The restaurant industry today offers us many options and places for every taste and mood. Finding the right option among hundreds of different organizations can sometimes be difficult. However, there are several universal criteria that help make an almost win-win choice. Vsevolod Cheremnykh, marketing manager of the Munterra lounge, told socialbites.ca about this.
The first tip is to assess the quality of the primary service. According to the expert, good customer service starts before the guest even sits at the table. Modern organizations try to attract customers at the dating stage. Today it most often occurs on the Internet and social networks. To do this, the restaurant needs a strong digital brand that will highlight all the benefits of the interior and the menu, and encourage one to come personally.
“An excellent example of the customer-centric approach is a digital menu where users can not only recognize the positions of the plates, bars and hookahs, but also see the KBJU balance, check for allergens and choose the perfect combination. from food and drink. Restaurant operators are often limited to digitizing offline booklets that are easily uploaded to a website or social network in pdf format. “This attention to detail is not an exaggeration, it’s a level of customer service that all restaurants should strive for.”
Psychological comfort is one of the most important conditions for a good rest, so you need to take care of the interior. For example, if the visitor does not like the place of the proposed table, he should be able to change the seat because he likes it more.
“But the location of the tables is not the main criterion for a good interior. The overall color scheme, lighting and noise level, and temperature regime are also important. Naturally, it is difficult for restaurants whose facilities do not have large areas to meet all the requirements. But some deliberately choose the hard way to provide guests with the most comfortable service.”
To fully enjoy going to a restaurant, you should not limit yourself to the menu.
“There is an opinion that the indicator of the quality of a restaurant is Caesar salad. Of course, every institution should be able to cook well. However, this dish, unfortunately, does not always reflect the characteristics of the chef’s culinary concept. Many restaurants try to stick to a certain idea by offering specials to guests. Special products such as bluefin tuna or truffle are used for them, and they are prepared using sophisticated culinary techniques. If the restaurant menu contains many different items, you should not consciously limit yourself to familiar and understandable dishes. Yet gastronomy is an endless field for experimentation,” he advised.
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