Bistro Villemanzy is part of the "Bistrot des Cuisiniers" group (10 Bistros located in Lyon), which itself is a part of the Leon de Lyon/ Jean-Paul Lacombe group. Bistrot des Cuisiniers is a group aiming at offering upper quality meals in a bistro way. Leon de Lyon: created in 1904, from a simple "bouchon lyonnais" with Paul Lacombe to the unique restaurant which welcomed G7 members in 1996, Jean-Paul Lacombe is nowadays one of the most famous chefs all over the world. First of all, we decided to go to Maison Villemanzy as mystery guests to check the quality of the service operation. We followed the Ishikawa model for our criteria. We went for dinner at Restaurant Maison Villemanzy on Saturday, May 12th. We booked a table for 8pm. When we arrived, we were directly shown our table on the terrace. The maitre d' straight away gave us the menus and took the order for aperitif. A waitress served our drinks with olives five minutes later. The maitre d' came back to take our food order ten minutes later and also suggested some wine to match our choices. The starters were served about ten minutes later and after they cleared the plates, they brought our main course quite quickly (10mn), same for dessert.
[...] Variety of foods More “specials”, “drink of the week/of the day should be implemented. As we saw, the cocktail of the month is a success so more offers of that type should be realised. That could push sales significantly. Quality of foods A special attention should be made concerning cooking: standards of quality should be implemented since complaints have been arising about over- and under-cooking of meat and fish. Friendliness of staff Some major complaints arose concerning service. It seems to be very variable which absolutely abnormal. [...]
[...] The latter would be based on various objectives to develop: - Management: the management team is not really aware of group objectives and is not implied enough in the process. They also should be more open-minded and aware of the environment. - Recruiting: it should definitely be the result of responding to criteria matching the restaurant and not about hiring friends or whoever is the first to apply. Grids of objective criteria should be implemented. - Develop a team spirit : promotion from within offers career advancement, employees should be aware of the strategy and should be involved - Provide appropriate training: at the moment no training at all is provided. [...]
[...] The results are satisfactory; the offer is kind of a success Human Resources policies The team is composed of: a manager, in charge of taking orders and managing the team, and also welcoming guests and taking them to their tables an assistant manager, in charge of drinks and assisting the manager a barmaid a food runner a chef a pastry chef chef de partie (starters) a kitchen porter Whereas kitchen staff is quite stable, and run by the chef, the organization of the Front House team is much harder. [...]
[...] - General atmosphere: it was quite warm friendly but far too noisy due to the presence of a group of 30 people not far away from our table. - Furnishing: Tables and chairs are in wood. Sets and napkins are in paper while glasses and cutlery are quite luxurious, which arises some questions concerning the positioning of the restaurant on the crossroads of cheap and-fine - Restaurant layout: they dispose approximately of 80/90 seats. Tables are rounded or rectangular. You are close to your neighbor but you conserve your intimacy. [...]
[...] Main complaints concern: Lack of flavor, average quality/price ratio, quantity can be insufficient; lack of originality, service is variable, cooking (undercooking and overcooking of meat and fish) 2.4 Purchasing and subcontracting Suppliers are: Duboeuf; Solybo (France boisson), Café Folliet, Maison Masse (magret); Aldi metro), Davigel, Maison Baye, Beauvalais They are imposed by the group; there is absolutely no freedom of choice concerning suppliers. The group negotiated discounts years ago and does not seem determined to change anything. Supply can occur at any time of the week, there is apparently no most appropriate time according to managers. [...]
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