Saturday, September 5, 2015

Beyond the Bull not for the average person looking for a “retirement” meal --- restaurant reviews not for the faint of heart

As a chef educator and a restaurateur, I have been bombarded over the past several decades with reviews of my food, wine, service, décor, uniform, restroom cleanliness, and even choice of radio stations, not to mention parking facilities, lighting and level of noise.  Some reviews have been stellar, some not.  But, I have never been subjected to the level of inaccurate, inexperienced, uneducated and irresponsible restaurant reviews such as those that have occurred over the past several days for my newest restaurant known as Beyond the Bull in Seneca, SC.

I wouldn’t normally speak out about this sort of thing because, reviews, whether good or bad, don’t make or break a restaurant in terms of profitability.  And I doubt that they will have a long term impact on the success of Beyond the Bull.  But, they do have an effect on the morale of the people who work at those restaurants, those who are dedicated to providing the best service, ambience, and food possible to their guests.  Yes, I use the word “guest”, because that is what you are in our eyes.  It is our home, and we want to provide you with the most hospitable experience we can while you are there.  After all, we are in the business of hospitality. 

Beyond the Bull is not an ordinary restaurant.  We serve alternative proteins with original dipping sauces.  Our sides are preferred to be served at room temperature, not hot and overcooked.  We use lime, ginger, cinnamon, turmeric, cider vinegar, lemon, herbs and seasonings that are unfamiliar to many.  We do not serve fried foods, nor do we use packaged ingredients from bottles, cans, bags or boxes, sugar, flour or heaps of salt.  If you are looking for a cheap retirement meal, like the latest reviewer, go to one of the other 79 restaurants in the Golden Corner.  

Please consider that when you decide to write a restaurant review, we read them, and yes, we do take them personally.  There are bussers, cooks, dishwashers, hostesses, servers, chefs, bartenders, and owners who work at a very, very difficult job, most often for minimum wage, doing what they love --- trying to make each guest feel at home.   Hmmm, maybe it is time for someone to build a platform to post guest reviews.  You know, guest difficulty, number of allergies in the party, drunkenness and level of vulgarity, big tipper, no tipper, the perfect guest, the wannabe chef, how many ways to split a check, how many “on the sides”, how many "off menu" requests  --- just thinking! 

Buon Appetito e Buona Salute, Chef AngelaB

P.S.  If you really like a restaurant experience, please take the time to put it in a review.  Everyone needs to hear how good they are once in a while.  

 

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