Down Under Diary

The daily diary of a wandering restaurateur Down Under
October 29 - Brisbane

ChaChaChar was an interesting experience. The wine list was modest but offered some very interesting wines. (We opted for more of the Saddler's Creek Bluegrass Cabernet that Max introduced us to last night.) Even my generally non wine-drinking bride finished a full glass of this beauty. Perhaps we will have to get a few bottles to bring home.

Some other interesting ideas from ChaChaChar:

They served the bread with a side pitcher of hot au jus for dipping. Given that their menu was heavily slanted toward beef, it certainly fits but this might not be a bad idea in other venues as well. It could be a lighter alternative to butter (and something different for guests to talk about.)

Wines by the glass were poured at the table into crested, over-sized wine glasses, a definite upgrade to the wine service.

Many of the entrees were available in both half and full size portions. If you are not already doing this, it is worth considering.

The coffee came with two small squares of carrot cake on the side. This little unexpected touch of sweetness was a nice touch at the end of the meal. The last time we were in Australia we typically got some chocolates with the coffee. How could you use an idea like this to set yourself apart from your competitors?

They offered a wide range of dessert wines. I think there is some real potential here for an after-dinner sale to people who do not want the heaviness of a typical dessert but would still like something special (and sweet) after the meal. The Doctor's crystal ball sees an increasing role for ports, sherries and more unusual dessert wines.

ChaChaChar restaurant, Brisbane Margene at ChaChaChar

On the other hand, the staff did not seem to grasp the concept of stations. We had five or six different people do something for us at the table including at least two occasions where duplicate requests were being processed. (For example, we asked one waiter for a second glass of wine. He left to get it and a second server asked if we wanted another glass of wine. If we say no, will that cancel the first order? If we say yes, will we get two glasses? You can appreciate the dilemma.) Since tips are not a big part of the staff's compensation, it might not have made any financial difference to the service crew, but it kept us from being able to connect with, and rely on, a particular member of the staff to take care of us and we felt less served. In a tipped situation, that would easily have reduced the amount I would leave as a tip.

Just another reminder that, ultimately, this is a one-on-one business and as operators we should do everything we can to enhance the quality of that interaction between the staff and the guest.

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