New York City College of Technology, CUNY
Department of Hospitality Management
Janet Lefler Dining Room
MEMORANDUM
To: Professor Abreu, Director of Service
From: Diamond John
Date: 02/28/19
RE:Can a Pop-Up Settle Down Without Losing Its Fizz?
In this article, Pete Wells speaks about restaurant âOxalisâ. Oxalis once used to do pop-up shops and in this article Wells critiques how to upkeep the excitement now that the restaurant has settled down. We will discuss Wells thoughts on the restaurant, and my outlook on service and Oxalis itself.
Firstly Wells speaks about Oxalisâ excitement being a pop up shop. Oxalisâ pop ups would sell many tickets and Wellsâ thinks it is due to guest feeling they are discovering a new experience and new flavors. Through a couple of ways Wells feels that Oxalisâ exciting feel might deteriorate. These include the bar, which is to the rear of the restaurant and completely separated. Finally the service seemed very rehearsed and try being that the servers used very dry phrases that didnât sound natural. The dining area seemed to be very serious, in accordance with the servers spiels, and though that isnât horrible, that is not what the owner is going for therefore the restaurantâs appearance needs more flavor. Â On a brighter side Wells enjoyed the restaurantâs Non-Alcoholic beverages, wine list and, the menu. Dishes were seasonal, very nicely presented and, flavor shined through.
Overall I believe I wouldnât go to this restaurant. The mood seems very serious and in Pete Wells words âSolemnâ, almost too much for my liking. The prefix is also a bit pricey, but I might consider visiting on a special occasion. As far as service I would ask my staff to practice authenticity but proper word or phrase usages so that conversations donât feel rehearsed. Wells gave Oxalis One star and according to his judgements, it is justified.
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