# data[].attributes.body
- The store have staff for open the door and welcome customers when they walked in.
- Create a comfortable space for customers

# data[].attributes.body
The mere exposure effect (1968)
- Vibrate, seasonal menu
- Burger: variety of flavour
- Diversity of choices: from starter to drink menu

# data[].attributes.body
The wagyu beef is fatty and overcooked
The filling is easy to eat, easy to get boring.
The buns arent toasted properly and very soggy

# data[].attributes.body
Do not actively support customers when customers do not know what to order.
But when the customer asked, the staff answered very enthusiastically

# data[].attributes.body
- Own uniform (brown t-shirt, apron)
- Well-dressed (tiny hair, nails)
- Staff attitude: friendly, smile and professional

# data[].attributes.body
The staffs are very knowledgable. When customers asked in-depth about the ingredients of the drinks, they answered easily. This has built customer trust.

# data[].attributes.body
- Quite and chill (oficers, partner)
- Diversity type of music (jazz, pop, instrumental music)

# data[].attributes.body
- Overall, caring, nice and supportive. However, the food preparation is a bit slow so customers have to wait for a bit.

# data[].attributes.body
Using goal-setting theory (1990)
=> Higher unit costs => higher price on product lines
- Quite expensive with Vnese people => Still affordable (fast-food industries)

# data[].attributes.body
- Ngoaam does not have any loyalty program for their customers.

# data[].attributes.body
Wifi connection is extremely easy and convenient. In general, the network speed here is good for office tasks such as checking and sending mail, reading newspapers, texting.

# data[].attributes.body
- They do not have children's menu since they target on young people from upper middle class.

# data[].attributes.body
- All of the staffs are so nice, greeting and friendly
- Suggest customers who need specific services
- Take care for the smallest details

# data[].attributes.body
- Ngoam may want to improve their menu diversity as well as provide special menu for different customer group such as kids menu, pregnant,…
- Improve technical tools to minimize order time and easier payment method
- In peak time, may need to note and recheck on the number of order in order not to forget any customer.

# data[].attributes.body
- General all items is new
- But it only has one branch so the facility is not diversified

# data[].attributes.body
- Contemporary fusion design between Asian and Western and bringing cozy atmosphere.
- Seats are available outside and inside.
- Very good Branding investment.
- The menu is a bit messy and difficult to read

# data[].attributes.body
- Haven’t specific smoking area
- Guests also seating outside (want smoke)

# data[].attributes.body
- I look forward some review about ngoaam that has bad feedbacks about their furniture and light in restaurant.
-> This point i think restaurant should improve it.
- Their space is quite small and hard to go around.
- Don't have parking lot
-  Level of satisfaction/tolerance is average level

# data[].attributes.body
According to Ngoaam's staff, all of the leftover food will be disposed of by an intermediary company to make food for livestock and poultry.

# data[].attributes.body
- In general, NGOAM is a downtown Hanoi restaurant that provides very good environmentally friendly service as compared to a local restaurant. All takeaway products are wrapped in paper boxes and paper bags while maintaining product quality.
Drinks (Kombucha Tea) are served in glass bottles; no plastic cups are used.

# data[].attributes.body
- Work on Quality Control
- Implement a Loyalty Program
- Attract consumers with promotions for new items and advertise a range of food items that appeal to a variety of diners.

# data[].attributes.body
Clean tables and facilities
toilet: meet Standard with essential equipment but no hand drier.
customers and staff are not allowed in the kitchen except chef
no gloves, some staff did not wear masks

# data[].attributes.body
Use hand sanitizer in the entrance
Chef and ktchen staff need to wear gloves and masks