Jessica Seaton 
Member since Nov 25, 2015


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Re: “Grand Fare Market on Hold

I agree. Parking was indeed challenging, but not insurmountable. As an architect, and a retail specialist, i was disappointed but not surprised to hear of this closure. Grand Faire had absolutely no organizational logic or flow. It was completely unclear where the customer should order, what they should order, or where they should pay. Hot entrees, cold salads, cold cuts, cheese, bread, wine -- choices and prices were not displayed or adequately listed on the menu. The staffing levels were off the chart (one evening I observed 13 staff waiting on 4 customers) and the hours (7 days week until 8-10 pm) were unrealistically ambitious. The staff were completely untrained and did not appear to understand their roles -- for example, no one in the deli area knew how to use the meat slicer. I waited in line at the cashier for ten minutes once while the "bartender" stood by the second register and looked indifferent.

I had hoped that Grand Faire would be a wonderful addition to the neighborhood, and a great resource for busy professionals who need a a quick fix for dinner, more like the Pasta Shop in Rockridge. I urge the owners to carefully study the way the Pasta Shop displays their prepared foods and organizes the ordering, preparing, and cashier process -- a successful process refined after many years of trial and error. It would be wonderful to see the restaurant return after some thoughtful analysis and reorganization -- the customer base is definitely there.

Posted by Jessica Seaton on 11/25/2015 at 12:36 PM

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