The lights were off and no one was home (just like at HQ)
October 22nd, 2011 | 
Author: I drove past a Dream Dinners store last night at 6pm and the place was dark and locked up tight. It didn’t look like anyone had been there all day. Funny, it used to be people came out on Friday nights with bottles of wine and put meals together.
Other Articles of Interest:
- Ditching the Dream Dinners and Walking to the Wine Bar
- Act now and get customer recipes from Dream Dinners
- Product Review: Dream Dinners
- Let there be blogs!
- Outsourcing Home Cooking
- Dream Dinners enters 21st Century
- Dinner for Life – Now with ridiculous membership fees
- Did I speak too soon?
- Cooking, Henry Ford-style
- Is it a waiting game?
Posted in Dream Dinners
Good Morning,
Do you think, that there is no future for MA concepts or just that the concept model was never explained nor executed correctly?? (i,e more oriented towards a learning experience, a social aspects, where the food part will only be the excuse to come to one of those venue…….)
Many thanks for your answer
Hi Foodlover,
Let me say that Tucker has been a trooper for the last almost 5 years keeping this puppy running. We commenters come and go. I’m one of the original owners of an MAK, now called so many things it makes your head spin. I have been out of business for going on 5 years. Number one let me say this as kindly and as forcefully as possible.
There is NO FUTURE for the MAK concept, as many of us have said MANY times ad nauseum it was a faulty model, that was not properly vetted, in other words the only people who were EVER gonna make money was the Zors. Number two, “education” or lack thereof is a handy ploy for the Zors to blame the Zee’s for any shortcoming or closures. Education will NEVER be the answer since none of us have the disposable income we once had, food costs are too high to make it profitable for the owners and too cost prohibitive to make it a viable money-saver for customers. Quality suffers in this present scenario. As I have said MANY times, there are just too many things vying for the food budget of customers AND as customers have told me “it is not a complete system, there is too much prep at home and I can never remember to take the stuff out of the freezer, thus making it neither cost nor time effective. I will counsel you with all due respect and all candor that if you are looking at the possibility of opening one DON’T.