The
whole truth, nothing but the truth
Bob Freeman has been rating
Aruba’s restaurants for the past six or seven years. His company, the Freeman
Group, also rates the hotels on the island and on his recent visit here he shared his
findings with both groups, the hoteliers and the restaurateurs, in two separate sessions
convened at the Seaport Conference Center.
His method is simple, he says. A secret shopper visits each of the
establishments measured and writes a narrative report. He then also awards points to
service standards upheld, rating the phone reservation, the arrival and greeting, the
seating and the initial service, before dinner begins. Later he scores the order, the
dinner service, dessert & beverages and the final service quality, as the check is
presented and guests depart.
Why it is important, shares Freeman, because
it is directly related to three core issues which are the guest’s intent to be back,
his intent to recommend and his perception of the value he received. If restaurants score
over 80%, Freeman explains, there is a good chance guests will return. In the area between
70% and 80%, we don’t know, perhaps; yet trust me, says Freeman, if your restaurant
scored below 60%, your guests will not recommend and are not coming back!
True, a single meal is judged and scored, and
even the world’s best restaurant sometimes has a server who is asleep on his feet, or
the chef is having a bad day. You should allow for errors, says Freeman, nevertheless, the
report is a valuable tool on the journey of excellence and serves to highlight what works
and what requires the proprietor’s attention.
In total 34 restaurants were surveyed, and no,
the Aruba Gastronomic Association wouldn’t allow me to publish
names. Suffice is to say that there are no surprises. Those who run quality operations,
score well, inside and out, meaning their dining scores are high and their kitchen
cleanliness surpasses 85%. As far as Cleanliness/Kitchen conditions go, there are no
allowances, Freeman thunders. An 85% mark and above should be achieved, at all times. In
Aruba, most kitchens scored well, with just nine below the benchmark indicating they need
some work, but overall all chefs are familiar with HACCP guidelines - Hazard
Analysis, Critical Control Point. They observe those in their kitchens, which
guarantee their food’s safety.
I know you also want to hear the good news: Food
quality scored very high on the island. The restaurants are indeed using the
finest ingredients. And this is their edge, says Gerry Mans, director of
Food & Beverage for La Cabana All Suite Beach Resort. The restaurants are in a race
for clients, offering great food which lures patrons out of their preferred hotels for
meals.
September 11th, Bob Freedman shares with his audience didn’t create any profound
market changes, yet people changed. They are now mostly interested in safety and security
issues, also in health, not just pretty beaches and the friendliness of the people. Aruba
as a tourist destination is considered among the safest in the world, and that also refers
to food. Food in general, Freeman elaborates, is critical to the success of a destination.
San Francisco, for example, attracts many visitors thanks to its cuisine, so does French
Sint Maartin. Aruba is beginning to get a reputation as a Mecca of gourmands. And Freeman
has data to back up its claim. Food & Beverage services here have been making
significant improvements over the past few years, more for instance than hotel front desk
services, or housekeeping which were already traditionally high.
Also high among most restaurants, dessert and
beverage quality scores – any sweet tooth would concur, desserts have come a long way
here! The soft spot? Apparently most restaurateurs feel once the main course is
served, the meal is over. No says, Freeman. Final service scores require improvements,
island wide. Lavish your guests after dinner, pay attention to them to enhance their
dinner experience even further. Don’t make them wait for a check. Nothing drives a
guest more crazy, Freeman states, than waiting for his check for 20 minutes!
On behalf of the Gastronomic Association,
Gerry Mans expressed great satisfaction over the whole process. La Cabana’s two
restaurants, E Piscado and Captain’s Table, scored very high. We
have a number of new restaurants in the association which as unfamiliar with the process
of ratings, next year, he assured the forum, the newcomers will do much better. As for
HACCP, Gerry reports, it extends far beyond cleanliness into efficiency and cost-control,
and he highly recommends all establishments to strictly adhere to the agreed standards.
[courtesy of
Rona Coster]
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Last weekend at his ocean front Savaneta residence, adjacent to
famed Flying Fishbone restaurant - not a bad address, Chuck hosted a festive dinner party
to commemorate Snuba’s third anniversary. His guests? De Palm’s top agents,
those who diligently sell the activity to island visitors. Also general manager David Page
who congratulated Chuck on his accomplishments and offered a toast to continued close
cooperation between the two companies. The evening featured a sit down dinner, toes in the
sand in Chuck’s back yard. The home-cooked meal was magically produced by girlfriend
Andrea who is a jazz singer. As the meal was served, wonder woman Andrea, sang a few jazzy
tunes, accompanied by Johnny Scharbaai, probably Aruba’s best pianist/arranger who
was in charge of entertainment for the night. Also on hand the Snuba team, a bunch of
personable, charming instructors whose job it is to instill total trust in less than 10
minutes. What is people’s reaction to Snuba, we asked. Oh, it’s amazing, they
all exclaim, you swim like a fish, the weightlessness is beyond belief, the breathing so
easy, in fact reactions have been so positive that Snuba International is now using Aruba
as a training hub, with future instructors flocking in for courses from as far as Bora
Bora, Mexico and Key West. Congratulations to the team, on a job superbly done and thanks
to the host and hostess. 
The 9/11 Holy memorial Mass at Manchebo Beach Resort
was celebrated in the seaside pavilion and officiated over by Father Jansen
of the Fatima Church, accompanied by the music of guitarist Max Hassel. 
The Holy Mass was attended
by scores of Manchebo employees and guests including a 9/11 survivor, from NY,
staying at the Radisson Aruba Resort & Casino, Mrs. Citara with her
husband Frank. With flags at half mast, the Manchebo beach Resort paid tribute to
American's victims, observing a moment of silence then singing America the Beautiful and
the Star Spangled Banner. 
He conveyed his feelings of sadness and loss, long distance, to Los
Angeles custom-song writer Jeannie Cunningham, professionally known as JC
Phoenix. Inspired by depth of what Headly felt, in spite of her busy concert and
recording schedule, she took the time off to shaped the thoughts into words, then wrote
the music and “We Will Remember” was born.
In preparation for the busy winter season, 
The expensive brick pizza oven was left-over from the defunct
Bar.Com, before the opening of Amazonia Churrascaria. It is now being jack hammered away,
making room for more coolers and preparation space. The restaurant, Hubert reveals, was
originally conceived as a pizzeria. With the arrival of Amazonia Churrascaria we converted
the kitchen to our specific needs. This final phase of kitchen overhaul will allow us to
serve more guests, more efficiently, he concludes. As the restaurant reopens on September
9th, Festive Brazil will come to life again, as guest may enjoy the traditional
selection of more than ten cuts of Rodizio charcoal grilled poultry, beef, lamb and pork
carved at their table by specialized carvers, along with a variety of Brazilian hot dishes
and one of the biggest and freshest salad bars on Aruba. Whether dining indoor or outdoor
the experience at Amazonia Churrascaria is always unforgettable. 
The magazine depicts Aruba as a fun and happening
place featuring a crop of interesting original articles and prize winning photographs.
Cover girl Alexandra Ochoa is a famed local beauty and a former Miss
Universe Aruba, she is photographed among rock at Arashi, by director of photography Steve
Keith. Among articles in IT's second edition: "Breathing Fresh Air into
the Wedding Scene," "Kite Surfing," "Club Hunting,"
as well as "Island Living."
Friends gathered on the beach at sunset, with flowers, to remember Fernando
Arroniz. Tonight, there is one more star in my sky, said a close acquaintance,
tears in her eyes. 
Besides being a gifted lens man with a sensitive eye for detail and
keen curiosity he was a great friend, attracting a closely knit,
The Minister of Tourism has also received the book and was
impressed. His office immediately purchased a great number of copies to be given as gifts
to VIP visitors. We had a great party as the book was unveiled, without Arroniz. He was
too sick to come. 
