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Polish

R robbilaurensonMember
A Lucille's BBQ place opened up a few months ago near me, and after reading through the pro section here I have to wonder what degree of success come from restaurant 'polish'.

Lucille's had absolutely no reputation here, and precious few BBQ joints anywhere. Yet they built a huge restaurant right at a busy mall.

Now I know there is a money factor here. Sure they can survive a disastrous experiment if it doesn't take. But I have to wonder how much the feel of the restaurant made Luculle's a success since it had no brand recognition before.

The decor is apple-pie, but has a consistent theme. It is very well executed and avoids looking 'cheap' but rather exudes a simple richness due to wood and fabric etc.

The thing is my beginner BBQ in the CS tastes better. They use a Southern Pride, but nonetheless everyone who tastes mine likes it more. I imagine those of you pros who are struggling to start up make better Q than Lucille's too.

So, would it not make sense to 'go big' in that same way? How hard would it be on a 1-off scale? Impossible?

Just wondering.
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FM Former Member
I think 'polish' (or a lack thereof) has a lot to do with business. Look at Applebee's-- they sell a lot of boiled ribs.

Some Q places look nice, and others seem to thrive on not looking very nice.

As for a one-off....hey, if you had a nice looking, comfortable placewith a great product, and a more or less captive crowd, sure you could do a decent business. I don't think I'd want to try it without at least a year's worth of operating (and living) expenses on hand.
FM Former Member
i think the majority of folks are clueless as to good q. ambiance makes all the difference in the world. if they are sitting in such an atmosphere that symbolizes professionalism, they automatically believe thats what they are eating. you could probably serve crap on a platter to folks like that and make them believe it is a delicassee. its all in the way you present it. sure, going big in atmosphere is a plus, but it takes a ton of dough. there is a place close to me for sale at 900k. man, if i had that kind of dough, i sure wouldnt buy the place, i would retire!
FM Former Member
I believe the Original Lucille's was in Long Beach CA. I ate there years ago, and was impressed. However, we had a Lucille's open up here in Torrance a couple of years ago and its LOOKS great. Frankly, the food is very mediocre. But, the place is always packed. As I am learning in my restaurant planning class; People buy benefits. In this case just the feel of the South and some hushpuppies. Anybody can smoke better than them. The chain is owned by Hof's Hut(or the parent company thereof)so it is well funded and well planned. Lucille's is just another cookie cutter family restaurant chain now. Feels like a cross between a coffee shop and Claim Jumper. I'll stick to Johnny Reb's in Long Beach for my southern cooking 'round here.

Do you have a restaurant here in L.A. Robbi?
R robbilaurensonMember
No, I don't - I confess I'm lurking Wink . But I have been choosing visits to restaurants with a view to learning what works and what doesn't, how much money it takes etcetera with a view to getting into the business someday.

I have a good deal of experience with software project management and I can feel there is a lot of logistical, managerial and marketing aspects to being successful in the hospitality space aside from the art and passion involved. I am used to analyzing such affecting factors in a project and so my natural bent is to try and identify those patterns in the restaurants around me.

It strikes me that I may have the money, and if I apply myself along the way, some of the wherewithall to open a restaurant in 10 years or so. That sounds like an awful lot of fun to me and a great way to add a long term motivation to the plateau of my adulthood.

By 50 I want to be in a restaurant of my own making merrily making my regulars a part of the family and making good money at it at the same time.

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