//';l[1]='a';l[2]='/';l[3]='<';l[4]=' 109';l[5]=' 111';l[6]=' 99';l[7]=' 46';l[8]=' 110';l[9]=' 105';l[10]=' 116';l[11]=' 101';l[12]=' 108';l[13]=' 108';l[14]=' 117';l[15]=' 98';l[16]=' 114';l[17]=' 97';l[18]=' 116';l[19]=' 115';l[20]=' 64';l[21]=' 121';l[22]=' 114';l[23]=' 114';l[24]=' 97';l[25]=' 103';l[26]=' 99';l[27]=' 109';l[28]=' 106';l[29]='>';l[30]='\"';l[31]=' 109';l[32]=' 111';l[33]=' 99';l[34]=' 46';l[35]=' 110';l[36]=' 105';l[37]=' 116';l[38]=' 101';l[39]=' 108';l[40]=' 108';l[41]=' 117';l[42]=' 98';l[43]=' 114';l[44]=' 97';l[45]=' 116';l[46]=' 115';l[47]=' 64';l[48]=' 121';l[49]=' 114';l[50]=' 114';l[51]=' 97';l[52]=' 103';l[53]=' 99';l[54]=' 109';l[55]=' 106';l[56]=':';l[57]='o';l[58]='t';l[59]='l';l[60]='i';l[61]='a';l[62]='m';l[63]='\"';l[64]='=';l[65]='f';l[66]='e';l[67]='r';l[68]='h';l[69]='a ';l[70]='<'; for (var i = l.length-1; i >= 0; i=i-1){ if (l[i].substring(0, 1) == ' ') output += "&#"+unescape(l[i].substring(1))+";"; else output += unescape(l[i]); } document.getElementById('eeEncEmail_fvowmvHybz').innerHTML = output; //]]> " /> " />


 


 


FOOD > Table Talk

Ono Grinds At The Ballgame

Jo McGarry
By .(JavaScript must be enabled to view this email address)
Wednesday - March 02, 2005
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Many of the restaurants I visit on a regular basis will never reach the creative standards of say, Alan Wong, nor will they achieve the business success of someone like Roy Yamaguchi, who now owns more than 30 restaurants. But almost every week I meet someone who is trying just as hard to put out the best food they can.

I’ve noticed that all of these people have something in common. They listen to what customers say, they change things that need to be changed and they work within their organizations to improve everything they can.

I admire them tremendously and try to support all of their efforts.

And that means taking complaints right on the chin.

“We do want to hear what people have to say, “ says Reeves, who is undoubtedly dedicated to putting out the best product he can.

“It’s not always easy, but we need to hear what our customers want so we can give it to them.”

The Sodexho approach of listening and then acting has resulted in tremendously improved concessions at the Stan Sheriff Center, with offerings that include fresh salad and garden wraps, high-quality coffee stands, Italian ices, daily plate lunches, bread bowls filled with hot soup, healthy sandwiches, daily roasts carved to order at a make-your-own sandwich stand, larger hot dogs and local favorites like edamame and saimin.

And over at Les Murakami Stadium baseball fans are in for similar treatment.

“We’ve introduced concession stands around the stadium so people don’t have to wait in line anymore. And we’re offering more choices,” says concessions manager Davy Murayama.

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