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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	2017-11-10 00:00:00 (xsd:dateTime)
itemReviewed	Bachi Burger
http://www.openvoc.eu/poi#funnyReviews	1 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	2 (xsd:int)
rev:text	I'd have to say, I've been to this restaurant many times since it opened. As far back that I actually have had the meat based meals on their menu. Bison is amazing and if you haven't had the pleasure, do try it! As a vegetarian, Bachi isn't really pinging a lot of my interest due to MOST of the menu items are meat based in some way. (Sauces, bacon, burgers, etc...) When I have business meetings or want to enjoy a clean atmosphere, its a great go-to and the "No Meat Here" burger option is really tasteful. Today's missteps finally reached a pinnacle that forced me to speak to it. At the end of the day, you would think this establishment would have worked toward elevating the offering. Bachi is known. From TV spots to publications, its no question of how they rose to success. The tide is changing though and its time to really move into an offering that accommodates more healthy eating choices fused with the traditional flavors Bachi already presents. Heres my complaints: Was out of the best vegetarian option which is the "No Meat Here" burger. Worst part is Dillon was quite unapologetic about it. Staff should really look to turn around a let down like that in a better way and not default to "there's a salad". (We're tired of hearing it really) Next, simple requests like iced water, appetizers out before entrees fell completely waist side. Speed of service is still a big deal, especially during a busy Friday lunch hour in a large commercial area. The ask: More Vegetarian options or enthusiasm to accommodate and reinvent for the customer on the spot. Work with the customer, explore the ingredients you have and come up with something fun! You never know, it may end up on your menu and a popular favorite. I've met so many chefs and cooks willing to take their skill challenge to new levels so I would think this is a fairly attractive opportunity. Last, hire exceptional people. They should be excited to bring an experience for the traveler, business person and foodies that come in purely on reputation. The negative effect of an experience can cause ripples in this current world. Easy misstep with long term effects.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	John

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