Lesson for working at a trade show....bring your own food!
Yesterday, while I was standing in line to buy two small bottles of water, $4 each, the lady in line in front of me was charged $40 for a pre-made, pre-packaged salad, sandwich and cup of coffee. We are talking mediocre food here at its best, not a slice of foie gras on brioche. It's one thing to make a reasonable profit, it is another thing to totally rip people off when they are isolated in a convention facility.
And...while I'm on the topic of pricey food, why does the Maine lobster pot pie at Michael Mina's restaurant at the Bellagio have to cost $78? The lobster alone can't cost more than $20 so what accounts for the other $58 dollars in the price? And considering that Michael Mina is considered to be one of the best chefs in the US, why was the green pea soup that was served as an appetizer, the same base sauce used it the Alaskan halibut entree? I can certainly understand economies of scale in the use of ingredients at any basic restaurant, but this kind of blatant lack of originality at Michael Mina was not OK.
But enough of my rant...I suggest that you go over to Dave Tom's blog Savoir Faire and read the fab post on Helena Rubinstein and her jewelry collection. If anyone knows a current day Helena Rubinstein who buys ruby beads like you and I buy a coffee at Starbucks...please introduce me. I need a client like her.
Friday, June 4, 2010
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6 comments:
Ooooooh I love Michael Mina... The last time I wasin Vegas I had that scrumptious tuna sashimi that is prepared tableside and it was divine! Not to mention the root beer float with the warm cookies for dessert!
Sorry Mina lacked originality on those dishes ~ very disappointing!
xoxox,
CC
I hate trade shows for that exact reason, I hope you get tons of business from it, makes it all worth while xx
I enjoy hearing about the economic situation on the ground, in the real world as it were, from consumers and small businessmen. Hyperinflation, or 'captive audience'?
Carrie: I have a problem with these chefs who have multiple restaurants. I like to eat that the restaurant where the superstar chef is actually cooking!
But if I ever try Michael Mina's again I'm going for the tuna sashimi!
Ruth: These shows for me are really about buying...which is incredibly hard because I'm already selling to my retail clients for prices lower than dealers here are selling for. My goal is to have great stuff for low prices...and it's really hard to buy. But...I picked up a few good pieces.
Trad: I really resent the hyperinflation. Resonable profit is one thing, ripping off anyone, for any reason, is just in such bad form.
I keep thinking I should have gone to JCK but...actually, I'm relieved I'm not there.
Those prices are a joke, it is so unfair. My best friend stayed at the Bellagio a couple of months back and loved it.
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