boudreaulicious wrote:

claypoolfan wrote:I was under the impression that Brochu isn't there anymore... is that not the case? Or was this a dinner enjoyed in the past?

We were there on 1/7/12.

My apologies. Wedding planning is sucking up all my time right now.

boudreaulicious wrote:Thanks for posting the pics incite--beautiful as always. I would echo your observation that the mood seemed different. You can see the intense concentration on the faces of the chefs--which is, of course, admirable. But there was little interaction with the guests that night--even minimal eye contact. The atmosphere in the kitchen seemed a bit somber. No reason it needed to be otherwise--obviously, it didn't impact the food and I don't expect a meal like that to come with "entertainment" but it was noticeable. Still, it was another spectacular meal demonstrating the intersection of creativity and execution that makes El Ideas so special and I eagerly look forward to my next visit.

Not sure what happened on this given evening and apologies that there was a disconnect felt. Though there are certainly days when we can challenged to push the mood of the evening forward, this is far and away the exception. And thank you for the kind words!!

incite wrote:

boudreaulicious wrote:

claypoolfan wrote:I was under the impression that Brochu isn't there anymore... is that not the case? Or was this a dinner enjoyed in the past?

We were there on 1/7/12.

My apologies. Wedding planning is sucking up all my time right now.

Chef Brochu departed on 2/1

Assuming many of you are on our lottery/email blasts, I'm curious to hear some feedback on our current reservation practice and to find out how to improve. Very close to abolishing it altogether and go with the more traditional practice of answering phones in addition to email. Plenty of open space in March and I'm wondering if our guests are getting email fatigue. Lord knows i get it... In any case, expect some changes to it soon & look forward to hearing some of your feedback.
Thanks,
Phillip

phillipfoss wrote:Assuming many of you are on our lottery/email blasts, I'm curious to hear some feedback on our current reservation practice and to find out how to improve. Very close to abolishing it altogether and go with the more traditional practice of answering phones in addition to email. Plenty of open space in March and I'm wondering if our guests are getting email fatigue. Lord knows i get it... In any case, expect some changes to it soon & look forward to hearing some of your feedback.
Thanks,
Phillip

Thanks Chef for the request for input. I've actually not gotten any of the email blasts even though I've entered the lottery in the past.

IMHO, the traditional practice of reservations through telephone/online/OpenTable is a preferred method because I can plan an evening knowing that I'm able to attend an establishment.

Thanks again!

Thank you!! There have certainly been some growing pains here in regards to how to move fwd. There is a part of me that feels that we have garnered a reputation of being too difficult to get into and that many people may either have given up hope or don't bother trying. In any case, we're still using email blasts but are also fielding calls and straight up emails. And if you aren't getting the blasts, send an email to reservations@elideas.com... appreciate the feedback!!

phillipfoss wrote:Thank you!! There have certainly been some growing pains here in regards to how to move fwd. There is a part of me that feels that we have garnered a reputation of being too difficult to get into and that many people may either have given up hope or don't bother trying. In any case, we're still using email blasts but are also fielding calls and straight up emails. And if you aren't getting the blasts, send an email to reservations@elideas.com... appreciate the feedback!!

Thank you very much for asking! There are certainly pros and cons to the different reservation methods. Some however can eventually lead people to eventually stop trying. You might take a look at the thread about Ruxbin Kitchen for comments recently about the "wait in line and hope for the best" method they're using. And we're all familiar with the method used by Schwa! With a small establishment by yours, you have a right to expect the patron to show you mutual respect by attending the reservation or contacting you in advance to cancel, so you can keep the seats full.

Why not do a Groupon?

Seriously, I'd love to come down some weeknight but the lotto and whatever else you were using kept me away. I want to call or email with a couple of dates in mind and make it work.

I'm going to assume JD was not recommending

You might take a look at the thread about Ruxbin Kitchen for comments recently about the "wait in line and hope for the best" method they're using.

because that is just not going to work in your area...

mhill95149 wrote:Why not do a Groupon?

I'm going to assume JD was not recommending

You might take a look at the thread about Ruxbin Kitchen for comments recently about the "wait in line and hope for the best" method they're using.

because that is just not going to work in your area...

I've not been there, so I didn't look where the restaurant is. Now that I've looked, I agree Mel.

I think a concert ticket style pre-sale would work-- give email list/FB first shot then open it up to the public for the remainder. Needn't be more than a day or so in advance...and I also have no problem with you getting paid in advance--with such a small space and the cost of ingredients, cancellations would be brutal for you so that seems perfectly fair to me. If people have to cancel, and you can't fill the spot, they should have to pay.

For what it's worth, and I may be one of the very few, I've enjoyed the email/lottery system. Dina was always so pleasant to deal with and I never felt reservations were that difficult to get if I wanted them.

I wouldn't begrudge a change in the system. You need to do what you need to do. We'll still be coming no matter what the process entails.

Hi Chef,

I was really pleased when you started announcing the reservation availability on Twitter... I'm on your e-mail blast but I feel like I see your tweets a lot more than I see e-mails from you. The lottery was good in concept but I never got in! And now I have a reservation on the 15th of next month which I'm ecstatic about. I feel like the recent stories on Grub Street, Eater etc. about you guys can't hurt either... did you see any jump in interest with the media coverage from the Anti-Restaurant Week dinners?

Anyway, that was a kind of long winded but what I'm trying to say is I think the e-mail/phone reservation system is a little better than the lottery, speaking as someone who wants to come often .

TCK wrote:For what it's worth, and I may be one of the very few, I've enjoyed the email/lottery system. Dina was always so pleasant to deal with and I never felt reservations were that difficult to get if I wanted them.

I wouldn't begrudge a change in the system. You need to do what you need to do. We'll still be coming no matter what the process entails.

Thanks for the kind words and patronage and glad to hear some support for the current system!
I've been really brain storming this whole subject and maybe there's a way to use a little of both. To be honest, it really hasnt resembled a true lottery system since the first couple months we opened. When we were ready to open up a month, we'd send out the details to a block of our lottery list and they'd let us know when they could come in instead of mandating to them a time and date.
I'm also moving forward with changing our website and progressing with just having the blog serve as both. Pretty much everything about this little biz is outside the lines, so a traditional website - aside being costly and a pain the ass for anyone to understand a vision - is not worth the time and effort.
Back to the rez system, my latest thought is to create a sign up for mailing list to be get first crack at special events, made aware of cancellations, or just for a newsletter. Beyond that a phone call or email will get the job done... i've actually been picking up the phones quite a bit as of late. The most unique aspect to our venture is the connection and intimacy felt between the team and our guests and why shouldn't that translate to the reservation system? Despite all the humbling comparisons, we are not Schwa. They are more punk rock and we are more like peace loving hippies

I will note that chef was wearing a black CBGBs shirt last week, not a tie dye! So maybe there's a flash of head banger in there

Definitely not going to the 'click' system yet... open table can go f themselves with their service charge... phone calls will definitely work though. and yes, either we pick it up ourselves or get back with you

phillipfoss wrote:Definitely not going to the 'click' system yet... open table can go f themselves with their service charge

Yeah, I hear you. I heard it sucks. Since you guys are clearly on top of it with taking reservations via phone or email, that should work well and keep everyone happy. Looking forward to getting there.

Sounds good! Just don't start having "plumbing issues".

hoppy2468 wrote:Sounds good! Just don't start having "plumbing issues".

Plumbing issues?!

phillipfoss wrote:

hoppy2468 wrote:Sounds good! Just don't start having "plumbing issues".

Plumbing issues?!

That would be a reference to Schwa and their frequent (or, at least for a while, frequent) last min. cancelations due to "plumbing issues"

Some of which did not actually close the restaurant but closed it for some while other (VIPs) eat there without "plumbing issues"

If you were to dig around on the Schwa thread you could find the details of some film star tweeting or FBing about his dinner there the same night one of the LTH'er was told there were "plumbing issues"

PF, if you are reading this during service tonight be sure to take care of the table with all the good wine, it's his B-day dinner
( he really liked the Etoufee, just posted a photo on FB...)

funny shit... luckily we have 2 bathrooms... and i would never surf the internet during service!

misterchico wrote:I will note that chef was wearing a black CBGBs shirt last week, not a tie dye! So maybe there's a flash of head banger in there

ok, just a touch

I am one of the ones that gave up. Give me a website reso of some sort I'm done with the phone, lottery, ticket game. I understand the hatred for opentable for the restaurant, but I only understand this if you can do it better. For example, I can go to Leopold's with a click, I can call LeBouchon and they answer. I tried to go to El. I got an email from my phone call where I left a message that I needed to call another time? What? How about I tell you when I want to come, and you write down. Seems that a reservation service might be worth it, if a human isn't always available. Opentable will even take a credit card if you don't trust people to show up.

nicinchic wrote:I am one of the ones that gave up. Give me a website reso of some sort I'm done with the phone, lottery, ticket game. I understand the hatred for opentable for the restaurant, but I only understand this if you can do it better. For example, I can go to Leopold's with a click, I can call LeBouchon and they answer. I tried to go to El. I got an email from my phone call where I left a message that I needed to call another time? What? How about I tell you when I want to come, and you write down. Seems that a reservation service might be worth it, if a human isn't always available. Opentable will even take a credit card if you don't trust people to show up.

Sorry for all the hassles and the issue you had should never have happened in the first place. We have already implemented changes, but open table still isn't practical for us. I assure you if you leave a message on the phone line (should nobody pick up), someone will get back to you by phone quickly. Alternatively, message me here and we can set the ball in motion. Thanks, Phillip

Wanted to chime in that I had my second dinner at EL last night, (the first being back in late October) and it was absolutely stellar. The kitchen hasn't missed a beat with Chef Brochu leaving and if anything I found last nights menu more creative in some of its ideas and more rich in its flavors. I continue to think this is one of, if not the most innovating, fun, delicious, and satisfying restaurant experiences in Chicago.

phillipfoss wrote:Assuming many of you are on our lottery/email blasts, I'm curious to hear some feedback on our current reservation practice and to find out how to improve. Very close to abolishing it altogether and go with the more traditional practice of answering phones in addition to email. Plenty of open space in March and I'm wondering if our guests are getting email fatigue. Lord knows i get it... In any case, expect some changes to it soon & look forward to hearing some of your feedback.
Thanks,
Phillip

Hi Phillip,

It is nice of you to solicit feedback about the reservation system; I really appreciate how receptive you are to your patrons and regarding your trying to make an already great product even better. I agree with what most others have commented so far, that a more traditional reservation system would be preferable to a lottery. As a customer, Open Table is by far the easiest method of making reservations (but I know they charge a significant fee to the restaurant so I certainly understand a restaurant as small as yours being reluctant to use them). It would be nice if Open Table offered a discounted rate to small venues. Perhaps having certain "office hours" where people can call and likely be able to get through to a live person might be a good idea. You may even be in a position to be able to sell tickets (like Next does), though that would require some expenditure to create a website to do this. Keep up the great work; my wife and I had a great dinner at El a few weeks ago and are definitely planning on returning some time this spring.

mhill95149 wrote:
If you were to dig around on the Schwa thread you could find the details of some film star tweeting or FBing about his dinner there the same night one of the LTH'er was told there were "plumbing issues"

I look forward to Patton Oswalt's next tweet announcing he's now being called a film star.

Commbrkdwn wrote:Wanted to chime in that I had my second dinner at EL last night, (the first being back in late October) and it was absolutely stellar. The kitchen hasn't missed a beat with Chef Brochu leaving and if anything I found last nights menu more creative in some of its ideas and more rich in its flavors. I continue to think this is one of, if not the most innovating, fun, delicious, and satisfying restaurant experiences in Chicago.

Thank you very much!!

I'll note that true to their word I called today for a reservation on 3/17 and Chef Foss answered the phone himself, took down all my information (jokingly asking for the name of my first born child after collecting credit card info,) and within 20 minutes I got a confirmation e-mail from Allison.

Apparently they have moved to only one seating, 7:30, during the Friday/Saturday dinner service.

Looking forward to the experience for sure. Sandwiched between a truly gluttonous trip to NYC last week and a visit to Next - El Bulli on 3/18 it should be a great month.

I'm not a frequent poster but wanted to go ahead and chime in that I was able to get a reservation for our wedding anniversary this month via e-mail. Allison replied to my e-mail within minutes and also took my CC info when I called it in next day. She was also very helpful with sending me wine reco's from her somm friend, when I asked about pairings.

I first read about this restaurant right here on LTH and saw other positive feedback elsewhere, but the lottery system was something I never quite got into. (I'm not opposed to creative restaurant reservation systems, as evidenced by the fact that I managed to get Next season tickets.) However, when I read about the e-mail/phone options -combined with our upcoming anniversary - I had to give it a try and EL Ideas delivered!

So, thank you to LTH for enlightening me, and also kudos to EL Ideas for excellent customer service (especially Allison) and we are very excited to try this place for the first time!

Thank you all as you have convinced me that this is the right approach going forward. Working on a blog post and press release at the moment to relay this. Who knows, I may even one day sell my soul to Open Table