Village Kitchen

[Harry Heffalump]

Went to the Village Kitchen the other night, first time since new ownership. Very underwhelmed by the service, but that was probably the best prime rib I’ve ever had. Very little fat, cooked perfectly, couldn’t ask for anything else quality wise. I’d rather have meh service and great food than great service and meh food so it worked out.

[Biggd]

Originally Posted by Harry Heffalump

Went to the Village Kitchen the other night, first time since new ownership. Very underwhelmed by the service, but that was probably the best prime rib I’ve ever had. Very little fat, cooked perfectly, couldn’t ask for anything else quality wise. I’d rather have meh service and great food than great service and meh food so it worked out.

I'm sure they are suffering from lack of help like every place else. I went during bike week and they were slammed, some of the waitresses were very stressed but as you said, the meal was great!

[tummyman]

Seth does a great job. Keeping prices down as much as he can but still maintaining quality. Cannot beat the meals. Don't give up....and it is worth supporting a local business person who is trying very hard to make a go of the restaurant and still keep the lights on.

[ITD]

Last time I was there they were slammed. The waitresses were running ragged. There was a line of people waiting to be seated. The hold up was the tables needed to be cleared. Well they cleared the tables after a while, in between waiting on people, they seated us, got our drinks , served the food, then brought the bill. They did an awesome job.

This is peak season for them, give them a break. my whole experience that day, from star to finish, was less than an hour. I wouldn’t hesitate to eat there again.

[adsyoung2015]

Hello everyone, Seth from the VK here. Always followed this forum but not very active. Appreciate all the kind words. As far as the service, we are having front of house staffing issues. We haven't been able to be open for dinner the last couple years and are doing all we can to stay open three nights. Two of the three girls that night were there all day breakfast, lunch, dinner and had to be there the next morning as well. They work hard and we are doing the very best we can. We look forward to a busy rest of the summer and fall hoping to see many of you along the way!

[FlyingScot]

You're doing great, Seth! I have not been for dinner, but breakfast a week ago was excellent, both the food and the service

[Blyblvrd]

Originally Posted by FlyingScot

You're doing great, Seth! I have not been for dinner, but breakfast a week ago was excellent, both the food and the service

Been there three times for breakfast recently and it was great everytime. Very busy staff one time yet they maintained a great attitude through it all. Stay strong, you have a great place, and we want you to succeed!


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[ACME on the Broads]

Seth, even after 30+ years, the VK is still our go-to place at the lake; our kids and now 6 grandkids just love everything about it. As for the service, we have zero to complain about and frankly, find the service way better than very good and the food, its quality, preparation and value...OUTSTANDING! And when you talk outstanding, is there anyone more pleasant, welcoming, efficient and kind than Anna?

Seth, you Anna(and even your young son Dillon) are all doing a great job! We love supporting "The VK and your family."

PS, VK's Saturday Prime Rib, BEST anywhere......just incredible!

[Biggd]

Originally Posted by ACME on the Broads

Seth, even after 30+ years, the VK is still our go-to place at the lake; our kids and now 6 grandkids just love everything about it. As for the service, we have zero to complain about and frankly, find the service way better than very good and the food, its quality, preparation and value...OUTSTANDING! And when you talk outstanding, is there anyone more pleasant, welcoming, efficient and kind than Anna?

Seth, you Anna(and even your young son Dillon) are all doing a great job! We love supporting "The VK and your family."

PS, VK's Saturday Prime Rib, BEST anywhere......just incredible!

I really need to try that Prime rib!

[GTO]

Originally Posted by adsyoung2015

Hello everyone, Seth from the VK here. Always followed this forum but not very active. Appreciate all the kind words. As far as the service, we are having front of house staffing issues. We haven't been able to be open for dinner the last couple years and are doing all we can to stay open three nights. Two of the three girls that night were there all day breakfast, lunch, dinner and had to be there the next morning as well. They work hard and we are doing the very best we can. We look forward to a busy rest of the summer and fall hoping to see many of you along the way!

Staff is doing a great job. We try and get there every turkey night and it’s always the same staff and they bust butt, but with a smile. We usually get the same waitress and she knows what we want before we even sit down. Yes, we are creatures of habit. Im sure not a lot of people are getting pancakes and an OJ on a summer evening

[Jilliebean28]

We love everything about VK! The Friday night pot roast is better than my mom made and she was a wonderful cook. You all are doing a great job!

[Sue Doe-Nym]

Rain, rain, and more rain……ugh! We hit the VK around 10:30 this morning, and they were bustling, for sure, but we were seated shortly, and enjoyed their always-yummy Eggs Benedict. They are doing a great job…no complaints from here….and the owner’s son was busing…a 12 year old who made me want to sneak him home with us. We are very happy that the new owner is having continued success.

[thinkxingu]

I've posted a few times about how I've been underwhelmed by Village Kitchen but that I appreciate the local ownership and Seth's story of coming up through the business, so we stopped in this morning to give it yet another shot...and they killed it. I got the Fatboy Special (Farmer's Breakfast) and L'il Buddy got the gravy and biscuits and everything was excellent.

My only gripe—and others in line behind us were grumbling about this as well—is that nobody greeted us while we were waiting in line. That lack of greeting mixed with no clear procedure got my son and I, and the people behind us, wondering if we should go elsewhere.

Given Seth's comments above, and the fact that things were starting to ramp up, my son and I agreed it was a small thing, but I think that's certainly an area to keep an eye on.

I'm all about mom-and-pop/local ownership, so I'm jazzed that things are going well for the new owners.


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[TiltonBB]

When I have been there on a weekend morning there is sometimes a line of 10 people out to the porch. It is pretty hard to greet everyone in line when there are people in front of them. I would rather have available staff doing something productive like taking orders, bringing food to people, and clearing tables to keep things moving.

The staff works very hard to do these things and keep the line moving. I have had many excellent meals there and the fact that is is a busy place says that a lot of people feel that way. I would rather spend less time in line and enjoy the meal than have a greeter at the door.

As has been said in many places, good help is hard to find and I am sure the VK has the same trouble finding competent help. A lot of the staff has been there many years and does a great job.

If I want to be greeted at the door I can always go to WalMart.

[thinkxingu]

Originally Posted by TiltonBB

When I have been there on a weekend morning there is sometimes a line of 10 people out to the porch. It is pretty hard to greet everyone in line when there are people in front of them. I would rather have available staff doing something productive like taking orders, bringing food to people, and clearing tables to keep things moving.

The staff works very hard to do these things and keep the line moving. I have had many excellent meals there and the fact that is is a busy place says that a lot of people feel that way. I would rather spend less time in line and enjoy the meal than have a greeter at the door.

As has been said in many places, good help is hard to find and I am sure the VK has the same trouble finding competent help. A lot of the staff has been there many years and does a great job.

If I want to be greeted at the door I can always go to WalMart.

I don't need a greeter, but one of the people passing by one of the many times could've said "Hi, we'll get to you in a minute."

Instead, what happened was, from us and people in the line behind us, "do we just stand here or is there a wait-list or what?"

There literally was no recognition we were standing there as everyone passed within a foot or two of us.

Like I said, not a huge deal, but weird enough for people in line to be thinking about.

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[TheTimeTraveler]

Basically the VK is a bare bones high volume, low overhead operation. They make their monies by good quality and turning the tables over quickly.

I recognize they have an ATM there, and they encourage folks to use it, but in this day and age they would be far better off to finally accept credit cards (not only for the convenience of the customers but for the benefit of the closing employees) as they have to count out and deposit thousands of dollars of dirty bills at the end of every single day. Credit cards would not only help, but would boost food sales (people have more money to spend using a credit card).

Other than that, I think they do a great job with everything else and I think the new owner has hit the nail where it belongs with continuing the tradition of good food with low overhead.

[TiltonBB]

They do a lot of volume and when you think of losing 3 or 4% off of their gross to credit card companies it make sense to do what they do.

I know Bob, the previous owner, had meals and his costs figured out down to what the condiments cost for each meal and priced the meals accordingly. Obviously, he was very good at what he did and Seth has continued to follow the example Bob set.

They run lean and give a good value and good quality and are able to do that because they don't give any of their proceeds to the credit card companies.

I have no idea what they do for volume but if $1 million was paid by credit card each year then they could lose $30,000 off the top. At some point that becomes real money!

[Charlie T]

Originally Posted by thinkxingu

I don't need a greeter, but one of the people passing by one of the many times could've said "Hi, we'll get to you in a minute."

Instead, what happened was, from us and people in the line behind us, "do we just stand here or is there a wait-list or what?"

There literally was no recognition we were standing there as everyone passed within a foot or two of us.

Like I said, not a huge deal, but weird enough for people in line to be thinking about.

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Deal with it!. Everyone else has for the prior several decades. No need to complain about a non event.

[winni83]

We have been going to the VK for 40 years, starting at their old location, the address of which escapes me at this moment. Never in all these years have we had any negative experiences about waiting in line or the periodic lack of a “greeter”. It is what it is. Perhaps it is not suitable for your sophisticated expectations and palate 😎

[FlyingScot]

Originally Posted by winni83

We have been going to the VK for 40 years, starting at their old location, the address of which escapes me at this moment. Never in all these years have we had any negative experiences about waiting in line or the periodic lack of a “greeter”. It is what it is. Perhaps it is not suitable for your sophisticated expectations and palate 😎

Hey--you're not being fair to my friend! I am certain, based on myriad posts, that Think does not have a sophisticated palate...

[Biggd]

I'm still one of those old guys that always carries cash so the credit card situation doesn't bother me at all if that's what it takes to get a good meal at a good price!

[thinkxingu]

Originally Posted by FlyingScot

Hey--you're not being fair to my friend! I am certain, based on myriad posts, that Think does not have a sophisticated palate...

Hahahaha! Totally right.

I do, however, appreciate feeling "seen." Of course, given that some online reviews say the same thing, I'm not the only one.

I do appreciate how defensive some of y'all are about this place, though.

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[winni83]

Nothing defensive about it, just simple facts. For the “y’all” people, many years ago the VK had a sign saying something like: “We’re not Southerners, we don’t serve grits. “

[thinkxingu]

Originally Posted by winni83

Nothing defensive about it, just simple facts. For the “y’all” people, many years ago the VK had a sign saying something like: “We’re not Southerners, we don’t serve grits. “

Simple facts is that it's good business to greet your customers rather than simply walk by them a bunch of times.

It's interesting, though, how no other restaurant has the hounds come out as much as VK. Like I said, I'm glad they've fostered such a loyal clientele.

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[FlyingScot]

Originally Posted by thinkxingu

Simple facts is that it's good business to greet your customers rather than simply walk by them a bunch of times.

It's interesting, though, how no other restaurant has the hounds come out as much as VK. Like I said, I'm glad they've fostered such a loyal clientele.

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Ironically, the Forum's favorite budget restaurant, the VK, and least favorite high end restaurant, The New Woodshed, both have a certain inflexibility (discipline?) about how they run their businesses, and a complete lack of concern if that does not fit some people. I enjoy both places, and both seem to be successful, so I do not say this judgmentally... Or maybe I kind of like their "I did it my way" approach to life?

[Sue Doe-Nym]

Think, I believe you’re a teacher. I don’t mean to be fussy or unpleasant, but “Like I said” is grammatically incorrect. I am thinking (hoping) that you intended to say “As I said”. No need to thank me…I am happy to help. 😇

[thinkxingu]

Originally Posted by Sue Doe-Nym

Think, I believe you’re a teacher. I don’t mean to be fussy or unpleasant, but “Like I said” is grammatically incorrect. I am thinking (hoping) that you intended to say “As I said”. No need to thank me…I am happy to help.

Formal vs. colloquial English.

And if you're going to critique, make sure to put your periods INSIDE your quotation marks—we've been free of the King's English since 1776.

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[LoveLakeLife]

Originally Posted by thinkxingu

Formal vs. colloquial English.

And if you're going to critique, make sure to put your periods INSIDE your quotation marks—we've been free of the King's English since 1776.

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Periods don’t always go inside quotation marks. It depends whether (not “whether or not”) the content inside the quotes is a full sentence said by someone that is being reiterated. In the context that Sue used them, I believe her construct with the period outside is correct. I do have doubts about the propriety of Think’s dash in his final sentence. Discuss. haha


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[LoveLakeLife]

Credit to Think for holding back on the lack of spaces in Sue’s ellipsis and possibly the need for the ellipsis to begin with (with which to begin?).


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[Winilyme]

Originally Posted by Charlie T

Deal with it!. Everyone else has for the prior several decades. No need to complain about a non event.

If I was the VK's proprietor, I'd be thankful for Think's feedback. In fact, Think ought to provide his thoughts direct to VK. It came across to me as constructive versus critical feedback...and stated in a sensitive way. Businesses that ignore their customer's feedback and ever-evolving preferences risk obsolescence.

VK doesn't need to agree with Think. They don't need to change. It's ultimately their call. However, I'm betting the VK would be interested in it.

[thinkxingu]

Originally Posted by LoveLakeLife

Periods don’t always go inside quotation marks. It depends whether (not “whether or not”) the content inside the quotes is a full sentence said by someone that is being reiterated. In the context that Sue used them, I believe her construct with the period outside is correct. I do have doubts about the propriety of Think’s dash in his final sentence. Discuss. haha


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The only time the period comes after the quotation mark is if there's a citation that follows. That's it. End of story...unless I want to add ellipses to include an addendum.

And, yes—there are multiple issues with Sue's grammar, along with most others' on, well, almost every forum in America because they're mostly informal. As an important person once said, "ain't nobody got time for that."

Now, how about we get back to lambasting me for my VK comments?

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[winni83]

Here is a solution to the VK greeter “problem”. VK hires the Woodshed manager who in my opinion is obsequious to an extreme as the greeter. What could possibly go wrong? 😃

[SAMIAM]

INteresting take on using cash


Why should we pay cash everywhere we can
with banknotes instead of a credit card? 💳
- I have a $50 banknote in my pocket.
Going to a restaurant and paying for dinner with it. The restaurant owner then uses the bill to pay for the laundry. The laundry owner then uses the bill to pay the barber. The barber will then use the bill for shopping.
After an unlimited number of payments, it will still remain a $50, which has fulfilled its purpose to everyone who used it for payment and the bank has jumped dry from every cash payment transaction made...
- But if I come to a restaurant and pay digitally - Card, and bank fees for my payment transaction charged to the seller are 3%, so around $1.50 and so will the fee $1.50 for each further payment transaction or owner re laundry or payments of the owner of the laundry shop, or payments of the barber etc.....
Therefore, after 30 transactions, the initial $50 will remain only $5 😫 and the remaining $45 became the property of the bank 🏦 thanks to all digital transactions and fees.
Small businesses need your help and this is one way to help ourselves too. Pull small draws of cash out at a time and use that instead of tap, credit, etc.
When this is put into perspective, imagine what each retailer is paying on a monthly basis in fees at 3% per transaction through their POS machine.
If they have, for example, $50,000 in sales & 90% are by Card, they are paying $1500 in fees in ONE Month. $18,000 in a year! That comes out of their income every month.
This would go a long way to helping that small business provide for its family!🏦

[phoenix]

My answer is simpler if you don't like the restaurant go somewhere else

[camp guy]

Very interesting story by SAMIAM, but the question is: How much business does an establishment not get because the don't take credit cards. This question is very close to being unanswerable, unless you could poll every car going by. To me it is a nothingburger. The dining public is what it is, period.

[Biggd]

Originally Posted by camp guy

Very interesting story by SAMIAM, but the question is: How much business does an establishment not get because the don't take credit cards. This question is very close to being unanswerable, unless you could poll every car going by. To me it is a nothingburger. The dining public is what it is, period.

But, it seems like he already has more business than he can handle so that's a moot point.

[FlyingScot]

Originally Posted by SAMIAM

INteresting take on using cash


Why should we pay cash everywhere we can
with banknotes instead of a credit card? 💳
- I have a $50 banknote in my pocket.
Going to a restaurant and paying for dinner with it. The restaurant owner then uses the bill to pay for the laundry. The laundry owner then uses the bill to pay the barber. The barber will then use the bill for shopping.
After an unlimited number of payments, it will still remain a $50, which has fulfilled its purpose to everyone who used it for payment and the bank has jumped dry from every cash payment transaction made...
- But if I come to a restaurant and pay digitally - Card, and bank fees for my payment transaction charged to the seller are 3%, so around $1.50 and so will the fee $1.50 for each further payment transaction or owner re laundry or payments of the owner of the laundry shop, or payments of the barber etc.....
Therefore, after 30 transactions, the initial $50 will remain only $5 😫 and the remaining $45 became the property of the bank 🏦 thanks to all digital transactions and fees.
Small businesses need your help and this is one way to help ourselves too. Pull small draws of cash out at a time and use that instead of tap, credit, etc.
When this is put into perspective, imagine what each retailer is paying on a monthly basis in fees at 3% per transaction through their POS machine.
If they have, for example, $50,000 in sales & 90% are by Card, they are paying $1500 in fees in ONE Month. $18,000 in a year! That comes out of their income every month.
This would go a long way to helping that small business provide for its family!🏦

Great point! Although I much prefer plastic, and if I owned a restaurant I'd take plastic, this is the "My way" attitude I was trying to describe before.

To Sam's point--our financial economy is too large for our "real" economy in myriad ways. Visa and Mastercard are a steady leakage from the local economy. Similarly, if you pay your financial advisor or mutual fund manager 1% of your assets/year, you are screwing yourself over time.

[farechofisherman]

I am in the same boat as Winni83. I have been going to the VK since the previous location, just up or down the road. I love the place! I have waited 30 -45 for a table and it is what it is. I know that going in! Nobody has ever cut the line in front of me and everyone seems to understand what's going on with the queue. I would rather the service person work on clearing an empty table for reset than greeting me, this is not Le Bernardin. And 50-60% of metro NYC restaurants now charge 3.5-5.5% for credit card purchases. I recommend bring cash, knowing there will be a wait, leaving the anxiety elsewhere and just enjoy the place for what is; great food, great service and consistent. That's the way it has been for a long time.

[LoveLakeLife]

Originally Posted by FlyingScot

Great point! Although I much prefer plastic, and if I owned a restaurant I'd take plastic, this is the "My way" attitude I was trying to describe before.

To Sam's point--our financial economy is too large for our "real" economy in myriad ways. Visa and Mastercard are a steady leakage from the local economy. Similarly, if you pay your financial advisor or mutual fund manager 1% of your assets/year, you are screwing yourself over time.

I miss Bankamericard and Mastercharge.


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[ITD]

I'm fan of credit too, but the more I see of electronic transactions and lower and lower transaction value reporting requirements of card companies to the government, I appreciate cash more and more.

I support VK's decision to not offer credit cards. Overhead on transactions is expensive and generally you need to rent the machines. And regardless of what most people think, those costs are always passed on to the consumer, same as corporate taxes.

[tis]

Originally Posted by ITD

I'm fan of credit too, but the more I see of electronic transactions and lower and lower transaction value reporting requirements of card companies to the government, I appreciate cash more and more.

I support VK's decision to not offer credit cards. Overhead on transactions is expensive and generally you need to rent the machines. And regardless of what most people think, those costs are always passed on to the consumer, same as corporate taxes.

And depending on the amount of business and deal they are able to get a business pays around 3% for each transaction. I have noticed in the last couple of years if you use plastic, more and more people are adding a fee to use it. As I recall it used to be illegal to do that but not anymore.

[Biggd]

I ran a small business which I closed 3 years ago. Back then I was paying about 1.5% on CC most transactions, 3% on American Express, I'm sure it's doubled by now. My business grossed about 250K a year and I paid about 5K in CC fees.
When I first opened, I tried going cash & check only, but after a few months I realized I needed CC. You can get away with it with small transactions, but you need CC's for large transactions

[FlyingScot]

The fun thing about VK threads is that they are completely timeless. We could take all of the posts from 10 years ago, paste them in here, and they'd be entirely consistent with current posts. We could even have a contest to see if any of us could identify old vs new

[SAMIAM]

Originally Posted by FlyingScot

The fun thing about VK threads is that they are completely timeless. We could take all of the posts from 10 years ago, paste them in here, and they'd be entirely consistent with current posts. We could even have a contest to see if any of us could identify old vs new

Haha.....you are so right
When I saw this post I was told "The credit card debate has risen from the dead"

[TiltonBB]

Originally Posted by FlyingScot

The fun thing about VK threads is that they are completely timeless. We could take all of the posts from 10 years ago, paste them in here, and they'd be entirely consistent with current posts. We could even have a contest to see if any of us could identify old vs new

The one thing that is consistent is people like the Village Kitchen. Good quality at a fair price brings them many repeat customers.

Places like the VK and Pop's have spent many years building up a well deserved loyal following.

[Outdoorsman]

Originally Posted by TiltonBB

The one thing that is consistent is people like the Village Kitchen. Good quality at a fair price brings them many repeat customers.

Places like the VK and Pop's have spent many years building up a well deserved loyal following.

If I am not mistaken, VK has new owners. Shouldn't the new owner build their own reputation? Their own way? Reputations are non-transferable IMO and well stated, time and time again, on this very web site.

[Biggd]

Originally Posted by Outdoorsman

If I am not mistaken, VK has new owners. Shouldn't the new owner build their own reputation? Their own way? Reputations are non-transferable IMO and well stated, time and time again, on this very web site.

Nothing wrong with copying the success of the previous owner, esp if you worked for him or her.
If it's not broke it doesn't need fixin, until it does! In this case it seems like the new owner of VK has just followed in the footsteps of the previous owner with continued success.
I've seen a lot of good businesses, that changed hands, that were run into the ground because the changes didn't sit well with the clientele.

[tis]

Originally Posted by Biggd

Nothing wrong with copying the success of the previous owner, esp if you worked for him or her.
If it's not broke it doesn't need fixin, until it does! In this case it seems like the new owner of VK has just followed in the footsteps of the previous owner with continued success.
I've seen a lot of good businesses, that changed hands, that were run into the ground because the changes didn't sit well with the clientele.

I totally agree. VK had a different, very popular approach and don't change what ain't broke!!

[FlyingScot]

Originally Posted by Outdoorsman

If I am not mistaken, VK has new owners. Shouldn't the new owner build their own reputation? Their own way? Reputations are non-transferable IMO and well stated, time and time again, on this very web site.

At least a handful of us have commented that the new owner is continuing the most important aspects of the old owner's approach. He is smart enough not to fix what isn't broken. Thus he is building his own reputation. You should try it and report back

[ACME on the Broads]

Best entry ever on Winnipesaukee.com!

Yup, hire Greg; Mr. Personality, Mr. Charisma, and Mr. Miserable to be the VK's greeter and it's a guarantee you'll destroy an icon.

[phoenix]

As Yogi said nobody goes there anymore it’s too crowded