When you are planning to eat at a good restaurant, obviously that restaurant must meet your high standards and expectations. With your evening centered on the restaurant meal, you want to ensure to have a very positive experience. But what are the benchmarks of a good food restaurant? And how does it differ from just mediocre restaurants?

A successful food restaurant transcends beyond just food. It offers a dining experience, an adventure in taste. The really superb restaurant does so subtly, without drawing attention to it. However, the real efforts that the restaurant managers and chefs put forth are behind the scenes; you as a customer only see a flawless execution of service and top-quality food.

One of the best points of eating or hosting in a good food restaurant (as opposed to home) is the ability to leisurely enjoy conversation with your guests and good food and wine. In order to really relax and enjoy yourself however, the restaurant must meet several criteria.

The restaurant should be busy enough. Of course one of the top reasons people choose a food restaurant is because of a favourable review, by either a restaurant guide or publication, or by simply word of mouth from other restaurant patrons. It adds to the excitement to be a part of a cultural landmark or a "hotspot". By the same token, perhaps you don't find waiting in a line outside the restaurant for three hours before being seated to be a positive element of your restaurant experience. As with everything, balance is the key.

Appropriate background music is essential in establishing and reinstating the restaurant theme and is a vital part of the restaurant ambience. Again, careful balance is important. You want to be able to hear and appreciate the music, while not being forced to shout over it in order to be heard by your party. The wrong choice or volume can be jarring and downright disastrous in creating the restaurant experience. Think loud, modern dance music in a romantic French bistro.

Of course, service is of utmost importance in a food restaurant. Once again, the theme is balance. Too little and you feel neglected and annoyed. Too much and you feel hounded. A good-quality restaurant takes great care and preparation in training their wait staff, and rightly so. A competent waiter has the ability to save a restaurant's reputation through busy peak times or a food mishap by properly engaging and pacifying the guests. Unfortunately, this also applies in the reverse situation- a bad waiter can ruin the restaurant experience, even in spite of great food or decor.

The real test of a top food restaurant is without a doubt its food. All the preparations, decor, music, service and even wine cannot compensate for a weak menu. There are many styles and types of cuisine to choose from; the choice is up to the diner. Whether you are in the mood for Chinese, Thai, fusion, New American Classic, French, there are restaurants out there that accommodate the fanciest of whims. However, the underlying theme is the same; well-prepared, authentic food, true to its style or method. The ideal restaurant menu is neither bland nor too trendy. It should reflect the personality of the restaurant owner and match the theme and atmosphere of the restaurant. It's not an overstatement to say that the menu is the heart of the restaurant.

Of course, the menu must not have any spelling or grammar mistakes, such errors reflect sloppiness and negligence and provide a bad image of the restaurant. It should be timely, with no outdated items which the restaurant no longer carries. As for the actual content, balance is the key; simple dishes offset by intricate delicacies. A qualified restaurant chef will be able to keep familiar comfort foods, all the while keeping guests interested with new or innovative presentation or ingredients.

A crucial element of restaurant service is the timing of meals. This goes beyond merely ensuring that the meals arrive in a timely fashion. A high-end food restaurant has meal planning down to an art. The stretch of time between the appetizer and main course; between dessert and the final bill; all have a subconscious effect on our perceived restaurant experience. Too closely spaced apart and we feel rushed to finish our meal, too long breaks in between and we are getting anxious or uncomfortable. A smart restaurant manager instinctively knows to let his patrons linger over their dishes, at the same time not getting restless or bored just waiting around.

A true connoisseur of food restaurants holds the wine list as one of the top concerns. A restaurant manager or owner should spend a considerable amount of time assembling his wine list. The restaurant wine list should be well-balanced regarding type and price point and should carefully complement the restaurant's menu. For interest, the restaurant should source many suppliers to avoid a standard or formulaic feel to their wine list. At the same time, it is worthy to the customer to pay a bit more than the retail price of wine (a fact of life for restaurant patrons) if the wine is chosen well and compliments the meal perfectly. Paying attention to the glassware is a sign of a true food restaurant as well; even a lower-priced wine tastes better out of a large, sparkling glass!

A good restaurant owner, confident in his ability does not feel the need to engage in gimmicks or novelty; he knows that the fresh food prepared in his restaurant will speak for itself. Simple decor, friendly staff, authentic food prepared with care- those are the ingredients of a top-notch food restaurant.