Udon's most expensive bar
And we all know that no such thing exists in Udon, dont weNaam Jai wrote:The Irish Clock has a drinks menu with prices and a separate food menu.
I think the chalk board is OK for the "spittoon" serving bars but not a better class pub.
Following Lee's suggestion and the chalkboard could include the "common" bar's bar fine and long and short time prices
IMO You don't need to be a "spittoon" pub to display a colourful and creative chalk board.naamjai wrote:I think the chalk board is OK for the "spittoon" serving bars but not a better class pub.
IMO it will not only increase sales of the lesser known drinks i.e. cocktails, smoothies, non-alcoholic etc but will also give the customer an idea of how much they're likely to pay.
Like the idea of price lists, now just a mute point, one is therefore supposing that the people writing the list can
a, Spell so you understand what they are writing
b, Hopeful that the price has not gone up ( note up it never goes down) since written
c, they can read what is written as well
d, lastly and not least It IS their list and not borrowed as someone suggested.
I put faith in bar owners I know ) Up 2 you bar, Place to be, Aussie ( 1),
fiddlers green
irish clock to name a few, others no go areas, saves stress and baht.
a, Spell so you understand what they are writing
b, Hopeful that the price has not gone up ( note up it never goes down) since written
c, they can read what is written as well
d, lastly and not least It IS their list and not borrowed as someone suggested.
I put faith in bar owners I know ) Up 2 you bar, Place to be, Aussie ( 1),
fiddlers green
irish clock to name a few, others no go areas, saves stress and baht.
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I don't associate a chalk board in a bar/restuarant with a 'spittoon' pub, most gastro pubs/steak houses/pubs/bars etc etc have one, some are chalked up by the bar workers while some are professionally done..come on nam jai you have seen them back home, even in Udon i would not take them as being a 'spittoon' bar if they had a simple but good on the eye chalk board.lee wrote:IMO You don't need to be a "spittoon" pub to display a colourful and creative chalk board.naamjai wrote:I think the chalk board is OK for the "spittoon" serving bars but not a better class pub.
IMO it will not only increase sales of the lesser known drinks i.e. cocktails, smoothies, non-alcoholic etc but will also give the customer an idea of how much they're likely to pay.
And what are the better class of pubs in Udon you speak of..?
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SO WHO WANTS TO KNOW WHERE TO GET VALUE BEER FROM?
To answer that question we need to define price first. Price is the sum total of all the tangible and intangible benefits of a product and/or service offering which a customer receives in exchange, usually for money. These benefits in the case of a beer are (not a conclusive list): obviously the beer, the service, the environment, quality of staff, the music and entertainment, how fit the chicks are, the whatever...
This benefit combination results in either a perception of value, or a perception of no value. If you receive perceived value you may be satisfied, or delighted if it was a really good experience. And dissatisfied if the product/service combination does not offer what YOU value, this being the case you should search for better value experience or continue to feel mugged off (the latter being the result of a low availability of quality product choices or a poor consumer decision (resulting from you)).
Additionally, whilst a price check at numerous bars and your local quick mart will give an indicator of price related value, it does not represent the sum of all benefits you get from a bar, restaurant or public house. Therefore, a price check is a weak indicator of value and should be considered a single factor in a more complex equation. Ultimately, who cares who offers the cheapest or most expensive drink, you should care about who offers YOU the most value, when considering all aspects of what the business has to offer YOU.
The point is that many businesses do not understand what their customers wants and needs are and, therefore, are unable to offer a combination of benefits which offer value and satisfaction. Understanding and applying this simple business knowledge is one thing that can make a business great and one reason why so many fail to survive in today
To answer that question we need to define price first. Price is the sum total of all the tangible and intangible benefits of a product and/or service offering which a customer receives in exchange, usually for money. These benefits in the case of a beer are (not a conclusive list): obviously the beer, the service, the environment, quality of staff, the music and entertainment, how fit the chicks are, the whatever...
This benefit combination results in either a perception of value, or a perception of no value. If you receive perceived value you may be satisfied, or delighted if it was a really good experience. And dissatisfied if the product/service combination does not offer what YOU value, this being the case you should search for better value experience or continue to feel mugged off (the latter being the result of a low availability of quality product choices or a poor consumer decision (resulting from you)).
Additionally, whilst a price check at numerous bars and your local quick mart will give an indicator of price related value, it does not represent the sum of all benefits you get from a bar, restaurant or public house. Therefore, a price check is a weak indicator of value and should be considered a single factor in a more complex equation. Ultimately, who cares who offers the cheapest or most expensive drink, you should care about who offers YOU the most value, when considering all aspects of what the business has to offer YOU.
The point is that many businesses do not understand what their customers wants and needs are and, therefore, are unable to offer a combination of benefits which offer value and satisfaction. Understanding and applying this simple business knowledge is one thing that can make a business great and one reason why so many fail to survive in today
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