CalvinsBBQ.com is live

Seems like more & more folks are using the internet & restaurant websites these days as part of their decision whether to visit a place or not; have a look at Calvin's site, curious what other folks think about its effectiveness for generating interest...

www.CalvinsBBQ.com

Not longer after this post went up, we got an email from an LTH member who said:

fyi there's an unmentioned conflict of interest in totallychipotle's
post about calvin's new website:

totally chipotle is a "production" of "the rock and roll chef", who
is a partner in pens and lens, the company that did calvin's
website. pens and lens and totally chipotle also share a mailing
address.

Care to respond, totallychipotle. I notice you advertise for Calvin's on your site. If you have a professional association with Calvin's, it must be stated.

I kind of thought the connection was obvious from the language of the post -- but I guess I agree that everyone would prefer a more clear statement of interest.

Anyway, without even looking at the site, I'll indicate that you split two concepts -- I get a lot of food information from the internet (thanks, LTH) and very little from restaurant web sites. I think a restaurant web site should provide simple accurate information, hours, contact, directions, menu... back story, if the restaurant has an interesting one, sure, fine -- but for me at least, restaurant web sites don't do all that much to persuade me to come to them. I'm sure there are subtle psychological factors to the style of a place I infer from the site... if I ever see the site. More likely, I find the site when I've already decided that's where I'm going and I just want to get some pragmatic details.

germuska wrote:I kind of thought the connection was obvious from the language of the post -- but I guess I agree that everyone would prefer a more clear statement of interest.

Joe,

It is not a question of preference. It is a requirement.

Don't mean to come on all iron-fisted, but this poster, who joined yesterday, is now posting about a site with which he has an unstated commercial relationship. I cannot think of a single behavior that would be more likely to undermine the integrity of the information posted on this site.

Now, if the post went up on the Professional Board, with a clear statement of the connection, that would be just fine.

Hammond

While you guys were brainstorming over this poster's motives, i checked out the website. Nice site with a nice menu from a place i wasn't familiar with. Nuff said.

germuska wrote:I kind of thought the connection was obvious from the language of the post...

As for me, I didn't pick up on any connection from the OP's post--and therefore I felt saddened, disappointed, suckered and mildly abused to read that there was one. My thanks to the lister who brought the connection to David's attention.

As a webmaster for several sites, my only issue is that the "pictures" page seems quite random.

Tie - in:
As a foodie, I have to ask why is a hot link sammich and fries 6.95?
(Yes, I know you do not have, or give a rat's butt about the answer for this.)
Maybe a link to a picture of this 6.95 hot link sammich & fries next to the menu listing would help justify the pricing? I gotta tell you, if it's just a regular looking sammich, not a chance you'll see me at Calvin's, since
if a little piece of encased ground up snout with 10 cents worth of fried potatoes is close to 8.00, then I'm guessing a pulled poke sammich at the same price point has about four bites worth of pulled poke in it. I'll head down to Uncle John's for a tip/link combo, and share it with someone for 2.00 more. Maybe, however, your standard hordes of sheeple will garner what you refer to as "interest" from this site.

You've already got pics of the food, why not link them up to the menu items? Pics page IMO would be more suited for ppl enjoying themselves at the establishment (maybe a few cute kids with sauce on their face / a few ethnic patrons with smiles at a table etc - know what I'm sayin?) Crowds generate crowds. The picture of the empty restaurant - do a quick focus group on THAT one. Does that pic generate any interest for anybody here?

Also, I believe that the shots of the gussied up food offerings detract from authenticity / believability of what the place is pushing. Show me some real food that hasn't been "touched up" so much on a table with some real people who are enjoying the food, and each other, and the restaurant, and I will be interested. Still shots of BQ with the nice crisp lettuce leaf on a plate that's had it's edges wiped clean, and the product has been positioned nicely just ain't right. Those pics don't depict
good bq to me at ALL. IMO, that is not what bq is about. I'm sure the folks at Calvin's had / have all the best intentions, but I bet if you ask them what kind of pics they REALLY wanted to show, they would be different. To me, the bq pics here look like something some stuffy suit recommended since it was in the textbook 15 years ago. Best of luck to you, and to Calvin's also. From reading the info, it SOUNDS as if he puts out a decent product, OR he is catering to the correct niche - two entirely different things, if you ask me.

LTH.

For something a little different, here's a link to a Calvin's thread that's about the food. I've been, was less than excited, though I did enjoy the side salad.

Enjoy,
Gary