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2012-10-15
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First and foremost, people go out to eat because they want to eat good food, food that cannot be easily prepared at home. Secondly, people want the experience, from enjoying the restaurant to enjoying the service, the interaction and all, the stuffs that make a Michelin star restaurant I suppose. I never did understand this until a recent visit to Enoteca Pinchiorri in Florence. This is what I call you pay for it, but you get what you pay for. An important part of the culinary experience is
An important part of the culinary experience is enjoying both the food and the service. It does not matter how hard the wait staff work, if the management is stubborn and inflexible, the entire culinary experience for the customer will still be ruined. The art of the restaurateur is finding the balance of happy customers and big fat profit.
In the steakhouse business in HK today, customer satisfaction is paramount. Unhappy guests will just go to the other steakhouse, of which there are many in HK.
Service by wait staff - Excellent.
Management - Need intensive customer service training. Need to show a lot more flexibility. Need to ask and answer the tough question: "Is it worth giving in to this customer's request?"
Wine service - Very good.
Wine list - Need improvement to include wider price range and coverage. Seriously, how many people can afford the trophy wines on the list?
Bread - Warm and very good.
Appetizers - Good size for sharing. I liked the steak tar tar.
Steak quality - Not extraordinary. Never know if I am getting Choice or Prime grade meat in HK. There is no Lobel's in Hong Kong unfortunately.
Seating - Too tight between tables. Not comfortable. Felt squeezed.
Corkage policy - Not the greatest but will be reasonable if more choices available for the 1 for 1 policy.
I will not be going back but I hope you will find more happiness in this restaurant.
Keep Calm & Carry On!
張貼
