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10/14/2024 10:04:51 PM

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Section 5: OPA Board
Subject: OPA Food & Beverage Contract Msg# 1213267

From:

Joe Reynolds OceanPinesForum.com

Joined 8/1/1999

To:

Robert Bauersmith (Read)

Joined 6/11/2007

Maybe, just maybe, we're not really a "fine dinning" (sic) community after all?

Robert, if you think the Yacht Club restaurant represents "fine dining" then you do not know what fine dining is.

Fine dining is a type of restaurant experience that offers an elevated, upscale, and memorable dining experience:
Food: High-quality ingredients, multi-course meals, and creative dishes
Service: Meticulous and sophisticated service from highly trained chefs
Atmosphere: Elegant and refined ambiance with high-quality materials
Dining rules: Some fine dining restaurants have a dress code and other dining rules
Reservations: Many fine dining restaurants are reservations-only
Price: Fine dining can be expensive, with prices per person often in the hundreds of dollars
Wine and beverage selection: Fine dining restaurants offer an extensive wine and beverage list
The concept of fine dining originated in Paris in the late 18th century. Historically, fine dining restaurants were known as white-tablecloth restaurants, but today the focus is more on the overall dining experience.

Sure, let's tear down that $6 million structure and replace it with a food truck as was your original proposal all along.

PLEASE - spare us the nonsense.

For reference, the above message is a reply to a message where:
John Viola is an outstanding G.M. probably one of the best ever. With that said, why do I have the feeling that this is not going to end well? As pointed out in the article the indoor facilities are almost empty even in the "high" season and, out of season, the Yacht Club is a ghost town, mostly closed.

I wonder if we should limit the food service to "bar food" served outside at the Tiki Bar, no indoor service or seating? It's just my opinion but I don't think we can compete with places like the Pines Public House or Southside Grill so why continue to beat a dead horse? Maybe keep the interior spaces for weddings and banquets, period?

Maybe, just maybe, we're not really a "fine dinning" community after all?

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