Once one blog posts a rumoured date, they all copy within hours. I'm almost positive they are all either copying from each other or taking the "next month" comment from the article posted.
As for the flatware, I don't see the big deal. It's really not that expensive when you start looking at quality flatware, which is needed in a high use area like a restaurant. I would not read anything at all into a correlation between the flatware price and it being a 2 credit restaurants. I would actually be really surprised if it's not 1 credit.
And finally, what gets me the most about this whole wait, is shouldn't we be seeing menus if we are a month or less away from opening? They would have to have that finalized long before a month pre-opening.
Not that I'm happy to say it but I agree. Time will tell......For what it’s worth I’m voting signature dining
keep the price high
Exactly. I can also see some type of prix fixe menu being out into place. Maybe not immediately, but eventually. If people want to come in for just a drink or dessert and the view/experience, the restaurant may be forced to do that in order to make money and cover it's costs.For what it’s worth I’m voting signature dining
keep the price high
Exactly. I can also see some type of prix fixe menu being out into place. Maybe not immediately, but eventually. If people want to come in for just a drink or dessert and the view/experience, the restaurant may be forced to do that in order to make money and cover it's costs.
Honestly, I have high expectations for the experience and atmosphere of this place, and I expect the price to match that.
But, that's the problem. There really IS no new info. There hasn't been for a long, long time. That's also why we changed the title to say that nobody knows anything.So we keep chit chatting and bumping this thread but folks felt the need to report/complain about my 'only post new info' thread and get it shut down so as to keep THIS thread for new updates because, only because, the title has 'watch' in it. Now we are back to wading through gobs and gobs of chit chat in hopes to find the new info. Ahhh...hard to find that new info here but I guess this is what it will be.
Just in the interest of clarity, it is not quite $100 for the silverware 1 person will use.
According to DFB: "Service for four ... costs $328.54 while service for 6 is $480.18"
This means that each diner's set of flatware cost about $80-$82. Still a lot, though. Plus, it's likely that the restaurant will get some sort of wholesale discount off of the rack rate.
Actually, $82 is not correct. The "service for four" is four place settings of 4 pieces of flatware each. You'll also have an extra spoon if you have soup, a fork or spoon for dessert, another fork for salad, and a knife for butter, not included in the $82 figure. In addition, the restaurant also needs sets to set up tables while the earlier set is being washed, and pieces to replace ones damaged or lost. At the list price, for 350 place settings, we are probably looking at $4-5M in flatware. Yes, there is likely a discount, but it's still millions of dollars on flatware.
I agree with all of this. I think it’s rather odd the menu has not been released yet. The delays are allegedly due to construction and the need to special order the glass. So why not release the menu? Unless their Comms department is waiting for a certain opening date to announce opening date and menu?Once one blog posts a rumoured date, they all copy within hours. I'm almost positive they are all either copying from each other or taking the "next month" comment from the article posted.
As for the flatware, I don't see the big deal. It's really not that expensive when you start looking at quality flatware, which is needed in a high use area like a restaurant. I would not read anything at all into a correlation between the flatware price and it being a 2 credit restaurants. I would actually be really surprised if it's not 1 credit.
And finally, what gets me the most about this whole wait, is shouldn't we be seeing menus if we are a month or less away from opening? They would have to have that finalized long before a month pre-opening.
How are you getting $3-4M? Even if like you said they get extra forks/spoons (lets say $40 for the extras) and then they double the total seats to 700 that is only $84,000. To hit $3M, they would need to get 25,000 total seats worth of 6 pieces of silverware....
I agree with all of this. I think it’s rather odd the menu has not been released yet. The delays are allegedly due to construction and the need to special order the glass. So why not release the menu? Unless their Comms department is waiting for a certain opening date to announce opening date and menu?
They'd also replaced the executive chef fairly recently, right? If they are starting menu planning and dishes from scratch, that can take a while.
I don't believe this has been shared here yet....
https://insidethemagic.net/2020/03/space-220-restaurant-epcot-opening-tm1/
Not sure it's really anything new but at least it's kinda, sorta information!
Actually, $82 is not correct. The "service for four" is four place settings of 4 pieces of flatware each. You'll also have an extra spoon if you have soup, a fork or spoon for dessert, another fork for salad, and a knife for butter, not included in the $82 figure. In addition, the restaurant also needs sets to set up tables while the earlier set is being washed, and pieces to replace ones damaged or lost. At the list price, for 350 place settings, we are probably looking at $4-5M in flatware. Yes, there is likely a discount, but it's still millions of dollars on flatware.
There are probably some highly creative menu items they don't want copied before the restaurant is able to have first dibs on internet exposure.I agree with all of this. I think it’s rather odd the menu has not been released yet. The delays are allegedly due to construction and the need to special order the glass. So why not release the menu? Unless their Comms department is waiting for a certain opening date to announce opening date and menu?
They'd also replaced the executive chef fairly recently, right? If they are starting menu planning and dishes from scratch, that can take a while.
They'd also replaced the executive chef fairly recently, right? If they are starting menu planning and dishes from scratch, that can take a while.
Exactly. They did replace the Executive Chef, but it's been months. I know nothing about running a restaurant, but wouldn't 3 months be enough time to get the executive chef officially announced and the menu finalized? They announced they were looking for a new chef on November 5th. The position was advertised and shortly after it was advertised, it said they weren't accepting any more applications. Then, they posted additional positions - for sous chef, etc.I believe it was in December though, so they have had months to finalize a menu now.