but that was like 20 years ago

 

Look at how KFC is now camping-up The Colonel and Waffle House is opening ironic airport kiosks.  That's the direction Frisch's will inevitably take -- a Big Boy app or 300-foot Big Boy climbing the Empire State Building or a cell phone video game with his sling shot.  Brace yourself for some viral web video created by some "nerd" who is actually in the employ of the NYC marketing firm located in the same building as the hedge fund that recently bought the chain. 

Or check this out:

 

http://www.houseofpies.com/pics.html

 

A Houston, TX chain that publishes a picture of one of its two restaurants...in the snow.  On top of that, they brazenly photoshopped "Open 24 Hours" on each image, enough to distract you from the rival logs -- one a pie, the other the symbol for pi.  So are the forces behind this restaurant ironic or naive?  We can't be sure.  And as such this old website can't go viral.  It's got to be one or the other, or at least 60/40.  The see-saw must either gradually cascade to one side or the other, or flop down in the instant of a flash animation.  It just can't sit there in an equilibrium.  Millennials can't handle that. 

Lots of restaurants *try* to cash in on nostalgia... but few succeed. There's a fine line between a restaurant that "feels old" (bad) and one that reminds customers of their youth (good).

^I believe 16-Bit Bar+Arcade is a good example of the latter.

Or check this out:

 

http://www.houseofpies.com/pics.html

 

A Houston, TX chain that publishes a picture of one of its two restaurants...in the snow.  On top of that, they brazenly photoshopped "Open 24 Hours" on each image, enough to distract you from the rival logs -- one a pie, the other the symbol for pi.  So are the forces behind this restaurant ironic or naive?  We can't be sure.  And as such this old website can't go viral.  It's got to be one or the other, or at least 60/40.  The see-saw must either gradually cascade to one side or the other, or flop down in the instant of a flash animation.  It just can't sit there in an equilibrium.  Millennials can't handle that.

 

There was a House of Pies in my old neighborhood in LA. It was basically a dirtier Frisch's without the bomb ranch dressing/salad bar. I went a few times, but I saw a mouse run across the floor on one visit and obviously never returned. LA still has a few of the Bob's Big Boys around, and the one in Burbank has become known as a place where old guys go to show off their fancy old cars. I love a good diner, and Frisch's is (sadly) about the best we've got around here.

I would never say Frisch's has a "bomb salad bar."  That's like saying McDonald's has "bomb chicken nuggets."

 

*shudders*

I would never say Frisch's has a "bomb salad bar."  That's like saying McDonald's has "bomb chicken nuggets."

 

*shudders*

 

lol, nostalgically 'bomb'.  And really, it's the ranch. LOL

Or check this out:

 

http://www.houseofpies.com/pics.html

 

A Houston, TX chain that publishes a picture of one of its two restaurants...in the snow.  On top of that, they brazenly photoshopped "Open 24 Hours" on each image, enough to distract you from the rival logs -- one a pie, the other the symbol for pi.  So are the forces behind this restaurant ironic or naive?  We can't be sure.  And as such this old website can't go viral.  It's got to be one or the other, or at least 60/40.  The see-saw must either gradually cascade to one side or the other, or flop down in the instant of a flash animation.  It just can't sit there in an equilibrium.  Millennials can't handle that.

 

There was a House of Pies in my old neighborhood in LA. It was basically a dirtier Frisch's without the bomb ranch dressing/salad bar. I went a few times, but I saw a mouse run across the floor on one visit and obviously never returned. LA still has a few of the Bob's Big Boys around, and the one in Burbank has become known as a place where old guys go to show off their fancy old cars. I love a good diner, and Frisch's is (sadly) about the best we've got around here.

 

No Frisch's has ever been 24-hours to my knowledge.  The restaurants typically occupy pretty high profile locations like the Mainliner in Fairfax.  Yet the Central Parkway location soldiers on despite its obscure situation. 

In high school I briefly dated a girl who was a waitress at a Frisch's. I worked at a nearby car lot and got off before her, and would sometimes stop by on summer nights and enjoy a piece of pie and cherry coke until she closed.

 

I can second Jake's earlier statement that the crowd in any given Frisch's around midnight is very, very strange. This particular location was near a highway, so you had the added element of a steady flow of truckers. In hindsight, I was probably contributing to the weirdness to some degree.

 

And we can debate about the salad bar, but the tartar sauce is definitely the bomb, I think that goes without saying.

Oakley Station grand openings begin

 

 

One of the first tenants at Oakley Station will open its doors this weekend.

 

Bar Louie will host a grand opening celebration Sept. 3-6 at 3100 Vandercar Way on the east side of Interstate 71 and Ridge Road.

 

More below:

http://www.bizjournals.com/cincinnati/morning_call/2015/09/oakley-station-grand-openings-begin.html

In high school I briefly dated a girl who was a waitress at a Frisch's.

 

What special memories.

 

I went out with a girl I met at Frisch's (a friend of one of the waitresses) right after I turned 16.  The waitress got my number off the employee phone # list and gave it to her.  She called my house out of the blue and asked me to come to her charity car wash the next Saturday.  I drive up there and all the girls are in bikinis except her.  She's in a T-shirt and introduces me immediately to her gay best friend.  So I walked right into a masterfully played sh*t test.  We ended hanging out a few months, but I stopped calling her after the time I got in a fist fight at our homecoming dance in the Music Hall ballroom.  It wasn't because of the fight but rather because of what happened later that night with the whininess. 

 

 

I worked at a nearby car lot and got off before her, and would sometimes stop by on summer nights and enjoy a piece of pie and cherry coke until she closed.

 

Yeah a year later I was with some other girl who hung out at the counter waiting for me to get off of my shift.  It was then I realized the true power of odd-hour part-time restaurant jobs -- working at a restaurant gets you out of paying for a lot of restaurant dates. 

 

Construction underway on latest restaurant at 84.51 Centre

 

The new restaurant at 84.51 Centre from Via Vite’s executive chef and owner Cristian Pietoso is under construction.

 

Named Americano Burger Bar, the 3,200-square-foot restaurant is currently being built out by Terrex Development & Construction LLC. Americano will have seating for about 100, including an outdoor patio that seats about 25.

 

More below:

http://www.bizjournals.com/cincinnati/news/2015/09/04/construction-underway-on-latest-restaurant-at-84.html

This old Cincinnati bank is about to become a restaurant

 

 

A neighborhood redevelopment group wants to turn an old National City Bank location into a modern restaurant.

 

The College Hill Community Urban Redevelopment Corp. (CHCURC) has purchased the National City Bank building at 5932 Hamilton Ave. for redevelopment into a restaurant.

 

More below:

http://www.bizjournals.com/cincinnati/news/2015/09/08/this-old-cincinnati-bank-is-about-to-become-a.html

Macaron Bar expands into new locations

 

Over-the-Rhine-based sweet shop Macaron Bar is growing to five locations by Thanksgiving, and both of them are bringing the concept outside Cincinnati's city limits.

 

Loveland will be the recipient of the first suburban Macaron Bar at 732 Middleton Way. The 1,400-square-foot kitchen and storefront will serve the same macaron collection as the other locations, including flavors from salted caramel to Earl Grey tea to pistachio to rose to dark chocolate. It will also feature pour-over coffee and host baking classes.

 

More below:

http://www.bizjournals.com/cincinnati/news/2015/09/08/exclusive-macaron-bar-expands-into-new-locations.html

I'm friends with the guys who started Macaron Bar and friends with a couple of the managers. They're doing really well and apparently their new kiosk in Kenwood is killing it. I'm happy to see them doing so well. They're delicious and if you haven't already you should go out and get some.

Just overheard a new employee asking what number he should call to call in on Monday if his doctor's appointment takes all day.  Boss told him to call 347-1111.  Guy actually wrote it down. 

 

I used that same number as a contact number on invoices for all this stuff I used to send up to Canada. 

Tastes so good you want it bad!

Or check this out:

 

http://www.houseofpies.com/pics.html

 

A Houston, TX chain that publishes a picture of one of its two restaurants...in the snow.  On top of that, they brazenly photoshopped "Open 24 Hours" on each image, enough to distract you from the rival logs -- one a pie, the other the symbol for pi.  So are the forces behind this restaurant ironic or naive?  We can't be sure.  And as such this old website can't go viral.  It's got to be one or the other, or at least 60/40.  The see-saw must either gradually cascade to one side or the other, or flop down in the instant of a flash animation.  It just can't sit there in an equilibrium.  Millennials can't handle that.

 

There was a House of Pies in my old neighborhood in LA. It was basically a dirtier Frisch's without the bomb ranch dressing/salad bar. I went a few times, but I saw a mouse run across the floor on one visit and obviously never returned. LA still has a few of the Bob's Big Boys around, and the one in Burbank has become known as a place where old guys go to show off their fancy old cars. I love a good diner, and Frisch's is (sadly) about the best we've got around here.

 

There's plenty of diners around, just not chain diners like that. Joes diner on sycamore, demetrios which used to be in mariemont but moved to golf manor a few years back, sugar and spice in avondale though thats only breakfast. I consider all 3 of those better quality than frischs btw.

Hedge fund well on its way to destroying Frisch's:

 

http://www.bizjournals.com/cincinnati/news/2015/09/14/new-owner-sells-frischs-real-estate-for-47-million.html?ana=e_cinci_bn_breakingnews&u=rBKE+NOdDo/OyZEQt5nc3JP0aD2&t=1442266128

Coming soon to a Frisch's location near you -- Silver Phoenix and Golden Panda

Hedge fund well on its way to destroying Frisch's:

 

http://www.bizjournals.com/cincinnati/news/2015/09/14/new-owner-sells-frischs-real-estate-for-47-million.html?ana=e_cinci_bn_breakingnews&u=rBKE+NOdDo/OyZEQt5nc3JP0aD2&t=1442266128f

 

They paid 175 M for Frischs, sold real estate for 47M, smart.

Coming soon to a Frisch's location near you -- Silver Phoenix and Golden Panda

 

Will's Pawn and Nick's Check Cashing. 

 

That's a little dramatic.  They sold the real estate and are leasing it instead of owning it.  That's a pretty common move which allows Frisch's to focus its core competency of making food, instead of on real estate related endeavors.  This is probably masking or foreshadowing some layoffs of corporate workers that formally acquired and managed real estate, though.

 

 

That, and I would think it positions them to plow that money back into expansion.  Although, I'm not sure if they have any bad debt that needs servicing.

IDK, Private Equity / Hedge Funds are pretty ruthless. Frischs is nothing more than an investment to them. Typical they used borrowed money and will most likely load the company up with debt. Expect constant changes. Turnover. I would expect most of the home office to be wiped out. Outsourced.

 

Then in 2-3 years sell to another Private Equity / Hedge Funds and the new group will do it all over again.

 

Of course their profits are considered "carried interest" so they pay a very low tax rate. Freedom, Liberty!

 

One of my first co-op jobs was in their home office. Granted it's been ages since I was there, but the average employee won't know what hits them.

 

 

^That's certainly a possibility.  But regarding the sale of that real estate specifically, there is a strong argument for that being a good move for Frisch's.

IDK, Private Equity / Hedge Funds are pretty ruthless. Frischs is nothing more than an investment to them. Typical they used borrowed money and will most likely load the company up with debt. Expect constant changes. Turnover. I would expect most of the home office to be wiped out. Outsourced.

 

Then in 2-3 years sell to another Private Equity / Hedge Funds and the new group will do it all over again.

 

Of course their profits are considered "carried interest" so they pay a very low tax rate. Freedom, Liberty!

 

One of my first co-op jobs was in their home office. Granted it's been ages since I was there, but the average employee won't know what hits them.

 

 

 

Romney '12

 

^That's certainly a possibility.  But regarding the sale of that real estate specifically, there is a strong argument for that being a good move for Frisch's.

 

Vast majority of chains lease their RE. It is rare to own the bulk of facilities. And that goes for retail across the board.

Except McDonald's which owns most of their property and then lease the land/buildings to franchisees. It's vastly different than most fast food chains.

Can anyone explain to me why certain bars/resturaunts occur so many delays before there opening?

 

For instance...Low Spark in Over the Rhine by Republic. It was orginally scheduled to open "Early 2015". Then pushed back to early Summer. Then said on Facebook it will open in August..and it's almost October and it's still not open.

 

Is it just a matter of difficulties of obtaining a Liquor License and getting the proper permits that's such a huge obstacle for some of these bars?

In short, yes. Their physical build-out is complete and has been for awhile but from what I've heard they've had trouble obtaining permits for some reason. Not sure of the details though.

Can anyone explain to me why certain bars/resturaunts occur so many delays before there opening?

 

For instance...Low Spark in Over the Rhine by Republic. It was orginally scheduled to open "Early 2015". Then pushed back to early Summer. Then said on Facebook it will open in August..and it's almost October and it's still not open.

 

Is it just a matter of difficulties of obtaining a Liquor License and getting the proper permits that's such a huge obstacle for some of these bars?

 

I worked at a restaurant that moved to a new location and the move was held up by a an inspector requiring a third hand wash sink in the kitchen.  The architect didn't think three were necessary and so there was no plumbing to tap into easily in that area. That was a very minor correction -- maybe $5,000 on a $1 million restaurant.  But I'm sure there have been nightmare stories out there of restaurants needing $100,000 in work to open.

 

Also, some parts of a restaurant are installed by a manufacturer's guys.  The one I can think of offhand are the now very popular systems with 45-100 beer taps.  A general contractor doesn't install those, so you have to go on their schedule.  If you're not ready for them when you've scheduled them, you're probably stuck paying a fine and waiting three months until they're back in your area of the country.   

 

 

 

 

 

It is extremely common for restaurants and bars to open 6 months later than expected. It's just an inherent part of the business.

It is extremely common for restaurants and bars to open 6 months later than expected. It's just an inherent part of the business.

 

You might make a lot more money in the restaurant business if you buy an existing restaurant or bar as opposed to opening a new one.  A cruel part of the business is that they're not worth very much after you've put in 20 years because it's hard to find buyers.  Most people who get into the business seem to want to start from scratch and want to do things that are bigger than they realize.  The small, simpler places like Thai Express on Calhoun are making money every day while the complex places are losing money Sunday-Thursday. 

That's why it's smart in business to be somewhat dispassionate about your products. Passion results in belief systems that make you say "yes" and "no" to the wrong things at the wrong times.

O Pie O brings its sweet and savory treats to East Walnut Hills

 

East Walnut Hills' newest restaurant, which specializes in sweet and savory pies, is now open near DeSale's Corner.

 

O Pie O is now open for business in 1,300 square feet in the French Building at 1527 Madison Road.

 

More below:

http://www.bizjournals.com/cincinnati/news/2015/09/22/o-pie-o-brings-its-sweet-and-savory-treats-to-east.html

Downtown’s newest lunch spot is coming to the Aronoff Center

 

 

The Aronoff Center for the Arts will be home to a new breakfast and lunch spot in downtown Cincinnati.

 

V’s Cafe is expected to open in a space next to the Weston Art Gallery on October 19.

 

More below:

http://www.bizjournals.com/cincinnati/news/2015/09/22/downtown-s-newest-lunch-spot-is-coming-to-the.html

New restaurant and wine bar headed to Fountain Square

 

A new specialty restaurant focused on artisan olive oil and small-production wines is headed to a space adjacent to Fountain Square.

 

We Olive signed a 10-year lease with Fifth Third Bancorp for a 1,500-square-foot portion of the space formerly occupied by El Coyote. A wine bar and small plates restaurant, along with tasting room and education space, are expected to open in early 2016 near the corner of Sixth and Walnut streets.

 

More below:

http://www.bizjournals.com/cincinnati/news/2015/09/22/new-restaurant-and-wine-bar-headed-to-fountain.html

New restaurant and wine bar headed to Fountain Square

 

We Olive signed a 10-year lease with Fifth Third Bancorp for a 1,500-square-foot portion of the space formerly occupied by El Coyote. A wine bar and small plates restaurant, along with tasting room and education space, are expected to open in early 2016 near the corner of Sixth and Walnut streets.

 

The former El Coyote space has been divided into three parts. One will be occupied by Bru Burger Bar, which is set to open in November. The third tenant has not been signed yet.

scooped

A Tavola is opening a third location in Columbia-Tusculum that will offer...delivery.  They will be cooking on an electric oven at that new location.

 

In other wood-fired news, there is a rumor going around that the health department twice cited Pomodorie's for taking uneaten dine-in pizza slices and selling them by the slice out their window.  I can't confirm this but by all accounts the owner was a total monster.  On the day they closed he hauled a trailer-load of junk out of their lot and it detached from his truck and reportedly blocked McMillan St. for a half hour. 

What is the latest with their property? Who owns it

Jean-Robert dishes details of newest fine-dining restaurant

 

 

French Master Chef Jean Robert de Cavel is teaming up with frequent collaborator Maitre d' Richard Brown for his latest fine-dining restaurant at the Great American Tower that he says will be all about experiences.

 

The restaurant project has yet to be named, but it will seat about 186 in five different areas, each with their own unique feel and atmosphere. The bar and lounge at the entrance of the restaurant will seat 40 and is designed to be welcoming and less formal than the other areas. The gourmet dining room is the largest area and will seat 86 with views overlooking Great American Ball Park. It's designed to look and feel more elegant. There are also two smaller private dining rooms and a six-seat chef's table in the kitchen.

 

More below:

http://www.bizjournals.com/cincinnati/news/2015/09/28/jean-robert-dishes-details-of-newest-fine-dining.html

New MainStrasse restaurant opens

 

A new healthy sandwich shop is now open at Covington's MainStrasse, the Enquirer reports.

 

Sun and Soil is owned by Stephen Williams, the restaurateur behind Bouquet, and run by his wife, Jessica.

 

More below:

http://www.bizjournals.com/cincinnati/morning_call/2015/09/new-mainstrasse-restaurant-opens.html

What is the latest with their property? Who owns it

 

I don't know.  I was surprised to see that Adriatico's does not appear to have reserved any of the spots for its customers or drivers.  The lot is getting a lot of use, though.

 

That side of that block of McMillan now has a variety of owners with no dominant owner.  It seems unlikely that someone is going to be able to dislodge Adriatico's, which owns two critical spots in the middle of the block (the restaurant and its parking lot 3-4 houses down the block), and assemble a large building site.  I would assume that whoever owns the Pomadorie's parking lot is going to try to buy some of the houses on Lyon St. 

 

Tickle Pickle opening in Northside this weekend

 

 

A new restaurant specializing in organic beef hamburgers is opening its walk-up window to passersby in Northside this weekend.

 

Tickle Pickle is opening at 4176 Hamilton Ave. on Oct. 4. Owner Sarah Cole will be selling burgers out of the walk-up window behind the restaurant while work on the dining room is completed.

 

More below:

http://www.bizjournals.com/cincinnati/news/2015/09/29/tickle-pickle-opening-in-northside-this-weekend.html

I love that Adriatico's doesn't make every single one of their customers subsidize free parking by paying for spaces in an adjacent lot.  Just walk. Or park at a meter a block away. Or take an Uber. Or take the bus. 

Chicken finger chain expands with new Cincinnati location

 

 

A restaurant that specializes in fresh, hand-breaded chicken tenders is expanding in Cincinnati with a second location due to open before the year's end.

 

The David Restaurant Group is planning to open its second Tender Towne restaurant in the Cincinnati market by the holiday season.

 

More below:

http://www.bizjournals.com/cincinnati/news/2015/10/05/chicken-finger-chain-expands-with-new-cincinnati.html

Newtown restaurant opens in permanent home after fire

 

 

A family restaurant that has called Newtown home since 1974 has a new permanent location after its longtime home burned in a 2013 fire.

 

Laszlo's Iron Skillet hosted a grand opening in its new location at 1020 Ohio Pike on Sept. 29. Its 6900 Valley Ave. location caught fire in March 2013.

 

More below:

http://www.bizjournals.com/cincinnati/news/2015/10/05/newtown-restaurant-opens-in-permanent-home-after.html

EXCLUSIVE: Jean-Robert moving restaurant to Findlay Market

French Master Chef Jean-Robert de Cavel is opening an outpost in Over-the-Rhine with a restaurant in the first floor of the Globe Building near Findlay Market.

De Cavel has signed a lease with the Cincinnati Center City Development Corp. (3CDC) to bring his French Crust Cafe restaurant to 3,700 square feet in the Globe Building, which houses the headquarters of People's Liberty.

http://www.bizjournals.com/cincinnati/news/2015/10/07/exclusive-jean-robert-moving-restaurant-to-findlay.html