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ADNY is not a loss leader for the whole Ducasse organization. I doubt that that many people would go to Ducasse's French/Italian establishments because they experienced a good meal at ADNY. If they are likely customers for his French/Italian (leave aside Asian Spoons, etc.) establishments, they will likely already know Plaza Athenee and Louis XV and therefore not need to acquaint themselves with Ducasse cuisine through ADNY. :D

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ADNY Caught in a cycle where they have to increase prices because they don't get enough customers thus discouraging new customers. Plus the food isn’t very good.   Pure Food and Wine If Roxanne

ADNY is not a loss leader for the whole Ducasse organization. I doubt that that many people would go to Ducasse's French/Italian establishments because they experienced a good meal at ADNY. If they a

Here are the details:   "SAM DE MARCO has closed FIRST, his 10-year-old restaurant at 87 First Avenue (Fifth Street). He will be the consulting chef at MOVIDA, a nightclub and lounge opening soon at

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I doubt that that many people would go to Ducasse's French/Italian establishments because they experienced a good meal at ADNY.

No indeed, because promoting brand awareness is very different from advertising. Philip Morris does not sponsor art galleries in the hope that visitors will therefore go out and buy a pack of cigarettes. Promotion of the brand is intended to develop a general positive awareness, among consumers, of the brand, its imagery and associations, and the products which carry it, such that - should a consumer be in the market for a holiday at a smart French resort, offers associated with the Ducasse brand will be viewed with positive recognition. I never suggested that people would learn of the existence of Ducasse's other restaurants through dining at Ducasse. Quite apart from branding, even advertising works more subtly than that. Advertisements for Colgate toothpaste are not primarily designed to inform consumers of its existence.

 

I'm sure a professional could explain it better.

 

Anyway, if it's not profitable (we speculate), and not a loss leader, what is it. I don't find reference to Ducasse's personal vanity a sufficient explanation, because I should have thought decisions at Groupe Alain Ducasse were made on a more commercial basis. I guess it's possible, though.

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A friend once returned from Paris and told me he ate at Alain Ducasse, Guy Savoy and Michel Rostang. Turned out he meant Spoon, Les Bookinistes and Bistro d'à côté.

 

 

Wilf -- the list is reasonably reliable, although it may be outdated. Of course it's possible that there are mistakes. I notice they've removed their "won't last" indication from PF&W.

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A friend once returned from Paris and told me he ate at Alain Ducasse, Guy Savoy and Michel Rostang. Turned out he meant Spoon, Les Bookinistes and Bistro d'à côté.

 

 

Wilf -- the list is reasonably reliable, although it may be outdated. Of course it's possible that there are mistakes. I notice they've removed their "won't last" indication from PF&W.

i ate les bookinistes when i was studying in Paris, it was probably one of my most disappointing meals, not to mention the whole place was filled with americans..... it was not my idea to go, i should add, as it was a meal paid by a friend of mine going on the recommendation of another.

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I don't know the relative holdings of China Grill Management and Groupe Alain Ducasse (and others?) in Mix, and I imagine one would need to know somewhat more about how these fairly large restaurant groups are performing generally, and what their plans are over the next five years, to provide informed speculation. It's one thing to evaluate the performance of a stand-alone restaurant; I think it's much harder to know what is going on when a group is involved, let alone two groups. I certainly agree - see the Mix thread - that as an individual restaurant Mix appears to be under-performing, based on anecdotal evidence and observation.

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