Tips To Improve Customer Experience in Your Restaurant
It is all part and parcel of the real JC Penney. A good example is a Fine Dining restaurant where waiters go around taking orders at clients’ tables as opposed to a QSR or fast-food, which has static counters, or self-ordering kiosks. However, there has to be a process through which every restaurant’s order goes through to a stage that determines whether changes in operation are desirable.
1. QR Code Menu is recommended to be implemented to avoid the spreading of illnesses such as flu and gastroenteritis in a business environment
When technology is easily in one’s hands, why does one not make use of it? Menus through QR code have seen a new trend in the current market, if you have not adopted it yet, then it is high time you should. QR Code Menus are self-service menus which are placed on every table and easily usable with the help of a mobile phone. When a customer is ready to order, the customer can just go to the QR, see the menu, take a look at your specials for the day and order instantly and it will then send an order to the front end of the house together with the table number.
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2. Use a table reservation system that also affords pre-orders
Imagine, for instance, you go to the restaurant where you like the food served, and to your disappointment there aren’t any empty chairs to sit at as a party. Yes, this is rather akin to the status of your faithful clients that would occasionally like to book in advance a spot. In such circumstances, what they are left to do is to wait for the next available opportunity or in the worst case scenario, be forced to leave.
While many restaurants will have a system in place for reservations, they’re virtually non-existent, and for very good reason. This may cause loyal customers to book a table only to not arrive hence starving your business of sales.
3. Design loyalty member easy-order kiosks and counters
One thing that does help a lot is a loyalty program. One day, the repeated client wants to have a sense that ‘you are grateful to be with me’. It does not mean that you have to make constant price cuts and use such promos as two for the price of one. It’s the minor acts which can help cheer up the atmosphere within the interior of your restaurant – starting from receptionists.
4. Implement occupancy-based staff scheduling
When there is a high table, it turns out there is usually congestion within and or outside the kitchen. That is why you should consider the occupancy based staff scheduling. This way, there is no overcrowding of staff members yet there is no scarcity of them too. It also enables one to reduce human cash costs, particularly wages for the employees at certain times of the day when it is not very busy while at the same time guaranteeing an adequate number of employees especially in busy periods.
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5. Provide counter staff training
This is a rather frequent but not very-highlighted theme in numerous eating houses and bars. If there is still high staff turnover and you are not able to provide frequent training sessions for the front-of-house staff then the new employees are likely to learn the job on their own resulting in poor performance. It is important for your counter staff to work as such that is why developing a training manual for counter staff will help in keeping the counter staff informed.
6. Make your drive-through to be as proactive as possible.
If, however, your restaurant has a drive-through, don’t forget that it is akin to an extension of your restaurant counter. The clients here must be served even faster as in the case of the normal drive-throughs. As in the case of a normal counter, the customer cannot leave the drive through line once he or she has joined it. This causes frustration in the queue; therefore, it is wise to ensure that the drive-through employees are active to avoid making customers wait all along.
7. Relocate sellers’ position and change the countertop design
If indeed you have tried this and other ways and continue to have counter service issues including slow moving, then it is high time to redesign your counter configuration and atmosphere. Whenever you find yourself in such circumstances make sure that your customers are not embarrassed while waiting for your services. Place attractive pictures and other forms of ornaments around the areas where the counters are situated to capture your clients’ attention. It also creates a better waiting environment and adds to the overall aesthetic of interiors.
In the end
There is another version of counter service where we move to a counter and say what we want, be it a drink or food, and are then given a number stand. This number stand is placed on the selected table and the food or any drink that we order is served on that table once prepared. This is a service that is a variation of the counter service methodology in restaurants. It makes it faster and generates even more chances of getting more positive encounters with customers where excellent service delivery is exhibited.
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