About: http://data.yelp.com/Review/id/4ZJpPXLuliWqGIrGJRfNYw

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About: http://data.yelp.com/Review/id/4ZJpPXLuliWqGIrGJRfNYw Goto Sponge NotDistinct Permalink

An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

Attributes	Values
type	rev:Review
dateCreated	2014-01-26 00:00:00 (xsd:dateTime)
itemReviewed	Cut The Cheese
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	5 (xsd:int)
rev:text	Let me wade in with the other three star reviewers who are too timid to be harsh, yet too smart to gush just yet. 1. The Classic Mac n Cheese is just like any Mac n cheese you would eat at home. It lacks flavour (I hate saltiness, but this needed salt.) For 7.45$, the portion size I got to go was small. 2. They mainly have Mac n cheese is a few varieties and grilled cheese. The prices are a bit high to attract an under 14 demographic that eats lots of this, and the menu is a bit limited to woo you back. This kind of food is also damn tough to cater to "to go" customers, as grilled cheeses don't do well on cold walks home. 3. The service is personable and aiming to please. They are still ironing out kinks getting food out and explaining things. For example, don't tell someone who is waiting on a to go order that it will be five minutes, when in actuality it is 11-12. Don't over promise!! 4. There is no alcohol here, but they are open til 2 a.m on Weekends for those who have the munchies after the neighbourhood bars' kitchens have closed. 5. No credit cards, which sucks. I get not wanting to pay 2-3% on my 7.45$ Mac, but the great customer who wants to feed his entire work crew does want to get airline miles on his credit card for his 200$ order. 6. The inside space needs a tv showing sports or some other inducement to get people to sit inside. Right now, it has some dark corners, and the seats face a blank wall. 7. While this is not a cheese shop, they should possibly experiment with a particular "cheese of the week" or sell fresh locally sourced cheeses for people to take home to try to attract a wider audience. It is super tough to start a business, especially in the "up and coming" Junction. The Junction has lots of mid-range coffee and restaurant competition with no weekday business people (virtually no one besides local residents who stay at home, shop owners, and traffic cops are here during the week in daylight hours. Weekends and nights are different.) Hopefully Cut the Cheese will continue to improve its product and evaluate its menu and pricing structure. I hope they can succeed. It is worth trying.
http://www.openvoc.eu/poi#coolReviews	1 (xsd:int)
rev:reviewer	Brandon

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