I’m sure you’ve all seen the brilliant post from a restaurant manager in response to a negative Trip Advisor review that’s doing the rounds of Social Media at the minute. The reviewer complained at being charged for a pot of hot water and lemon… More here>>>
The manager quite politely explained the costs associated with bringing that item to the table. It certainly received very loud applause from my fellow restaurant owners and it got me thinking as to what the general public think of when they look at our prices.
Here at 63 Tay Street, we offer three courses on our a la carte menu for £42. Is that expensive? Let me break it down for you and you can decide.
Three courses in 63 Tay Street gives you a starter, main course and dessert (as you’d expect!). It also gives you an amuse bouche, homemade bread and homemade butter and an intermediate between your starter and your main. And when I say amuse bouche, I’m not talking about a basket of bread (you get that anyway, like I said it’s homemade that day). I’m taking a Jerusalem artichoke soup cup or a blue cheese and walnut salad or maybe a wee tasting of Dunkled Smoked Salmon.
And of course, all of this is served on linen table clothes, with silver cutlery, proper linen napkins and sparkling glassware. These little details matter when it comes to enjoying a dining experience and I can tell you that you will receive the same exacting standards at lunch, dinner, slow food events and for the mid-week winter menu.
I’d like to say that the business plan I wrote ten years ago has stood me in good stead but of course, as costs have gone up (skyrocketed more like!) the general public have been left with less money and lower disposable incomes in their pockets in real terms (unless you are very clever, I’m sure your pension is as shot to ribbons as ours are!). Quite frankly, it’s a margin pricing nightmare as we can’t put the prices up in line with overall costs.
Thankfully, I can put my hand on my heart and say that it has never been about the money for me. I am driven by passion – and a very old rented car! If I wanted to get rich I’d make pizza or popcorn which is why I sometimes feel a bit like the manager from the Trip Advisor article when I hear people say that we are expensive.
All of our produce is sourced ethically meaning we look for the best possible ingredients and support the Scottish artisan food industry by buying directly from producers where we can, or using distributors who we know give these guys a fair price.
Yes, it’s cheaper to go on mass to Europe but for me that’s just plain wrong. Environmentally, seasonally and economically for our wider market place. I know buying from home is expensive (why is that??) but that’s what we do, it’s what our customers expect and appreciate. It’s why I signed on to the long shifts and anti-social hours. I wouldn’t DARE do it differently.
This ethos is why we have been chosen as the venue for countless proposals, for friends reuniting, for families celebrating, for weddings, anniversaries and so much more. I can hold my head up high – we all can – and say that we do it properly. However, it doesn’t make a quiet Tuesday night any easier!
Let me explain why I think 63 Tay Street is more than just a special occasion venue. You can come for lunch or dinner and spend £13 on a main course. That’s about the same price as a Pizza Express Pizza with a teeny wee bowl of canned olives.
But just before I do I want to add to this the fact when you choose us over a chain such as Pizza Experss, YOU make a direct difference to your local economy. You are supporting a family, paying the wages of people who live and work right here in Perth. You become part of the solution in ensuring we don’t turn into another mass market city centre without purpose or passion. Independent businesses breathe life and soul into Perth and I for one am proud to be part of this amazing group of hard-working business people.
Back to this £13 main course! In 63 Tay Street you’ll get a table, as I described, laid out with linen, silver and glassware. Homemade bread and homemade butter. An amuse bouche to whet your appetite followed by a main course of local, seasonal produce cooked with love and attention and served with pride. If you’d like a glass of wine to enjoy while you eat, you can ask the advice of Ralph, whose knowledge on our extensive bins is unsurpassed. We’ll smile, we’ll care, we’ll want you to love every last detail.
That, my friends, is what we in the trade called amazing value for money.