Over the years eating out pattern has changed among the customers’. Today’s customer is not looking at quantity over quality if a meal is perfectly served in a balanced state. But this has remained a question of trust among the restaurant owners on how they would balance out the portion/menu.
With change in trends, customers are now becoming more sophisticated and demanding. Restaurants are spending all their resources and efforts to understand their customers better and provide them with the best possible services. The more the satisfied customer, the more benefits it creates for the image of restaurant.
There is no denying that diners expect more than just great food when they dine out – they crave great experiences. “You need to provide a heartfelt meal where your guests say, hey! I enjoyed the food,” shares Rahul Dhavale, Executive Chef, Westin Mumbai Garden City by adding that everything remain sensation as it depends on guests what they want to have.
Also, the demand for high quality, value for money options has increased and it has not restricted to a five star restaurant. Fast food places and coffee shops are also offerings customers’ with great choices and value for money options.
“There is no surprise that people tend to eat smaller meals today but they also demand for value for money options wherein they must feel that their stomach is full after dining at a restaurant,” adds Aishwarya Bhende, Founder & Director, AB Celestial where eating out is all about creating a life time experience.
Though, handcrafted foods, off beat experience, multi-food moment are some of the emerging trends for diners wherein quality is more focused over quantity. With customers’ demand for high quality, locally sourced and organically grown ingredients, food in any restaurant is going through a change wherein restaurant owners and chefs are becoming smart by growing their own ingredients, partnering with local farmers and also making customers’ aware about their food and from where it is sourced. In short, we can say that it is today a norm to make your customer informed about what are they eating and what is being served.
Commenting on the same, Altamsh Patel, Executive Chef, The Park Mumbai says, “You don’t really know what your customer wants. Hence, you should always check with your customer on their preferences to create an everlasting experience for the.”
Thus, we can say that it is very essential for a restaurant to know and understand the concept of customer satisfaction and how they can improve themselves and end up with a happy customer as it is a very important aspect because it then leads to customer loyalty which in turns creates customer retention as a satisfied customer will visit again and again to the restaurant. And, would bring in the new guests along with them.