Why do many restaurants expect diners to spend money during the first few months of operations yet don’t feel its fair to review them from the get go? Supposedly they need at least 3 or so months to smooth out the kinks.

First time restaurant owners, chefs, etc… maybe I can understand. But those who’ve been in the business for years, I don’t get it.

I know, I know… “What about new staffing, new menus, ordering mishaps, and every other unpredictable disaster that happens when you open a restaurant?”

Think about a symphony performance. Opening night is “review night.” You’ve got only one chance to impress the critics on the first try, otherwise ticket sales will suffer for the remaining handful of gigs.

Eric EATS OUT has a great post about the new FnB Restaurant in Scottsdale where he highlights the successful opening night. Granted, the staff and the space are small but it sounds like the joint pulled it off quite nicely.

Yes. A “family and friends” pre-opening night is definitely a good idea to work out “kinks” in a new space just like a music ensemble has at least one on-stage dress rehearsal to test acoustics, adjust seating, etc. (No paying audience of course.)

Why is it OK to take the cash, but not the critiques?

What say you, restaurant folks?