North Augusta's Local
http://manuelsbreadcafe.com
Manuel’s is different from other restaurants in presentation, food choices, their target customers, and food production. In Yan's "Of Hamburger and Social Space", they describe Finkelstein's classification of restaurants. Manuel's could be placed under the "amusement" type of restaurant, but it seems more fitting for it to be classified as a cafe due to its informal nature and ambience. Manuel’s relaxed ambience differs from some chain restaurants in its inviting nature. Manuel’s usually has a movie playing or some type of live music, making the customer interested in their surroundings. It feels high class but still plays to the casual meal. Manuel’s also offers food choices that are dedicated to freshness. I personally don’t know of many other restaurants that have their own private farm only 3 blocks away. I forgot to ask, but it seemed that they only served what was in season in their restaurant as well. With the fresh food however, the prices are higher than your average casual restaurant. The type of guest that Manuel’s is likely to have includes the neighbors from the surrounding quaint neighborhood and also people who value where their food comes from. To the later, it reassures them that the food is fresh that they are eating. They also know that if they have any questions about food chemicals or allergies, that the people in the restaurant know exactly what they are serving. This ties in with their food production. Their local food production encourages them to reach out to other local farmers to provide the food that Manuel’s does not have on the Blue Clay Farm. On the global scale, the local restaurant is mindful of their carbon footprint, sustainability, recycles what they can, and reduces waste. The difference between eating at Manuel’s and your every day chain is noticeable with just one visit.
