Restaurant Matters: The Triumvirate of Customer Experience

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Restaurant MattersSince ancient times, eating out has been an important form of socialization. The Romans came up with the first food joints, and even up to present, places where you go with friends to swap stories and eat grub are still in. Restaurants will never go out of business as food is innately tied with man. That is why many people start their own. Restaurateurs — both green and veterans — know for a fact that customers keep the business running.

That said, if you’re planning to open one up, or busy with keeping one going strong, you need to know the factors you shold prioritize. Shorian Painting shares the three things that center on customer experience: food, ambience, and service.

Food

The heart of every self-respecting restaurant is the kitchen. Food is the love that it dishes out. Of course the chef knows best, but things such as your target demographic, trends and food quality should be noted. If there are a number of immigrants in the neighbourhood, perhaps a taste of home will put them through the restaurant doors. Trends such as the fitness wave would dictate the menu, as most restaurants now go for the light and healthy snack repertoire. Food quality is also a must. Restaurants with the best customer feedback oftenserve the freshest produce, or best aged meat. Your chef would know, and striking up a deal with your local farmers would pay dividends.

Ambience

A restaurant isn’t just a space. It’s a place – your customer’s place. The interior design is not just walls, chairs and paint, it’s the reflection of the restaurant’s identity, the owner and its food. Customers not only eat the food and imbibe the drinks the restaurant serves, but also takes in the scenery. Does it look modern? Daring? Or laid back and homely? Is the interior large enough for customers to enjoy their food and space? A consultant that provides commercial improvement services can help you plan with the design.

Service

There’s a reason there is a pleasure in dining out. It’s because diners are treated as guests. Service is the mainstay of the hospitality industry, and the treatment customers receive would determine if they will come back for more. Competition is fierce, and every restaurant is inventing new ways to be unique and accommodating. In some places, waiters can take a tall order without having to write it down. For others, their servers would know your name personally as well as your usual order.

Would the staff bake the customer a complementary cake if it was known that it was the customer’s birthday? Will they perform as show? Or at the very least, smile in every exchange? These little things make a customer feel welcome and right at home. They will want it, and they will keep coming back for it. And in the food and restaurant business, a little goes a long way.

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