Comments on: Pay What You Wish At Le Bec-Fin

By: Sarah

Sarah — Tue, 30 Jun 2009 15:46:35 +0000

lets just make one thing clear ` the post on June 17th was by his Publicist~ does this garner press yes, does it transend into profits? This remains to be seen, as you have overhead. Is this his database of a repeat clients or “ones that just want to say they ate at Le Bec” There is the downstairs which is very affordable
There was very popular restaurant in London years ago who opened with this premise ~ they made tons of cash but today they are closed, the gimmick wears off ~ Also in Seattle there is a diner who is doing this presently BUT they are employing out of work people so the tips etc go to them at the end of the day~

By: LeeAnne

LeeAnne — Mon, 29 Jun 2009 18:08:04 +0000

I agree with you, foodeater. I don’t think this is a bad move. Many chefs in Europe are doing this and it’s a big hit. Plus, like Patti mentioned, it will get new people (like me) in the door who were otherwise intimidated by the price tag when compared to all of the cozy BYOBs in town. I like this idea and it’s giving me a chance to eat at Le Bec Fin. I think it’s a win-win. If I really enjoy the food, I will go back.

By: foodeater

foodeater — Sat, 27 Jun 2009 20:38:02 +0000

I doubt anyone would have the gall to eat a 4 course meal and only leave 5 dollars, especially if the food was good.

They won’t lose money on this at all. A few free meals a week is no big deal compared to the publicity.

I actually think it’s a really smart move for Le Bec, yeah it’s a gimmick but it’s better than changing the menu to asian fusion tapas or something.

The most embarrassing thing is when formerly grand restaurants start jumping on trends that they don’t really know anything about – like if Le Bec suddenly had 400 microbrews and faux-artisinal $16 cocktails and a badly executed pretend molecular gastonomy menu

By: Roland

Roland — Thu, 18 Jun 2009 16:04:43 +0000

Thanks for clearing that up for me LeeAnne. I guess I’ll give it a try.

By: Patti K.

Patti K. — Wed, 17 Jun 2009 23:33:32 +0000

Folks remember this is a promotion and one does a promotion to generate buzz and press…and this was accomplished big time. The Tv stations were all over this and in a very positive way. It is 1 table for a max of 20 guests at 7:00 four days of the week for one month. It is a tasting menu of 4 courses. This is not the end of the restaurant and it has not “sunk to this level”. There are always those that will take advantage of a good thing…and shame on them. Chef Perrier often heard “the restaurant is too expensive for me to eat there” So he wanted to give more people a chance to dine at Le Bec-Fin and pay what they feel the meal is truly worth. Also in offering it as a BYOB option he is competing with the BYOBs. Perhaps Chef Perrier has too much faith in our fellow diners !

By: LeeAnne

LeeAnne — Wed, 17 Jun 2009 20:35:23 +0000

Roland – The deal is that you call in advance and make a reservation for the chef’s table. I called last night and snagged a spot for July 13. Most nights were already full when I called. The hostess said the phone had been ringing off the hook all day. I don’t think anyone should expect to roll up to the restaurant as a walk in and participate in this promotion because it’s only 20 people per night at 7 PM at one table. I had asked for a Thursday spot for only 2 people and they were already full for each Thursday in July. I think LBF will find some success with this.

By: The Concierge

The Concierge — Wed, 17 Jun 2009 13:59:27 +0000

I had dinner last evening at LBF, and Chef expained that his hope is, “guests will pay $45, $50, $55, $60 (pp.) – pricing that’s on par with a typical BYOB.”

Yes, one may pay poorly ($5), but he is confident his clientele will be more generous than this.

It is an interesting concept, one I hope is helpful to the restaurant.

By: Roland

Roland — Wed, 17 Jun 2009 03:34:37 +0000

The deal is a smaller four course meal. Chef table style of 20 ppl per night max. Meaning if you go there and the Chef table is full, you cant get the deal. I guess he’s banking on ppl actually staying there and paying regular price if they cant get to the 20 ppl table.

And Perrier is no innovator. He’s imitating chefs in France doing the same thing although the restaurants arent as pompous and arrogant.

By: LeeAnne

LeeAnne — Tue, 16 Jun 2009 23:25:51 +0000

Magical, I agree! You can’t turn a profit like this… Unless it’s going to be filmed for TV as a stateside F Word. Unlikely but, hey, stranger things have happened. I, for one, plan to take advantage of this because I may not get another chance to eat at Le Bec Fin with a reasonable price tag. After all, you’re right, this could be the beginning of the end.

By: magicalman28

magicalman28 — Tue, 16 Jun 2009 23:13:35 +0000

How does this even work? Is the food the same quality as the a la cart menu? It just like Gordan Ramsey’s show on the BBC called “The F Word” where he has a crew of untrained ppl cook in a restaurant for 50 people and if the people dont like the food they dont have to pay and you get a point for every person that pays. Call me crazy but i seem le bec closing its doors very soon. There is no way this gimmick will be profitable.

By: LeeAnne

LeeAnne — Tue, 16 Jun 2009 23:12:48 +0000

Is there a minimum? Or a really condensed menu? Surely there is more to this than meets the eye.

By: laura b

laura b — Tue, 16 Jun 2009 19:30:32 +0000

There was a press release sent and it was in the Inky today. I hate that this restaurant has sunk to this level.

By: Satten

Satten — Tue, 16 Jun 2009 19:25:29 +0000

I don’t see this on their site anywhere and it doesn’t seem to make any sense given their history. Where exactly did you see this offer? I feel you are mistaken.

By: brown

brown — Tue, 16 Jun 2009 18:30:58 +0000

that is crazy. is there any precedent for that style of payment? are their any limits or details or whatever? could i actually just go in and pay $5 for my dinner?