Blue Collar Introduces White-Collar Weekends: Is This A Good Idea?
My initial reaction was that we've got enough pricy, fancy fare in this town, and that Blue Collar's very appeal rests upon the working class prices. But...
...the reality is that it's really difficult to turn a profit in a large restaurant that has a liquor license and expensive items to help pad the bills; Blue Collar has about 22 indoor seats, no liquor license, and no entree above $20, so it's gotta be that much tougher. And no doubt Serfer, who has spent years working in creative upscale establishments, wants to show off his culinary talents in a manner beyond the ability to produce a solidly braised brisket.
So as long as the regular pricing remains pretty much as is, adding these more sophisticated dishes is a win-win situation: Good for the sustenance of those diners who want more diversity, and good for helping to sustain Blue Collar.
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