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The Definitive Limerick Restaurant and Takeaway Thread
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Morphious117 wrote: »Ok,
All of ye commenting on this thread. My name is Keith. I am the owner of Brimstone steakhouse now Establishment..! I have no problem answering any of your questions regarding my business..? I am a born and bread limerick man who has been in business in limerick for nearly 10 years. I have hired over 40 staff in this time ALL Limerick based. Yes i have made mistakes during that time, but never ever have I been dodgy. I have associated myself with DODGY people unknowingly and learnt from those mistakes. Maybe instead of criticizing local businesses support us and help us learn from our mistakes. I am not a money hungry business owner, i am in business to support my young family and the hard working staff that im also luck to call family.
Keith
Keith I mean this in the spirit of you continuing to operate and grow successfully.
Your friend Mr Fitz, hasn't really done you any favours.
If you scroll back over the entire thread, and the references to the previous iterations of the business you will see that there is a very broad swathe of posters, myself included who have been in a few times find the same level of service and food standards.
It is quite often a fault of Irish restaurant customers in particular that they seldom complain at the point of service, then we/they bitch on the internet
rather than raise the issue at the time.
I am glad that you have one voice on here extolling the virtue of your premises. However wrong many others on here feel he may be.
It does have quite a lot going for it.
Location and decor in particular.
On the other hand, apart from my 1st few visits back when it was Harris's, I have been disappointed in each return and have not been in there since the most recent name change.
The waiting, the generally poor service, more hit and miss than outrightly bad and the from my own experience of Dining with any more than 4 in a group.
What I can only assume are line issues in the kitchen where whilst the food is all served at the same time, the amount of time spent under warming lamps by some of the dishes served was very noticeable.
You have obviously got great faith in your business, and that is a fantastic attribute to have.
Couple that with your premises, the views from your terrace and what is genuinely good bar you have a great foundation.
I honestly do wish you great and continued success down there, and small changes will bring you that.0 -
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Keith, I'd agree your location has its challenges but it is a lot better as a night out option than it was in the early years. So quite often it was likely to be given a miss as there was no easy transit to a different venue.
A few years ago there was your place, then it was either a trip up town to Clohessy's or up towards Denmark st or down the Dock rd to Dolan's.
In the last couple of years the options closer to you for people to drink or eat in have come on hugely and that's the competition that I'd be pitching myself at.
McGettigans, House, 101 and the many options there and even the Glent Tavern and whatever Tom and Jerry's has become after its refurb ( really nice pub interior in there now)
With the opening of the Hanging Gardens, and the already fairly large amount of Offices in your immediate area, that is the competition I'd be pitching myself against if it was my place.
You may not be able to compete on price, and IMO it's not always the best path to take.
But a few high quality lunch dishes for daytime, some prosecco or beer offers for evenings, or a cocktail special on a weekly basis like ladies night or something.
I'd do similar with the restaurant menu itself, 80% of your sales are likely coming from 20-25% of your menu, I'd look at paring the menu down to take advantage of that and then push a rotating special when something good pops up from the supplier.
My own hospitality experience is primarily bar based, years of successful experience overseas.
I still fell on my arse in my bar in Limerick the crowd here is fickle and it's hard to build a loyal following and even harder to rely on one.
Look at what you feel your competition is, in your case most likely McGettigans and House and focus on what you can do better than them and do that.0 -
@Keith, not really related to any of the other things said on here but!
Well done on coming forward and addressing what we have said on this thread.
I really do appreciate it, it's a sign of great integrity and willingness to get it right IMHO.
It's quite easy for many of us to post here with a cloak of anonymity, without worrying about being doxxes or similar (That said it would take only local of 5 minutes probably to do that to most of us )
Its very refreshing to see a business owner come and be open both about the challenges they are facing and what they are doing to address those.
Well done, it's appreciated.0 -
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I have to say, the owner coming on and replying to fairly strong criticism with such a level head last week made me much more likely to give the place a spin. It should be a great spot for a pint on a sunny evening alright.
A lot of that criticism was from me
And I must say, as I said earlier on this thread.
The openness, honesty and level head shown has really encouraged me to pay a trip back in there soon enough.
I'm always happy to be wrong, and I do hope that Keith and Co can really make a success of what now, given the amount of "captive" day time trade that is coming on line within just a few hundred metres...
Could really be a roaring success with the right menu and approach.0 -
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