Is service the key to a night of fine dining?
Restaurant and Catering SA chief executive, Sally Neville, is quoted in Hospitality magazine saying going out to eat now is more than ‘just having a bite to eat’.
The dining dollar is competing against other leisure spending, such as movies and DVDs she says, and service is now more important than the food.
“We’re not just going out to eat anymore. We’re going out for a dining experience…..Restaurants need to provide something more than just a feed. They have to be a whole experience.”
This could mean a major shift in thinking for many who have considered the chef, the kitchen and the cooking as the keys to success.
What’s happening in your region?
There’s no doubt in my mind the dining dollar is competing with masses of other leisure experiences, though eating out is definitely ‘right up there’.
Is it the extra dollars for the ‘fine dining’ experience we are giving the miss? Are themed restaurants doing better?
What is your experience?
Another hospitality ‘titbit’
A bush liqueur made from eucalyptus and myrtle leaves by Tamborine Mountain Distillery in the Gold Coast hinterland has won a triple gold star and the Superior Taste award beating other 55 nations at the International Taste and Quality Institute in Brussels, an organisation of chefs and sommeliers.