New York Times Features Butchers

This week, the New York Times featured butchers in an article Young Idols With Cleavers Rule The Stage just when everyone thought butchering was a dying art. They interview young butchers from around the country working primarily in boutique butcher shops.

Spread Too Thin?

In a recent post, I explained the profile photo for this blog. The hat I'm wearing in the blog profile photo is from Pick Up Stix. Carlson (owners of TGIF) acquired Pick Up Stix from their founder, Charles Zhang, in 2002. The commissary manager gave me the hat on a visit I paid to Charlie's commissary in San Clemente, CA.

There's a recent story in the Sacramento Business Journal about a huge number of closings in the Pick Up Stix units in California, Nevada and Arizona. Having observed the well run commissary in San Clemente, I think the concept benefits from the central production facility. I wonder if the new owners utilize the San Clemente commissary for units in Northern California, Nevada and Arizona. Perhaps, the high cost of transportation is an issue. I'm speculating since I haven't been involved with Pick Up Stix in the Carlson era.

About Dunbar Associates

I'd like to welcome everyone with an interest in the food and beverage industry. This blog is set for open comments. Every month has a central theme. The most popular blog posts are listed on the sidebar (left hand column). Everyone is encouraged to comment.

Actual consulting services are offered on a fee basis. Most of my clients start with a short two-day site visit. The visit gives me time to review the operation and develop an action plan. We review the plan and discuss possible assistance in the implementation. My clients include restaurants, hotels, caterers, clubs, institutional dining accounts and sports venues.



I'm often asked "What do you do?" and I'd like to quote a client: "You're very analytic but you're also down to earth." The advice you receive is not difficult to implement. If you would like me to train you in the advanced analysis I use, we would progress in stages geared toward your comfort zone.

Please look around the blog and join the newsletter list. It's free and is sent monthly.

On the signup list, please check Banquet Professionals if you want to receive my Professional Catering Newsletter. You will also find boxes for F&B Management Software, Onsite Consulting Services and Webinars.

I work closely with Keith Gellman tracking restaurant chain growth using a comprehensive database of groups in the USA and Canada. Keith publishes a weekly newsletter which is free to subscribers.

We have a cooperative called Dynamic Chains. The objective is to reduce the cost of goods sold for all cooperative members. Membership is free.


Email me at jdunbar401@aol.com

Call Toll Free at (800) 949-3295


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Old Fashioned Hospitality

Recently, I received an email from an active reader regarding his unique operation. He described the boarding house style of long tables filled with patrons passing large plates and bowls filled with hot, fresh food. He invited me to visit his operation to help him with a strategic plan.

Michael King is a hands-on operator with a high percentage of repeat customers who love his return to old fashioned American classics. I witnessed tourists, solo business diners, families, and office workers sitting at his long tables and passing plates and bowls to their left. As the food disappeared, an experienced wait staff delivered seconds.

I want to thank Michael King for inviting me to Nashville and for his great Southern hospitality. He generously asked me if he could post his testimonial on the blog. His email is presented in his own words. Thank you!

The best investment I did was have Joe come down and give me a pair of fresh eyes. With 5 locations going and spending more time in the office then walking and talking, I was finding myself to far into the woods and not able to take a step back and review my operations. I called Joe, two weeks later I'm picking him up at the airport. Two days later, he was able to save me $123 K on the bottom line with changing one item. He was "gentle" with me, but firm. He was able to direct me into seeing that my energy was better spent with two of my locations and shutting down 3 others. He not only helped me save my sanity, he also helped me save my business. Thanks Joe!

Michael King
Monell's Dining & Catering, Inc.
Monell's at Franklin's Historic Jail. Franklin
Monell's at FitzGerald Manor, Gallatin
Monell's Take-Out Express: 2309 Franklin Road & 405 31st Ave North
Catering Number: 615-726-4938