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The dress code is official with gentlemen advised to wear a coat, no jeans or slip-on shoes and ladies are also encouraged to dress appropriately.
The moment you step into Acquerello all your senses are ignited. The setting is impeccable consisting of white clothed tables with centered unique rose flower decoration surrounded by artistic wood chairs. The ambience is enhanced by warm colored stucco walls and the yellow- golden lighting that gives you a comfortable romantic feel. A former chapel, the restaurant has a dark wood open beam cathedral ceiling with a sixty seat capacity that is spacious and provides privacy (Bauer 58).
The restaurant members of staff are very professional, providing exemplary service that makes you feel well cared for and special. The charming waiters are impeccably dressed. They patiently wait as you give the order writing down every single specification you may have and with a slight head bow rush to place the order in quick, agile yet gracious steps. Giancarlo Partelini and Executive chef Suzette Greshman the operators of the restaurant seems to give quality service all the seriousness it deserves and can be seen serving the customers and chatting with them to ensure satisfaction. The operators of the restaurant have succeeded in their vision of making Acquerello a place to find unforgettable seamless service over the past twenty years.
The wine team led by Giancarlo Partelini, the wine director, comprises of wine experts/ sommeliers that are dedicated to giving you a totally enjoyable experience. The wine collection is made of carefully chosen wide range of both vintage and modern wine. My favorite being Italian red wine made from Nebbiolo grapes from a region called Piemonte in Italy. The sommelier also provided us with an envelope giving more details about the wine and where it could be bought in San Francisco which was most thoughtful of him. The prices are twenty five dollars for a three hundred
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The paper begins with a short description of the restaurant that will be discussed. Then it will discuss political factors economic contribution of the UK hospitality industry, the affect of recession on the industry; the social and demographic factors which will affect the operations of the restaurant and environmental and technological factors related to the restaurant business.
For the restaurant business to become successful, it is vital to carry out a SWOT analysis for it.
The restaurant’s strength lies on its location. The Waterloo station provides an appropriate site to gain a customer base from the train commuters.
According to the report there are a number of procedures for successful project management. The Work Breakdown Structure (WBS) is used to provide a framework for breaking the project into small pieces. The Program Evaluation and PERT measures and controls development progress on the project using probabilistic activity times.
His cuisine is known for its presentation, and the perfect blend of experimentation with techniques and flavor combinations. A food critic wrote “McCallister’s aesthetic is more New Nordic-style naturalist than molecular- gastronomy modernist,
One has to come up with a way of attracting customers and inventing in cost effective activities. Keeping the factor of cost aside setting up a successful restaurant, let us say in California, will need to offer three time dishes
I totally agree with that view as the people who visit the restaurants can determine its present challenges as well as enabling it to overcome them. The challenges that the restaurant faces despites its short stay is a result of their own making if what the author says is anything to go by.
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