00I'm watching a rerun of the episode now, and t...I'm watching a rerun of the episode now, and the owner (son) is not competent enough to run a restaurant. It's a tough pill to swallow, but it's simply not for everyone.EWSentinelnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-81352883655649524132013-01-10T14:14:03.173-05:002013-01-10T14:14:03.173-05:00i want to go eat there looks great i want to go eat there looks great Lorena Marqueznoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-36949380021366731802013-01-10T06:43:58.370-05:002013-01-10T06:43:58.370-05:00 Just find your balance Michael, don't worry a... Just find your balance Michael, don't worry about these hateful people. The one thing this blog never mentions is 60% of all online food reviews are bad. People who like the experience and food say it with their dollars. Others want to feel big by tearing others down. <br /><br />Maybe you can't keep all Robert's suggestions, but you and your family certainly seem to have the skills necessary to make it work. And remember those old "regulars" were putting you out of business and new regulars take a while to build up. Just keep confident, serve great food, with amazing service in a clean restaurant and it'll all work out.<br /><br />Good luck and I'll come visit if I'm ever out your way.Justise Lasleyhttp://www.facebook.com/profile.php?id=1331127416noreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-25146118134698025152013-01-10T01:08:37.049-05:002013-01-10T01:08:37.049-05:00Keep some of the old...at least what you knew what...Keep some of the old...at least what you knew what was selling. RI can olny do so much. The owners had some idea of what works, keep the new, keep the best. Cindyekmannoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-75958261343549073212012-10-14T14:31:33.727-04:002012-10-14T14:31:33.727-04:00I agree with Missjillian and the others...if there...I agree with Missjillian and the others...if there were so many regulars, why are they having such a difficult time making ends meet. They can't customize their menu just to meet the needs of the "Geriatric Crowd", the "Geriatric Crowd" needs to realize that their business can no longer sustain businesses, and start adapting to changes in society. And I am one who is close to becoming one of the "Geriatric Crowd"!Randynoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-10195070502141035192012-10-14T01:46:51.575-04:002012-10-14T01:46:51.575-04:00You'd be better off not to get a salad. I orde...You'd be better off not to get a salad. I ordered one of their dinner salads. It consisted of wet lettuce and two black olives, sliced thin. I ordered the blue cheese dressing. It was disgusting - I don't remember any bread being served. The ravioli ordered by my companion would have been better if they had opened a can of chef boyardiAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-82582934072342162042012-10-14T01:39:13.252-04:002012-10-14T01:39:13.252-04:00There is nothing cheaper to prepare than Italian f...There is nothing cheaper to prepare than Italian food. We had the unpleasant experience of eating here a couple of weeks ago. We were just passing thru, and this was the only place open near our hotel. If I were a local, I'd stay away!!! My parents ordered pasta dishes; the sauce seemed like they open a can of unseasoned tomato sauce. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-50058169658884353782012-10-13T23:28:40.487-04:002012-10-13T23:28:40.487-04:00Michael - it was so evident that you're a good...Michael - it was so evident that you're a good, hard worker. I think you should stick with robert's advice. Maybe if you reached back out to him with your challenges, he would give you more advice over the phone. He really seemed to like your attitude. Bottom line is - you need to make money so if people miss big portions, then you need to increase your prices. You can't give people food and not make money.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-15626072016044264202012-10-13T23:22:30.074-04:002012-10-13T23:22:30.074-04:00I say follow Roberts advice. He's the pro. If ...I say follow Roberts advice. He's the pro. If your customers are saying they want the salad included, then make sure your price increases so that you're still following robert's formula and making money. Of course your past customers miss everything included and huge portions, but you're not there to lose $$$. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-44017980848465983782012-10-05T00:06:14.864-04:002012-10-05T00:06:14.864-04:00Keep a close eye on customer service, have a clean...Keep a close eye on customer service, have a cleaning staff come in to do the cleaning, keep the menu short and easy to deal with. The long term customers aren't keeping the place afloat, it'll be new customers and word of mouth. In other words, DO WHAT ROBERT TOLD YOU TO DO! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-84287912630533765252012-09-22T19:22:16.155-04:002012-09-22T19:22:16.155-04:00I've noticed watching the show that Irvine in ...I've noticed watching the show that Irvine in most cases suggest smaller portion of food to save money, but as a customer I would like large portion especially in a Italian restaurant!!!Speedyhttp://pulse.yahoo.com/_SZABT43X6KM3433TI2UDRMO77Mnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-50052014974496818102012-09-02T11:33:26.164-04:002012-09-02T11:33:26.164-04:00we have tried our best to be as perfect as possibl...we have tried our best to be as perfect as possible.But ,we are human ,like everyone else and we are doing our best to serve great food ,give great service and of course ,keep a spotlless restaurant ,but it does truly amaze me how people say such hurtfull things.Wish that i can be as perfect as them.Still working as hard as we can.Sorry, we can't please every one.Mike and Cammiemichael savoienoreply@blogger.com