{"id":27921,"date":"2023-12-12T14:40:35","date_gmt":"2023-12-12T19:40:35","guid":{"rendered":"https:\/\/gfs.com\/?p=27921"},"modified":"2023-12-12T14:40:36","modified_gmt":"2023-12-12T19:40:36","slug":"from-a-servers-smile-to-a-clean-operation-shaping-a-memorable-customer-experience","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/from-a-servers-smile-to-a-clean-operation-shaping-a-memorable-customer-experience\/","title":{"rendered":"From a server\u2019s smile to a clean operation: Shaping a memorable customer experience"},"content":{"rendered":"<p>Picture this: You\u2019re standing at the back of your restaurant, observing guests walking through the door while your staff makes little to no effort to acknowledge them. It&#8217;s a cringe-worthy moment because what happens in those first few minutes sets the tone for the entire dining experience.<\/p>\n\n\n\n<p>In today&#8217;s world, creating an exceptional dining experience is more vital than ever, with challenges like inflation and the ongoing labor shortages still plaguing the industry.&nbsp;<\/p>\n\n\n\n<p>Experts say operators must go the extra mile to turn occasional customers into regulars, which begins with delivering top-notch service.<\/p>\n\n\n\n<p>According to Laura Taningco, Gordon Food Service\u00ae business solutions specialist, quality front-of-house service is the secret sauce to customer satisfaction. &#8220;Operators need to see things from the guests&#8217; perspective,&#8221; she insists.<\/p>\n\n\n\n<p>Recent data indicates that lower service quality keeps more folks at home rather than dining out, negatively affecting operators.&nbsp;<\/p>\n\n\n\n<p>\u201cWhen people do come into your restaurant, your No. 1 goal should be to give them an experience that exceeds their expectations and brings them back again,\u201d Taningco advises.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-customers-want-more-than-just-good-food\">Customers Want More Than Just Good Food<\/h3>\n\n\n\n<p>Customers crave a valuable dining experience; the key is offering &#8220;consistency, convenience and quality,&#8221; Taningco says.&nbsp;<\/p>\n\n\n\n<p>Matt Dyson, a Gordon Food Service business solutions specialist, said putting those three elements into action is a powerful way to counteract what experts call consumer &#8220;trade-down&#8221; activity, where people spend less on dining out. It&#8217;s a trend, with QSR\/Fast Food traffic rising while full-service restaurant traffic is taking a hit.&nbsp;<\/p>\n\n\n\n<p>Why does this happen? It\u2019s about not meeting customer expectations, Dyson said. A guest\u2019s experience starts even before guests enter the door \u2013 think websites, social media and online menus.<\/p>\n\n\n\n<p>Here\u2019s what Gordon Food Service experts say is most important to the overall success of the dining experience:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Consistency is crucial<\/strong>. It&#8217;s what customers want, something they can count on. Taningco points out that McDonald&#8217;s is an example of an operator nailing that consistency. Customers know what they will get from the moment they place their order.&nbsp;<\/li>\n\n\n\n<li><strong>Convenience counts.<\/strong> When service suffers, the dining experience becomes anything but convenient for a guest. Online ordering, take-out and delivery should be easy. Guests don\u2019t want to have to work for it when it comes to placing, picking up and receiving an order. Operators should provide guests with what they can\u2019t make at home or easily get elsewhere.&nbsp;<\/li>\n\n\n\n<li><strong>Quality remains top of mind.<\/strong> With almost half of Americans looking to dine out to socialize, they can also experience quality through the restaurant&#8217;s atmosphere. That means keeping the operation inviting and clean \u2013inside and out \u2013 makes a difference.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-know-your-audience\">Know Your Audience<\/h3>\n\n\n\n<p>Stephane Renaud, Gordon Food Service business solutions specialist, emphasizes that operators must understand their audience. Tailoring online interactions to cater to the customer base is a smart move.<\/p>\n\n\n\n<p>&nbsp;\u201cIt&#8217;s about demographics and digging into what makes your customers tick,\u201d he said. Training staff to know and understand the patrons will also result in returning customers and better profits.<\/p>\n\n\n\n<p>\u201cFor years, operators have focused on chefs and food and neglected the utmost importance of service and front-of-house experience. Training for waiters is lacking, and we feel it in many restaurants,\u201d Renaud said.&nbsp;<\/p>\n\n\n\n<p>He observed the fine-dining segment continues to train their staff, but he said most \u201cmid-scale\u201d restaurants haven\u2019t prioritized training.&nbsp;<\/p>\n\n\n\n<p>It\u2019s about going beyond customizing an employee handbook. Taningco suggests one-on-one sessions with front-of-house staff to ensure they understand expectations. It\u2019s the little things that have the most significant impact, she said.<\/p>\n\n\n\n<p>&#8220;When servers greet each table, they should do so with a genuine smile, a mindset to exceed the guests&#8217; service expectations and gratitude by thanking guests for choosing to dine with them. That&#8217;s hospitality,&#8221; she said. She said the check presentation should also be seamless, with an invite to return and another thank you from the server for their business.&nbsp;<\/p>\n\n\n\n<p>Those positive interactions are what leave lasting impressions on guests. And word of mouth is potent: Happy customers can become an operator\u2019s biggest fan.<\/p>\n\n\n\n<p>\u201cWe need to put some love back in the front of the house,\u201d Renaud said. \u201dMore people will come to your restaurant for the whole experience and not only for food.\u201d<\/p>","protected":false},"excerpt":{"rendered":"<p>Picture this: You\u2019re standing at the back of your restaurant, observing guests walking through the door while your staff makes little to no effort to acknowledge them. It&#8217;s a cringe-worthy moment because what happens in those first few minutes sets the tone for the entire dining experience. In today&#8217;s world, creating an exceptional dining experience [&hellip;]<\/p>\n","protected":false},"author":20,"featured_media":27922,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[69],"tags":[],"class_list":["post-27921","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-running-your-business"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>From a server\u2019s smile to a clean operation: Shaping a memorable customer experience | Gordon Food Service<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.com\/es-us\/ideas\/from-a-servers-smile-to-a-clean-operation-shaping-a-memorable-customer-experience\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"From a server\u2019s smile to a clean operation: Shaping a memorable customer experience\" \/>\n<meta property=\"og:description\" content=\"Picture this: You\u2019re standing at the back of your restaurant, observing guests walking through the door while your staff makes little to no effort to acknowledge them. 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