Pssst! Don't Tell Accounting


RH RSS Feed  ShareThis
FAKE OUT:
If it’s
true that
numbers
don’t lie,
expense
account
dining might
make a
comeback.

FAKE OUT: If it’s true that numbers don’t lie, expense account dining might make a comeback.

Initially, we thought famed New York City steakhouse Maloney & Porcelli's expense report generator — a website (www.expenseasteak.com) that supplies phony receipts for pricey business meals — was a put-on.

The idea was that the restaurant's patrons would be able to gorge themselves just as they did pre-recession, while also acquiring receipts that make it seem as though the money spent on their meal had gone to everyday business expenses. When it's time for the customer to turn in his expense account report, he simply attaches the website-supplied PDF file containing made-up receipts (for routine items like taxi rides, offices supplies, etc.) and waits for the T&E department to cut the check. The receipts look authentic, and the website automatically makes them add up to exactly what the customer spent on the meal.

But it's no joke and, ethical considerations aside, the expense report generator looks like a winning idea for the restaurant and its customers. One thing's for sure: it's definitely got people talking.

“With the financial industry in turmoil, and unemployment higher than it's been in decades, it's easy to understand why those who still have their jobs are hesitant to appear brazen with the corporate card,” says Michael Stillman, president of Fourth Wall Restaurants, which owns Maloney & Porcelli. “We are in the heart of expense account country, just footsteps away from the likes of Citigroup, BlackRock and Morgan Stanley,” he adds. “This campaign serves as a way to remind our patrons that we are a vital part of their business.”

As long as it was already bending the rules, the restaurant took it one step further. Patrons who want to take their high-priced leftovers back to the office can camouflage them in Maloney & Porcelli-supplied doggy bags bearing the logos of less-expensive restaurants like Chipotle, Sbarro and Olive Garden.

We don't know if these ideas would work for other restaurants. But given the mindset of Maloney & Porcelli's clientele — rich Wall Street types — they're getting plenty of traction in the market.

Want to use this article? Click here for options!
© 2012 Penton Media Inc.


Acceptable Use Policy blog comments powered by Disqus

Sign up for RH's events, products and services!


February is National Hot Breakfast Month

New in 2010! Receive the print edition by mail or as a digital edition! Sign up for the Digital Edition or update your subscription here.

Gail Bellamy interview


RH Executive Food Editor Gail Bellamy was recently at the Natural Products Expo West in Anaheim, CA. Here's just a sampling of what she found.
Check out the video

View More RH Videos

NRA Show Videos & Issue Highlights

See new products, services and ideas we found at the 2011 show.

View the videos

Newsletter

Our weekly Restaurant Industry newsletters.
Subscribe Now!

Newsletter Archives


FollowUs

Restaurant Hospitality Facebook Page Restaurant Hospitality Facebook Page

Back to Top

Browse Back Issues

  • February 2012 Cover
  • January 2012 Cover
  • December 2011 Cover
  • November 2011 Cover
  • October 2011 

Cover
  • September 2011 Cover