.....they have free beer/wine/mixed drinks at every night in the lobby from 5:30-7jeff707 wrote: ↑Feb 10, 2021It's also my understanding that Drury doesn't serve alcohol on their premises, so that could be a problem for a bar. That could be an old policy and may not apply to their other brands, though.urbanitas wrote: ↑Jan 27, 2021Eh, I think Drury is too cheap and risk-averse for that. Besides, they have a large site. They could easily keep their tower open whilst building an addition or a new base along Market.gone corporate wrote: ↑Jan 26, 2021^ & ^^ I'd expect Drury to build anew at the Pear Tree location, too much to gain from that location to not invest there. Just tear the whole thing down, including that parking garage outcropping, and build a proper upscale Downtown hotel. It only makes sense.
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They’ve agreed to an uncontested 6 month closing if they have another violation.KansasCitian wrote: ↑Feb 10, 2021I'm sure they were told that another violation will actually result in a one-year ban, effectively destroying the business.
Also agreed to install cameras so the city can monitor at all times
Interesting. My memory is that most Drury's rely on a restaurant in the parking lot to serve alcohol. I thought it had something to do with the religious beliefs of the company. As late as 2019, they only had one new construction hotel that featured a lobby bar and only three that had retrofitted lobbies to include bars. When did the kickback hour start? Then again, when I travel for work I never stay at Drury's if I can help it, so my frame of reference is at least 10 years old.dbInSouthCity wrote: ↑Feb 11, 2021.....they have free beer/wine/mixed drinks at every night in the lobby from 5:30-7jeff707 wrote: ↑Feb 10, 2021It's also my understanding that Drury doesn't serve alcohol on their premises, so that could be a problem for a bar. That could be an old policy and may not apply to their other brands, though.urbanitas wrote: ↑Jan 27, 2021Eh, I think Drury is too cheap and risk-averse for that. Besides, they have a large site. They could easily keep their tower open whilst building an addition or a new base along Market.
I had beer at Drury's happy hour back in 2016 when I came to St. Louis for work (but wasn't living here yet).
The nicer Drury's have those afternoon happy hours and I'm pretty sure you get two free drink tickets. I've been a few times with a friend who stays at the Drury by the Dome.kipfilet wrote: ↑Feb 11, 2021I had beer at Drury's happy hour back in 2016 when I came to St. Louis for work (but wasn't living here yet).
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In restaurant news it looks like Three Monkeys will be repoint under the same ownership with a new business model that is brunch in the mornings and a whiskey bar at night.
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Sent from my iPhone using Tapatalk
A Legendary Michelin-Starred Restaurant From Italy Is Opening Its First US Outpost in St. Louis
https://robbreport.com/food-drink/dinin ... 234600776/
https://robbreport.com/food-drink/dinin ... 234600776/
It’s a winning formula that has also over the years prompted several international guests to suggest that the Iaccarinos open a Don Alfonso in their own hometowns, wherever in the world they may be. So about 25 years ago, the family opened a consulting arm, and has since launched both permanent and pop-up restaurants in such spots as New Zealand, Morocco, Canada and Macau. The US, however, never seemed in the cards—until some enthusiastic diners from St. Louis connected Mario Iaccarino (who oversees the consulting business) with friends who own a luxury hotel in the Missouri city. On March 21, the result of that meeting will come to life as Don Alfonso introduces its first US outpost—Casa Don Alfonso—in the recently relaunched Ritz-Carlton, St. Louis.
"Though he originally envisioned opening only for breakfast and lunch, he is now considering offering an early-dinner menu as well"
Read as, basically, never going to be the same as it ever was. Which is a shame.
Can someone here just back me with with some initial operating capital and I'll smash burgers and pour slingers for a living? The place seems virtually turn key, and grandfathered into a lot of outdated health code variances as I remember. It's mostly the people who have come after L.B. who decided to complicate it. It's like they have no taste for the unsavory individuals as if they themselves weren't one of those unsavories at some point. Just give the people what they want. I give this new version about a year and a half, sadly.
Global Quesadilla is coming to the CWE. Former Jet’s Pizza spot.
https://www.stlmag.com/dining/global-qu ... 8564012083
https://www.stlmag.com/dining/global-qu ... 8564012083
Common theme of lack of restaurant workers coming back seems to be in various papers, or maybe same story being used in various papers. Any thoughts? or if anyone with some good insight? In my neck of the woods out here in Bay Area they are having good run with vaccinations and some light at end of tunnel but have seen same talking points about labor force availability. Which seems to be true as my step daughter had good success in landing a job with Starbucks in St. Louis recently after going on the job hunt when her former employer closed up their retail shops. The plus side is maybe the market will give a much needed boost to earners instead of having to wait on politicians to deal with the dismal Fed minimum wage rate.
https://www.stltoday.com/business/local ... c342b.html
https://www.eastbaytimes.com/2021/05/04 ... like-this/
https://www.stltoday.com/business/local ... c342b.html
https://www.eastbaytimes.com/2021/05/04 ... like-this/
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The Lie of ‘No One Wants to Work’
Amid reports of a restaurant industry “labor shortage,” employees say all they really want are wages that makes the risk worth it
https://www.eater.com/22417344/restaurant-labor-shortage-covid-19-unemployment-benefits-risks
Amid reports of a restaurant industry “labor shortage,” employees say all they really want are wages that makes the risk worth it
https://www.eater.com/22417344/restaurant-labor-shortage-covid-19-unemployment-benefits-risks
Many employers (including people I know personally) think they can hire people at pre-Covid wages. The combination of infection risk (falling due to vaccination, but still present especially in St. Louis) + generous UI through the summer make this infeasible. Actually, there is mounting evidence that UI generosity is NOT a factor.dredger wrote: ↑May 05, 2021Common theme of lack of restaurant workers coming back seems to be in various papers, or maybe same story being used in various papers. Any thoughts? or if anyone with some good insight? In my neck of the woods out here in Bay Area they are having good run with vaccinations and some light at end of tunnel but have seen same talking points about labor force availability. Which seems to be true as my step daughter had good success in landing a job with Starbucks in St. Louis recently after going on the job hunt when her former employer closed up their retail shops. The plus side is maybe the market will give a much needed boost to earners instead of having to wait on politicians to deal with the dismal Fed minimum wage rate.
https://www.stltoday.com/business/local ... c342b.html
https://www.eastbaytimes.com/2021/05/04 ... like-this/
I know several businesses that are thriving and able to hire by offering "above market" wages. I write "above market" in quotes because if you are not able to hire at a given wage, then it means that your wage is too low - those that are hiring are offering the actual market wages.
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This would be a good time for the industry to transition away from tips as a part of server compensation. It would give potential servers greater income certainty.
^^ Kipfilet, thanks. Yep, kinda goes back to what facts support for reasonable minimum wage increase & medicaid expansion and what political & respective business agendas want to push. Their is some red states who have embraced at least some kind of minimum wage increase & medicaid expansion with mounting evidence that getting more people in health care one way or another actually promotes growth in workforce, increased work hours for many, increase in tax revenues and in return in some direct cash welfare payouts decreased by the states whereas you got, well Missouri statehouse
^ Black02AltimaSE, one subject that have no clue and read a lot of various opinions & comments just from within the industry, earners itself. The history of course is interesting. For better or worse I'm sure their is just as many people who don't want the cash/tips under the table to go away and equal number who would prefer the consistency of a better check/but lot more above table
^ Black02AltimaSE, one subject that have no clue and read a lot of various opinions & comments just from within the industry, earners itself. The history of course is interesting. For better or worse I'm sure their is just as many people who don't want the cash/tips under the table to go away and equal number who would prefer the consistency of a better check/but lot more above table
Rockwell had no tips and I think then changed it to conventional. I don't know but would bet that they couldn't get enough people to work there. I think servers and bartenders just make way more through tips.Black02AltimaSE wrote: ↑May 05, 2021This would be a good time for the industry to transition away from tips as a part of server compensation. It would give potential servers greater income certainty.
Anyone know why the Kaldi's on Vandeventer, next to black market west of SLU is permanently closed? There has been a for lease sign there for at least the past 3 weeks. I thought it was temporarily closed, and always seemed to be busy pre pandemic.
Steve’s Hot Dogs is moving to the old Mangia Italiano location on South Grand:
https://www.stltoday.com/entertainment/ ... e=facebook_
https://www.stltoday.com/entertainment/ ... e=facebook_
Are they occupying the whole thing, or will it be devided in half again?
Given that they mention live music, I would guess the whole thing.framer wrote: ↑May 07, 2021Are they occupying the whole thing, or will it be devided in half again?
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i hope he names it "Mangia Steve's Hot Dogs" to preserve the legacy.