It would seem to me that if they had a formula that was working they wouldn't have changed it.

Restaurants that are making money and are profitable don't usually change what they are doing until they become less profitable or start losing money.

I hear very few people say that they want a high-end restaurant in The Villages. While there are some, I wonder if there are enough to support one. I wonder how The Rose Plantation is doing?

I've been to The Rose Plantation three times since June...i.e.: lunch & dinners. Each time it was quite full & the food & service was excellent! And this is summer!

We went to Rose Plantation a week ago and though the ambiance was lovely I thought the food was quite ordinary for the price, 45.00 for a steak a baked potato and some green beans.

We have not been here long, since 2007, but back in the day the resturants had good food, and service. You had a hard time staying in to cook. Now if I am going out to eat, it needs to be good food and service. We now find that few and far between. It's a shame how things have changed in quality,. Looking forward to the two new resturants opening down the road, in the mean time if we go out, it's usually outside the bubble. We are not food or wine snobs, but if I'm spending my money mediocre is not what I'm looking for, it needs to be good otherwise I can make it better at home

Again most of the CC restaurants here are using mass produced institutional food--look up Gordon Food--they have several levels of food and most of it is boil in the bag or micro waveable--but its better than Chef Boyardee

What's wrong with Chef Boyardee? Loved it as a kid. :laugh:

Hope you've matured since then,used to love Devil Dogs and nickel pickles-but would not go out to eat them

That is one hardworking family business. Their success is earned.

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I'm late to join this conversation. Didn't the people who run Nancy Lopez take over Hemmingway.'s a few years back. If so why hasn't it enjoyed the same success as Nancy Lopez? Prices were similar.

Lack of quality control, their best chef left to work @ Turners, IMHO people who like seafood,usually know when entrees are fresh & prepared properly

Too many entrees which tasted off and had to be returned

I'm told the definition of a gourmet is one who can take ordinary ingredients and make a tasty meal. Tasty works well for me.

In my opinion there are two basic reasons there is as much turnover in The Villages. the first and obvious is poor management.

Secondly, a restaurant makes most of its money over the bar. I speculate that perhaps for a number of reasons people are not purchasing alcohol or limiting their consumption thereof.

Are you talking about Havana? I can't find a Hemingway.

I'm not picky, but when fish is served uncooked and with the wrong seasonings its going back and when soggy fries are served they're going back

That's right!

I've been in the food service business for 31 years and the hallmark of Chef who knows his/her business has always been how he/she cooks fish. A minute too little and the center is raw. A minute too much and the fish is overcooked. When the Lopez group first took over Hemmingways, the fish was cooked to perfection. When that slipped, so did their rep and their business. Attention to detail can NEVER be allowed to slip. It's the number one reason why restaurants fail.