5 things that make a great restaurant

We all have our favourite restaurants and our reasons for liking them so much, but what are some of the main reasons that make a restaurant great?

Image Credit

Excellent service

One of the main reasons we like certain restaurants more than others is the service we receive. Staff who are knowledgeable about the menu, can advise on wines that will complement certain dishes and who are unobtrusive but attentive make a real difference to our dining experience.

Design and layout

Clever lighting, well arranged tables with sufficient privacy and the actual décor itself all add to the ambience that’s created in a restaurant and can drastically change a diner’s perception of the venue and the type of evening you would expect to have there.

The menu

It really goes without saying that the menu is a key element that makes a restaurant great. However, some restaurants who only serve average food still pull in the punters because they get everything else right.

Image Credit

It’s no mean feat for a restaurant to serve tens or hundreds of covers on a daily basis. Much hard work, thought and equipment goes into the process. Ensuring that they consistently achieve five-star food hygiene standards involves rigorous control throughout the preparation, from cold rooms to kitchens and onwards to tables. The Food Standards Agency provides information about hygiene awards.

If you’re a restaurant or food preparation business looking for equipment fridge freezer direct stock cold rooms and other specialist equipment.

Getting it right every time

Great restaurants offer a consistent experience time after time. That’s why clients return and are happy to recommend, because they know exactly what they’re going to get.

Just in time, by design

How do great restaurants manage to pull this off? Everything seemingly arrives just when it should without having to wait, ask or be hurried along. Like the menu, it’s not an easy thing to pull off and takes great planning and preparation.

In the kitchen, it requires something of a military operation and the right equipment, from cold rooms to hotplates, to ensure meals arrive on the table at the temperature they are expected to be.

Front of house, it requires staff who watch their tables closely and can predict the pace of a meal to ensure the next courses are ready just in time.