祝★ニューオープン！！ハリボテだとまた失速するよ！ : Bakery Restaurant Saint Marc

A bakery that took the world by storm during the bubble era Restaurants Saint Mark. Suburban roadside restaurant with course-style cuisine and live piano music. And all-you-can-eat freshly baked bread. Since you can enjoy it in the 2,3,000 yen range, it is very popular and quickly spreads nationwide、、、 However, in addition to the economic recession after the bubble, even though it is a course, part-time work operations cannot provide food according to the progress of the table, and the cooking method of pouring ready-made sauce on the place where the ingredients are baked was a novel presentation and seasoning at the time, but if it continues for a long time, it will be a rut. ?? Bread that is simply thawed and baked from frozen dough is expensive, and when you think about the operation, you use a lot of products that do not require secondary fermentation, so you are biased toward sweet sweet breads. Even though it's a full-course dinner、、、 That's why at first, it was a customer base of "on dates" and "as a couple", but before I knew it, I think it became a restaurant that seemed to be full of families. Every time I went there, many of the couples around me said "birthdays", and even my daughter's birthday、、、 and St. Mark's, which had become such a "birthday Restaurants", disappeared from the surroundings more and more. Instead, in the form of more casual, small-scale businesses, such as St. Mark's Cafe and Kamakura Pasta、、、 and recently again "Bakery Restaurants St. Mark's." seems to be increasing with new styles、、、 while traditional restaurant are closing more and more, the new ones are in-shop types. And now, it will also appear at Narita Aeon. What was this before?? It was a pasta shop、、、 but next door was Capricciosa's Tomato & Garlic, so I thought it would be 、、、 to sell pasta in two places side by side, but the recipe of genius chef Masaaki Honda won. Grill chicken with a sauce like dressing and serve it nicely with vegetables. This is the true essence of Saint Mark. And the iron plate provided Steak that was not in the old Saint Mark's. It's a hanging tender, but it seems to be properly processed and managed, and it tastes good without smell. And the bread is as expected! Salads are also delicious. However, it couldn't be helped because it had just opened, but the customer service of the clerk was too awkward. There are about half as solid clerks, but judging from their movements and age, they are a support unit at the headquarters. The clerk, who seems to be a part-time child of restaurant, has a small voice and is not well noticed, and is still developing. However, if the teacher does not properly teach the product knowledge before putting it in the store, the working children will feel sorry for them. I was asked, "Please choose the sauce," so I asked, "What kind of sauce is the base of this 'truffle sauce'?" And he told me, "Truffle is a type of mushroom and it is a mushroom with a nice aroma, and it is a sauce that you can enjoy the aroma of" (laughs) (1) Aren't you teaching or letting them taste the sauce of the product, which is a set menu recommended to commemorate the opening? ?? The question. (2) I haven't heard "What is a truffle?", 、、、but if you say "it's demi sauce" or "gravy", or "it's Madera sauce", there must be various flavors, but it's still a fond de beau type, right? I can imagine, but sometimes I break it with a sweet sauce like teriyaki sauce with a Japanese taste, so I 、、、 asking what kind of sauce the "base" tastes like (it was actually a demi-base) In any case, the support staff who were supposed to come for guidance took the lead in turning the operation and did not give important guidance. The customer is sorry for a moment, but the part-time child who teaches is even more pitiful. Immediately, employees go to explain it to themselves and let them learn by watching the response and content. After that, I let him lick a bite of the sauce, and he can confidently explain it to his customers、、、 Well, I don't care because I'm not the owner and manager of the store or an employee of St. Mark's Holdings, but I want the relaunch 、、、 be successful because it's a brand that I remember from my youth. Last time, I think that the luxury of appearance is the cause of the stall, so I am worried that I suddenly felt anxious about the training of newcomers. When it comes to food and people, what's inside is more important than what you look at at first glance.