Block 16 (1611 Farnam Street)

[nebugeater]

This thread mentioned them so I will add this here.


Roaming around craigslist and see that New York Chicken & Gyro is for sale on Farnam.  Now you too can own your very own DT restaurant.



http://omaha.craigslist.org/bfs/1353199617.html" onclick="window.open(this.href);return false;

[RegisResident]

This thread mentioned them so I will add this here.


Roaming around craigslist and see that New York Chicken & Gyro is for sale on Farnam.  Now you too can own your very own DT restaurant.



http://omaha.craigslist.org/bfs/1353199617.html

Hmm... I never would have thought to look on craigslist to buy a business.

[Brad]

Block 16: Street food with some creative twists

http://www.omaha.com/article/20120203/G ... ive-twists

Chefs Paul Urban and Jessica Joyce didn't set out to open downtown Omaha's hippest lunchtime outpost for upscale street food.

But they have.

Block 16 — until recently, it went by its old name, New York Chicken and Gyros — has daily rotating specials that embrace high-end ingredients such as braised pork belly, short ribs, oxtail and foie gras. Those one-day-only dishes sit next to more typical street-food items: gyros and phillys — for both meat-eaters and vegans — hamburgers, hot dogs and salty French fries.

[ThatGuy]

This place rocks. Get whatever the daily special is or the pulled pork roll. I would avoid the fried chicken unless you like extremely salty food.

[Linkin5]

I recently went to this place and have nothing but good things to say.  It was cheap and the food was really good.  I'll pretty much echo what Thatguy said.

[mgmlot93]

Block 16 is awesome. The owners are great and the daily specials are fantastic. If you ever have a chance to try their biscuits and gravy drop everything and go get it immediately.

[Uffda]

Ate here on Tuesday for lunch.  Almost didn't find it as I was looking for a more obvious sign.  Philly steak sandwich was good.

[Linkin5]

Ate here on Tuesday for lunch.  Almost didn't find it as I was looking for a more obvious sign.  Philly steak sandwich was good.

They definitely need better signage, I would bet it would pay for itself within a couple months with increased business.

[derog]

Went here for lunch and liked it so much we went back the next day. The food is awesome, but there is a glaring problem with this place: not enough seating. We watched 3 groups of 5 people walk in, turn around, and walk out after noticing no seating. One wall has a giant wooden bar or something along it that needs to go, even if they're planning on reusing it. They need many more tables. They're losing a lot of business simply because they don't have enough seating, and I'd hate to see such an awesome place go under for such a simple fix.

[StreetsOfOmaha]

If their problem is that they are always too crowded, I doubt they'd be looking at going out of business. But yes, that's a decision they'll have to make at some point.

[ThatGuy]

Went here for lunch and liked it so much we went back the next day. The food is awesome, but there is a glaring problem with this place: not enough seating. We watched 3 groups of 5 people walk in, turn around, and walk out after noticing no seating. One wall has a giant wooden bar or something along it that needs to go, even if they're planning on reusing it. They need many more tables. They're losing a lot of business simply because they don't have enough seating, and I'd hate to see such an awesome place go under for such a simple fix.

The place employs 2 owners/chefs and a guy who takes the orders. I don't think they could handle many more tables at this point, unless you want to wait 45 mins for your food. It's not exactly a McDonald's.

Paul and Jessica bought NYCG as is and plan on phasing it into a gastropub. The bar will obviously be used for that purpose.

[Uffda]

I guess I missed the rush -- I walked down from a workshop at Central and go there about 1120 --- and left about about 1150 -- plenty open tables.

[Big E]

Paul and Jessica bought NYCG as is and plan on phasing it into a gastropub. The bar will obviously be used for that purpose.

The place is great and I wish them the best...

...but they'll have to make some serious operational adjustments to move the kind volume they will need to make this work.

[derog]

If their problem is that they are always too crowded, I doubt they'd be looking at going out of business. But yes, that's a decision they'll have to make at some point.

"Too crowded" in a space that fits 20 people that pay less than $10 and stay for an hour is not a good thing.

[StreetsOfOmaha]

I don't know, for the size of the space, $200/hour seems pretty decent.

[Brad]

I don't know, for the size of the space, $200/hour seems pretty decent.

Most restaurants operate on a really slim margin...  After they pay all the bills, I would guess not a lot left.  Also, that was a busy hour.  You know how many slow hours most restaurants have.

[Linkin5]

I don't know, for the size of the space, $200/hour seems pretty decent.

Most restaurants operate on a really slim margin...  After they pay all the bills, I would guess not a lot left.  Also, that was a busy hour.  You know how many slow hours most restaurants have.

Very true, most restaurants I've heard have a profit margin of about 3% after all costs considered.

[derog]

I don't know, for the size of the space, $200/hour seems pretty decent.

Most restaurants operate on a really slim margin...  After they pay all the bills, I would guess not a lot left.  Also, that was a busy hour.  You know how many slow hours most restaurants have.

Very true, most restaurants I've heard have a profit margin of about 3% after all costs considered.

Exactly. I love this place but it will need more volume (and fewer walkouts) to survive.

[Globochem]

Uh, this is some of the most ill informed armchair restauranteuring I've read in the Forum.  3% profit?  Not for long, that's for sure!

Derog, small restaurant's have small capacity.  It's a reality.  It's also part of the charm.  We go to Block 16 because not because it is mammoth and homogenous, but rather precisely because we know that the small scale allows for real attention to quality.  Paul and Jess have some of the best, if not the best, street food in town.  That sure doesn't hurt.  And as you pointed out, the tables are full.  They're full often.  Don't like it, then call first for take out.  Or come earlier.  Or later.  Or come again.  This isn't the first place where it is hard to get a table, and in almost no case is it good for the establishment to simple expand without thought to the economy of scale.  I submit this is a real problem with the new Dixie Quicks.

They also have a vision for the place, and you would do well to recognize that.  They are industry veterans as well.  A restaurant thrives because it is true to it's concept an executes well.  If some people have to wait until tomorrow to get a seat, so be it.  A restaurant understands it's cash flow far better than you.  And if you think that cramming a few tables into a restaurant is an ATM for higher revenues, that shows how novice you are to the industry.  

I certainly hope that people enjoy Block 16.  I do.  But save sanctimonious restaurant advice for when you open your own.

[derog]

Uh, this is some of the most ill informed armchair restauranteuring I've read in the Forum.  3% profit?  Not for long, that's for sure!

Derog, small restaurant's have small capacity.  It's a reality.  It's also part of the charm.  We go to Block 16 because not because it is mammoth and homogenous, but rather precisely because we know that the small scale allows for real attention to quality.  Paul and Jess have some of the best, if not the best, street food in town.  That sure doesn't hurt.  And as you pointed out, the tables are full.  They're full often.  Don't like it, then call first for take out.  Or come earlier.  Or later.  Or come again.  This isn't the first place where it is hard to get a table, and in almost no case is it good for the establishment to simple expand without thought to the economy of scale.  I submit this is a real problem with the new Dixie Quicks.

They also have a vision for the place, and you would do well to recognize that.  They are industry veterans as well.  A restaurant thrives because it is true to it's concept an executes well.  If some people have to wait until tomorrow to get a seat, so be it.  A restaurant understands it's cash flow far better than you.  And if you think that cramming a few tables into a restaurant is an ATM for higher revenues, that shows how novice you are to the industry.  

I certainly hope that people enjoy Block 16.  I do.  But save sanctimonious restaurant advice for when you open your own.

I love Block 16. I love their food. I love the concept. I'll just keep this post in mind when they close in a year. And if they don't? I'd be more than happy to have them prepare my hat to eat.

[chcainc]

Hello.  My name is Paul and I am the co-owner of Block 16.  Jess and I have followed this thread and just wanted to let everyone know that we are celebrating our 2ND YEAR ANNIVERSARY, even with all ofthe big groups leaving during lunch service and would like to know when we should plan on cooking someone's hat that was offered to us!?  Please let us know.  Thank you to all of our supporters, it has been lots of fun.  By the way, the margins are small but 3 percents is a bit asinine, we're crazy but not stupid!  We hope to see all of you soon, and we really can't wait to cook that hat!

[almighty_tuna]

Oh snap!  :D

Welcome to the forums, chcainc!

[Omababe]

Welcome to the forums, chcainc!

Yes, welcome, and most of all, congratulations on your two year anniversary! May there be many more!

To all, if you ever listen to me, please listen to me now ...

The independent locally-owned eatery is something that we need to value and support!

We've all heard the saying that some significant percentage of new restaurants fail within so many months. The numbers are not clear, but all of us have seen far too many "Grand Opening" signs turn into "For Lease" signs within a very short time!

Starting a restaurant from scratch takes a lot of determination, guts, luck, time, and of course hard-earned $$$$$. We know that many fail simply because they don't have that "inertia" (translated: $$$$$) to make it over the hump of the first few years. Successful restaurant operation needs talent in the kitchen, charisma in the wait staff, and the management has to have that sweet spot comprising business acumen and people skills.

From a strict ROI standpoint, it's poor speculation as an investment. Much better chances exist at the roulette table! I really have to respect anyone who makes that investment of $$$$$ and sweat into opening a new restaurant!

So, when the gang wants to do lunch and somebody pipes up with suggestions of Applebees or Pepperjax, please chime in and suggest Block 16 or any of several other local independent joints. Likewise, when the family wants to go out for dinner, please consider our unique local places instead of the formulaic usual suspects!

Tbanks for listening.

[Big E]

Yea, don't listen to most of the people on this forum telling people how to run their business.  I'm betting many of them can't balance their own checkbook, let alone run their own business.

And going back to my comment on the "operational adjustments" from several months ago, the kitchen seems to have speeded up on subsequent visits.

[Big E]

So, when the gang wants to do lunch and somebody pipes up with suggestions of Applebees or Pepperjax, please chime in and suggest Block 16 or any of several other local independent joints. Likewise, when the family wants to go out for dinner, please consider our unique local places instead of the formulaic usual suspects!

Whatever.  I'm camping outside the new Chik Fil A for couple of free Jesustenders.

[Brad]

Yea, don't listen to most of the people on this forum telling people how to run their business.  I'm betting many of them can't balance their own checkbook, let alone run their own business.

Whats this Checkbook you speak of?  Is that the old thing made of paper and you write how much money you were giving someone on it.  :;):

Seriously though, I need to go back and read this thread, who said 3%  I think you forgot a zero behind the 3.  Restuarants I have been involved with in the past were around 20%.  Its been a decade, but I think we made a bonus if we hit 20%.

Whatever.  I'm camping outside the new Chik Fil A for couple of free Jesustenders.

Three things great about next Wednesday....  Election is Over, Halloween is Over, and Chicken Fillet Hype is over.


BTW, welcome to the forum Paul!

[Linkin5]

^Lol.  That was me, I don't remember posting it but I hope I forgot to put a zero after the three or something.  60% of the time I make of my own statistics everytime.

BTW.  I actually have gone back to this place about two more times since I posted, it is legit!  I have been craving some poutine lately too so I'll probably be back soon.

[Big E]

Whats this Checkbook you speak of?  Is that the old thing made of paper and you write how much money you were giving someone on it.

Yeah.  It's like a spellchecker.  You should get one of those, too.  

[Brad]

For those of you that think a Philly needs Cheese Wiz...  Today at Block 16

[guitarguy]

Yummy.. looks amazing Brad.. I'm sure just as delicious as it looks too!

[MadMartin8]

For those of you that think a Philly needs Cheese Wiz...  Today at Block 16

Finally!

[NovakOmaha]

For those of you that think a Philly needs Cheese Wiz...  Today at Block 16

Ok, one, it does.  And two, http://www.patskingofsteaks.com/  If you've never had one at Pat's, get to Philly.  The one in the pic looks pretty good tho.  If you eat a philly and you don't need to change shirts the first time, go back til you do.

In Omaha, Lanskys has a good cheesesteak but get the beer cheese sauce side & douse the philly with it.  Pretty good cholesterol lunch.

[cp jay 07]

For those of you that think a Philly needs Cheese Wiz...  Today at Block 16

That looks ten times better than the |expletive| PepperJax serves up.

Wish I didn't have a business lunch I had to go to today. Do they just have this for one day as a special or is their cheesesteak always on the menu?

[S33]

Looks just like Pepperjax to me.

[jessep28]

Lol

[Hyok Kim]

I would avoid the fried chicken unless you like extremely salty food.

It's not chicken itself, but the batter.

[Hyok Kim]

I recently went to this place and have nothing but good things to say.  It was cheap and the food was really good.  I'll pretty much echo what Thatguy said.

The best bang for the buck eclectic cuisine.

[Hyok Kim]

The place employs 2 owners/chefs and a guy who takes the orders.

I like owner/chef restaurants.   I will always patronize owner/chef restaurants over non-chef owner ones.

[Hyok Kim]

Derog, small restaurant's have small capacity.  It's a reality.  It's also part of the charm.  We go to Block 16 because not because it is mammoth and homogenous, but rather precisely because we know that the small scale allows for real attention to quality.

Indeed.

 Paul and Jess have some of the best, if not the best, street food in town.

The best bang for the buck eclectic street cuisine.   Something I thought I would only see in Portland, OR.

  Don't like it, then call first for take out.

Do you like soggy fries?   There is only so much even a good chef can do to make fries stay crispy for so long.

 Or come earlier.  Or later.  Or come again.  This isn't the first place where it is hard to get a table, and in almost no case is it good for the establishment to simple expand without thought to the economy of scale.

Just think of Rao's.    They started small, and even when expanding, still stay small.

http://en.wikipedia.org/wiki/Rao's

 A restaurant understands it's cash flow far better than you.  And if you think that cramming a few tables into a restaurant is an ATM for higher revenues, that shows how novice you are to the industry.  

Indeed, for example, when a restaurant is at full capacity, it actually works better when they have less waiters (within reason) working, less confusion ordering/cooking for which waiter, and less 'bottlenck' due to fewer waiters and less chance of 'spectacular failure', waiters crashing into each other carrying full trays.

[Hyok Kim]

Seriously though, I need to go back and read this thread, who said 3%  I think you forgot a zero behind the 3.  Restuarants I have been involved with in the past were around 20%.  Its been a decade, but I think we made a bonus if we hit 20%.

I think someone has all restaurants including failing ones with that 3% margin thing.    At least in Chinese restaurants, the ones making it had more like 33% margin.