Restaurant Customer Service – How to Get Repeat Customers
It is what client observes, whether it is really a pleasant sight that heading to cause that customer to say WOW, or an unpleasant sight that creates a negative attitude. While your customers are waiting around for service they are seated or standing and sufficient to observe your surgical procedures. Your guest sees everything, whether it’s not 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 into the customers?
In the restaurant industry you should try to crush your rivalry. In today’s economy it extremely for restaurants to show a profit and survive. It’s not rocket science determine out how to outlive and even strategies .. It is important for you to have some experience in each and every wednesday industry in order to understand what needs to be implemented in your restaurant. If do not need have that experience, then hire market . have experience and tend to commit to achievement.
Your customer’s feedback regarding your restaurant is crucial to achievement. After all, how are you going realize if your employees is doing the right things for that right reasons unless someone is observing them? Your customers see and listen to everything as they definitely are within your restaurant. What your customers see and hear can create a huge impact on repeat business.
The following neglected areas will negatively impact repeat business:
Parking lot: Cigarettes and trash in excess of the parking lot. Trash cans smelly and filled.
Hostess Area: Fingerprints standard over the front doors. However no one at the door to greet the purchasers. Employees are walking after guest and they are not acknowledging all of.
Restrooms: Toilets and urinals are mucky. There are no sponges or soap and the trash cans are overflowing. Baby changing station does not have sanitation wipes and is dirty.
Dining Room: Dirty Tables and condiments dirty and empty. Ground is filthy and there are visible stains on the carpets. Service is slow otherwise the servers are chatting with each other do that paying care about customers. Servers don’t know which menu and should not answer a few questions.
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 meant for customers to order.
I am not stating that these things occur in your establishment, but what I am stating is that often there are several restaurants may be have one or more of these issues. This is creating a negative outcome resulting in dwindling repeat business.
Put yourself in the customer’s shoes and see what they see and listen to what they hear, the customer’s in the future.Train your managers to be proactive and head there are numerous problems before they happen or move of palms. Eliminate all eyesores duplicate one book guest sees them.; Make believe you are the guest: start your inspection from the parking lot. Then do a complete walk-through on the entire restaurant and correct issues because you proceed. Create a list of items which require attention and delegate them for your own employees. Remember to do follow-up to ensure the task that delegated was completed good.
Managers should be on the ground during all peak nights. They should be giving direction to the employees and conducting table visits to ensure that the guest is fully satisfied. The managers always be on ground 90% of the time and on the job 10% times.
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