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November 30, 1984 - Image 64

Resource type:
Text
Publication:
The Detroit Jewish News, 1984-11-30

Disclaimer: Computer generated plain text may have errors. Read more about this.

MINIMMEMI ■ ff-

2 +litlay ► Mitier 30y A984

HE DETRI@EL MAIER NEWS

A Great Detroit
Tradition

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AT TALLY HALL
31005 ORCHARD LAKE RD. at 14 Mlle • Farmington Hi lls

BEST OF EVERYTHING

ORCHARD

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• SOUVLAKI • SPINACH PIE • GREEK SALAD • BAKLAVA • RICE PUDDING

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BY MYSTERY MUNCHER
Guest Columnist

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And Fine Liqueurs

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7 DAYS A WEEK 9 am. to 5 p.m.

CALL BENJI AT

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FISH & SEAFOOD
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833-0700
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RATED #1 BY CHANNEL 7'S
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Expires 12-14-84

war baby boom have entered their
With more than 25 years of ex-
30s and there's a definite trend of
perience developing and improv-
population to the suburbs. A more
ing food service facilities, and a
rapid pace in formation of families
reputation in the industry as a
and households is anticipated.
"can-do" innovator, Dewey Dyer
About two-thirds of the discretio-
is well qualified to write a book
nary spending power will be in the
about restaurants.
age bracket from 35-65.
Dyers book, So You Want To
The customer with spending
Start A Restaurant, gives an in-
power will tend to be a white-
sider's view of today's volatile res-
collar professional or technical
taurant market, future trends
worker who lives in the suburbs.
and profiles of who eats out,
The fortunes of the average fam-
where, why and what.
ily will improve so much that
The restaurant game is no piece
they'll be spending more dollars
of cake. Ask the guy who owns
on luxuries such as eating out.
one. Some operations are winners
and other complete duds. That's
The most obvious reason people
because the business covers such
eat out is because they're em-
a wide spectrum of factors.
ployed in a location which makes
At the top of the ladder is the
lunching at hothe impractical.
gourmet dining spot. According to
Other reasons are "convenience
Dyer, the true gourmet restau-
decisions," the need to eat while
rant is seldom found in this coun-
traveling and situations when
try. Such establishments, Dyer
women don't want to bother cook-
says, emphasize exquisitely pre-
ing.
pared, sophisticated menu items
Some husbands who say they'd
usually requiring highly skilled
rather eat eggs at home than get
chefs who have literally spent a
dressed and go hunting for a res-
lifetime in apprenticeship and
taurant are likely to be in for a
high cholesterol egg diet from the
training.
Often these culinary artists are
little woman.
trained in Europe, some starting
As customers move up the eco-
at the age of 12 and 13 and spend-
nomic ladder, the hamburger they
ing another dozen or more years
used to pay very little for in a
getting to be real pros.
fast-food chain is now served to
So the next time you're dining
them in a pleasant atmosphere
at an expensive "gourmet" dining
but at a premium price.
room catering to an exclusive
The diners are paying for serv-
clientele, ask the manager where
ice on china in a sit-down restau-
the chef was born and where he
rant. For some, the "convenience
got his smarts. That's real class.
decision" leads to a meal in a
Most restaurants are in the per-
moderately-priced eating spot
sonality or character category re-
where you pay more but get a bet-
lated to the atmosphere of the
ter selection and more elaborate
place, often referred to as the am-
presentation.
bience. This category includes the
"The night out" is another rea-
so-called "fine restaurant" featur-
son patrons go to restaurants.
Family customers looking for a bit
ing the "French service" that
creates the ambience. Owners
more in the way of comfort, at-
proudly refer to "fine restaurants"
mosphere and/or entertainment
as "gourmet restaurants," but
spend an average of $5 to $8 per
they really aren't, Dyer says.
person.
Other types of personality or
In the upper incomr range, the
character restaurants have rustic
"night out" will move into the fine
restaurant or what diners and
or wood paneled and leather inter-
iors with carpeted floors built
owners refer to as the "gourmet"
around Western, English Pub,
spot. Seventy percent of selections
Early American or similar
made by these customers are for
themes. Another group is the
beef items, including steak, roast
novelty restaurant with special
beef and chopped sirloin.
appeal built around a unique
However, it appears that in to-
day's weight conscious society,
scheme.
Commercial restaurants, in-
seafood is more and more becom-
stead of emphasizing exquisite
ing the choice of diners out. That
food, personality, character or
plus the fact that you don't usu-
atmosphere, primarily emphasize
ally eat lobster, shrimp or froglegs
modest prices and consistency.
at home, so these dishes are a
Such eateries are generally good,
treat.
clean places with "meat and
An effective restaurant menu
should have a good selection of
potatoes" food.
Fast food restaurants are "fil-
beef at varying prices, fowl such
ling stations" which specialize in
as Long Island duckling, Rock
a very limited menu at inexpen-
Cornish game hen and various
sive prices. They're in convenient
chicken dishes. Fish items may
locations, providing a fast in and
include French fried shrimp,
shrimp De Jonge, poached sal-
out.
mon, swordfish steak and various
The next step after deciding the
types of filets. Throw in veal par- .
type of operation you have in
migiana and spaghetti and meat
mind, if you want to go into the
sauce for the kiddies and you have
highly competitive restaurant
a basic menu.
business, is to figure out where to
Appetizers should include two
find your customers.
kinds of soup, one light and one
Generally speaking, we're in a
heavy, a chef's salad with ingre-
time of impressive growth and
dients which vary from night to
significant change. Looking
night, unique bread items such as
ahead, we may expect personal
a dark rye, muffins or hot baking
income to increase by about 50
powder biscuits and original des-
percent and individual spending
serts.
power by about 40 percent as we
In choosing wines, customers
reach the end of the decade.
generally find that a house wine is
Children born during the post

,

(Our

One of Metropolitan Detroit's Most Beautiful
and Exciting Restaurant-Lounges

available for your
favorite Occasion every Sunday (all day)
and Saturday from 12 to 5 p.m.

• Bar Mitzvah
• Shower
• Birthday

• Bat Mitzvah
• Banquet
• Sweet 16

• Wedding
• Anniversary
• Reunion

Tuj aux fakeed Patti Top, ft we'd cart
la gem kate ah eiltice.

call your host
PAT ARCHER: 358-3355

28875 Franklin Rd. at Northwestern & 12 Mile
Southfield, MI

,
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