How to improve guest satisfaction with your restaurant

Problems are found in "walk-around management".

"Walk-around management" is a must-do job for restaurant managers every day. The restaurant manager has to go to all corners of the restaurant and the staff every day to understand the restaurant products, and "walking" is a kind of visible management. The restaurant manager often walks on the front line of the business point, and can not only find the problems in the service operation, but also the mental outlook of the employees, the attitude of the employees, the work efficiency of the employees, the accuracy of the service results, and the problems of the environment and equipment.

It can also provide face-to-face service and communication with guests, and listen to guests' views and suggestions on the restaurant. It can not only communicate and talk with employees, increase affinity and appeal, but also enable employees to make suggestions and ideas to praise the good performance of employees, give incentives, that is, let employees feel that the restaurant values them. It also instills the restaurant service concept and corporate culture to the employees, so that the employees naturally accept the restaurant's business philosophy of "paying attention to guests", consciously do a good job, and improve the satisfaction of guests.

Find problems in "Experience Restaurant Products".

The store manager should "walk around management" in his work and regularly experience the quality of his restaurant's product quality and the service in the process of purchasing products, so as to find out whether the quality of our products has declined, whether there is a decline in the quality of service in the process of purchasing products, etc., and find out in time, remedy, repair and deal with it in time, so as to stop the problem in the bud and not affect the guests.

Problems are found during marketing visits.

The restaurant manager spends 50 of his time doing marketing, and marketing is the leader of the restaurant. The restaurant manager should often lead the marketing team to market in the restaurant, and optimize the source market in the marketing results. Conduct on-site visits or telephone communication with large customers from time to time to understand the needs of guests and the areas to be improved and strengthened in our restaurant products and services.

Problems were found in the "Guest Feedback Form".

From the "Customer Feedback Form", we can find out how satisfied customers are with our products? What exactly are customers thinking? What do our customers appreciate about our services?

What do customers dislike about us? What are some of the most common complaints from customers? What kind of suggestions do customers have for improving the service?

1. Understand what the reasons for consumers to choose you are.

2. Provide high-quality services and products.

3. Strengthen staff training and education.

4. Good staff training will kill two birds with one stone.

5. Good reputation is constantly spreading.

6. Constantly strive for repeat customers.

For the catering industry, the first is the improvement of the environment, followed by the improvement of personnel quality. The improvement of the environment includes: whether the toilet has a peculiar smell, whether the restaurant is clean, and whether the lighting is moderate.

Whether the music volume is reasonable. Personnel's words: etiquette gestures, polite language, personnel attire.

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