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Toronto, Canada

Movenpick - Toronto

2 posts · May 15, 1993 to Aug 9, 1993

Dianne A.Case Western Reserve University, Cleveland, OH (USA)May 15, 1993
Marie B. wrote:

>
>Ken and I just returned from a delightful weekend in this lovely
>clean city and would like to share with you an eating experience with
>any one going to T in the near future. Phantom was very enjoyable,
>and the weather was superb, but the highlight was Movenpick.
>Anyone out there interested?

Also, anyone looking for a quiet, romantic spot that won't break the bank in TO should check out Le Petite Gaston.  French without the attitude.  I was there on New Year's Eve and totally stuffed myself.
Robert H.Case Western Reserve University, Cleveland, OH (USA)Aug 9, 1993
In an earlier posting Marie Buser explained and praised the Movenpick restaurant in Toronto.  I have just come back from there and I too had the pleasure of dining at Movenpick.  Actually there are several Movenpick restaurants with the manager of each allowed to make some modifications in order to meet the expectations of their own customers. Marie talked about going from food station to food station and having a ticket punched for the items selected and then paying at the end. This was most likely the Marche Movenpick on Yonge Street.  We had dinner at the Movenpick on York where you either ordered from a menu or paid a flat "buffet" fee.  But again there was the trademark of food stations with wonderful, freshly prepared foods to choose from. Stir fry's, rack of lamb, grilled shrimp, salmon sushi, and curried rice just to name a few items.  We agree with Marie and Ken Buser - Movenpick is a must visit when in Toronto.  Great food at affordable prices in a very nice, european type setting

There was an article in the Toronto paper last week that said Movenpick was enjoy success while most other restaurants were hurting. The success was attributed to a corporate decision that created this new Movenpick atmosphere.  Evidently a decision had been made to lower the prices, add to the quality, and give each Manager a little more autonomy to make changes.  Each manager can even negotiate for produce and meats from area suppliers in order to get the best prices and to customize for what their customers want.  Wow!

Thanks Marie for sharing with us, we certainly benefited.

Bob.
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