When a Restaurant Experience is an Education

  • Jul 5, 2017

A few years ago my wife and I visited the L'Atelier de Joël Robuchon in Las Vegas.  She’d heard great things about the unique restaurant experience and convinced me to make the reservation.  After glancing over the menu and recovering from the initial “sticker shock,” I was able to relax and truly enjoy myself.  There were several lasting impressions and “take-aways” worth sharing.

*The staff were well trained, knowledgeable and personable.  Our waiter told us there hadn’t been a change in the Bistro’s personnel in over two years.  They liked their work and we assume were compensated adequately.

*The movement of the staff was almost choreographed as the dining experience was designed to be interactive.  This kind of performance can only be the result of serious training and experience.

*Each member of the team covered for their colleagues whenever necessary.  The management bussed, the sommelier topped up water goblets as well as your wine, and bus staff didn’t hesitate to deliver orders. The junior members of the team presented the fine dishes with well-rehearsed dialog.  It was impressive.

*Samples of food or wine were offered generously when warranted.  It worked.  We spent top dollar on some terrific vintages. 

Since the visit to L'Atelier de Joël Robuchon, we’ve tried to emulate some of their fine aspects of team work at Rach Inc. 

The maintenance of quality staff members and the encouragement for personal growth through continuous education are corporate goals.  Aggressive sampling has improved customer satisfaction and our credibility.  Professional courtesy and friendly service is not only expected but is considered the back bone of our corporate culture.


A famous and well-run machine like the L'Atelier de Joël Robuchon might not be a blue print for a promotional product marketing organization; but it can inspire.