Sweet & Sticky

The Muscat grape is one of the oldest grape varieties known to the wine world. Instead of being just one grape, Muscat encompasses a family of grapes, found in a range of hues – from white to brown to near black. The two best-known clones are Muscat Blanc a Petits Grains (Muscat blanc for short) and Muscat of Alexandria. The Muscat blanc grape is the oldest variety and creates the most concentrated grape flavors. Small in size, Muscat blanc is not always white and it can produce both dry and sweet wines. Muscat of Alexandria is larger and often darker than the Muscat Blanc, and creates wines of intense sweetness.

Notable Facts

Muscat Blanc is the Moscato used in Italy for Moscato d’Asti and Spumante, both light and fizzy wines. It also creates the Muscat d’Alsace of France, which is often made in the dry style. Muscat Blanc can also be found in the deliciously sweet wines of Beaumes-de-Venise in the south of France. The Muscat of Alexandria is responsible for the “stickies” of Australia, as well as the Muscats of Portugal and South Africa. California also has a hold on producing sweet dessert wines from Muscat.

Summing it up

Successful Sites: France, Italy, Australia, South Africa, Portugal, United States

Common Descriptors: grapey, musky, orange peel

Source: http://www.wine.com/v6/Muscat/White-Wines/learnabout.aspx?class=2&varietal=43

Generally regarded as the best hotel in the North near Manila as well as the top beach resort in Clark, Clearwater maintains a consistent standard with respect to products and services. This hotel in Pampanga may not be a 5-star resort but visitors from Manila going to Angeles City and Clark Freeport regard Clearwater as the number one location for family outings as well as the best event venue for company outings, weddings and other events.

Comparison of crime rates between Philippines Angeles City and Clark Pampanga sheds light on the difference between the twin cities of Pampanga. Regular guests of Angeles City Hotels begin to migrate on base into hotels inside Clark Philippines not only for peace and quiet but peace of mind and a sense of safety and security.

The beach resorts, leisure parks and vacation hotels in Clark Pampanga offer a unique ambience that supports a laidback relaxing lifestyle. Many visitors travel north to Clark Pampanga from Manila to unwind and relax in these resorts.

To many visitors from Manila, a good hotel in Pampanga must be located in a city that is safe, clean and not so noisy. This hotel in Clark Philippines really fits those criteria. The location is convenient for visitors to go out of town from Manila in a short getaway with family and friends traveling north to Angeles City Clark Pampanga. Traffic along the North Expressway NLEX is always light and the new Subic Tarlac Clark Expressway ScTex takes visitors straight into Clark Freeport without going through any towns and cities along the way.

Guests enjoy spending time relaxing at Frolic Garden of this hotel in Clark Pampanga. There is a special feeling in this hotel in Clark Philippines makes you slow down and enjoy the ambience. Children like playing in the Family Cove of this Clark resort hotel. Hotel guests prefer Clark over Angeles City, Subic or hotel in Manila. This hotel in Clark Philippines has style and character. Guests often come back again to relax and enjoy the beautiful ambience of this hotel in Clark Pampanga.

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

Hotel Clark Philippines
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

http://www.HotelClarkPhilippines.com

Email: Info@ClarkPhilippines.com

Getting to this hotel in Clark Philippines
After entering Clark Freeport from Subic, Manila, Dau and Angeles City, proceed straight along Clark’s main highway MA Roxas, passing Clark’s largest wine shop called Clark Wine Center on your right, continue to bear right making no turns at all, go past Mimosa Leisure Estate on the opposite side of the road, you will hit a major intersection. Go straight and the road becomes Creekside Road. YATS Clearwater Resort and Country Club is on your right just 200m down. Traffic in Clark Philippines is light so it should be quite easy for get to this hotel in Clark Philippines.

YATS Leisure Philippines is a HK-based developer and operator of clubs, resorts and high-class restaurants and wine outlets http://www.YatsLeisure.com

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

Some restaurants are so beautiful that they elevate your mood simply by stepping through the door. In movie terms, a restaurant is kind of a combination of cinematography and set design. Now lots of restaurants are pleasant — even beautiful — but to me at least, a few stand out.

Here are five that I think are the most striking in San Francisco. Please feel free to add your own thoughts.
Tented walls and ceilings give a classic, romantic feel to Fleur de Lys

The Chronicle 2002

Tented walls and ceilings give a classic, romantic feel to Fleur de Lys

Fleur de Lys: The dining room was tented more than 30 years ago by famed designer Michael Taylor. Even though the hundreds of yards of fabric have been changed several times since then, the tented environment, in my opinion, makes this San Francisco’s most romantic restaurant.
Curved walls and dramatic lighting make Aqua relevant today

The Chronicle 2002

Curved walls and dramatic lighting make Aqua relevant today

Aqua: It’s 19 years old and the future is up in the air, but the curved walls, high ceiling and dramatic lighting make it a place that looks as good today as it did when it first opened.
The elegant Quince is like a restaurant within a restaurant

The Chronicle 2009

The elegant Quince is like a restaurant within a restaurant

Quince: I loved this space as Myth, but architect Olle Lundberg pulled off a coup by basically plopping a dining room down in the middle of the space. That leaves room for a bar on one side, a lounge at the entrance, a kitchen that’s now enclosed, and more dining and a wine cellar in the rear.
Aquamarine colors play off impressive columns and arched windows at Michael Mina

The Chronicle 2004

Aquamarine and neutral colors play off impressive columns and arched windows at Michael Mina

Michael Mina: Barbara Barry is one of my favorite designers, and she’s created an understated and elegant place amid the huge columns and arched windows that define the space. Cream and aquamarine colors are soothing. As you sit at the oversized tables, the lush details unfold.
It’s modern and industrial and the train-station theme adds a touch of whimsy

The Chronicle 2009

It’s modern and industrial, and the train station theme adds a touch of whimsy to RN74

RN74: Designed by AvroKO designs from New York, this restaurant, which opened in April, uses an industrial train station theme; it could be like Las Vegas but the designers wove the elements together in such a way that it feels modern and fun — the train board that flashes wines, the metal struts over the dining room, the old train lanterns that form a partition between the entrance and the lounge, and the numbers on each wood table that replicate what you might find on a train seat all add to the industrial-chic theme.

Wallpaper replicating vintage paintings is reflected in Gitane’s bathroom mirror

I know this has nothing to do with food, but I had to share an experience with you — about a restaurant bathroom. My husband and I were at Sumi Sushi on 18th Street (ye olde Ma Tante Sumi). Right before the check came, I excused myself to go to the bathroom. I walked in to the loveliest bathroom I’ve ever seen in a restaurant. Gorgeous slate floors, half-lighting, and the pièce de résistance, a wash basin that was shaped like a gigantic serving bowl. And no back splash — I love it! (And it was clean to boot.) When I got back to the table I told my husband, “You have GOT to see that bathroom!”

A bathroom tells a lot about a restaurant — its cleanliness, respect for diners and attention to details. If a bathroom is poorly maintained, then you have to wonder about the kitchen.

The exacting ADA compliance laws, designed to accommodate wheelchairs and other handicap requirements, makes creating a unique bathroom a challenge. However some designers rise admirably to a challenge and it’s not always about spending megabucks. I remember walking into the bathroom at Manka’s Inverness Lodge — right before the fire that closed the restaurant about two years ago — and the Fall flower arrangement was so beautiful it didn’t matter that other aspects weren’t as nice.

When I go to restaurants I generally like to check out the bathroom; most of the time they’re utilitarian and feel like an afterthought. However, when done right, a well-designed bathroom can dazzle.
The draped foyer leading into the bathrooms at Gitane

Photo courtesy of Mr. Important Design

The draped foyer leading into the bathrooms at Gitane

I love the cool serenity of the bathroom at Ubuntu in Napa, and the industrial edge of the four unisex bathrooms that play movie soundtracks at RN74.

However, my vote for the most interesting bathroom goes to Gitane on Claude Lane. The somewhat quirky interior, designed by Mr. Important Design, has a sexy aura that’s also encapsulated in the bathroom. It feels like walking into an extension of the dining room, starting at the draped foyer.

The eclectic bathroom features a glossy white ceiling, backlit mirror wall, 1960s chandelier, and mosaic floor and wainscoting with a deco feel. The wallpaper by Deborah Bowness replicates vintage paintings in her own collection. It may be a public space but it comes across as a quiet, private oasis.

Add your insights: What bathrooms impress?

Posted By: Michael Bauer (Email, Twitter, Facebook) | July 22 2009 at 05:13 AM

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Finding the best restaurant bathroom

http://www.sfgate.com/cgi-bin/blogs/mbauer/detail?entry_id=43986

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Some dining lessons from Buenos Aires
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Fellow tourists enjoy a meal in Buenos Aires — note the substantial napkins.

Michael Murphy

Fellow tourists enjoy a meal in Buenos Aires — note the substantial napkins.

I’ve been gone only three weeks, but it feels more like three months because I was out of my daily routine and staying in an apartment in Buenos Aires. It was relaxing being a casual diner without a schedule, which meant morning coffee at my adopted home or in a neighborhood cafe, followd by late lunches and even later dinners. By the time I left, I had a nodding acquaintance with some of the local shopkeepers and cafe owners near my Palermo apartment.

I promise I won’t spend days talking about the trip; I realize it would be the equivalent of sitting through an endless slide show about a Celebrity cruise to Alaska. However, since Buenos Aires is an international city, I did check out some of the top restaurants and found a few commonplace practices that could be adapted to the Bay Area and improve our dining scene.

Service tables: As with any large city, space is often at a premium and restaurants pack in as many tables as possible, much like you’ll find in SoHo. Still, restaurants often have small tables, maybe 10 inches wide, that are placed next to diners for bread, wine and other items that can clutter small tables. If diners need to get up, the waiter simply removes the tables.
Ask for ice, and you get a bucket.

Michael Murphy

Ask for ice, and you get a bucket.

Luxurious napkins: At some places, if felt like we had a small tablecloth on our lap. Even moderately priced restaurants offered good quality linen, about 24 inches square.

Cool wine: Red wine, even at moderately priced restaurants for the most part, is served at perfect cellar temperature, something I appreciated even more as I went back to my reviewing route over the weekend and had to ask for ice to cool down my wine.

Individual ice buckets: If you ask for ice, it comes in individual stainless steel buckets with tongs. Read More ‘Some dining lessons from Buenos Aires’ »

Posted By: Michael Bauer (Email, Twitter, Facebook) | November 27 2007 at 05:01 AM

Listed Under: Noise, Out of town, Restaurant design, Restaurants | Permalink | Older Comments for this entry | Comments & Replies (0) : Post Comment
Some dining lessons from Buenos Aires

http://www.sfgate.com/cgi-bin/blogs/mbauer/detail?entry_id=22234

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Restaurant design flaws
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Restaurants aren’t always able to provide adequate waiting areas, which can result in a pile-up near the door.

John Lee/Special to The Chronicle

Restaurants aren’t always able to provide adequate waiting areas, which can result in a pile-up near the door.

One frequent reader of Between Meals asked that I tackle the topic of design flaws in restaurants. Unfortunately, that topic would require a book, so today I’ll concentrate on just one aspect touched on in the email:

An annoying oversight by restaurant designers is the lack of anywhere to sit or even comfortably stand, while waiting for a table. So many restaurants seem reluctant to give up a few square feet of real estate to create a waiting area. It’s really uncomfortable to be the party at the table nearest the door, as people hover, glance at (and discuss the merits of) the food you’ve ordered.

I understand a customer’s pain, but I also realize that in most restaurants they have to maximize the space. Taking out even one table for a waiting area can cost thousands of dollars a month, and with the thin profit margins in restaurants, that’s hard to do. The other alternative is to charge more, and I have a feeling most diners would rather have lower prices than room to roam while waiting for a table.

Most restaurants aren’t built from the ground up, and places such as Wood Tavern in Oakland or A16 in San Francisco try to maximize their storefront spaces. I’m forgiving of these restaurants if they take reservations and seat diners promptly. However, if the restaurant doesn’t accept reservations, then it seems to me like a waiting area definitely needs to be provided.

Posted By: Michael Bauer (Email, Twitter, Facebook) | September 10 2007 at 05:04 AM

Listed Under: Bay Area, Restaurant design, Restaurants, San Francisco | Permalink | Older Comments for this entry | Comments & Replies (0) : Post Comment
Restaurant design flaws

http://www.sfgate.com/cgi-bin/blogs/mbauer/detail?entry_id=19755

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The Bay Area’s Green pastures
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Restaurants such as Sea Salt in Berkeley put the focus on organic and sustainable foods.

Lacy Atkins/Chronicle 2005

Restaurants such as Sea Salt in Berkeley put the focus on organic and sustainable foods.

When I visit places like Sea Salt in Berkeley, I realize how good we have it in the Bay Area. This is an unpretentious neighborhood restaurant that became so popular it nearly doubled its space earlier this year. At the bottom of the menu, you’ll see that all the fish is sustainable and most products are organic. In fact, some of the produce is grown in their gardens.

This commitment is admirable, but not unusual, at least in the Bay Area. In other parts of the country, it’s still a big deal.

Many Bay Area restaurants are also going green. I’m not talking about the big guys such as Acme Chophouse that get all the publicity, but smaller places such as Ajanta and Vik’s Chaat Corner in Berkeley, Dona Tomas in Oakland and Blondie’s Bar in San Francisco.

You can look at the impressive list of Thimmakka Certified Green Restaurants to see how far this movement has come.

I admit that I’m guilty of taking many of the great things we have here for granted, which is the reason I like to get out of town — you’ll find my take on Los Angeles restaurants in the Food section Wednesday — and see what’s happening in other parts of the country.

Each time I travel, I find things that excite me in other places, but I also realize how far ahead of the curve we really are here.

Posted By: Michael Bauer (Email, Twitter, Facebook) | July 23 2007 at 05:01 AM

Listed Under: Bay Area, Food trends, Restaurant design, Restaurants | Permalink | Older Comments for this entry | Comments & Replies (0) : Post Comment
The Bay Area’s Green pastures

http://www.sfgate.com/cgi-bin/blogs/mbauer/detail?entry_id=18743

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Exploring innovations in Chicago
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Stylish food is served in even more stylish surroundings at Avec in Chicago.

Avec restaurant

Stylish food is served in even more stylish surroundings at Avec in Chicago.

Chicago is the culinary darling of the national press these days; if you read GQ, the New York Times and just about any other national publication, they seem to agree that some of the nation’s most exciting food is being produced in the Windy City.

I traveled there last week for a long weekend, choosing restaurants carefully to try to get a broad representation of what was happening in the upper-end dining scene.

I went to Alinea one night, Avenues the next, and on Saturday I enjoyed lunch at Frontera Grill, and did back-to-back dinners at both Avec and Blackbird, which many food-savvy friends claim has some of the best food in the city.

Still, it’s places like Alinea (more on that tomorrow) and Moto that have raised the culinary bar, serving and presenting high-concept food that has affected most modern restaurants in Chicago and on both coasts. Many of these chefs embrace new technology, creating bubbles of sauerkraut, powders of bacon and foams of cucumber. They also lean toward daring combinations such as pineapple paired with bacon at Alinea; smoked grapes with granola-crusted venison at Blackbird, tartare of beef tenderloin with bearnaise custard and scoops of “frozen smoke” ice cream, creating startling tastes, textures and temperatures at Avenues.

This elegant restaurant in the Peninsula hotel is the home of chef Graham Elliot Bowles, who at 28 has already garnered loads of national publicity. His bio on StarChefs.com states: “Viewing the kitchen as more of a sanctuary or laboratory rather than simply a place of work, Bowles seeks out new ingredients and techniques with zeal.”

While the food isn’t nearly as conceptual as what you’ll find at Alinea, it has its moments. Bowles deconstructs the traditional Caesar salad, putting an anchovy, herb and parmesan blend and an anchovy on a Little Gem lettuce leaf, balanced on a fried cube of bread that he calls a “brioche Twinkie.”

His bison short ribs are served with artisan grits, collard greens and sassafras barbecue, arranged in a very sparse, modern presentation; and his pheasant pot au feu comes to the table with an arrangment of meat over precisely cut root vegetables and ricotta gnocchi, and the waiters pour on a licorice-scented consomme.

Unusual plates are another hallmark of Bowles and his colleagues. For example, he presses bright pink slices of tuna sashimi on the sides of an oversize boomerang-shaped white porcelain bowl, with a swipe of sauce across the bottom and reaching up on the sides. In the center, a little pillow of jasmine cream and lemon confit mingle with cucumber noodles that stretch like streamers up the side of the bowl. The taste is OK, though the arranged clearly takes precedence over the integration of flavors. Read More ‘Exploring innovations in Chicago’ »

Posted By: Michael Bauer (Email, Twitter, Facebook) | March 13 2007 at 05:18 AM

Listed Under: Cooking, Food trends, Restaurant design, Restaurants | Permalink | Older Comments for this entry | Comments & Replies (0) : Post Comment
Exploring innovations in Chicago

http://www.sfgate.com/cgi-bin/blogs/mbauer/detail?entry_id=14323

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Connecting over dinner
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Restaurant B in old Oakland is just one of many Bay Area restaurants with communal tables.

Chronicle 2005

Restaurant B in old Oakland is just one of many Bay Area restaurants with communal tables.

The open kitchen has always been the most visible architectural trend in San Francisco dining, something that until a decade ago you rarely if ever saw outside of the Bay Area. That, of course, has been paired with counter dining, which has been a boon to singles or to those who want to dine spontaneously without making a reservation.

In the past couple of years, another equally important trend has emerged: the communal table. When I look at places opened in the past year or so, many have communal tables: Nopa, Terzo, Bushi-Tei, Perbacco, Brick, Spanish Fly, Salt House (and its sister restaurant, Town Hall) and Pres a Vi in San Francisco; Pizzaiola in Oakland; and Barolo in Pacifica.

When these tables began to appear more than a decade ago, they were slow to catch on. It’s only been since about 2004 that the tables began to be integrated into the restaurant’s concept. Now, dining at communal tables (like dining at counters), has become a way that some expand their social network. Over the holidays, I went to a dinner party at a friend’s house who had invited a couple she met at the communal table at Nopa. They had such a good time over dinner, she knew they would fit right in.

Today you can go just about anywhere, even to an Asian restaurant like San Francisco’s Citizen Thai and the Monkey, and be welcomed into the commune: Adagia in Berkeley, Market in St. Helena, A Cote in Oakland, Lark Creek Inn in Larkspur, and Bocadillos, Piperade, Kokkari, and Le Petit Robert (all in San Francisco), to name a few.

This trend reflects the fact that restaurants are barometers of society. I find it interesting that restaurants have gotten louder, more casual and “communal” as the Internet has become ingrained in our lives. Today many people spend more time at computers than they do in face-to-face conversation.

Much like the open kitchen, the communal table fills a need that many of us probably didn’t know we had. When everyone cooked at home, dining out was a way to get out of the kitchen; with more two-income families, the open kitchen gives them a way to get back in.

As we become more technologically advanced, restaurants are increasingly become an extension of our dining rooms. What better way to make new friends and have a stimulating conversation than over good food?

Posted By: Michael Bauer (Email, Twitter, Facebook) | January 18 2007 at 05:12 AM

Listed Under: Food trends, Restaurant design, Restaurants | Permalink | Older Comments for this entry | Comments & Replies (0) : Post Comment
Connecting over dinner

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Staring at the wall
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The Mission’s Delfina lets diners in on the scene with strategically placed mirrors.

Liz Hafalia/Chronicle

The Mission’s Delfina lets diners in on the scene with strategically placed mirrors.
Architects may spend millions designing a restaurant, but if you’re staring at a wall — even if it’s an elegant glazed plaster wall — does it really matter?

Banquettes that run around the perimeters of a room are popular features. If you sit facing out, you have a great view of the designer’s handiwork and get to soak up all the excitment in the dining room. However, if your back is to the action, you could be just about anywhere.

This feeling of isolation can easily be remedied by incorporating a strip of mirroring above the booths, which allows the diners facing the wall to view the room and feel a part of the action.

Designers should be more aware of all elements of the experience, including considering these beleaguered diners. Some restaurants, such as Poggio in Sausalito, are designed so that practically all the tables have a view of something, but that’s the exception, not the rule.

If you do want to be part of the action, several places I’ve been to recently have the strip of mirror I’m talking about:

Newish Terzo in Cow Hollow incorporated mirrors in its design.

Newish Terzo in Cow Hollow incorporated mirrors in its design.
# Terzo, the stylish small-plates restaurant in Cow Hollow that I reviewed last Sunday.

# Nopa, the new hot restaurant at Divisadero and Hayes

# Betelnut, the Cow Hollow restaurant featuring dishes from all over Asia.

# Zibibbo, the LuLu sister restaurant in Palo Alto.

# Delfina, the first-rate Italian restaurant in the Mission.

# Range, one of the most exciting moderately priced restaurants to open in a long time.

# Garcon, the French restaurant in the Mission that has large slanted mirrors on the walls that serves the same purpose.

Mirrors make a huge difference in the overall dining experience. Hey, we have state laws for everything else — maybe we could pass a California law that says restaurants must give all diners a seat with a view. In San Francisco, we could probably get Chris Daly to introduce similar legislation. If our politicians won’t take up the cause, we can always draft a petition and place a resolution on a state or local ballot.

Or maybe restaurant seats should be sold like concert tickets, and diners in seats with obscured views get a special deal.

Let’s hear your views on views.

Source: http://ihr.yuki-hime.com/?p=457

Generally regarded as the best hotel in the North near Manila as well as the top beach resort in Clark, Clearwater maintains a consistent standard with respect to products and services. This hotel in Pampanga may not be a 5-star resort but visitors from Manila going to Angeles City and Clark Freeport regard Clearwater as the number one location for family outings as well as the best event venue for company outings, weddings and other events.

Comparison of crime rates between Philippines Angeles City and Clark Pampanga sheds light on the difference between the twin cities of Pampanga. Regular guests of Angeles City Hotels begin to migrate on base into hotels inside Clark Philippines not only for peace and quiet but peace of mind and a sense of safety and security.

The beach resorts, leisure parks and vacation hotels in Clark Pampanga offer a unique ambience that supports a laidback relaxing lifestyle. Many visitors travel north to Clark Pampanga from Manila to unwind and relax in these resorts.

To many visitors from Manila, a good hotel in Pampanga must be located in a city that is safe, clean and not so noisy. This hotel in Clark Philippines really fits those criteria. The location is convenient for visitors to go out of town from Manila in a short getaway with family and friends traveling north to Angeles City Clark Pampanga. Traffic along the North Expressway NLEX is always light and the new Subic Tarlac Clark Expressway ScTex takes visitors straight into Clark Freeport without going through any towns and cities along the way.

Guests enjoy spending time relaxing at Frolic Garden of this hotel in Clark Pampanga. There is a special feeling in this hotel in Clark Philippines makes you slow down and enjoy the ambience. Children like playing in the Family Cove of this Clark resort hotel. Hotel guests prefer Clark over Angeles City, Subic or hotel in Manila. This hotel in Clark Philippines has style and character. Guests often come back again to relax and enjoy the beautiful ambience of this hotel in Clark Pampanga.

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

Hotel Clark Philippines
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

http://www.HotelClarkPhilippines.com

Email: Info@ClarkPhilippines.com

Getting to this hotel in Clark Philippines
After entering Clark Freeport from Subic, Manila, Dau and Angeles City, proceed straight along Clark’s main highway MA Roxas, passing Clark’s largest wine shop called Clark Wine Center on your right, continue to bear right making no turns at all, go past Mimosa Leisure Estate on the opposite side of the road, you will hit a major intersection. Go straight and the road becomes Creekside Road. YATS Clearwater Resort and Country Club is on your right just 200m down. Traffic in Clark Philippines is light so it should be quite easy for get to this hotel in Clark Philippines.

YATS Leisure Philippines is a HK-based developer and operator of clubs, resorts and high-class restaurants and wine outlets http://www.YatsLeisure.com

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

While good food and good customer service are crucial for return business, the ambience of a restaurant is also important. You want customers to feel comfortable and enjoy their meals. Restaurant design sets the stage for customer’s dining experience. Loud music, Formica tables and plastic cups sets an entirely different mood than jazz, linen tablecloths and china.

Balancing Ambience With Seating Capacity

The design of a restaurant should be a balance between a welcoming ambience and maximum seating capacity. In other words you want to pack in enough customers to keep busy and turn a profit, while at the same time making guests feel comfortable. Some types of restaurants focus on seating capacity rather than interior design. Diners, for example, have more seating capacity while fine dining restaurants tend to focus more on ambience.

Restaurant Design Problem Areas

In a perfect restaurant there would be so such thing as a bad table. However, few restaurants can escape having at least one problem area in their dining room. Common restaurant problem areas- places that customers don’t usually want to sit- include tables near the kitchen entrance, restrooms and front entrance. Tables smack in the middle of the dining room are not always popular with dining patrons either. To help disguise problem areas, you can try placing dividers, such as wooden partitions, tall plants or screens in between tables. Consider relocating a wait station or bus station, if possible, to a problem area rather than a dining table. One way to spot problem areas before opening day is to sit in every single chair in your dining room. Study the view from each seat. You may find that one has a direct view into the bus station, while another gets a draft from the front door.

Restaurant Music

Silence is definitely not golden in most restaurants. Music will set the tone in a restaurant just as much as the style of the menu or the artwork on the walls. Avoid CDs that are repetitious, for the sake of your staff, which has to listen to it over and over again. Radio is an inexpensive option for casual dining establishments, but non-commercial channels, like MUSAK is preferable. Live entertainment, which can be expensive, adds a definite sense of ambience. A good musician or group can draw in crowds better than any dinner special. Many restaurants feature live music on weekends or certain nights of the week.

Restaurant Heating and Ventilation

An important (and expensive) consideration for any restaurant, either new or existing, is heating and cooling. Restaurant kitchens put out a lot of heat and smells and smoke. Make sure that your commercial range has proper ventilation, with the right kind of hood and fans. Proper air conditioning is also essential to any restaurant design. Nothing will turn patrons away faster than a non-air conditioned dining room in the middle of a summer heat wave. It may be tempting to skimp in this area, but in the end poor ventilation and air conditioning can cost you a lot more in lost sales.

Restaurant Restrooms

Design and ambience carry through to restaurant restrooms. Restrooms should be checked at least once at the start of every shift (preferably more often if it is busy). A hostess or bus person can be assigned the task of refilling paper products and taking out the trash.

Source: http://restaurants.about.com/od/openingarestaurant/a/Restaurant_Desi.htm

Generally regarded as the best hotel in the North near Manila as well as the top beach resort in Clark, Clearwater maintains a consistent standard with respect to products and services. This hotel in Pampanga may not be a 5-star resort but visitors from Manila going to Angeles City and Clark Freeport regard Clearwater as the number one location for family outings as well as the best event venue for company outings, weddings and other events.

Comparison of crime rates between Philippines Angeles City and Clark Pampanga sheds light on the difference between the twin cities of Pampanga. Regular guests of Angeles City Hotels begin to migrate on base into hotels inside Clark Philippines not only for peace and quiet but peace of mind and a sense of safety and security.

The beach resorts, leisure parks and vacation hotels in Clark Pampanga offer a unique ambience that supports a laidback relaxing lifestyle. Many visitors travel north to Clark Pampanga from Manila to unwind and relax in these resorts.

To many visitors from Manila, a good hotel in Pampanga must be located in a city that is safe, clean and not so noisy. This hotel in Clark Philippines really fits those criteria. The location is convenient for visitors to go out of town from Manila in a short getaway with family and friends traveling north to Angeles City Clark Pampanga. Traffic along the North Expressway NLEX is always light and the new Subic Tarlac Clark Expressway ScTex takes visitors straight into Clark Freeport without going through any towns and cities along the way.

Guests enjoy spending time relaxing at Frolic Garden of this hotel in Clark Pampanga. There is a special feeling in this hotel in Clark Philippines makes you slow down and enjoy the ambience. Children like playing in the Family Cove of this Clark resort hotel. Hotel guests prefer Clark over Angeles City, Subic or hotel in Manila. This hotel in Clark Philippines has style and character. Guests often come back again to relax and enjoy the beautiful ambience of this hotel in Clark Pampanga.

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

Hotel Clark Philippines
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

http://www.HotelClarkPhilippines.com

Email: Info@ClarkPhilippines.com

Getting to this hotel in Clark Philippines
After entering Clark Freeport from Subic, Manila, Dau and Angeles City, proceed straight along Clark’s main highway MA Roxas, passing Clark’s largest wine shop called Clark Wine Center on your right, continue to bear right making no turns at all, go past Mimosa Leisure Estate on the opposite side of the road, you will hit a major intersection. Go straight and the road becomes Creekside Road. YATS Clearwater Resort and Country Club is on your right just 200m down. Traffic in Clark Philippines is light so it should be quite easy for get to this hotel in Clark Philippines.

YATS Leisure Philippines is a HK-based developer and operator of clubs, resorts and high-class restaurants and wine outlets http://www.YatsLeisure.com

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

Costs: The amount of money needed will depend on your budget, concept, remodeling or buildout, lease expenses, size, etc.

Space: This will depend on your concept, parking, location and budget.

Entrance:

1. An area for the hostess to take reservations with a place to store menus.

2. Cashier’s area where customers may pay when exiting the restaurant.

3. Seating for customers that are waiting to be served.

Kitchen – The size needed will depend on your concept.

1. This area should have shelves for equipment, utensils and ingredients.
2. Prep tables
3. Stoves, ovens, broilers, fryers, cooking range, griddle, serving plates, ets.
4. Dish washer, dish wasing sinks and cleaning supplies.

Food storage area – Walk in cooler, walk in freezer, dry food storage area with lots of shelving..

Office – Desk, file cabinet and office supplies

Employee area – An area for employees to hang their coats, and store their personal items.

Dining Room – Tables, booths, drink counter with coffee and supplies.

Bar – If your concept uses a bar, this area could be used for customers waiting for friends or an open table.

Restrooms

Source: http://www.allfoodbusiness.com/restaurant_layout.php

Generally regarded as the best hotel in the North near Manila as well as the top beach resort in Clark, Clearwater maintains a consistent standard with respect to products and services. This hotel in Pampanga may not be a 5-star resort but visitors from Manila going to Angeles City and Clark Freeport regard Clearwater as the number one location for family outings as well as the best event venue for company outings, weddings and other events.

Comparison of crime rates between Philippines Angeles City and Clark Pampanga sheds light on the difference between the twin cities of Pampanga. Regular guests of Angeles City Hotels begin to migrate on base into hotels inside Clark Philippines not only for peace and quiet but peace of mind and a sense of safety and security.

The beach resorts, leisure parks and vacation hotels in Clark Pampanga offer a unique ambience that supports a laidback relaxing lifestyle. Many visitors travel north to Clark Pampanga from Manila to unwind and relax in these resorts.

To many visitors from Manila, a good hotel in Pampanga must be located in a city that is safe, clean and not so noisy. This hotel in Clark Philippines really fits those criteria. The location is convenient for visitors to go out of town from Manila in a short getaway with family and friends traveling north to Angeles City Clark Pampanga. Traffic along the North Expressway NLEX is always light and the new Subic Tarlac Clark Expressway ScTex takes visitors straight into Clark Freeport without going through any towns and cities along the way.

Guests enjoy spending time relaxing at Frolic Garden of this hotel in Clark Pampanga. There is a special feeling in this hotel in Clark Philippines makes you slow down and enjoy the ambience. Children like playing in the Family Cove of this Clark resort hotel. Hotel guests prefer Clark over Angeles City, Subic or hotel in Manila. This hotel in Clark Philippines has style and character. Guests often come back again to relax and enjoy the beautiful ambience of this hotel in Clark Pampanga.

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

Hotel Clark Philippines
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

http://www.HotelClarkPhilippines.com

Email: Info@ClarkPhilippines.com

Getting to this hotel in Clark Philippines
After entering Clark Freeport from Subic, Manila, Dau and Angeles City, proceed straight along Clark’s main highway MA Roxas, passing Clark’s largest wine shop called Clark Wine Center on your right, continue to bear right making no turns at all, go past Mimosa Leisure Estate on the opposite side of the road, you will hit a major intersection. Go straight and the road becomes Creekside Road. YATS Clearwater Resort and Country Club is on your right just 200m down. Traffic in Clark Philippines is light so it should be quite easy for get to this hotel in Clark Philippines.

YATS Leisure Philippines is a HK-based developer and operator of clubs, resorts and high-class restaurants and wine outlets http://www.YatsLeisure.com

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

A good design and layout plan are necessary for having a good restaurant. Many entrepreneurs would say that their dream business will be to own their own restaurants. Restaurants are good businesses which can be very fulfilling. The mere fact that people go to your restaurant to eat is already something to cherish. It’s like having people inside your house every once in a while craving for your home-baked goodies.

A successful restaurant will need a good design and layout plan. Design and layout plans are dependent on different factors which will come and influence the final decisions later on. In fact, the output of the layout plans can definitely affect the success of the restaurants. People often go to a new restaurant and they think to themselves “they should have put that plant elsewhere, it obstructs the good view” or “I wish they hadn’t put too much light in here.” These are certain small things which can really add up and can end up influencing the customers to go to the other side of the street where another restaurant is calling their tummies.

After the type of food and service are identified, the next step is to hire consultants regarding the design of the restaurant. These are some of the things that you need to take into consideration when considering different floor and layout plans for the restaurant.

-Density of customers

The layout plan should be based mostly on the comfort that the people who will eat will be getting. Even fast food restaurants consider the density of people, especially in peak hours, even though it may seem that these restaurants become too crowded during lunch time. For formal dining restaurants which cater to the upper class, it maybe wise to provide more space between the tables since these restaurants don’t really rely on the number of people per day. Their revenues depend on the pricing of the food items. There would be more provision for more eye candies such as furniture and art works.

-Style of service

The layout and floor plans should also be based on the type of service that the restaurant will give. Fast food restaurants and self-service restaurants would need less distance between the tables since the food won’t be served there. For other restaurants which provide table service, the space between the tables is very important so as to prevent too much clutter from happening in a specific end of the restaurant.

-Type of building

The layout plan is restricted by the type of structure where the restaurant will be built. You should be able to take into consideration all the different curves and the minor details in the structure before proceeding.

-Lighting

Proper lighting is very important for every restaurant. The lighting should be able to match the mood and the type of service of the restaurant. A relaxed atmosphere can be complemented by bright lighting while serene and serious moods can be accompanied by subtler shades.

Designing the restaurant will be divided into two important parts: the dining area and the production area. The dining area is important because this is the essence of the structure of the restaurant. The people should be comfortable in eating in the restaurant and this will be determined as early as the designing phase. Studies have revealed that 50 percent of the time, people come in restaurants as pairs, 30 percent come alone while the remaining 20 percent usually come in groups.

The production area is the second major part of any restaurant. The main thing about the production area should be efficiency. The organization of the kitchen will determine the speed by which the food can be cooked and served. The production area design should take into consideration other things like space for storage, food preparation, baking, cooking, trash storage, production aisles, employee facilities and other such matters.

In hiring design consultants, the restaurant owner should always remember to put a clause of confidentiality in the contract. This is to prevent the consultants from leaking certain parts of the design to other people, especially to the competitors. This can be as simple as a single-line clause which states that everything regarding the design will be owned by the client.

These are some useful things to remember in designing. The most important thing to remember in designing a restaurant is to keep in mind the people who will be eating at the restaurant for they will be the ultimate lever of its success or failure.

Source: http://ezinearticles.com/?Designing-A-Restaurant&id=257336

Generally regarded as the best hotel in the North near Manila as well as the top beach resort in Clark, Clearwater maintains a consistent standard with respect to products and services. This hotel in Pampanga may not be a 5-star resort but visitors from Manila going to Angeles City and Clark Freeport regard Clearwater as the number one location for family outings as well as the best event venue for company outings, weddings and other events.

Comparison of crime rates between Philippines Angeles City and Clark Pampanga sheds light on the difference between the twin cities of Pampanga. Regular guests of Angeles City Hotels begin to migrate on base into hotels inside Clark Philippines not only for peace and quiet but peace of mind and a sense of safety and security.

The beach resorts, leisure parks and vacation hotels in Clark Pampanga offer a unique ambience that supports a laidback relaxing lifestyle. Many visitors travel north to Clark Pampanga from Manila to unwind and relax in these resorts.

To many visitors from Manila, a good hotel in Pampanga must be located in a city that is safe, clean and not so noisy. This hotel in Clark Philippines really fits those criteria. The location is convenient for visitors to go out of town from Manila in a short getaway with family and friends traveling north to Angeles City Clark Pampanga. Traffic along the North Expressway NLEX is always light and the new Subic Tarlac Clark Expressway ScTex takes visitors straight into Clark Freeport without going through any towns and cities along the way.

Guests enjoy spending time relaxing at Frolic Garden of this hotel in Clark Pampanga. There is a special feeling in this hotel in Clark Philippines makes you slow down and enjoy the ambience. Children like playing in the Family Cove of this Clark resort hotel. Hotel guests prefer Clark over Angeles City, Subic or hotel in Manila. This hotel in Clark Philippines has style and character. Guests often come back again to relax and enjoy the beautiful ambience of this hotel in Clark Pampanga.

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

Hotel Clark Philippines
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

http://www.HotelClarkPhilippines.com

Email: Info@ClarkPhilippines.com

Getting to this hotel in Clark Philippines
After entering Clark Freeport from Subic, Manila, Dau and Angeles City, proceed straight along Clark’s main highway MA Roxas, passing Clark’s largest wine shop called Clark Wine Center on your right, continue to bear right making no turns at all, go past Mimosa Leisure Estate on the opposite side of the road, you will hit a major intersection. Go straight and the road becomes Creekside Road. YATS Clearwater Resort and Country Club is on your right just 200m down. Traffic in Clark Philippines is light so it should be quite easy for get to this hotel in Clark Philippines.

YATS Leisure Philippines is a HK-based developer and operator of clubs, resorts and high-class restaurants and wine outlets http://www.YatsLeisure.com

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

A restaurant menu design is a reflection of the restaurant itself. Restaurant menu descriptions, layouts and colors, whether formal, casual or playful, should match your restaurant concept, location or theme.

Before Your Design Your Restaurant Menu

Check out your competition. Look at their website and study their menu to see the price range of their meals. Also, look for similarities and differences between your prospective restaurant menu and theirs. Ask yourself the following questions:

• How will my restaurant menu be different from everyone else’s? If you can’t answer this question, stop right here. Do not pass go, do not collect $200 dollars. You need to decide what will separate your food from the masses. This is the driving force behind your restaurant menu design.

• What restaurant menu items are similar to my competitors? Not everything on your menu has to be 100% original. Look at how many places offer a hamburger or cheeseburger as a dinner option. You can offer similar items, but you should add something to yours, to make it stand out in a crowd. For example, your restaurant menu may include a hamburger with hand-cut French fries, while your competitor offers a plain burger with boring old frozen fries.

• Does my restaurant menu pricing match my competitors? If you charge $14.00 for that hamburger and your biggest competitor charges $9.00, you’d better be adding something fantastic to that burger to justify the price (like lobster or a foot massage). Otherwise, who do you think your customers are going to frequent?

Designing a Restaurant Menu Layout
Okay, so once you have studied the competition and written up a stellar restaurant menu, you need to create the perfect restaurant menu design. This sounds easy enough, but an effective menu design is more than just printing out a list of items on a WordPerfect program. Colors, fonts and borders are all integral parts of a an effective menu design.

Restaurant Menu Colors and Font
Your menu font and color scheme should reflect your restaurant theme. For example, if you are opening a Mexican themed restaurant, vibrant colors such as red, turquoise, purple and green would be good choices for a menu. These same colors would look out of place on the menu of a French bistro or Italian restaurant. Ditto for the font. A French bistro may have a classic script font or simple plain font, while a sports bar or other casual restaurant might have a less formal or playful font. Beware of choosing a font that is hard to read or too small.

Restaurant Menu Sections
Take a look at a menu from most any restaurant and you will see that it is arranged sequentially: appetizers, soups & salad, main entrees, desserts and beverages. It is important to have sections clearly identified, by either bold headings, boxes or borders. Highlighting special dishes with a star or other insignia, such as a house favorite or chef’s specialty is one way to draw a customers attention to popular dishes.

Depending on your restaurant menu size, one or two columns makes for an attractive layout. Adding more columns runs the risk of looking like the newspaper classifieds. Daily specials can be easily changed with a clear menu insert. Avoid adding to many pictures or busy backgrounds, that make the menu hard to read. Also avoid common computer clipart, which takes away from the professional look of a restaurant menu design.

Restaurant Menu Descriptions
You menu description should make a guest’s mouth water. Don’t be afraid to explain what is in a dish, and use ethnic names if they fit, to add a bit of authentic flair to the menu description. For example, Chicken Margarita sounds better than Chicken topped with spicy tomatoes. You can explain what is in the dish (spicy tomatoes) in the description itself.

Incorporating geography or local history into a menu item name is also a way to make your restaurant menu unique. For example, Maine Lobster Roll sounds inviting, whether you eating it in Maine or somewhere else, as does Texas Barbequed Ribs and Georgia Peach Pie. Avoid making descriptions too long. A sentence or two is fine. You want to intrigue the customer. If they have more questions, their server should be able to give further information about a dish or recommend a house favorite.

Source: http://restaurants.about.com/od/menu/a/Menu_Design.htm

Generally regarded as the best hotel in the North near Manila as well as the top beach resort in Clark, Clearwater maintains a consistent standard with respect to products and services. This hotel in Pampanga may not be a 5-star resort but visitors from Manila going to Angeles City and Clark Freeport regard Clearwater as the number one location for family outings as well as the best event venue for company outings, weddings and other events.

Comparison of crime rates between Philippines Angeles City and Clark Pampanga sheds light on the difference between the twin cities of Pampanga. Regular guests of Angeles City Hotels begin to migrate on base into hotels inside Clark Philippines not only for peace and quiet but peace of mind and a sense of safety and security.

The beach resorts, leisure parks and vacation hotels in Clark Pampanga offer a unique ambience that supports a laidback relaxing lifestyle. Many visitors travel north to Clark Pampanga from Manila to unwind and relax in these resorts.

To many visitors from Manila, a good hotel in Pampanga must be located in a city that is safe, clean and not so noisy. This hotel in Clark Philippines really fits those criteria. The location is convenient for visitors to go out of town from Manila in a short getaway with family and friends traveling north to Angeles City Clark Pampanga. Traffic along the North Expressway NLEX is always light and the new Subic Tarlac Clark Expressway ScTex takes visitors straight into Clark Freeport without going through any towns and cities along the way.

Guests enjoy spending time relaxing at Frolic Garden of this hotel in Clark Pampanga. There is a special feeling in this hotel in Clark Philippines makes you slow down and enjoy the ambience. Children like playing in the Family Cove of this Clark resort hotel. Hotel guests prefer Clark over Angeles City, Subic or hotel in Manila. This hotel in Clark Philippines has style and character. Guests often come back again to relax and enjoy the beautiful ambience of this hotel in Clark Pampanga.

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

Hotel Clark Philippines
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

http://www.HotelClarkPhilippines.com

Email: Info@ClarkPhilippines.com

Getting to this hotel in Clark Philippines
After entering Clark Freeport from Subic, Manila, Dau and Angeles City, proceed straight along Clark’s main highway MA Roxas, passing Clark’s largest wine shop called Clark Wine Center on your right, continue to bear right making no turns at all, go past Mimosa Leisure Estate on the opposite side of the road, you will hit a major intersection. Go straight and the road becomes Creekside Road. YATS Clearwater Resort and Country Club is on your right just 200m down. Traffic in Clark Philippines is light so it should be quite easy for get to this hotel in Clark Philippines.

YATS Leisure Philippines is a HK-based developer and operator of clubs, resorts and high-class restaurants and wine outlets http://www.YatsLeisure.com

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

As Americans depend more on meals away from home, dining has become what they do to relax and unwind. If you have ever traveled in Europe, you notice that the dinner meal is eaten much later than in the United States and these meals have a celebratory air about them – people are heavily involved in conversation and the dinner is viewed as an event.

As living has gotten more hectic, Americans have begun to view dining as a one-stop form of nourishment and entertainment. With so much interest and money riding on food, it is extremely important for restaurateurs to develop trends that positively impact customers – including an interior design that appeals to potential customers. This is particularly important since the average American eats 198 meals out a year and spends $855 million on an average day on meals away from home.

So how do restaurants program profitability and success into their interior design? Based on current trends in the industry and working with restauranteurs to design appealing, and profitable, restaurant operations, we believe the following elements are critical for successful restaurant design.
KNOW YOUR MARKET
Determine what your customers want. This may sound like a daunting task but all it really takes is a little research. Who do you talk to? Talk to your customers if you are an existing restaurant. If you are designing a new restaurant, talk to your competition. You would be surprised how talkative your competition is, especially if they are successful.

Getting feedback from your existing customers is extremely important. Chances are these people dine out at other restaurants and can tell you what they like and don’t like about the design of these restaurants.

Talk to your competition – they will tell you what went right with their design and what went wrong. You will also get the added advantage of seeing their design in action.

Do market research – look at the demographics of your location, analyze your competition and determine if there is a niche for your idea. The information you receive from this research will be priceless. Also, you will be giving your customers what they want.

KNOW THE TRENDS.
This is related to the aforementioned element but goes a step further. In our information-based society, people can find out more information at a faster rate – and things keep getting faster and faster. Three well-known area restaurants were advertising web sites on the Internet in the last issue of this publication. Also, the TV Food Network has been started and is available on most cable television services. People can get information about restaurants quickly and easily. With more information, potential customers can be more discriminating in their restaurant selection. Interior design influences a restaurant’s atmosphere which impacts the customer’s decision-making process. Some of the recent trends in restaurant design based on our work at RAS and discussions with experts in the restaurant industry incorporate the following elements:

A. An upscale, but casual, theme – Tony Clark’s, a recently-opened restaurant in Philadelphia conforms to this design theme – and has been overwhelmingly successful in its fledgling stage. The Striped Bass also falls into this category. The upscale, but casual design trend appears as though it will carry us into the new millennium.

B. Entertainment-themed restaurants – Planet Hollywood and Hard Rock Cafe are excellent examples of this trend. Also, we are currently designing a prototype restaurant for Philadelphia Park, a thoroughbred racetrack and The Turf Clubs, off-track wagering facilities. We are creating a sports entertainment venue that serves food and beverages. Activities in this venue will not be limited to horse racing – the venue will have the capability to simulcast all forms of entertainment including concerts and sporting events.

C.An exhibition cooking area where your chef is visible. The American public likes to see who is preparing their meals. This design also brings chefs out of the kitchen. If your chef is well-known, it will be a great marketing tool for you.

D. Neighborhood feel – People do business with people they know and like. It is the same with restaurants. Restaurants are creating interior designs that make people feel like they belong. It helps to remember the customer’s name, too – Remember the television show Cheers?

USE AN INTERIOR DESIGNER WHO HAS RESTAURANT EXPERIENCE.
Although you might not think so, all interior designers are not alike. A restaurant interior designer is different from a residential interior design who is different from a health care interior designer and so on…

An interior designer you use should have experience in designing restaurants. They usually have a portfolio of their work to show you. It is an excellent way to look at the designer’s creativity and design ability. Pictures are always worth many words, right? Also, an interior designer should understand the operations of a restaurant – the flow of the food from the kitchen to the customer’s table, the flow and circulation of restaurant design from a customer’s and employee’s viewpoint and knowledge of finish specifications for restaurant furnishings, including durability and feel of furnishings.

DON’T FORGET PROFITABILITY.
Remember you have a budget you need to stick to. Also, keep the employees in mind when you design the restaurant. Create a design that facilitates their movements in and out of the kitchen. This will create seamless service that will make customers happy. It will also contribute to high employee morale. Internally market your design to your employees. They may have some ideas to share with you based on their practical experience.

Most importantly, emphasize to your interior designer the need to adhere to your budget and that your restaurant should run smoothly and look good. Tell your interior designer to create an interior that is programmed for profitability – this is where the designer’s value is really reflected based on their experience.

Your restaurant’s interior design – as well as great food and great service – has to appeal to restaurant patrons so they keep coming back. Incorporate these elements of success into your design and see!

Restaurant Advisory Services provides full-service consulting services to the restaurant and hospitality industries. The firm offers a full menu of advisory services focusing on every aspect of the life cycle of restaurants and other hospitality organizations, from pre-opening and conceptual planning, to day-to-day operations, to design and brokerage.

Source: http://www.restaurantreport.com/features/ft_design.html

Generally regarded as the best hotel in the North near Manila as well as the top beach resort in Clark, Clearwater maintains a consistent standard with respect to products and services. This hotel in Pampanga may not be a 5-star resort but visitors from Manila going to Angeles City and Clark Freeport regard Clearwater as the number one location for family outings as well as the best event venue for company outings, weddings and other events.

Comparison of crime rates between Philippines Angeles City and Clark Pampanga sheds light on the difference between the twin cities of Pampanga. Regular guests of Angeles City Hotels begin to migrate on base into hotels inside Clark Philippines not only for peace and quiet but peace of mind and a sense of safety and security.

The beach resorts, leisure parks and vacation hotels in Clark Pampanga offer a unique ambience that supports a laidback relaxing lifestyle. Many visitors travel north to Clark Pampanga from Manila to unwind and relax in these resorts.

To many visitors from Manila, a good hotel in Pampanga must be located in a city that is safe, clean and not so noisy. This hotel in Clark Philippines really fits those criteria. The location is convenient for visitors to go out of town from Manila in a short getaway with family and friends traveling north to Angeles City Clark Pampanga. Traffic along the North Expressway NLEX is always light and the new Subic Tarlac Clark Expressway ScTex takes visitors straight into Clark Freeport without going through any towns and cities along the way.

Guests enjoy spending time relaxing at Frolic Garden of this hotel in Clark Pampanga. There is a special feeling in this hotel in Clark Philippines makes you slow down and enjoy the ambience. Children like playing in the Family Cove of this Clark resort hotel. Hotel guests prefer Clark over Angeles City, Subic or hotel in Manila. This hotel in Clark Philippines has style and character. Guests often come back again to relax and enjoy the beautiful ambience of this hotel in Clark Pampanga.

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

Hotel Clark Philippines
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

http://www.HotelClarkPhilippines.com

Email: Info@ClarkPhilippines.com

Getting to this hotel in Clark Philippines
After entering Clark Freeport from Subic, Manila, Dau and Angeles City, proceed straight along Clark’s main highway MA Roxas, passing Clark’s largest wine shop called Clark Wine Center on your right, continue to bear right making no turns at all, go past Mimosa Leisure Estate on the opposite side of the road, you will hit a major intersection. Go straight and the road becomes Creekside Road. YATS Clearwater Resort and Country Club is on your right just 200m down. Traffic in Clark Philippines is light so it should be quite easy for get to this hotel in Clark Philippines.

YATS Leisure Philippines is a HK-based developer and operator of clubs, resorts and high-class restaurants and wine outlets http://www.YatsLeisure.com

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com