Keeping your customers glad and fulfilled is a critical segment of what makes a great restaurant. As such it’s critical that your team are furnished with all the abilities and experience important to offer fabulous service to every guest even during busy service periods.
A great customer service experience often means as much, or much more than the quality of food and drink so taking care of business is fundamental if you want to create repeat eaters and increase average order value.
1. Train your staff
One of the most important steps in providing great customer service may be a proactive step: train your staff. Coaching your staff completely and properly helps make sure that they’re given the tools to provide the most effective customer service that they possibly can.
Training involves quite just teaching your staff the technical aspects of a way to do their job. It can even be your chance to introduce and reinforce company culture, teaching staff how to adhere to your own chosen protocols for rule and handling specific situations. Having systems in place for your staff to provide great customer service to help them just do that.
2. Greet customers cheerfully
There’s no bigger bummer for a customer than walking through the door and being ignored by the host, or not knowing wherever to go. it’s confusing and doesn’t make them feel welcome. Not an excellent begin to a night out!
Make it a priority to cheerfully greet each customer who walks within the door, very shortly after they enter the institution. This may not only begin their expertise off on a good foot, however, but it’s also easy to respect and good manners at work. A little thing just like the correct acknowledgement goes a long way.
3. Run Menu Tastings for Staff
Customers are more taught than any other time in recent memory about food and drinks and they expect their wait staff to have the option to offer them detailed information on the dishes on the menu.
As such, each individual from staff ought to have tasted each dish and should have working information on the fixings. At the point when asked they ought to have the option to make suggestions, ideally with a drink matching to fulfil both the customer curiosity and taste buds.
4. Suitable Clothes/Uniforms
It doesn’t make a difference whether your restaurant is formal or easygoing, regardless of whether the uniform includes pants or a suit, your staff should all look like it. Their uniforms are one of the primary things customers will see and are important in establishing the pace and assumptions for customers. Even the most casual uniforms should have a consistent approach across the team and members of staff should be well presented.
5. Control Online Customer Touchpoints
The customer experience doesn’t begin or end at the restaurant’s doors. It begins with brand awareness, maybe through a social channel, perhaps they walk past the restaurant or it’s suggested by a friend. At that point, most customers will audit the site and the menu on the web. They may proceed to check sites locales to perceive what others need to say about the restaurant. Once they’re done, if they liked their experience they may leave a review of their own, or recommend your restaurant to another of their friends.
Because of this, if a restaurant wants to grow, find new customers and encourage repeat eaters they need to control the online customer experience as well as their in-store experience.
6. Do not Keep Customers Waiting
Nobody likes to be continued pausing. This implies opportune assistance by staff with a productive kitchen and good communication between Front of House and Back of House staff.
One way restaurants are improving their customer service is through the use of innovative technologies like table ordering. Table ordering allows customers to scan a QR code on their table and order and pay from their phone. This allows staff to focus on delivering food and ensuring customer satisfaction. It has the additional benefit of actually increasing AOV as customers can easily add items to their order, such as additional drinks and sides at any point during the meal, without having to wait for staff members’ attention.