Im getting my own place!

[schutd]

6 moths later??? I am definitely a changed man. SUmmer slow down happened, and then economy tanked, and we never picked up. Busy on the weekends, and a ghosttown early in the week. Combine that with ridiculously high Greenwich Village fixed costs, we are barely holding on.

Reviews have continued to be great, food Im happy with, front of house Im happy wth with, cocktails are great.... We just set a price point that required us to do big numbers and the people just arent there.

On top of it all, we became the latest victims on a spate of neighborhood robberies on CHristmas Eve after we closed. They case the restaurants, find out with the overnight porter leavs, and hit them in the early AM. We lost our registers (empty), POS computers (important!), safe (at least we had a really slow Xmas Eve so not a ton of cash in there), and filing cabinet with all our receipts, checks and records.

Man, I'm pretty beat down right now. This is a tough biz. BUT: I have no regrets at all. I love cooking, and Ill keep going in every damn day and doing it til they pry the knife outta my cold dead hand. We are doing some things to lower our costs that would make us profitable real real fast, so we just gotta hang in through the next two months.
But if they are as slow as expected, god knows. Wish us luck!

 

[Dback Jon]

Sorry to hear about all of that. Best of luck to you!

 

[Mulli]

6 moths later??? I am definitely a changed man. SUmmer slow down happened, and then economy tanked, and we never picked up. Busy on the weekends, and a ghosttown early in the week. Combine that with ridiculously high Greenwich Village fixed costs, we are barely holding on.

Reviews have continued to be great, food Im happy with, front of house Im happy wth with, cocktails are great.... We just set a price point that required us to do big numbers and the people just arent there.

On top of it all, we became the latest victims on a spate of neighborhood robberies on CHristmas Eve after we closed. They case the restaurants, find out with the overnight porter leavs, and hit them in the early AM. We lost our registers (empty), POS computers (important!), safe (at least we had a really slow Xmas Eve so not a ton of cash in there), and filing cabinet with all our receipts, checks and records.

Man, I'm pretty beat down right now. This is a tough biz. BUT: I have no regrets at all. I love cooking, and Ill keep going in every damn day and doing it til they pry the knife outta my cold dead hand. We are doing some things to lower our costs that would make us profitable real real fast, so we just gotta hang in through the next two months.
But if they are as slow as expected, god knows. Wish us luck!

Shooted, I know a lot abotu this after watching Gordon Ramsey kitchen nightmares, please don't start using frozen foods and prepared stuff.

Just kidding.

Stay strong my man, I will do what I can to get to your restaurant someday.

 

[AZZenny]

Got to adapt to the changed circumstances - fortunately you know that and are a new enough place you can get away with it. Fingers crossed for you.

 

[schutd]

Its funny, we thought, when "circumstances" changed, we were literally built for it. Our price point is low (manhattan-speak for under 40 a person on average, with drinks), and its a good vibe, very casual place. The kind of environment people are craving right now. But like I said, my personal view right now is that our flaw (hopefully not fatal) was setting a price point in our space (high fixed costs) that required big numbers in terms of people served. ANd they just aint there. Were addressing the fixed cost issue, which should really help..... if we make it to spring...

 

[82CardsGrad]

Its funny, we thought, when "circumstances" changed, we were literally built for it. Our price point is low (manhattan-speak for under 40 a person on average, with drinks), and its a good vibe, very casual place. The kind of environment people are craving right now. But like I said, my personal view right now is that our flaw (hopefully not fatal) was setting a price point in our space (high fixed costs) that required big numbers in terms of people served. ANd they just aint there. Were addressing the fixed cost issue, which should really help..... if we make it to spring...

Gotta get thru this and become smarter and better schutd!! It sounds like you created a kick-ass place! Not sure of your capital(cash) situation, but hopefully you guys can hang on while keeping costs to a minimum, and doing what you can to spread the word... I know you know this, but when it comes to restaurants, the single best way to grow is to have a base of clientele that can spread the word. LOVE them to death! Give them SPECIAL treatment! Free drinks! 1/2 off on new menu items... Know their b-days and give them deals on those special occasions...

Hang in there buddy and very sorry to hear about the robbery...

 

[D-Dogg]

Good luck...your place sounds great...hope you hang in there until times loosen up a bit.

 

[schutd]

Man what an effin roller coaster... Got a couple nice blurbs at the end of the year in various "good new, inexpensive restaurants in nyc that opened in 08" articles and business picked up a bit. Then THIS:

http://events.nytimes.com/2009/01/28/dining/reviews/28rest.html?ref=dining

Before you clock, let me explain. This is a review by one of the most read reviewers in the United States. In the past he has focused primarily on upscale places and fine dining, so we never expected a review from him. Additionally, you might think the review is less than good as we didnt get a bunch of stars, but for what we are and what we try to be, this review couldnt have been better. Ive been packed this week, I cant keep up, and we have people calling to make reservations for JUNE. Man. I hope it sticks this time.... This business is freaking crazy...

 

[82CardsGrad]

Man what an effin roller coaster... Got a couple nice blurbs at the end of the year in various "good new, inexpensive restaurants in nyc that opened in 08" articles and business picked up a bit. Then THIS:

http://events.nytimes.com/2009/01/28/dining/reviews/28rest.html?ref=dining

Before you clock, let me explain. This is a review by one of the most read reviewers in the United States. In the past he has focused primarily on upscale places and fine dining, so we never expected a review from him. Additionally, you might think the review is less than good as we didnt get a bunch of stars, but for what we are and what we try to be, this review couldnt have been better. Ive been packed this week, I cant keep up, and we have people calling to make reservations for JUNE. Man. I hope it sticks this time.... This business is freaking crazy...

Enjoy the ride!! And do whatever you can to keep your place front and center in the minds of your patrons!!! Get their email addresses... their b-days, anniverseries...etc... run specials for repeat customers! Customers who refer a friend get 10% off...
Rock it!!!

You must be registered for see images

 

[ASUCHRIS]

Man what an effin roller coaster... Got a couple nice blurbs at the end of the year in various "good new, inexpensive restaurants in nyc that opened in 08" articles and business picked up a bit. Then THIS:

http://events.nytimes.com/2009/01/28/dining/reviews/28rest.html?ref=dining

Before you clock, let me explain. This is a review by one of the most read reviewers in the United States. In the past he has focused primarily on upscale places and fine dining, so we never expected a review from him. Additionally, you might think the review is less than good as we didnt get a bunch of stars, but for what we are and what we try to be, this review couldnt have been better. Ive been packed this week, I cant keep up, and we have people calling to make reservations for JUNE. Man. I hope it sticks this time.... This business is freaking crazy...

Awesome news, getting a good review from Bruni is huge. Sounds like an awesome restaurant, and hopefully his frank review will help you as well. If I ever make it to New York, I'll make sure to check it out.

 

[AZZenny]

One star! that read like a 2 to me. Well, he slathered the praise and regretfully tendered the constructive criticism, and you can tell he really liked you. A few pieces to work on -- and my God, the dessert sounds like one of them! Tsk! Just do the deep fried spice-sugared puff like El Bravo. Or put a hint of chile in that chocolate sauce.

That's a great break, Schutd.

 

[Dback Jon]

Congrats!!

 

[schutd]

I tell ya Zenny, That read like a 2 to me as well. But honestly, I didnt want a two. We arent a two star place. Hell, we use three cent napkins! The fact that he reviewed us at all is an honor; we never expected it. Funny, if you read this weeks one star review of The Oak Room, it reads like a death nell. Funny how that is...

The dessert is fine. I'm open to criticism, but on that one, he's wrong. And when I was asked why we didnt offer more, thats what I told him. Turn those tables. I honestly cant afford to have a customer doddling around on a friday night, when my 60 seat place is in the middle of doing 250 covers, just to raise my check average by 3 bucks. It aint worth it. DOnt get me wrong, I appreciate everyones business, but we have to turn tables to make a profit at this place. Theres no other choice.

Thanks for all the love, folks. This is the first break Ive had since. We are totally killing it right now, and are using it to get caught up on a horrendous pile of AP. Rough Biz, but seriously, what a ride... Hope it holds!

 

[schutd]

Heading back into the slow months after a hell of a 4 month run since my last post. PLenty of great press since. Now we get to see what happen this summer...

 

[schutd]

Just turned 2 years old last night with an insanely packed cinco de mayo throwdown...

http://newyork.grubstreet.com/2010/05/lifes_a_beach_at_cabrito_today.html

The stories I could tell.

Would you eat goat? Just curious.

 

[schutd]

Havent been sleeping, so I guess what better way to while away the insomnia with some silly posts about the resto.

heres a blog I recently appeared in.
http://thedishsdish.com/blog/2010/04/le-yum-holy-goats/

Heres our facebook page.
http://www.facebook.com/#!/CabritoNYC

Heres my twitter feed.
http://twitter.com/CabritoChefDave

Heres my latest hobby. Making playlists and forcing people to listen to them.
http://8tracks.com/cabritochefdave

Its funny how important all the social networking and blogging has become in this business. Time was a good Times review was all you needed. Now its an attention-span-deprived society that needs a CONSTANT reminding that we're here. I really spend a lot of time focusing on that these days, now that the kitchen kind of runs itself. I may have one of the most stable kitchen staffs in the city. Havent lost anyone, cook, sous chef, even dishwashers in over a year. Thats a rarity I tell ya. Cant decide if its because Im a total pushover or actually a good manager. Prolly a bit of both.

Well, if youre bored, check out the links. Thanks for obliging me. I love talking about food, this forum has been a little bit dead, and unfortunately, my place is what I know best.

Hope you all are well.

 

[Mulli]

Just turned 2 years old last night with an insanely packed cinco de mayo throwdown...

http://newyork.grubstreet.com/2010/05/lifes_a_beach_at_cabrito_today.html

The stories I could tell.

Would you eat goat? Just curious.

I have eaten goat. Pretty good.

 

[Louis]

Just turned 2 years old last night with an insanely packed cinco de mayo throwdown...


Would you eat goat? Just curious.

Congrats.

And I never have eaten goat. I would give it a try. I don't think I have ever been to a place that served it.

 

[schutd]

Turn out the lights...

http://dinersjournal.blogs.nytimes.com/2010/12/06/cabrito-to-close-as-a-new-fatty-looms/

 

[Brian in Mesa]

 

[ASUCHRIS]

So sorry to hear it Dave, by the reader comments, sounds like you're getting a raw deal.

 

[Dback Jon]

Sorry to hear that, David

 

[Brian in Mesa]

So sorry to hear it Dave, by the reader comments, sounds like you're getting a raw deal.

 

[schutd]

Spaces come and go. I made some great food, and am proud of my work. I really do feel that in another space, we would have been wildly successful. Oh well. It was SO HARD, it was almost a burden lifted when they said we were closing. Decision was made not because we were doing anything wrong, we just werent making any money. As an example, on 1.3 million total sales in 2009, we put under 50k to the bottom line. This year was off a bit. There will be other places, and I love the group I work for. Its actually better to go back to just cooking and not worrying about being "the guy" Especially when yer boss is quite "the guy" already. Too hard to compete.

 

[Chaz]

Spaces come and go. I made some great food, and am proud of my work. I really do feel that in another space, we would have been wildly successful. Oh well. It was SO HARD, it was almost a burden lifted when they said we were closing. Decision was made not because we were doing anything wrong, we just werent making any money. As an example, on 1.3 million total sales in 2009, we put under 50k to the bottom line. This year was off a bit. There will be other places, and I love the group I work for. Its actually better to go back to just cooking and not worrying about being "the guy" Especially when yer boss is quite "the guy" already. Too hard to compete.

It sounds like it was a great experience for you.

Do you get to keep the goat?