It’s in the details. The difference, that is, between a fine restaurant and an exceptional restaurant is in attention to details, according to one expert.
“There are a lot of wonderful chefs, but not a lot of exceptional restaurants.” said Sharon Olson of Chicago-based Olson Communications, which specializes in the foodservice market, trends and communication strategy.
Beyond Cash Donations: How New Forms of Giving Are Transforming Not-for-Profit Accounting
Evolving Funding Landscape for Not-for-Profits Not-for-profit organizations are being asked to do more with less,…
Learn More
Mark O’Brien has been a chef at Al Forno and Empire, two downtown Providence restaurants. Al Forno was chosen number one in the world for casual dining by The International Herald Tribune, and Donna Lee of the Providence Journal listed Empire as one of the 10 hottest restaurants in Rhode Island.
”I can say one thing about the few truly phenomenal restaurants I have been fortunate enough to have worked for in the past,” said O’Brien, “Each one had at its core a small group, usually numbering between two and five individuals, who had their sole goal, interest and true love in life the success of that restaurant.”
O’Brien said the owners of those establishments are examples of people who, on a daily basis govern each and every aspect of their lives according to how it will affect what the customer experiences when sitting down for a meal.
Jim Hagan, president of the Greater Providence Chamber of Commerce said he couldn’t reveal what his favorite restaurant was, but not only because they are all Chamber of Commerce members.
”I could never tell you that,” he said. “They’re all great restaurants.”
Hagan said that the restaurants in the area are so great that he considers them to be the engine of economic growth. He said the restaurants transcend all other reasons that tourists come here.
The Chamber is currently toting its new citywide kiosk and placing what Hagan referred to as an electronic concierge service in hotels and transportation facilities. The machine will permit the user to press a button to look at the menus of several of the area’s establishments. There is one in the Westin and one in the Marriott, in varying degrees of progress.
Hagan said this way, each restaurant has the ability to market and let the community know what it is all about.
Olson said marketing is not necessarily that important, and that some of her best experiences have been in casual dining atmospheres that she had not heard much about.
”I can be far more disappointed in a fine dining experience because my expectations are so high, than I can in a casual dining experience,” she said, “because I usually have no expectations…the thing that separates a good restaurant from an exceptional restaurant., is flawless execution and proactive attention to details.”
