Pop's Clam Shop Open for 2017

[smith point boater]

Keep doing what you're doing. Food and people are great. Your formula works.

[Hillcountry]

Originally Posted by smith point boater

Keep doing what you're doing. Food and people are great. Your formula works.

Except when someone goes out of their way to "attempt" to experience this seafood phenom and is shut down by red flags...buy more seafood pops!

[chipj29]

Originally Posted by Hillcountry

Except when someone goes out of their way to "attempt" to experience this seafood phenom and is shut down by red flags...buy more seafood pops!

The posted hours are closing at 7pm. Not hard to understand why, especially since pops posted his reason.

[Biggd]

We have a pizza shop in our town that makes it's dough fresh every morning. When he runs out of dough he shuts down. They have been doing it this way for over 60 years. If you want their pizza you have to get your order in early or go somewhere else. He only has a half dozen toppings all fresh every day so if you want something on your pizza that he doesn't have you go somewhere else. He only takes cash except for large orders. This system works for him and you would be hard pressed to find a better pizza. He's not in business to get rich. He's in business to make great pizza and support his family and the community.

[chipj29]

I don’t want to speak for pops, but I’ll give it a shot (in response to winnocturn).
Each week pops has to figure out exactly how much fresh seafood he needs. He bases that on several factors, such as sales history for that given week, and he probably even factors in the weather forecast. He can probably only get the fresh seafood (the good stuff that he is known for) delivered once or twice a week. So come Friday, his inventory is all he has until the following week. If he forecasts his sales incorrectly, he either runs out sooner than he hopes, or he is left with not-so-fresh inventory that he can’t sell the following week.
When he runs out, sure he could run down to Shaws or Hannaford, but then he wouldn’t be selling the stuff that people go there for. Not all clams/scallops are equal.

Pops is not unique in this situation. Every single retail or restaurant business operates the exact same way. What is unique (IMO) is that pops is not willing to sacrifice quality in order to stay open later.

Again, what I have posted is an educated guess, but I don’t think I am that far off.

[Doobs41378]

Originally Posted by Biggd

We have a pizza shop in our town that makes it's dough fresh every morning. When he runs out of dough he shuts down. They have been doing it this way for over 60 years. If you want their pizza you have to get your order in early or go somewhere else. He only has a half dozen toppings all fresh every day so if you want something on your pizza that he doesn't have you go somewhere else. He only takes cash except for large orders. This system works for him and you would be hard pressed to find a better pizza. He's not in business to get rich. He's in business to make great pizza and support his family and the community.

Same with a cupcake company here in town. They are open until they run out. Sometimes that is only 2 or 3 hours and then they are closed until the next day.

[Skip]

Fresh fried seafood.....hand spun pizzas....and now cupcakes. You guys are killing me and its still two hours to lunch!!!!!

[elbie]

It is none of my business, but if I was that worried about being disappointed, a cell phone call ahead to verify that what your are expecting when you arrive could be validated.

[Biggd]

Originally Posted by elbie

It is none of my business, but if I was that worried about being disappointed, a cell phone call ahead to verify that what your are expecting when you arrive could be validated.

They must have been in a dead zone.

[WINNOCTURN]

Originally Posted by elbie

It is none of my business, but if I was that worried about being disappointed, a cell phone call ahead to verify that what your are expecting when you arrive could be validated.

This is a copy of the website. Their phone number is listed.

Phone: (603) 875-6363

Real Website

http://www.popsclamshell.com/

[wifi]

L-O-L Skip, me too !

[Jersey Bob]

I just ate and I want a lobster roll from you know where!

[Doobs41378]

Originally Posted by WINNOCTURN

This is a copy of the website. Their phone number is listed.

Phone: (603) 875-6363


Attachment 13045

That isn't their website. That is Google. Their website is listed half way down this picture. If you click on the link to their actual website and not Google it says they close at 7 on Sundays.

[WINNOCTURN]

Originally Posted by Doobs41378

That isn't their website. That is Google. Their website is listed half way down this picture. If you click on the link to their actual website and not Google it says they close at 7 on Sundays.

Maybe they should ask Google to update their display? It's the FIRST THING your "EYE" sees when you search for their website.


7:00 PM closing would not have meant anything to me as I was there at 5:00 PM that Sunday. Did they actual run out at 3:00pm maybe?????

How do they buy their "CLAM STRIPS"? Fresh or Frozen? They were gone also.

[SIKSUKR]

Pretty sure pops answered this question in another thread. During spring hours he does not want to have seafood left over and either thrown out or used 4-5 days later when he reopens. I'll bet you'll almost never see this when summer hours (everyday) start.

[GBGX2]

Originally Posted by SIKSUKR

Pretty sure pops answered this question in another thread. During spring hours he does not want to have seafood left over and either thrown out or used 4-5 days later when he reopens. I'll bet you'll almost never see this when summer hours (everyday) start.

He did answer it and I referenced the other thread! Thanks for the confirmation.

[Merrymeeting]

Unless he plans on stocking horse-meat, I suggest it's time to stop beating this thread and let it die. Certainly the horse did long ago.

[GBGX2]

Originally Posted by Merrymeeting

Unless he plans on stocking horse-meat, I suggest it's time to stop beating this thread and let it die. Certainly the horse did long ago.

I tried to accomplish that in Comment #19... trust you will have better luck !

Thank you for your efforts !

[winniwannabe]

thank you winnocturn for the picture of pops. Brought back a flood of memories when it was Andrew's... some of you may remember that. I won't raise the horse from the dead but I am going to get there this summer and hubby and I will feast on whatever is available! Happy Summer!

[gillygirl]

Originally Posted by Skip

Fresh fried seafood.....hand spun pizzas....and now cupcakes. You guys are killing me and its still two hours to lunch!!!!!

Hey, Skip. Good to read you.

[KPW]

Call ahead. What a novice idea.

[WINNOCTURN]

Clams and Scolops

Yes you close at 7:00pm in the Spring. We arrived around 5:00pm that Sunday with still 2 hours to go.

If you were out a 5:00pm were you actually out 3:30, 4:00, 4:30????

I or no one here is questioning the quality of your Seafood, just the lack of it at a time in the day when we expect it to be available.

How does the cost of not buying another "bucket" of Clams or Scolops you did not order way against the Number of meals you did not sell? This also means Fries, Onion Rings and Drinks.

Before you Tell me to STOP, are these are not valid questions to be asked?

This is our 16th year of patronizing POPs. I don't think this matter will stop us from coming back.

WINNOCTURN

[codeman671]

Originally Posted by WINNOCTURN

Clams and Scolops

Yes you close at 7:00pm in the Spring. We arrived around 5:00pm that Sunday with still 2 hours to go.

If you were out a 5:00pm were you actually out 3:30, 4:00, 4:30????

I or no one here is questioning the quality of your Seafood, just the lack of it at a time in the day when we expect it to be available.

How does the cost of not buying another "bucket" of Clams or Scolops you did not order way against the Number of meals you did not sell? This also means Fries, Onion Rings and Drinks.

Before you Tell me to STOP, are these are not valid questions to be asked?

This is our 16th year of patronizing POPs. I don't think this matter will stop us from coming back.

WINNOCTURN

After looking at his posted hours during May and June, he is closed Monday through Thursday so having excess at the end of Sunday night would mean it would end up frozen not fresh come time to use it.

[GBGX2]

Originally Posted by codeman671

After looking at his posted hours during May and June, he is closed Monday through Thursday so having excess at the end of Sunday night would mean it would end up frozen not fresh come time to use it.

See this link to another post that started this conversation, in particular #17:

https://www.winnipesaukee.com/forums...ad.php?t=21904