. trend-setters
Trendsetting restaurateurs and celebrity chefs operate
in multiple cities and are on the cutting edge of
restaurant food and design. Trendsetters are more
frequently successful than not—nobody is 100%
successful—because they understand success is fleeting
unless complacency is avoided. Quality assurance is the
vehicle to assist with assuring your well-oiled machine
continues running at peak performance.
. Mobil, AAA and
Michelin Guide
With operating a high-end "occasion"
restaurant (think Le Bec-Fin in Philadelphia,
French Laundry in California’s wine country or
Daniel in New York City) you not only are romancing
for the approval of customers and newspaper critics but
also national and international publications
such as
Mobil,
AAA and
Michelin. While the “typical” guest is
unfamiliar with these publications, these small books
carry clout on a global level, and the chef/owners of
these opulent restaurants are fully aware.
i-SPY
understands the minutia deemed important by these guides
and the specifics looked for by its evaluators. The
smallest of details may mean the difference between a
Four-Star or Five-Star rating. In 2007 only 16
restaurants earned five stars from Mobil. Four
stars is an honor. Five stars is exclusive. With
exclusivity brings prestige and elite patrons. Allow us
to take you to the status you deserve—be it rising to
the next level, or ensuring you remain at the top.
.
franchise/chains/casual/family
Operators of franchise or chain restaurants
take a singular successful concept to myriad markets.
The success of individual locations is predicated on
management’s ability to carefully heed service manuals,
thorough training of eager, friendly employees and
consistent preparation of quality fare. Reliability, as
opposed to reinvention of the wheel, is pinnacle for
success.
Reliable quality assurance reports are necessary on the
corporate level to hold individual locations accountable
to standards. In addition to sales figures, shopper
reports may be utilized as part of individual store
bonus programs.
. byo
BYO’s are typically operated by young chefs venturing
out on their own for the first time. They run the entire
show: kitchen staff, service staff, marketing and play
maitre d’ to their guests who want to be recognized each
time they visit. What may make or break you is how well
your staff treats your guests. Yes, you are almost
always at your restaurant, but you only have one set of
eyes. Our quality assurance reports will provide you a
firsthand look at your typical guest’s experience.
