Evaluation Being a brand new parent how I choose a restaurant has changed dramatically. Before I was a parent I would look for restaurants with a wild atmosphere and a young crowd. The main menu criteria would be that they had $1 dollar domestic beers or $2 you call it, and well food wise to be honest the cheaper and greasier the better. Nowadays my restaurant check list has become a lot different from just a year ago. Being that the times me and my girlfriend will be able to go out alone are few and far between we would like to go to a place that we can really enjoy yet is still affordable. With our first night out alone as new parents we decided to go to Houlihans. The criteria used to pick Houlihans and see if we wanted to return in the future was the price of the food/drinks, the service of the restaurant staff, and the variety of the food selection. The first piece of criteria used when picking Houlihans was the price of food and drink. With their daily food and drink specials it makes it easy for people with a budget to enjoy themselves right around $50(including tip). Everything on the menu is under $20, and many of the entrees are even under $15. Drink wise they have 23 ounce draft beers for $4daily, but if you are really looking for a steal during the week they have half off long-islands making one liter of long-island just under $4. The best deal Houlihans offers is a $5 resturant.com coupon that will take $20 off a bill of $40 or more during the week. On the other hand the coupon does not include alcohol so it is tough to rack up $40 on food alone. Also, if you do not stick to the drink specials or if you go during the weekend it can get a little pricey. The second piece of criteria used to evaluate Houlihans was the service of the restaurant staff. When it came to the customer service Houlihans passed with flying colors from the moment you walk into the door. When you walk in you are immediately greeted by a hostess who directs you to what part of the restaurant you would like to sit either the bar, dining room, or the outside patio. The serving staff did a very nice job, you are greeted within 5 min of being sat and introduced to the specials of the day. The staff was very friendly and knowledgeable about the menu. Whenever you need something your server is always there to assist you, you never have to search around the restaurant for your server. The kitchen staff does a great job as well. The food only took 25 min to receive after placing the order. Some would say that the serving staff can be a little abrasive, by trying to upsell certain items on the menu. Also, the staff can be a little smothering making sure the meal is ok several times. The Final piece of criteria used was the variety of food options. In this portion of the evaluation Houlihans did the best. They offer seven different salad options twelve different pastas and even eighteen different sandwich and burger…
time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients (such as sandwich, hamburger, hotdog, pretzel, burrito, and so on) and served to the customer in a packaged form for take-out/take-away. Outlets may be stands or kiosks, which may provide no shelter or seating, or fast food restaurants (also known as quick service restaurants).
The term "fast food" was recognized in a dictionary by Merriam-Webster 1951.…
try, and fail to replicate. Cabattos does the best job of providing their customers with the full Italian experience. Not only is their restaurant a comfortable, romantic environment, their food is made completely from scratch and the staff treats you like part of their family.
For starters, Cabattos embodies a very comfortable environment, although the restaurant is very rich and luxurious, it remains comfortable and has a very “at home” feeling. It is in an old house and decorated with many antiques…
The Restaurant at Meadwood
This restaurant prides it’s self on farm to table food. The Restaurant at Meadwood is so fresh in fact that they do not have a menu. The food is based off of whatever is picked that day! They customize the food of that evening personally for each guest based on their likes, dislikes, allergies, and aversions. They are truly setting the standards for high-end local cuisine.
Alinea is anything but ordinary. This restaurant breaks down every ingredient and…
On the 15th of April 2013 the chef’s new restaurant ‘A flavor of Memoirs’ will showcase its opening night located at Sydney Road. Selections of top food critics have been invited to taste and comment on the style of food prepared by the restaurant while enjoying the dining experience offered to its guests. The critics will be keen to assess the quality of the dishes prepared, which will reflect the cooking skill and professional expertise of the chef. In order to make an impression, it is essential…
medical, dental, vision, and life insurance. The typical salary of an In-N-Out
restaurant manager is more than $80,000 a year. The managers have, on average,
been with the chain for more than thirteen years. The high wages at In-N-Out
have not lead to higher prices or lower-quality food. The most expensive items
on the menu costs $2.45. There are no microwaves, heat lamps, or freezers in the
kitchens at In-N-Out restaurants. The ground beef is fresh, potatoes are peeled
everyday to make the fries…
Fernz restaurant is New Zealand based small business located in the inner city suburb of Auckland only 15 minutes drive from the city center. Unlike any other restaurant, Fernz has developed niche expertise in catering weddings and special events for its customers. Although they also provide regular lunch and dinner menus but they specialize…
There is a show called Restaurant Stakeout on this show, desperate restaurant owners call in
Willie Degel, a restaurateur in New York, to go behind the scenes in their restaurants using hidden
cameras and observe their service problems. Willie Degel does not stop there. He also hires actors to
play as customers and sometimes as the restaurant employees. Most of the time, these actors are hired
to be rude. No matter what position they play, it is a test in the end and some of the real employee…
department is asked to create an annual budget. I coordinate that process and work closely with the departments to answer any questions or provide information regarding past years or future projections. Some departments, such as the Front Office and the restaurant, are revenue-generating departments. The revenue that these departments bring in is used to fund all departments of the hotel. Departments such as accounting, security and housekeeping are non–revenue generating but must still create and follow…
July 05, 2015
Professor James Akins
A. PF Chang’s theme throughout the website, décor, and menu is an Asian theme. They offer food with noodles, rice, sushi, as well as a couple of unique dishes. The décor is Asian based on my experience on dining there, the location I went to has the bell and Asian décor throughout. The website didn’t give a great view of the restaurant.
Mimi’s Café theme is a French base theme…
Moviante Restaurant Case Study
October 11, 2004
This proposal is intended to pinpoint the problems and introduce actions or solutions for the active restaurant operator-owner and manager who are involved in the Moviante Restaurant. The analysis is divided into four parts: (1) problem identification, (2) causes of the problems, (3) solutions to the problems, and (4) recommendations. Additionally, there will be a complete discussion on problem solving designed…