Quote:
Originally Posted by Madelaine Amee
What I am about to write is in no way meant to be offensive, but from what I have seen while dining there, the Management really do not have a problem with whether or not you like the price. I really believe they are catering to the people who have been clamoring for high end "dining" and high end atmosphere, and for that you have to pay. You know the old saying "if you have to ask, you cannot afford it".
My first impression on entering the front door of the Restaurant was "class". Everything from the way the hostess greets you, to the way the staff are dressed, exudes "high end". The quality of the food and the ambience of the different restaurant areas is meant to impress anyone looking for a high end dining experience. Once again, for that you gotta pay!
I am sure the Pool Bar is being run on the same principle and the effect will draw people who do not have a problem with the cost and there are many of those people here. It will also draw outsiders looking to play a championship course followed by lunch in a very pleasant atmosphere. As other golfers have posted, there are plenty of alternatives to lunch at other less expensive places.
But this is just MHO!!!!
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The first thing I was taught about Marketing was to find out who your customer was likely to be. You say it's the person looking for a "high end" pool bar. I'm not saying you are wrong but from what I have observed about village residents during the last 10 years I have serious doubts that you are correct----especially given we are talking about a pool bar that also serves people who just played 18 holes of golf.
It could be that golfers are not their main customer. I am no expert and perhaps the owner has more information or a marketing study was done.
A real "high end" restaurant could perhaps make it in The Villages. Lopez's is about as "high end" as we currently have in TV. We will just have to wait and see but I wouldnt hold my breath until such a restaurant is opened. How many would buy stock in such a restaurant? Not me.