When you created your restaurant, you certainly must have thought a great deal about your customers — what type of food, what kind of atmosphere, what kind of lighting, what kind of interior — all genus of things that would delight your customers.
So, what exactly does your customer want? Is it just Good food, at the lowest price? – may be, but that’s not all, your customers want something extra — lots more. To find out, what’s that, read on…
When you focus only on cost, you will be missing the chance to attend the other constraints of your customers.
Customers want to be greeted with a smile.
Experts say that you just have eight seconds in hand to make a good first impression. The person who welcomes customers as they enter the restaurant lay down the pace for the whole event.
Customers want accessible staff members.
Not many guests want servers who hang around at the table, but an attendant/server should be accessible within a minute or two of a customer requiring something. Veteran servers incessantly make the rounds of each table in their station to ensure that all is fine.
When you listen to grievance of people about restaurants, one that is time and again voiced is that the staff gathered together in a cluster, talking away, while the customer did everything other than stand on his chair to get noticed. Being accessible doesn’t have to mean on the spot service — in fact, all but the most demanding customer will be realistic and voice their request in “When you feel convenient, could you…?” or “We just need one more spoon…”
A diner’s anticipations usually rise with menu prices, but to stand out, service should at all times surpass the standards of the genre. Service is intangible, however—it is a significant factor which can ruin or shine your show. How many times have a fine server triumph over an otherwise average meal, or on the flip side, how often does awful service wreck a chef’s best intentions? A lot of times, when asking why a customer’s experience was disappointing, it was revealed that it was the service that was responsible, not the food. Poor timing alone can mess up an otherwise wonderful feast.
Customers want variety.
Prove your customer that you are bendable and you can exert yourself and work around their diets and tastes. Be variable and provide your customers with substitutions or other alternatives. Whether it’s including a no- or extra cheese in your sandwich in your selection or opting for a cream or no cream on your ice-cream topping, it’s always a good business sense to let your customers customize their order, whenever possible. POS software manage all things with ease for restaurants
Customers want a smooth liaison.
Cultivating a good relationship with your customers is not a one time job; it takes years to develop it. When a customer has a satisfying experience at your restaurant the first time, your association is not over, in fact, it has just begun. You’ve benchmarked the customer’s anticipation at a certain level, and that customer will expect at least that — or enhanced experience the next time they arrive at your place. You achieve this as long as you provide high-class service and food product and communicating and listening to your customers at the same time.
Customers want knowledgeable staff members.
It is very important for servers to know their menus thoroughly. Make sure your servers can identify the components of your various dishes and how they are prepared. Customers appreciate servers who can make out how a menu will relate to food allergies and other possible problems. The customer in fact value server’s advice on menu choices. This doesn’t imply that your server hangs around the table as the customers talk about the menu, but a server must be close by to help clientele recognize and verify their needs and choices.
Your servers can be showered with questions — all of which appear logical to your customers. To them your server is a “specialist” who is expected to know all the answers to their questions at their fingertips. Ensure that your servers are aware of the components of your various dishes and how they are prepared. Ensure that your servers are well aware that it’s okay to say, “I don’t know.” When a customer asks something, they don’t know about. Instead of guessing, instruct them to confess they don’t know and go get the answer.
Customers expect a clean restaurant.
Customers crave to eat in a place that is hygienic and where linens are unsullied and floors are unsoiled. Just one slip-up, such as water spots on a plate or food crumbs on the floor, and you have a raised eyebrow questioning the cleanliness of your entire maneuver. The easiest way to maintain your standards elevated is to set up schedules and procedures for how each maintenance chore within your restaurant is executed. Staff must be taught in how every task is to be accomplished.
Customers want a visible restaurant manager.
Customers like to identify that somebody in authority is close by to respond to their questions or resolve a dispute. Although the customer doesn’t call on you, he would like to see that a manager is accessible. The presence of a manager making the rounds is comforting to the customers that someone is “available” if they call for it.
Customers want to come to an appealing setting and relish a good meal. They turn up at your restaurant to have some pleasing moments. When you will abide by the expectations of the customers, you will be proficient in serving them better and even exceeding their expectations.