Hello Udon!
WE WILL OPEN AT 16:00 TODAY AS OUR CHEF, PON RECEIVED NEWS OF A SPECIAL DELIVERY!
HIS WIFE MAY AND HE JUST WELCOMED A BRAND NEW, HEALTHY 3.02kg. BABY BOY INTO THEIR FAMILY, AND OURS.
BABY ARRIVED ONE DAY AFTER HIS DAD'S BIRTHDAY YESTERDAY, BUT STILL A GREAT BIRTHDAY PRESENT!
THE NEW DADY, MAY AND BABY ARE DOING JUST FINE!
WE WISH THEM THE BEST! CONGRATS GUYS!
Papa Z

called in today at about 1pm for a couple of beers but i think 225 bt for 2 big chang is a bit OTT , close on the most expencive in Udon at day time ....

Many other cheaper alternatives to be found I gave up eating and drinking there for that reason.

Macca

I’m sorry you feel this way. I’m also concerned that you seemingly attacked me by stating that you stopped eating here because of the prices.I have yet to make a single baht on the ROCKHOUSE and I hope to someday be able to repay myself for all of the expenses to open a restaurant and bar like the ROCKHOUSE. But I do have a question for you … what is a fair profit for an owner of an establishment like mine? 15%, 10%, 5%?

In the time that we have been open, we have been still pouring money into the operation to make Udon's premiere venue. We are not just a hole in the wall, dirty sleazy bar.

We have 8 people a day working around 10-12 hours a day each making above average monthly wages in order for us to not have to keep turning over staff. Additionally we pay payroll and other taxes every quarter to various Thai agencies.

People don’t realize how difficult it is to make money in the restaurant industry; they just look at the food cost and think they could do it for less. These are the hacks out there thinking they're going to make millions because they opened a bar.

Take this into consideration … we pay approximately 850,000 baht a year in product costs. this as you can see can add up … and I have not even listed the other 25-30 cost accounts, paper supplies, dues and subscriptions, supplies, city business taxes business licenses, health department licenses, alcohol production taxes, light bulbs, point of sale system, management information system costs, software, hardware, menu covers, menu paper, copier, copier paper, office supplies, business cards, delivery costs, and there is so much more that I can’t even think of it all right now.
In the first year of our operation we lost 750,000 baht. This figure doesn't include the initial investment layout to start the operation. Although we do support local charities such as orphanages and churches, that charity is limited to them.

I do take exception to your comments because they compared our establushment to others in Udon, and that is not an accurate comparison at all, when one considers, the venue, the service the quality of food, etc etc.

This is not the greedy owner trying to fleece the locals or local expats...it is a legitimate business that employs people in the Udon community, pays its employees well, and pays all of its taxes, values its guests, the guests that value good service and good food. We use real 100% beef for our regular burgers; no one else uses 100% beef for burgers. We bake our own pizza dough we make almost everything we do in-house from scratch, that takes time and effort, and we do pay our crewmembers a fair and living wage.

If my goal was to fleece anyone, my restaurant would never survive…it’s my hope that I’m able to provide people a great place to work, a great place to enjoy their friends and family, and a great place that supports its community.

But, There is a cost to doing all of these things and that cost is additional mark ups on certain things we offer and the times we offer them. If that is too much to pay, then I’m sorry, and we will miss you. Coincidentally, we've never had complaints about our pricing from our many Thai customers who enjoy our food, drinks and venue. But I think most people will realize that this is a cost of doing business the right way at a high level and will be willing to support a living wage in Udon by supporting those who chose to do business in this town.

Just for your info I was in business in Aus. for thirty three years and when I sold out I employed a staff of fifty people so I think I am qualified as to running a business and know about expenses.

My comment was more in line with Timmy's about the cost of your beer.

I only drink beer at a much cheaper rate than yours which is my prerogative my baht and I spend it where I like.

Macca46
And out comes the measuring stick. Maybe so, but that in fact only makes you qualified in your business, and not mine. Indeed your money your right to spend it where you want. My paid sponsor thread, my right to reply to your negative comment about my business as I like.
You want to trash my business do it on your own thread or somebody else's.
Z

all i was tring to say was i,m a day time drinker and call in at a few farang bars in Udon when i,m out and about
and i,d seen the Rockhouse thread and thought i,d give it a try , but if i,d have known the prices before i vistited
i would,nt have done so , the service was fine and the staff o.k but out out of the 5 staff i met only 1 spoke any
English i think he was the Thai manager , would i go there again ? i think not for the price as Macca says you can get a much better deal at many other bars in Udon ...

Timmy,
I have no issue with either comment you posted.
We certainly welcome constructive critique.
Macca's was not constructive in my opinion.
Know that we have 49 baht San Miguel beer all day long every day. We offer 50 baht large Chang beers on Friday and Saturday evenings, and 3 for 2 on all large beers all day long Thursday to Sunday (83 baht per beer). Additionally, we do many other drink promotions all week long. As we're not a bar alone we don't market in the same manner.
Just sorry that you visited on a day no promos were available.
Z

PAPA Z wrote:Macca

I’m sorry you feel this way. I’m also concerned that you seemingly attacked me by stating that you stopped eating here because of the prices.I have yet to make a single baht on the ROCKHOUSE and I hope to someday be able to repay myself for all of the expenses to open a restaurant and bar like the ROCKHOUSE. But I do have a question for you … what is a fair profit for an owner of an establishment like mine? 15%, 10%, 5%?

In the time that we have been open, we have been still pouring money into the operation to make Udon's premiere venue. We are not just a hole in the wall, dirty sleazy bar.

We have 8 people a day working around 10-12 hours a day each making above average monthly wages in order for us to not have to keep turning over staff. Additionally we pay payroll and other taxes every quarter to various Thai agencies.

People don’t realize how difficult it is to make money in the restaurant industry; they just look at the food cost and think they could do it for less. These are the hacks out there thinking they're going to make millions because they opened a bar.

Take this into consideration … we pay approximately 850,000 baht a year in product costs. this as you can see can add up … and I have not even listed the other 25-30 cost accounts, paper supplies, dues and subscriptions, supplies, city business taxes business licenses, health department licenses, alcohol production taxes, light bulbs, point of sale system, management information system costs, software, hardware, menu covers, menu paper, copier, copier paper, office supplies, business cards, delivery costs, and there is so much more that I can’t even think of it all right now.
In the first year of our operation we lost 750,000 baht. This figure doesn't include the initial investment layout to start the operation. Although we do support local charities such as orphanages and churches, that charity is limited to them.

I do take exception to your comments because they compared our establushment to others in Udon, and that is not an accurate comparison at all, when one considers, the venue, the service the quality of food, etc etc.

This is not the greedy owner trying to fleece the locals or local expats...it is a legitimate business that employs people in the Udon community, pays its employees well, and pays all of its taxes, values its guests, the guests that value good service and good food. We use real 100% beef for our regular burgers; no one else uses 100% beef for burgers. We bake our own pizza dough we make almost everything we do in-house from scratch, that takes time and effort, and we do pay our crewmembers a fair and living wage.

If my goal was to fleece anyone, my restaurant would never survive…it’s my hope that I’m able to provide people a great place to work, a great place to enjoy their friends and family, and a great place that supports its community.

But, There is a cost to doing all of these things and that cost is additional mark ups on certain things we offer and the times we offer them. If that is too much to pay, then I’m sorry, and we will miss you. Coincidentally, we've never had complaints about our pricing from our many Thai customers who enjoy our food, drinks and venue. But I think most people will realize that this is a cost of doing business the right way at a high level and will be willing to support a living wage in Udon by supporting those who chose to do business in this town.

I don't envy you Papa Z.It looks like a tough gig getting a business up and going let alone making a living.
You are not a charity,cheap Charlie's need to comprehend that.
I imagine trying to find the correct staff would be near impossible.
I'm yet to be a customer of yours,(I have tried twice) and after reading your comments/replies you have not lost me yet.
I will endeavor to get one of those great looking burgers and pizza into my hands.

Thank you Raoul.
Z

PAPA Z wrote:Macca

I’m sorry you feel this way. I’m also concerned that you seemingly attacked me by stating that you stopped eating here because of the prices.I have yet to make a single baht on the ROCKHOUSE and I hope to someday be able to repay myself for all of the expenses to open a restaurant and bar like the ROCKHOUSE. But I do have a question for you … what is a fair profit for an owner of an establishment like mine? 15%, 10%, 5%?

In the time that we have been open, we have been still pouring money into the operation to make Udon's premiere venue. We are not just a hole in the wall, dirty sleazy bar.

We have 8 people a day working around 10-12 hours a day each making above average monthly wages in order for us to not have to keep turning over staff. Additionally we pay payroll and other taxes every quarter to various Thai agencies.

People don’t realize how difficult it is to make money in the restaurant industry; they just look at the food cost and think they could do it for less. These are the hacks out there thinking they're going to make millions because they opened a bar.

Take this into consideration … we pay approximately 850,000 baht a year in product costs. this as you can see can add up … and I have not even listed the other 25-30 cost accounts, paper supplies, dues and subscriptions, supplies, city business taxes business licenses, health department licenses, alcohol production taxes, light bulbs, point of sale system, management information system costs, software, hardware, menu covers, menu paper, copier, copier paper, office supplies, business cards, delivery costs, and there is so much more that I can’t even think of it all right now.
In the first year of our operation we lost 750,000 baht. This figure doesn't include the initial investment layout to start the operation. Although we do support local charities such as orphanages and churches, that charity is limited to them.

I do take exception to your comments because they compared our establushment to others in Udon, and that is not an accurate comparison at all, when one considers, the venue, the service the quality of food, etc etc.

This is not the greedy owner trying to fleece the locals or local expats...it is a legitimate business that employs people in the Udon community, pays its employees well, and pays all of its taxes, values its guests, the guests that value good service and good food. We use real 100% beef for our regular burgers; no one else uses 100% beef for burgers. We bake our own pizza dough we make almost everything we do in-house from scratch, that takes time and effort, and we do pay our crewmembers a fair and living wage.

If my goal was to fleece anyone, my restaurant would never survive…it’s my hope that I’m able to provide people a great place to work, a great place to enjoy their friends and family, and a great place that supports its community.

But, There is a cost to doing all of these things and that cost is additional mark ups on certain things we offer and the times we offer them. If that is too much to pay, then I’m sorry, and we will miss you. Coincidentally, we've never had complaints about our pricing from our many Thai customers who enjoy our food, drinks and venue. But I think most people will realize that this is a cost of doing business the right way at a high level and will be willing to support a living wage in Udon by supporting those who chose to do business in this town.

..no one else uses 100% beef for burgers.....Well just to make 100% sure i talked with my wife regarding OUR Burgers at NOK RESTAURANT...We serve EITHER Burgers with Beef and Pork..or Burgers with 100% Beef..customers choiche and the price is the SAME.

We been in the food business for over a decade now,but i have to say that THIS year is slower then ever.But we will NOT cut any corners..Real butter,Real Cream,Fresh Herbs when we can find it instead of Dry Herbs..and all the food we do is done with LOVE..Have a good day everyone..PAPA Z too.

It seems to me most people on the forum are not looking for the best places to eat or drink, only the cheapest. I can understand that if you are on a budget. Some that can afford other places prefer them. Their reasons are their own.

If you like the food and decor of an establishment and can afford it, then patronize it. if you don't like it or cannot afford it then don't patronize it. No need to bad mouth it.

Charlieb wrote:It seems to me most people on the forum are not looking for the best places to eat or drink, only the cheapest. I can understand that if you are on a budget. Some that can afford other places prefer them. Their reasons are their own.

If you like the food and decor of an establishment and can afford it, then patronize it. if you don't like it or cannot afford it then don't patronize it. No need to bad mouth it.

Charlieb
Agree with your last sentence. but, I read the Rockhouse post as I read most posts by members and sponsors.
But I think that the 2 posters only commented in a 1 line and 2 line sentence on the price of the beer as being excessive for Chang. Maybe they are correct maybe they are wrong. But they are allowed to comment. They did not attack the business or the owner.
also, as a sponsor I think papa z did escalate the issue by taking it personally and going off into a long winded rant to the 2 poster. IMO. Which then polarizes the whole community into a US and THEM mentality. Thus allowing more and more negative comments. Sometimes IMHO it is just best to retreat and cop a negative comment on the chin, then come back stronger.
I hope papa z does well as businesses in Udon need to keep fostering and stay on deck in a profit manner to give us some choice.

" no one else uses 100% beef for burgers.....Well just to make 100% sure i talked with my wife regarding OUR Burgers at *** RESTAURANT...We serve EITHER Burgers with Beef and Pork..or Burgers with 100% Beef..customers choiche and the price is the SAME.

Sorry but this is just hijack marketing IMO

wazza wrote:" no one else uses 100% beef for burgers.....Well just to make 100% sure i talked with my wife regarding OUR Burgers at *** RESTAURANT...We serve EITHER Burgers with Beef and Pork..or Burgers with 100% Beef..customers choiche and the price is the SAME.

Sorry but this is just hijack marketing IMO

Well have to agree wazza..but i had a GENUINE point to prove..Are you Mr.Perfect wazza..??I'm sorry PAPA Z..I only wish you the best too..but please check facts BEFORE posting..Thank you BOTH.

DuiDui
My apologies about the 100% beef comment.
I should've said " no one I know of uses 100% beef". Not knowing you had a restaurant, let alone having eaten in your place, I would not have known that. However, the places I have eaten at in town do not use real 100% beef; not even Mickey D's or BK. That is fact.

To the rest of the comments here about my posts
I will say this again: my paid sponsor thread, I will reply as I see fit to any comment I deem deserving of such a reply. The previous commenter stated that "he stopped drinking and eating here because prices were too high", not because my Chang price was too high for him. alone.
Base drink prices on our menu may be a bit higher than others in town. Fact.
And again, I will offer that our establishment is not in the same category as most other farang foodservice and bar venues in town.
We appreciate everyone's business. Fact.
However, I wil not just sit back and allow people to post general negative comments on this thread which give the impression that all our prices are "too high", unanswered, regardless of my perceived "longwindedness". If the price is too high FOR THEM then they should state that, and not leave it open ended.
Keep in mind that I'm just replying to the posts. The intent of this thread is for us to promote our specials and to make you aware of our daily deals. Unfortunately, some have decided to use it as a grievance board.
At the end of the day, everyone has a choice.
Papa Z

PAPA Z,belive me when i say apologies accepted..I know you beeing abroad working alot and i always been thinking lucky him to be able to trust his staff that much allowing him/you to do so.I know how hard it is with staffing,even amongst family members..I think i know how you feel regarding not making (so far) much money YET..i
sencearly hope you "make it"..But if we don't get fellow expats to come and support us,well then i guess soon everyone is eating Thaifood day in day out...and YES i love Thaifood..So to all expats,PLEASE support us..we need you.

PAPA Z,once again..best wishes and hope you stay strong in your business adventure..Kind Regards from Nongsamrong.Road

PAPA Z wrote:DuiDui
My apologies about the 100% beef comment.
I should've said " no one I know of uses 100% beef". Not knowing you had a restaurant, let alone having eaten in your place, I would not have known that. However, the places I have eaten at in town do not use real 100% beef; not even Mickey D's or BK. That is fact.

To the rest of the comments here about my posts
I will say this again: my paid sponsor thread, I will reply as I see fit to any comment I deem deserving of such a reply. The previous commenter stated that "he stopped drinking and eating here because prices were too high", not because my Chang price was too high for him. alone.
Base drink prices on our menu may be a bit higher than others in town. Fact.
And again, I will offer that our establishment is not in the same category as most other farang foodservice and bar venues in town.
We appreciate everyone's business. Fact.
However, I wil not just sit back and allow people to post general negative comments on this thread which give the impression that all our prices are "too high", unanswered, regardless of my perceived "longwindedness". If the price is too high FOR THEM then they should state that, and not leave it open ended.
Keep in mind that I'm just replying to the posts. The intent of this thread is for us to promote our specials and to make you aware of our daily deals. Unfortunately, some have decided to use it as a grievance board.
At the end of the day, everyone has a choice.
Papa Z

But if we don't get fellow expats to come and support us,well then i guess soon everyone is eating Thaifood day in day out...and YES i love Thaifood..So to all expats,PLEASE support us..we need you.

What a load of rubbish. I go many Thai run restaurants/ Food outlets where you can buy Farang food which is very good & cheap.

If you want some special food like good American Pizza then OK visit Papa z outlet.
We all live in Thailand so have to compete with Thai outlets by being something Special which is worth the visit.

pal52 wrote:But if we don't get fellow expats to come and support us,well then i guess soon everyone is eating Thaifood day in day out...and YES i love Thaifood..So to all expats,PLEASE support us..we need you.

What a load of rubbish. I go many Thai run restaurants/ Food outlets where you can buy Farang food which is very good & cheap.

If you want some special food like good American Pizza then OK visit Papa z outlet.
We all live in Thailand so have to compete with Thai outlets by being something Special which is worth the visit.

I would like to add that the only business I can see in Udon that does not rely totallyon Farang custom is Jon at Udon Tap/3DM.
He has by hard work & good business sense created a market where Farang & Thai are very happy.
Maybe you should look at that principal in progressing your business.
I know Papa Z has by his posts in Thai as well as English.
Good luck to you Papa Z .
I really hope you succeed in your venture.
We need your kind of business in Udon

I will this comment , because I feel it is valid, it may not be the norm, but was when I visited. The other day I was looking foir a place to enjoy breakfast, not particularly early, but it was hot. So I ventured forth and saw the Roackhouse, seemed to remember that it had a good breakfast ( by remarks made by others ) so I went to visit it.
Asked the man behind the outside bar if they served breakfast, he shopwed me through the door , well that is when I got a shock.
Only one table for eating and that was full , the rest were tables for drinkers not eaters, it was dark and a person sat at the table who I do not know and could hardly see, is that you ???? come over and join us.

Well needless to say I left, stating no-where to eat. So the post requesting farangs to visit and eat, needs to be adjusted to those who are bat-like in their habits, seeking dark places, are welcome to visit, myself that visit has put me off visiting there ever again.
How can you gat people to visit when they car hardly see what they want and probably not see what they are eating idf they wish to avoid sitting outside breathing I the exhaust fumes of the morning traffic.