What is the client eye?
This is what the client observes, be it a pleasant sight that will make this client say WOW, or an invisible sight that will create a negative attitude. While your customers are waiting for service, they either stood or managed to watch your actions. Your guest sees everything, be it clean or dirty. Your guest can also hear everything like: chefs arguing in the kitchen, or a manager screaming at an employee. Do you really want to expose your dirty laundry to your customers?
In the restaurant industry, you need to crush your competitors. In today's economy, restaurants are hard to earn and survive. This is not rocket science to understand how to survive and even succeed. It is important for you to have some experience in the restaurant industry in order to understand what needs to be implemented in your restaurant. If you do not have such experience, hire people who have experience and will dedicate your success.
Your customer's feedback on your restaurant is crucial to your success. After all, how do you know if your employees are doing the right things for the right reasons if someone doesn’t observe them? Your customers see and hear everything while they are in your restaurant. What your customers see and hear can have a huge impact on repeat business.
The following abandoned areas will negatively affect repeat business:
- Parking: Cigarettes and trash throughout the parking lot. Trash can smelly and full.
- Hostess: Fingerprints are in all front doors. There is no one at the door to greet the customer. Employees pass by the guest, and they do not recognize them.
- Restrooms: Toilets and urinals are dirty , No paper towels or soap, and the trash cans are overflowing. The baby changer does not have a sanitary napkin and is dirty.
- Canteen: Dirty tables and condoms are dirty and empty. The floor is dirty and there are spots on the carpets. Service is slow or servers communicate with each other and do not pay attention to clients. Servers do not know the menu and can not answer questions.
- Kitchen: Long check time. Cold food. Negotov or overcooked food. Chefs speak too loudly, and guests can hear the chefs using profanity. Food is not prepared, and all menu items are not available to customers on request.
I'm not saying that this happens in your institution, but I argue that there are several restaurants that may have one or more of these problems. This creates a negative exit, leading to a reduction in repeat business.
Put yourself in the shoes of a customer and see what they see and hear, what they hear, client. Train your managers proactively and avoid problems before they happen or get out of control. Remove all eyes before the guest sees them. Make sure you are a guest: start the inspection from the car park. Then make a full passage of the entire restaurant and correct the problems as you continue. Create a list of things that need attention and delegate them to your employees. Be sure to follow the steps below to make sure that the task you delegated was completed correctly.
Managers must be on the floor at any time of the peak. They must give directions to the staff and make table visits to ensure that the guest is completely satisfied. Managers must be on the floor in 90% of cases and in the office in 10% of cases.
Here is a cool part. Do you want to improve your customer service? If you answered yes, then the next part is reliably simple, if your managers are on the same page as you, and that they correctly execute the correct eyes before any peak period.
There are many excellent resources to help improve your restaurant, for example: restaurant forms and checklists.
- Restaurant front of the house : Use the checklist to open to make sure your restaurant is ready before opening the restaurant during the day. Use the closing checklist to help close the restaurant properly and set up a discovery shift. One of the ways to keep the house cleaned is to use the check list of the toilet in the restaurant, which guarantees cleaning and warehousing through the shifts. There are many different restaurant forms that can be used to keep a clean, organized and organized shift.
- Types of server servers A: I would recommend this service form server steps. This form will help increase your overall customer service, as it focuses on the WOW service from the minute a customer enters your restaurant until the customer goes to your restaurant. You can even use the server quiz or maintenance quiz steps to make your servers aware.
- Kitchen checklists: Restaurant kitchen checklist is a fantastic tool that can be used to prepare a kitchen before any meal period. The manager will take a walk through your kitchen, looking for expired products, using date points and correct product rotation. The manager also ensures that the kitchen is completely full and that all products are at the proper serving or storage temperature.
If for some reason you have difficulty or frustration in trying to transform your restaurant, you may want to find a professional restaurant consultant to help you with the policies and procedures. A restaurant consultant can also assist you in delivering quality training that will help you make a profit.
