The Meal

Experience
in
Kinara Restaurant

Marcin Skrzypczak
DT460 2009/2010
marcin.skrzypcza@student.dit.ie
Table of Contents
Page No:

Executive Summary 3

Introduction 4

Background 4

1. Meal Experience 5

1.1 The Reservation 5

1.2 Welcome received 5

1.3 Décor 6

1.4 Style and Standard of Service 6

1.5 Style and Standard of Food 7

2. Overall Quality Rating 7

3. SWOT Analysis 8

3.1 Strengths 8

3.2 Weaknesses 8

3.3 Opportunities 8

3.4 Threats 8

Conclusions 9

Recommendations 9

Bibliography 10

Appendices 10

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Executive Summary
This report is prepared for Ann Conway and all information are based on my own
experience in Kinara Restaurant. In the report I tryed be focused on my meal experience in
Kinara…

In my opinion I included aspects such as: booking procedure, welcoming guests, - first
impressions from the restaurant, interior design and its fittings, quality and standard of the
served meals and professionalism of the waiters and general opinion of the restaurant
including all the above factors. In the next part of my report I'll identify weak and strong parts
of organisation and I do examination of chances and dangers which organization will have to
face

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Introduction
Background1

The Restaurant chosen for the purpose of this assignment was Kinara on 318 Clontarf
Road. Kinara was established in 2001 and specialises in Eastern cuisine. Situated in the
picturesque area of Clontarf, just next to the Bull Island, it offers a variety of traditional and
organic foods to cater for all palettes. The restaurant has two floors and can cater up to 75
covers at one time.

“The kitchen team have over 80 years experience between them and the quality of
both food and cooking is exemplary: dishes have distinct character and depth of flavour, and
everything is appetisingly presented with regard for colour, texture and temperature - and fine
food is backed up by attentive, professional service under the supervision of restaurant
manager, Anwar Gul, and fair prices. Kinara was the Guide's Ethnic Restaurant of the Year in
2004”. (*)

Opening Hours:

Dinner Everynight 04.30pm - 11.00pm

Lunch Everyday 12.00pm - 04.30pm

Early Chef Special Monday - Thursday 04.30pm - 08.00pm

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http://www.ireland-guide.com/establishment/kinara_restaurant.4371.html

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1. The Meal Experience

1.1 The reservation

The reservation was made by telephone for booked table for two people at 6:30 pm.
The phone rang only two times before being answered by a pleasant gentleman, who took all
the relevant details required including time, name, number of people in the party and as an
added touch, if it was a special occasion. The details were then repeated by the gentleman in
order to make sure the details were accurate.

1.2 Welcome Received

On arrival, there is a warm welcome, outside form a large Eastern gentleman wearing
full traditional Eastern dress, who explains that Kinara means “At the waters edge” in
Pakistani. This is appropriate considering the location of the restaurant. He then leads the way
to the side entrance of the restaurant to be further welcomed by the head waiter. The table set
aside, was next to the window where, if it had been summer, there would have been a fantastic
view over the coast.

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1.3 Décor

The furniture décor strikes a good balance between uncluttered modernity and ornate
Indian The interior of the restaurant offers a warm Eastern feel, using warm colours
throughout. The layout of the room is cosy but not too tight. The downstairs section is small,
but not claustrophobically so. The space is used well for such a compact establishment. The
tables were simply, but tastefully dressed in all white, including a napkin with a sample fold,
which doesn`t clutter the table. One wine glass and one water glass are neatly arranged on
each place setting. Also on the table, a candle sits next a simple flower arrangement.

The artworks on the walls infuse Eastern décor with some Irish contemporary pieces
of art, carefully positioned round the room. Eastern-influenced ornaments offset by well-
judged soft lighting. From the exterior, the restaurant is instantly recognizable as it too is a
warm red colour with a large canopy with a large gold logo on it. This makes it stand out from
other building that stand next to it along the coastline.

1.4 Style and Standard of Service

From the moment of sitting, service was efficient. On presentation of the menu, a
drinks order is taken. There are various types of drinks available from a selection of fine
wines however a selections of beers are poor – just Carlsberg and Cobra (oriental Beer).

After the drinks arrived, there is sufficient time to peruse the menu and choose from an
array of delicious sounding dishes. Although the restaurant seemed busy, the staff never
looked under the pressure, but it did mean that there were a number of waiters who wait the
table, instead of the one dedicated waiter. However there was an adequate number if staff for
the popularity of the establishment.

Main course was delivered quickly but not rushed and afterwards the offer of dessert
followed but there was no offer of tea or coffee.

There is no rush to leave the restaurant. The bill is not forced upon the customer even
if the room is emptying at the end of the night.

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1.5 Style and Standard of Food

The food chosen from the menu was the Murgh Tikka Masala. Rice is ordered
separately and there is also a selection of different types.

No starters were ordered, so there was a bit of a wait for the main course, however to
pass the time, a waiter cam over and placed a basket of poppadam (is a thin crispy Indian
wafer) on the table, to nibble on during the wait.

After about 20 minutes, the main course arrived. First of all two warm plates are place
on the setting, followed by a dish of rice each. The main dish is then brought over in small
terracotta dishes to keep them hot. At first glance it doesn`t look like much but the portion is
deceiving.

The chicken in the Tikka Masala was delicious and very tender. The sauce was also a
perfect compliment, not too spicy and nice and creamy. The rice was cooked perfectly, light
and fluffy and there was more than enough to match the portion of Tikka Masala.

For the size of the portion, the price are extremely reasonable in comparisons to other
similar establishments.

2. Overall Quality Rating

Kinara, on this occasion gets 8 of 10. This is due to a couple of factors which has let it
down:

 The number of waiters who serve the table is too many, there should be only one.

 The selection of beers is poor. Not enough choice in that area.

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3. SWOT Analysis
3.1 Strengths – This restaurant has many strengths. There are listed below:

 The restaurant has a very good reputation;

 The location is excellent;

 The décor is inviting;

 The menu has a wide variety;

 Each customer is welcomed personally;

 Reasonably priced.

3.2 Weaknesses – There are some weaknesses that let the restaurant down:

 The selection of beers is too narrow;

 There are too many waiters waiting on the one table;

 Can`t cater for larger groups on a busy night;

 There is no car parking facilities.

3.3 Opportunities

 The option of expanding in the area;

 With some investment, could become a chain restaurant;

 Could have private functions if the expand.

3.4 Threats

 The opening of future establishment in the area, with a similar ethnic theme;

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  Housing developments around could smother the restaurant with business it`s not fit
deal with;

 A rise in tide levels could eventually wash restaurant out.

Conclusions

To summaries, the purpose of this report was to produce a critical evaluation of chosen
restaurant. In this case the restaurant was Kinara. It has been found that this establishment is
of a high standard however has its failings also, like many good restaurants. With some work
Kinara could become a great restaurant. It has a good menu, good wines, good food a great
location and reasonable prices but is lacking some aspects witch would make it great

Recommendations:
This aspects that could make Kinara great are:

 Expansion – This could involve the expansion of this one restaurant or the expansion
of the name to many more restaurant around the coastal towns of the country.

 Increased Car Parking – There has to be more car parking facilities in order to attract
people who may live outside walking distance or not near a bus route.

 Staff Training – Staff should be trained to look after specific tables. This would benefit
them as it means better individual service which leads to better tips for the waiters.

 Drinks – The selection of beers could be increased as people prefer different types of
beer or pints instead of bottles.

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Bibliography:

(1) http://www.ireland-guide.com/establishment/kinara_restaurant.4371.html

(2) http://www.kinara.ie/

Appendices:2

 Cost Account

 Menu

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http://www.kinara.ie/

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Cost Account

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