What is the sentiment of the following review?
I am giving two stars for overall flavor. With that said i think this place is way overpriced. I got the Ahi de Gallina- it is a chicken dish- mine barely had two tablespoons of chicken on it... It was shredded (almost pulverized in my plate) they charge like 15 bucks for that plate. My husbands plate was the Bistek a lo pobre. Which they charge 15 bucks for as well. That one was served ok but what i dont understand is why they raised their prices.... On their website it shows lower prices (bistek- 12.95 and ahi de gallina 10.95) then they charged 5.95 for a plate of french fries and one cut up hot dog. And 5.95 for little pieces of chicken (looked like one chicken tender cut up and fried with a bowl full of french fries also for $5.95. And they chard 2.15 for their drinks.... If this place does not cater to the community as they should they will close down really quickly just like bahama bucks. I like to support the communities small businesses but when they overprice their food it just makes me cringe. I also did not appreciate the waitress Arguing with me about the amount of chicken on my dish- shows me that they do not care about keeping their customers happy- what you get is what you get and thats it! Not good customer service- also had to wait for drink refills... Suggestion for you inka empire owners if you read this: kids meals should be around 4.50 and include a kids drink for the salchipapas and 5.00 and include the drink for the pollo frito. (For the type of food you sell that is what i would price it as and i would include the drink.) for the ahi de gallina i would price it at $9.95 and the bistek a la pobre $11.95. You want to get people through the door many times- not just once and never see them again. And the drinks i see alot of people in the area charge 1.49 so i would stick with that. Run some specials or send out coupons. That is how you will survive in this economy and keep your business open and alive. Also you need to train your staff a bit mire on customer service. If you have a problem how to handle it so you dont loose another customer. This is all just advice, take it or leave it, if you fail its all the same to me as i am working diligently on saving up for my own restaurant in the san tan valley area and will have less competition. From chef to (hopefully you are a) chef make these changes and you will bring more people in than you can imagine! Marketing new restaurants is what i do, so if you are looking for someone to help you plan out your restaurant better and market to the masses please send me an email. Jesrg 2000 at hotmail.
negative