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Already one of the leading restaurants on the South Coast, with a
solid reputation for consistently good food and value for money,
Champers has now made further progress by relocating and upgrading
all its facilities. The new Champers is nestled in a quiet lane just
off the main South Coast road, in an attractive, traditional
Barbadian building, with a beautiful cliff-top setting that
overlooks Accra Beach and a super panoramic view over the ocean.
Alive and vibrant Caribbean design and atmosphere, Champers offers
the romance of a waterside dining Gazebo, `bubbly fun` in its
downstairs area or the enhanced elegance of its spacious dining room
upstairs. Both dining areas in the main building have their own
lounge and bar.
Wireless Internet Available .. Ideal for those Business Meetings. No
Extra Cost, Just bring your Laptop and you can Surf the Web..
The key new product enhancements at Champers include a private car
park for our customers which is supervised by a parking attendant,
an art gallery curated by Vanita Comissiong as well as an internet
cafe.
At Champers we have made every effort to ensure that our handicap
facilities are adequate as on arrival, provision has been made for
parking at the side of the building, we have included a ramp at our
entrance, seating on the lower level makes it very easy to maneuver
to tables on the terrace and our new bathroom facilities are also
wheelchair accessible.
Our recently crafted mission statement below, is our focus as we
take Champers to the next level, in our quest for an international
accreditation, such as Zagat and AAA.
``we take pride in providing unpretentious casual dining in an
unforgettable, relaxed atmosphere, offering consistently good value
and service aimed at pleasing the most discerning palate through
freshness and quality``
As we seek to upgrade the Champers brand, we have embarked on a
people development and training program in partnership with May
Hinds Consulting to enhance our service quality, as we focus on
better management of human resources not only for the greater
benefit of the company, but to increase added value for our
customers dining experience and to encourage improved product
knowledge for our employees as well as a chance of self development.
The program started in January 2006 and will be phased over the
year, as we continue to explore best practices in the delivery of
service to customers.
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