I travel the country often, have many opportunities to dine out and formulate many personal opinions.
Ambiance usually plays a huge factor in how I first choose a restaurant whether driving by or googling a cuisine, the vibe matters to me. Once I walk in the door and get past the atmosphere, I pay close attention to the interaction I receive from the front of house team, because I am quite biased about service also. My expectations here are through the roof after two decades of personally training my staff. When it comes to the menu, I’m not soley a sophisticated “foodie”, but love all types of good food, so this part of the magic restaurant formula is also important. I believe most diners are looking for all three of the above: “Food, Service & Ambiance” when they select a restaurant to eat out, so this should be top of mind in the total experience you provide your guests.
Restaurateurs can be somewhat biased about their operation, thinking “I’ve got this”! To be honest, I was like that too for many years, but came around to fresh thinking. That is, taking a big step back from the place and seeing what the guest sees. This is the first step in building and sustaining a powerful brand!
If you do this, will you see an exciting, dynamic place that guests are still raving about many years after opening, or a restaurant that could use not just a fresh coat of paint, but an overall start from scratch makeover?
Give this episode a listen, then sit down with your team and discuss fresh ideas. From mild to wild, change is good, You can be sure your customer will notice and spread the word.
Now go out there and Rock Your Restaurant!
Roger
