"I 've frequented the business since before they even moved from the 10th ish street to the Mass. St, let alone its current location where I believe the owner needs to hire some consultants on how to keep it functional service wise during lunch or dinner hours. I did enclose (elements of) the following comment months ago in the payment platform website remark that I sent only the restaurant would receive. Anyways. They moved a couple hundred feet from their previous location to what once was Gold Medal BBQ, which offered great food with completely dysfunctional service. On the defense side of both businesses, the floor plan does not help. But despite how the long wait now rather uninformative menu have discouraged me from visiting the place as often, I could not help notice the bottleneck of lunch dinner hour operations being the front desk or a certain waiter waitress doing laps walking through what is the map of Chile for a restaurant not being able to attend to customers for 10+ minutes. They have probably designed printed their menus with more aspiration than frontal lobe activities. Their old, one letter sized page menu would contain introductions to their cocktails (it 'd be someone 's own fault if he she did not know what a Bloody Mary would contain, but not with some of their cocktail items not registering on Google as something in liquid form); but their current one cares more about looking like a mixture of a comic book a fashion magazine. You 'd even see an article covering some person 's journey named hopelessly ramentic as if a guest should expect to read it through waiting for someone to take his her order. Seriously, with a business to run and that big of an ego, I 'd still say the owner can satiate the ego better with more in net income. To be brutally honest here, we are in Kansas. I cannot redirect you to Hakkata Ikkousha in Costa Mesa, CA and pretend my advice to be meaningful. But a mid ramen joint with swift service was one thing I that loved. On a side note, the Ikkousha joint I frequented has absolutely streamlined their service procedures. Their ramen dishes were not more expensive; but with good operational management (facing conspicuously higher demand), the consumers were allowed to have their cravings satiated return to other mundane tasks quite fast which is the role of ramen in Japan anyways."
