The Factory Reviews Summary

Food Quality

Pros:

• "Great food at a good price, no matter what you order it's made to perfection."
• "The food on the line was so good. My dad could not stop raving about the ribs and my kids loved their food as well."
• "The food and drinks were absolutely delicious."
• "Food is tasty. Kind of a spanish flare."
• "Food was good. We got Mini Mofongo with shrimp, Guacamole & tostones, a Dominican sandwich with beef and a quesadilla with beef - all delicious."
• "The food is absolutely phenomenal, vegetables and seafood fresh af."
• "Oxtail Stew was Super Tender and Flavorful."

Cons:

• "The churasco was bland and served without the chimichurri that other restaurants serve with their churasco."
• "Chicken Mac n Cheese was too Saucy, it needed more Dense Texture."
• "Food is garbage, salty and no flavor."
• "No vegetarian option. Calamari was rubber. Fries were soaked in oil."
• "Chicken Wings had No Flavor inside, it needs to be Marinated Overnight in Non Salted Wet Seasoning."
• "Fried Red Snapper needs more Flavor."
• "The food was bland except for the snapper which was seasoned with way too much lemon and pepper."

Service

Pros:

• "A wonderful, great restaurant. Staff is friendly and customer focused. You are greeted the moment you enter."
• "Staff always check on your needs. World class food and customer service."
• "Service was great and the restaurant is very spacious."
• "The server was so professional and fast as heck too, even tho the place was busy."
• "Our server Wilme was awesome. He was attentive and always checking in on us."
• "Staff was amazing and drinks were on point! The young lady Genesis that took care of us was the best waitress I've ever seen."
• "Our waitress Alex was an absolute gem."

Cons:

• "This turned out to be a terrible birthday party for my friend."
• "We waited 2 hours for our food which was served cold."
• "Worst service I have ever received in any restaurant."
• "They didn't give us enough food and at one point brought out Eggo Waffles to be serviced."
• "If you speak English you will be ignored."
• "Very poor service, food was cold."
• "The waitress seemed like this was the very first time she ever done this before, which means the service was HORRIBLE!!"

Ambience

Pros:

• "Inside Decor is beautiful."
• "The decor is first class along with the music."
• "It's spacious, hyped DJ, ambiance and professional staff!"
• "Amazing ambience, beautiful decor, delicious food and the homemade sangria was unreal."
• "This place is amazingly huge and very upscale."
• "Beautiful interior."
• "The place is beautiful."

Cons:

• "dj plays Spanish music allllllllllllllllll night."
• "Don't be fooled by the decorations."
• "Even if you request to play different music, they’ll literally tell you they have no English music to play."
• "Music was way too loud. I don't like having to scream just to have conversation over dinner."
• "Negative zero a public nuisance with the loud abusive noises that your establishment attracts with no respect to the surrounding neighborhoods in your vicinity."
• "It had a lot of decorations and such a festive ambience."
• "Seemed to me to be more for the Spanish crowd."

Management

Pros:

• "The only bright spot in this situation was the Manager LizBeth. She was beyond amazing."
• "Lisabeth (the wonderful manager) was extremely helpful during the whole process of planning a party."

Cons:

• "TERRIBLE BUSINESS PRACTICES."
• "Worst Happy Hour Experience Ever, The Menu Wasn’t Even Available To Explains The Deals."
• "The owner is oblivious to his business, he doesn’t care therefore nobody cares!"
• "Management should keep an eye on the restaurant’ staff since they give Poor service because they know they will receive an 18% tip no matter how bad the service is."
• "Please, please, please change management, someone knowledgeable in food service, restaurant management, catering & in business management and this place will live up to the potential it has."
• "Management barely speaks English, waiters/waitresses are God awful."
• "The Owner stated that he was going to charge us an additional $1000 for him to open the restaurant."