Is Valentine's Day a big deal for your kitchen??

Discussion in 'Professional Chefs' started by laprise, Jan 28, 2006.

  1. laprise

    laprise

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    I have yet to book Valentine's Day:eek:

    Last year it booked up right away...

    So far in February, I have booked 6 dinners parties and 6 speaking engagement, BUT NO ONE for the love day:crazy:

    Is Valentine's Day a big deal for your respective kitchen?
     
  2. andrew563

    andrew563

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    I have always had busy nights on valentines, lots and lots of deuces. its always been the first busy day of the year. Thats been my experiences..
     
  3. robinchev

    robinchev

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    Really?
    Bigger than mother's Day?
    Wow.
     
  4. markv

    markv

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    I'm not sure which side to speak to in this very good line of inquiry.

    I have been on both sides, both working on and enjoying Valentines's day.

    I hope I don't piss off my fellow chefs and restauranteurs but to be honest, I have always felt that Valentines is an opportunity for restaurants to jack up prices and cash in.

    Nevertheless, I offered my wife her choice of going out anywhere she wanted or me making her a romantic dinner at home. She opted for the latter.

    Mark
     
  5. laprise

    laprise

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    Why not enjoy it for once:):)

    Last year since I had to work on Valentine's Day, I had to make up for it at home:) So, I gave my wife a piece of lingery everyday from Feb 1 to 14, she was happy! and she thank me for the rest of the year:):)
     
  6. panini

    panini

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    Very busy couple of days!
    We go home. lite a fire, open a bottle of wine:beer:, send the kid out somewhere, We then slip into something warm, cozy, soft:cool: sheer. We chat:talk: , we laugh:lol: My wife of 20yrs and I make our way to the bed and, and,


    count our holiday receipts:D
     
  7. chef from va

    chef from va

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    in my experience valentines day means as previously mentioned deuces, deuces, deuces, oh and more deuces. being in a suburb of DC we have alot of commuters and since the 14th is on a tuesday this year the saturday before and the saturday after will be slammed rather than the big day itself. wich also means my girlfreind will be happy because MIGHT be able to get the day off :D!!!! bottle of icewine some hawiian vintage chocolate a few candles and..... well you can do the math! but i will definately be wearin one of these :D the next day!
     
  8. andrew563

    andrew563

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    I think you misunderstood me, valentines day has always been the "First" busy day of the year.
     
  9. fairfieldchef

    fairfieldchef

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    It's not a BIG holiday for us but I can tell you the three things we will sale the most of that week - sweets, steaks and wine.
     
  10. kuan

    kuan Moderator Staff Member

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    Valentine's day has always been an outlet for really cheesy looking heart shaped desserts. :)

    We've always packed VD. Biggest I've ever done was close to 300 covers.
     
  11. laprise

    laprise

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    Wow, Steak, that's interesting... do you cut them in heart shape? just kidding:):)
     
  12. pete

    pete Moderator Staff Member

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    Don't worry Mark, I don't think you pissed anybody off, but you are right, many restaurants do jack up prices or, at the very least, offer a VD menu option that is pricier. And why not? All other markets work on a supply and demand basis. Why shouldn't the restaurant business do the same? It only makes good business sense. Ever try buying roses around VD? Thoughout most of the year you could buy 3-5 dozen roses for what it costs you around VD. I am not talking about soaking the guests by doubling or tripling your prices, but I think it would almost be irresponsible, from a business standpoint, not to, at least, offer a higher end menu that could bring in additional revenue, or maybe run a limited menu with prices bumped up a little bit. Again, it's all about supply and demand.
     
  13. andrew563

    andrew563

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    And my god, the demand is there.:cool:
     
  14. danbrown

    danbrown

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  15. plongeur

    plongeur

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    Dunno what the menu is yet, but we open on the 14th Feb after closing for a month to do ~100 covers. Prep starts on the 13th, it's one of our biggest days of the year.
    Deal this year is €220 for two all inclusive - including a room in the hotel for the night.
     
  16. ma facon

    ma facon

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    Take a 24 oz, ribeye and butterfly it so it looks like a heart ( Steak for 2 ) The smaller the eye of rib the better it turns out.:chef:
     
  17. panini

    panini

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    Some of my restaurant customers will usually do a seperate all inclusive menu.
    I think the day, the holiday falls on makes a difference. Mon.Tues,Wed. May not be the busiest, so when it fall on these days, it usually means an increase in revenue. If it falls on a night where business is usually full, Fri.Sat. it really does not translate into increased revenue, so some of the chefs will hike it up a little to cover the cost of extra items.
    This year I will do well for the chefs are ordering special upscale desserts. When it falls on a Sat. the will just bump up what they already have. Charge a little more and maybe give a rose.
    Just some thoughts.
     
  18. pastrytracy

    pastrytracy

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    We are almost full for Vday already!..we are a French restaurant, so naturally, we are going to be so busy...I know for desserts we will be doing chocolate creme brulee, the strawberry and champagne terrine from the French Laundry cookbook...except we are doing it in individual glasses for speed and presentation's sake, a take on strawberry shortcake, but with macerated mixed berries(any ideas for a flavored whipped cream for this?)..and this concoction the owner made up of strawberry syrup, meringue and white choco mousse...trying my darndest to make that as good as I can...wafer cookie or tuile with that maybe?..anyway, should be fun b/c I am making as much as I can ahead of time as I make the salad course too...mixed greens with a champagne-truffle vinegarette topped with a warm goat cheese medallion
     
  19. mikeb

    mikeb

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    Valentine's day is huge. We are nearly booked full already. Last year we did 150+ covers (not bad for a fine dining restaurant with only 50 seats). We're running a prix fixe menu - 3 apps, 3 mains and 2 dessert choices. No regular menu, only the prix fixe (it is more expensive, but we're also using many more expensive ingredients than normal - actually it's a pretty good deal).
     
  20. higjse

    higjse

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    well we are actually closed on valentines day... it is a tuesday and we are closed monday and tuesday until late march... however saturday night, the weekend before, we are booked solid... and offering three different menus... it should be fun... in the past when I worked in actual restaurants... it was always very busy numbers wise.... but it was always just a large series of 2 tops.... which is undoubtebly rather easy...