T. GeBrim

This is a very good model of a concept restaurant for tourists. The location is nice, the menu is attractive, the dress of the waitress is tempting... for many tourists.
However, I just wonder if Polish locals think they would like to go to this restaurant.
This is how it works all over the world.

# Warsaw # Poland

It is centred on the Carrefour hypermarket, with a retail floor area of 50,000 sq m and approximately 2,000 underground parking spaces. Although the shopping mall is quite old among others in Bucharest, it has shown a great deal of spirit in many places in trying to maintain its facilities by clustering outlet shops, cleaning up the old toilets. All people, cars and shopping malls would get old. It is inevitable. The attitude of how to make them look attractive without making them look as old as possible is something we can relate to our way of life itself. The challenge is that although they are called outlets..., the majority of the discount rates in all the outlets are 30%, which is not much different from sales in regular shops. We expect to see products, even in limited quantities, but at shockingly low prices that we can't find anywhere else, and memorable experiences.

Sun Plaza is a shopping mall in Bucharest, Romania, managed by CBRE Romania and owned by Sparkassen Immobilien AG. Designed by international architect Chapman Taylor, it offers the following facilities.

170 shops (Zara, C&A, H&M, Hervis, Humanic, Deichmann, Koton, Flanco, etc.)
Hypermarket Carrefour (11,300 m²)
DIY Leroy Merlin (12,300 m²)
15-screen cinema complex Cinema City
Fast food restaurants
Children's playground
Games and entertainment
2,000 underground and deck parking spaces
Over 3,500 m² of outdoor terraces (ground floor)
Direct access from Piata Sudului Metro station via underground walkway
The mall seems to offer a wide variety of facilities, from shopping to entertainment.

This is truly a taste of the basic Turkish style Shawarma found in Doha. The kitchen is right next to the guests tables where we can watch how the staff make each shawarma. It's not an everyday scene, but many restaurants are much more conservative than we think, so they wouldn't do this without their skills and confidence.
The flavour, with chilli mayonnaise sauce and just the right amount of cabbage, was balanced and nice.
The name of the restaurant was written on the wrapping paper, which I felt was a source of pride. I'm not sure why, but I feel like the taste of shawarma wrapped in paper is better than that wrapped in aluminium foil.

It was certain that the food was carefully prepared as freshly as possible.
The price is extremely high, almost 4 - 5 times higher than a normal non-vegan restaurant, considering that the vegan # shawarma costs 52 QAR.
However, the quality, including the presentation of the food, is also quite high, with a great culinary skill under the management of an Asian woman.
This is one of the successful strategies in food service.
An unqualified triumph, with the names of the dishes on the menu, the presentation of the dishes, and the fresh preparation, and with aiming at a higher price point in the niche market.