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I test about 6 entrees for every new one that
makes it to the menu. I’m often disappointed. A
recipe may look great in a colorful cook book (by
a celebrity chef!) or magazine and then turns out
to be “so-so”. I used to think it was my cooking
skills! But it has happened too often and for too
long to be the case. Also, I have professional
chefs testing recipes for me now and they get the
same results I did. Just know, there is a lot of
work that goes ahead of any new entrée making it
to our menu. I’m pleased to know that you, our
customer, don’t have to suffer through the
disappointments. (A lot of people give up on
trying to cook at home for this very reason.)

After an entrée makes it to our menu, our
customers rate it. (See sample sheet on this
page.) We have been doing this ever since we
opened in February 2004. This feedback is
extremely useful in making sure we bring you the
entrees we know will be loved. In fact, by doing
this our quality has gotten better and better of the
last three years.

The overall score percentage is calculated per
the example below
Number of customers that rated an entrée = 126
Entrees are rated on a scale of 5-1.

This gives us a total potential score of
5 x 126 = 630 points

Actual ratings as follows:
57 rated it 5 = 285 points
41 rated it 4 = 164 points
17 rated it 3 =   51 points
9 rated it 2 =   18 points
2 rated it 1 =     2 points

Total score =   520

520 divided into total potential of 630 = 83%

An entrée that scores 60% or less, will probably
not make it back in the future. Sometimes we find
many people loved something, while several
others did not. It may be a matter of taste or they
overcooked it so the meat was tough. I’m always
amazed by the fact that no matter how many
people rave about an entrée, there will always be
someone rates it a 1. We go for the majority of
people scoring it excellent and good before it
makes it back to the menu. So by showing you
the detail on all the scores, you can make a well
informed decision about your menu selection.

Get the convenience. Get the great food.

Book your place today.

Best regards

Laura Bezden

P.S. I would like to hear from you! What are the
challenges you face in getting dinner ready?
What are the wins you have from enjoying our
food? Anything else you want to communicate?
Please let me know. Click here to e-mail me