A value experience makes a great restaurant. Basic. Whether it is the pub down the road or the Italian at the Four Seasons, the food presented and the experience offered needs to offer real value. That means the more it costs the more you need to offer, from ambiance to service. The customer wants great food at a fair price and that package is what you need to produce.
The food offering should be tasty, fresh, exceptionally well cooked, something that gets those taste buds tingling, in my case I like it to be reflective of the location and culture one is in.
Creative menus, not a standard offering one can except to receive in about 75% of hotel and resort restaurants.
Consistency in the food and service quality delivery. No good great one day, appalling the next
Service, the same old motto, It’s all about people. In no particular order the service needs to be attentive but not overbearing, timely and that does not mean quick or prompt it means as the dinners wish, beverages offered and refilled with out request, personable but not over friendly and well-educated and knowledgable staff who understand the product being offered.
An experience to remember, a feel good place. You do not need to spend a fortune on decor and fixtures and interior design but what is offered needs to gel together.
New crockery and flat ware will not solve your problems!
Every table should be placed and located to best advantage in relation to the service delivery, the eye contact that each guest experiences from each chair assessed in order to make best advantage of it. How a customer feels is critical. It is also, in my opinion, the most important component by miles in which a restaurant is judged. That is part of the design process.
Simple, not really, it’s an art, especially to make an adequate profit.
See my further blogs on this most interesting topic.