Coco's is closing soon.....

Punz...I think Amore is closed on Tuesdays now. :idontno: But like your vigor! I wish to say I meant "monthly" during the off season for the 30A idea.

Correct. Closed Monday and Tuesday.

Thanks, Punzy!

:clap::clap::clap:
Curtis love your thinking! And I already thought you and Tango were doing something together as I see a lot of cars on both sides at times!
:clap::clap::clap:​

Hey Kat,

We reserve the gallery for weddings, private events, etc. That's why the cars are on both sides of the road. :wave:

The way I see it, restaurants in the area have 3 distinct target markets.

1. Locals. I like Indigo Jills Idea or the Eat Club.

2. Owners and frequent visitors. I think Skunky's new blog will be great! :clap::clap: I can't wait to read it

3. Random tourist. I really think the key to getting the random tourist to eat at the local restaurants is to print an updated book of menus and give them free to people to put in their rentals. Could the newly formed Sowal Independant Restaurants Assoc. put this on their TO DO list?

Count Stinky's in as well! Please keep us informed or if there is anything we can do to help get things going!
Sorry Coco's

The way I see it, restaurants in the area have 3 distinct target markets.

1. Locals. I like Indigo Jills Idea or the Eat Club.

2. Owners and frequent visitors. I think Skunky's new blog will be great! :clap::clap: I can't wait to read it

3. Random tourist. I really think the key to getting the random tourist to eat at the local restaurants is to print an updated book of menus and give them free to people to put in their rentals. Could the newly formed Sowal Independant Restaurants Assoc. put this on their TO DO list?

I think frequent visitors and the random (read annual repeat) tourists are the target market here. The locals are aware of our great restaurants and are eating out as much as their schedules and pocketbooks will allow. The tourists that come back faithfully to 30A every year are the ones that need to be shown that there are restaurants up and down 30A. Many of them never venture a mile further from their vacation rental. I speak from experience- we never left Grayton when we were on vacation. I had no idea what restaurants were out there, and had no easy way of finding out. Geez- I was on vacation- didn't want to do research!

Now if I had had a real restaurant guide (not that cute hand drawn deal that we saw every year- no offense, but it never swayed us to do anything different), I might have taken the guide down to the beach and perused it while turning into leather in the hot sun. Maybe by 5 pm I would have made a decision about dinner.

I think a SoWal Seafood Festival would be great way to show off the wonderful bounty of the Gulf of Mexico and local farmers. Also a great way to bring local artist and chefs together doing what they do best. Preparing Fresh Seafood in imaginative ways! I think we can really establish the culture of this wonderful area under one groove. Couldn't you see it: Beautiful fall Saturday somewhere in Pt. Washington eating ice cold Apalachicola oysters with Lemons grown by Hydrostan or A girl named Toni while having a cold beer jamming out to Dread Clampitt! Or a nice piece of Fried Triggerfish with some great homemade slaw! I could go on and on but in the late 70's and early 80's the Destin Seafood was an event that brought a community together! Unfotunately it is no longer acceptable in my book but the early years were nothing but fresh local seafood, great music and cold beer on the Destin Harbor. For the people who lived here back then you know what I am talking about! Just some thoughts.........

I think festivals and other one day/weekend events are nice, but they are not going to hit the market that needs to be hit, since all the visitors aren't here on one weekend. There are so many events every weekend here- I honestly think that this area is almost "over-evented". There are several every weekend, and that leads to burnout. We are suffering from it at my house - since we are still new residents, I feel like I need to get us out and about and go to some of these festivals. After the first 6 months, I gave up and just went to the ones that came with high recommendations.

I bet the Destin seafood festival was fun "back in the day". Now, in addition to being less than what it used to be, I'm sure it competes with at least 2 or 3 other area events.

I think a SoWal Seafood Festival would be great way to show off the wonderful bounty of the Gulf of Mexico and local farmers. Also a great way to bring local artist and chefs together doing what they do best. Preparing Fresh Seafood in imaginative ways! I think we can really establish the culture of this wonderful area under one groove. Couldn't you see it: Beautiful fall Saturday somewhere in Pt. Washington eating ice cold Apalachicola oysters with Lemons grown by Hydrostan or A girl named Toni while having a cold beer jamming out to Dread Clampitt! Or a nice piece of Fried Triggerfish with some great homemade slaw! I could go on and on but in the late 70's and early 80's the Destin Seafood was an event that brought a community together! Unfotunately it is no longer acceptable in my book but the early years were nothing but fresh local seafood, great music and cold beer on the Destin Harbor. For the people who lived here back then you know what I am talking about! Just some thoughts.........

Reminds me of how wonderful Arts Quest used to be at Eden...before it was moved to Baytowne where it became "just another art show"--I, and most of my friends don't go any more. It became the art show version of a "chain".
I am glad peeps are thinking of ways to preserve local...just hope it is not too late already.

I think a SoWal Seafood Festival would be great way to show off the wonderful bounty of the Gulf of Mexico and local farmers. Also a great way to bring local artist and chefs together doing what they do best. Preparing Fresh Seafood in imaginative ways! I think we can really establish the culture of this wonderful area under one groove. Couldn't you see it: Beautiful fall Saturday somewhere in Pt. Washington eating ice cold Apalachicola oysters with Lemons grown by Hydrostan or A girl named Toni while having a cold beer jamming out to Dread Clampitt! Or a nice piece of Fried Triggerfish with some great homemade slaw! I could go on and on but in the late 70's and early 80's the Destin Seafood was an event that brought a community together! Unfotunately it is no longer acceptable in my book but the early years were nothing but fresh local seafood, great music and cold beer on the Destin Harbor. For the people who lived here back then you know what I am talking about! Just some thoughts.........

I think festivals and other one day/weekend events are nice, but they are not going to hit the market that needs to be hit, since all the visitors aren't here on one weekend. There are so many events every weekend here- I honestly think that this area is almost "over-evented". There are several every weekend, and that leads to burnout. We are suffering from it at my house - since we are still new residents, I feel like I need to get us out and about and go to some of these festivals. After the first 6 months, I gave up and just went to the ones that came with high recommendations.

I bet the Destin seafood festival was fun "back in the day". Now, in addition to being less than what it used to be, I'm sure it competes with at least 2 or 3 other area events.

You're BOTH right!!
I would agree that for our independently owned businesses to THRIVE...
Lots of folks (visitors & locals alike) must be Engaged via ongoing creative, cost & time efficient efforts.

Besides a menu publication in each rental unit (essential!)....

what else does nearly every visitor do as part of their Saturday-check-in routine?

:idontno: Go to Publix?

If so, maybe Watercolor Crossing would be amenable to hosting Saturday Sidewalk Samplers... courtesy of "The Allied 30A Restaurant Rotation".
On "Whatever" Weekly Rotation the Allied Restaurants schedule themselves, then THAT week's featured restaurant offers seasonal samples & copies of the local restaurant menu guide. :idontno:

Was just re-reading JDarg's comments re: "sitting on the beach reading a restaurant menu guide" ... would the beach chair rental crews would be willing to help distribute the guides to sun-worshippers?

I have a quick minute and want to interject; the TDC would be able to promote an event that would be within the Autumn Tides program... we just have to be creative. We should set up a meeting with some of the people who are truly gung ho about making something happen collaboratively.

Wow a lot can happen on this board I am excited!!!

Browndog ... Thanks for the offer. I am gung ho, there are so many good ideas floating around here I would love to sit down and get some ideas working.

Anyone else? Where and when?

I think it boils down to the fact that locals just don't have the discretionary income anymore for extras as so many local's livelihoods are tied to the real estate market, directly and indirectly.

I've always said, this run up in the real estate market will create a domino effect, and I think that is exactly what we are seeing right now, for restaurants and those businesses (mine included!) that provide products and services that can be lumped into the "life's little extras" category, not necessities.

Throw in the increase in gas costs (and increased gas costs will have to be passed on to the customer as businesses will have to increase their prices) and insurance costs, and the fact that the holidays are right around the corner and ... poof, no one can afford to eat out much if at all. For the mom and pop restaurants, trying to offer a consistent product becomes really difficult in this climate as corners have to be cut most times (less staff, less turnover in product etc. etc.) and then the customer experience suffers, discouraging repeat visits. It's a vicious cycle and I think, now with all the national brands in the area, we are going to continue to see independent restaurants close - very depressing.

Never underestimate the power of brand, folks. Just where we are at now - there is no turning back.

IJill has given a very good overview of the environment restaurants and other discretionary income places are going to have to consider going forward--it can't be ignored.

Continuing to do "business as usual" and expect it to 'pick up' come snowbird-spring break-summer tourist season would be at one's own peril.

The economy has taken a hammering (exhibit A: Goofer & My stock portfolios over the last few weeks :cool:) and folks who still find it in their budget to go on vacation will be more apt to cut back on food costs either by cooking themselves or seeking out lower-cost alternatives.

Paying $32 for a tuna steak dinner--that doesn't even include a starter salad--will be shunned in favor of a more "upscale" chain restaurant where that $32 not only includes a salad/soup starter, but with enough left over to include a glass of wine or a dessert. The end product at both places are the same--one walks out with a full tummy, but in one case the wallet is a lot lighter leaving the patron to choose what part of their vacation will make up for the additional cost.

The mind set of the local restaurants must be....what "value" am I offering these patrons for the additional money they will be spending? THAT is the important question.

A "Buy Local-Flag Waving-Rallying the Troops" campaign may shame some locals and repeat visitors into forking over their money...but it will not nearly have the same appeal to the majority of infrequent and seasonal visitors who are feeling the economic sting of an oncoming recession.

VALUE ADDED is the key. What value do those "other eating places" provide to their customer? What can we do that they do now and what can't they provide that we can? A strategy must include some sort of advertising with menus and pricing (folks are familiar with the prices they pay at the same restaurant chains in their city), people hate to be surprised to find that they have to pay an additional $6.50 for a mixed salad when they purchase a $32 tuna steak dinner. Most definitely service and good food is a must. Local restaurants may also have to rework their menus to provide more "low cost" choices to attract diners: daily prix fix menus, lunch specials that highlight the restaurant's cuisine, and inexpensive but chichi-sounding pasta or chicken dishes to attract a larger customer base. Of course changes like these will cut into the operating margins that we've been used to over the RE boom times; but the difference between staying in business and shutting down is liquidity--that means keeping the cash flow coming in until times get better.

I don't believe this current "rut" the economy is experiencing will be 'all better' by Spring 2008. IMO it is extremely risky for any restaurateur to hang their hat on that sunny outlook. The competition that positions itself to survive when economic times are tough is going to win in the end.


.

This thread has taken a turn - for the better!!!!:clap:
I am not a critic but I know what I like....:wub:

I agree with JDarg, the old hand written menu guide just does not do it for me either. With all the resources around here we need something that looks good. When I go to a new town I am always picking up whatever I can to see where to go and eat.
Rapunky was right.....I like a zagat type rating. Maybe 1-5 starfish (or someother symbol) to rate the places. Publish a "best of" every year.

Best crab cakes
best gumbo
best pizza
best scallops
best....yall get the picture....:clap:


I dont know how I could help but I will.....

Each business could possibly team up with an area restaurant to do a tasting. I've always entertained the idea of doing an event with Cafe Tango being that they are across the street.

Hey! Paula Deen got her start "Takin' it To the Customer"!

I see ... (insert crystal ball smiley here)
.
.
.
Kat driving a Seafood Dip Wagon up & down the beach
.
.
and...
.
.
oh wait...
.
.
.
JDarg keeps hijacking it! 😀

IJill has given a very good overview of the environment restaurants and other discretionary income places are going to have to consider going forward--it can't be ignored.

Continuing to do "business as usual" and expect it to 'pick up' come snowbird-spring break-summer tourist season would be at one's own peril.

The economy has taken a hammering (exhibit A: Goofer & My stock portfolios over the last few weeks :cool:) and folks who still find it in their budget to go on vacation will be more apt to cut back on food costs either by cooking themselves or seeking out lower-cost alternatives.

Paying $32 for a tuna steak dinner--that doesn't even include a starter salad--will be shunned in favor of a more "upscale" chain restaurant where that $32 not only includes a salad/soup starter, but with enough left over to include a glass of wine or a dessert. The end product at both places are the same--one walks out with a full tummy, but in one case the wallet is a lot lighter leaving the patron to choose what part of their vacation will make up for the additional cost.

The mind set of the local restaurants must be....what "value" am I offering these patrons for the additional money they will be spending? THAT is the important question.

A "Buy Local-Flag Waving-Rallying the Troops" campaign may shame some locals and repeat visitors into forking over their money...but it will not nearly have the same appeal to the majority of infrequent and seasonal visitors who are feeling the economic sting of an oncoming recession.

VALUE ADDED is the key. What value do those "other eating places" provide to their customer? What can we do that they do now and what can't they provide that we can? A strategy must include some sort of advertising with menus and pricing (folks are familiar with the prices they pay at the same restaurant chains in their city), people hate to be surprised to find that they have to pay an additional $6.50 for a mixed salad when they purchase a $32 tuna steak dinner. Most definitely service and good food is a must. Local restaurants may also have to rework their menus to provide more "low cost" choices to attract diners: daily prix fix menus, lunch specials that highlight the restaurant's cuisine, and inexpensive but chichi-sounding pasta or chicken dishes to attract a larger customer base. Of course changes like these will cut into the operating margins that we've been used to over the RE boom times; but the difference between staying in business and shutting down is liquidity--that means keeping the cash flow coming in until times get better.

I don't believe this current "rut" the economy is experiencing will be 'all better' by Spring 2008. IMO it is extremely risky for any restaurateur to hang their hat on that sunny outlook. The competition that positions itself to survive when economic times are tough is going to win in the end.


.

Sage advice and hopefully perceived as the positive contribution that it is.

Sage advice and hopefully perceived as the positive contribution that it is.

I also agree with Shelly and her comment. Many times I have chosen a place to eat b/c they serve salad with the meal and I did not have to spend an extra $5 on it. These are not chains I am talking about either, just restaraunts East of 30-A in PCB.

http://www.loopnet.com/xNet/MainSit...esults&PgCxtCurFLKey=Profile&PgCxtDir=Lateral
If the link works and is accurate on the demographics maybe the number crunchers can get some useful info from it and make something good happen.

Hey! Paula Deen got her start "Takin' it To the Customer"!

I see ... (insert crystal ball smiley here)
.
.
.
Kat driving a Seafood Dip Wagon up & down the beach
.
.
and...
.
.
oh wait...
.
.
.
JDarg keeps hijacking it! 😀

lolabove::floor::funn😀une-AHH I have done this....not with seafood dip but lunches. 12 at a time!:clap::clap::blink:
And if I ever have some seafood dip with me I would gladly stop and give jdarg dip and garlic bread. I love to deliver....the satisfaction of seeing smiles on people's faces is what makes me happy.

Long long time ago I used to deliver my desserts to houses in Seaside and many other spots along 30A. I drove a black jeep wrangler and I would always get caught at the beach in Grayton after my deliveries. I was so happy back then baking all morning and peddling pies all day......those were the days!

I've got to find those pictures of all of us running around Grayton in 1990 like a bunch of free hippies. I would love to make a poster out of all those pictures combined.

QUOTE from Shelly......the difference between staying in business and shutting down is liquidity--that means keeping the cash flow coming in until times get better.

I don't believe this current "rut" the economy is experiencing will be 'all better' by Spring 2008. IMO it is extremely risky for any restaurateur to hang their hat on that sunny outlook. The competition that positions itself to survive when economic times are tough is going to win in the end.

Okay let me get back to all this thinking....Shelly you said it.....as I think we are all becoming more aware that we cannot continue the way we have over the years. Competition is healthy....keeps you on your toes, makes you get OUT OF THE BOX, and serves as a motivator to raise the bar in all aspects of your business. The secret is not to let it take you by surprise....or too late!