While quite a bit of effort goes into ensuring diners have an unforgettable experience at the Santorini Restaurant & Seafood market, there are some details that could be taken into account. Like any other business, learning, adopting, and implementing new ideas to further improve service delivery, as well as build on the flavor profiles or shake up menu combinations, is key to the long-term success of that particular establishment. The best way to get the necessary information to base decisions on would be through client interaction and collecting feedback to know exactly what the majority of the clientele are suggesting. 

Below are a few suggestions that this establishment can take into consideration to further improve on their quality of service delivery in order to stay viable and competitive in the dynamic London market;

Diversify the dessert selection options.

A good dessert completes a multiple-course meal and rounds off the flavors with a sweet finish which is easy going on the taste pallet. It usually comes in small portions, and the choice of what to go with is highly preferential. The Santorini Restaurant and Seafood Market, however, only have two options of dessert for selection on their menu. These are the cheesecake and the multilayered chocolate mousse. This is a pretty limited selection considering the fact that they are as well not made in-house. This does not, however, take much away from this establishment as by the time dessert gets to the table, a whole lot of seafood would have done away with most of the appetite.

More attention to food preparation

There is probably nothing worse in a dining experience than to get your serving and notice an unsightly piece of what should have been trimmed off or cut off as the meal was being prepared. It significantly leads to a drop in appetite and the general attitude towards the professional level of an establishment like this one. For instance, the squid has a certain membrane that needs to be absolutely removed during the preparation of this particular meal. The result of not doing so is plating a squid and having a diner has their appetite wrecked by something unsightly dropping back down to the plate marking the end of their interest in that meal, possibly forever if they were to be beginners trying out seafood for the first time. It would therefore be safe to remember that diners often visually appreciate their meals first before they can appreciate them by actually eating them. 

Conclusion

London is filled with both seasoned seafood establishments and new and upcoming ones looking to penetrate the lucrative market. This highly competitive environment has ensured establishments such as this up their game while maintaining a certain quality standard that will continue to impress loyal diners. The Santorini Restaurant and Seafood Market is a worthwhile destination for both seafood lovers as well as those looking to try the ocean’s flavors for the first time. The diversity of what they can offer on a single platter is impressive. Give it a try anytime you are in London.