Customers put to work:
Restaurants are under a lot of pressure these days.
Rents are going up at astronomical levels.
Taxes keep rising.
The competition is fierce.
Customers are getting more demanding.
And the biggest of them all – staff.
Getting the right staff is a major difficulty.
Wait staff are fickle and will move from one restaurant to another at the drop of a hat.
And a lot of today’s younger people really don’t like the idea of working in restaurants.
Kitchen staff are also hard to find – especially great cooks.
It’s gotten to the point where restaurants are sharing their chefs amongst each other.
But as usually happens some restauranteurs turn to creative and innovative solutions to their problems.
This is especially true of the big cities.
There is one Greek restaurant in San Francisco that has found a solution for itself and its customers.
It puts the customers to work.
The name of the place is Souvla.
Souvla is “a Greek restaurant with a devoted following, serves spit-fired meat two ways: in a photogenic sandwich, or on a photogenic salad, either available with a glass of Greek wine. The garnishes are thoughtful: pea shoots, harissa-spiked yogurt, mizithra cheese.
“The small menu is so appealing and the place itself so charming that you almost forget, as a diner, that you have to do much of the work of dining out yourself. You scout your own table. You fetch and fill your own water glass. And if you’d like another glass of wine, you go back to the counter.”
There are no waiters – only runners that will bring your order to you.
But that’s it.
Customers put to work, and customers love it.
And it is so popular that it has added tow other locations under the Souvla banner.
And the competition has noticed with several restaurants doing the same thing that Souvla started.