It is what buyer observes, whether it is a pleasant sight that definitely going to cause that customer to say WOW, and even unpleasant sight that will provide a negative attitude. While your customers are anticipating service they are seated or standing and have time to observe your surgical procedures. Your guest sees everything, whether can clean or dirty. Your guest can also hear everything such as: cooks arguing in the kitchen or the manager yelling at an employee. Would you really want to expose your dirty laundry towards the customers?
In the restaurant industry you should try to crush your rivalry. In today’s economy it is tough for restaurants flip a profit and survive. It’s not rocket science to find out how to live and even to succeed. It is important for to have some experience in each industry in order to understand what needs to be implemented in your restaurant. If you don’t have that experience, then hire that have experience that can commit to achievement.
Your customer’s feedback regarding restaurant is crucial to your success. After all, how’s it going going to know if your staff is doing the right things for your right reasons unless someone is observing them? Consumers see and hear everything as they are within your restaurant. What your customers see and listen to can make a huge effect repeat business.
The following neglected areas will negatively impact repeat business:
Parking lot: Cigarettes and trash through the parking area. Trash cans smelly and filled.
Hostess Area: Fingerprints usually are over the front doors. However no one at the door to greet the support. Employees are walking past the guest and that they are not acknowledging them.
Restrooms: Toilets and urinals are grubby. There are no paper towels or soapy the trash cans are overflowing. Baby changing station does donrrrt you have sanitation wipes and is dirty.
Dining Room: Dirty Tables and condiments dirty and empty. The ground is filthy and are usually many visible stains on the carpets. Service is slow otherwise the servers are chatting with every other do that paying focus to customers. Servers don’t know the menu and can’t answer fears.
Kitchen:Long check times. Cold food. Undercooked or overcooked food. Cooks talking too loud and also the guests can hear the cooks using profanity. Food isn’t prepared and all the menu items aren’t offered for customers to buy.
I am not proclaiming that these things occur with your establishment, but what I am stating may be there handful of restaurants may perhaps be have or even more more of these issues. Could creating an undesirable outcome ensuing dwindling repeat business.
Put yourself in the customer’s shoes and see what they see and hear what they hear, the customer’s eye.Train your managers to be proactive and head from all the problems before they happen or make of arm. Eliminate all eyesores before the guest sees them.; Pretend you would be the guest: start your inspection from the parking yard. Then do a complete walk-through for this entire restaurant and correct issues because you proceed. Make a list of items which require attention and delegate them into the employees. Remember to do follow-up to be sure that the task a person need to delegated was completed good.
Managers must be on the floor during all peak times. They should be giving direction towards the employees and conducting table visits to be sure the guest is fully satisfied. The managers should be on ground 90% of that time and at the job 10% of the time.
Wereldkeuken Westzaan
Kleine Steng 30, 1551 NC Westzaan, Netherlands
+31 75 612 0045