In his monthly Foodservice News column, Dennis Monroe offers a review of St. Paul’s Salt Cellar restaurant. Once again, the review focuses not on the cuisine but on the restaurant’s overall business proposition, assessed on the basis of specific criteria (see the initial column in the series for more information).
The review considers the quality of Salt Cellar’s management, decor and investment, potential revenue, menu and pricing, back-of-the-house labor, service and labor costs, and food costs. Does the new restaurant have what it takes to enjoy long-term success? “If Salt Cellar is reconfigured to provide more safe harbors on the menu, create a crisp service style, get rid of the tableside service and make the dining room a little more inviting, it can be a real success,” Dennis concludes. Read the full review.
