The ambiance and service experience at Cafe Pinot

Fine Dining Analysis: Cafe Pinot, Downtown Los Angeles

Analyze the restaurant from Three Perspectives

Reportive

Restaurant is quiet, dimly lit.

Soft classical music plays in the background.

Restaurant goers are over-40 mostly and conservatively and elegantly dressed.

Wait-staff wear full uniforms, which are vintage style.

Fine china, silver, and fine silver tea services are used throughout.

f. Interior has vintage molding, vintage fixtures and large plate glass windows.

Interpretive

When I first encountered the sights and sounds that filled the interior of the restaurant, I felt largely overcome by a sense of elegance, elegance that was delivered in a very soothing feel. I felt this way because the restaurant is able to deliver such a remarkable and distinct experience immediately: one feels as though one has entered a different era, and that one is being pleasantly swallowed up by a strong sense of grandeur and loveliness.

I felt as though I was in Paris in the 1920s. There was a very sophisticated feel, and the lighting helped to echo that strongly. The lighting was very dim, with small candles in vintage holders on the table. The mouldings were vintage, with dark wood fixtures everywhere and dark wood paneling. This effect made the entire restaurant feel like a bistro in Paris. Red velvet booths lined the walls of the restaurant, creating an even heightened effect of coziness and elegance. There was fine art which lined the walls, framed in gilt frames that looked vintage and a little shabby chic. In fact, the restaurant intentionally made the chandeliers look slightly shabby ad mismatched, so as to create an overall feel of vintage -- along with instilling the restaurant with a quiet, unknown feeling.

Thus, the restaurant was able to make you feel as though you had stepped into a time machine and transported throughout time and space to the past and to a part of Paris that existed only fleetingly.

2. Directions

When I called I found that they accept reservations, so I made one. I asked for directions even though I didn't need any and they provided them to me. The directions that they gave were very easy to follow.

C. Location

1.Drive/Public Transportation

2. Accessibility: very accessible

The location was accessible by both car and public transportation, off of one of the metro line stops.

D. Outside of Restaurant

1. Signage

2. Parking lot / valet: valet

3. Exterior appearance

The signage for the restaurant was very small, and only visible from one side of the restaurant. However, not having very visible signage seemed like that was part of the overall intention of the restaurant. The restaurant wanted to appear more secluded and it succeeded: this was in part because of the fact that a gorgeous park sort of covered one side of the restaurant. This provided this part of the restaurant with a stunning view, while creating a sense of seclusion.

F. Dining Room

1. Decor: Vintage decor, with velvet booths and antique appointments.

2. Traffic Flow: Low

3. Light Level: low

4. Quiet / Noise Level / Music: Low

5. Ventilation: Low

6. Room Temperature: ideal

7. Comfort: high

8. Relaxation: high

As already stated, the decor in the dining room is stunning, creating a distinct vintage feel, and making all patrons feel as though they had stepped into the past arena of Paris in the 1920s. The traffic flow was almost unnoticeable: this was because most patrons dined for several hours, sitting at their booths for long periods of time. The light level and music level was low, with a high level of ventilation. The room temperature was perfect, not too warm or chilly, with strong air flow. All of these elements, in conjunction with the aesthetic charms of the restaurant made it very compelling.

G. Tabletop Appointments

1. Silverware: antique

2. Dishware: antique

3. Glassware: antique, crystal

4. Seasonings / Condiments: salt and pepper grinders, Paris antiques

5. Physical Menu and Wine List / Beverage Menu: leather-bound, parchment paper

6. Other Table Top Areas: small display of Parisian antiques and memorabilia from Paris in the 1920s.

Cafe Pinot was able to effectively harness all of these elements in conjunction to create a strong and cohesive image of the restaurant as being this fabulous, unknown relic from the 1920s. This was able to create a powerful presentation of the restaurant as a culmination of class and artistry. They were able to create a truly dynamic space which made each customer feel like they had been granted entry to being part of the in-crowd in Paris in the 1920s.

H. Food and Beverage

1. Quality: high

2. Presentation: original

The restaurant was run by a celebrity chef, one who studied the art of Parisian cooking for 20 years before coming to America. Celebrity chefs like this one are able to attract attention and esteem to a restaurant, while keeping the standards high. Furthermore, the restaurant flies in nearly half of their ingredients from Paris, to give the entire culinary experience a higher level of authenticity when possible.

Moreover, the restaurant has taken extra time in attempting to use as many authentically antique accessories and items for presentation as possible. For instance, many of the wines are served in these authentic wine casks. Whenever the restaurant owners can't find a vintage item, they have reproduction ordered. For instance, the butter dishes are silver reproductions which are made to look vintage but are actually brand new: they are charmingly in the shape of clams. All of these elements harmoniously work together to create an appearance of Parisian charm.

I. Quality of Service

1. Friendliness: appropriate

2. Seating Process: immediate

3. Technique: formal, but not stuffy.

4. Promptness: prompt

5. Attentiveness: high

6. Professional Attire: uniforms

7. Staff Cleanliness: high

8. Rest Rooms and Kitchen

a. Cleanilness

The quality of service in the restaurant was extremely high. As I explained earlier, the waiters were prompt, but without acting overly doting. This is important because, customers tend to value service over food quality. "Service-related complaints outnumber food-related issues by at least 10 to 1. I never hear gripes about congealed sauces, scorched beans or drab presentations -- but indifferent, unobservant and rude service sets people's blood a-boiling and their fingers a-typing" (Vettel, 2008). However, this restaurant did not have anything to worry about: the service was treated as an extension of their decor, as it should be. The service of the restaurant needs to be treated as if it is simply another extension of the overall appearance of the restaurant. It needs to be viewed as part of its image.

"Efficiency and quality are recognized as key components of business strategies. The concepts of efficiency, while armed with the capabilities of quality, help organizations attain service effectiveness and excellence. Today's organizations need to manage continuous improvements and breakthroughs in quality that meet customer requirements and expectations" (Pun, 2001). From everything that this restaurant has showcased, they understand these elements all too well. Thus, it became more and more important for the restaurant to demonstrate a certain element of cohesiveness to their overall service technique and appearance. The waiters were essentially the living ambassadors of the restaurant and they were the ones who helped to sell its image: they all spoke French and the bulk of them looked French. The restaurant owners were also reported to have given them a course in 1920s slang. All the waiters used expressions in both English and French from the 1920s. This allowed the average patron to feel as though they really were participating in the special time in Paris decades ago.

This was furthered by the fact that in the waiting-room one could look through old magazine in both French and in English that were from the 1920s. All of the glasses and plate were actually slightly smaller to be more representative of the dishware that was actually used in the era. Finally, the bathrooms were not only clean, but music from the 1920s played in them, and there was vintage wallpaper to reflect the times, along with linen towels and other such items to make the average patron feel as though they were having a truly epic experience that made them feel special and riddled with authenticity.