Nowadays more and more restaurant guests want a ๐—ณ๐˜‚๐—น๐—น ๐˜€๐—ฒ๐—ฟ๐˜ƒ๐—ถ๐—ฐ๐—ฒ ๐—ฟ๐—ฒ๐˜€๐˜๐—ฎ๐˜‚๐—ฟ๐—ฎ๐—ป๐˜ ๐—ฒ๐˜…๐—ฝ๐—ฒ๐—ฟ๐—ถ๐—ฒ๐—ป๐—ฐ๐—ฒ, when they go out for dinner. Besides that the quality and presentation of the dishes are most important, there are other aspects e.g. the wine, the service and the overall ambience, that certainly count, and sometimes even decide whether or not to recommend your restaurant.

Here are some aspects on which clients rate your overall restaurant experience:

๐Ÿฅ„Restaurant guests appreciate the fact that there is an ๐—ผ๐—ฝ๐—ฒ๐—ป ๐—ธ๐—ถ๐˜๐—ฐ๐—ต๐—ฒ๐—ป, because the chefs are part of their restaurant experience. An open kitchen gives added value to the restaurant, because the guests like to see how their dishes are prepared, while at the same time witnessing the hygiene in the kitchen.

๐Ÿฅ„The ๐—ฝ๐—ฒ๐—ฟ๐˜€๐—ผ๐—ป๐—ฎ๐—น ๐—ฎ๐˜๐˜๐—ฒ๐—ป๐˜๐—ถ๐—ผ๐—ป of the staff (host, waiters, sommelier, chefs and owners) is a very important aspect of the restaurant experience. The desired profile of the staff that most guests have in mind are: a staff who is attentive (keep eye contact), neat, fast and knows what he or she is selling or bringing to the table. Besides that they visibly enjoy his/her work. If we also add personal attention to this, we have the ideal restaurant employee. Pleasant experiences with employees are one of the main reasons for customers returning to the restaurant.

๐Ÿฅ„Another very important aspect of restaurant management is ๐—ฐ๐—น๐—ฒ๐—ฎ๐—ป๐—น๐—ถ๐—ป๐—ฒ๐˜€๐˜€ of the restaurant. Guests seem to find it more important how clean a restaurant is than the quality of the service. A clean toilet with toilet paper, soap, personal hygiene products, hand sanitizers and rolled towels is very much appreciated. The toilet is a small part of the business, but it is no less important. The guests will think: if the toilet is clean, the kitchen will be too.

๐Ÿฅ„Guests like to share what they eat on social media channels, which makes ๐˜๐—ฎ๐—ฏ๐—น๐—ฒ๐˜„๐—ฎ๐—ฟ๐—ฒ (e.g. spoons and forks, knives, and a variety of dishes and accessories) more important than ever before. Many restaurants are taking this more and more seriously as part of their restaurant management and experience.

๐Ÿฅ„And last but not least, ๐˜ƒ๐—ฎ๐—น๐˜‚๐—ฒ ๐—ณ๐—ผ๐—ฟ ๐—บ๐—ผ๐—ป๐—ฒ๐˜†, is one of the most repeated words by guests in their rating of restaurants.

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