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2017-07-15
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To start with, allow me to praise the owner for serving some delicious Vietnamese food. We ordered the beef noodle bun bo hue and bahm mi. Both of these dishes were very tasty. Well done. With all the focus on food quality, they have sadly missed the mark on operation. They have a good concept, good quality of food, but they need a COO/ someone who knows how to run a restaurant. Allow me to give a few feedbackTwo of us went there for lunch on a weekday. It opens 12noon, we arrived 1205. There we
With all the focus on food quality, they have sadly missed the mark on operation. They have a good concept, good quality of food, but they need a COO/ someone who knows how to run a restaurant. Allow me to give a few feedback
Two of us went there for lunch on a weekday. It opens 12noon, we arrived 1205. There were 8 ppl in the queue in front of us.
1. There were no one controlling the queue and it just kept building up in a disorderly manner. It's not until around 1230 the young owner came out and asked people to queue around the corner to avoid the sun. The first 30min was disorganized and people were looking at each other in displease.
2. Later it turned out the queue built up because they reserved a table for a party of 5-7 friends/family. This is a restaurant of 20 odd seats. For a quick service restaurant with ppl sharing tables and sitting on plastic stool, with 20 people queuing up, why would u allow such booking? Pleasing 5 friends but upsetting 20-30future returning customers?
3. They allow people to sit down when their dining partners haven't arrived. They sat around 15min not ordering, before their friends arrived. Again it just hold up the queue and slow the service.
4. There is no printed menu! The owner and the other service staff came to each table, talked for 5min to explain 5-6 dishes, French restaurant style. I appreciate the attentive service but on the other hand, the service was rush and the staff were talking so fast, it's hard to customer to register their words. "What did he say about the third dish?" It just slows the whole operation down. Also, there is no mention of prices. U wouldn't know until u get the bill. Why not just bite the bullet and print some menu? Or use the HK style "tick boxes on a piece of paper"?
I would suggest the owners to figure out the kind of operation they want to run. If they want to create Michelin style service (explaining menu to individual customer, booking and reservation allowed, let people sit down without the full party), you can't expect people to queue for ages (45min for me, despite 1205 arrival), sitting elbow to elbow, sharing a table with six strangers.
Btw, the six strangers on my table were all unhappy with the set up throughout
the meal.
I would love to return and eat the excellent quality of Vietnamese street food, but not until they change the way they run the restaurant.
$200
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