MINIMMEMI ■ ff- 2 +litlay ► Mitier 30y A984 HE DETRI@EL MAIER NEWS A Great Detroit Tradition lioNEIF TREE AT TALLY HALL 31005 ORCHARD LAKE RD. at 14 Mlle • Farmington Hi lls BEST OF EVERYTHING ORCHARD GREEK FOOD • SOUVLAKI • SPINACH PIE • GREEK SALAD • BAKLAVA • RICE PUDDING CARRY-OUT & CATERING BY MYSTERY MUNCHER Guest Columnist 855-4866, BENJI'S Known Nationally For Serving Prize 4H Blue Ribbon Steaks, Sea Foods And Fine Liqueurs NOW AVAILABLE FOR • SHOWERS • ANNIVERSARIES • BIRTHDAYS • MEETINGS • PARTIES • ETC. Open Daily 11:30 a.m. Sunday Noon to 1 a.m. CARL'S CHOP HOUSE 7 DAYS A WEEK 9 am. to 5 p.m. CALL BENJI AT BENJI'S 682-7730 FISH & SEAFOOD 2650 ORCHARD LAKE Oakland County's Largest Selection of Fresh Fish & Seafood 833-0700 3020 GRAND RIVER MICHIGAN'S FIRST TAKE-OUT/DELIVERY MEXICAN - RESTAURANT I FREE SMALL COKE With Purchase of a Tostado, Burrito or Enchilada I 10 MILE AT LAHSER FREE DELIVERY WITHIN AREA 357-3450 RATED #1 BY CHANNEL 7'S "GOOD AFTERNOON DETROIT" - I 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 , )1 ))111111111111.0101111111111111111111.11111111.111111111111111111111111111111 g(