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Thursday, July 12th, 2012 |
Around the Industry
Daily Deals & Discounting
By Ryan
There are constantly areas of concentration for any business, but today's business climate presents a large array of new challenges. Not only are these poor economic times that challenge us, but social media and website deals have created another aspect of business, that to maintain, have created an avenue that requires full-time attention. It's a part of business today that many owners struggle with and an area of our industry that is continually analyzed and scrutinized. Social media can single-handedly ruin a businesses reputation and must be monitored. Another area that has been gaining in popularity are the discount sites of Groupon and Living Social.
 These sites rely on businesses to offer their goods at huge discounts. In return, the business hopes for repeat customers. We have even seen this happen in restaurants outside of Groupon such as Subway's $5 footlong promotion and Applebee's dinner for two at $20. The list really is endless. Almost every restaurant has tried something along these lines. While the deals may seem simple to those looking in from the outside, it's really a tough thing to do well. A recent article from the National Restaurant Association discusses the matters at hand very well. It portrays how discounting for one business has created an overload of new customers - at cheap prices - that the business is neither able to handle nor profit from because the discount is so steep. It also shows examples of successful businesses and the discount examples that have generated new customers. Both were very interesting and easily understood subjects.
For a place like ours, we felt like we had to offer something at a discount and keep pace with the changing environment of how our competition does business. But, at that same time we felt we had to stay true to our self. When you begin to discount your product, two questions arise. One, how many of the new customers you generate because of this discount will ever be repeat customers without the discount? And two, how many of your current customers will be turned into the customer that only comes in on discount? It really is an interesting topic of debate. There are those that say if you present your product well you will generate new customers no matter the cost, and there are those that say once you discount it's almost impossible to stop discounting. If customers know they can get your product at half off, what motivation do they ever have to purchase your product at a higher price? All are arguments that circulate our industry on a daily basis.
 The decision we came to was not one that was based on discounting alone. However, we wanted to offer items on our menu at a price our customers would perceive as a "value." We still need to pay our people and that's something many businesses struggle to do in this discount economy. Also, when items are discounted so much, quality tends to go out the window. That's where our weekly specials idea came from. We felt that we could offer high quality specials every night of the week, while charging prices that are a value for the product our customers receive without sacrificing quality in any way, shape or form. Where else can you get filet mignon for $15 or three of the best fish taco's you'll ever have for $6.75? 
The rest of our weekly "value" specials are listed below under the heading "Not Your Everyday Specials." Also included is a link to an article discussing how daily deals have changed the way businesses look at doing business.
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From the Bar
Graham Beck Chardonnay Viognier
By Jimmy
Just recently, we tasted another amazing white wine and felt we needed to offer it on our glass list. In our efforts to constantly introduce new varietals to our area and by hopefully getting our customers to expand their palate, we have brought in this white blend. Graham Beck chardonnay and viognier is a perfectly balanced summer white and viogniers are known for their powerful floral aromas.
Graham Beck was the founder of this amazing winery on a farm called Madeba, located near the city of Robertson, South Africa back in 1983. Over the years, it was his dream and will to create one of the premier wineries of the world and that is exactly what he did. After some years, he had even purchased more land and began a second winery venture. If that was not enough, the entrepreneur also succeeded in home renovation, coal mining and horse breeding... but wine is what he loved most. After his passing a few years ago, the Beck family winery has carried on.
 This hot weather finds no better way to cool off than with a medium-bodied wine with refreshing citrus and a lingering finish. Made from 80% chardonnay and 20% viognier, it does not feel like a traditional, full-bodied white. The flavours of peaches and pears are prominent on both the nose and the palate. The Robertson region where this white is made has a unique dry, cool climate that has rich limestone soils. Limestone soils are ideal for grape growing because it is rich in calcium and does well at retaining moisture in periods of dry weather while also allowing good drainage during heavy rains. These two varietals were fermented separately in stainless steel casks with no malolactic fermentation. This gives the wine its distinctive refreshing citrus mouth feel. |
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On Special
Have you ever pork bellied?
By Ryan
Recently I have seen pork belly on a few different menu's. Curious as to what this is and how it is prepared, I ordered it and thought it was great! But, until then I had never heard of it. Pork belly is a boneless cut of fatty meat from the belly of a pig. It is called "The King of Bacon". Have you ever wanted to order bacon as your meal but were too embarrassed people  would think of you as a glutton? This is your chance. This dish is very popular in Asian cuisine and traditional European dishes. In America, bacon is usually made from pork bellies. To give you an idea of the make-up of this cut of meat, a 100 gram serving of pork belly is 92% fat, 0% carbohydrate and 8% protein. The article I found describes very well, what I felt when biting into a braised pork belly for the first time, "It's such an amazing textural experience......You have a nice layer of meat, a nice layer of fat, another nice layer of meat, another nice layer of fat, and when you cook it properly, you have a thin crispy layer on top that's crackly when you bite down into it -- which you should never do in less than three seconds."
You now have a chance to experience "The King of Bacon" for yourself. Don't miss this opportunity!
http://www.seattlepi.com/lifestyle/food/article/Chefs-love-pork-belly-oozing-with-flavor-and-1228797.php
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Uptown Playlist Theater
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Click here to see a music video for
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 Ray Wylie Hubbard
Thursday, October 25th
Tickets $25
Miles Nielsen & The Rusted Hearts
Wednesday, November 21st
Tickets $20
We now have tickets available for sale on our website at uptowngrill.com Please purchase tickets in person or online only. |
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"Not Your Everyday Specials"
Monday Nights, Steak Diane
Every Monday after 4 pm, we will be serving Steak Diane for $15.75. This will be just like the Red Door Inn. With Victor's stamp of approval.
Fish Taco Tuesdays
Every Tuesday, we will be serving fish tacos. The taco includes panko breaded tilapia, red cabbage, chipotle mayonnaise, and a mango pineapple black bean salsa. They will be served with corn chips and adobo sauce. Available for dine in and carryout. 3 for $6.75 or $2.50 each.
Wienerschnitzel Wednesday
Every Wednesday after 4pm, we will be serving authentic German Wienerschnitzel. Served with roasted asparagus, spaetzel and veal demi glaze, it is only $11.75.
Burger Me Thursday
Every week we have a new burger creation that we serve all day with any beer in house for only $10.00! Thursday, July 19th will feature our Popeye Burger. Featuring a blend of artichoke and Popeye's signature dish, "be strong to the finich and eats all your spinach!"
Friday Nights, Seafood Mixed Grill
4 oz. grilled lobster tail with drawn butter, 4 oz. tilapia filet with crab meat stuffing, and 4 oz. whitefish parmesan with lemon caper butter. All for only $19.75
Friday Nights, Surf Your Turf
Friday nights we offer a 4oz lobster tail that you can add to any steak on our menu for only $5.38! This means that you will pay what we pay for the lobster and not a penny more!
Prime Rib, Friday and Saturday Evening
Available after 4pm every Friday and Saturday night is our herb crusted prime rib of beef. Our prime rib is slow roasted for several hours in our 1980 alto shaam. It is served with au jus, mushrooms and your choice of side dish. Available in 12oz or 16oz.
 Slow Roasted Boneless Pork Loin,
Saturday Evenings
Available after 4pm every Saturday night we have slow roasted boneless pork loin with a bourbon demi glaze. 10oz sliced pork loin served with our daily mashed potato and vegetable side
Sunday, All Day, Sizzling Fajita and Margaritas
You get a chicken fajita with a 64 ounce pitcher of margaritas,
perfect for a relaxing Sunday! Serves 2 for $20!
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Specials This Week
appetizer
oysters on the half shell
blackberry point oysters from northwest coast of prince edward island, canada. clean, crisp medium to large size. initial mild
sweetness with medium to high salty finish. served with a mignonette 10.75 midwest artisanal cheese sampler 1. Shepherd's Way (Minnesota) 2. Reny Picot Saint Rocco Triple Creme (Michigan) 3. Ludwig Kickapoo (Illinois) 4. Prairie Breeze Cheddar (Iowa) 5. Carr Valley Billy Blue Goat (Wisconsin) 6. Sap Sago (Switzerland) serves 2 to 4 people 19.75
tomatillo chicken nachos
fresh fried tortilla chips on a bed of shredded lettuce topped
with grilled marinated tomatillo chicken, del caribe cheese
and pico de gallo 10.75
pork belly with port wine quince glaze
braised pork belly served with arugula, dried figs, pinenuts, salemville bleu cheese and port wine quince glaze 8.25
traditional poutine
hand-cut french fries, white cheddar cheese curds and gravy 8.75
salad and sandwich
mesculyn salad & panini sandwich combo
mortadella, roasted red peppers and provolone cheese. served with a mesculyn, walnut and gorgonzola salad. balsamic vinaigrette dressing. 11.25
with soup of the day 12.75
lump crab and fruit salad
real lump crab meat salad on a bed of lettuce with cottage
cheese, orange sorbet, grapes, strawberry, pineapple,
tomato, cucumber, and a trio of melon 13.75
entrees
stuffed chicken breast
lightly breaded and fried chicken breast stuffed with
salemville bleu cheese, applewood smoked bacon and scallions.
served with white wine creamsauce and our rice blend 13.75
boneless pork new york strip steak 14oz grilled boneless pork strip steak with brandy peppercorn cream sauce. served with roasted red potatoes and a corn sautee of pancetta, asparagus, red onion, carrot, celery, and sweet bell peppers 19.75
baked cod filet and rock shrimp 12oz baked cod filet with rock shrimp over a light tarragon sauce. served with grilled asparagus and corn sautee of pancetta, asparagus, red onion, carrot, celery, and sweet bell peppers 20.75
pretzel crusted rainbow trout
10 oz. pan fried pretzel crusted rainbow trout with a stone ground mustard
caper butter. served with sauteed french style green beans,
almonds and fried shallots in a plugra butter 19.75
steamed mussels in a lemongrass broth
full pound of fresh steamed mussels in a lemongrass broth
over linguini. served with a parmesan reggiano crostini 15.75
dessert
chocolate lovin spooncake
deep rich double chocolate fudge topped
with shaved chocolate and ganache 6.75
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"Like" us on Facebook and be the first to know about
food specials, drinks, and MORE!
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Foodie Fight
 Each week in the newsletter, we will ask three questions from the "Foodie Fight" cards. The first person to email us (see link below) the correct answers to all three questions will receive a complimentary lunch. The winner has to have the exact answer for all three questions, no exceptions! The following week we will publish the correct answers and the winner of the previous week. So come in and have a drink, study the cards, test each other and have fun.
Good Luck!
1. What song is the music for an elaborate "culinary cabaret" production in the 1991 animated film Beauty and the Beast?
2. What stew is most likely to appear on a Kentucky Derby day party table?
3. What high-tech food wrap can withstand temperatures up to 440F, giving new meaning to en papillote cooking?
Fine Print:
- You must be the first person to respond with all three correct answers.
- The response must go to the email address in the above link.
- You must reply within 24 hours from the time the newsletter is published.
- Participants are eligible to win up to 3 times a year.
Last Week's Questions & Answers:
1. Who has been likened to Joe Camel and the Marlboro Man by corporate watchdogs seeking his retirement and an end to food marketing to children? .................. Ronald McDonald
2. What is the cooking term for plunging hot food, usually vegetables, into cold water to halt the cooking action? ....................... blanching
3. What slang term describes a "foodie" who will go to the ends of the world in pursuit of exotic and bizarre food? ..................... gastronome
Last Week's Winner: ..................... Zakia Scheuer
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Uptown Grill
601 First Street | LaSalle, IL 61301 | 815.224.4545
Monday - Thursday: 11am -10pm
Friday - Saturday: 11am - 11pm
Sunday: 12pm - 10pm
uptowngrill.com
Uptown respects your privacy and will not sell or distribute your personal information. |
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