Comments on: Xoco – where fast food meets fine diners http://www.chicagobites.com/2009/10/xoco-rick-bayless-chicago.htm Your Chicago Dining Guide Thu, 29 Jul 2010 17:42:27 +0000 hourly 1 http://wordpress.org/?v=3636 By: art http://www.chicagobites.com/2009/10/xoco-rick-bayless-chicago.htm/comment-page-1#comment-378 art Thu, 22 Oct 2009 16:47:14 +0000 http://www.chicagobites.com/?p=1860#comment-378 "I will tell you that the sheer weight of two burritos in a bag made my arm tired. Half of that food ended up in my stomach." I should clarify. I don't see this as a good thing. “I will tell you that the sheer weight of two burritos in a bag made my arm tired. Half of that food ended up in my stomach.”

I should clarify. I don’t see this as a good thing.

]]> By: art http://www.chicagobites.com/2009/10/xoco-rick-bayless-chicago.htm/comment-page-1#comment-377 art Thu, 22 Oct 2009 16:44:04 +0000 http://www.chicagobites.com/?p=1860#comment-377 I can see why it would be hard for locals to get their heads around the long lines and the price point. But Rick Bayless is the biggest food celebrity in Chicago--that in itself is an attraction to a huge majority of the clientele. This is definitely a very unique situation unlike any other in the city and that, in my opinion, is what necessitates the line wrangler. It also means, in simple business terms, that it can demand a higher price point. I think though, that industry folks can take away the positive aspects of this concept such as--skillfully crafted, local and sustainable ingredients and a variety of uber authentic offerings with the option of pricey adornments for a heel-heeled or splurging clientele and incorporate them into other quick service concepts that don't have to be as expensive and, unless they are the biggest food celebrity in their city, will not need a line wrangler. I purchased some food at another "Mexican" quick service concept just last night (because I had a two for one coupon) it is called Chipotle. I will tell you that the sheer weight of two burritos in a bag made my arm tired. Half of that food ended up in my stomach. Concept-wise, Xoco and Chipotle are both quick service Mexican restaurants. To me-one is the now and the other is the future of quick service. I have no way of knowing but I think that Xoco could easily be a streamlined way for Rick Bayless to reach the street level fresh food market in every big city. There's the Macy's thing--not practical for most people and there's the Frontera Foods which is great but it's just a small taste. You can really say that Xoco is tasting fresh made food that represents everything that Rick Bayless stands for. ***And I do not know or work for Rick Bayless. This is just an industry person's observations and opinions on Rick Bayless as chef and entrepreneur and on the concept. I can see why it would be hard for locals to get their heads around the long lines and the price point. But Rick Bayless is the biggest food celebrity in Chicago–that in itself is an attraction to a huge majority of the clientele. This is definitely a very unique situation unlike any other in the city and that, in my opinion, is what necessitates the line wrangler. It also means, in simple business terms, that it can demand a higher price point.

I think though, that industry folks can take away the positive aspects of this concept such as–skillfully crafted, local and sustainable ingredients and a variety of uber authentic offerings with the option of pricey adornments for a heel-heeled or splurging clientele and incorporate them into other quick service concepts that don’t have to be as expensive and, unless they are the biggest food celebrity in their city, will not need a line wrangler.

I purchased some food at another “Mexican” quick service concept just last night (because I had a two for one coupon) it is called Chipotle. I will tell you that the sheer weight of two burritos in a bag made my arm tired. Half of that food ended up in my stomach. Concept-wise, Xoco and Chipotle are both quick service Mexican restaurants. To me-one is the now and the other is the future of quick service.

I have no way of knowing but I think that Xoco could easily be a streamlined way for Rick Bayless to reach the street level fresh food market in every big city. There’s the Macy’s thing–not practical for most people and there’s the Frontera Foods which is great but it’s just a small taste. You can really say that Xoco is tasting fresh made food that represents everything that Rick Bayless stands for.

***And I do not know or work for Rick Bayless. This is just an industry person’s observations and opinions on Rick Bayless as chef and entrepreneur and on the concept.

]]> By: Tammy http://www.chicagobites.com/2009/10/xoco-rick-bayless-chicago.htm/comment-page-1#comment-373 Tammy Thu, 22 Oct 2009 04:20:29 +0000 http://www.chicagobites.com/?p=1860#comment-373 @Harold (SMM) The fact that a line wrangler is necessary means there's a problem with how it's designed. I don't like going into a restaurant and not intuitively understanding how I'm supposed to order food and eat it. @Harold (SMM) The fact that a line wrangler is necessary means there’s a problem with how it’s designed. I don’t like going into a restaurant and not intuitively understanding how I’m supposed to order food and eat it.

]]> By: Tammy http://www.chicagobites.com/2009/10/xoco-rick-bayless-chicago.htm/comment-page-1#comment-372 Tammy Thu, 22 Oct 2009 04:19:35 +0000 http://www.chicagobites.com/?p=1860#comment-372 You know, I think you're right to compare it to Urban Belly. Both are trying for lower-scale solutions to compete in this economy. However, I feel Rick Bayless is too big for this concept to work. The space was overrun the evening we were there. Xoco should pack up and go somewhere much larger. You know, I think you’re right to compare it to Urban Belly. Both are trying for lower-scale solutions to compete in this economy. However, I feel Rick Bayless is too big for this concept to work. The space was overrun the evening we were there. Xoco should pack up and go somewhere much larger.

]]> By: art http://www.chicagobites.com/2009/10/xoco-rick-bayless-chicago.htm/comment-page-1#comment-371 art Thu, 22 Oct 2009 03:37:26 +0000 http://www.chicagobites.com/?p=1860#comment-371 I think it's a great model for upper-scale quick service restaurants. There's a lot of offerings packed into that little place. Here's my take on Xoco: http://thepleasanthouse.com/2009/09/10/restaurant-tale-xoco-its-simple-too/ I think it’s a great model for upper-scale quick service restaurants. There’s a lot of offerings packed into that little place. Here’s my take on Xoco: http://thepleasanthouse.com/2009/09/10/restaurant-tale-xoco-its-simple-too/

]]> By: Harold (SMM) http://www.chicagobites.com/2009/10/xoco-rick-bayless-chicago.htm/comment-page-1#comment-370 Harold (SMM) Wed, 21 Oct 2009 20:49:04 +0000 http://www.chicagobites.com/?p=1860#comment-370 Pics look great! The way the waiting lines work sound kind of odd to me. Though it is awesome to see they are so busy that they need lines. Of course the other good thing is that they have someone minding the line like you note. That can be really good for customer interaction. Pics look great! The way the waiting lines work sound kind of odd to me. Though it is awesome to see they are so busy that they need lines. Of course the other good thing is that they have someone minding the line like you note. That can be really good for customer interaction.

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