(由 Google 翻译)如果弗兰基和本尼的任何人读到这些,请拉出闭路电视作为一个例子来说明如何不经营一家餐馆;如果以这个分支为例,他们肯定会是下一个面临关闭的连锁店;严重地,
营销
菜单和广告的品牌重塑看起来像是 90 年代 Little Chef 材料中最糟糕的,这是真正的倒退,并且与他们多年来塑造品牌风格的“小意大利的纽约家庭餐馆”完全不协调;我们的营销想法是什么?
这个特许经营
这是下午/晚上的黄金营业时间,但工作人员的效率意味着他们在几个小时前就关门了;员工们忙于擦拭餐具和聊天等工作,而不是去做更紧迫的工作,比如与顾客一起结账、接受饮料订单、在餐桌旁等待顾客,或者清理桌子。
我猜想,驻地管理人员坐在一个摊位上,用笔记本电脑更改音乐播放列表,而不是做任何富有成效的事情,或者监督员工(他们没有后台办公室来做这类工作吗?)。
让工作人员分心的主要因素似乎是一名工作人员买了他们的孩子(公平地说,这个婴儿像纽扣一样可爱,她的酒窝和笑声可以阻止交通,但这可能不是最好的事情在繁忙的工作场所)。这种干扰导致不少于 3 名工作人员一直专注于酒吧附近吵闹的人群,堵塞了人行道并妨碍了其他工作人员开展工作。
这也阻止了女服务员来清理她让我们坐的桌子,所以我们在用餐期间只是把脏盘子拖到桌子的另一端。
食物
Frankie and Benny's 从来不便宜,但一直物有所值,提供大量丰盛的意大利菜,物超所值……直到现在。
我吃了一份培根蛋面(一直都是
<1.5英镑的食材价值超过十英镑)但份量很惨淡。现在我没想到一整面培根都扔在那里,但说真的,如果感觉像一个主要部分,那么价值几便士的意大利面实际上可以填满碗,至少可以做成。
上述所有因素的积极作用是什么?我们有足够的空间来吃甜点......但是我们花了很长时间才吸引了一位咕咕叫的工作人员的注意,我们以为我们会收到账单,因为没有任何工作人员照顾顾客今天汇款,所以我们刚收到账单就离开了,可能不会再回去了。
这就是我思考的地方,如果我有机会经营这样一个潜在的金矿,我会做哪些不同的事情,唉,我认为这个特定的分支机构不会对我开放足够长的时间看看我是否可以。
唯一积极的
我在整个访问过程中看到的唯一可取之处是酒吧女招待。
她单枪匹马地擦洗和布置吧台,包括清洁鸡尾酒搅拌机、提供饮料、重新摆放货架、整理收银台,每次我们与她目光接触时,她都会面带微笑地完成这一切。
事实上,她是我们整个访问过程中唯一看到的人,我希望她不会像团队其他成员一样被抹上同样的痕迹。
(原文)
If anyone at Frankie & Benny's reads these, pull the CCTV for an example of how not to run a restaurant; they will definitely the next chain to face closures if this branch is anything to go by; seriously,
The marketing
The rebranding of the menus and advertising looks like the worst of the 90's Little Chef material, a real step backwards, and completely incongruous with the "New York family trattoria in Little Italy" they've styled their brand on for years; what we're marketing thinking?
This franchise
It was a prime business time of the afternoon/evening but the efficiency of the staff implied that they shut hours ago; staff faffed about with jobs like wiping cuttelery and chatting instead of tending to the more pressing jobs just as sorting the bill with customers, taking drinks orders, sitting waiting customers at tables, or indeed clearing the tables.
What I guess was the resident management was sat taking up a booth with the laptop altering a music play list rather than doing anything productive, or supervising the staff (don't they have a back office to do that kind of work in?).
The main distraction to the staff seemed to be a member of staff whom had bought their child in (to be fair the baby was as cute as a button and could've stopped traffic with her dimples and laugh, but it's probably not the best thing in a busy place of work). This distraction had no fewer than 3 member of staff permenantly absorbed in to a loud congregation near the bar, blocking the walk ways and preventing other staff doing their work.
This also prevented the waitress from coming and finishing clearing the table she'd sat us at, so we just shuffled the dirty plates to the far end of our table for the duration of our meal.
The food
Frankie and Benny's has never been cheap, but has always been good value, with heaps of hearty Italian portions for your money.... until now.
I had a carbonara (which has always been
<£1.50 worth of ingredients served for over a tenner) but the portion was dismal. Now I wasn't expecting a whole side of bacon chucked in there, but seriously, a few pence worth of spaghetti to actually fill the bowl would've at least made if feel like a main sized portion.
The positive spin of all of the above? We had plenty of space for a dessert..... however it took us so long to attract the attention of a cooing member of staff that we thought we'd just get the bill instead as looking after customers was not on any staff members remit this day, so we just got the bill and left, probably to not go back again.
This is where I'm left thinking about all the things I'd do differently if I was given the chance to run a potential gold mine like this, alas I don't think this particular branch is going to be open long enough for me to find out if I could.
The only positive
The only redeeming feature I saw on our whole visit was the barmaid.
She was single handedly scrubbing and setting up the bar, including cleaning cocktail blenders, serving drinks, restocking shelves, sorting the till and doing it all with a smile every time we made eye contact with her.
She was literally the only one we saw working for the whole of our visit and I hope that she is not tarred with the same brush as the rest of the team.