The times they are a changin'....

[unclepat]

So, after four and a half years it's time to do something different. I always say that a restaurant has to change every five years or risk going stale and change is exactly what we intend to do.
Over the next 4 weeks ( which will probably turn out to be 6 but you know yourself!) we will be renovating the restaurant, reducing the numbers and taking the food, service and wine list up a level. We will be making the room a bit softer and more intimate and have been advised by an acoustics expert to help us along.
In addition, we have recruited a new head chef and have replaced some other staff with more experienced personnel. We will be doing intensive training with all of those remaining to upskill them to the level we want. We're seriously excited about the direction the food is going to take and I'm personally buzzing about the new wine list I'm in the process of putting together.
The key element in the new project will be that despite the proposed improvements in every area of the business, we plan to keep our pricing at or about the same level and retain the accessability and relaxed nature of the service.
I would love to hear people's opinions and feedback beacuse although the project is exciting for everyone and gives a shot in the arm to the whole crew, it's hard not to be a bit nervous in the present climate.
I will keep ye all updated with progress. I will also be posting updates on Twitter if anyone fancies following @AlexisDublin.

[Melendez]

It sounds a bit of an ask to reduce quantity, increase quality and keep prices the same. No doubt you'll pull it off. You seem to have an uncanny knack of doing the right thing at the right time, all the time.

Given your dining out habits, I had sort of been expecting you to go upmarket at some stage. Although I was expecting "very" upmarket, in a separate venture altogether from Alexis. Best of luck, I'm sure it will go well.

[Old Tart]

Four and a half years already? Wow, the years have flown by. I admire your drive to try something new, regardless of the current climate and although I love what you have already achieved, I'm looking forward to trying out the new Alexis.

[unclepat]

Thanks for the encouragement guys, it really means a lot. I guess we were doing something different and original when we set out but as always happens when a formula becomes successful, it gets replicated. I know that I don't eat out half as much as I used to and not just because of economic factors. I'm just bored with what's on offer in a lot of the restaurants around and I'd love something new and innovative to try.
Just as we modeled the original idea on the type of place we'd like eat in ourselves, the new model will somewhere accessable but serving food and wine that's a cut above the norm in comfortable surroundings. Food will be very much ingredients driven and we've sourced some cracking stuff already. Can't wait to get the new show on the road

[YumYum]

That's fantastic and brave. All the very best with the plans. Do you plan to rebrand to communicate the change to the regulars, or just let them turn up and be pleasantly surprised?

[unclepat]

Thanks Saignant, that's a very good point. We will certainly take that on board.

We will be doing some pre publicity and then a soft relaunch where will have discounted prices for the first couple of weeks until we're motoring. We thought about a complete rebranding but we're going to try retain the best bits of our brand and change the elements that need to be changed.

We've a relaunch plan worked out and it hinges upon the delivery date for the new chairs which expect to have confirmed next week.

What could possibly go wrong?!

[petite gourmand]

Very best of luck Unclepat - tho I know you won't need it at all! Was it really four and a half years ??!! It wasn't that long ago when I heard the story : how you guys got the keys just before X'mas and the family all helped to get the whole place done up within weeks for the opening....

Looking forward to another trip on the 46a to Alexis!

[unclepat]

I know PG, it's hard to believe it's that long. They don't know it yet, but there's more painting and DIY in the post for the family

[punto]

Interesting Unclepat.....

I have heard many a time that a Restaurant should reinvent itself after 5 years too but I have also heard more times that you should never change a winning formula. It's a risky change in my opinion, as you have spent almost 5 years building up a serious fantastic name for yourself. I have no doubt that your food and service will stay top quality, but if the Elephant & Castle was to remove it's wings after so many years because they wanted to change things around, I fear they would lose half their customers over night.

I look at a restaurant completely different to most. I would view it as a business first and a customer pleaser second. In this circumstance, if I was you, I would be looking at my bottom line. If this dictates that you need to change as there is no money left at the end of the day, then yes, change is what you need. But if you are making money, then dont confuse the restaurant going stale for you going stale!

My opinions are just a different way to looking at things and I would hate to write something just because it is what you wanted to hear. Ultimately it is you and your teams decision, but remember, making money is far more important then having people rave about your food after you have gone bust!

Remember, listen to everyones opinion, but only ever act on one of them!

[markh]

Best of luck with the changes UP, and congratulations for having the courage to do it ! I'm pleased to hear that the room will change, my mother won't go back as she says she "can't hear herself think" !

M

PS Don't forget to let your friends know when the "discounted prices" will be available !

[unclepat]

Punto - I was interested to read what your viewpoint would be and I think your comments are what I expected. You and I think very similarly about the business. The problem when you have a successful formula is that it gets replicated and and the market becomes saturated. There will five new openings before the end of Sept within a two mile radius of us on top of twleve since we opened. There is very little to differentiate any of those restaurants and some are getting away with it big time. It's time for us to deliver something different...serious food, wine and service in very comfortable surroundings at less cost that you'd pay for run of the mill stuff locally.

Mark, your mother is not alone in saying the room is noisy when full. The new room will still have an atmosphere but we're having certain elements modified to soften up the acoustics.
Don't worry by the way, the FnC crew will be the first to know when we're running the soft opening!

Thanks again for the taking the time to give me your feedback. As always, it've valued and appreciated.

[Zibibbo]

Best of luck UP.

I would be very interested to hear of the solution to your acoustics problem as my place suffers a similar problem. I believe that it is caused by the type of insulated pasterboard that is now in general use. It reflects rather than absorbs noise.
Are you using acoustic panels or soft furnishings to alleviate the problem?

I had planned to spin out to DL to dine at yours again soon. Will you be closed for long during refurbishment?

We've a relaunch plan worked out and it hinges upon the delivery date for the new chairs which expect to have confirmed next week.

What could possibly go wrong?!

That sounds like the plot of a docudrama starring a certain celebrity Maitre D' and a tall head chef. Have you called TV3 yet? A bit of high drama starring 2 brothers reinventing their successful restaurant, shots of family painting the restaurant, a bit of product placement and hey presto... you've got a succesful TV show and a packed pre-promoted restaurant ;-)

[punto]

It makes sense so Unclepat. I have seen it many a time with people just jumping on the band wagon and copying what you do. Its frustrating, but more and more I have realised that its just life too.

There is no doubt that people dine less often but have now become a lot more vigilant as to where they eat. They want to make sure when they go out that they dont need to worry if the experience will be ok or not. Have you gotten some feedback from your customers yet?

I hope it goes well for you as you well deserve it

[unclepat]

Thanks Zibbibo. The acoustics measures are a mixture of new chairs, soft furnishings, screens, light fittings, tapesties & an adhesive substance for the underside of the table tops which absorbs noise as it bounces off the floor. All that plus 40 or so less covers should make the room a more intimate but keep a nice buzzy atmosphere.
I'm not sure we'd be high profile enough for da telly but it they came knocking we'd pimp ourselves in a heartbeat!!

Punto-there will always be competition and people will inevitably try the latest place. The trick in our business is to keep those people coming back. I think you hit the nail on the head about people being choosier and demanding a good overall experience when they go out. We're aiming to deliver a very high quality experience without the prices that usually go with it.
I always view restaurants as a customer first and foremost because that's what I am when I'm not working. From my point of view I'm bored with the same old stuff appearing on most menus these days and the re-hashed tired old formulae ( anyone for the latest attempt at tapas??). I'm hoping we can create the type of restaurant that would really excite us as diners and make us want to keep going back. Sounds easy doesn't it?

[unclepat]

Got word today that the chairs should arrive on Sept 12th so we're lloking to have everything done and ready to go for Wednesday 14th Sept.

[chefsmith]

We've a relaunch plan worked out and it hinges upon the delivery date for the new chairs which expect to have confirmed next week.

What could possibly go wrong?!

That sounds like the plot of a docudrama starring a certain celebrity Maitre D' and a tall head chef. Have you called TV3 yet? A bit of high drama starring 2 brothers reinventing their successful restaurant, shots of family painting the restaurant, a bit of product placement and hey presto... you've got a succesful TV show and a packed pre-promoted restaurant ;-)

Was thinking the very same thing about the Chairs

Best of luck to you guys, being in a position to take it to the next level and having the desire to do so deserves a tip of the hat.

[bigjoe]

Four and a half years already? Wow, the years have flown by. I admire your drive to try something new, regardless of the current climate and although I love what you have already achieved, I'm looking forward to trying out the new Alexis.

ditto, cannot believe it is 4 1/2 years. Hope the transition goes really smoothly and cannot wait to get up to kick the tyres.

[petitechef]

I can't believe it's 4 1/2 years either! Best of luck with everything UP!

[meatmonger]

Jezz, spammers are everywhere here... anyway....

Unclepat, loving your energy right now. Lets face it, everyone is copying everyone at the minute in a race to be "value/casual driven" (vasual??) makes it hard to be different. Very few deliver that consistent high quality & value for which there will always be a market.
Why so many restaurants around you are opening at the minute is bewildering! Can't wait to see your resulting restaurant & menu, will be straight own to see!
Other problem is its 4 years since we did our work, so better get my own skates on...
Good Luck.

[Kingdom]

Doesn't time fly?!?!?....well done, unclepat, and best of luck with the changes....have had two excellent meals in Alexis and looking forward to more...maybe the weekend of the All Ireland football final when us boggers hit the Big Smoke!