“Life is like a restaurant: you walk in, hopefully find good food and good company, and walk back out.” says Taylor Ryan, which couldn’t be more true. Oftentimes, fine dining can turn out to be a positive experience, but sometimes it can be the exact opposite. I’m a student at West Chester University and I don’t usually go out for fine dining, but when I do I still have high expectations. I always hope to have a great time, in a great environment, while enjoying a delicious meal. This would make my outing well worth it. Therefore, I had to decide on the perfect restaurant to go to. While both Landmark and Barnaby’s make great restaurants, there are several factors to consider when choosing between the two.
There are several aspects to take into consideration when deciding whether to be a returning customer at a restaurant or not. Some of the criterion to consider when choosing a restaurant to go to is the distance. Distance is a a very important factor because most college students that live on campus don’t have a car or reliable means of transportation. Therefore, being able to walk should always be an option. It’s also important to consider the service and the atmosphere. The most enjoyable part about
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I visited Barnaby’s on a weeknight and it was so crowded that I felt cramped. The music and TV’s were ridiculously loud, so I had to speak louder than usual. However, the staff were very friendly, but because it’s always very crowded the wait period was long. The prices were reasonable, just about the same as Landmark. The price range was between $11-$30. Compared to the wings at Landmark, the wings at Barnaby’s weren’t very appealing to taste. The hosts and servers were friendly, however, because it was so busy they weren’t timely and they were impatient. The atmosphere was rowdy, and
Stephen Boos has worked in the food service industry for over 30 years. He started as a bus person and subsequently trained as a chef’s apprentice. Steve’s mother believed that a college education was something that everyone should receive. She felt that a college degree was a good investment in Steve’s future. In 1976 at his mother’s insistence, Boos moved to Northeastern Ohio to attend Kent State University where he earned a bachelor’s degree in business administration. After graduation, Steve began working for East Park Restaurant as a line cook. Using his education as a foundation, Steve made a point to learn everything he could about running a restaurant, from cutting meat to the bi-weekly food and beverage orders. His versatility, keen business sense, and ability to control costs resulted in Steve’s promotion to General Manager, as role he has held since 1995.
Applebee's meals are reasonably priced. They have a deal called ‘two for twenty’. In this, there are two entrees and an appetizer. This is a popular selection. Also, they offer a multiple selection of types of food. For example, there is pasta, steak, fish, salad, and chicken. These are all served with an American flair. These entrees are complimented with a variety of appetizers available like, wings, cheese, salad, quesadillas and more. In compliment to the meal, a variety of beverages such as, soda, tea and alcohol are listed on the menu.
The famous French playwright Moliere once said, “The greater the obstacle, the more glory in overcoming it.” Throughout our lives, we often are faced with hardships that cause us to change ourselves, the people around us, and the situation itself. Because of this, it may reveal our true characteristics to show who we truly are. In the memoirs “The Glass Castle” by Jeannette Walls and “Warriors Don't Cry” by Melba Patillo, they vividly illustrate the story of how they faced their struggles. They both prevailed because of their tenacious mind sets, but handled the situations in both different and similar ways. The characteristics of the characters Jeannette and Melba show the similarities and differences between the characters.
Hi Mr. Jarrod! As I know you are expecting an important client coming in from out of town, and I would like to help you decide by telling you about the differences and similarities between two of my favorite restaurants. Hopefully, you find one of them suitable enough for your business dinner. I have been to many restaurants in town, but so far Ruby Tuesday and Red Lobster are my favorite ones. Ruby Tuesday and Red Lobster are two similar restaurants with a slight difference in menu, service speed, and price. They receive the same type of customers although the ambiance of these two places is little bit different.
The main consumer characteristic that Cracker Barrel Old Country Store sets their standards on is “Pleasing people”. (Etzel, Walker, Stanton. 2001 pg. 204) A review of the Cracker Barrel Old Country store states, “This restaurant has a combo of good food, good service, and atmosphere. The gift shop is trendy, and affords one a place to browse. Do your browsing after the meal, for service is fast and efficient. One dines among country antiques that serve as decor. The country plates are a delight, and one must try the daily specials. Don't order dessert if you're not hungry. The blackberry cobbler and lemon icebox pie are superb. This is home cooking with affordable prices and great atmosphere.” (http://stlouis.citysearch.com/profile/3855636) Cracker Barrel stores appeal to both the traveler and the local customer and have consistently been a consumer favorite. Cracker Barrel was ranked as the top family dining chain for the eleventh consecutive year in the 2000 Restaurants & Institutions magazine "Choice in Chains" annual customer survey. It was also named “Best Family Dining” restaurant by Restaurant & Institutions magazine for the tenth consecutive year. The R&I award is based on a national consumer survey that evaluates chains on seven separate attributes: food quality, menu variety, value, service, atmosphere, cleanliness, and convenience. For 2000, Cracker Barrel scored highest among family dining establishments on every one of the attributes.
Our mission is to serve top-quality meals at a great value with Guest-Obsessed© hospitality, speed and accuracy at our double drive-thru lanes, and to foster a culture where employees are well-trained and well rewarded and franchisees are supported in their endeavors to better the brand.
America has struggled balancing out what it’s considered to be healthy. Children look at skinny as the definition of healthy and do not realize that not every “fat” person is unhealthy and not every skinny person is healthy. It’s not to be skinny but to live a healthier lifestyle. Children consume food from their schools and homes almost every day, so what they eat is not in their control necessarily. Parents and schools lack knowledge on what they feed their children, and because they lack knowledge it causes children to become overweight or obese.
Editorial. Nations Restaurant News 11 Nov. 2005: n. pag. MasterFILE Premier. Web. 5 Mar. 2013.
My childhood was impacted early on from my father’s career in the Army which meant moving often and one of my favorite places we lived in was Belgium. We lived in Europe for many years and we not only lived but traveled as well all over Europe. I spent my childhood at times watching behind the counter at food stalls as cooks made fresh real Belgium waffles and crepes with chocolate Nutella and powdered sugar. When my brother and I were good we would eat the fries that the Belgium’s were famous for located in small shops everywhere.
Have you ever tried to cook a delicious meal to impress your friends or family members? Most Americans cook despite the challenge associated with it. It takes courage and bravery to be a chef. An individual must have a passion for cooking and preparing meals from recipes. An experienced chef must have a lot of creativity on the plate and knowledge on the field. However, being a professional chef comes with many obstacles such as, standing in the kitchen for long hours can cause health problems, or the amount of stress a chef deals with can be overwhelmed, and the unhealthy eating habits that leads to overweight and over-eating.
I enter an exquisite room welcomed by a benevolent host. I glance around and see dining tables strategically set as if the queen were to be expected. White flowers with silver sparkles adorn the tables to add a final touch. The lights are dimmed low and classical music plays in the background to create a placid atmosphere. A savory aroma fills the room making me crave the chef’s fine platter. The host leads my party to a table and offers us drinks. As we wait for dinner to begin, murmurs fill the room with general conversation.
The Amalgamation of Richard, and Maurice McDonalds, and Ray Kroc in 1955, set in motion a great cultural phenomenon, that would lead to the transformation of American gastronomy, impact their health, and become a formidable global ambassador of Americanization--the Fast food culture (Wilson).
People all around the world are busy. Busy with work, school and other extra activities. No one ever has time to cook, so families are always going out to eat at a restaurant. This essay will include comparison between eating at home and eating at a restaurant in terms of the price, cleanliness, taste and service.
As a teacher/lecturer have a fixed timeline for teaching in a day, it is impossible for them to teach all of their students at the same time. Thus, a timetable is made to schedule the students to morning classes and evening classes. For a student who does not have a fixed class schedule and have the privilege to choose between classes however, it will always be a great dispute whether to choose a morning class against an evening class (Taylor, 2012). All things considered, a class will always be a class, and the day’s lesson will still be absorbed by the student. The question, just how much of the day’s lesson can be absorbed by the students and since a lot of variables tend to influence a student’s ability to learn, one of these factor is “when” or rather what time of the day the class is held, which either can be in the morning or evening.
More specifically, the fundamental factors that contribute to customer satisfaction in restaurants include the food (hygiene, balance, and healthiness), physical provision (layout, furnishing, and cleanliness), the atmosphere (feeling and comfort), and the service received (speed, friendliness, and care) during the meal experience (Johns and Pine,