restaurant filled the entire market, large and small restaurants everywhere, in the face of the fierce market competition environment, many restaurants seem to have not know what tricks to embrace the diners. In fact, for the restaurant, in the final analysis, the nature of the product, in addition to the dishes taste, the following aspects are also important factors.
1, non dining peak, welcome you at the entrance to the restaurant?
2, do you have any non – fee items in your restaurant? Such as the guests on the table, such as charges (although it can be returned, but does not indicate that the project will allow consumers to eat a meal in a bad mood.)
3, when dining, whether employees holding something emotional or hinder the diners in the restaurant into the tool? Such as holding a bucket, etc. This way through the dining area, not only affect the consumer dining, but also allow consumers to eat greatly reduced mood, but also shows the restaurant staff training loopholes.
4, whether there are a lot of guests can not eat a lot of food, and the waiter failed to remind the phenomenon?
5, a private room guests, the restaurant will his name written on the door compartment, people at a glance?
6, the waiter served completely use the tray?
7, if there is a reservation, if there is any reservation position, Taiwan has yet to set the phenomenon?
8, do you take the initiative to greet the guests?
9, when the guest comments or questions, asking the waiter, whether the staff courtesy guests? (ignoring guests is the greatest disrespect to guests)
10, when people leave the restaurant, whether or not the rush hour, there are people to open the door?
11, whether the beverage varieties, dishes more varieties?
12, such as landing glass, glass is clean? (grease dust and wipe clean will see the scenery effect when dining mood)
13, is your restaurant clean? (such as the door has prominent position paper, browse tools cleaner)
14, you are in the restaurant company staff, restaurant staff in the lobby of the hall in the back and forth on the phone? Whether it’s the general manager or the foreman, it’s extremely bad to call in a business suit during the business hours
15, do you have any loopholes in the promotion of your restaurant manager? (may bring complaints)