Any new news on the restaurant at Castillo?
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| Author: | SpeakNo [ Wed Mar 02, 2011 10:12 pm ] |
| Post subject: | Castillo |
Any new news on the restaurant at Castillo?
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| Author: | SinCity [ Thu Mar 03, 2011 12:56 am ] |
| Post subject: | Re: Castillo |
still closed up tight! |
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| Author: | JazzboCR [ Fri Mar 04, 2011 10:51 pm ] |
| Post subject: | Re: Castillo |
The Palms Restaurante @ El Castillo is a great location going to waste. Really needs somebody to do it right. |
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| Author: | Gringobill [ Tue Mar 08, 2011 7:32 pm ] |
| Post subject: | Re: Castillo |
Any rumors on whether it will reopen and when? |
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| Author: | Counte Dante [ Wed Mar 23, 2011 11:05 am ] |
| Post subject: | Re: Castillo |
It always astounds me how people can consistently screw that place up. There have been times when that place was printing money. Then the owner decides to let it go to shit. Why? There was a time when it was PACKED with ticos during lunchtime and PACKED with gringos and chicas during the night. How do you Phuck that up? Better question, how does each successive owner Phuck it up? |
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| Author: | Del Rey Dave [ Thu Mar 24, 2011 1:57 am ] |
| Post subject: | Re: Castillo |
I agree. Wasted opportunities. I really can't understand why it is not full of people all the time. Great place. |
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| Author: | Skyxchef [ Thu Mar 24, 2011 2:31 pm ] |
| Post subject: | Re: Castillo |
Fyi, I am at the Castillo now and the restaurant will be opening in the beginning of April. I spoke to the guy who will be managing it who seems to know what his clientel are looking for. He intends on doing mostly good finger food with a some Chinese and Thai influence such as spring rolls, Pad Thai, Dumplings and different types of wings. I'm looking forward to it! |
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| Author: | BlueDevil [ Thu Mar 24, 2011 7:44 pm ] |
| Post subject: | Re: Castillo |
Quote: with a some Chinese and Thai influence such as spring rolls, Pad Thai, Dumplings and different types of wings Not very Tico, but it's been said Costa Rica changes its national identity every few years. 
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| Author: | Zebra [ Thu Mar 24, 2011 8:06 pm ] |
| Post subject: | Re: Castillo |
Skyxchef QUOTE: "I am at the Castillo now and the restaurant will be opening in the beginning of April. I spoke to the guy who will be managing it who seems to know what his clientel are looking for." Are we to assume by this statement that a pro-chica policy will be in place? 
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| Author: | K-Paxian [ Thu Mar 24, 2011 10:25 pm ] |
| Post subject: | Re: Castillo |
Skyxchef wrote: Fyi, I am at the Castillo now and the restaurant will be opening in the beginning of April. I spoke to the guy who will be managing it who seems to know what his clientel are looking for. He intends on doing mostly good finger food with a some Chinese and Thai influence such as spring rolls, Pad Thai, Dumplings and different types of wings. I'm looking forward to it! Good to know. I stayed at the Castillo once for one night and it was dead. Hopefully it will be more lively once they reopen the restaurant. How about the bar, do they still have a bar open or not? |
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| Author: | JazzboCR [ Thu Mar 24, 2011 11:06 pm ] |
| Post subject: | Re: Castillo |
BlueDevil wrote: Quote: with a some Chinese and Thai influence such as spring rolls, Pad Thai, Dumplings and different types of wings Not very Tico, but it's been said Costa Rica changes its national identity every few years. to the highest bidder, apparently. |
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| Author: | 50strokes [ Fri Mar 25, 2011 5:58 am ] |
| Post subject: | restuarant |
Quote: He intends on doing mostly good finger food with a some Chinese and Thai influence such as spring rolls, Pad Thai, Dumplings and different types of wings. I'm looking forward to it! wtf? can somebody get the shit right. it is not rocket science. "supply and demand" when there is a demand there should be a smart business person to recognize it and they should act on it. provide the supply. Pay your vendors. Pay your staff. Offer daily specials. Bring back the ladies. No on the house or freebies! It is a business. phucking finger foods. I can go to the pinchin Mas por Menos frozen food section and get finger foods. Chinese and Thai? Good Luck! If and when I want chinese or thai I will go to chinese or thai venue! Check this out. When I am in CR I do the fruit and gallo pinto on the regular as well as the stewed chicken, however I still like pancakes, buttered toast, good bacon, hash bowns, egg (scrambled,sunny up, med well). I like a good burger and a decent steak. If they could figure out what the guest and locals like to eat they could stay open for a while. Having hot latinas around 24 seven could not hurt the menu either. Room service and good service overall cant hurt. Competent staff! KISS- keep it simple stupid PPPPP-prior planning prevents poor performance fitty 
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| Author: | Veelee [ Thu Apr 07, 2011 8:31 pm ] |
| Post subject: | Re: Castillo |
I've often thought that some of the best times I've had at Hotel Castillo were when the restaurant was not operating. We used the back bar as our own, which was a lot cheaper. I've also enjoyed having prepared food available, instead of having to make it myself. The kitchenette makes it workable, though one needs to figure out how to make a lot of things in the toaster oven. |
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| Author: | Estebanh [ Mon Apr 11, 2011 6:08 am ] |
| Post subject: | Re: restuarant |
50strokes wrote: Quote: He intends on doing mostly good finger food with a some Chinese and Thai influence such as spring rolls, Pad Thai, Dumplings and different types of wings. I'm looking forward to it! wtf? can somebody get the shit right. it is not rocket science. "supply and demand" when there is a demand there should be a smart business person to recognize it and they should act on it. provide the supply. Pay your vendors. Pay your staff. Offer daily specials. Bring back the ladies. No on the house or freebies! It is a business. phucking finger foods. I can go to the pinchin Mas por Menos frozen food section and get finger foods. Chinese and Thai? Good Luck! If and when I want chinese or thai I will go to chinese or thai venue! Check this out. When I am in CR I do the fruit and gallo pinto on the regular as well as the stewed chicken, however I still like pancakes, buttered toast, good bacon, hash bowns, egg (scrambled,sunny up, med well). I like a good burger and a decent steak. If they could figure out what the guest and locals like to eat they could stay open for a while. Having hot latinas around 24 seven could not hurt the menu either. Room service and good service overall cant hurt. Competent staff! KISS- keep it simple stupid PPPPP-prior planning prevents poor performance fitty Fitty Have you ever owned or operated a restaurant? Its not rocket science but probably the hardest business type there is to operate. That is why restaurants usually fail. The owners have to deal with food spoilage, staff turnover, obnoxious/picky customers, health inspectors, bugs, planning menus, cleanliness, cash flow, advertising, payroll, long hours,etc, etc, etc. On top of that that shit, they always have to have a smile on their face and kiss the customers' ass. I honestly don't know how they do it. My hat is off to any successful restaurateur because they are a rare and unusual breed. |
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| Author: | OleSoloGringo [ Sat Apr 23, 2011 1:04 am ] |
| Post subject: | Re: restuarant |
fitty [/quote]Fitty Have you ever owned or operated a restaurant? Its not rocket science but probably the hardest business type there is to operate. That is why restaurants usually fail. The owners have to deal with food spoilage, staff turnover, obnoxious/picky customers, health inspectors, bugs, planning menus, cleanliness, cash flow, advertising, payroll, long hours,etc, etc, etc. On top of that that shit, they always have to have a smile on their face and kiss the customers' ass. I honestly don't know how they do it. My hat is off to any successful restaurateur because they are a rare and unusual breed.[/quote] Ditto on your post. I've been in and around the restaurant business and food service for almost 50 years. It's a tough nut to crack in the start up phase and even harder to be consistently successful over time. It takes a dedicated owner/manager who knows how to keep his staff motivated (more money isn't always the answer). It takes adequate funding (the main reason of start-up failure is unrealistic ideas on what it takes to get a place on it's feet), good timing, a good location and a keen sense of customer mood/wants/needs and the desire/ability to adjust quickly to a million and one unexpected circumstances to make it thru the first year or so. I've never eaten at any of this place's incarnations, but I would suggest that one or more of the aforementioned reasons is why they have a hard time keeping it open. When I retire I'll come down and do it right if I still have the internal fire to pull it off.... or maybe not   
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