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In this blog I have been publishing criticisms and suggestions on various restaurants. Especially in the area of services related to eating, comments are tied to the subjectivity of the writer (so, yo) and what seems to me it is the host of which have to communicate all. However, this still does not understand the restaurant owners. To all of which were picked by some comments, a few basic tips on marketing:
1. The customer is always right. If you say you are cold and burns your tongue just taste the soup, just caliéntaselo.
2. Apologizes but do not try to convince the customer to change his mind. If the dish is not what the customer expected it may be because there was a good letter-client communication. It offers an apology of the case but do not try to convince the customer to change his mind, just get uncomfortable and do not want to return.
3. Do not delay in serving. There is nothing more disgusting to see that everyone will receive their dishes, even the tables that came after, and that you are still sitting there waiting.
4. Warns if the dish is going to take. There are dishes that take more of their processing time in the kitchen than others. If your client asks you explain (or detállalo in the letter) that the preparation will take X minutes to get ready.
5. Do not offer what you do not. If there are dishes on the menu that are not available all year round, either by closures or seasonal ingredients, including ads with this caveat in the letter or prepares young men to know how to communicate this customer before they review the letter. There is nothing worse than imagining your saborcito suck the shrimp and then come to warn you that the ban has begun. L
6. Not generate a discussion with your customers. Least of all in public spaces like this. Just get back no more to your local and you will create an avalanche effect among potential customers, knowing the possible reactions you may have, will think twice before going to your local. Remember that the bidirectional communication means no fighting, no picking.
7. Rectify your mistakes. If a customer has a bad experience, and you are lucky to find out, take your education as an imput to help you improve your service, and if possible, direct contact with him to give some detail to give something the wrong time may have had. A complimentary dessert will cost 5 soles and may mean a much higher return for the good comment that the customer take you to their friends.
8. The youths must know perfectly the letter. Pedilan ironic advice to someone who seems to have never tried preparations where he works. A waiter must know which are the specialties of the house, the time of preparation of dishes and beverages which combine them. The groom is the direct representative of the establishment to the consumer.
9. Promotions. Having weekly variations, a promotion or a special day of the month is a hook that generates novelty to the client, and communicated in an appropriate manner can be applied in all kinds of restaurants. A promotion does not have to reduce the category of an establishment.
10. Loyalty. Generate your own database of customers who visit your local. Meet them and go to trade them on special occasions (Valentine, Christmas, New Year, Mother's Day, Independence Day, etc.) and personal (his birthday).
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