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Post by einebierbitte on Mar 12, 2009 15:23:48 GMT -4
DS and I went in the other night for drinks and snacks and we walked in, sat down at a table in the middle of the bar....15 minutes we walked out.
A waitress walked by us 4 times and serviced the tables around us.
After 5 minutes I was going to say like Hello.... but my son said nope, lets just sit and here and see...so we did...
They weren't busy. But the two waiters/waitresses, busboy and bartender were far more interested in talking to their friends at the end of the bar than waiting on customers.
If they were busy, I could understand that....But they weren't.
I have been to Lukes lots of times and always had decent service...but this was DS first time (and most likely last time).
I don't know.... It was Tuesday night.
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Deleted
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Post by Deleted on Mar 12, 2009 18:21:57 GMT -4
No , say it ain't so eine......I love Lukes. They have been on a roll for a while. We haven't had any issues since the fall, and we go a lot, probably once a week. Hope this is not a trend. This economy thing is taking a toll on a lot of businesses. Lukes has appeared to be doing good. Maybe is was just an off night. Haven't been in two weeks though, visiting mom in-law in the sunshine state. (I try to be extra nice, there's perks like this) I'll check out this Lukes thing next week for myself, stay tuned.
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Post by einebierbitte on Mar 13, 2009 19:14:10 GMT -4
I hope it was just a bad night...I had my heart set on an ALmond joy martini...yummy...
But R's got my business instead...
Girls night out is scheduled for Lukes next week..we shall see what happens that day!!!!
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Post by belvedere on Mar 13, 2009 20:11:06 GMT -4
they have great wings and onion rings, must have been a bad night normally the service is very good.
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Post by twiggy on May 11, 2009 12:17:38 GMT -4
I agree w/u einebierbitte. Received sort of the same thing. I case another "not their day or night". Business better wake up in the economic slump; people want their monies worth and want good service. I didn't care for the food either. Crab cake was horrible. Can you say gag!
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Post by alanr on May 11, 2009 13:02:21 GMT -4
One thing I will say about Luke's, is that they have the best Ahi Tuna during happy hour and the best burgers hands down. OK the service MIGHT be a little slow but that's OK with me as long as the food is good. I never had a problem with anything at Luke's and I to go there about 3 times a month. If anybody has a better tasting burger or tuna I would like to know.
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scout
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Post by scout on May 17, 2009 9:35:49 GMT -4
Went back to Luke's this weekend, service was great and the food was good. But the prices seemed higher. Just a chicken caesar salad is now $14. We thought maybe the burger prices went up because they now include fries, but couldn't remember if they did that before. Has anyone else noticed this?
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Post by rudyhayesforever on May 28, 2009 2:00:06 GMT -4
My girlfriend had their chicken alfredo today for lunch and loved it...little overpriced though, she said. Unfortunately, I forgot to ask how much it was.
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Post by bluecrabber on May 28, 2009 7:28:50 GMT -4
Prices at a lot of places seem to be a little high. I remember reading many years ago that the least expensive thing for a restaurant was the cost of the food. The big expenses were facilities and staff.
The bottom line was don't shortchange the customers on food quantity and do not overprice.
The same article said the most important factor in a successful restaurant is the wait staff. Training and constant supervision is a must.
A friend of mine and I were discussing the cost of eating out the other day. He was complaining about going to happy hour with his wife and Mother in Law. They had a couple appetizers and a couple cocktails. Bill with tip was $91 at a local bar/restaurant.
I told him I have found it's cheaper to drive to the Schechuan Inn in Severna Park for happy hour. My typical check there for two of us with free appetizers, a meal, and a couple cocktails and a $10 tip is usually not more than $35-40!
Best regards, BC
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Post by Deleted on May 28, 2009 22:28:29 GMT -4
Food and labor cost are your two highest expenses. In most scenarios, food cost is the highest. If your facility and/or labor cost are more than your food cost.....you won't be in business for long or you could be serving mystery, variety type meats to your customers. Usually not good for long term success of the business either way.
Here's a rough P&L for a typical restaurant:
Food cost 30 - 35% Labor cost 20 - 25 % Operating cost 10 - 15% (electric, gas, water, what it cost to sell the food, etc.) Fixed cost 10% (rent, equipment amortization, lease or mortgage, etc) Other cost 5 - 10 % (marketing, trash, pest control, repair & maintenance of building and equipment, etc) Profit 5% - That is of course if your not wasting food, controlling your cost and no one is stealing you blind.
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Post by jake on May 29, 2009 12:58:08 GMT -4
I went to Luke's a month ago and found they had raised their prices a good bit. Haven't been back, for the prices they're charging I'd rather eat at Annie's; better food, more ambiance. Its a shame, I always liked Lukes, thought the food quality to price was a good value, but not now. I think with Annies,Adam's, Cracker Barrel, and Batt's they are going to be in trouble.
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scout
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Post by scout on Jun 7, 2009 10:35:18 GMT -4
In complete agreement about the price/food value. The last time I ordered the onion rings I only got 5 of them and at a $1.60 an onion ring I don't think I'll be going back either....
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Post by chickennecker11 on Jun 7, 2009 15:21:33 GMT -4
Well.........
Hearing this REALLY SUCKS!!!!!!! Luke's was ALWAYS a great "Go To" when wondering where to go for good food.
I'm assuming with all of the new places opening up, the others have to raise their prices to make ends meet.
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Post by Rich Fisher on Jun 7, 2009 23:39:52 GMT -4
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Post by rudyhayesforever on Jul 9, 2009 3:25:43 GMT -4
Prices at a lot of places seem to be a little high. I remember reading many years ago that the least expensive thing for a restaurant was the cost of the food. The big expenses were facilities and staff. So you're under the impression a steak is now more than rent and labor?....Sorry to bring up an old thread. I haven't checked on my prior posts in a while. Ignore as you will...
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