1. Providing customers with excess value

Mode: For example, if a guest walks into a restaurant and you hear from his manners that he has a cold, the waiter can inform the kitchen in advance and prepare a steaming bowl of ginger soup for the guest.

If the waiter notices that the guest has stomach trouble, he can serve the guest a small dish of raw peanuts. If the waiter notices that the guest is drunk, he can serve the guest a cup of sober tea. In addition to "indirectly" reminding the guest's friends not to embarrass him, the guest will be moved if he notices it. These are also the embodiment of humanized service.

2. Surprise customers

Ways: For example, remember the information of the guests, and send them greeting cards in advance during the holidays, with words of blessing written neatly on them, such as: "Mr. XXX, thank you for your support in the past days, and wish you all the best in the new year". Is a greeting card worth it?

3. The menu should be simple but distinctive.

Ways: put on the pattern, manage the menu in a "bright file", carefully research and develop the dishes in the kitchen, strive to bring forth the new ones, and be distinctive in the setting, design and ingredients, avoiding dishes that only emphasize the pattern but not the nutrition.

The waiter knows about the dishes and introduces the taste, characteristics, ingredients and efficacy to the guests. After the guests are seated, the waiter first recommends the special dishes to the guests, but at the end, he should respect the guests' choices.

4. Provide ready-to-eat snacks, so that customers can move chopsticks immediately

Mode: After the guests take the table to order, they can serve one or two dishes of side dishes first. Suggestions are snacks such as "hawthorn slices" and "vinegar pickles", which means that the guests can keep eating without delaying their dinner.

5. Keep the restaurant busy and fresh.

Ways: The styles of decorations, furnishings, tablecloths, etc. of restaurants should be changed from time to time, and the waiters should walk "steadily, quickly and healthily". There are no more places for guests to chat and stroll, and they should not speak loudly or loudly. The redundant waiters should not appear in front of customers at will.