Olive Garden recently emerged in the midst of a bevy of contenders as the favorite restaurant of most Americans, spurring discussion as to the validity of the claim and if Olive Garden deserves the top spot and just what goes into being a restaurant worthy of this type of consideration.
Olive Garden is the product of savvy marketing, advertising that works to convince the masses that they're visiting a place of "family," thus branding the restaurant as Little Italy meets the large scale family.
That's not to suggest the food isn't good, but the enticing promise of free bread sticks and never ending bowls of salad is just the beginning of what makes Olive Garden garner such rave reviews. Some would argue that their television commercials and carefully crafted pasta bowls and creamy sauces smooth over any trepidations customers might have about visiting the restaurant chain.
But what about restaurants that don't have the benefit of exposure and marketing dollars such as Olive Garden? How do you know you're in a good restaurant?
At first glance, the restaurant doesn't really run itself. It takes the work of hard working individuals from managers, hosts and hostesses, waiters and waitresses and, of course, the chef and his kitchen crew to really make the restaurant tick.
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