I remember several years ago my wife and I thumbing through the Yellow Pages trying to figure out where to go for dinner and we were left uninspired. Sure there was Windows, Tapawingo, LaBecasse and others in the fine dining category, but on our middle class incomes those were special occasion places, not everyday dining choices. It just seemed that we had tired of the limited casual dining choices in the region.
Times are a changing here in Northern Michigan. Despite the doom and gloom reports in the media of a challenged economy, the foreclosure crises, gas closing in on four dollars a gallon and the tourism industry also struggling, several entrepreneurs in Northern Michigan have or will soon be opening new dining establishments.
After some research I was able to determine that since our RestauranTour issue last year, 71 new eateries have opened or will be opening by this June. Another 12 restaurants have given themselves a makeover.
So in this challenged economy why are so many venturing into such a risky business (three out five restaurants fail)? I surveyed several of the proprietors of these new start ups about why they were opening a new restaurant, especially now. There was almost a collective answer:
Inspiration.
Most that I spoke to felt inspired by what they see as the fast-growing foodie community here in Northern Michigan. They cited the wineries, the growing popularity of farmers’ markets, the Epicurean Classic and the growing number of “foodie events,” as well as all the new food producers and organic farmers in the region.
I have two professional passions in life: food & drink and writing. So naturally I have colleagues in both of these areas. Most of them want to open their own restaurant or write the great American novel. In fact, I know a lot of people who have no writing or restaurant experience who want to write a book or open a restaurant.
There is this romantic notion to both. Most people who want to open a restaurant and have never worked in the food business, are attracted by the romantic aspects of the business (movies are famous for glamorizing restaurant life).
At the end of the day the restaurant business isn’t very romantic. First time restaurateurs learn that lesson quickly as they work 18-hour days, seven days a week. Having worked in various capacities of the food service business over the past 25 years of my life (from dish washing to management to consulting) I know this first-hand.
A PASSION
This is a business that is less about romance and more about passion. If you were to analyze the successful restaurants in Northern Michigan you will find passionate owners, chefs and servers are at the root of their success. One of my favorite places is Hermann’s in Cadillac. You feel the passion there from the servers to Chef Hermann himself. Every time I have dined there Chef has visited all the tables and inquires about the food, the service and asks if there is anything he can do better. That is passion.
In my survey of these new eateries I sense this passion. I also came away with something equally important to the overall future of our foodie scene in Northern Michigan: “A spirit of cooperation.”
Not once did the 20-plus chefs or proprietors ever refer to anyone else as their competitors. Instead I heard words like “colleagues,” “my friends down the street.” Martha Ryan who is opening a brand new place this June in Suttons Bay told me she is “grateful” that long time restaurateur Barry Boone is opening up a place right across the street from her. “The more the merrier because this creates a culinary destination here in Suttons Bay.”
That brings me to a few suggestions. Seldom do I write criticisms. The last time I did was a couple of years ago when I criticized the overall service in Northern Michigan. I gave the service industry a C- grade. That touched a nerve with many who wrote letters disputing my grade (though several agreed). Two radio shows had discussions on this subject and invited me on to talk about my article. Both shows surveyed their listeners and guess what? Both programs results came back with a C grade.
So service, service, service is such a key to our culinary future here in Northern Michigan. The best at service are always striving to become even better. I would like to see our many chambers of commerce in the region come together with the culinary community to create a Northern Michigan Customer Service Standard. Other destination communities have done this successfully and it has paid off for them.
A CHALLENGE
Martha Ryan and others touched on a very key point: “culinary destination.” With our wineries and all the other attractions, along with all of these great restaurants, we are definitely a culinary destination. I want to challenge the tourism industry to develop a major marketing campaign around Northern Michigan as a culinary destination.
A couple of weeks ago Joe Breidenstein launched a new culinary weekend – the Chef’s Challenge. He asked area tourism leaders to help promote the event and they turned their backs on it. So with a minimal marketing effort Breidenstein was able to attract weekend visitors during a very slow tourism time (last weekend of April) from outside Michigan. Some of the weekend participants came from Indiana, Ohio, Illinois and Wisconsin. Others flew in specifically from Colorado and San Francisco to participate.
The Epicurean Classic which takes place on the third weekend in September was started five years ago, and is also attracting visitors from all over the country. Culinary and cultural destinations are one of the hottest trends in travel industry. We are primed for both so I want to encourage tourism leaders to build marketing campaigns around this concept. The culinary and cultural traveler visits these destinations year round and weather is not important to them.
Finally, as a community we need to support our local restaurants. The restaurant industry is the second largest employer in the United States (next to government). Three out four restaurants are locally owned, and according to a study by the Michigan Restaurant Association, 90% of restaurants give back to their local communities. I think in Northern Michigan that is 100%.
It is an exciting time here in Northern Michigan and I look forward to visiting as many of these new places as possible in the coming months. We plan to profile many of these places in coming issues as well. Remember to not forget about the established restaurants. We all have our favorites and with all these new places opening it doesn’t mean we toss out the old we just need to expand our list.
Times are a changing here in Northern Michigan. Despite the doom and gloom reports in the media of a challenged economy, the foreclosure crises, gas closing in on four dollars a gallon and the tourism industry also struggling, several entrepreneurs in Northern Michigan have or will soon be opening new dining establishments.
After some research I was able to determine that since our RestauranTour issue last year, 71 new eateries have opened or will be opening by this June. Another 12 restaurants have given themselves a makeover.
So in this challenged economy why are so many venturing into such a risky business (three out five restaurants fail)? I surveyed several of the proprietors of these new start ups about why they were opening a new restaurant, especially now. There was almost a collective answer:
Inspiration.
Most that I spoke to felt inspired by what they see as the fast-growing foodie community here in Northern Michigan. They cited the wineries, the growing popularity of farmers’ markets, the Epicurean Classic and the growing number of “foodie events,” as well as all the new food producers and organic farmers in the region.
I have two professional passions in life: food & drink and writing. So naturally I have colleagues in both of these areas. Most of them want to open their own restaurant or write the great American novel. In fact, I know a lot of people who have no writing or restaurant experience who want to write a book or open a restaurant.
There is this romantic notion to both. Most people who want to open a restaurant and have never worked in the food business, are attracted by the romantic aspects of the business (movies are famous for glamorizing restaurant life).
At the end of the day the restaurant business isn’t very romantic. First time restaurateurs learn that lesson quickly as they work 18-hour days, seven days a week. Having worked in various capacities of the food service business over the past 25 years of my life (from dish washing to management to consulting) I know this first-hand.
A PASSION
This is a business that is less about romance and more about passion. If you were to analyze the successful restaurants in Northern Michigan you will find passionate owners, chefs and servers are at the root of their success. One of my favorite places is Hermann’s in Cadillac. You feel the passion there from the servers to Chef Hermann himself. Every time I have dined there Chef has visited all the tables and inquires about the food, the service and asks if there is anything he can do better. That is passion.
In my survey of these new eateries I sense this passion. I also came away with something equally important to the overall future of our foodie scene in Northern Michigan: “A spirit of cooperation.”
Not once did the 20-plus chefs or proprietors ever refer to anyone else as their competitors. Instead I heard words like “colleagues,” “my friends down the street.” Martha Ryan who is opening a brand new place this June in Suttons Bay told me she is “grateful” that long time restaurateur Barry Boone is opening up a place right across the street from her. “The more the merrier because this creates a culinary destination here in Suttons Bay.”
That brings me to a few suggestions. Seldom do I write criticisms. The last time I did was a couple of years ago when I criticized the overall service in Northern Michigan. I gave the service industry a C- grade. That touched a nerve with many who wrote letters disputing my grade (though several agreed). Two radio shows had discussions on this subject and invited me on to talk about my article. Both shows surveyed their listeners and guess what? Both programs results came back with a C grade.
So service, service, service is such a key to our culinary future here in Northern Michigan. The best at service are always striving to become even better. I would like to see our many chambers of commerce in the region come together with the culinary community to create a Northern Michigan Customer Service Standard. Other destination communities have done this successfully and it has paid off for them.
A CHALLENGE
Martha Ryan and others touched on a very key point: “culinary destination.” With our wineries and all the other attractions, along with all of these great restaurants, we are definitely a culinary destination. I want to challenge the tourism industry to develop a major marketing campaign around Northern Michigan as a culinary destination.
A couple of weeks ago Joe Breidenstein launched a new culinary weekend – the Chef’s Challenge. He asked area tourism leaders to help promote the event and they turned their backs on it. So with a minimal marketing effort Breidenstein was able to attract weekend visitors during a very slow tourism time (last weekend of April) from outside Michigan. Some of the weekend participants came from Indiana, Ohio, Illinois and Wisconsin. Others flew in specifically from Colorado and San Francisco to participate.
The Epicurean Classic which takes place on the third weekend in September was started five years ago, and is also attracting visitors from all over the country. Culinary and cultural destinations are one of the hottest trends in travel industry. We are primed for both so I want to encourage tourism leaders to build marketing campaigns around this concept. The culinary and cultural traveler visits these destinations year round and weather is not important to them.
Finally, as a community we need to support our local restaurants. The restaurant industry is the second largest employer in the United States (next to government). Three out four restaurants are locally owned, and according to a study by the Michigan Restaurant Association, 90% of restaurants give back to their local communities. I think in Northern Michigan that is 100%.
It is an exciting time here in Northern Michigan and I look forward to visiting as many of these new places as possible in the coming months. We plan to profile many of these places in coming issues as well. Remember to not forget about the established restaurants. We all have our favorites and with all these new places opening it doesn’t mean we toss out the old we just need to expand our list.
