Want to increase your revenue for almost no cost? Focus on customer satisfaction.
The truth is, customer complaints are inevitable. Even if you’re the best, most decorated restaurant in town, you’ll inevitably come up against disgruntled patrons. What’s more important than getting all good reviews is the way you and your staff handle the bad ones.
If there's one truth about the restaurant business, it's that hard working people love to eat out. It's the perfect way to achieve a few minutes of relaxation and enjoy a good meal without expending the time and energy to cook something at home.
The natural flow of a modern dining experience assumes that a single table will want a single check but, of course, this isn't always the case. The way people live and manage their relationships is reflected in the way they dine. Independent people may insist on always paying for their own meal no matter who they dine with while more communal minded groups may take turns paying an entire check or pull from a shared fund for shared meals.
Any business person worth their salt will tell you that a company is only as good as its people. The restaurant business is no different. And while great management and well-seasoned chefs are crucial, it’s important not to overlook Front of House (FOH) staff—the friendly faces of your business and your best brand champions.
Even with the rapid evolution of how we pay for everyday things, many restaurants still rely upon an antiquated system for billing customers that can be an enormous waste of time for everyone involved.
From shy first dates to tenth wedding anniversaries, couples at every stage of their relationships have been coming to restaurants for date nights for centuries. The tradition of romantic dinners is as old as the existence of restaurants themselves so it's no wonder that many venues strive to create the kind of service, ambiance, and consideration necessary to make couples feel like they are the only two people in the world even in a busy dining room.
The Ready team hits the streets of Vancouver to gauge how people fee about waiting in line at a restaurant? Is there even a positive part?
Over the past several years, the luxury experience has changed considerably. Instead of focusing on buying "things," the millennial audience, in particular, has shifted to using the bulk of their purchasing power on experiences. They want to live big, live well, and enjoy the experiences that are offered to them--including the way they eat their meals.