About: http://data.yelp.com/Review/id/bCfp95NpdZws3XO34sAk4g

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About: http://data.yelp.com/Review/id/bCfp95NpdZws3XO34sAk4g 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	2017-09-03 00:00:00 (xsd:dateTime)
itemReviewed	Chili Peppers
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	0 (xsd:int)
rev:text	This restaurant looks like it used to be an old butcher shop - the aesthetics are run down and not entirely cohesive between the two halves. While we were there a soccer team was having a series of arguments with their coaches. The staff was being trained which caused some confusion and it took several minutes for us to check out. Pricing while cheap is not clear; they use concession stand style labeling instead of shelling out for a real menu board and it was not intuitive to figure out. They serve their food on trays that don't match their plates and make it feel less upscale than the quality of their food. My friend loved his vegetarian burrito (not every place has caramelized onions); my enchiladas were served with tasteless refried beans that had been sitting out too long and overcooked bland rice. Also, who doesn't put cheese inside enchiladas? The topping selections were random and not clearly labeled on the glass above them - this was especially confusing with the various salsas. Suggestions that would help improve the experience: Redo the floors Get a menu board and menus Stop using trays Get plastic silverware that's black instead of white to make it more upscale; nix the styrofoam to go containers for something less 1990's and more environmentally friendly Don't offer enchiladas unless they're cooked in an oven Get non-shredded iceberg lettuce and swap out for something like romaine - the iceberg makes you feel like a low quality version of chipotle List your meat options more clearly on the board Put clear labels of what is below in the containers as you go through toppings Don't put new employees at the front of the ordering line on a busy day Don't yell at new employees when they can't figure things out Push upsell of things like guacamole and chips and drinks more clearly Create a clearer assembly line system for who does the tortillas, who does beans meats and rice, and who does toppings. Having one person go all the way down the line is inefficient and separates people who are shopping together Get a design consultant to overhaul the interior to make the feel more intentional and fresh instead of like the cafeteria line at a summer camp
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Kate

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