Fine Dining & Gastronomy

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Tiers Designed Specifically for High-End Restaurants

I

Hospitality Service

Flawless guest relations, minimal wait times, elevated emotional intelligence, refined etiquette / demeanor amongst all staff. Intuitive anticipation and immediate resolution of all guest needs.

II

Culinary Science

Flawless food preparation, presentation, consistency, depth of flavor, fresh ingredients, and proper table arrangement.

III

Design

Aesthetically pleasing façade and interior décor. Thoughtful synergy of building materials, use of space, and functional furnishings.

IV

Ambience

Subtle calibration of lighting, sound, fragrances, surface textures and staff appearance to create the optimal mood appropriate for the space.

V

Cleanliness

Well maintained environment in both client-facing and staff-only areas. Free from pollutants, odors, unpleasant substances, and health code violations of any kind.

VI

Wine & Spirits

Broad selection of wine & spirits highlighted by a curated collection tailored to the character of the restaurant.

VII

Menu Selection

Menu is well organized, formatted, and legible. Reflects range of both simple and sophisticated dishes to suit clientele of varying palettes and conscious of dietary restrictions.

VIII

Quality Assurance

Proper procurement, storage and preparation of all food items. Thorough cleaning / maintenance of all appliances, tableware, server ware, surfaces, and amenity areas.

IX

Operations

Operational efficiency in areas of facility management, regulatory compliance, inventory, consumables, staffing, marketing, branding, and cultivation of repeat business.

X

Customer Satisfaction

100+ points by registered Ten Tier users.