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Guide on Providing Excellent Customer Service: Before, During and After The Meal

7 Shifts

You may serve the best food on the block, but if your restaurant doesn't match its dishes with plausible customer service, your customers may never come back. That's why it's important to provide an outstanding dining experience from the second your customer's enter your restaurant, till the moment they leave.

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DEFINE, TEACH, AND LIVE YOUR RESTAURANT’S MISSION

Culinary Cues

Every marketer insists that a company have a clear mission statement that is designed to give direction to a company and clearly articulate to the customer and employee, what the company stands for. Promote your differentiated product or service without making it a competitive statement but note that you intend to own a position.

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ARE INDEPENDENT RESTAURANTS PRICING THEMSELVES OUT OF THE MARKET?

Culinary Cues

From my experience, it is difficult to experience a dinner for two in a moderate full-service, independent restaurant for less than $120 without gratuity. This is, after all, how you would approach any other expense – the exchange of money for a product or service. That’s 21 meals for two people over seven days.

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THE INTER-DEPENDANCE OF BUSINESS AND COMMUNITY RESTAURANTS

Culinary Cues

The stores were empty, and restaurant service staff were staring out windows from the vantage of unfilled seats. One of the most difficult tasks that any restaurateur or chef faces is convincing a customer to walk through the door for the first or twentieth time.

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10 Inspirational Hospitality Industry Stories During COVID-19

Social Hospitality

The hospitality industry has been hit hard, and it can often be difficult to see silver linings in immense uncertainty and tragic circumstances. Nevertheless, some brands have demonstrated how to be good to their customers, associates, healthcare providers, and communities during this time. LGO Hospitality: Raising Money for the Team.

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THE CHEF’S SECRET INGREDIENT – CONTEXT

Culinary Cues

Memorable food, exceptional experiences, a perfect evening…these are the types of reviews that every chef hopes for and every restaurant strives for. The service staff members have been well-trained and are enthusiastic about the restaurant concept. Is it possible to set the stage for these reactions? So, that should be it.

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Customers Demand Authentic Hospitality Experiences - Every time

Future Food

Customers Demand Authentic Hospitality Experiences - Every time Let’s start off by saying that commercial hospitality is everywhere we look. We are looking for the same thing – an authentic and positive food and beverage experience. From our morning coffee to our brunch on the weekend. Hello Beasty, Auckland.