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Message
1
Posted on 3/27/12 at 4:19 pm to Ole Geauxt
UPDATE:
I emailed the GM with the address that Gris Gris provided. I got a call right away.
I spoke to the new GM. He personally called to thank me for bringing to light some of the issues they were having with staff there and personally invited me to come in for a comped meal.
I was more than impressed with the fact that he took time to call me and talk to me about changes that are being made. It was obvious that they are now trying to make sure that each customer has the type of experience that is expected from a John Besh restaurant.
So while I can't give them a thumbs up on service until I've gone again and can see the changes in effect, I will give them a big thumbs up for caring enough to contact me and try to make things right.
I emailed the GM with the address that Gris Gris provided. I got a call right away.
I spoke to the new GM. He personally called to thank me for bringing to light some of the issues they were having with staff there and personally invited me to come in for a comped meal.
I was more than impressed with the fact that he took time to call me and talk to me about changes that are being made. It was obvious that they are now trying to make sure that each customer has the type of experience that is expected from a John Besh restaurant.
So while I can't give them a thumbs up on service until I've gone again and can see the changes in effect, I will give them a big thumbs up for caring enough to contact me and try to make things right.
Posted on 3/27/12 at 4:50 pm to nikinik
That's great, niki. I honestly believe the Luke GM means business and that he's very sincere about responding to customer concerns.
Sometimes, we think restaurant owners, chefs and GMs should know everything, but they can't know everything. It's impossible to micromanage and I know that from my own business. You hire people you believe will and are doing a good job. You can only check on that so much. Customer feedback is helpful. I know I want to know if a customer perceives a problem in my business. If it's real, I will take immediate steps to correct the issue.
I'm glad you contacted him. You've been in the food business and you are interested in it and in restaurants. We knew you weren't just spewing a bunch of nonsense in your post. We also know you weren't out looking for a free meal. I hope your next experience there is a good one.
Sometimes, we think restaurant owners, chefs and GMs should know everything, but they can't know everything. It's impossible to micromanage and I know that from my own business. You hire people you believe will and are doing a good job. You can only check on that so much. Customer feedback is helpful. I know I want to know if a customer perceives a problem in my business. If it's real, I will take immediate steps to correct the issue.
I'm glad you contacted him. You've been in the food business and you are interested in it and in restaurants. We knew you weren't just spewing a bunch of nonsense in your post. We also know you weren't out looking for a free meal. I hope your next experience there is a good one.
Posted on 3/27/12 at 4:54 pm to nikinik
these types of stories are always great to hear. i only eat at Luke a couple of times a year but i've never had a bad experience. it is certainly nice to know that they are willing to make it right when something does go wrong.
Posted on 3/27/12 at 4:57 pm to Gris Gris
Awe thanks Gris Gris. I spoke honestly with him and he's receptive. I had complained on a couple of occasions and it didn't seem to help, so I didn't waste my time again.
I really should've thought about the fact that in the almost a year that it had been since I had last gone, that management might have changed.
And you're right, I too always wanted to know any feedback both positive and negative so that I could recognize employees giving ememplary service, and make adjustments with employees that weren't.
I was appreciative of his invite to come back so that I could see the changes and post updates.
I really do enjoy the food there, so I'm hopeful regarding my next visit.
I really should've thought about the fact that in the almost a year that it had been since I had last gone, that management might have changed.
And you're right, I too always wanted to know any feedback both positive and negative so that I could recognize employees giving ememplary service, and make adjustments with employees that weren't.
I was appreciative of his invite to come back so that I could see the changes and post updates.
I really do enjoy the food there, so I'm hopeful regarding my next visit.
Posted on 3/27/12 at 4:58 pm to Eddie Vedder
quote:
it is certainly nice to know that they are willing to make it right when something does go wrong.
Posted on 3/27/12 at 5:33 pm to nikinik
I also received a very nice thank you email from him, myself. This guy takes pride in his work and the restaurant. Makes you want go there more often.
If you board people go there, get a message to Brian that you heard about him from TD.
If you board people go there, get a message to Brian that you heard about him from TD.
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