Ramada Inns don't vary much from city to city. Sure, some are newer and spiffier than others, and the accents of workers will differ among regions, but a single corporate philosophy guides them all -- and unfortunately their respective dining establishments as well. The philosophy is based solely on the bottom line, which, when applied to those restaurants, translates as: "Why bother hiring talented chefs who can create flavorful meals using fresh ingredients when, for a fraction of the cost, you can hire minimum-salaried kitchen workers to take premade frozen foods, heat them up, and disguise the lack of quality with embellishments?" This sort of thinking is probably the reason Ramada Inns have never earned a reputation for fine dining, and why,... More >>>