text: I've gone to Mirabelle's since it first opened, and have experienced the highs and not so highs among their products. Generally-the baked goods are excellent if you do not need to know the ingredients (we're talking butter and sugar here), but one problem they have consistently had has been their customer service. It is often the case among local businesses that the manager or owner fails to see that the 'face' (or 'faces') of the business are those people serving the customers, and that they need to be trained beyond using Square and putting food in the bags. They should be 'there' mentally, know how to spot the first customer in line, and put the correct items in the bag or box. If there are a lot of customers, why not get a number device? Sometimes the line goes out the door, or customers would like to look into the display case first, but they cannot see it because of the crowd in front of them until it is their turn, and then they spend time trying to choose while people behind them wait. The customers in Urbana are a pretty civilized bunch, but owners will never know when they have lost a customer who does not return. I often get the feeling among local owners that if they are making enough profit, then that's it, no need to improve. However, there are always new businesses opening up and new competition. \nBeyond the products I suggest looking at: \n1.) training staff to be friendlier and more responsive to customers. \n2.) cleaning that place like it is a surgery. \n3.) Innovate products-try coming up with items that are not so heavy or hard to eat. For example-the sandwiches are made from baguette-fine, but they are so hard they cut the roof of your mouth. In France, Italy, and many other places, they scrape out the inner part of the bread to leave the shell for the sandwich filling, and wrap it tightly overnight, where it softens. \n4.) Offer ingredient lists for products.\n5.) Use social media to create enthusiasm for new products.