There is discussion of the ways in which the food tasted during the visit. The tabulations are initially mentioned and discussion of the food and wine has been detailed in the following.The wine that was tasted during the restaurant visit was French wine and it tasted exquisite. The trip to the restaurant was with a group of friends and it was a party of four people. The general consensus about the food was that the beef and guinness pie was adequate. The dish that was deemed best was the wood-fire grilled corn that was creamed with chipotle chilli butter. There was an intense wood-fire flavour and the sweetness was evident in each corn kernel. This was perfectly complemented with the unctuously rich, creamy cheesy. The taste was further accentuated by the smoky flavour of the chipotle. The grilled mixed mushrooms were also deemed to be the favourite in the group.
We got wine from 2013, the “Albert Mann, Crémant d’Alsace from France” for the table. In general, it was felt that the wine list was a little higher on the price range. Given the restaurant taste offering, it was alluded that the price was worth the taste. There was an overall value for the money that was paid. The sentiment was felt satisfaction. The reason for the restaurant to gain prominence in the community was understood in a great detail from this exercise.
The most important factor of a service restaurant is ensuring that the people’s requirements are met. People can essentially find food anywhere. The price differentiation rests in the ways in which the service is rendered to the people (Walker, 2016 ). They need to be perfect. In this restaurant, the service staffs were attentive and the overall ambience of the place was in line with the themes.
The service is not only delivering of the order that the consumer requests. It is more about serving the intangible services and creating an emotional connection with the people. There are many nuanced implications that are based on how the services are rendered by the company. The companies need to comprehend these basic factors in order to survive. The restaurant has taken these service aspects seriously. All the people in the restaurant were found to be enjoying the services that were rendered. More than the food, the people were enamoured with the service that was rendered to the people. The plausible recommendations for the restaurant have been detailed in the following section.