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  1. #141
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    I'm surprised Cannibale is still open. Should take beats before that gongshow of a place closes down.
    Ultracrepidarian

  2. #142
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    Originally posted by msommers



    Next, they put the same products in stores right beside each other. This isn't abnormal since Tim Horton's has 3 (yes 3) fucking stores literally beside each other at the cafeteria in the university.

    jesus, there's 3 of them next to each other now? I assume the line is still off the charts as well?

    Is Tim's still the only true recession proof restauraunt? Even the worst tim's in the city (deer run) is swamped in the mornings on the way by
    Last edited by Brent.ff; 11-30-2015 at 03:55 PM.

  3. #143
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    The things Tim's has going for it is price and some sort of Canadian mentality of obligation to support it. Tim Horton's food and coffee is absolutely horrible. But it's cheap compared to Starbucks and I need to go out and buy coffee every morning from somewhere!

    Not that it matters but can any actually drink Starbucks or Tim's coffee black and genuinely enjoy it?! Given how many people add loads of sugar and milk/cream to both...probably not!
    Ultracrepidarian

  4. #144
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    I drink both black all the time.

    I avoid TH most of the time though.

    And yeah, holy shit their food is heinous.

  5. #145
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    Impark must be taking a shit kicking this year. They're starting to lower there rates everywhere, and when I look out my window at the once full lots, I see most are half or less full now.

  6. #146
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    Originally posted by msommers
    The things Tim's has going for it is price and some sort of Canadian mentality of obligation to support it. Tim Horton's food and coffee is absolutely horrible. But it's cheap compared to Starbucks and I need to go out and buy coffee every morning from somewhere!

    Not that it matters but can any actually drink Starbucks or Tim's coffee black and genuinely enjoy it?! Given how many people add loads of sugar and milk/cream to both...probably not!
    I despise Tim Hortons. I usually just drink office coffee, but when I used to go in the AM before work, I got McDonald's coffee. Cups are better, coffee is better, service is faster, price is just as low. I do everything I can to not support tim hortons and their shitty products.

  7. #147
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    Originally posted by mr2mike
    when another new hipster place opens up and becomes the rage for 6 months.
    click for larger version
    » Click image for larger version

    17th Ave or East Village?

  8. #148
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    Originally posted by darthVWader
    Impark must be taking a shit kicking this year. They're starting to lower there rates everywhere, and when I look out my window at the once full lots, I see most are half or less full now.
    these guys are hiking up the fees in my lot
    starting Jan 1!

  9. #149
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    Originally posted by msommers
    I'm surprised Cannibale is still open. Should take beats before that gongshow of a place closes down.

    Enjoyed Cannibale the few times I was there, weird name, pretty quaint little patio for the summer time. Reasonably good food & cocktails.

    Owned by the Blue Star people, so I think one operation can support the other if business is dropping off at the bar.
    DOES ANYONE NEED A GO-JUICE?

  10. #150
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    Originally posted by msommers
    I'm surprised Cannibale is still open. Should take beats before that gongshow of a place closes down.
    I haven't been there for a while, and only on the patio since last winter. What's messed up about it? Looks busy when I go by, the barber shop idea is stupid stupid stupid, so is the fact they have the blinds closed and lose their street presence, but is there more to it?

    I just go to LDV. Moar beer. And real food.

  11. #151
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    Tim Hortons changed their lids to McDonalds style. Had a coffee from Tims last week for the first time in a month or two and was surprised.

  12. #152
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    Bring back Melrose!

  13. #153
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    Wayne's getting old. He wanted to work less. That's basically why he shut that one down.

  14. #154
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    Originally posted by suntan
    If anything it shows just how high risk opening a food establishment really is.
    Its actually the worst. The first 6 months will make or break you.
    You got staff/cooks/chefs that will leave you in a second.
    Add in the fact that food cost has skyrocketed this past year, the current economic situation and you have the perfect storm.
    Submaker.Illest.

  15. #155
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    ^

    I remember when viet subs were $3.50.

    How do artisan coffee houses turn a profit? Charge $4 or 5 bucks for a coffee then the customer sits around for 2 hours chatting with friends or working on a laptop...

  16. #156
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    I think if you are looking to charge premium $, make sure the product, ambiance and experience matches it. Artigiano could have done well with 1/5th the space of what they had on 4th street.

  17. #157
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    Originally posted by mr2mike

    It's extremely high risk and usually a substaintial amount of inital capital.
    Large amount of marketing then trying to keep that client base when another new hipster place opens up and becomes the rage for 6 months.
    On that note I'm actually pretty surprised Village Ice Cream is still open, didn't expect it to last too long.

  18. #158
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    Originally posted by Manhattan
    ^

    I remember when viet subs were $3.50.

    How do artisan coffee houses turn a profit? Charge $4 or 5 bucks for a coffee then the customer sits around for 2 hours chatting with friends or working on a laptop...
    I remember when subs were $2 and you buy 5 get 1 free!

    Yea gotta love hipster places. Better make an appearance before they shut their doors.



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  19. #159
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    Originally posted by msommers
    Corbeaux started off with a quality product but it changed over time
    After eating there twice in the first two months of opening, I would beg to differ. Their macarons were crunchy instead of chewy and the eclairs were rubbery. Absolutely inexcusable for a place commanding those prices...

    Combined with the rest of Corbeaux's deficiencies, good riddance.

    That said, hopefully they try again with higher quality desserts and a more focused concept. Calgary is in desperate need of a high end, late-night patisserie
    Last edited by nicknolte; 11-30-2015 at 08:12 PM.

  20. #160
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    Originally posted by nicknolte
    Calgary is in desperate need of a high end, late-night patisserie
    I don't think that concept could ever be profitable in this city.

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