The unmistakable aroma of seafood slowly creeps into the room, without the consent of the faces waiting at the tables, as a prelude to what will be a dinner based on the delicacies of the sea.
The “Reymar" enjoys the advantages of many years of experience behind the most creole seasoning of these popular dishes. From its settings, facing the perfection of Gastronomy is also dreaming of an offer that is closer to the demands of the clientele.
“This restaurant has had its best and worst moments,” evokes Rosa Blanco. “My family is used to visiting the place. It is the only place where we can consume fish at affordable prices. My favorite dish is the Chancellor filet, but we expect to find variety, with a more attractive presentation. I believe that the level of the ‘Reymar’ can be raised a lot and exploit the tradition that it has in this city.”
“A change would be done for good. If it is a specializing establishment in fish and seafood, then they should take advantage of the demand and create new, updated menus that compete with the rest of the restaurants, even the private ones. The people would appreciate it because in culinary matters Las Tunas seems to have stopped in time…,” Mario, a diner who puts his hopes in future times, says.
FACING CHANGES
Ileana Domínguez Rodríguez assumes the changes that improvement presupposes, specifically in this specialized restaurant, as a great challenge that she confesses that in more than one night it has stolen her sleep.
Recently, she was officially appointed director of the Reymar base business unit, and she knows that with the powers conferred by her appointment, her scope goes far beyond setting and approving prices, operating bank accounts, accessing loans; she sets her goals to transform the site on the basis of efficiency and competitiveness.
"The improvement is a great step forward for development and the possibilities it offers us are immense," Ileana says. It leads to many challenges, of course. One of the greatest is autonomy, but in this unit, the conditions were created so that self-management is exercised and its result is a service of excellence, at the level of what the population deserves.
“The preparation has been tough. Currently, we continue to dedicate time daily to staff training, we expose the decrees and laws that protect the new form of management; and we also dialogue and listen to their opinions, as I reiterate we are dreaming of taking advantage of the potentialities of the unit.
“Our chef is also updating himself because we intend to create new, more colorful dishes with a different presentation, using the raw materials that we have available, but without ceasing to seduce the customer. We will continue to be a specialized establishment in fish and seafood, but we are going to add menus based on pork, beef, chicken ... on a smaller scale; in such a way that all the people who visit us leave pleased and our clientele expand. We have already contracted with suppliers to guarantee the diversity of main dishes."
"We are dreaming of a service that includes broths, soups, and even, we already thought how the unit can change the image, become an attractive place to the eye and to the palate."
IN SEARCH OF EXCELLENCE
The “Reymar” now also manages the Boulevard cafeterias to complement its gastronomy network. Café Oquendo, Casa del Pru, Piña Colada, and the two kiosks will maintain their corporate purpose, but will expand their usual services at other times.
Faced with the changes, the restaurant aims to stand out and sneak into the preference of the locals by dint of the quality of the services. Its workgroup has assumed the metamorphosis with a sense of belonging and optimism in the possibilities of self-management.
