Need advice on Partnering with a Steak House

polligy · 12-17-2012, 11:01 PM

Nothing ruins a good steak dinner like a bad steak. A lot of places sell poor quality meat, so make sure you choose a reputable supplier so you know you are getting your money’s worth. I always find premium quality steaks online. By law, all meats are inspected for wholesomeness so no one is selling you meat that will kill you, but grading is a voluntary system. Meats are graded on several categories, including the marbling of fat and the amount of connective tissue. Sure, it may be fit to eat but do you want to eat it? Prime is the highest quality, followed by choice and select. Choice meats are very high quality steaks and the most common steak used in the restaurant industry.

ninjavanish · 12-19-2012, 08:52 PM

Just some advice from an old tobacconist... No matter which way you end up going, the steakhouse should always ALWAYS pay for you or your employee's time to attend any of their events. IF it is an event that you initiated then obviously you'd be paying that, but if it's something they want to do then they would be responsible for the employee pay.

Secondly, put together proposals for the restaurant for each event. You can have a separate discussion about putting a humidor on premise. There are several ways you can do that. Think about how many people you will be sampling to, consider ticketed events which would include 3 cigars, etc.

As for on premise humidors, make that a deal that is mutually beneficial, but do your homework. The rules for tobacco in a tobacco shop, where the assumption is that only age 18 and up should be entering, are very different for a restaurant where all ages have access. You'll definitely need something that is lockable and controllable. You don't want a 7 year old getting curious and opening an unlocked humidor and wandering around in a public place with your product.

I have run deals like these before with hotels and restaurants. They're a lot of work to say the least. But they can constitute a good segment of business for you if you keep it at it and do it right.

Shoot me a PM for some info on setting them up with a humidor.

pnoon · 12-19-2012, 09:41 PM

Quote:

Originally Posted by polligy

Nothing ruins a good steak dinner like a bad steak. A lot of places sell poor quality meat, so make sure you choose a reputable supplier so you know you are getting your money’s worth. I always find premium quality steaks online. By law, all meats are inspected for wholesomeness so no one is selling you meat that will kill you, but grading is a voluntary system. Meats are graded on several categories, including the marbling of fat and the amount of connective tissue. Sure, it may be fit to eat but do you want to eat it? Prime is the highest quality, followed by choice and select. Choice meats are very high quality steaks and the most common steak used in the restaurant industry.

Thank you, Mr. Wizard.

12-17-2012, 11:01 PM	#1
polligy Just in from the Storm Join Date: Dec 2012 Posts: 1 Trading: (0)	Re: Need advice on Partnering with a Steak House Nothing ruins a good steak dinner like a bad steak. A lot of places sell poor quality meat, so make sure you choose a reputable supplier so you know you are getting your money’s worth. I always find premium quality steaks online. By law, all meats are inspected for wholesomeness so no one is selling you meat that will kill you, but grading is a voluntary system. Meats are graded on several categories, including the marbling of fat and the amount of connective tissue. Sure, it may be fit to eat but do you want to eat it? Prime is the highest quality, followed by choice and select. Choice meats are very high quality steaks and the most common steak used in the restaurant industry.

12-19-2012, 08:52 PM	#2
ninjavanish Feeling at Home Join Date: Aug 2010 Location: Trust me, your humi isn't big enough. Posts: 507 Trading: (16)	Re: Need advice on Partnering with a Steak House Just some advice from an old tobacconist... No matter which way you end up going, the steakhouse should always ALWAYS pay for you or your employee's time to attend any of their events. IF it is an event that you initiated then obviously you'd be paying that, but if it's something they want to do then they would be responsible for the employee pay. Secondly, put together proposals for the restaurant for each event. You can have a separate discussion about putting a humidor on premise. There are several ways you can do that. Think about how many people you will be sampling to, consider ticketed events which would include 3 cigars, etc. As for on premise humidors, make that a deal that is mutually beneficial, but do your homework. The rules for tobacco in a tobacco shop, where the assumption is that only age 18 and up should be entering, are very different for a restaurant where all ages have access. You'll definitely need something that is lockable and controllable. You don't want a 7 year old getting curious and opening an unlocked humidor and wandering around in a public place with your product. I have run deals like these before with hotels and restaurants. They're a lot of work to say the least. But they can constitute a good segment of business for you if you keep it at it and do it right. Shoot me a PM for some info on setting them up with a humidor.