THE DETROIT JEWISH NEWS
28 Friday, July 9, 1976
The Best of Everything
e
M E G 's
By Danny Raskin
FAMILY DINING
By HUGH GEDRICH
Guest Columnist
AMERICAN & GREEK CUISINE
SHISH KABOB & GREEK SALAD OUR SPECIALTIES
• Breakfast Served Anytime •
Open 7 a.m. to 10 p.m. Mon.-Thurs.; Fri. & Sat. 'til 12 Mid.
28990 ORCHARD LAKE RD.
851-1310
Between 12 & 13 Mile Roads
Detroit & Suburbs Most
Elegant Restaurant
a a
115 E. Long Lake Rd. at Livernois Res.: 879-6810
COMPLETE DINNER SPECIALS—MON. THRU THURS.
* PRIME 12 OZ. NEW YORK STRIP STEAK
$4.95
* PRIME TENDERLOIN TIPS Ala Burgundy,
$4.50
Over Bavarian Noodles
$4.75
* BAR-B-0 RIBS (The Original Squire's Table Recipe)
* SEAFOOD ALA GOURMET (Broiled Danish Lobster, Steamed
•
Alaskan King Crab Legs, California Dungeness Crab,
Jumbo Shrimps, Clams Casino, Oysters Rockefeller)
$7.95
THE ABOVE DINNERS INCLUDE: A REWARDING TRIP TO OUR BOUNTIFUL SALAD
BAR • SOUP OR JUICE • LARGE ASSORTMENT OF FRESH BREADS AND BAGELS •
COFFEE. TEA OR MILK
Private Banquet
No Coupons Accepted F or
• • •
Facilities Available
These Specials
rr
1 INTRODUCING
1
" I OUR NEW
,SALAD BAR
SERVED AT NO EXTRA CHARGE
ALSO INCLUDED WITH THESE FAMOUS
DAILY SPECIALS
MONDAYS—FROM OPEN TO CLOSE
SENIOR CITIZEN'S DAY
CHOPPED STEAK
.
$ 1 a y+
I• L Y
Hot Baked Potato,
Beverage
Texas Toast
I ►
TUESDAYS—FROM 4 p.m.
CHOPPED
STEAK
RIB EYE
__STEAK
Hot Baked
Potato
Texas Toast
'1.69 potato
Hot Baked
$1.59'
Texas Toast
THURSDAYS—ALL DAY
VEAL CUTLET.
$139
Hot Baked Potato,
Texas Toast
k A LAY
2 S IRLDOYIs 'IDEA K S
TWO COMPLETE DINNERS
Hot Baked Potatoes,
Texas Toast
s 4 2 9
9
FOR TWO
FREE REFILLS ON POP,
COFFEE OR TEA
ALL YOU WANT
THIS LOCATION ONLY
BONANZA
15640 W. 1 1 Mile Rd.
5 5 7-32 3 7 CORNER OF GREENFIELD
0
A RESTAURANT con-
sultant's pet peeves!!
They refill coffee cups
endlessly but charge for a
refill on iced tea which costs
them less to buy . . . Man-
agers who fail to replace
light bulbs promptly, par-
ticularly in exit signs (a
safety hazard and a ticketa-
ble offense) . . . Dirty park-
ing lots and entranceways
— first impressions are so
important . . . Dirty res-
taurants in general — the
average restaurant employe
spends 65 percent of his
time walking, watching or
waiting so it costs no more
to keep a clean restaurant
. . . Marked over, soiled,
shabby menus — the mark
of an upprofessional opera-
tor . . . Turkey sandwiches
and dinners made out of
turkey roll . . . Prices in
Chinese restaurants.
We . understand the in-
creased costs, but they have
overdone it and may suffer
in the long run . . . People
who take two precious park-
ing spaces by parking on an
angle . . . Customers who
insist on sitting where they
want and then complaining
when service is poor . . .
Hosts and hostesses who
don't use good judgment in
seating people at non-rush
times . . . Hosting is a
tough job! We know!
DON'T MISS the new
Olga's in Fairlane or the re-
cently remodeled original
location in the Birmingham
Continental Market . . .
Mike Jordan is doing a fine
job developing, this new
chain which will soon rank
with the major fast feeders.
Mike was with us for two
years and we're really proud
of his success. Speaking of
being proud of ex-employ-
es, Leo Kinor, manager of
the Bijou, broke in as a bus-
boy with me at my Livonia
Penthouse about 10 years
ago. Leo is knowledgeable
and personable.
HAD AN INTEREST-
ING conversation with Ed
O'Rourke of the Oakland
County Health Department
the other day. Historically,
the Health Department has
been viewed by most restau-
rant operators as THE
ENEMY. This just isn't the
case at all. Sure, they have
their problems just like the
rest of us do. Their men get
their best training in the
field and as we all do, some-
times they err. Ed said that
he looks at his department
as having a dual function,
first to protect the public
health and second to assist
the operator in doing a good
job and making money. He
deplores failure almost as
Much as the guy who went
under. He also reminded me
that some departments, out-
side Michigan, publish the
names of restaurants that
don't "measure up". God
save us from that arbitrary
fate!
THE RECENT RASH of
liquor liability cases (known
as the Dram Shop-Act) and
monumental jury awards
has many bar operators and
-their insurance companys in
an uproar. It may soon get
to the point where either the
law has to be changed or the
insurance companies will
refuse to write the coverage.
WHAT ABOUT the idea
of licensing restaurant per-
sonnel such as bartenders,
maitre d's, chefs, cooks and
so on? Think about it for a
minute. See any advan-
tages?
IN ILLINOIS, the man-
ager of the restaurant must
liv.e in the city,- town or vil-
lage. that the restaurant is
in. How do some owners and
chains get around this?
They designate one of the
employes (waitress, cook,
busboy, etc.) as the manager
and register him or her as
such.
DID YOU KNOW that
Michigan is number two in
the nation in the growing of
mushrooms, trailing only
Pennsylvania? Must be all
those abandoned coal mines.
Also, that a mushroom dou-
bles in size every 24 hours
after it breaks through the
ground?
IN LATE '66, Burger
King tested a new sandwich
in their Miami market and
named it "Jumbo" in keep-
ing with their "Whopper"
image. Only the very heavily
Cuban population gave the J
the Spanish pronounciation
and it came out "Yumbo". In
the best tradition of "if you
can't beat 'em, join 'em, the
sandwich now appears on
menus throughout the
world as the Yumbo.
A RED BARN supervisor
walked into a slow Red Barn
one afternoon in the Chi-
cago area and was standing
near the front counter with
the counter girl when a cus-
tomer approached. He
leaned over to the girl and
whispered, "Take good care
of him. He's a friend of
mine." You should have seen
the change in the girl. Her
pace quickened, she became
friendlier, much more effi-
cient and really
'really served the
customer well. After the
customer left, the supervi-
sor walked over to her and
said, "I wish you'd do that to
all the customers. They're
all friends of mine."
HOW DOES A restau-
rant supplier who has the
lion's share of the market
increase its business? If its
the Miesel Co., it advertises
directly to the restaurant
industry's customers en-
couraging them to "Enjoy
Life — Eat Out Tonight" on
its traveling billboards
(sometimes known as
trucks.)
WHAT'S IN A NAME?
What does McDonald's have
to do with hamburgers? For
that matter, what does Ford
have to do with automo-
biles? Too many restaura-
teurs get hung up on select-
ing a name for their estab-
lishment that will tell the
customer everything there
is to know about the place.
They should worry more
about their menu, their
pricing, the training of the
employees and a myriad of
(Continued on Page 29)
Did you know that the finest restaurant
in the city is only 15 minutes
from where you're hungry.
W.e have Champignons Imperial, Duck Au Grand Marnier, Sweet
Breads Madeira, Stuffed Rainbow Trout, as well as entrees of the
hearty American fare, generous and juicy steaks. Together with a
unique assortment of fine wines, complimented by our carefully
blended mushroom appetizers — it's a meal to entice any and all
. . . and only 15 minutes from where you're hungry.
10 Mile, at Southfield Rood — 559-4230
1403 S. COMMERCE near the intersection
Reservations Suggested
at Maple 15 & Pontiac Trail'
624-6660
COMPLETE DINNER SPECIALS
MONDAY THRU THURSDAY EVENINGS
Prime 12 Oz.
$495
NEW YORK STRIP
SIRLOIN STEAK
—Or—
FRESH LAKE PICKEREL
CRACKERS
_ DISCO
ABOVE DINNERS INCLUDE
• AN EXCITING TRIP TO OUR BEAUTIFUL SALAD BAR
• CHOICE OF SOUP OR JUICE
• HUGE VARIETY OF FRESH BREADS & BAGELS
• COFFEE, TEA OR MILK
Now Open Downstairs
No Coupons Accepted For These Specials
EARLY BIRD SPECIALS
SERVED MON. THRU THURS. TIL 9 p.m.
• SPECIAL STRIP STEAK
WITH AMERICAN FRIES
• CORNED BEEF & CABBAGE
WITH BOILED POTATO
• DEEP FRIED FLOUNDER
WITH FRENCH FRIES
• VEAL PARMESAN
WITH WHIPPED POTATOES
ALL ABOVE INCLUDE RELISHES,
TOSSED SALAD, SHERBET OR CHOCOLATE
SUNDAE, COFFEE OR TEA
THE,
FARM HOUSE
1/2 MILE EAST OF 1 - 75
ON 9 MILE RD.
Hazel Park
541-2132
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THE MOTOR CIT1
*
*
AREA'S FINEST
*
ITALIAN RESTAURANT *
AND
*
ENTERTAINMENT SPOT *
A
Featuring
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"FANCY MUSIC"*
*
* TUES. THRU SAT.
9:
4( *
DANCING 8:30 p.m. to 1:30 a.m.*
and
*
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*
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*
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*
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*
*
*
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BILLY ROSE
OSE QUARTEt *-
* 8:30
p.m. to 1:30 a.m.
AYS ONLY
*SUND
*
*
*
Enjoy A Wide Varied Menu To
Please The Most Discriminating Palate
SUNDAY FAMILY DINNER'
MON., 11 a.m. to 11 p.m.
TUES. THRU SAT., 11 a.m. to 2 a.m.
SUNDAYS, 2 p.m. to 10 p.m.
*
22302 MICHIGAN AVE.
4(
Across From Jacobson's W. Dearborn
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561-1655
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