Orlando Florida Fine Dining
July 23rd, 2009. Published under Food and Drink. No Comments.
A city of the international pulling power of Orlando, Florida needs to be conscious of its responsibilities to its customers. There are so many tourists and business travelers pouring into the city every year that a failure on the part of the hospitality trade will affect business not just in the short term but for years to come. A reputation can be built up slowly, but it is always lost quickly if the people charged with keeping it up take their eye off the ball. The search for fine dining in Orlando, or any city in Florida, therefore needs to be met with quality not on isolated occasions, but every time someone walks through the arrivals gate at the airport. These people bring dollars, and they will take them elsewhere if they are disappointed on their first visit.
It is therefore essential to be consistent with the quality of the service you provide. Sending one customer home ecstatically happy is nice, but if the next nine have anything other than glowing feedback to give then the numbers will average out at mediocre at best. And mediocre is a long way off being good enough. Who says “I had a really average time there, I’ll certainly go back”? No one. It needs to be all good, all the time. Particularly when it comes to an elite standard of dining. People who search out fine dining will know when they are being served up something that falls short. Orlando, Florida has more than a thousand restaurants. If someone comes into Orlando frequently on business, and eats at a good restaurant on one occasion, they will be back in it next time.
That is the nature of the business. Dining is one thing, but fine dining is an essential part of the hospitality trade, as during the other forty-plus weeks of the year an individual will tend to budget assiduously to ensure that their holidays are a time when they can relax, unwind and let concerns take a back seat. This is when they will be happy to spend the money they have been saving all year. But they will only spend it if they are convinced that they will get value for money, so a restaurant needs to make a lasting impression.
Lasting impressions are not created by food that is thrown together with a “will-this-do?” attitude. It needs to be created by a chef who has an absolute grasp of how to prioritise things, a keen interest in quality and a track record which shows their ability to give the customer what they want. In all respects it is important that the restaurant comes up to scratch. This is what separates fine dining from standard, regulation eating. If you want to eat something that is passable, you will not have a lasting impression from it, but if you aim for fine dining, your satisfaction or otherwise will leave a lasting mark.
Caterina Christakos is a published author, entrepreneur and a food enthusiast. Check this out: http://www.christinis.com