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  • Two new Korean BBQ restaurants opened recently: Magal and Hobak. They have a lot in common: Both provide very high quality meat, unlike some of the AYCE Korean joints like Gen or Sura. Both are staffed with young Asian men and women brimming with positive energy. (Speaking of brimming: Magal servers wear coolster fedora short-brims; Hobak is hatless). Our server, Troy, was sensational: did all the prep work, all the cooking, was engaging, and clearly committed to my group enjoying themselves. Frankly, Troy should be running the restaurant, because the people who actually ARE running the restaurant have their heads up their asses (which may be why they are the only ones NOT wearing coolster fedora short-brims). Here's why: Magal does not have a wine list, so I brought a bottle of 2010 Bordeaux to go with the beef and the pork. When I asked to have it opened, Troy informs me that corkage will be $25. It's corporate policy he says. And on top of that, they don't have proper wine glasses so we'll have to drink out of water glasses! WTF! I ask to see the manager. He slinks in, and I tell him two things: 1 - charging for corkage when the restaurant has no wine of their own is nothing short of stupid and punitive. 2 - Magal's main competition, Hobak, just up the street, encourages patrons to bring wine and charges zero corkage. The manager listens. Says nothing. Then slinks away leaving a noticeable trail of slime as he goes. Here's lesson #1 of any business: It's easier to keep a customer, than to make a new customer. That means when a buyer is participating in a business transaction, the seller should make sure the buyer leaves the transaction with a positive feeling. BECAUSE THAT'S WHAT MAKES THEM COME BACK TO BUY AGAIN!!!! The corporate braintrust of Magal must have missed that course at business school. So which restaurant will still be in business in the next 12-24 months? Hobak or Magal? My prediction is there will soon be a pile of used coolster fedora short-brims in the dumpster in the parking lot.
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