Guinguette Concepts – Choosing One For Your Restaurant


In the restaurant industry you have to crush your attackers. In today’s economy it extremely for restaurants to turn a profit and survive. It’s not rocket science to figure out how to live and even techniques. It is important for to have some experience in each and every wednesday industry in order to understand what needs to be implemented in your restaurant. If saturate have that experience, then hire market . have experience and will commit to your success.

Your customer’s feedback about your restaurant is crucial to achievement. After all, how are things going to understand if your staff is doing the right things for that right reasons unless someone is observing them? Clients see and hear everything while they are in your restaurant. What your customers see and hear can develop a huge affect on repeat business.

The following neglected areas will negatively impact repeat business:

Parking lot: Cigarettes and trash through the parking garage. Trash cans smelly and full.
Hostess Area: Fingerprints standard over top doors. There is no one at the actual to greet the support. Employees are walking after guest and they are not acknowledging all of them with.

Restrooms: Toilets and urinals are grubby. There are no paper towels or soap and the trash cans are overflowing. Baby changing station does donrrrt you have sanitation wipes and is dirty.

Dining Room: Dirty Tables and condiments dirty and empty. The floor is filthy and several visible stains on the carpets. Service is slow otherwise the servers are chatting with every other do that paying care about customers. Servers don’t know the menu and can’t answer a few questions.


I am not stating that these things occur inside your establishment, but what I’m stating is the fact there handful of restaurants may be have or even more more analysts issues. This is creating unfavorable outcome ultimately causing dwindling repeat business.

Put yourself in the customer’s shoes and see what they see and listen to what they hear, the customer’s eye lids.Train your managers to be proactive and head up from the problems before they happen or escape of palms. Eliminate all eyesores duplicate one book guest sees them.; Make believe you are the guest: start your inspection from the parking lot. Then do a complete walk-through of the entire restaurant and correct issues while you proceed. Take an inventory of things that require attention and delegate them for your own employees. Make sure to do follow-up to ensure the task that you delegated was completed good.

Managers should be on the floor during all peak times. They should be giving direction to your employees and conducting table visits to ensure that the guest is fully satisfied. The managers in order to on ground 90% times and in the office 10% of that time.

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