Service to the client in a restaurant

5 March 2009 - 18:17

The service to the client is a determining factor in the attainment of the success in a business, but it seems to successfully obtain greater importance when it is a restaurant business.

We see next some advice who will help us to improve the service to the client in our restaurant:

Amiable treatment

We must show amiability with the client under any circumstance.

Always we must greet, give the welcome, show a sincere smile, and say thanks.

Showing to us helpful and always kind any thing that it requires.

We never must discuss with him, before some reclamation or complains, always we must try to give the reason him, but when it is not possible, to say amiably to him that this time we did not share its position.

And we always must try to be flexible and to grant some concessions, for example, when the client asks to us to modify some plate or menu, or when it asks to pay to us with another currency different from the usual one.

To show interest

We always must show interest and to be solícitos with the client.

This one enters the restaurant, hardly is what we are doing, we must approach us him, give the welcome them and follow them until they take some table.

Then, immediately, we must put the places setting and give them the letter to them of the menu.

We can be delayed a little in serving its order to him, but a client enters a restaurant and sees that nobody approaches to him or that they do not put the places setting quickly to him, can feel ignored and to take a very bad impression.

Hygiene

The hygiene or cleaning in a restaurant is a fundamental factor, it is enough whereupon the floor of the kitchen are wastes (in case this one can be seen by the clients), or who the baths are dirty, so that is generated rejection in the client, and who probably does not return to visit to us.

In the case of the restaurants, the hygiene or cleaning must be obsessive, the dining room must be totally clean, we must avoid any paper in the floor; the kitchen must be clean, mainly, if it can be seen by the clients from the dining room; and the baths must be cleaned constantly.

But the hygiene not only must be present/display in the premises, but also, in our personnel, who must be or presenting/displaying and tidy, with the clean uniform, the trimmed nails, and the trimmed or moored hair.

Fast attention

In the case of the restaurants, the rapidity in the attention also is very important, although this one will depend on the type of restaurant that we have and on the type of public to who it goes directed.

For example, if our restaurant is of fast food, it is based on menus, or it is oriented to workers or executives who leave to have lunch in their hours of refreshment; the attention must be very fast.

What besides gaining us the preference of these consumers, it will allow to vacate the tables more quickly us, and to thus be able, to take care of a greater number of customer.

In case our restaurant is of familiar type or type gourmet, we can delay a little the exit of plates, since the clients who usually go to this type of restaurants, besides the good food, look for to happen pleasant awhile.

But we do not have either to exaggerate, always we must remember that it does not have nothing else annoying for a client in a restaurant, that to have to wait for too much by its order.

Labels: Marketing, Service to the client

Compártelo

Related contents:

1. Advice to offer a good service to the client
2. Errors in the service to the client
3. The importance of offering a good service to the client
4. The service to the client
5. Service to the client in a clothes store