A Tale of Three Burgers

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“It was the best of burgers, it was the worst of burgers, it was the burger of value, it was the burger of expense, it was the burger of service, it was the burger of incredulity, it was the burger of quality, it was the burger of waste, it was the burger of hope, it was the burger of despair, we had condiments before us, we had ketchup packets before us, we were all going direct to Heaven, we were all going direct the other way–in short, the burger was so far like the present meal, that some of its noisiest authorities insisted on its being eaten, for good or for evil, in the superlative degree of comparison only.”

I am almost certain that I eat more burgers than the average person.  I am certain that I eat more burgers than I should.  Health concerns aside, I find a great deal of variety in the burger realm.  Burgers are hip again and boutique burger joints seem to be popping up all around me.  A burger war has broken out in Kansas City and I live right in the middle.  The two finest burger places in town (and probably the world) happen to be blocks away from my home.  Even when I have decided on having a burger, there are distinct reasons for choosing between burger joints based on quality, service, and value.

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Understanding Restaurants: The Guest Perspective

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They say that no two snowflakes are ever the same.  The number of possibilities in the formation of a snowflake leads to countless subtle differences.  While this may be true, there are certain generalizations we can make about snowflakes.  They are cold, white, and melt at temperatures above freezing.  Snowflakes can be unique while still sharing a number of characteristics.

Restaurant guests are also unique.  I would not say that no two of them are identical, but each of them comes to your table with unique desires.  While it is impossible to understand at first glance exactly what your guest is looking for, you can feel certain it falls into certain parameters.  Each guest balances three basic priorities to varying degrees.  Quality, service, and value are the three basic priorities of all guests.

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