Question Of The Week: If An Item Carries The "Official [Food/Drink] Of The Dallas Cowboys" Label, Are You Persuaded To Buy It?

So I got the idea for this week's question after reading Karen Robinson-Jacobs' piece about Jerry Jones and sponsorships in the Dallas Morning News. Seems that the Cowboys now have an official beer (of course), several official soft drinks, an official pizza, official coffee, official bottled water--even an official guacamole.

Obviously companies deal with the team in order to sell some product and create some name recognition. But outside of the stadium, how well does this really work? If a package of guacamole or can of beer has the Cowboys logo, are you more willing to buy? Maybe for a game day party? Or do you consider such endorsements useless?

Results from last week, in which we asked how long before you visit a new restaurant:

We know critics generally allow a restaurant one month to work through the usual growing pains, of course. By then, hundreds--hopefully thousands--of non-professional diners have tried a place.

But that first month is a dangerous time for new establishments. Service mistakes and kitchen mishaps are relatively common, guests on the receiving end may spread word of their disappointment, and reputation matters in the long run. Fortunately, many diners understand this, such as The Big Guy, who says he gives "6-8 weeks, or until the line chefs' speed wears off."

DallasDude goes in with high hopes, but expects a few flaws. "I fully expect a new restaurant to be at its pinnacle opening day," he says. "We all know there are hitches in restaurants giddy-up from time to time, but thats where excellent management comes to play. Problems are part of life and its how they are dealt with that show the true chops of a great establishment."

Finally, Amy S--a restaurant insider--explains the issues in detail, including why new places don't discount prices during that first month of operation: "Yes, the restaurant should be ready from day one. But the reality is that typically a new venture (not one associated with other restaurants) has a difficult time hiring the best and brightest away from their guaranteed money paying current jobs. Now in this economy, there is a large group of available professionals, however they've all been trained by differing methods of service operation. So it does take a small cycle before the 'less than desired' talent leaves and the staff becomes one cohesive unit. This can take up to a month - and no venture has the opening capital to fund a month of practice."