Zonked Out

My girlfriend and I went out to the Parkmall last night, it was a cold and wind-chill filled evening, and decided to check out some food shops where we can get some pica. So we then proceeded to finding a nice place and after a good tramp around area we chose to dip our taste buds with something that wasn’t familiar to us. And Since there were a few new resto’s in the vicinity, we threw the dart while blindfolded and picked one.

This restaurant has an above average façade, a huge LCD TV on the inside and had paintings all over the area and had a small terrace right on the second floor – quite a good choice if you ask me. We sat down, had a quick glance at their menu and in less than 20 seconds, we knew were in for a poignant surprise.

We thought we had the concept all figured out with the manner in which the entire store packaging was presented but apparently their dishes said otherwise. We stared, browsed, got confused, read, reread, flicked and flicked some more from one type of food to the other while trying so hard to understand – and I guess see the point, of what is being offered. They had such a myriad of food categories (pasta, appetizers, soup, desserts, beef, pork, vegetarian and etc) to choose from but only had so little options to choose from each (probably had three soup choices and four pasta choices and three desserts and etc). What’s worse is that you cannot even identify if it’s supposed to showcase American, Pinoy, Italian or whatever cuisine – and it’s not even right to tag it as Fusion simply because it just did not have any identity. It sure does make say, “What were they thinking?”

This ushers us to the simple fact that strengths should be developed further before weaknesses are to be treated. Here is a bistro that wanted so hard to impress its diners with the range of choices (or the lack thereof) that they present to them but only had very few offerings – talk about spreading yourself too thin!

Without question, it was clearly evident that this restaurant was run by an amateur. Not that I am claiming to be a restaurant guru myself, but I felt that it was not a well thought of investment especially that you would already be zonked out just to put up the business. Maybe I am spiteful to these restaurants where I can see huge and exciting opportunities for growth. But their millionaire owners just didn’t care enough or do not know enough where to strike them and instead they just pack-up and leave.

The most successful food places start with an attractive concept, this word is what encapsulates the place and in turn helps gravitate more and more customers to you. And when the business concept is poor, it will still gravitate customers but towards the opposite direction – away from you.

Oh well, I wish that store all the best, but with how it stands, I doubt if it will survive the next 6 months.