The following below is an extract from our Secret Diner Report from newly opened 1 Michelin Star Restaurant Sola Soho in London.
Our reports are usually 3/4 pages long and provide comprehensive commentary on areas like: Staff knowledge and service, sales strategies, ambiance, wait time, product knowledge, food quality, design success and offer any recommendations for improvement.
Bar was small and well stocked, the waiter asked if we would like an aperitif, a lethal looking bottle of pure Vodka caught our eye. The waiter brought the Vodka Martinis promptly on time. The room is small and some minor niggles. The . . . . .
After they brought out the waves of canapés and amuse bouchées we finally began with the very delicate tartlet of bluefin tuna, lots of marbling in the belly what gives its delicious taste, even more added flavour was topped with a pretty good spoonful of caviar from a N25, a well known quality caviar supplier . . . . . .
I was particularly impressed with the explanation about the . . . . . .
There was no long waiting in between courses . . . . . . .
Venison was nicely cooked, beautiful well balanced meat jus, wild mushrooms and a wonderful surprise the waiter appeared with a black truffle, shaving it all over our venison, lovely touch. The sommelier had appeared, not an ounce of arrogance or stiffness . . . . . . . .
The restaurant was very busy had a great atmosphere, was evident they would like to relay tables which is not such a bad thing as far as we’re concerned, we hate sitting waiting for long periods . . . . . . . . .
At the end of the meal in some restaurants you left with the feeling that you had been charmingly mugged. We knew of course that preliminary . . . . . . . . . . . . . .
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John McClements Restaurant Consultancy benefits from a wealth of industry knowledge and years of combined experience.
I’ve been cooking in some of the UK’s top restaurants and hotels for over 40 years. Having started my professional career training in the iconic kitchens of the Glen Eagles Hotel in Scotland, I then went on to open several restaurants across London, one of which gained the much coveted Michelin Star and 3 AA rosettes, plus a successful chain of restaurants winning many awards including a Michelin Bib Gourmand and the ITV Evening Standard French Restaurant of The Year award.
I have built up a wealth of experience within the industry first hand and my in-depth knowledge of the restaurant world and exceptional operational expertise can benefit your business greatly.
I would be more than happy to assist you with your issues and guide your business back to profitability.
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