Opening a restaurant today is not a task but to invite the same customers again at the restaurant is the task. As there is a saying that customer can make or break a restaurant especially after influence of social media.
To improve the customer experience the first and foremost thing which is taken utmost care of is the taste of the food at the outlet because that is the first thing which drive the respective consumers to the an outlet. “We take care that the food is delivered fresh, good taste giving them a wonderful experience of it. The next thing which improve the customer experience is the behaviour of the people of the outlet so we make sure that every person visiting our outlet gets a proper response, greeted well and served well through our people so that it sum up to a nice experience overall” shared Mohit Kumar Bhati, Co-founder at Dumpling Momo.
Getting the employee ready
Restaurant owners now-a-days take initiative to train their employees because it is an important part for the success of a restaurant. “We have our own set of internal manuals through which each n every employee of our concern are trained for the process of customer walk in to the customer walk out at out outlet,” added Bhati.
However, Jayanti Kathale, Founder & Director, Purnabramha Foods said, “I told my staff that you are not only preparing the food and serving the food; you have to understand that the customer has come for some reason as there are three kinds of people who come; some come to enjoy, some come out of expectation or who has no one to share with.
Making a connect
And with revolutionary impact of smartphones and its applications, the technology has given yet another way to stay connected with customers. These apps help the customers to give information related to what bar or restaurant to visit and where it is located. The different modes of social media platforms likes facebook page, twitter handle, instagram posts and even through SMS, calls, mails helps restaurateurs help to connect with the customers.
Apart from these, restaurateurs ask for the reviews or feedback in there visitors book when the customers leave. This helps to indentify where the problem lies and the next time they don’t get such complains.
Customers are provided with some discount coupon so that they come again to the restaurant. “Not only by money but with love and affection, I take care of my employee and customers. As we believe connect with their hearts not with their wallets”, said Kathale.