Methods to make sure customers come back:

1. Handling customer complaints

When a customer's dining behavior is not satisfied, he or she will complain, or even file a complaint. Complaints once produced, whether for the customer, or for the restaurant, is an unpleasant scene. When the customer is dissatisfied with the restaurant, or the quality of the service provided is not satisfactory, the customer's psychological and physical may cause harm, and even because of the complaints caused by the waste of time, it is impossible to measure.

In fact, not all customers will complain, but rather "refuse to come back" to express their dissatisfaction, and even influence all their friends and family to take concerted action against them. On the other hand, if the customer is to complain to express their dissatisfaction, at least it will give the restaurant a chance to explain or improve.

2. Treat customers as equals.

Anyone who spends money in a restaurant, rich or poor, expensive, high or low, is our customer and deserves fair and equal treatment. Because businessmen have a mission to supply goods, whether you like or dislike someone, you must be fair in your purchases and sales. When you treat all customers equally, customers will flock to your restaurant due to your fairness and equity.

3. Pay attention to how you treat your customers.

Each customer is a separate personality with an independent character. You must respect him. Whenever you need to pay attention to your own speech and demeanor, respect your customers. Your attitude may be the starting point of a good relationship, or it may be the trigger point of a war between you and your customer. In short, whatever the situation, you should never lose your manners. If you are sincere, your customers will leave a good impression and return to your catering establishment again.

4, integrity, honesty

To do business you must be honest, the restaurant business process by cheating customers to live is not long. In reality, will be fooled by not many people, the customer is the most intelligent, but also the most fair, as long as he felt in your restaurant when he was, he will be back to avoid, and he will be fooled after he told the people he knows, so that a pass ten, ten pass a hundred, the restaurant's reputation stinks, so don't cheat the customer.

Extended information:

Restaurant business philosophy:

Developing a marketing model that meets the restaurant's needs, warming up re-visiting customers, stabilizing casual customers, attracting latent customers, and identifying overcustomers. In the past two years, with the development of O2O marketing model, the "group purchase" of the tide, some restaurant operators are also wrapped up in it, and the "group purchase" as a means to save the market. However, when the uneven group purchasing customer consumption, you will find that you can no longer see the trace of these people.

Strictly speaking, these people are not the target customers, they enter the restaurant for only one reason, that is, ultra-low prices, the price is not ultra-low they will not come. They are in the restaurant's customer system belongs to the "passer-by", and is a poor quality "passer-by", their "re-entry rate" is basically equal to zero.

Research the customer's internal brand awareness. The first task of a viable restaurant is to establish and maintain a steady rate of repeat business. On the contrary, some restaurants in order to momentary "popularity", through the stimulation of marketing methods, it seems to appear in the queue situation, in fact, there is no backbone, can only have a "flash in the pan" of the scenery.