What makes a good restaurant?

With the rapid growth of restaurants, it is becoming difficult to tell which place is really good and worth noting, and where you may be disappointed.

A good restaurant is one that closes its doors to make you feel good. Everything matters from the first moment: how you feel, how prevailing the environment is, what the restaurant menu offers, how easy or difficult it is to choose, and finally, how you are melting away. It all creates emotion. If you feel good emotions after leaving the restaurant, then the restaurant is good.

It highlights several aspects that make it easy to distinguish the best: service, conceptuality, environment, and menu.

The most important thing is not to bother

Good service is first and foremost delicate. The visitor to the restaurant should not be drawn to the attention of the service staff, but it should also not be too much in any way.

The service staff should not be too close to the customer, obviously flattering or drowning in an attempt to be particularly pleasant. Of course, the staff must adhere to etiquette, and be polite, but by no means intrusive.

Most employees make the big mistake of constantly asking customers for their opinions, asking if it was delicious. Such a question is unethical. Yes, it may seem like a show of attention, but the customer doesn’t have to want to share their opinion. Better to ask if all was well. Such a question gives a person the space to speak as much as he wants: perhaps to praise, perhaps to criticize or to remain silent.


The conceptuality of a good restaurant is exclusivity and a clear vision.

You need to know well what you want to offer: whether it is a specialized kitchen or a modern or maybe a bistro. It is important to state clearly what is being emphasized: whether it is a chef who creates miracles, homemade food, or fresh products. Conceptuality – restaurant identity. If you see that the restaurant has a clear concept, you can guess that the kitchen will not disappoint either.

Undoubtedly, the environment of the restaurant is especially important. The visitor will want to go back to the restaurant where he looks cosy.

Clearly, everyone understands the concept of cosiness differently. Some are comfortable, while the environment is luxurious, others are hipster, and others like the classic style. There is no exact answer as to what environment should prevail. Everyone can create their own style, and customers choose what works best for them.

Of course, some of the nuances are not worth discussing: It goes without saying that it is very important for the restaurant to be clean. The maintenance of toilets is especially important here – whether they are tidy or not, there is already an indicator.

Restaurant Menu

People go to restaurants first to eat. What is the menu for a good restaurant? The restaurant menu should be tailored to the capacity of the staff. If the restaurant is small, family, quite offer and three to five dishes that can be changed according to the seasons. If the restaurant is medium in size, the menu may be thicker: the options allow you to produce more. And if the restaurant is huge, the menu can be very wide.

How do you know if the food served is good? First of all, the food must be liked by the customer. The fact is that everyone has a different taste, so we take a little risk of tasting something new. Some will be delicious, others will not. So when deciding whether a good food is or not, it is better to evaluate how it is prepared – the quality or not. Today, it is very fashionable to strive for originality in production: to surprise by combining what does not seem appropriate. However, the specialist urges the chefs not to over-empathize – it is better to offer visitors something that is completely certain than to try to be overwhelmed by experiments.


The drinks menu and the knowledge of the service staff about the offered products will also help to distinguish a good restaurant.

A good restaurant employs people who know about the drinks they offer. What matters is the history of the drinks, what the staff can tell you about them. The service staff must be able to acquaint the guests with the available offer, as well as be prepared to receive questions from visitors about drinks and know how to answer them – be able to explain how they differ, and what properties they best match.

It is especially important to serve drinks to restaurant guests correctly: at the right temperature, in a correctly selected clean glass. These seemingly simple things are very important to customers. Guests “eat” not only the food but also the environment, the knowledge and the presentation of the staff serving the staff.