Sawyers
 

Found ourselves on "that" side of the lake Saturday and I had a hankering for "Rings" Said to the wife "hey lets try Sawyers" I've always wanted to stop there. Ordered a large Onion Ring and Ice Tea came to $9.(something.) When I looked at the order that came from behind the counter I was shocked thought they made a mistake and gave me a small! Believe me for a small it would of been a stingy order! First and last time we eat at this establishment. We usually do Red Hill Dari for an Onion Ring fix but with the traffic and time figured we'd get there to late...They were hot and "OK" tasting but the amount we got for app. a $7.00 large order was totally unacceptable.

You don't say if you asked for an adjustment or correction. I frequently order rings at Sawyers and I will agree that the last time I was there, the rings were served in the same bucket as the burger instead of in their own container and thus the amount of rings was smaller. I think it was $14-15 for Cheeseburger, OR and frappe. All good, and properly cooked. I didn't complain, but next time I'm there I will ask when I order.

We love the Frappes there. The food is pricey, I agree.


Sent from my iPhone using Winnipesaukee Forum mobile app

I find that with the economy booming everyone is finally razing prices. If the government says there's no inflating, they are lying! :(

Pretty hard paying someone $15 per hour to wait on the window and sell you a cheeseburger for $1.99! Bringing back manufacturing might just be enough to stop the bleeding. You better believe foreign governments that trade with us have been screwing up for years, no thanks to both Republicans and Democrats in Washington. Government is never your friend...

What's interesting about this to me is the perception of value. I have never run or worked in a restaurant but I'm sure like any business most of the cost is labor, rent, utilities and taxes. I have to think that the cost of the actual onion has to be about 5 cents per order so why not give a huge amount? The cost of labor and to cook it is no more and a full looking plate overflowing with onion rings is cheap advertisement and would let you get away with a smaller burger or higher price.

Dunno. My 2 cents.

Food there is good, not great and the ice cream is good, although was better when they had soft serve.

They are in a particular location that sees a lot of traffic that are also close to campgrounds and other attractions such as Gunstock and Meadowbrook for those that want a quick bit (other than chain fast food), this allows them to upcharge.

Go to the “good” end of the lake and hit “Pop’s”
Their large is big enough for 4 people! Best on the lake!!

I went to Sawyers ONCE, true story... place is a tourist trap rip-off!

Don’t have any input for sawyers but Pop’s small onion rings (last week) were more than enough for two pretty big eaters!

Great point on the wages, and the same is true for the rent--there's plenty of cost pressure on the restaurants.

I also hope manufacturing does recover as you suggest. Although the increased demand for workers will lead to even higher wages and more expensive cheeseburgers

I did not say anything we ate them and left I will not return. We get Onion Rings for a snack quite often over the summer and at different places. I've (yes recently) ordered smalls at other places that were literally double the amount of Sawyers large. No thanks...:(

DPG.... Next time you are on this side of the lake... try Michelle's Onion Rings at the Looney Bin..... Fresh, hand cut & battered... Plenty for 2 people!

Woodsy

PS: her Buffalo Wings ROCK as well!

Thanks and noted....Have heard about the Wings...

Sawyers
 

I understand that folks go to Sawyers because it is nostalgic, but come on! If the locals stop going there, why bother?

When Jack was there, the ice cream was made with real cream and real flavors.
Food was awesome. After his demise, the boys tried to make a go of it and did OK. New owners mess up the original philosophy and now its a tourist trap. Go out back and if you can glimpse one of the ice cream containers, you will see its made elsewhere.

Last year, I made the mistake of ordering a $23 greasy, overcooked calm plate. when I find Lyons Den had clams at $10! I complained to the elderly woman in the back of the counter and she basically says sorry, your free to leave!

Sawyers....
 

Yep! Done going to Sawyer's.... Being a Gilford person, I give them great credit for hiring local kid's, but their attitude is wayyyyy to much for working at a local Drive-In Restauraunt....

If You Owned Sawyer's...Parking-Lot Attendants Necessary?
 

As the owner, wouldn't you continue to raise prices until clientele volume becomes manageable?

.

Is that business 101, gouge and gouge some more until they stop coming? :confused:

I seriously doubt they’re making anywhere near $15 an hour.


Sent from my iPad using Winnipesaukee Forum mobile app

You ask a different question than I opined on. My post simply noted that as employment increases, labor costs rise (hopefully!), and that causes other prices, such as cheeseburgers to rise as the cost of providing those cheeseburgers increases.

Back to your question--it depends on the business. If I was in a business that did not depend upon price for long term relationships and goodwill, such as running a hedge fund, then yes, I would crank prices to whatever the market would bear.

But a restaurant seen to be cranking up prices risks serious blowback, as is often seen on this board. So no, I would not increase price as far as a popular restaurant might need to in order to eliminate the line.

You are correct for a normal restaurant open year round looking for loyal customers especially in the off season, but Sawyers is only open from Memorial Day to Labor Day and their clientele are mostly vacationers staying in the camp grounds or motels looking for something fast but NOT fast food chain meals and some ice cream. This allows them to raise prices without a lot of blow back as most customers do not return at all the following year because they vacation other places or if they do return they have short fond memories of eating at an old fashion drive in and having ice cream after.

Joey ….

Only comment I have is that I think you overestimate the number of "tourists" in this part of the Lake. If it were in Meredith or Wiers, I would agree- but Gilford area has transitioned over the years from predominantly tourist to the more familiar seasonal Condo dwellers whom in fact come back year to year.


.

Spot on with that, that's me. And no food from Sawyers in years, it just stopped making sense for a lot of us. A half gallon of ice cream now and again, but even that has gone downhill.

I still go to Sawyers for the ice cream because they generally have all the old man flavors I like. grapenut, frozen pudding, orange pineapple and a couple others. Have not been impressed with the food in years.

From my experience as a customer I would say if you are not making a profit rather than slash the portion size charge what you need to for a fair amount and let the customer decide. If I get a huge burger and a ton of fries as long as it's decent I hardly notice that it cost $15 but skimping is noticeable no matter how good it is.

Pretty much. :coolsm:

The owners are in "the pursuit of happiness", not to provide an entitlement to those who stop by.

LMAO at “old man flavors” :D orange pineapple and pistachio are my fav-o-rites!

Take some orange pineapple home and blend it up with a little rum. Just sayin.

Wow, what a horrible sentiment. Call me old-fashioned, but I was raised that the best businesses serve everybody favorably, not just the owners. In fact, I always use to say that capitalism only works if it has a "conscience," but a book I recently read, "The Common Good," by Robert Reich, defines the difference between "stakeholder capitalism" and "shareholder capitalism."

In any case, I guess that's why value and service are as important to me as the actual food. As mentioned above, I'll gladly pay a little more to feel like I got "hooked up" rather than "hosed," and I very much appreciate feeling like I'm a valuable part of the business rather than just a overpaying sucker.

Sent from my Moto G (5S) Plus using Tapatalk

Sawyer's
 

Mocha chip is outstanding. As is Raspberry Truffle. Those are our "go to" as Sawyer's is close to home and consistently great quality ice-cream.

Can't speak to their other foods as we have our favorites for fried... or burgers... or pizzas... or salads.. or what have you. As locals we get the best of all worlds.

GB

There is a place that we would go for breakfast once a week until about 3 years ago when they cut the size of their pancakes in half. Have not gone back since. Had they raised the price $2 I'd still be going.

Guessing you aren’t going to share which establishment you are referring to. [emoji6].

Is this the reason you started Wafflepesaukee? [emoji12][emoji23][emoji23][emoji23]


Sent from my iPhone using Winnipesaukee Forum mobile app

No, I'm probably not going to namedrop, and this had nothing to do with why I'm serving breakfast. I'm serving breakfast to try and get people on my golf course. So many people remember the course from its days in neglect. I hope to attract hungry people by offering a high quality breakfast at a value competitive to the largest national chains. Then while they sit here salivating over the deliciousness with the golf course in the foreground. perhaps they will give it another try.

I was only joking around [emoji4]. I knew you we’re keeping it to yourself and it had nothing to do with you serving breakfast. Sorry.


Sent from my iPhone using Winnipesaukee Forum mobile app

Having owned a restaurant for 10 years (Sold it) I can tell you that food costs include the onion. , flour or whatever they use, batter, oil to fry it, maintenance to fryer, baskets to fry it (they wear out), employees as you mentioned, electric bill, gas bill, security system, taxes upon taxes, paper products *(expensive), light bulbs, light bulb covers, insurance of all kinds, and whatever other million things I have put out of my memory.

All true but what is the total cost of customers feeling like they are shortchanged and not coming back. Half an onion is not very expensive and for sure the actual cost of a skimpy basket of rings vs a fuller basket can only be pennies. Plus as I said, charge what it's worth. I think most would rather pay $20 for a plate and leave some behind instead of paying $12 and leaving hungry.

cheers

I think I see the problem. :rolleye2:

I'm with you--and so is a large chunk of the restaurant industry. It's the reason portions served in restaurants are often larger than those we would choose at home

and people have heart disease , diabetes, and obesity, but what do I know...

I think that larger portions are more likely served because the practice gets more out of labor. It takes the same labor to plate a $13 portion as a $25 portion.

I personally don't see a benefit to paying restaurant prices for leftovers to eat at home.

Maybe they should put on their menu, we serve small portions to keep you healthy.[emoji3]

Sent from my SM-G950U using Winnipesaukee Forum mobile app

We had a local place that served a 'tapas' menu. Perfect for us, and we went several times a month. but they had a reputation for being expensive. All those fixed costs don't shrink so much when you serve tapas. Now out of business.

"...while still charging for larger portions." Awesome marketing!

Sent from my Moto G (5S) Plus using Tapatalk

There is an art to understanding how to manage tapas.

Value
 

Hi all,

Speaking strictly from the consumer side, I think that consumers consider the value of restaurants based upon the following critera:

1. Experience - some restaurants are an experience and that is what the consumer is willing to pay for. This might be a view or ambience etc...
2. Quality - the quality of the food, not necessarily the quantity of the food.
3. Cost - the perceived value of what is being offered vs. what is being charged.

Having dined at Sawyers, it certainly does not rank in quality or cost.

Also note, that the consumer does not weigh the relative costs associated with running the business as eating out is a discretionary choice. We all have our biases...but restaurants that don't hit one or more of the aforementioned are likely to be temporary in a competitive market. Sawyers is really just an experience as we all remember it from our youth - they are only open during the summer, so that likely works for them.

Just my 2 cents.

Jetskier :cool:

Many restaurants focus now on serving food in small proportions.

In most cases it is pretty food, in small proportion, artfully conceiverd, prepared and plated.

This makes sense, at least if your target audience is concerned about calories and values ambiance and quality over getting a bang for their buck.

In LA, the beautiful people stay beautiful via both exercise and diet; they trade off quantity of food for a pretty plating / presentation and a creative touch to the cooking.

This allows them to savor their meal, not just inhale it.

Those who go to those places are not Ma and Pa Kettle types, that's for sure.

So this post will help you see the complex issues that restaurant owners face each and every day, here is my view on your list.

1. Cost - the perceived value of what is being offered vs. what is being charged.

[*]Quality - the quality of the food, not necessarily the quantity of the food.

[*]Experience - some restaurants are an experience and that is what the consumer is willing to pay for. This might be a view or ambience etc...

"the beautiful people in LA" ha, ha, ha!

Sent from my SM-G950U using Winnipesaukee Forum mobile app

…………… ………..

I’m with you...snowflakes and boneheaded actors. Beautiful people my arse.

Via diet, exercise and plastic surgery a lot of denizens in the LA area stay trim and good looking, unlike most of America.

Face it, many if not most Americans are lazy overeaters, and it shows.

I point out one way they get to enjoy dining out without shoveling in a massive amount of calories and I get flamed.

Heck, you people have a bit of LA in your backyard with Baygo's tapas restaurant: good quality, nice presentation, small quantity.

Isn't this how we should all be eating?

What is the point in pigging out, anyway?

I have never been to Sawyers , only once in the last few years to Harts and once recently to jo Greens but if you follow the recents forum posts i am surprised any of them survive but i guess a whole lot of non forum members must go . Many as Yogi Berra said “. Its so crowded no one goes any more “

"Plastic surgery", you forgot purging, now that's healthy! :laugh::laugh::laugh::laugh: I guess there are no fat people in LA and they eradicated heart disease years ago. And no, I'm not fat but I do enjoy eating.

Now that's presentation!:D

Sorry, But that would not be a “brioche bun” but rather “tranches de pain blanc” :D;)

Oink! Oink!

You're so right. I had been a yo yo dieter all my life since I was about 13 years old. I went to the Dr for a DOT check up to renew my CDL license when I was 47 and they told me to see my endocrinologist I had type 2 diabetes.

I immediately changed the way I eat to smaller portions and much less carbs and sugar in the process lost 115 lbs and have kept it off since. You can have your "cheat days" every now and then but reducing portions, sugar and carbs and ANYONE can lose weight. You just really have to want to lose the weight not just say it.

Or move to LA where everyone is beautiful. :D

Forgot to mention after about 9 months my weight loss stalled then a began a very light exercise program to jump start my metabolism.


Sent from my iPhone using Winnipesaukee Forum mobile app

This is your opinion and should be presented as such. Many medical conditions require a more informed and complex approach.

mac

Very ironic we are talking about this in a thread for a restaurant that specializes in ice cream and fried food. [emoji23][emoji23][emoji23]


Sent from my iPhone using Winnipesaukee Forum mobile app

But they reduced the size of their portions to keep everyone healthy from over eating.

Very true!!! [emoji23]


Sent from my iPhone using Winnipesaukee Forum mobile app

500/day = 3,500/week = 1 pound.
The science (especially of losing fat vs. muscle) is, however, much more detailed--glycemic index of the food, timing, metabolism, etc. In fact, many people find they stay the same weight because their bodies go into conserve mode if they don't eat enough and often enough.

So, to lose weight safely and effectively, one should eat healthy(er) food split into five or six smaller portions while being mindful of the glycemic index (speed of digestion, sugars being the fastest, whole grains the slowest) of the foods.

THAT being said, if someone is very overweight (as, ahem, I am now), simply being mindful of eating and activity will result in weight loss.

Sent from my Moto G (5S) Plus using Tapatalk

You did, in fact say no matter what was eaten or what time of day. That's pretty unequivocal and authoritative in tone. I'm just pointing out that there are many more nuances than that if you truly understand it.

I won't comment further if you wish to bluster on.

Not really
 

They just raised costs, quality remains meh, and those two things don’t add up to locals being enthused. I note nobody is raving about the place 😶

I guess you didn't get the sarcastic note.

Exactly right. Every time I've gone to 1,500 daily calories I lost right around 2lbs weekly. You can work out for hours and you'll get in shape but still have the weight.
Cutting calories is the only thing that works

Off track
 

How did this thread go from Sawyers to eating habits?

Part of the conversation was an issue with the price and portions for that price served by Sawyer’s.


Sent from my iPhone using Winnipesaukee Forum mobile app

I cut out nearly all carbs, tried to stay at or below 20g per day, and lost 60 lbs pretty fast and have kept most of it off so far. Once in a while now I'll eat a baked potato or slice of pizza and it feels like I consumed a brick.

Ignore my previous comment about carbs. First trip to sawyers this year. Frozen Pudding. Attachment 14127


Sent from my iPhone using Winnipesaukee Forum mobile app

Sweet!!!
 

Even better with a sugar cone. 🐻

Sawyers Fri night
 

Got up to Gilford late Friday night & meeting some friends to sit out on their dock. We were hungry & wanted to grab a bite to go. We pulled into Sawyers about 9:10 & outside light was on so we assumed they were open.
Once inside the menu board was off, and we were told they closed at 9. The gentleman could see our disappointment, & I asked if they had any cold sandwiches. He walked over to the grill & said, " its still on, I can make you whatever you want." Made us a few burgers & fries & we were happily on our way. Went above & beyond in my opinion, & I wanted to share it.

What a nice story. I don't think of going to Sawyer's but will do so because of this. Thanks!

It's carry your on whether eating inside or out. However they seem to have enough staff to carry orders to your table both inside and out. It has always been this way, but it works well for them when other places can't find enough staff. (I know it's a different level of staffing.) The food is good and well priced for casual dining. I go several times a season.

Sawyer’s is pretty good. We go usually twice a year. Unfortunately several years ago they stopped their soft serve ice cream which was the best this side of the lake.


Sent from my iPhone using Winnipesaukee Forum mobile app