Lucy? Is that you?The Fireside Inn over by Greensburg is closing at the end of the month! They served the best Chicken in the State! The older owners were big time IU supporters.
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Lucy? Is that you?The Fireside Inn over by Greensburg is closing at the end of the month! They served the best Chicken in the State! The older owners were big time IU supporters.
Probably our best chance at successI got some guys.
We can get you some insurance money . . . .
Oh did you own those? I have so many friends who own bars and restaurants around town. I was going to buy a bunch of them and other games to stick in their bars but my friends said that they wouldn’t dump their current supplier bc I’d never come out to fix them or send anyone lolLiked the Irish Lion..."in theory", but just never really dug the place. Never got that cozy, friendly pub feel...more of like having lunch in some outdated cafe, where you were more of a hinderance than a client. The Shepard's Pie...that I dig at just about any NYC pub, or elsewhere, was just "meh". Didn't go out of my way to get there.
Hope it lives on in some format...the structural bar(s) are probably best in the city.
If I was hitting a place over there, it's usually Horse and Alley Bar...but that's just me. Horse shoulda kept the Golden Tee machine...a regular source of income for me.
My experience with restaurants over the years is they either do really well or bad.It’s been around for 40 years which shows it’s next to impossible to lose money in the restaurant business
As I said I have a ton of buddies who own restaurants. The ones who had other careers and did it later in life failed miserably. The ones who skipped college and started in their early 20s still have them today. They’ve flipped them multiple times but still in the bizMy experience with restaurants over the years is they either do really well or bad.
Got one in my basement right now. They sell the base, and you just mount your own TV for the screen...Oh did you own those? I have so many friends who own bars and restaurants around town. I was going to buy a bunch of them and other games to stick in their bars but my friends said that they wouldn’t dump their current supplier bc I’d never come out to fix them or send anyone lol
My experience with restaurants over the years is they either do really well or bad.
If you do the hiring I’ll be the full time EEOC guy.Goat can run it but I’ll handle hiring
You nailed it.A good bar has a few specific qualities.
Food -- A couple of signature offerings. Think Nick's Italian beef and stroms. (You can debate their quality, but they are signature offerings nontheless.) Something you can't get elsewhere but has wide appeal.
Drinks -- You need a working bar manager who pours drinks and serves customers and has his fingers all over that side of the business, not just a hip dude who won't be around past graduation day.
Vibe/service -- Hot chicks are a given, but you don't want to limit yourself. Longtime staff icons make a difference. Think Ruthie and Ruthie 2.0 (forget her name) at Nick's. Types you can count on day in and day out and who will also ride herd on the transient staff.
The restaurant my parents and I did was a gold mine. We borrowed money to buy the building. I set up and operating loan with the bank. We opened with a $100 in our bank account. We never borrowed a dime on the operating loan and paid off the loan on the building in 3 years if my memory is correct.As I said I have a ton of buddies who own restaurants. The ones who had other careers and did it later in life failed miserably. The ones who skipped college and started in their early 20s still have them today. They’ve flipped them multiple times but still in the biz
A good bar has a few specific qualities.
Food -- A couple of signature offerings. Think Nick's Italian beef and stroms. (You can debate their quality, but they are signature offerings nontheless.) Something you can't get elsewhere but has wide appeal.
Drinks -- You need a working bar manager who pours drinks and serves customers and has his fingers all over that side of the business, not just a hip dude who won't be around past graduation day.
Vibe/service -- Hot chicks are a given, but you don't want to limit yourself. Longtime staff icons make a difference. Think Ruthie and Ruthie 2.0 (forget her name) at Nick's. Types you can count on day in and day out and who will also ride herd on the transient staff.
You nailed it.
I’d call Jonny T after the first week to get some tv exposureI've seen enough Bar Rescue to know that Jon Taffer would approve of this.
I’d call Jonny T after the first week to get some tv exposure
Who else would it be?Lucy? Is that you?
Are you sleeping with staff?You'd crumble the first time he called you an idiot.
All kidding aside, this could be something worth pursuing. We have a GM ready to step in immediately. Gotta think the financing would be doable with enough buy in from some of the successful people here. If they've been trying to sell for two years under strict terms, by now they should have loosened up and be willing to climb down off their high horse and take a reasonable offer. We've got the shysters to make that happen. We've got an experienced, anal beancounter to keep the finances in line. Hell, I'd even put up a pittance just to be a part of.
Let's do this.
I spent the first week after we bought our restaurant slinging a sledgehammer breaking up concrete floors and walls ripping out the bar area and converting it to a food, salad and dessert buffet area.All kidding aside, this could be something worth pursuing. We have a GM ready to step in immediately. Gotta think the financing would be doable with enough buy in from some of the successful people here. If they've been trying to sell for two years under strict terms, by now they should have loosened up and be willing to climb down off their high horse and take a reasonable offer. We've got the shysters to make that happen. We've got an experienced, anal beancounter to keep the finances in line. Hell, I'd even put up a pittance just to be a part of.
Let's do this.
And make no mistake. I would shred Jonny t. Shred him.You'd crumble the first time he called you an idiot.
That’s where Zeke’s saloon girls will operate. Also known as Murt’s placeI always thought the upstairs area was a complete waste of space. Just one big open hall with zero appeal. If I took it over and had the money, I’d remake the upstairs into a series of booths/snugs w walls that went to the ceiling.
Nostalgia gives these places a bit of license I think . My daughter and I ate at nick’s a few years ago. The food was bad. If that was Joe’s here I’d never eat there againA good bar has a few specific qualities.
Food -- A couple of signature offerings. Think Nick's Italian beef and stroms. (You can debate their quality, but they are signature offerings nontheless.) Something you can't get elsewhere but has wide appeal.
Drinks -- You need a working bar manager who pours drinks and serves customers and has his fingers all over that side of the business, not just a hip dude who won't be around past graduation day.
Vibe/service -- Hot chicks are a given, but you don't want to limit yourself. Longtime staff icons make a difference. Think Ruthie and Ruthie 2.0 (forget her name) at Nick's. Types you can count on day in and day out and who will also ride herd on the transient staff.
In the 70s, the Fireside Inn on east 3rd Street was one of the few nicer restaurants in B-town. Hard to believe now, with so many great places.The Fireside Inn over by Greensburg is closing at the end of the month! They served the best Chicken in the State! The older owners were big time IU supporters.
Yeah, but there's something about having a yard or half yard delivered to your table.Liked the Irish Lion..."in theory", but just never really dug the place. Never got that cozy, friendly pub feel...more of like having lunch in some outdated cafe, where you were more of a hinderance than a client. The Shepard's Pie...that I dig at just about any NYC pub, or elsewhere, was just "meh". Didn't go out of my way to get there.
Hope it lives on in some format...the structural bar(s) are probably best in the city.
If I was hitting a place over there, it's usually Horse and Alley Bar...but that's just me. Horse shoulda kept the Golden Tee machine...a regular source of income for me.
I think music is key for a bar, unless there's a game(s) on.A good bar has a few specific qualities.
Food -- A couple of signature offerings. Think Nick's Italian beef and stroms. (You can debate their quality, but they are signature offerings nontheless.) Something you can't get elsewhere but has wide appeal.
Drinks -- You need a working bar manager who pours drinks and serves customers and has his fingers all over that side of the business, not just a hip dude who won't be around past graduation day.
Vibe/service -- Hot chicks are a given, but you don't want to limit yourself. Longtime staff icons make a difference. Think Ruthie and Ruthie 2.0 (forget her name) at Nick's. Types you can count on day in and day out and who will also ride herd on the transient staff.
Was it in a small town? Small town restaurants are the best - steady clientele and (usually) available cheap labor.The restaurant my parents and I did was a gold mine. We borrowed money to buy the building. I set up and operating loan with the bank. We opened with a $100 in our bank account. We never borrowed a dime on the operating loan and paid off the loan on the building in 3 years if my memory is correct.
I just need a reason for a tax deduction for my trips to Bloomington.All kidding aside, this could be something worth pursuing. We have a GM ready to step in immediately. Gotta think the financing would be doable with enough buy in from some of the successful people here. If they've been trying to sell for two years under strict terms, by now they should have loosened up and be willing to climb down off their high horse and take a reasonable offer. We've got the shysters to make that happen. We've got an experienced, anal beancounter to keep the finances in line. Hell, I'd even put up a pittance just to be a part of.
Let's do this.
I'm listening to other operating units drone on about pipeline and revenue forecasts. This thread is way more interesting.Damn it, I really have to work today and now I’m going to spend all day fantasizing about this.
Nick's food has been bad for years now. They've even managed to **** up their pizza, which used to be excellent.Nostalgia gives these places a bit of license I think . My daughter and I ate at nick’s a few years ago. The food was bad. If that was Joe’s here I’d never eat there again
Liked the Irish Lion..."in theory", but just never really dug the place. Never got that cozy, friendly pub feel...more of like having lunch in some outdated cafe, where you were more of a hinderance than a client. The Shepard's Pie...that I dig at just about any NYC pub, or elsewhere, was just "meh". Didn't go out of my way to get there.
Hope it lives on in some format...the structural bar(s) are probably best in the city.
If I was hitting a place over there, it's usually Horse and Alley Bar...but that's just me. Horse shoulda kept the Golden Tee machine...a regular source of income for me.
Zeke’s experience as a sorority mom will come in handy on that last one.A good bar has a few specific qualities.
Food -- A couple of signature offerings. Think Nick's Italian beef and stroms. (You can debate their quality, but they are signature offerings nontheless.) Something you can't get elsewhere but has wide appeal.
Drinks -- You need a working bar manager who pours drinks and serves customers and has his fingers all over that side of the business, not just a hip dude who won't be around past graduation day.
Vibe/service -- Hot chicks are a given, but you don't want to limit yourself. Longtime staff icons make a difference. Think Ruthie and Ruthie 2.0 (forget her name) at Nick's. Types you can count on day in and day out and who will also ride herd on the transient staff.
We need to steal the hiring manager at Janko's. Holy crap, those ladies are hot!Zeke’s experience as a sorority mom will come in handy on that last one.
Music can make or break a bar, imo.Had lunch a Irish Lion a couple months ago, first time in a few years. You can tell the energy was lacking, even for a lunch.
The menu hasn't changed in decades, the blarney puffballs are the only thing above average.
I honestly would invest depending on what their books looked like. The bones are good, just needs some fresh blood. New owners need to:
- Bring back the Full yards yesterday.
- Do something with the upstairs; looks like a nursery home up there
- change the menu
- somebody else mentioned music; live music would be pretty cool
It's on Kirkwood - it's gold.Reading the rumor mill on Bloomington Reddit.... Sounds like the place isn't really for sale. Maybe just the building but not the brand/IP.
So we’re keeping the name and concept? If not, can’t we put this bar in anywhere?Yeah, but there's something about having a yard or half yard delivered to your table.
I know what you mean - it's not my favorite place. But it's a happening place with a good vibe - not necessarily Irish. And it's a Bloomington staple - hard to beat that.
No, Murt. The answer is GUMMIES…Probably our best chance at success