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Dining News: How Cask & Barrel Are Succeeding When Others Have Failed

Caskandbarrel

Cask & Barrel seems to have done the impossible - be a successful restaurant in a space where so many others have failed. Rick Kushman tells us how, in Comstocks Mag.

Cask & Barrel has 40 seats, and has been averaging about 75 people a night. The duo says there is a list of advantages that come with a smaller size, starting with the obvious: A slow night causes less financial damage.

First, it means fewer people on the floor and in the kitchen. When they opened in February, Cask & Barrel ran with two people cooking. Now they’re up to three. All are experienced chefs who’ve worked with Glasier before...

Second, the smaller size addresses a huge factor in any restaurant’s success — managing food costs. Cask & Barrel projects within a tighter range, and that slow night doesn’t leave crates of food spoiling in the walk-in cooler.

The menu is either small bites or shared dishes — no traditional entrees — which Flores says makes their costs more predictable, gives prices the air of affordability while actually driving the average check up, and keeps customers satisfied with the variety those dollars provided.

Read the entire story in Comstocks Mag.

Disclosure: Cask & Barrel advertises on Cowtown Eats. I also find the owners Gabriel Glasier and Kristel Flores a delightful couple and chose their event space to host a baby shower. If you haven't given their restaurant a try, you NEED to go. At a minimum, check out their happy hour.

Cask & Barrel is located at 1431 Del Paso Blvd. and can be found online at http://caskandbarrel916.com/.

For those who (like me) find Rick Kushman insightful, he also hosts a successful podcast Bottle Talk with co-host Paul Wagner. This is how they describe their show:

Wine does not have to be a mystery. It doesn’t need to make you feel you’re being tested to join some secret Skull & Bones Society. The stuff is, after all, wine. All you really need to know is how to get it open and which end of the glass to drink from. (We’re pretty sure it’s the open part.) Most of us drink it because it’s fun.

Learn more at RickandPalWine.com.

More News:

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VIDEO: Localis Restaurant in Midtown Sacramento - Chef Chris Barnum from Localis in Midtown joined us in our little kitchen, and the food was GREAT! Check out Localis and their "Hyper-Seasonal Food" at the website below. Paul Robins on FOX 40.

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