Keeping the excitment
Posted 07 March 2003 - 07:33 AM
One of the outcomes of this discussion is that I feel I have almost eaten at Trio already; actually I can picture some dishes in front me, right now. So, my expectations have risen.
How do you deal with the fact that regulars or experienced diners become more difficult to impress?
Do we have the wrong attitute in thinking: "impress me" before we even sit down?
How can a restaurant manage these expectations, i.e. the balance between outside buzz and inside delivery?
Posted 07 March 2003 - 02:57 PM
Expectations are the enemy in some cases. We have all experienced watching the trailers and commercials for the "hit summer movie" only to go and be dissappointed. As a restaurant all we can do is to maintain the standard and evolve past it. For regular diners we obviously take extra effort to create new menu items and different stylistic touches to keep the excitement level high.
I think guests should have a reasonable expectation when they dine, based on the standard the restaurant projects and reality of the objective nature of what we provide.
I doubt any restaurant would intentionally avoid or cap the buzz about itself, unless it were untruthful.