Part 2 of 2 of Updated Review (refer to old review for info on food)
More improvements recommended for service.
Educational Aspect/Cooking
If Beque Holic wants to attract more than the Korean Niche and to truly bring KBBQ into Gainesville as a cuisine for everyone, then they need to provide an extraordinary educational experience especially to those who have never done it before. Because the cooking is so interactive and fulfilling because the customer makes his own delicious food, it can be alot of fun! However if the customer has no one to lead them or no idea what to do, the experience can seem daunting especially if they don't want to pay for not eating food that they may horribly burn.
1) Make sure customers turn on their burners early on.
By the time the first set of meat comes out you want your customers be able to cook so that there's no awkward wait time. My server didn't do this and instead I had to tell my friends after I noticed halfway into the side dishes being brought out.
2) Make sure that burners are not too hot
We weren't told the importance of monitoring the temperature, which I was a little lax about halfway into the meal. For example if you have a new burner and are about to cook bulgogi you'll want a lower heat than if you were doing pork belly because you don't want the marinade to burn, which will happen if there is no layer of residue oil from cooking unseasoned meat. As a result our second round of bulgogi was slightly burnt, although still delicious.
Possible Improvements
1) Assign one waiter/waitress, or one server and cook to each table only.
Part of a great service is being able to talk and learn from your server. Although we had a primary server, we had 3 other servers as well at various parts of the meal. This makes it more difficult to form that connection with the server which makes it more difficult to request refills and new items as you don't know exactly who to ask. Also it just inhibits clear communication and does not help the educative process. During my first visit I had a wonderful server named Daniel who organized an exotic meat tour while he helped us get started cooking. Additionally this made it easier for him to describe the meat, concept, and work ethic of the restaurant as we regularly saw him during the course of the meal. I understand that they may have multiple people at each table so that they can train them on the job since there isn't too much business yet. Yet while our male server was good this time, that first time with Daniel was a far better experience because he was our only server.
2) Help your customers cook squid and pork/red bulgogi or at least make sure they know how to their first time as it is more difficult to tell whether this meat is done based off of visual cues.
3) Make sure to describe what makes their meat high-quality as it enhances the experience and builds better trust with the business.
4) Make sure to be more consistent with some items: For example my first time I had some nice pumpkin or sweet potato come out with my meat, however I had to request it my second time around after seeing that it was missing. I know that non-oriental people may not appreciate it as much, however I would like to know that it is there.
5) Have alternatives to the wasabi wraps such as lettuce which conveys a nice fresh crisp while also being relatively inexpensive. While I enjoy the wraps I know that a few of my friends did not like them because of the wasabi background taste.
6) Get more feedback! I know me and some friends would definitely like to see some fish cakes as side dishes.
In conclusion: While the service could use some work, the spirit of the restaurant is great. You can tell that they are making a considerable effort in trying to please their customers, and while I have outlined some things I'd like to see changed; overall they were very congenial and honored our requests even when communication was unclear. I was told that they were supposed to have their grand opening after a week, however they are still in their soft opening and I can see why. They are still working out some of their kinks, however make no question that their food is amazing. The foundation is there they just need to refine it. read more