Mai Kai, Fort Lauderdale, FL (restaurant) - Locating Tiki

CAA Chip and Andy Member Corner table, Molokai Lounge, Mai-Kai. Joined: Jul 13, 2004 Posts: 2277	CAA Chip and Andy Posted posted on Tue, Jan 6, 2015 6:53 AM Right. I understand. I'm wondering though, what it would take to have the place running at full tilt? Is it a lack of investment and supplies? Is the Mai Kai, venerable as it is, too big for its own good? I'm a Disney fan at heart... ops fascinates me. :) Full tilt..... that's hard to define when applied to a restaurant. Disney has an advantage in this comparison by having back-ups and spares and extras of most things. If this widget breaks there is at least one more in a storage locker somewhere on the property. The Mai Kai has two storage/maintenance rooms that aren't much bigger than your average walk-in closet. And a Storage facility down the road a bit that is most old decor and christmas decorations. Then there is the difference in revenue streams... Disney charges a pretty penny just to get in the gates. There is no cover charge or minimum drink order to get in the Molokai. And then the last major consideration..... Seasonal business. It is Snow-Bird season down here in Florida. The Mai Kai is busy every night of the week, two shows every night, three shows on Friday and Saturdays. In about three months they will be back to one show during the week, two on the weekends. In about five months they will switch back to 'summer hours' and be closed on Monday's. Monies have to be banked in the busy winter-time to carry through the slow summer time. This pump that drives the rain windows can be fixed for hundred bucks or replaced for a thousand (don't know how much pumps really cost). Well why don't we repair it now and replace it later. And then you are right back into the initial problem of many small things all adding up to overwhelm the limited support staff. And while this is all interesting discussion about running a really big themed restaurant we are just entertaining ourselves with the discussion. The people who actually run the restaurant in question are doing something right because they just celebrated their 58th anniversary and all signs point to them making 59 successfully.

Right. I understand. I'm wondering though, what it would take to have the place running at full tilt? Is it a lack of investment and supplies? Is the Mai Kai, venerable as it is, too big for its own good?

I'm a Disney fan at heart... ops fascinates me. :)

Full tilt..... that's hard to define when applied to a restaurant.

Disney has an advantage in this comparison by having back-ups and spares and extras of most things. If this widget breaks there is at least one more in a storage locker somewhere on the property.

The Mai Kai has two storage/maintenance rooms that aren't much bigger than your average walk-in closet. And a Storage facility down the road a bit that is most old decor and christmas decorations.

Then there is the difference in revenue streams...

Disney charges a pretty penny just to get in the gates.

There is no cover charge or minimum drink order to get in the Molokai.

And then the last major consideration..... Seasonal business. It is Snow-Bird season down here in Florida. The Mai Kai is busy every night of the week, two shows every night, three shows on Friday and Saturdays. In about three months they will be back to one show during the week, two on the weekends. In about five months they will switch back to 'summer hours' and be closed on Monday's. Monies have to be banked in the busy winter-time to carry through the slow summer time. This pump that drives the rain windows can be fixed for hundred bucks or replaced for a thousand (don't know how much pumps really cost). Well why don't we repair it now and replace it later. And then you are right back into the initial problem of many small things all adding up to overwhelm the limited support staff.

And while this is all interesting discussion about running a really big themed restaurant we are just entertaining ourselves with the discussion. The people who actually run the restaurant in question are doing something right because they just celebrated their 58th anniversary and all signs point to them making 59 successfully.

Post #734428 by Chip and Andy on Tue, Jan 6, 2015 6:53 AM