Latest news with #diningExperience
News.com.au
6 days ago
- Entertainment
- News.com.au
Melbourne restaurant owner explodes at customers
A dramatic video has emerged of a heated altercation at one of Melbourne's trendiest Italian restaurants after chef and owner Pietro Barbagallo confronted a group of diners who complained their prawn pasta was too spicy. The incident, which took place in April but has only recently gone viral, occurred at Kaprica in Carlton – an eatery that is currently trending thanks to TikTok. On the night in question, the group ordered wine and starters, but when the prawn pasta main arrived, a customer claimed it was too spicy. At some point during the incident, one of the diners decided to record a video message for his boyfriend, complaining about the meal. 'I literally had like, the chilliest food tonight, and it was so spicy,' the unidentified man told the camera, footage of which was later published by The Age. The situation reportedly escalated when chef Barbagallo was informed about the customers' complaint and became enraged. He then appeared behind the group as the man was recording the video. 'Really? Really you have to do that?' he could be heard saying in the clip. The confused customer responded, 'What's wrong?' but Barbagallo's tone quickly shifted. 'This is what you're doing in my restaurant, in my house,' he said. The customer appeared shocked and replied, 'This is so abusive'. Barbagallo then demanded the group leave the restaurant. 'You get out now,' he demanded. According to the footage, the chef attempted to grab the recording phone and then yanked at the tablecloth, collecting the plates within it and sending some crashing to the floor. 'Turn that f***ing phone off! You and your f***ing phone!' Barbagallo shouted at the group. 'Get out of my f***ing restaurant!' The Age interviewed five eyewitnesses about the incident. One witness claimed the pasta dish was 'inedible' due to the overwhelming chilli flavour. 'All the pasta was running down the wall,' the witness reported. During the confrontation, people outside the venue said they could hear 'yelling and screaming'. One bystander even thought 'a homeless person was in there attacking someone'. At one point, two witnesses claimed they saw a chair fly out of the front door towards the customer. A waitress was also allegedly seen exiting the restaurant in tears. Inside, the mood quickly turned sombre. 'The music was playing but everyone was shocked and disturbed,' said one witness. 'It became incredibly awkward,' another added. has reached out to Kaprica for comment. At the time of publication, Kaprica has not issued any official statement or apology regarding the incident. Barbagallo is no stranger to the Melbourne restaurant scene. He first made his mark in 1998 when he opened I Carusi in Brunswick East, which was later hailed as the birthplace of Melbourne's 'pizza revolution'. He went on to open I Carusi II in St Kilda and, more recently, Kaprica in Carlton South. Despite his influence, Barbagallo has faced personal and professional challenges. In 2011, he experienced financial problems, which led to the closure of his venues on Lonsdale Street and his departure from the I Carusi brand.
The Independent
09-06-2025
- Business
- The Independent
Pret plans mega-stores in bid to encourage people to dine in
Pret a Manger is set to introduce a new store format featuring made-to-order food and expanded dining areas, as part of an initiative to speed up its regional growth throughout the UK. The sandwich and coffee chain, long favoured by London commuters, aims to create an inviting atmosphere for customers to dine in and relax. This adjustment also reflects the increasing prevalence of remote working. With a current portfolio of 500 locations across the UK, Pret is testing the new format in Broughty Ferry near Dundee, and Maidenhead, Berkshire. It said this would differentiate from the format of most of its London stores, where it primarily sells 'grab-and-go' products, with customers typically served in less than a minute. It has developed an exclusive menu for the shops, where much of its menu is made to order, there is more space for dine-in customers and it will operate a Little Stars Cafe play area for families with young children. The move is part of efforts by Pret to expand beyond London, with the vast majority of its recent coffee shop openings taking place outside the capital. Clare Clough, Pret's managing director for UK & Europe, said: 'Throughout the past five years, we've made it a priority to bring Pret to more people, whether you're a City worker commuting to the office, a parent juggling work and family life, or someone catching up with friends. 'Now, we're taking that further, making Pret a destination for customers in a bit less of a rush who want a comfortable space to enjoy delicious food and spend time with family and friends. 'Our teams have been hard at work making sure everything from the shop design to the unique menu items have been carefully thought through and we can't wait to see how our customers respond.' The business was founded in London in 1986 by Julian Metcalfe and Sinclair Beecham. It was bought by German investor JAB Holdings in 2018 for around £1.5 billion. Last week, JAB said it could consider selling a stake in the sandwich chain ahead of a potential stock market flotation.
Arab News
03-06-2025
- Lifestyle
- Arab News
Where We Are Going Today: ‘Amigos' — Mexican dining in Riyadh
If you are seeking a Mexican dining experience in Riyadh, look no further than Amigos. Stepping in felt like a warm hug from an old friend. The restaurant has maintained its charm over the years, and aside from some new touches, the heart and soul of Amigos remains as it was. The ambiance is simple and unpretentious, reminiscent of a small-town cantina. So, if hearty, soul-warming Mexican food is what you crave, this is the place to be. During my recent visit, we indulged in a variety of dishes, including nachos, shrimp tacos, chicken quesadilla and even a hot dog. Each item left me feeling eager to return for more. The homemade nacho chips, guacamole and salsa were delightful, and the quality of the beef was exceptional. Every bite was just like I remembered. I also tried a meat taco, which could have been better with some toppings like avocado and sour cream. The meal came with fried potatoes and rice, though I found the nachos a bit lacking in quantity. I visited Amigos based on a recommendation and was impressed by the ambiance and the food. The staff were also attentive, making for a wonderful dining experience. We left completely satisfied. While the portions could be larger for the price — about SR50 riyals ($13) for a decent burrito or SR40 for tacos — the quality makes it worthwhile. For those raised in Riyadh, Amigos represents a soulful corner of the city that stays evergreen.
Associated Press
03-06-2025
- Business
- Associated Press
The Economic Impact of Restaurant Furniture Choices on Customer Spending
06/03/2025, New York City, New York // KISS PR Brand Story PressWire // From the first step through the door, guests form impressions that shape their entire visit. Thoughtful furniture choices can create a welcoming backdrop that encourages diners to relax and linger. When tables and chairs feel just right, people settle in for longer conversations and are more likely to order extra courses or share desserts. Small improvements, such as upgrading to cushioned seats or selecting tables that encourage face-to-face interaction, can translate into revenue gains of up to fifteen percent. Beyond the immediate boost in sales, quality furnishings reinforce a restaurant's identity and cut replacement costs over time. Setting the Mood, The Psychology and Economics Every seat tells a story about what a restaurant values. Comfortable restaurant furniture, such as chairs, suggests care for guests, while chic design hints at culinary creativity. When diners sense attention to detail, they assume the kitchen takes the same care with food. That perception makes menu prices feel fair and prompts patrons to explore higher-value options. Positive first impressions spread quickly. Happy customers mention their experience to friends and on social media, driving new traffic and income. Effective furniture choice also guides behavior in subtler ways. A bright, open layout with movable tables encourages mingling and larger group bookings. In contrast, cramped or mismatched pieces can leave visitors uneasy and eager to leave. By aligning style with comfort, restaurants lay the groundwork for both repeat visits and word-of-mouth referrals. Seating Comfort, The Hidden Driver of Spending Imagine sinking into a supportive chair after a long day. That feeling invites you to unwind over appetizers, glasses of wine, and perhaps an indulgent dessert. Comfortable seating directly influences how long guests stay and how much they order. In fact, more than three-quarters of younger diners say a memorable experience is more important than buying goods, highlighting the role of comfort in their choices. When guests feel at ease, they are far more inclined to sample premium dishes and linger for an extra drink. On the other hand, stiff or cramped seating shortens visits and leaves a negative impression that can deter return trips. Investing in ergonomic designs means fewer complaints, better online reviews, and a stronger connection with loyal customers. That connection often brings families and friend groups back, boosting lifetime value. Space and Flow, Layout Strategies for Profit Well-planned seating arrangements find a balance between making the most of the space and keeping guests comfortable. Clear paths make it easier for servers to get around fast, which cuts down on wait times and speeds up table turnover. Restaurants can change their design to fit busy lunch hours or quiet dinner settings. Putting tables together for bigger groups raises the average check, whereas small, cozy areas are great for couples and people eating alone. A layout that looks good also works its charm online. A venue that is suitable for photography can be a very effective way to market itself because almost three-quarters of potential guests choose restaurants based on photos. By combining useful features with attractive design, owners turn furniture from a static asset into a dynamic source of income. Materials and Finishes, Creating Perceived Value The choice of wood grains, upholstery fabrics, and metal accents sends a clear message about quality. Solid wood tables and rich fabrics suggest a premium experience that makes diners more willing to pay higher prices. Durable materials repay their cost by lasting for years instead of months, avoiding frequent repairs or replacements. A unified palette carried through seating, tables, and décor weaves a story of consistency and care. Guests notice when every element feels intentional, and that sense of cohesion inspires confidence in the overall dining experience. As the market for restaurant furnishings grows, operators recognize that polished aesthetics are no longer optional. They are essential for attracting higher-spending clientele. Brand Identity, Expressed Through Furniture Furniture acts as a silent ambassador for a restaurant's brand. Custom seating or thematic tables can make a space instantly recognizable and memorable. When décor and concept align, guests enjoy a seamless narrative that extends from the menu to the moment they sit down. That alignment also powers marketing efforts, as branded furnishings feature prominently in photos and promotional materials. Particularly among affluent diners, a personal connection to a restaurant's style inspires greater spending. By investing in signature pieces, owners create a sense of exclusivity that resonates with high earners. In a competitive landscape, distinctive furniture selection becomes a key differentiator that earns both attention and loyalty. Investment Wisdom, Balancing Cost and Return It can be difficult to decide between low-cost and high-end furniture. Lower initial prices may appear appealing, but hidden expenses like maintenance, repairs, and customer unhappiness can pile up. High-quality commercial furniture, on the other hand, frequently yields higher returns, with many restaurants aiming for returns of 11 to 15%. Savvy negotiators can obtain warranties and volume discounts, significantly cutting total ownership costs. Sustainable materials not only appeal to environmentally conscious guests, but they can also result in rebates or tax breaks. In the long run, durable seating lowers downtime and promotes a seamless service flow, making the initial investment a wise business decision. Performance Metrics, Measuring Furniture Impact Restaurants need precise criteria to see how furniture affects their bottom line. Tracking the average amount spent per table, the rate of turnover, and the scores of feedback both before and after an improvement gives you real information. Sales analytics can show if new layouts help sales on busy evenings or get those who eat out in the middle of the week to spend more. Regularly checking these indicators makes sure that the furniture choices stay in line with changing aims and visitor preferences. Targeted modifications generally pay for themselves in a few months, as shown by case studies of full-service bistros and fast-casual cafés. When people spend less money overall, it's even more important to focus on the surroundings and comfort. Core Insights, Your Path to Higher Revenue Thoughtful furniture selection has the potential to increase client spending and improve brand loyalty. Restaurants create experiences that entice guests to stay longer and spend more by prioritizing comfort, optimizing space, and employing high-quality furniture materials. Beyond immediate revenue gains, these investments create enduring impressions and encourage repeat visits. Viewing furniture as a cornerstone of corporate strategy, rather than a minor item, creates the foundation for long-term success. Continuous evaluation and adaptation will keep places new, relevant, and profitable far into the future. Original Source of the original story >> The Economic Impact of Restaurant Furniture Choices on Customer Spending
Fast Company
19-05-2025
- Business
- Fast Company
Yes, chef! Behind the scenes of restaurateur Danny Meyer's checkless payment technology
Hello and welcome to Modern CEO! I'm Stephanie Mehta, CEO and chief content officer of Mansueto Ventures. Each week this newsletter explores inclusive approaches to leadership drawn from conversations with executives and entrepreneurs, and from the pages of Inc. and Fast Company. If you received this newsletter from a friend, you can sign up to get it yourself every Monday morning. For years, famed restaurateur Danny Meyer has wanted to reinvent the way diners pay their bills. He's dreamed of a world in which patrons can pay for their meals and simply walk out of an eatery without asking and waiting for the check. Meyer's vision for frictionless payments found its way to Frank Bisignano, who served as CEO of Fiserv, the financial services technology provider, until becoming commissioner of the Social Security Administration earlier this year. By 2020, the two executives hatched an idea for a checkless solution that would enable diners to settle their restaurant tabs without taking out a credit card or phone. It then fell to Krystle Mobayeni, a senior vice president and head of restaurants at Fiserv, and Kelly Macpherson, chief technology officer of Meyer's Union Square Hospitality Group (USHG), to build the software and systems that would bring their bosses' idea to life. The result is a system called Checkless Payments, which the companies announced last week at the National Restaurant Association Show. It isn't unusual for the top executive at a company to be the driver of innovation, especially at entrepreneurial or founder-led organizations. Nearly half the respondents to a 2024 Fast Company survey of its Most Innovative Companies honorees said their CEO was in charge of innovation, and 60% said their top innovation executive reported directly to the CEO. INNOVATOR IN CHIEF Since founding Manhattan's Union Square Café in 1985, Meyer has been a force in the hospitality industry. He was an early adopter of online reservations and has served on OpenTable's advisory board. USHG, where Meyer is executive chairman, has expanded beyond restaurants to include Hospitality Quotient, a consulting and professional development arm. In 2017, he launched Enlightened Hospitality Investments, a private equity fund that backs businesses that share his values around taking care of employees and customers. 'I've made a career out of driving some people crazy, but in a nice way,' Meyer says. 'If [an innovation] was easy, it would've been done already.' With Checkless Payments, Meyer challenged the USHG and Fiserv teams to develop a solution that was elegant enough for fine-dining establishments. He didn't want patrons to have to take out their phones to scan a QR code to pay; nor was it practical to set up sensors or other hardware that are part of checkout-free experiences at Amazon Go stores and other retailers. And he didn't want a 'walled garden' that would require customers to use only one kind of credit card or mobile operating system. He also wanted a system that could eventually be extended to other aspects of hospitality, enabling dinners to, say, alert the coat check room or valet that they are getting ready to leave the restaurant, letting them retrieve their belongings or car without waiting. Checkless transactions can benefit not just diners but restaurants, too. Meyer notes that the cumulative time servers and diners spend could instead be used to 'turn' tables—restaurant-speak for setting, seating, serving, and clearing a table. And Fiserv's Mobayeni says restaurants can use the checkless enrollment process for deeper customer engagement. 'They can let guests know there's a featured menu item or they have a special wine,' she says. She envisions a day when diners might use the platform to place their first drink order in advance, which also helps the restaurant operate more efficiently. IT'S NOT 'DINE AND DASH' USHG's Macpherson admits that diners may need some coaching on the new system, which was piloted at Manhatta, the group's fine-dining restaurant in New York's financial district. 'Even when I was using it there was this stigma of 'dining and dashing,'' she says. Servers, too, will have to adopt a new etiquette. Says Meyer: 'If I'm a guest, here's what I'd want my server to say at some point: 'I know you're part of the [Checkless Payments] program, and I hope I'm going to have a chance to thank you and say goodbye, but you're welcome to leave any time you want.'' USHG will begin rolling out the program at additional restaurants this summer. Fiserv, which last year reported revenue of more than $20 billion, will then make Checkless Payments available to customers of its new Clover Hospitality point-of-sale system for upscale restaurants. I asked Macpherson what it is like to work for an executive chairman who is also an innovator with a reputation for high quality. 'It's inspirational and exciting,' she says. 'Danny is a beacon in the industry, pushing us and challenging us to think bigger. I like thinking big, too. How can we do what people might say is the impossible?'
