This dashboard was generated entirely from SQL using LLM-powered aggregate functions. 2,392 Yelp reviews analyzed, categorized, and scored — no Python ML pipeline, no manual labeling.
Learn How We Built This →| Month | Reviews | Stars | Momentum | Strengths | Issues | Summary |
|---|---|---|---|---|---|---|
| 2022-01 | 11 | 4.5 | -1 | Food Quality (4)Atmosphere (3)Signature Dishes (2)Dining Experience (3) | Service Quality (4)Staff Behavior (3)Beverage Service (2)Menu Variety (1)Restaurant Operations (2) | While food quality remains consistently praised, service issues are creating a mixed experience that's dampening the restaurant's reputation. Multiple reviews cite problems with pushy upselling, delayed wine service, and unprofessional payment handling that don't match the high-end dining expectations. Actions: Retrain service staff on professional upselling techniques with transparent pricing disclosure; Standardize wine service timing protocols to ensure wine arrives before or with entrees; Review payment processing procedures to prevent card snatching incidents; Implement better inventory management to avoid running out of menu items during service; Coach servers on reading customer cues and avoiding pressure tactics during ordering |
| 2021-12 | 13 | 4.3 | +2 | Service Quality (4)Signature Dishes (3)Desserts (3)Atmosphere (2) | Signature Dishes (3)Staff Behavior (2)Safety Protocols (5)Billing Policies (2)Atmosphere (1) | While Commander's Palace maintained its reputation with exceptional service and signature dishes praised across most reviews, a serious safety incident involving an exploding wine glass that injured nearby diners and poor incident management demands immediate attention. Duck preparation consistency issues and isolated service problems also need addressing to maintain the restaurant's high standards. Actions: Conduct immediate safety protocol review for glass breakage incidents - establish mandatory table relocation and food inspection procedures; Audit duck breast preparation standards and retrain kitchen staff on fat rendering techniques; Implement server performance coaching for staff mentioned negatively (Jared) and dialect authenticity; Review billing system accuracy and server training on comped items |
| 2021-11 | 20 | 4.4 | +3 | Dining Experience (5)Service Quality (4)Food Quality (4)Desserts (3)Signature Dishes (2) | Staff Behavior (4)Service Quality (3)Service Timing (2) | This was a notably strong month with most guests having exceptional experiences praising the food, atmosphere, and service quality. However, multiple serious complaints about server Dwayne's unprofessional attitude and poor service are creating negative experiences that require immediate management intervention to protect the restaurant's reputation. Actions: Immediately address Dwayne's service attitude and customer interaction approach through retraining or disciplinary action; Review and retrain all servers on consistent service standards including proper napkin service and attentiveness; Address staffing levels to reduce service delays, particularly for initial drink orders |
| 2021-10 | 11 | 4.4 | +2 | Service Quality (4)Atmosphere (3)Desserts (4)Food Quality (3)Beverage Specials (2) | Restaurant Operations (2)Food Quality (2)Service Quality (1) | This month showed strong positive momentum with exceptional praise for service quality and the signature bread pudding soufflé being consistently highlighted. The main concern is reservation timing issues causing extended waits even with confirmed reservations, which risks damaging the upscale experience guests expect. Actions: Address systematic delays between reservation times and actual seating; Review soup preparation standards - multiple reports of excessive saltiness; Implement server check-back protocols after main orders are taken |
| 2021-09 | 15 | 3.6 | -3 | Service Quality (4)Atmosphere (3)Dietary Accommodations (2)Food Quality (3) | Safety Protocols (5)Food Quality (3)Staff Behavior (4)Portion Size (2)Service Timing (3) | This month was significantly impacted by a serious food poisoning incident from seafood appetizers and multiple complaints about a server named Dwayne's unprofessional attitude toward guests. While service quality and special occasion atmosphere continue to receive praise, these critical issues along with recurring complaints about oversalted food and long wait times require immediate attention to protect the restaurant's reputation. Actions: Immediately investigate seafood storage and preparation protocols following food poisoning incident; Retrain server Dwayne on professional customer interaction and conflict resolution; Review kitchen salt usage standards across all dishes, especially signature items; Implement better communication protocols for service delays and course timing |
| 2021-08 | 11 | 4.3 | +2 | Desserts (4)Food Quality (3)Dining Experience (4)Staff Behavior (3)Signature Dishes (3) | Food Quality (4)Signature Dishes (5)Staff Behavior (3)Billing Policies (2) | While signature dishes like bread pudding and jazz brunch experience continue to excel, serious food quality issues emerged this month including freezer-burned shrimp and inconsistent preparation. The frozen shrimp incident requires immediate supplier investigation, and multiple salt-level complaints suggest kitchen oversight problems that need addressing. Actions: Immediately audit shrimp supplier and storage procedures - freezer burn indicates serious quality control failure; Retrain kitchen staff on salt levels across all dishes, especially gumbo and gulf shrimp; Coach waitstaff on customer interaction approach - address condescending behavior; Review tip calculation system and ensure transparency; Train servers on proper sherry portioning for turtle soup tableside service; Implement quality control checks for dish consistency, especially pork chop preparation |
| 2021-07 | 20 | 4.2 | -3 | Service Quality (4)Dining Experience (3)Food Quality (3)Beverage Service (2) | Service Quality (4)Food Quality (3)Service Timing (3)Safety Protocols (2) | This month shows significant service inconsistency despite some exceptional experiences, with multiple reports of rushed, impersonal service and food quality issues including a hair found in dessert. The restaurant needs immediate attention to service standards and quality control to maintain its reputation. Actions: Conduct immediate service training to address rushed interactions and ensure consistent greeting protocols; Implement quality control measures for food preparation, especially brunch items; Review staffing levels for weekend brunch service to reduce wait times; Address hygiene protocols - hair found in dessert indicates kitchen oversight issues |
| 2021-06 | 17 | 4.2 | -2 | Food Quality (4)Service Quality (3)Atmosphere (3)Signature Dishes (2) | Service Quality (5)Food Quality (2)Desserts (2)Restaurant Policies (1) | A serious racist incident occurred with complete management failure to intervene, creating a critical reputation risk that overshadows otherwise strong food quality praise. Multiple service consistency issues emerged including slow response times and food temperature problems, requiring immediate staff retraining and operational review. Actions: Immediately implement comprehensive staff training on handling racist incidents and require management intervention; Review and retrain service staff on consistency standards, especially for water service and menu delivery; Audit kitchen temperature control procedures for hot dishes; Review bread pudding soufflé preparation process with pastry team |
| 2021-05 | 20 | 3.8 | -3 | Service Quality (4)Desserts (3)Signature Dishes (3)Beverage Specials (2) | Service Quality (5)Restaurant Policies (4)Food Quality (3)Cleanliness (2) | This month shows serious discriminatory treatment allegations from multiple guests citing racist behavior and inconsistent dress code enforcement, which is severely damaging your reputation. While service quality remains strong and signature dishes are praised, food quality concerns and facility cleanliness issues are emerging that need immediate attention. Actions: Immediately conduct bias training for all front-of-house staff and implement consistent dress code enforcement policies; Address musty smell issues throughout restaurant with deep cleaning of carpets and HVAC system; Review kitchen consistency and seasoning levels, particularly for spicy dishes; Conduct internal review of guest treatment patterns to ensure equitable service |
| 2021-04 | 20 | 4.5 | +2 | Service Quality (5)Desserts (4)Signature Dishes (4)Atmosphere (3)Dining Experience (3)Restaurant Operations (2)Safety Protocols (2) | Food Quality (3)Safety Protocols (2)Atmosphere (3)Service Quality (2) | This month showed strong momentum with exceptional service consistently praised and signature dishes like bread pudding soufflé and quail performing well. However, food safety incidents including hair in food and inconsistent jazz brunch entertainment are damaging the premium experience guests expect, requiring immediate attention to service recovery protocols. Actions: Train staff on proper food safety protocols to prevent hair contamination incidents; Ensure jazz entertainment is consistently provided during advertised jazz brunch service; Review dessert recipes to balance sweetness levels based on guest feedback; Establish clear complaint resolution procedures with proper apologies and compensation; Remove balloon table decorations that are bursting during service |
| 2021-03 | 20 | 4.4 | +2 | Service Quality (4)Signature Dishes (3)Beverage Service (3)Atmosphere (4)Dining Experience (3) | Food Quality (4)Pricing Value (3)Service Timing (2) | Service excellence continues to be a major strength with multiple mentions of outstanding staff, but serious food quality inconsistency issues are emerging, particularly with overcooked proteins and oversalted dishes. The kitchen needs immediate attention to cooking standards and seasoning consistency to match the high service expectations and pricing. Actions: Implement kitchen temperature checks and staff retraining on proper cooking temperatures for steaks and fish; Review seasoning standards across all dishes to address saltiness complaints; Evaluate pricing strategy in relation to current food quality consistency; Retrain service staff on table maintenance and cleanliness standards |
| 2021-02 | 18 | 3.8 | +3 | Service Quality (4)Desserts (4)Food Quality (3)Atmosphere (3)Dining Experience (3) | Service Timing (2)Restaurant Policies (2)Pricing Value (2)Atmosphere (1)Food Quality (1) | This month showed strong momentum with exceptional service and food quality being praised across most reviews, particularly for special occasions and signature desserts. However, service inconsistency during busy periods like Mardi Gras and unclear outdoor dining policies created some negative experiences that need immediate attention. Actions: Train staff on consistent service timing to eliminate 40+ minute gaps between courses; Clarify outdoor dining weather policies and communicate criteria clearly when taking reservations; Review gumbo preparation standards to ensure rice is consistently served; Coach management on regular table visits during peak times like Mardi Gras |
| 2021-01 | 10 | 4.3 | +2 | Signature Dishes (4)Desserts (3)Service Quality (4)Atmosphere (3) | Restaurant Policies (2)Billing Policies (1)Food Quality (1) | This was a notably positive month with turtle soup and service quality being standout strengths mentioned across most reviews. However, there's a concerning issue with discriminatory seating practices favoring frequent guests that needs immediate management attention to prevent reputation damage. Actions: Review seating policies to ensure fair treatment of all guests regardless of visit frequency; Clearly communicate payment policies upfront during reservation process; Train management on tactful handling of seating requests and customer complaints |
| 2020-12 | 11 | 4.4 | +2 | Service Quality (4)Signature Dishes (3)Desserts (2)Atmosphere (3)Safety Protocols (2) | Service Quality (2)Atmosphere (1)Food Quality (1) | This was a strong month with exceptional service and food quality driving very positive reviews, though one significant service failure around outdoor dining communication during Thanksgiving created unnecessary customer disappointment. The restaurant should focus on improving communication protocols for dining area changes while maintaining the high service standards that are clearly delighting most guests. Actions: Improve communication process for outdoor dining changes - notify all affected reservations immediately when weather policies change; Ensure jazz musicians are consistently scheduled for advertised jazz brunch service; Review outdoor dining weather policies to allow flexibility for accommodating guests on clear days |
| 2020-11 | 14 | 4.2 | -2 | Service Quality (4)Desserts (4)Atmosphere (3) | Service Quality (4)Restaurant Policies (3)Food Quality (3)Restaurant Operations (2) | This month showed concerning service discrimination issues alongside typical food quality inconsistencies, overshadowing positive feedback about desserts and atmosphere. The restaurant needs to immediately address staff bias and improve service consistency while maintaining its strong dessert program and ambiance. Actions: Immediately investigate and address discriminatory service behavior by server Robert; Update website to explicitly list rompers as unacceptable dress code items; Provide additional sensitivity training for host staff on handling dress code issues; Retrain kitchen staff on proper duck cooking techniques; Restore or find alternative valet parking solution |
| 2020-10 | 16 | 4.5 | -2 | Service Quality (4)Signature Dishes (3)Desserts (3)Venue Features (3)Safety Protocols (2) | Food Quality (4)Service Quality (3)Pricing Value (2) | While many guests praised exceptional service and signature dishes, serious food safety issues emerged with completely raw quail being served, requiring immediate kitchen protocol review. Service quality also showed concerning inconsistency, with some tables experiencing poor attention while others received outstanding care. Actions: Immediately audit kitchen food safety protocols and retraining on proper cooking temperatures for quail and other proteins; Implement manager check-in policy when any dish is returned to kitchen for being undercooked; Review service standards with all staff to ensure consistent water refills and attentiveness across all shifts; Evaluate weekend brunch food holding procedures to ensure entrees are served hot |
| 2020-09 | 5 | 5.0 | +3 | Signature Dishes (4)Service Quality (4)Menu Variety (3)Desserts (3)Safety Protocols (3)Atmosphere (3) | Desserts (1) | This month shows strong positive momentum with customers consistently praising signature dishes like turtle soup and exceptional service quality, including successful post-Covid reopening. The only minor issue was one customer's preference for thicker cheesecake crust, but overall satisfaction is notably high with multiple customers calling it the best restaurant experience. Actions: Consider slightly thicker crust option for cheesecake to meet customer expectations; Continue current service training as team approach is working exceptionally well; Document current turtle soup preparation to maintain consistency |
| 2020-08 | 4 | 5.0 | +2 | Service Quality (4)Desserts (3)Signature Dishes (3)Atmosphere (2) | This month showed strong positive momentum with multiple reviews highlighting exceptional service, desserts, and atmosphere. The restaurant is clearly delivering on its French Creole fine dining experience with particular strength in hospitality and signature desserts like bread pudding. Actions: Continue emphasizing staff training on southern hospitality and customer service; Promote bread pudding and dessert offerings as signature items; Consider adding messaging about relaxed dining pace to set proper expectations |
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| 2020-07 | 2 | 5.0 | +3 | Service Quality (4)Food Quality (3)Restaurant Reputation (3) | Strong month with excellent feedback on the Brennan family's legendary service standards and food quality consistency. Both reviewers emphasized the exceptional hospitality and restaurant's status as a New Orleans institution, suggesting word-of-mouth momentum is building. Actions: Continue maintaining current service standards; Leverage positive reputation for marketing to locals who haven't visited recently |
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| 2020-06 | 4 | 5.0 | +3 | Food Quality (5)Atmosphere (4)Service Quality (4)Dining Experience (2) | This month delivered exceptional performance with universal praise across food quality, service, and atmosphere - no negative feedback whatsoever. The jazz brunch experience and kitchen tours are creating memorable moments that distinguish the restaurant, so focus on maintaining these high standards and unique offerings. Actions: Continue maintaining current food quality standards as this is driving exceptional reviews; Ensure jazz brunch experience remains consistent as it's a key differentiator; Maintain staff training standards to preserve the professional service quality |
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| 2020-05 | 6 | 3.8 | -3 | Service Quality (3)Atmosphere (3)Signature Dishes (2)Desserts (1) | Food Quality (5)Cleanliness (3)Pricing Value (2) | A serious food safety issue emerged with rancid catfish being served, which overshadows otherwise positive feedback about service and atmosphere. The restaurant also faces cleanliness concerns with mildewy carpet odors and declining perceptions of the lunch special value, requiring immediate attention to food quality controls and facility maintenance. Actions: Immediately audit fish storage and preparation protocols to prevent rancid seafood; Replace or deep clean carpeting to eliminate persistent odors; Review lunch special menu quality and pricing strategy; Conduct comprehensive kitchen quality control assessment |
| 2020-04 | 5 | 4.8 | +3 | Service Quality (4)Signature Dishes (3)Atmosphere (4)Beverage Specials (2)Food Quality (4) | This month shows strong positive momentum with consistently exceptional service and food quality being praised across multiple visits spanning years. The restaurant is firing on all cylinders with no significant issues identified, indicating excellent operational consistency that's building lasting customer loyalty. Actions: Continue maintaining current service standards as they are being consistently recognized; Consider promoting turtle soup more prominently as it's converting skeptical diners; Leverage the strong repeat customer satisfaction for marketing |
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| 2020-03 | 20 | 4.4 | -3 | Service Quality (4)Desserts (4)Signature Dishes (3)Atmosphere (3) | Service Timing (4)Food Quality (4)Pricing Value (2) | This month showed concerning inconsistencies with several reports of poor food quality including mushy steak, terrible duck, and undercooked items, combined with significant service delays reaching 2.5 hours for some diners. While exceptional service and signature dishes like bread pudding soufflé continue to receive praise, immediate attention is needed for kitchen operations and service timing coordination. Actions: Review kitchen timing and coordination to address prolonged wait times between courses; Implement quality control checks for protein preparation, especially duck and steak dishes; Train service staff on better communication regarding wait times and coordination between servers; Review food safety protocols for undercooked items like peas and proteins |
| 2020-02 | 20 | 4.6 | +2 | Beverage Specials (4)Service Quality (4)Dining Experience (3)Pricing Value (3)Special Occasions (4)Signature Dishes (3) | Safety Protocols (5)Food Quality (4)Staff Behavior (3)Service Quality (2) | Despite strong praise for signature elements like 25-cent martinis and overall service, this month had serious food safety issues including plastic contamination and multiple cold entrees that overshadow positive feedback. The kitchen execution problems, particularly around food temperature and foreign object contamination, require immediate attention and systematic fixes. Actions: Immediate kitchen safety audit and plastic contamination investigation; Retrain kitchen staff on proper food temperature holding and serving protocols; Review souffle preparation timing and execution with pastry team; Conduct hostess training on proper queue management and customer acknowledgment; Implement quality checks for protein doneness before plates leave kitchen |
| 2020-01 | 20 | 4.4 | +2 | Service Quality (4)Desserts (3)Signature Dishes (3)Special Occasions (2)Atmosphere (3) | Service Timing (3)Dietary Accommodations (1)Restaurant Operations (1)Desserts (2) | This month showed notably positive momentum with exceptional service and signature dishes receiving widespread praise, particularly the turtle soup and bread pudding soufflé. However, weekend brunch service timing issues are becoming a recurring theme that needs immediate attention, especially for guests with travel constraints. Actions: Improve brunch service timing especially for guests with flight schedules; Expand vegetarian menu options beyond soup and salad; Train host staff on reservation system to eliminate seating confusion; Standardize bread pudding soufflé preparation to ensure consistent quality |
| 2019-12 | 20 | 4.3 | -4 | Service Quality (4)Desserts (3)Atmosphere (3) | Safety Protocols (5)Staff Behavior (3)Food Quality (3)Restaurant Policies (2) | This month was severely damaged by a major food safety incident where a customer found a worm in their salad, compounded by inadequate management response and compensation. While many reviews praised service and signature dishes, the food safety issue and reports of disinterested servers require immediate attention to protect the restaurant's reputation. Actions: Conduct immediate deep audit of salad prep area and implement enhanced food safety protocols; Retrain management on appropriate compensation for food safety incidents; Address specific servers mentioned for poor attitude and service quality; Review vegetable sourcing and washing procedures with kitchen staff |
| 2019-11 | 20 | 3.8 | -4 | Service Quality (4)Food Quality (3)Beverage Service (2)Signature Dishes (2)Desserts (2) | Service Quality (5)Food Quality (2)Special Occasions (2) | This month saw serious discrimination allegations from multiple reviewers reporting differential treatment based on race, which is severely damaging the restaurant's reputation despite positive food and service reviews from other guests. Immediate action is required to address staff bias and implement consistent service standards for all guests regardless of background. Actions: Immediately investigate and address discrimination complaints with mandatory staff sensitivity training; Implement consistent napkin color matching protocol for all guests; Review food preparation standards especially for shrimp appetizer and fish doneness; Standardize birthday celebration procedures to ensure no guest is forgotten; Retrain management on customer complaint resolution and appropriate response protocols |
| 2019-10 | 20 | 4.0 | -2 | Service Quality (4)Atmosphere (4)Signature Dishes (3)Desserts (3)Beverage Specials (3) | Service Quality (2)Food Quality (3)Service Timing (2)Restaurant Policies (2) | While Commander's Palace maintains its reputation for exceptional service and historic atmosphere, food quality issues are becoming concerning with multiple reports of poorly executed dishes, raw potatoes, and oversalted items. The restaurant needs to refocus on kitchen consistency and crowd management to maintain its legendary status. Actions: Implement better crowd control policies and staff training for managing disruptive guests; Review kitchen quality control procedures, especially for potato dishes and seasoning consistency; Address food safety protocols to prevent raw potatoes and undercooked items from leaving kitchen; Train front-of-house staff on tactful dress code enforcement; Monitor and reduce wait times, especially during busy periods |
| 2019-09 | 20 | 3.9 | -2 | Atmosphere (4)Desserts (3)Service Quality (2) | Safety Protocols (5)Restaurant Policies (4)Food Quality (3)Service Quality (3)Atmosphere (2) | This month showed serious food safety red flags with undercooked pork and a fly in drinks, plus inconsistent dress code enforcement creating guest conflicts. While jazz brunch continues to excel, the core dining experience is suffering from coordination issues and quality control problems that require immediate attention. Actions: Immediately review and retrain kitchen staff on food safety protocols - address undercooked pork and dead fly in drink; Standardize dress code enforcement training for all host staff to ensure consistent and professional application; Implement kitchen quality control checks to prevent food temperature and presentation issues; Improve server coordination system to reduce order mix-ups and miscommunication; Review reservation capacity during peak times to manage noise levels and service quality |
| 2019-08 | 20 | 4.0 | +2 | Service Quality (4)Dining Experience (3)Menu Variety (3)Beverage Specials (3)Atmosphere (4) | Service Timing (4)Food Quality (3)Desserts (3)Venue Features (2)Billing Policies (3) | This month shows positive momentum driven by exceptional service reputation and successful Coolinary participation, but weekend brunch service is creating memorable negative experiences with significant delays and pacing issues. The kitchen quality is inconsistent, particularly with desserts like pecan pie receiving multiple complaints about burnt taste, requiring immediate attention to maintain the restaurant's premium positioning. Actions: Immediately review and retrain weekend brunch service team to address 40-minute seating delays and slow course pacing; Quality control check on pecan pie preparation - multiple reports of burnt/hard crust; Audit billing procedures to eliminate charge errors and incorrect items; Evaluate upstairs dining room ambiance and consider improvements to match downstairs experience; Implement service recovery protocols for large party dining |
| 2019-07 | 20 | 4.8 | +2 | Service Quality (5)Pricing Value (4)Signature Dishes (3)Atmosphere (3)Desserts (3)Dining Experience (3) | Signature Dishes (2)Pricing Value (2)Restaurant Operations (1) | This month showed notably positive momentum with exceptional service being praised across virtually all reviews and the weekday lunch program generating strong value perception. However, turtle soup preparation inconsistency needs immediate attention as multiple reviews mentioned saltiness and over-pouring of sherry despite it being a signature dish. Actions: Train kitchen staff on consistent turtle soup preparation and sherry portioning; Review turtle soup recipe to ensure proper seasoning balance; Continue promoting weekday lunch specials as they're driving positive customer response |
| 2019-06 | 20 | 4.6 | +2 | Service Quality (4)Signature Dishes (3)Dining Experience (4)Desserts (3)Atmosphere (3) | Food Quality (2)Pricing Value (2)Cleanliness (5)Staff Behavior (5) | This month showed mostly positive momentum with exceptional service and signature dishes receiving strong praise, but two severe issues emerged requiring immediate attention: a report of dirty kitchen conditions and invasive/rude staff behavior that directly contradict the restaurant's reputation. Address these operational failures immediately while maintaining the strengths that keep loyal customers returning. Actions: Immediately inspect and deep clean kitchen areas - dirty kitchen conditions reported; Review FOH staff training and conduct to address reports of invasive and rude behavior; Audit seasoning consistency in quail and fish preparations; Review portion sizes relative to pricing for foie gras and other appetizers |
| 2019-05 | 20 | 4.1 | +1 | Service Quality (4)Atmosphere (4)Dining Experience (3)Desserts (2) | Atmosphere (4)Pricing Value (4)Food Quality (3)Service Timing (2)Dietary Accommodations (2) | While Commander's Palace maintains its reputation for exceptional service and atmosphere, significant concerns about noise levels in the patio area and value-for-price are emerging as dominant themes. The restaurant should prioritize acoustic improvements and evaluate whether food quality matches the premium pricing expectations. Actions: Install sound dampening materials in patio dining area to reduce noise levels; Review pricing strategy against food quality and portion sizes; Expand vegetarian menu options beyond single dish; Improve kitchen coordination to reduce service delays and dropped trays; Address food preparation inconsistencies, particularly grits texture and seasoning levels |
| 2019-04 | 20 | 3.9 | -3 | Signature Dishes (3)Desserts (3)Atmosphere (2)Special Occasions (2) | Service Quality (4)Service Timing (3)Food Quality (3)Restaurant Policies (2)Staff Behavior (2) | This month shows concerning inconsistency in service quality with multiple reports of arrogant servers, slow service, and basic hospitality failures that contradict your premium positioning. While signature items like turtle soup and bread pudding soufflé still receive praise, operational issues including oversalted food, timing problems, and poor early arrival handling are damaging the experience that justifies your price point. Actions: Conduct immediate server training on hospitality standards and attitude; Implement quality control checks for food temperature and seasoning before serving; Create clear policy for early arrivals that doesn't involve exile to garden area; Remove or properly disclose jazz band fees upfront; Address kitchen timing issues causing 1-hour delays between seating and first course |
| 2019-03 | 20 | 4.8 | +3 | Service Quality (5)Food Quality (5)Dining Experience (4)Desserts (4)Signature Dishes (3)Atmosphere (3)Special Occasions (3) | Service Timing (2)Venue Features (2)Signature Dishes (2)Restaurant Reputation (2)Beverage Quality (2) | This was a notably strong month with exceptional service and food quality being dominant themes across most reviews. While there are minor issues with worn decor and some inconsistent drink quality, the overwhelming feedback highlights outstanding service, phenomenal food, and memorable experiences that justify the reputation and pricing. Actions: Replace worn carpeting and update decor in main dining areas; Train bartenders on proper sangria preparation and consistency; Address service pacing - some guests feel rushed while others praise timing; Replace uncomfortable patio furniture with proper dining chairs; Review turtle soup preparation - multiple mentions of overpowering sherry |
| 2019-02 | 20 | 4.7 | +3 | Service Quality (5)Desserts (4)Atmosphere (4)Dining Experience (3)Signature Dishes (3)Beverage Specials (3) | Signature Dishes (3)Service Quality (2)Desserts (2) | This was a notably strong month with exceptional service quality dominating reviews and signature dishes like bread pudding soufflé receiving widespread praise. Address the tuna quality issues immediately as multiple guests received inedible fish, and ensure duck temperature consistency to maintain the restaurant's stellar reputation. Actions: Immediately review tuna sourcing and preparation standards with kitchen staff; Implement temperature checks for duck dishes before service; Conduct service training refresher focused on consistent engagement with all guests; Review pecan pie crust preparation technique with pastry team |
| 2019-01 | 20 | 3.7 | -3 | Service Quality (4)Atmosphere (3)Desserts (3)Beverage Specials (2) | Safety Protocols (5)Food Quality (4)Service Quality (3) | This month was severely impacted by a major food safety incident involving a cockroach, overshadowing generally positive service reviews. Multiple guests complained about overly salty food and pushy alcohol service, indicating systematic kitchen and service training issues that need immediate attention. Actions: Implement immediate pest control inspection and treatment throughout restaurant; Review and reduce salt levels across all soups and sauces; Train servers to ask about allergies and alcohol preferences without showing disappointment; Audit kitchen procedures for food safety compliance; Review table assignment process to ensure special occasions get appropriate seating |
| 2018-12 | 20 | 4.4 | +3 | Service Quality (5)Beverage Specials (4)Dining Experience (4)Signature Dishes (3)Desserts (3)Atmosphere (4) | Staff Behavior (3)Food Quality (3)Pricing Value (3)Restaurant Policies (2) | This month showed strong momentum with exceptional praise for service quality, the Friday martini special, and jazz brunch experience driving very positive reviews. However, several concerning service issues emerged including condescending waitstaff behavior and failure to promote specials, plus multiple complaints about oversalted dishes that need immediate kitchen attention. Actions: Retrain waitstaff on proper introduction of specials, particularly the quarter martini promotion; Conduct kitchen audit on salt levels across dishes, especially pork dishes and eggs benedict; Review and standardize dress code enforcement policies with host staff; Coach waitstaff on patient, helpful service approach rather than rushed interactions |
| 2018-11 | 20 | 4.4 | +2 | Service Quality (4)Signature Dishes (3)Beverage Specials (3)Desserts (3) | Food Quality (3)Restaurant Policies (1)Service Timing (2)Service Quality (1)Pricing Value (2) | This month showed strong momentum with exceptional service being the dominant theme and signature dishes like quail performing well. However, food quality inconsistency emerged as a concern with multiple reports of disappointing beef and fish preparations, requiring immediate kitchen training focus. Actions: Train staff to clearly communicate upcharges for menu modifications before taking orders; Review kitchen consistency for gulf fish and beef dishes - multiple reports of bland/overcooked preparations; Address service timing issues - guests reporting long waits between courses; Coach brunch staff to offer second round of drinks more proactively |
| 2018-10 | 20 | 4.6 | +2 | Special Occasions (5)Service Quality (4)Food Quality (4)Atmosphere (3)Beverage Service (3)Signature Dishes (2)Desserts (2) | Service Quality (4)Restaurant Policies (3)Service Timing (2)Beverage Service (2) | This month showed strong performance driven by exceptional Sunday jazz brunch experiences and generally high food quality, though inconsistent service from certain servers created notable guest disappointment. Focus on service training consistency and operational efficiency improvements, particularly for brunch service and wine inventory management. Actions: Provide additional service training to ensure consistency across all servers, particularly Argyle; Review wine inventory management system and ensure proper stock tracking; Consider dress code flexibility for extreme weather conditions while maintaining standards; Address slow service issues during Sunday jazz brunch - optimize staffing and workflow |
| 2018-09 | 20 | 4.5 | +3 | Service Quality (5)Desserts (3)Signature Dishes (3)Atmosphere (4)Beverage Specials (3) | Service Timing (2)Food Quality (3)Restaurant Policies (1) | This was a notably positive month with exceptional service and hospitality being universally praised, though some food quality inconsistencies and salt level issues emerged. The restaurant should focus on tightening kitchen standards while maintaining the outstanding service that's driving the positive momentum. Actions: Review salt levels in dishes, particularly gumbo and general seasoning; Address weekend brunch service timing to reduce wait times; Ensure consistent dress code enforcement across all dining areas; Kitchen quality control review to address food inconsistency complaints |
| 2018-08 | 20 | 4.5 | +2 | Service Quality (4)Food Quality (4)Atmosphere (3)Pricing Value (3)Staff Behavior (3) | Restaurant Reputation (2)Pricing Value (2)Food Quality (2)Service Quality (2)Desserts (1) | This month showed strong positive momentum with multiple reviews highlighting exceptional service and food quality, particularly from first-time visitors who exceeded expectations. However, some concerning patterns emerged around inconsistent brunch experiences and service gaps that need immediate attention to maintain the restaurant's premium reputation. Actions: Address brunch service consistency issues, particularly jazz entertainment duration and food quality control; Ensure upstairs dining room receives equal service attention as main floor; Review dessert preparation standards, especially fruit-to-filling ratios and soufflé consistency; Clarify champagne offering policies to avoid surprise charges for celebration guests |
| 2018-07 | 20 | 4.6 | +4 | Service Quality (5)Signature Dishes (4)Desserts (4)Atmosphere (4)Dining Experience (3)Beverage Specials (3) | Pricing Value (3)Signature Dishes (2)Billing Policies (1)Service Quality (1) | This month showed exceptional performance with outstanding service quality and signature dishes receiving widespread praise, though some concerns emerged about turtle soup saltiness and isolated service timing issues. The restaurant's reputation as a special occasion destination remains strong with particularly positive feedback on ambiance and staff attentiveness. Actions: Train kitchen staff to reduce salt in turtle soup preparation; Implement double-check system for billing accuracy before presenting checks; Reinforce service timing protocols - never clear plates until guests are completely finished |
| 2018-06 | 20 | 4.6 | +2 | Signature Dishes (5)Desserts (4)Service Quality (4)Atmosphere (3)Dining Experience (2)Beverage Service (2) | Food Quality (3)Service Timing (2)Restaurant Policies (2)Pricing Value (2)Staff Behavior (1) | This month showed strong momentum with turtle soup and bread pudding soufflé receiving consistent praise, and service teamwork generally impressing guests. However, some execution inconsistencies in the kitchen and rushed service pacing are creating mixed experiences that need immediate attention to maintain the restaurant's reputation. Actions: Address bartender attitude issue - poor attitude affecting guest experience; Improve kitchen consistency on steak preparation and ensure medium rare orders are executed properly; Train servers to check on entrees mid-meal rather than waiting until dishes are nearly finished; Enforce dress code policy consistently across all guests; Review portion sizes and pricing to improve value perception |
| 2018-05 | 20 | 3.6 | -2 | Service Quality (4)Desserts (3)Dining Experience (4)Atmosphere (3)Signature Dishes (2)Beverage Specials (2) | Service Quality (5)Cleanliness (4)Staff Behavior (3)Pricing Value (3)Food Quality (2)Service Timing (2)Order Accuracy (2) | This month revealed serious operational issues including discriminatory practices at the host stand and significant cleanliness problems that multiple guests noticed. While the restaurant still delivers excellent service and atmosphere for many guests, the hygiene issues and discrimination allegations require immediate attention to protect the restaurant's reputation. Actions: Immediately investigate and retrain hostess staff on dress code enforcement to eliminate discriminatory practices; Conduct thorough deep cleaning of dining rooms, carpets, and all surfaces; Review and retrain all service staff on professional demeanor and guest engagement; Audit food temperature protocols to ensure hot dishes are served hot; Implement reservation management system improvements to reduce wait times |
| 2018-04 | 20 | 4.4 | +2 | Service Quality (4)Desserts (3)Signature Dishes (3)Beverage Specials (3)Atmosphere (2)Dining Experience (2) | Restaurant Policies (3)Food Quality (2)Venue Features (1)Menu Variety (1)Atmosphere (1) | This month showed strong momentum with consistent praise for exceptional service and signature dishes like bananas foster and turtle soup, but dress code enforcement inconsistencies are damaging the restaurant's upscale reputation. Focus on maintaining standards consistency while leveraging the strong service team that continues to create memorable experiences for guests. Actions: Enforce dress code consistently across all staff and ensure clear communication of standards; Implement food temperature checks before plates leave the kitchen; Review outdoor heating system maintenance and have backup units available; Train kitchen staff on maintaining proper serving temperatures for hot dishes |
| 2018-03 | 20 | 4.1 | -2 | Signature Dishes (3)Dining Experience (2)Service Quality (2) | Pricing Value (4)Service Quality (4)Desserts (3)Restaurant Policies (2) | This month showed declining satisfaction with service consistency and value proposition, with multiple reviews citing overpricing and inattentive service despite food quality remaining generally good. Focus on service training and pricing evaluation to address the growing gap between expectations and delivery at this price point. Actions: Retrain service staff on attentiveness and order accuracy to address multiple mentions of disappeared servers and mixed-up orders; Review pricing strategy as multiple reviews cite cost as primary complaint relative to food quality; Improve bread pudding soufflé consistency - several reviews called it disappointing despite being a signature dish; Enforce dress code consistently or adjust policy to match current practices |
| 2018-02 | 20 | 4.4 | +3 | Service Quality (4)Desserts (3)Signature Dishes (2)Dietary Accommodations (2)Atmosphere (3) | Service Timing (2)Restaurant Operations (1)Restaurant Policies (1)Service Quality (2) | This was a strong month with exceptional service and food quality being dominant themes, but dinner service timing issues and reservation accessibility problems are creating friction points. The restaurant is clearly delivering memorable experiences for most guests, but operational consistency needs attention to maintain the high standards expected. Actions: Fix phone reservation system - customers waiting 30+ minutes and getting busy signals; Address dinner kitchen timing - entrees taking 30+ minutes after appetizers; Train host staff on consistent welcoming service for all guests regardless of appearance/family status; Consider compensation policy for significant delays (dessert delays with no comp mentioned negatively) |
| 2018-01 | 20 | 4.6 | +3 | Service Quality (4)Beverage Specials (3)Desserts (2)Signature Dishes (2)Atmosphere (4)Restaurant Policies (2) | Pricing Value (2)Food Quality (2)Desserts (1) | This month showed strong positive momentum with exceptional service being the dominant theme across most reviews, along with the popular 25-cent martini deal driving lunch traffic. However, several concerning incidents around food temperature consistency and one poor bananas foster execution need immediate kitchen attention to maintain the restaurant's reputation for excellence. Actions: Retrain kitchen staff on proper soup serving temperature to ensure all soups are served hot; Review bananas foster preparation standards and retrain staff on proper caramelization technique; Evaluate turtle soup seasoning levels and adjust salt content; Address staffing coordination to prevent simultaneous breaks that leave guests unattended |
| 2017-12 | 20 | 4.6 | +3 | Service Quality (4)Dining Experience (3)Signature Dishes (3)Desserts (3)Atmosphere (4)Beverage Service (3) | Service Timing (4)Beverage Service (2) | This was a strong month with consistently exceptional service and food quality praised across most reviews, but multiple guests experienced significant timing issues, particularly during lunch service with delays of 30+ minutes to over an hour. The restaurant should focus on improving service pacing while maintaining the high-quality experience that guests clearly love. Actions: Review kitchen timing procedures for lunch service to prevent 1+ hour delays for first courses; Train servers to proactively communicate timing expectations, especially for guests with time constraints; Implement better coordination between bar and kitchen to ensure drinks arrive promptly; Establish protocols for service recovery when significant delays occur |
| 2017-11 | 20 | 4.5 | -2 | Desserts (5)Service Quality (4)Beverage Service (3)Atmosphere (3)Signature Dishes (3) | Service Quality (5)Pricing Value (3)Food Quality (2) | A serious discrimination allegation overshadows an otherwise positive month with strong praise for signature dishes and service. The discrimination claim requires immediate investigation and policy review, while general food quality and pricing concerns need operational attention. Actions: Immediately investigate and address the serious discrimination allegation with HR and legal counsel; Review seating policies and train all host staff on non-discriminatory practices; Conduct quality control audit on food consistency across all dishes; Review pricing strategy relative to food quality feedback |
| 2017-10 | 20 | 4.3 | +3 | Service Quality (5)Desserts (4)Atmosphere (4)Beverage Specials (3)Signature Dishes (3) | Restaurant Policies (3)Food Quality (3)Billing Policies (2)Pricing Value (2)Portion Size (2) | This month showed strong momentum with exceptional service being the standout strength, particularly the coordinated team approach and attention to detail that made guests feel like celebrities. However, inconsistent dress code enforcement and food temperature issues need immediate attention to maintain the restaurant's premium reputation. Actions: Ensure all staff understand and consistently communicate dress code policy; Train kitchen staff on proper food holding temperatures and refire procedures; Audit three-course menu pricing and train servers on what desserts have upcharges; Follow up on customer billing inquiries within 24 hours |
| 2017-09 | 20 | 4.5 | +2 | Service Quality (5)Desserts (4)Atmosphere (4)Dining Experience (3) | Staff Behavior (4)Atmosphere (3)Service Timing (2)Signature Dishes (2) | The month showed strong momentum with exceptional service and dessert quality being standout strengths, but one waiter named McKenna is creating significant negative experiences for multiple guests with rude, impatient service. The upstairs dining area's noise levels are also detracting from the fine dining experience that guests expect at this price point. Actions: Address McKenna's service attitude immediately through coaching or disciplinary action; Implement noise control measures for upstairs dining area, especially during celebrations; Review and potentially redesign the duck foie gras ravioli dish; Monitor gumbo preparation to prevent burnt/scorched taste |
| 2017-08 | 20 | 4.3 | +2 | Dining Experience (4)Service Quality (4)Desserts (3)Signature Dishes (3)Beverage Specials (2) | Service Quality (3)Menu Variety (2)Pricing Value (2) | The restaurant continues to excel with jazz brunch service and signature dishes like bread pudding soufflé, but concerning reports of discriminatory service in private dining rooms and inconsistent quality on promotional menus need immediate attention. Focus on service training to ensure all guests receive the exceptional Commander's Palace experience regardless of age or dining location within the restaurant. Actions: Investigate service training for private dining rooms, especially ensuring Leslie and other servers provide consistent attention to all tables regardless of guest age or appearance; Review coolinary menu items, particularly fried shrimp preparation and overall dish quality to ensure they meet restaurant standards; Audit service protocols to eliminate any unconscious bias in treatment of younger guests versus older patrons |
| 2017-07 | 20 | 4.3 | +2 | Service Quality (5)Atmosphere (4)Desserts (4)Signature Dishes (3)Dining Experience (3)Beverage Specials (3) | Service Quality (3)Pricing Value (3)Food Quality (2)Menu Variety (2)Dietary Accommodations (1) | This month showed notably positive momentum with exceptional service being the dominant strength praised across most reviews, though some inconsistent service experiences need attention. The bread pudding soufflé and jazz brunch continue to be major draws, but pricing concerns and a few food preparation issues should be addressed to maintain the restaurant's reputation. Actions: Address service inconsistencies through additional server training; Review pricing strategy for children's menu items; Ensure pecan-encrusted fish cooking standards are consistently met; Develop better accommodation protocols for guests with alcohol allergies |
| 2017-06 | 20 | 4.5 | +3 | Service Quality (5)Dining Experience (4)Beverage Specials (4)Desserts (4)Signature Dishes (3)Atmosphere (4)Food Quality (4) | Dietary Accommodations (5)Pricing Value (2)Restaurant Policies (2)Service Quality (2) | This month showed strong performance with exceptional praise for service, jazz brunch, and signature dishes, but was severely impacted by a dangerous gluten allergy incident where staff served contaminated food and failed to properly compensate the customer. The gluten handling failure represents a critical food safety issue that requires immediate staff retraining and policy changes. Actions: Immediately retrain all service staff on proper allergy protocol including verification of ingredients before serving and offering meal replacement when errors occur; Create standard compensation policy for serious service failures, especially health-related incidents; Review and consistently enforce dress code policy to maintain dining room atmosphere |
| 2017-05 | 20 | 3.9 | -3 | Service Quality (3)Atmosphere (2)Dietary Accommodations (1)Beverage Pricing (2) | Service Quality (4)Service Timing (3)Desserts (2)Seating Experience (2)Food Quality (1)Billing Policies (1) | This month showed significant service inconsistency with multiple reports of slow, inattentive service despite some excellent experiences, creating a polarized customer experience. The restaurant needs immediate service training and operational tightening to maintain its reputation, as customers are increasingly frustrated with long waits and inconsistent staff performance. Actions: Conduct immediate service training focusing on consistency and attentiveness across all staff; Review table spacing and seating arrangements to reduce crowding complaints; Implement service timing standards and kitchen coordination to address slow service; Audit bread pudding soufflé preparation for consistency issues; Review billing processes to eliminate overcharging errors |
| 2017-04 | 20 | 4.0 | -2 | Service Quality (3)Atmosphere (3)Food Quality (2)Signature Dishes (2) | Service Quality (4)Pricing Value (3)Restaurant Policies (3)Food Quality (2) | Multiple reviews this month indicate serious service discrimination issues, with Asian guests and certain demographics receiving notably poor treatment compared to others. While some guests continue to praise the service and food quality, the discriminatory service patterns and harsh dress code enforcement are creating negative experiences that overshadow the restaurant's reputation. Actions: Immediately train all front-of-house staff on providing equal service to all guests regardless of appearance or perceived background; Review and revise dress code enforcement approach to be more welcoming while maintaining standards; Conduct kitchen quality control audit to ensure consistent food preparation; Implement mystery shopper program to identify service disparities |
| 2017-03 | 20 | 4.5 | +2 | Service Quality (4)Desserts (3)Signature Dishes (3)Beverage Specials (2)Atmosphere (3) | Atmosphere (2)Food Quality (2)Staff Behavior (2) | This month showed strong positive momentum with exceptional service being the dominant theme across most reviews, though some concerning issues with food temperature and server inconsistency emerged. The restaurant continues to deliver on signature dishes like the bread pudding soufflé and BBQ shrimp, but needs to address basic execution issues with food temperature to maintain its reputation. Actions: Retrain kitchen staff on proper food temperature holding and service timing; Address server inconsistency through additional training and monitoring; Consider softening formal atmosphere while maintaining elegance to appeal to modern diners |
| 2017-02 | 20 | 4.3 | +2 | Dining Experience (4)Service Quality (4)Beverage Specials (3)Signature Dishes (3)Atmosphere (3)Desserts (2) | Service Timing (3)Food Quality (2)Atmosphere (2)Dietary Accommodations (2)Restaurant Operations (1) | This month shows strong momentum with exceptional jazz brunch experiences and service excellence being dominant themes, but evening dinner service is suffering from rushed pacing and food temperature issues. Focus immediately on evening service training and kitchen temperature protocols to match the high standards clearly being met during brunch service. Actions: Train evening service staff to pace courses appropriately and avoid rushing guests; Implement temperature checks before food leaves kitchen to ensure all dishes are served hot; Establish noise management protocols for disruptive tables; Develop proper vegan menu options and train staff on dietary accommodations; Fix phone system issues to ensure reservations can be modified easily |
| 2017-01 | 20 | 4.1 | -2 | Service Quality (4)Desserts (3)Signature Dishes (3)Beverage Specials (2)Atmosphere (2) | Service Quality (4)Restaurant Reputation (3)Restaurant Policies (3)Food Quality (3)Atmosphere (2)Beverage Quality (2) | This month shows concerning service inconsistency with multiple reports of impersonal, unprofessional waitstaff alongside praise for exceptional service from other guests. The restaurant's reputation as a tourist destination is creating mixed experiences, with some feeling it has lost its soul while others still find it exceptional. Focus immediately on standardizing service training and addressing the stark differences in customer experience quality. Actions: Implement consistent server training program focused on personal engagement and communication standards; Review and standardize dress code enforcement policies with clear guidelines for staff; Audit cocktail program quality, especially martinis and wine selection; Address noise levels in dining areas, particularly tent dining space; Re-evaluate tourist vs. local customer balance and service approach |
| 2016-12 | 20 | 4.5 | +2 | Desserts (5)Service Quality (4)Atmosphere (3)Signature Dishes (3)Beverage Specials (2) | Safety Protocols (5)Food Quality (3)Service Timing (2) | Despite strong praise for signature dishes and service, a food poisoning incident and multiple complaints about oversalted food require immediate kitchen attention. The bread pudding soufflé continues to be a major draw, but food safety and seasoning consistency need urgent focus to protect the restaurant's reputation. Actions: Immediately investigate kitchen food safety protocols and staff hygiene practices; Review salt levels in turtle soup and other dishes with kitchen staff; Address bar service delays - cocktails taking 30+ minutes is unacceptable; Ensure servers deliver menus promptly upon seating |
| 2016-11 | 20 | 4.5 | +2 | Service Quality (5)Desserts (4)Pricing Value (3)Dining Experience (4)Food Quality (4) | Service Timing (2)Service Quality (2)Pricing Value (2) | This was a strong month with overwhelmingly positive feedback on service quality and food, particularly the signature bread pudding soufflé and lunch offerings. However, a few guests noted service pacing issues and overly formal service style that felt impersonal, suggesting some fine-tuning needed in service execution. Actions: Address service pacing inconsistencies - some guests experienced very slow service while most praised efficiency; Consider coaching servers on balancing professionalism with warmth to avoid seeming too rigid or impersonal; Continue promoting lunch specials and 25-cent martinis as they're driving strong value perception |
| 2016-10 | 20 | 4.4 | +3 | Service Quality (5)Desserts (4)Signature Dishes (3)Atmosphere (4)Beverage Specials (2) | Restaurant Policies (2)Service Timing (3)Cleanliness (5)Seating Experience (2)Food Quality (2) | This month saw overwhelmingly positive feedback with exceptional praise for service quality and signature dishes, but a critical food safety incident involving a server giving a used fork to another guest requires immediate attention. The service inconsistencies on weekend evenings and tour group management also need addressing to maintain the restaurant's sterling reputation. Actions: Immediately retrain all servers on proper utensil handling and food safety protocols; Add cushions to terrace metal chairs; Review kitchen timing procedures for Friday evening service to reduce 30-minute waits between courses; Establish clear policies for managing tour groups to avoid prioritizing them over individual diners |
| 2016-09 | 20 | 4.5 | +2 | Signature Dishes (3)Atmosphere (4)Service Quality (3)Desserts (2)Food Quality (2)Restaurant Policies (2) | Service Quality (3)Seating Experience (2)Service Timing (2)Food Quality (1)Pricing Value (2) | This month showed strong momentum with multiple reviewers praising the elevated food quality, historic atmosphere, and signature dishes like turtle soup, though service inconsistencies emerged as the primary concern. Address service training gaps around pacing and table clearing procedures while maintaining the excellent culinary standards that are driving positive experiences. Actions: Retrain servers on proper table clearing protocols - ask before removing plates with remaining food; Review service pacing standards to eliminate long gaps between courses and rushed interactions; Standardize seating policies for large parties and ensure prime tables are utilized efficiently; Train dessert service staff to offer whiskey sauce on the side rather than automatically pouring |
| 2016-08 | 20 | 4.6 | +3 | Service Quality (5)Desserts (4)Special Occasions (3)Signature Dishes (3)Atmosphere (4)Beverage Service (2) | Signature Dishes (2)Beverage Pricing (1)Dining Experience (2) | This month showed strong positive momentum with exceptional service consistently praised across nearly all reviews and bread pudding soufflé cementing its status as a signature dessert. Minor concerns about duck preparation consistency and wine pricing were overshadowed by overwhelmingly positive experiences, particularly for special occasions where the restaurant excelled at creating memorable moments. Actions: Review duck preparation consistency to address toughness complaints; Consider wine pricing strategy relative to market positioning; Continue leveraging turtle soup as signature despite polarizing nature; Maintain service excellence as primary differentiator |
| 2016-07 | 20 | 4.1 | +2 | Desserts (4)Special Occasions (3)Signature Dishes (2)Dining Experience (3)Staff Behavior (2) | Service Timing (3)Restaurant Policies (3)Menu Variety (2)Atmosphere (1)Meat Dishes (1) | This month showed positive momentum with strong praise for signature dishes like bread pudding souffle and excellent brunch experiences, but dress code enforcement inconsistencies and uneven service quality are creating friction for some guests. Focus on standardizing host training and ensuring consistent service attention across all party sizes to maintain the restaurant's premium reputation. Actions: Standardize dress code enforcement training for all hosts and ensure phone staff communicate accurate dress code requirements; Address service inconsistencies, especially attention to smaller parties when large groups are present; Review steak preparation quality and cooking procedures; Consider menu variety feedback for future menu development |
| 2016-06 | 20 | 4.0 | +2 | Service Quality (4)Desserts (4)Signature Dishes (3)Meat Dishes (3)Beverage Specials (2)Atmosphere (2)Staff Behavior (2) | Service Quality (3)Food Quality (3)Pricing Value (2)Signature Dishes (2)Meat Dishes (2)Staff Behavior (2) | This month shows positive momentum with consistent praise for signature dishes like bread pudding soufflé and turtle soup, plus strong recognition for service excellence from many guests. However, service inconsistency with some servers being inattentive or rude is creating mixed experiences that need immediate attention through focused staff training. Actions: Conduct service training focusing on attentiveness and consistency across all servers; Review kitchen quality control for pork tenderloin and quail dishes to ensure proper moisture and flavor; Evaluate pricing strategy relative to portion sizes and food quality; Consider streamlining the greeting process to feel more natural and less overwhelming |
| 2016-05 | 20 | 4.5 | +3 | Dining Experience (4)Signature Dishes (3)Seating Experience (3)Service Quality (4) | Restaurant Policies (2)Food Quality (2)Beverage Service (1)Menu Variety (1) | This month showed strong momentum with exceptional praise for jazz brunch service and signature dishes like shrimp preparations and turtle soup. However, the general manager's harsh enforcement of dress code created negative experiences that need addressing through better hospitality training. Actions: Train general manager on courteous enforcement of dress code policy; Review salt levels in turtle soup and gumbo preparation; Ensure wine service temperature protocols are followed consistently |
| 2016-04 | 20 | 4.6 | +3 | Service Quality (4)Signature Dishes (3)Atmosphere (4)Beverage Specials (3)Desserts (2) | Seating Experience (1)Service Quality (1)Food Quality (2) | This was a notably strong month with exceptional service and atmosphere being consistent standout strengths, though some execution issues around wine pairings and temperature control created minor service gaps. The restaurant should focus on tightening service execution while maintaining the outstanding hospitality that guests consistently praise. Actions: Address temperature control issues and train staff to respond appropriately to guest comfort complaints; Review wine pairing service execution to prevent missed courses; Reinforce dress code enforcement consistently across all dining rooms |
| 2016-03 | 20 | 4.4 | +2 | Service Quality (4)Desserts (4)Atmosphere (3)Signature Dishes (3)Beverage Specials (2) | Food Quality (3)Pricing Value (2)Atmosphere (2)Staff Behavior (1) | Strong month driven by consistently exceptional service and signature dishes like the bread pudding soufflé performing well. However, some concerning food quality issues emerged including a poor filet cut and general inconsistency, plus value perception problems compared to other local restaurants. Actions: Investigate filet supplier quality and train kitchen on proper beef cuts; Review pricing strategy against local competition mentioned by guests; Consider refreshing dated interior elements while maintaining classic charm; Ensure all servers maintain professional demeanor when seating guests |
| 2016-02 | 20 | 4.5 | +3 | Service Quality (5)Desserts (4)Dining Experience (5)Signature Dishes (3)Beverage Service (3) | Food Quality (3)Signature Dishes (2)Pricing Value (2) | This was a strong month with your legendary service and atmosphere continuing to create memorable experiences, but some concerning patterns around food quality are emerging. While service remains your biggest strength, focus on food consistency - particularly gumbo preparation and seasoning levels - to ensure the culinary experience matches your exceptional hospitality standards. Actions: Review gumbo recipe and preparation consistency - multiple reviews mention it doesn't meet expectations; Evaluate food seasoning levels across all dishes, especially entrees; Train kitchen staff on proper grits preparation and holding times; Review portion plating policies for shared dishes |
| 2016-01 | 20 | 4.3 | +1 | Signature Dishes (4)Desserts (4)Service Quality (3)Dining Experience (3)Beverage Specials (3)Atmosphere (3) | Food Quality (4)Service Timing (3)Pricing Value (2)Atmosphere (1) | This month shows mixed signals with signature dishes like turtle soup and bread pudding soufflé receiving high praise, but concerning patterns emerge around food temperature and saltiness issues. The kitchen needs immediate attention on food quality control as multiple reviewers noted lukewarm and over-salted dishes, while service inconsistencies suggest staff retraining opportunities. Actions: Retrain kitchen staff on salt levels - multiple reviews mention over-salted food; Implement food temperature checks before service to ensure dishes are served hot; Review service training to address disappearing servers and delayed menu service; Consider refreshing dining room decor in response to dated appearance feedback |
| 2015-12 | 20 | 4.6 | +3 | Desserts (5)Service Quality (5)Signature Dishes (4)Beverage Specials (3)Atmosphere (3)Food Quality (3) | Restaurant Policies (2)Restaurant Operations (2)Desserts (2)Pricing Value (1) | This month shows strong positive momentum with guests consistently praising the bread pudding soufflé as exceptional and service quality remaining at the high standard expected. The main issues to address are inconsistent dress code enforcement which is creating guest frustration, and some operational details like phone service and valet quality that could be tightened up to match the dining room excellence. Actions: Train hostess staff on consistent dress code enforcement to avoid guest confusion and perception of unfairness; Improve phone system and reduce hold times for reservations; Review strawberry shortcake recipe - multiple mentions of tough/dry texture; Provide valet staff refresher training on door service and safe parking procedures |
| 2015-11 | 20 | 4.2 | +2 | Service Quality (5)Desserts (4)Signature Dishes (4)Beverage Specials (3)Atmosphere (4) | Food Quality (4)Restaurant Policies (2)Desserts (2) | This month showed strong momentum with exceptional service consistently praised and signature dishes like turtle soup performing well. However, weekend brunch is creating quality issues with multiple complaints about bland, overpriced dishes that need immediate kitchen review to protect the restaurant's reputation. Actions: Review weekend brunch kitchen procedures and timing to address bland frittata and dry fish complaints; Standardize dress code enforcement policy and train staff on consistent application; Clarify last seating policy - closing at 10:30 but refusing 9:30 arrival creates confusion; Address dessert quality control, particularly bread pudding souffle texture consistency |
| 2015-10 | 20 | 4.1 | -3 | Signature Dishes (5)Atmosphere (4)Desserts (3) | Food Quality (4)Service Quality (4)Safety Protocols (5)Seating Experience (2)Portion Size (2) | This month showed concerning operational issues with multiple reports of cold food service and a serious food poisoning incident that overshadows positive feedback about signature dishes. Immediate focus needed on kitchen temperature management and comprehensive food safety review. Actions: Immediately investigate kitchen temperature controls and holding procedures for all hot dishes; Conduct emergency food safety audit of all preparation and storage areas; Retrain service staff on coordination and attention to detail; Review table spacing in main dining room for large parties; Standardize dessert portion sizes across all stations |
| 2015-09 | 20 | 4.5 | -3 | Seating Experience (3)Desserts (4)Service Quality (4)Signature Dishes (3) | Food Quality (5)Service Timing (2)Atmosphere (2) | This month shows concerning food safety issues with raw quail being served, which is a critical problem despite otherwise positive feedback on signature dishes and service quality. The kitchen needs immediate attention to prevent food poisoning incidents and ensure consistent cooking temperatures. Actions: Immediately audit and retrain kitchen staff on food safety protocols, especially for quail preparation; Implement temperature checks for all proteins before plating; Review salt levels in gumbo and blue crab dishes with kitchen team; Evaluate service timing during peak periods to reduce wait times |
| 2015-08 | 20 | 4.3 | +3 | Service Quality (5)Signature Dishes (3)Desserts (3)Beverage Specials (3)Venue Features (2)Atmosphere (4)Pricing Value (3) | Restaurant Operations (4)Service Timing (3)Portion Size (4)Atmosphere (2)Beverage Service (1) | This month showed strong momentum with exceptional service and food quality earning widespread praise, but several operational issues need attention. Most critically, failure to manage disruptive guests severely impacted multiple tables' experiences, and inconsistent portion sizes left high-paying customers disappointed despite a $600 bill. Actions: Train management to promptly address disruptive guests to protect other diners' experience; Review pacing protocols to ensure courses aren't rushed, especially for special dining experiences; Standardize portion sizes for menu items, particularly when guests request appetizers as entrees; Ensure consistent glassware for 25-cent martini promotion regardless of drink selection |
| 2015-07 | 20 | 4.5 | +3 | Service Quality (5)Food Quality (4)Beverage Service (3)Special Occasions (2)Atmosphere (4) | Seating Experience (2)Restaurant Policies (2)Service Quality (2)Food Quality (2) | This was a notably strong month with exceptional service and food quality driving overwhelmingly positive experiences, though a few isolated issues around temperature control and dress code enforcement created some guest dissatisfaction. Focus on maintaining the stellar service standards while addressing the minor operational inconsistencies that prevented a perfect month. Actions: Review temperature control settings in upstairs dining areas to prevent guest discomfort; Train hosts on tactful dress code communication especially for pregnant guests in extreme weather; Ensure all staff acknowledge service issues like AC temperature requests; Quality check fish preparations for consistency and flavor balance |
| 2015-06 | 20 | 4.0 | -2 | Service Quality (3)Dining Experience (4)Beverage Specials (3)Desserts (2)Signature Dishes (2) | Food Quality (4)Restaurant Policies (3)Service Timing (2)Signature Dishes (2)Pricing Value (2) | This month showed concerning food quality issues including cold entrees, broken sauces, and off-tasting seafood, while dress code enforcement created unnecessary customer friction. Despite strong service praise and successful special occasion experiences, kitchen execution problems and inconsistent policies are damaging the restaurant's reputation and need immediate attention. Actions: Immediately retrain kitchen staff on food quality control - address cold dishes, broken sauces, and fishy-smelling seafood; Provide consistent dress code training to all hosts, especially Brook who was mentioned specifically for being overly strict; Review Chef's Playground timing - customers waiting 20+ minutes between courses is unacceptable; Standardize gumbo recipe as multiple reviews mention it tasting wrong or like beef stroganoff |
| 2015-05 | 20 | 4.4 | +1 | Service Quality (5)Signature Dishes (4)Desserts (4)Atmosphere (4) | Food Quality (3)Staff Behavior (3)Safety Protocols (5)Pricing Value (2) | Despite overwhelmingly positive reviews praising service and signature dishes, there was a critical food safety incident with undercooked duck that requires immediate attention. Address the recurring complaints about oversalty turtle soup and inconsistent service from specific staff members to maintain the restaurant's reputation. Actions: Immediately implement additional food safety protocols for poultry preparation to prevent undercooked duck; Review salt levels in turtle soup - multiple mentions of excessive saltiness; Additional training for servers Mary and main waiter mentioned in negative reviews on customer service consistency |
| 2015-04 | 20 | 4.1 | +2 | Service Quality (4)Signature Dishes (3)Desserts (4)Atmosphere (4) | Service Quality (2)Pricing Value (2)Restaurant Policies (2)Staff Behavior (2) | This month showed strong performance with multiple raves about signature dishes and service excellence, but concerning patterns emerged around inconsistent treatment of guests based on party size, age, or appearance. Address service equity training and dress code consistency to maintain the stellar reputation that most guests experienced. Actions: Train all hosts on consistent dress code enforcement to avoid discriminatory appearance; Coach waitstaff on providing equal attention to single diners and smaller parties; Review tasting menu portion sizes and wine pairings based on feedback; Address visible staff conflicts - ensure interpersonal issues don't affect guest experience |
| 2015-03 | 20 | 4.3 | +3 | Service Quality (5)Desserts (4)Signature Dishes (4)Beverage Specials (3)Dining Experience (3)Atmosphere (4)Beverage Service (3) | Service Timing (2)Portion Size (2)Restaurant Operations (2)Signature Dishes (1) | This month shows strong positive momentum with consistently praised service quality, signature dishes, and overall dining experience. Minor issues with seating delays and occasional food preparation inconsistencies should be addressed to maintain the restaurant's premium reputation. Actions: Address seating delays by improving table turnover management and offering complimentary drinks more consistently when delays occur; Review portion sizes on mixed grill and bone marrow preparation to ensure consistent quality; Train phone staff on customer service protocols for reservation issues |
| 2015-02 | 20 | 4.4 | +2 | Signature Dishes (4)Service Quality (5)Food Quality (4)Dining Experience (4)Beverage Specials (3)Desserts (3)Restaurant Policies (2) | Staff Behavior (3)Signature Dishes (2)Service Quality (2) | This month showed strong performance with exceptional service and food quality being praised across most reviews, particularly turtle soup and fine dining experience. However, hostile hostess behavior is creating negative first impressions that could damage your reputation despite outstanding food and service quality. Actions: Immediately retrain or replace hostile hostess staff as this is driving away customers despite excellent food; Review duck preparation standards with kitchen staff to ensure consistent crispy skin; Train managers to be more responsive to customer service complaints |
| 2015-01 | 20 | 4.4 | +3 | Desserts (4)Signature Dishes (3)Service Quality (3)Atmosphere (4)Beverage Specials (2) | Food Quality (5)Service Quality (2) | This was a notably strong month with signature dishes like bread pudding soufflé and turtle soup receiving widespread praise, but a serious food safety incident with raw shrimp requires immediate kitchen protocol review. The weekend brunch experience with live jazz is clearly a major strength driving positive momentum. Actions: Immediately audit shrimp cooking procedures and retrain kitchen staff on proper temperatures; Review fine dining service standards with all servers to ensure consistency at this price point; Check seasoning levels on gumbo preparation |
| 2014-12 | 20 | 3.9 | -1 | Food Quality (4)Service Quality (3)Atmosphere (3)Beverage Service (2)Dining Experience (2) | Safety Protocols (5)Restaurant Operations (3)Service Timing (2)Food Quality (2)Service Quality (2) | This month had a critical food poisoning incident from fish that requires immediate food safety investigation, plus multiple reservation system failures that turned away confirmed guests. While food quality and service still received praise from many diners, these operational issues need urgent attention to protect the restaurant's reputation. Actions: Immediately investigate food safety protocols, especially for fish preparation and storage; Audit reservation system to prevent confirmed bookings from being lost; Review kitchen seasoning standards to address multiple salt complaints; Retrain service staff on consistency standards regardless of VIP presence |
| 2014-11 | 20 | 4.3 | +2 | Service Quality (4)Desserts (4)Signature Dishes (3)Dining Experience (3)Beverage Specials (3)Atmosphere (4) | Food Quality (3)Service Timing (3)Beverage Quality (2) | This month showed notably positive momentum with exceptional service and signature dishes earning consistent praise, but salt levels and service pacing need immediate attention. The bread pudding soufflé and service excellence are clear differentiators, while excessive saltiness across multiple dishes is becoming a recurring complaint that could damage the restaurant's reputation. Actions: Review salt levels across all dishes - multiple reviewers noted excessive saltiness in salads, turtle soup, and other items; Retrain lunch service staff on pacing - several reviews mention feeling rushed or servers seeming hurried; Audit cocktail preparation consistency - mixed reviews on drink quality including plastic undertones |
| 2014-10 | 20 | 4.4 | +2 | Service Quality (5)Atmosphere (4)Signature Dishes (4)Desserts (3)Dining Experience (3) | Food Quality (3)Restaurant Operations (2)Service Timing (2) | This was a strong month with exceptional service being praised universally, but multiple salt complaints are emerging as a concerning pattern that needs immediate attention. The restaurant's reputation and atmosphere continue to impress, but operational issues with inventory and food preparation consistency could damage the fine dining experience if not addressed quickly. Actions: Conduct immediate kitchen audit of salt usage across all dishes; Implement better inventory tracking system to prevent running out of signature items; Retrain service staff on proper pacing and timing protocols; Review food temperature standards with kitchen staff |
| 2014-09 | 20 | 4.5 | +2 | Signature Dishes (4)Service Quality (5)Desserts (3)Pricing Value (2)Restaurant Policies (2)Dining Experience (2)Beverage Specials (2) | Portion Size (2)Food Quality (2)Beverage Pricing (1) | This month shows strong positive momentum with exceptional service consistently praised and turtle soup cementing its reputation as a signature dish. The main concerns are operational - some food temperature issues and portion sizing for brunch service that need kitchen attention, but overall guest satisfaction remains very high. Actions: Train kitchen staff on proper food holding temperatures to prevent serving cold appetizers; Review portion sizes for brunch items as multiple guests noted excessive amounts; Audit wine pour standards to ensure half-glass orders receive appropriate portions; Kitchen quality control check on gumbo consistency and seasoning levels |
| 2014-08 | 20 | 4.0 | +1 | Service Quality (5)Atmosphere (4)Dining Experience (4)Desserts (3)Signature Dishes (2)Pricing Value (2) | Food Quality (4)Staff Behavior (1)Pricing Value (2)Seating Experience (1) | This month showed slightly positive momentum with exceptional service being universally praised and the jazz brunch experience standing out. However, a concerning pattern of over-seasoned and overly salty food emerged across multiple reviews, threatening the restaurant's reputation for culinary excellence and requiring immediate kitchen attention. Actions: Conduct immediate kitchen review of seasoning levels - multiple reviews cite over-salted and over-seasoned dishes; Retrain or reassign server Shane immediately based on specific service failures; Review hostess table assignment process to avoid seating guests at uncomfortable tables initially; Kitchen quality control check on bread pudding souffle consistency |
| 2014-07 | 20 | 4.3 | +3 | Service Quality (5)Signature Dishes (4)Desserts (4)Portion Size (2)Atmosphere (4)Beverage Specials (2) | Restaurant Policies (3)Food Quality (2)Service Quality (2)Beverage Quality (1) | This was a strong month with overwhelmingly positive feedback about exceptional service, signature dishes like turtle soup and bread pudding soufflé, and the elegant atmosphere. However, serious dress code miscommunication led to turning away a disabled customer who was given incorrect information, requiring immediate staff retraining and accommodation policy review. Actions: Retrain reservation staff on accurate dress code communication and document all disability accommodation requests; Review seasoning levels across dishes to address saltiness complaints; Implement manager training on handling accommodation requests with empathy and problem-solving |
| 2014-06 | 20 | 4.6 | +4 | Service Quality (5)Atmosphere (4)Dining Experience (4)Desserts (3)Signature Dishes (3)Special Occasions (3) | Beverage Quality (2)Atmosphere (2)Seating Experience (1)Signature Dishes (2) | This was an exceptionally strong month with outstanding service and memorable experiences driving multiple 5-star reviews and special occasion visits including a proposal. The main areas needing attention are cocktail quality consistency and the gumbo recipe, which multiple guests specifically mentioned as disappointing compared to other excellent dishes. Actions: Train bar staff on proper cocktail preparation and temperature control; Review gumbo recipe and preparation standards; Address temperature control issues in dining rooms; Consider refreshing dated decor elements |
| 2014-05 | 20 | 4.3 | +3 | Service Quality (4)Desserts (3)Signature Dishes (2)Dining Experience (3) | Signature Dishes (2)Service Timing (2)Pricing Value (2)Food Quality (2)Atmosphere (1) | This month showed strong momentum with exceptional service consistently praised and multiple special occasion celebrations creating positive experiences. However, turtle soup salt levels and inconsistent food execution need immediate kitchen attention to maintain the restaurant's reputation for culinary excellence. Actions: Review turtle soup salt levels with kitchen staff and standardize seasoning; Audit service timing during peak hours to reduce wait times for check-backs; Train jazz brunch musicians to spend more time per dining room; Review pecan-crusted fish preparation to ensure consistent crunchy texture |
| 2014-04 | 20 | 4.2 | +1 | Service Quality (4)Atmosphere (3)Desserts (3)Beverage Specials (2) | Food Quality (4)Service Quality (2) | While Commander's Palace continues to excel in service and atmosphere with many praising the exceptional staff and elegant dining experience, there are concerning patterns of food quality issues including over-salted dishes, undercooked meat, and overall bland flavors that are disappointing guests with high expectations. The kitchen needs immediate attention to maintain the restaurant's reputation while the renowned service standards remain strong. Actions: Address kitchen consistency issues, particularly with seasoning and proper cooking temperatures; Retrain service staff on attentiveness and professionalism standards; Review food quality control processes for salt levels across all dishes |
| 2014-03 | 20 | 4.3 | +1 | Service Quality (4)Beverage Specials (3)Signature Dishes (4)Desserts (3)Atmosphere (3) | Food Quality (3)Pricing Value (3)Service Timing (2)Service Quality (2)Restaurant Policies (2) | This month shows continued strength in signature service and dishes, but revealed concerning inconsistencies in food quality and server training that are impacting the premium dining experience. Focus immediately on kitchen quality control and standardizing server training to maintain the restaurant's reputation for excellence. Actions: Implement consistent server training program focusing on attentiveness and professionalism; Review food quality control procedures, especially for risotto preparation and temperature consistency; Clarify dress code communication to avoid uncomfortable guest experiences; Address ventilation/odor issues in private dining rooms; Consider value perception messaging for premium dining experiences |
| 2014-02 | 20 | 4.2 | -3 | Service Quality (4)Beverage Service (2)Desserts (3)Special Occasions (3)Seating Experience (2) | Food Quality (4)Restaurant Reputation (3)Safety Protocols (2)Service Quality (2) | This month shows concerning food quality issues including potential food safety problems with turtle soup causing illness, along with multiple complaints about inconsistent preparation and overrated reputation. While service excellence remains a strength, immediate attention to food safety protocols and quality consistency is critical to protect the restaurant's reputation. Actions: Investigate turtle soup preparation and storage protocols immediately; Retrain service staff on proper single diner hospitality standards; Review food quality consistency across all dishes, particularly fish preparations; Improve weekend brunch service timing and table setup procedures; Address bread quality and presentation standards |
| 2014-01 | 20 | 4.5 | +2 | Beverage Specials (3)Desserts (3)Signature Dishes (2)Dining Experience (4)Food Quality (5)Atmosphere (2) | Service Quality (4)Atmosphere (3)Food Quality (1) | This month showed strong momentum with exceptional food quality and signature experiences like jazz brunch driving consistent praise, but service inconsistency is becoming a dominant issue with multiple reviews citing impersonal, awkward, or overly intrusive staff. Focus immediately on service training to match your culinary excellence with hospitality that makes guests feel welcomed rather than just served. Actions: Conduct immediate service training focusing on personality and engagement - multiple reviews cite impersonal or awkward servers; Review service standards to reduce excessive hovering while maintaining attentiveness; Clarify and communicate family dining policies to reservation staff |
| 2013-12 | 20 | 4.3 | +2 | Service Quality (4)Desserts (3)Beverage Specials (3)Signature Dishes (3)Atmosphere (3)Dining Experience (3) | Food Quality (3)Pricing Value (3)Service Quality (2)Dietary Accommodations (1)Service Timing (1) | This month shows strong performance with excellent service being the standout strength, though several guests felt the restaurant is overpriced for the food quality delivered. The main concern is a growing perception that you're charging for reputation rather than food value, particularly at lunch, which could hurt long-term customer satisfaction despite the overall positive experiences. Actions: Train staff on cocktail modification requests - remake drinks instead of adding ice when guests request adjustments; Review lunch menu pricing relative to portion sizes and perceived value; Expand vegetarian and pescatarian menu options; Train staff to be more flexible with course timing when guests are willing to share; Review soup portion sizes for lunch menu items |
| 2013-11 | 20 | 4.4 | +2 | Signature Dishes (3)Service Quality (4)Beverage Specials (3)Desserts (2)Atmosphere (3)Dining Experience (3) | Food Quality (2)Desserts (2)Service Timing (2) | Strong positive momentum driven by exceptional service and signature dishes like shrimp & grits, though some execution issues emerged with food temperature and oversalting. Focus on kitchen quality control while maintaining the excellent service that distinguishes the restaurant. Actions: Review food temperature protocols between kitchen and upstairs dining room; Train kitchen staff on salt levels in turtle soup and duck po boy; Implement dessert quality checks, especially for pecan pie freshness; Retrain servers on proper wine service timing and menu knowledge |
| 2013-10 | 20 | 4.4 | +2 | Service Quality (5)Desserts (4)Signature Dishes (3)Atmosphere (4)Dining Experience (3)Pricing Value (3) | Food Quality (3)Service Timing (2)Signature Dishes (2)Beverage Specials (1) | This month showed strong positive momentum with exceptional service and signature dishes like bread pudding souffle receiving widespread praise, though some food inconsistency issues emerged. Focus on tightening kitchen operations and addressing the gumbo quality concerns while maintaining your renowned service standards. Actions: Review gumbo recipe and consistency - multiple complaints about watery texture and lack of flavor; Train bartenders on premium Sazerac presentation including torched orange peel garnish; Kitchen management needs to monitor entree timing to prevent 20+ minute delays; Consider allowing mixed ordering between tasting menu and regular menu for parties |
| 2013-09 | 17 | 4.4 | +1 | Service Quality (4)Desserts (4)Dining Experience (3)Atmosphere (3)Signature Dishes (2) | Service Quality (3)Restaurant Policies (2)Service Timing (2)Pricing Value (2) | Commander's Palace had a positive month with exceptional service being the dominant theme, though some inconsistency crept in with a few guests noting poor service quality and rushed pacing. The bread pudding soufflé and jazz brunch continue to be major draws, but management should address service consistency training and clarify dress code enforcement to maintain standards. Actions: Retrain service staff to ensure consistent plate clearing and pacing across all tables; Enforce dress code policy uniformly or clearly communicate relaxed standards; Review pacing protocols for multi-course meals to allow proper digestion time between courses |
| 2013-08 | 20 | 4.6 | +3 | Service Quality (5)Desserts (4)Signature Dishes (4)Atmosphere (4)Beverage Specials (3) | Food Quality (2)Menu Variety (1) | This month showed strong positive momentum with guests consistently praising exceptional service and signature dishes like the bread pudding soufflé and shrimp & grits. However, temperature control issues with entrees and excessive saltiness in soups need immediate kitchen attention to maintain the restaurant's stellar reputation. Actions: Implement temperature checks before plates leave kitchen - multiple mentions of cold/room temperature entrees; Review salt levels in soups and adjust seasoning protocols; Train kitchen staff on sugar balance for lacquered/sweet preparations; Consider refreshing weekend brunch menu offerings |
| 2013-07 | 20 | 4.5 | -2 | Dining Experience (4)Signature Dishes (4)Desserts (5)Service Quality (4)Atmosphere (3) | Food Quality (4)Restaurant Operations (2) | This month showed concerning food safety issues with multiple reports of undercooked proteins (gulf fish, pork, quail), which overshadows the continued praise for signature items like bread pudding soufflé and turtle soup. Immediate kitchen retraining on protein cooking standards is critical to protect the restaurant's reputation. Actions: Retrain kitchen staff on proper protein cooking temperatures and food safety protocols; Audit all protein cooking procedures and implement temperature checks; Update website menu to reflect current offerings; Replace coffee service glassware with proper presentation pieces |
| 2013-06 | 20 | 4.7 | +2 | Service Quality (5)Desserts (5)Signature Dishes (4)Atmosphere (4)Pricing Value (3) | Food Quality (2)Safety Protocols (1) | This was a notably positive month with consistent praise for service excellence and the signature bread pudding soufflé, plus strong performance of classic dishes like turtle soup and gulf fish. Minor execution issues around garnish portions and salad preparation suggest need for kitchen consistency training, but overall momentum remains strong with multiple 'best meal ever' reviews. Actions: Train kitchen staff on cilantro portioning - multiple mentions of excessive garnish on gulf fish; Review salad dressing protocols to ensure consistent application; Contact city about sidewalk repair near restaurant entrance for guest safety |
| 2013-05 | 20 | 4.4 | +3 | Service Quality (5)Food Quality (5)Desserts (4)Beverage Service (3)Atmosphere (4)Signature Dishes (3) | Service Quality (2)Service Timing (1)Food Quality (1)Signature Dishes (1)Atmosphere (1) | This was a notably strong month with consistent praise for exceptional service, food quality, and the signature bread pudding soufflé, though some concerns emerged about front desk attitude and occasional service/kitchen inconsistencies. Focus on maintaining the high standards that are clearly working while addressing the few operational gaps that could detract from the overall stellar experience. Actions: Address front desk hostess training for professionalism and warmth; Review Sunday brunch service pacing to reduce wait times; Ensure kitchen consistency on lamb temperature preparation |
| 2013-04 | 20 | 4.5 | +2 | Signature Dishes (4)Desserts (4)Service Quality (3)Atmosphere (3)Special Occasions (3)Beverage Specials (3) | Food Quality (2)Service Quality (2)Atmosphere (2)Restaurant Policies (2) | This was a notably positive month with Commander's Palace delivering exceptional experiences across most visits, particularly praised for signature dishes and professional service. Address the salt levels in turtle soup and service consistency issues to maintain your stellar reputation. Actions: Kitchen staff should taste-test turtle soup for salt levels before service; Review service training for consistency across all staff members; Consider acoustic solutions for dining room noise reduction; Train front-of-house staff on graceful dress code communication |
| 2013-03 | 20 | 3.9 | -2 | Service Quality (3)Desserts (3)Dining Experience (2)Signature Dishes (2)Beverage Service (2) | Service Quality (4)Signature Dishes (3)Food Quality (3)Pricing Value (2)Beverage Quality (2) | This month showed concerning service deterioration despite some strong food highlights. Multiple reviews cited inattentive service including servers not noticing untouched entrees, long waits for basic items, and undercooked steaks requiring multiple returns. While the jazz brunch, turtle soup, and bread pudding continue to receive praise, inconsistent food quality and service training gaps need immediate attention. Actions: Train service staff to better monitor diners and respond to untouched plates or obvious dissatisfaction; Review gumbo recipe and preparation consistency across kitchen staff; Audit billing processes for large parties to prevent payment disputes; Improve quality of ingredients used in 25-cent martinis or discontinue promotion |
| 2013-02 | 20 | 4.7 | +2 | Service Quality (5)Food Quality (4)Atmosphere (4)Pricing Value (3)Desserts (3)Seating Experience (3)Beverage Specials (3) | Food Quality (2)Desserts (2)Pricing Value (1) | This was a notably strong month with overwhelming praise for your service team and consistent food quality. The main concern is food temperature issues with some dishes arriving lukewarm, which detracts from the otherwise exceptional experience guests expect at your price point. Actions: Ensure food is served at proper temperature - implement final temperature checks before dishes leave kitchen; Review dessert quality control, especially bread pudding souffle consistency; Train kitchen staff on timing to prevent lukewarm dishes reaching tables |
| 2013-01 | 20 | 4.7 | +3 | Service Quality (5)Desserts (4)Beverage Specials (3)Signature Dishes (3) | Restaurant Reputation (2)Pricing Value (2) | This was a notably strong month with overwhelming praise for service quality and signature dishes like the bread pudding soufflé driving exceptional experiences. While a few reviews mentioned high prices or tourist perceptions, the consistent 5-star service and iconic dishes are clearly setting Commander's Palace apart in a competitive dining market. Actions: Continue maintaining exceptional service standards as this is the restaurant's strongest differentiator; Consider promoting the 25-cent lunch martini special more heavily as it's driving positive value perception; Address the tourist trap perception by highlighting what locals love about the restaurant |
| 2012-12 | 13 | 3.5 | -3 | Service Quality (4)Atmosphere (3)Desserts (3)Beverage Service (2) | Food Quality (4)Service Quality (2)Atmosphere (2) | Multiple long-time customers and first-time visitors reported significant food quality decline, with several noting the restaurant is resting on its reputation while food doesn't match price or expectations. The service experience remains strong but food quality issues are undermining the restaurant's premium positioning and need immediate attention. Actions: Conduct immediate kitchen audit and retrain culinary team on signature dishes; Implement mandatory special occasion recognition protocol with server training; Review and standardize food execution procedures to reduce wrong orders and timing issues |
| 2012-11 | 20 | 4.0 | +2 | Desserts (4)Service Quality (4)Dining Experience (3)Beverage Specials (3)Signature Dishes (3)Atmosphere (3) | Food Quality (3)Venue Features (2)Cleanliness (1) | This month shows positive momentum with consistent praise for signature items like bread pudding souffle and exceptional service, plus strong jazz brunch experiences. However, food quality control issues including rancid nuts, temperature problems, and undercooked items need immediate attention to maintain the restaurant's reputation. Actions: Inspect and replace nuts in pecan pie immediately - check all nut storage for freshness; Train kitchen staff on proper food temperature standards - soups and hot beverages should be served hot; Implement pest control measures for courtyard dining area; Strengthen dishware inspection process to catch lipstick stains and other cleanliness issues; Review scallop cooking procedures with kitchen staff |
| 2012-10 | 19 | 4.6 | +2 | Service Quality (4)Signature Dishes (3)Desserts (3)Beverage Specials (2)Atmosphere (3) | Service Quality (3)Special Occasions (2)Signature Dishes (2)Food Quality (2) | This month showed strong performance with exceptional service being the dominant theme, but significant server issues emerged including order mistakes and unprofessional behavior that damaged the experience. The restaurant needs to address server training immediately while maintaining the high standards that most guests continue to praise. Actions: Address server training issues - focus on order accuracy and professional mistake handling; Review reservation system for Garden Room to prevent seating delays and miscommunication; Check shrimp sourcing and quality control after reports of odd moldy taste; Monitor soup salt levels across turtle soup and other soup preparations |
| 2012-09 | 11 | 4.7 | +2 | Service Quality (5)Signature Dishes (4)Desserts (4)Beverage Specials (3)Pricing Value (3)Atmosphere (3) | Food Quality (2)Atmosphere (1) | This month showed notably positive momentum with exceptional service being universally praised and turtle soup emerging as a standout signature dish. The 25-cent martini promotion and strong value perception are driving positive sentiment, though a few guests felt food didn't meet sky-high expectations given the restaurant's reputation. Actions: Continue emphasizing turtle soup preparation story (3 days to make) as it's becoming a signature talking point; Train staff to better manage guest expectations about formal dress code to reduce pretentious perception; Maintain current service training standards as it's the strongest differentiator |
| 2012-08 | 20 | 4.2 | -2 | Desserts (4)Service Quality (4)Signature Dishes (3)Beverage Specials (2)Food Quality (2) | Desserts (3)Service Timing (2)Pricing Value (2)Restaurant Policies (1)Food Quality (1) | This month shows mixed results with continued praise for signature dishes like bread pudding and turtle soup, but concerning service inconsistencies and strong negative reactions to signature desserts from some guests. The bread pudding received both rave reviews and harsh criticism for being soggy, indicating preparation inconsistencies that need immediate attention. Actions: Standardize bread pudding preparation to eliminate inconsistent texture and flavor balance; Conduct service training refresher focusing on table check-ins and attentiveness; Review alcohol quantities in dishes as some guests reported feeling tipsy without ordering drinks; Train staff on diplomatic dress code communication to avoid alienating guests |
| 2012-07 | 12 | 4.7 | +3 | Service Quality (5)Signature Dishes (4)Desserts (3)Beverage Specials (2)Atmosphere (4)Food Quality (5) | Service Quality (1)Venue Features (1)Menu Variety (1)Pricing Value (2) | This was an exceptionally strong month with outstanding praise for service quality and food excellence, particularly turtle soup and overall dining experience. Minor issues around overly frequent service interactions and kitchen walkthrough routing should be addressed to maintain the high standards guests clearly expect and appreciate. Actions: Review kitchen walkthrough policy as guests found it odd and disruptive; Train staff on finding balance between attentive and overly frequent check-ins; Implement better menu accuracy checks to prevent offering unavailable items; Consider alternative seating routes to avoid kitchen passage |
| 2012-06 | 19 | 4.6 | +3 | Service Quality (5)Desserts (4)Signature Dishes (3)Atmosphere (4)Beverage Specials (2) | Food Quality (3)Service Timing (2) | This month showed strong positive momentum with consistent praise for exceptional service and signature dishes like bread pudding soufflé. However, multiple reports of dry pecan-crusted fish indicate a kitchen execution issue that needs immediate attention to maintain the restaurant's stellar reputation. Actions: Immediately review pecan-crusted fish preparation to prevent dryness - multiple mentions require kitchen training; Improve seating coordination for large parties with confirmed reservations; Implement quality control checks on fish dishes before they leave the kitchen |
| 2012-05 | 20 | 4.0 | +2 | Service Quality (4)Desserts (4)Atmosphere (3)Dining Experience (2)Signature Dishes (2) | Food Quality (4)Service Quality (3)Signature Dishes (2)Pricing Value (2) | This month showed strong momentum with standout desserts and service driving exceptional experiences, but recurring salt issues and food temperature problems are undermining the premium dining experience. Focus immediately on kitchen standards for seasoning and food temperature while maintaining the excellent service that's clearly delighting guests. Actions: Review salt levels across all dishes especially gumbo and turtle soup; Implement food temperature checks before plating to ensure hot dishes reach tables properly; Provide additional training for secondary wait staff to maintain service consistency; Consider repositioning turtle soup expectations or recipe adjustments given mixed feedback |
| 2012-04 | 9 | 4.3 | +2 | Service Quality (4)Atmosphere (3)Desserts (3)Signature Dishes (3)Beverage Specials (2) | Billing Policies (5)Food Quality (2)Signature Dishes (2) | While service excellence and signature items like bread pudding continue to impress guests, a serious billing error where a customer was overcharged $402.80 represents a critical operational failure that undermines the restaurant's reputation. The accounting department's casual explanation of a server accidentally swiping a card on another ticket suggests systemic issues with payment processing that require immediate attention. Actions: Immediately audit all payment processing procedures and retrain staff on proper card handling to prevent billing errors; Review kitchen consistency for foie gras preparation across different preparations; Evaluate entree execution to ensure all dishes meet the high standards set by appetizers and service |
| 2012-03 | 18 | 4.1 | +2 | Service Quality (5)Desserts (4)Dining Experience (4)Atmosphere (4)Signature Dishes (3) | Service Quality (3)Food Quality (3)Safety Protocols (5) | Despite exceptional service and signature dishes continuing to impress most guests, there was a serious food safety incident causing stomach illness that requires immediate attention. Address service inconsistencies and food temperature issues to maintain the restaurant's prestigious reputation. Actions: Investigate kitchen food safety protocols immediately after stomach illness report; Retrain service staff on consistent hospitality standards to eliminate snarky behavior; Implement systematic food temperature checks before dishes leave kitchen; Review seasoning standards across all dishes to reduce salt levels |
| 2012-02 | 20 | 4.3 | +2 | Service Quality (5)Atmosphere (4)Desserts (4)Dining Experience (4)Signature Dishes (3) | Food Quality (4)Pricing Value (3)Beverage Quality (2) | This month shows strong momentum with exceptional service and atmosphere continuing to impress guests, but concerning consistency issues with fish preparation are emerging as a significant problem. Multiple reviewers specifically called out bland, underseasoned gulf fish dishes, which is damaging the restaurant's reputation given the premium pricing - this needs immediate kitchen attention and quality control review. Actions: Audit seasoning and preparation consistency for gulf fish dishes - multiple reports of bland, underseasoned fish; Review kitchen quality control procedures to ensure consistent food execution; Evaluate cocktail program quality, particularly Ramos Gin Fizz preparation; Consider portion size and pricing alignment based on value perception feedback |
| 2012-01 | 20 | 4.8 | +3 | Signature Dishes (4)Desserts (5)Service Quality (5)Dining Experience (4)Pricing Value (4)Beverage Specials (3) | Food Quality (3)Service Quality (2)Menu Variety (1) | This month shows strong positive momentum with exceptional praise for service, signature desserts, and brunch experience, but recurring salt issues across multiple dishes need immediate kitchen attention. The restaurant's reputation remains stellar with multiple reviewers calling it their favorite, though kitchen seasoning consistency requires addressing. Actions: Conduct immediate kitchen taste-testing protocol and salt reduction training for all cooks; Streamline server handoff procedures to avoid customer confusion during order-taking; Review scallop availability communication between kitchen and floor staff |
| 2011-12 | 13 | 4.6 | +2 | Desserts (4)Service Quality (4)Signature Dishes (3)Dining Experience (3) | Food Quality (3)Signature Dishes (2)Venue Features (1)Staff Behavior (1) | This month shows positive momentum with consistent praise for signature dishes like bread pudding souffle and exceptional service quality, though some guests noted declining standards compared to previous visits. The main concern is inconsistent food execution and some operational issues like HVAC problems that detract from the premium dining experience guests expect. Actions: Address HVAC issues in garden room to prevent guest discomfort; Review turtle soup recipe for bitter notes that multiple guests mentioned; Ensure consistent food quality across all dishes, not just signature items; Train kitchen staff on proper seasoning balance, especially for salads |
| 2011-11 | 20 | 4.1 | -2 | Signature Dishes (4)Service Quality (4)Atmosphere (3)Desserts (3)Beverage Specials (2) | Food Quality (4)Restaurant Policies (2)Cleanliness (2)Staff Behavior (2)Atmosphere (1) | This month showed concerning quality control issues with multiple reports of cold food and oversalty dishes, particularly the signature turtle soup. While service and atmosphere continue to receive praise, inconsistent execution is undermining the restaurant's reputation and needs immediate attention. Actions: Implement mandatory temperature checks before food leaves kitchen; Review salt levels in turtle soup and other dishes with kitchen staff; Enforce dress code consistently across all shifts; Increase bathroom cleaning frequency and stock seat covers; Coach servers on professional attitude and service standards |
| 2011-10 | 14 | 4.0 | -1 | Food Quality (4)Desserts (3)Signature Dishes (3)Beverage Specials (2)Atmosphere (2) | Service Quality (3)Restaurant Reputation (3)Cleanliness (5)Atmosphere (2) | While food quality remains strong, serious service issues emerged this month including a hygiene violation and hostile maitre d' behavior that created terrible experiences for some guests. The hygiene incident and service inconsistencies need immediate attention to protect the restaurant's reputation. Actions: Immediately retrain all staff on proper handwashing protocols and restroom hygiene procedures; Coach or replace the maitre d' who showed hostility and rudeness to guests; Standardize service training to ensure all servers provide warm, professional service; Review decor elements that multiple guests described as tacky or wedding-hall-like |
| 2011-09 | 13 | 4.4 | +4 | Service Quality (5)Atmosphere (4)Signature Dishes (4)Dining Experience (3) | Staff Behavior (3)Pricing Value (2)Menu Variety (1)Venue Features (1) | This month showed exceptionally strong performance with service quality and historic atmosphere being standout strengths that drove multiple 5-star experiences. The main concern is isolated but serious server attitude issues, particularly one instance of arrogance and menu inaccuracy that could damage the restaurant's reputation for hospitality excellence. Actions: Address server training on humility and accurate menu knowledge, especially regarding truffle descriptions; Review menu accuracy between online and in-restaurant versions; Consider mosquito control measures for outdoor dining area; Maintain current service excellence standards as this is the strongest differentiator |
| 2011-08 | 13 | 4.4 | +2 | Service Quality (4)Atmosphere (4)Signature Dishes (3)Desserts (3)Beverage Specials (3)Restaurant Policies (2) | Service Quality (5)Food Quality (2)Menu Variety (1) | This month shows strong momentum with multiple exceptional dining experiences, but a serious service failure at the front desk nearly cost the restaurant a group of paying customers who were treated dismissively. The incident requires immediate attention to prevent damage to reputation and lost revenue. Actions: Immediately retrain or replace the front desk host - their dismissive behavior is turning away paying customers; Review host greeting protocols to ensure all guests receive welcoming treatment regardless of age or appearance; Consider refreshing menu offerings to add variety for repeat customers |
| 2011-07 | 14 | 4.6 | +2 | Service Quality (5)Pricing Value (4)Signature Dishes (3)Desserts (4)Atmosphere (3)Beverage Specials (3) | Service Timing (2)Portion Size (2) | This month showed notably positive momentum with outstanding service being universally praised alongside strong lunch value and signature dishes. Minor service speed issues during busy periods need attention, but the exceptional staff hospitality and iconic menu items are clearly driving customer satisfaction. Actions: Address service speed issues during busy periods and birthday parties; Train staff on consistent pacing for food and drink delivery; Review portion sizes for higher-priced entrees to ensure value perception |
| 2011-06 | 14 | 3.8 | -2 | Menu Variety (3)Service Quality (3)Desserts (3)Atmosphere (2)Beverage Specials (2) | Food Quality (5)Service Timing (2)Service Quality (3) | This month shows concerning patterns with multiple reviews citing oversalted food across different dishes, suggesting a systemic kitchen issue rather than isolated incidents. While the restaurant maintains its reputation for atmosphere and some service excellence, food quality problems are overshadowing positive experiences and require immediate attention. Actions: Conduct immediate kitchen audit on salt usage across all dishes - multiple reviews cite excessive saltiness; Retrain lunch kitchen staff on proper cooking times and holding procedures to prevent overcooking; Review service standards and retrain staff on consistent hospitality for all guests; Quality control check on signature soups - gumbo and turtle soup receiving poor reviews |
| 2011-05 | 20 | 3.6 | -2 | Food Quality (4)Desserts (4)Service Quality (3)Atmosphere (3) | Food Quality (4)Service Quality (3)Pricing Value (3)Service Timing (2)Atmosphere (2) | Despite some exceptional food experiences and praise for signature dishes, this month showed concerning patterns of oversalted food and inconsistent service quality that's damaging the restaurant's reputation. Multiple guests complained about inattentive servers and feeling rushed, which undermines the fine dining experience customers expect at this price point. Actions: Audit salt levels in all dishes immediately - multiple reviews specifically called out oversalted food; Retrain service staff on attentiveness standards - address long disappearances and rushed pacing; Review wine service protocols to ensure sommelier or knowledgeable staff present wines properly; Implement seating protocols to honor quiet table requests when available |
| 2011-04 | 13 | 4.2 | +2 | Service Quality (4)Desserts (4)Atmosphere (3)Signature Dishes (3) | Signature Dishes (3)Food Quality (2)Desserts (2) | The restaurant had a notably positive month with consistently praised service excellence and the famous bread pudding souffle continuing to delight guests. However, turtle soup quality varied significantly with some finding it too salty while others enjoyed it, and several entree execution issues emerged including tough gristle in steaks and bland fish preparations that need immediate kitchen attention. Actions: Review turtle soup recipe for salt levels and consistency in preparation; Retrain kitchen staff on proper steak doneness and fish preparation to eliminate tough gristle and bland/fatty fish; Adjust sweetness levels in desserts based on customer feedback |
| 2011-03 | 18 | 4.2 | +2 | Service Quality (4)Desserts (3)Pricing Value (3)Atmosphere (3)Beverage Service (2) | Food Quality (4)Desserts (2)Service Timing (2) | This month shows positive momentum driven by consistently exceptional service and the popular lunch prix fixe program, but kitchen execution issues are holding back the experience. Multiple reviews cite oversalted dishes, particularly signature items like turtle soup, and there are concerning gaps in dessert service execution that damage the premium positioning. Actions: Review kitchen salt usage across all dishes, particularly turtle soup and maque choux; Retrain dessert service staff on proper flambé execution; Audit lunch service timing to reduce 2+ hour meal durations; Quality control check on crawfish maque choux portion sizes and seasoning |
| 2011-02 | 17 | 4.0 | -4 | Service Quality (4)Atmosphere (4)Desserts (3)Dining Experience (3)Special Occasions (2) | Safety Protocols (5)Food Quality (3)Staff Behavior (2)Menu Variety (2) | This month was severely impacted by a food poisoning incident affecting multiple guests, which overshadows otherwise positive feedback about service and atmosphere. While the restaurant maintains its reputation for excellent ambiance and signature desserts, there are concerning patterns of inconsistent food quality and some staff inexperience that need immediate attention. Actions: Immediately investigate kitchen food safety protocols and retrain all staff following food poisoning incident; Review and upgrade vegetarian menu options with more appealing dishes; Provide additional training for younger staff on fine dining service standards; Review seasoning consistency across turtle soup and other signature dishes; Implement better staff attitude training to handle customer complaints professionally |
| 2011-01 | 12 | 4.2 | +2 | Service Quality (5)Signature Dishes (4)Desserts (4)Atmosphere (5) | Service Quality (3)Portion Size (3)Food Quality (2) | This month showed strong momentum with consistently praised service and signature dishes like turtle soup performing well. However, misleading dessert upselling tactics are damaging the experience for multiple guests and need immediate correction to protect the restaurant's reputation. Actions: Train servers to clearly communicate when desserts are add-ons, not included with entrees; Review portion sizes relative to pricing to ensure perceived value; Standardize bread pudding souffle preparation to maintain consistency |