Antone's Nightclub
When Accountants Make Sandwiches
RECEIVED Wed., Oct. 13, 2004
Editor:
As a budding entrepreneur myself, I read with interest Amy Smith's well-written "Can Schlotzsky's Be Saved?" [News, Oct. 8]. When I moved back to town a year ago, Schlotzsky's was one of the first stops I made while rediscovering Austin gastronomically. What I got for my $7-plus was a combo featuring a sandwich that, while tasty perhaps, seemed to contain just enough meat and cheese to avert a complaint to management. Instead, I showed my disappointment the American way; I never set foot inside a Schlotzsky's again. Repeat my experience times 10, 100, and 1,000, and you know exactly the problem facing the chain: Accountants started making the sandwiches.
As a budding entrepreneur myself, I read with interest Amy Smith's well-written "Can Schlotzsky's Be Saved?" [News, Oct. 8]. When I moved back to town a year ago, Schlotzsky's was one of the first stops I made while rediscovering Austin gastronomically. What I got for my $7-plus was a combo featuring a sandwich that, while tasty perhaps, seemed to contain just enough meat and cheese to avert a complaint to management. Instead, I showed my disappointment the American way; I never set foot inside a Schlotzsky's again. Repeat my experience times 10, 100, and 1,000, and you know exactly the problem facing the chain: Accountants started making the sandwiches.
Mitchell DeVillier