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Identifying the Good and the Mediocre in the Dining Industry
Author: Dawson Gao  | Posted: 08-01-2007 | Comments: 0 | Views: 134 | Rating: (50)  (?) 
The dining industry is arguably one of the oldest industries of human society. The provision of cooked meals could be conducted in the simplest forms like a sandwich or fish and chips while it could also be an art form where a wealth of the simplest materials could be transformed to perfection with the most elaborate and meticulous cooking methods. Eating is both a necessity and a form of luxury.
There are hundreds of well established, romantic and sophisticated restaurants as well as simple takeaways within any town. No one can argue that great food is a great luxury (we have a sense of taste for this very reason!) and a great restaurant that cooks great food is a great find. It is also true no matter where you are there are always a few places that fail to meet one’s expectation and one would want to avoid.
As an average customer, being able to select a good restaurant depends on knowing what each place offers and being able to make comparisons between different restaurants and different takeaways.
What a restaurant offers (menu) – a restaurant that offers unique dishes and is constantly creating new dishes is a good sign that the chef not only have a lot of experience but is also creative, which makes the dining experience exciting and fun.
What the service is like – while the food is probably the most important factor and is what most of one’s money pays for, the service no doubt could enhance or discount one’s experience. It is important that a restaurant maintains a team of well trained staff.
Price – This is probably the least important factor when it comes to fine dining and good food. A great dish would undoubtedly be more expensive. Price should be based on the ingredients, the taste, the presentation and the creativity behind a dish. A good dish is worth the money. On the other end of the scale, most high street restaurants and takeaways often offer the same dishes such as Chicken Tikka Masala and Sweet and Sour Chicken. Then price and convenience often can have a bearing on the choice of takeaway or restaurant.
These days, as most young people are too busy to cook, home delivery is the perfect solution. There are a lot of websites that help one find restaurants and compare which places are better than others but only one place (http://www.lacartes.com) that stands out by offering restaurant photos, restaurant menus, contact details, opening hours, average price as well as cuisine styles. It makes comparison and identifying the appropriate takeaway and restaurant extremely simple and straight forward. This kind of platform must take up a lot of time to set up and maintain however, it makes one’s life so much easier as you can retrieve menus from different restaurants and takeaways within seconds and see what they have in common and what is unique about each of them. With this useful tool and bear in mind the above 3 factors, you will be able to identify the good places and the mediocre places.
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Article Source: http://www.articlesbase.com/art-and-entertainment-articles/identifying-the-good-and-the-mediocre-in-the-dining-industry-90048.html
About the Author:Dawson is a keen food writer. He is actively involved with many local magazines’ food and drinks sections. He writes about different cuisines, different cooking techniques, different restaurants and takeaways.
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Beef pot roast
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hi curtis, love your show.how do you make a tender beef pot roast? i live in texas and i would love to make a real tender roast,if you can please email me back too on this. my email is angelfac515@aol.com thank you sharon
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To whom it may concern ; i love to grill rib eyes steaks on a charcoal grill,first question is what kind of wood should i use.Second question what is the best way to marinade my ribeye steaks .
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Curtis, I have seen you use cilantro in some of your recipes. I have traveled extensively for a past job to many foreign countries. One of them was Mexico. I found that the Mexican people used this spice in almost everything. I honestly cannot stand the perfumey-soap like taste that has ruined many a meal.... I am curious, what are your taste buds tasting? Michael Simpson, Englewood , Florida SWM853270@aol.com
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