Skip to content

Switch language:

  • ItalianoItaliano
  • FrançaisFrançais
language
Horeca Masterschool
Horeca Masterschool
  • Home
  • HORECA Masterschool
  • Academy
  • Contacts
Find in the blog
  • Home
  • HORECA Masterschool
  • Academy
  • Contacts

Dining room service: tips for happy customers

Jun192017
Servizio sala

Today, customers are increasingly demanding, and to make their experience satisfying, it is also important to manage the dining room service. Whether at a cafe or a restaurant, the dining room staff and their relationship with customers play a major role; they represent the entire site, being responsible for presenting offers and for external communication. If the staff is not up to the role, the image of the whole place may be damaged, even if the food is excellent. Good service involves a number of advantages:

  • the client will trust the place and will return
  • the customer will be satisfied and will advertise to friends and family with a resulting increase in reservations
  • the more loyal customers are, the more you can count on a “core group” of regular clients.

A restaurant owner must therefore be surrounded by competent staff well-suited to their roles, ensuring good and constant internal communication, training and motivation of the team.

 

What are the characteristics and tasks of good dining room service staff?

  • Hospitality. Dining room staff welcomes the customer; friendliness, helpfulness, a positive attitude, excellent appearance, and courteous speech and behavior are essential.
  • Preparation. Dining room staff must be able to introduce the site and tell its story to help the customer live the experience. They must know the menu and specialties, the technical terminology and know how to serve properly at the table. Staff must also be adept at suggesting dishes and combinations, providing helpful advice without being invasive.
  • Timing. A good customer service representative knows how to calculate and respect times, knows when to carry out the orders, offer dessert and coffee or clear the table. Most important – never rush your customers!
  • Problem-solving. Resolving crises with speed, efficiency and agility is not natural for everyone, but it is a skill to be cultivated.
  • Listening. Listening to the customers and asking the right questions helps to understand what they want and to anticipate their needs.
  • Customer loyalty. Recognizing and taking care of regular clients, spending time with them, calling them by name, and anticipating their requests help to strengthen relationships.
  • Open eyes. The aim is to make our customers grow fond of the place, so responsiveness, receptivity and attention to detail are always pertinent.

 

Would you like to have satisfied customers? Focus on the service, and leave the dishes to us!

CONTACT US!

Krupps on Facebook
4 years ago
Foto dal post di Krupps

Un'altra installazione vincente per Krupps. Al Viking Hotel Waterford, appena fuori dal centro di Waterford Greenway, un punto di sosta molto popolare per ciclisti e pedoni. Dopo il sopralluogo e tutte le verifiche necessarie di Murco Catering Equipment - Catering Equipment Ireland, è stata installata una lavastoviglie a cesto trainato EVO301. Inoltre l’intero spazio è stato specchiato in modo che la nuova macchina potesse inserirsi perfettamente sotto cappa esistente. #krupps #uniko #ikloud ... See more

View on facebook
« ‹ 1 of 381 › »
HORECA Masterschool è un progetto di Krupps
KRUPPS S.R.L. via Austria, 19 - 35127 PADOVA - ITALY P. IVA 04251180289

Find us on:

MailWebsite
Recent posts
  • The Best Chef Awards 2019
    30 May 2019
  • The Milano Food Week
    6 May 2019
  • The new technology and the 4.0 kitchen
    29 April 2019
Follow us
KRUPPS S.R.L. - 2017 All rights reserved - Credits