A money-making catering store what is the most important

A, what is the basis of service?

Some people say that the basis of food service is standardized service. Some people say that the basis of food service is the smile service. People who say so, is not get it, the meaning of the basis of service. The basis of service is that if this condition you can not do, then other aspects of the good, the guests will not be satisfied.

The basis of food service is two degrees, speed and attitude. Second, speed includes serving speed and response speed.

You service and standard, smile and bright, the food is late, guests will be satisfied? Called you half a day does not come, guests will be satisfied?

To a toothpick napkin half a day do not come, guests will be satisfied? The first half hour after the checkout, the guests will be satisfied?

Three, the attitude is the attitude of the guests.

Not just a smile and enthusiasm.

Looking at the guests to order less food, the face of the guests will be satisfied? You can't just say that you've got a fake smile on your face, but you can't say that you've got a smile on your face.

Guests in the chat, your old enthusiasm to disturb, guests will be satisfied? The first thing you need to do is to get your hands on a good deal of money, and you'll be able to do that.

Let the guests comfortable attitude is a good attitude.

Fourth, the focus of the management of the waiter's time.

It is idle time, not busy time. The more idle. The more likely to have problems.

Fifth, the guests into the store most need to lead, rather than hello.

Many waiters greeted, walked away. Because, leading is the task of welcoming guests.

Sixth, the guest needs to be the first time to respond.

No matter what the waiter is doing, even if you can't get away, the sound of the promise should be the first time to the guests.

Seven, there are dipping dishes, must be first on the dip after serving.

Can not let the guests wait to eat, or eat wrong.

Eight, something is not good, and then will not please the customer, that must hang.

Always have to have the same attraction.

Nine, you have sat in every chair in the restaurant?

As a boss, if you have not experienced all the guest experience points, then you do not know what is service in your bones.

Ten, "welcome to" "please go slowly, welcome to next visit" and other programmed salutation has made the guest senseless.

Can you make the salutation, more temperature?

Eleven, customer satisfaction = demand fulfillment - expectations.

There are many stores that have increased customer expectations through publicity, leading to a decline in satisfaction.

Twelve, before spreading the table, you will look at the dishes?

Which ones are eaten up? Which eat less? Which did not move?

This way of looking at the dish information is more effective than asking for guests' opinions

Thirteen, I'm sorry, sir, you can't smoke here. Sir, smoking is allowed in the bathroom.

Which of the two sentences is better?

The opposite is true, not hard.

XIV. What is customary is not necessarily normal.

Conventions do not necessarily meet the needs of customers, to break the custom, will give customers a surprise.

Fifteen, service is like soccer goalkeeping.

While, many times to make the guest feel satisfied, and even get his praise, but as long as there is a time of dissatisfaction, it will be all for naught.

Sixteen, successful restaurant is to make the people who spend money satisfied, excellent restaurant to do to make the people who are invited satisfied.

Excellent restaurants and spenders have the same purpose.

Seventeen, dining also has after-sales service.

That is to help digestive services, very simple, send elimination tablets only,

eighteen, the first food service to solve the problem is not standardization, but two degrees of a complementary problem.

Good attitude, speed is the basis.

There are problems to make up for the measures are bumpers.

Nineteen, the dishes do not pass the table.

This one most can do.

Can not pass the service can not be on the table, generally can not do. There's no way around the shortage of people. When people come in, they have to be on the job. Onboarding is fine, but someone has to lead, there are consequences to consider, and there are remedies.

Twenty, and the same as a blind date, the guests of the store's first impression is very important. Did not polish the store do not easily take customers, first open and then adjust will pay a huge price.

Twenty-one, the guests should be treated as lovers, not food and clothing. The reasoning is very simple:

The attitude towards the lover, certainly better than the parents.

Twenty-two, where to put the best service people? Of course it is to welcome the guests!

Only this one post can serve everyone.

Twenty-three, my family's service is better than others. Better than who, better than a five-star hotel, or better than a fly shop? What you have to do is better than the competition. Twenty-four, I want to find good waiters. How do you find good waiters?

Give more money.

How much more? Is it something you can afford

Twenty-five: Do you know what a good waiter looks like?

Do you know the criteria for recruiting waiters?

Twenty-six, good waiters have good service?

The work is not by self-consciousness, it is by management, do you have a good management approach?

Twenty-seven, the waiter will ensure good service?

Service is a systematic project, and everyone in the store has a relationship.

Twenty-eight, rewarding the best and penalizing the worst will do.

Most stores do this, but good service is a minority.

Twenty-nine, good treatment will ensure good service.

Poor treatment will certainly not have good service, good treatment but not necessarily good service.

Not cause and effect.

Thirty, good service is comfort.

Underservice or over-service can be uncomfortable.

Thirty-one, what is the last part of handling customer complaints?

It is to identify the cause and prevent the same problem from occurring in the future.

Thirty-two, guests need to be taught.

Making guests eat more professionally is an effective marketing tool.

Thirty-three, meet the guests to educate our psychology.

Satisfy the guests' psychology of being a good teacher, there will be huge rewards.

Thirty-four, let the guests become actors in the restaurant.

The restaurant is a stage, the boss is the director, waiters and guests are actors.

Let the guests act well, is a high level of marketing.

Thirty-five, what is the touch point?

Every point of contact with the guest is a touch point.

There is a point where people guests are uncomfortable, are a failure of service,

36, the guest does not care whether you are professional or not.

He is feeling comfortable with himself.

Thirty-seven, waiting for the guests to provide what snacks? Popcorn and other puffed food are used for buffet. Snacks can neither make guests hungry to, but also can not be satiated. If you are full, you will not order too much.

Thirty-eight, the action of the service is not too much.

Too many programs will disturb the guests.

Thirty-nine, upscale restaurant tableware can not appear broken. Because breaking a mouth, also represents that you do not pay attention to quality.

Forty, the core of handling complaints is to satisfy the guests.

Explaining a whole lot of reasons for the guests can only be offensive.

Forty-one, handling complaints compensation should be different from person to person.

Can not just discount, free of charge.

Forty-two, what kind of is the real needs of the user?

One is what users really use, and the other is what users really care about.

For example, eating western food is really using, really care about is taste.

Forty-three, small restaurant upgrade is most likely to ignore what?

Dish upgrades, environmental upgrades are valued by the boss.

Service upgrades are often easily ignored.

Forty-four, do not pander to customers.

Lowly, pandering, guests are not necessarily satisfied.

Forty-five, don't forget the purpose of replying to a customer's bad review.

Defense and hard to endure can only add fuel to the fire.

Forty-six, don't just pay attention to the standing position, but also pay attention to the standing position.

Location of the right, can be the first time to see (hear) the needs of the guests, the fastest response, and, will not pass the buck.

Wrong location, and even hinder the guests,

Forty-seven, less a guest does not matter?

There is a line every day, so you're not missing one. If you are not satisfied, just leave. This kind of idea is not far from going downhill.

Forty-eight, the role of the cashier's service is more important than the waiter.

A waiter service is not good, will only offend a table of guests, the cashier service is not good will offend all the people who buy a single.

Forty-nine, to meet the unreasonable requirements of the guests is to pander to the guests.

The result of pandering to guests will make them more and more dissatisfied.

Fifty, not to meet the reasonable requirements of the guests is a slow guest.

Your inability to meet the reasonable requirements is your problem, not the guest thing.

Fifty-one, the temperament of the money store are smiling.

Come in and feel the smile everywhere in the store, not making money is strange,

52, how to treat the guests of advice?

Whether it is in the store, or in the U.S. on the comments, guests do not need you to explain and avoid responsibility.

Fifty-three, how to treat the guests of the opinion?

Whether in the store, or in the U.S. on the comments, guests do not need you to explain and avoid responsibility.

Fifty-four, to the consumer rules, first of all, they have to be very bull.

Dish, service to be not generally cattle, you are qualified to ask consumers.

Otherwise, it is a gimmick, sooner or later be demolished.

Fifty-five,, what should be done, but also to let consumers know.

Sanitation is something that should be done, but also to let consumers know, because, many stores can not do. Consumers are not comfortable with hygiene.

Fifty-six, why do you have to set the table in advance?

The vast majority of this unhygienic way of setting the table is either because the current table is too busy, or is framed by traditional habits.