Maxine's Mission Statement

The restaurant’s owner and matriarch is a Certified Sommelier and trained chef as is her daughter. They have been wowing visitors to their casual upscale bar and restaurant since 2004.

While it is our main goal to be fast, accurate, and friendly we also want to make sure that the quality is there with our products as this will build repeat business for our restaurant.

SERVICE. We are committed to providing the best experience and enjoy positively interacting with everyone we meet. We genuinely care about every customer we see and do our best to find solutions to any problem that might come our way.

Treat our customers with sincerity, kindness, and respect, and think of new ways to impress, delight, and surprise them.

Open for lunch and dinner with amazing sandwiches and full meals, including plenty of seafood and home cooking favorites. For something

As the Operation and Production Department we strive for excellence by providing superior quality products in an efficient manner in order to guarantee customer satisfaction.

We frequent the Brandon Bonefish Grill frequently throughout the year for a casual lunch, Sunday brunch or on special occasions like birthdays or anniversaries and enjoy it every single time. It is not your normal night out at a restaurant. It is an experience. From the moment you pull up out front, there is beautiful green tropical plants that make you feel you have left the hustle and bustle of the city, escaping to an exotic location. The hostess opens the big wooden door to greet you and as you walk in, a great tune is softly playing overhead. The bar and tables throughout the restaurant are full of people, laughing, having a good time and it feels like you have walked in to a friend or family member’s house. The entire restaurant smells

We strive to develop strategies, business models, and dynamics to drive premier value-added services through means of integrity, respect, passion, persistence, and customer focus.

For 21 years, Jubilee French Restaurant has been one of New York City’s finest dining destinations, drawing in both tourists and locals alike for its incomparable French cuisine. Well known for the city's best mussels, the mussel selection alone leaves diners craving more, while the menu provides an extensive selection of delectable dishes, with a wine bar, tapas bar, and seafood restaurant all in one convenient location. As the best French restaurant in New York City, it has received widespread praise in Zagat, New York Magazine, and many more, drawing in diners from around the globe.

The restaurant that I have chosen to research is the Pearl Rodgers Dinning Center. This restaurant is known by every person on this campus, students have the opportunity to work there, either by choice or if the college places them there. The Pearl is a fantastic place to get good food, to meet new people and to relax in a somewhat calming environment. The reason I have chosen to discuss this restaurant today, is to share some knowledge about the Pearl that not everyone may be aware of.

The restaurant has a saltwater fish tank that holds diners' eyes while they wait for their meals. The dining room has open rafters and beautiful natural light streaming in from skylights. The atmosphere is much like the food: there are homespun dishes with an elegant twist.

They express their desire to provide customers with a non-intimidating environment, that they seek high quality from a trusted source

“Dedication to the highest quality of Customer Service delivered with a sense of warmth, friendliness, individual pride, and Company Spirit.”

The novel design refers to an old butchery. Prosciutto and steak are hanging on display, creating a retro character. Dominic is the owner of Esca and he is a really welcoming host. The accommodating restaurateur remembers Esca’s visitors by name, enhancing the warm, accommodating atmosphere of the restaurant. Every bite is a travel in the world of tastes and flavours. The ingredients’ freshness and quality make the difference. The oysters and the Paris Mash are the best sellers, so they are highly recommended. If you are not fond of potatoes and oysters, a wide range of tastes will satisfy your tasting buds. Steaks, olive bread dressed with olive oil, chilli BBQ prawns with aioli, the garlic chips and the eye fillet with prosciutto guarantee a tasteful alternative. The selection of wines have been selected with special care in order to accompany your sensational meals. The New Zealandian Chardonnay, the appreciated surprise of dessert wines and the bubbly Prosecco have won the heart of the regulars, complementing your meals. Dominic and his staff guarantee a tasteful meal in Melbourne!

Leading the industry by providing personal, honest and effective service that results in an advantageous business relationship with our customers, partners and suppliers;