Did you know that about 14 percent of customers do not return to your business because of food quality and service quality due to 68 percent? So there is no point in training waiters and waiters to provide excellent service for recruiting their customers every time?

The competitive advantage today has to do much more to make the restaurant a "favorites" list. One way is to tailor the service to each type of customer that comes to your business. For example, sales and service techniques for families with children differ from products delivered to older customers. The same goes for business clients and holidaymakers. You are never sure that the staff of the restaurant service will of course understand these differences. Unless you are trained, it is most likely to be one size for any service.

Learn waiters and waitresses to be attentive and follow the advice below to help you assess customer needs:

• Time Limit (Slow or Limited Time)

• Mood (festive, romantic, stressful)

• Age group (children, teenagers, pediatricians, elderly people, geriatrics)

• Purpose of Visit (Social, Private / Intimate or Business)

• No (male, female)

Since about 80% of communication conveys facial movements and verbal and nonverbal body language, in contrast to the actual words, teach the service group to focus on the following areas:

• Verbal language (voice, speed, inflection, speech, pronunciation and grammar)

• Body language (eye contact, facial expressions, movements and gestures)

Look for the customer's waiting signs, for example, watching their watch, looking around, or tapping their fingers. Carefully observe your customers' image (for example, clothing, accessories, hair, makeup, etc.). This gives you many tips on your eating needs.

Here's an exercise you can share with your service peg. Specifies the types and types of different clients to customize the services in each customer category. When preparing a pre-meeting or corporate training, do this job with the staff of the restaurant service.

Customer Type and Service Proposals:

1. celebrating

– Since the celebration of customers, they are generally more budget-oriented, more price-conscious, with spicy food and drinks, and a cake to recognize the occasion

– Celebrate the celebration client and focus on their main event

– Society unless it is serving a couple of desirable private lives

2. Elderly

-Because many older customers gain a limited income, direct them to value-oriented foods, and recommend light, soft, and less spicy foods

– Patient and talk slowly, stretch your voice and watch carefully

-Refrain of acts that can be interpreted as acts of slander or child management

3. Family with children

-Use high chairs and comfortable seating

– Get ready for your favorite suggestions and easy fingerprint printing

-Does something to take the child's attention (play books, pencils, crackers)

– Have a patient as long as the family orders and gives the children the opportunity to arrange themselves

– Thank you very much for the customers for their children

– Thank you kid for kid friendly questions

– Place drinks where spills are less likely and remove obstacles (such as vases and centers)

-Quickly clean spilled and keep the area okay

-Add Extra Napkins

4. Romantic couple

-Send your married couple to a niche or a hidden area to privacy when you plant them

-Select high-priced products along with wines, champagne and exotic desserts, as romantic couples and primary people usually have higher budgets

-Divides a highly organized and effective service

-Minimize conversation and allow them privacy without floating

5. Business

– We recommend higher priced items as many business people have a business account and need to calculate allowances

– Quickly prepare the items you've prepared quickly and let them know when your chosen order requires long preparation for business lunch

– Ensure highly organized and efficient service and ensure that orders are made immediately

-Minimize our conversation and allow them privacy without falling over them.

Please note: When using alcohol, make the staff aware of the signs of poisoning and avoid alcohol. Teach Your Workers to Deny Alcoholic Sale to Minors

Other types of clients include the restaurant alone (individual customer), disabled customers, teenager clients, rushing customers, first-time customers, large groups / gatherings . Again, each customer has a "specific" service demand. In addition to recognizing the category to which customers belong, the above service proposals are a recommendation and are not in stone. Always make sure that you fully appreciate each of the dining rooms watching oral and body language to determine how to interact with them. Mike Owens, Brick Oven LLC Director at Topeka, Kansas, said: "Using the above examples in role-playing scenarios is an extremely effective way to properly train service teams … helping them to fully understand how they are serving their services and the same provides the canned service to everyone. "

" Service "is not just about giving food and drinks to the desk – it provides much more to the customer than it matters. The implementation of a solid training program focusing on personalized services separates you from your competitors. Exceeding each customer's needs with the customized service takes a little time. However, it is worth the effort. When a customer wins, everyone wins, and this is a triple game – more money for you, increased tips from serving staff and happy clients who become loyal to the defenders and direct their friends to your business.

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