Questions, Answers
and More Info...
Before looking at this section, ask yourself the question... Why am I in this business? a) To give myself an income. b) To enhance my lifestyle (holidays, new car every year etc) c) To enable me to buy another restaurant. d) To fail and walk away after having lost all my life savings.
1) Customers:
You may say your business is too small for "Table Service Costa Blanca". But maybe your business is small because you
don't have Table Service Costa Blanca. Delays in table service creates the wrong impression with your customers. For
example...
Scenario) You have a reasonable number of customers most days,
there is always a peak at certain times of day, and occasionally you are
very, very busy. It can't be planned for, you are not prepared, and its too late to get more staff or do anything about it.
Impression) From your customers point of view... Waited
too long for the Menu, Poor Service, Waited too long for food, food was
cold, waited too long for bill. NOT WITH TABLE SERVICE COSTA BLANCA.
Result) They go away with the impression that you have a badly
organised and badly run business. They don't know that this is not
normal, but will clearly think twice about comming back. A restaurant
full of customers leaving your establishment with this impression is
disastrous and regular bad publicity and reviews for you.
2) Customers:
A recent survey revealed that customers on average spent a total of
35% of their time in the restaurant WAITING !!
Or put another way - don't buy any more tables and chairs, just use
the ones you have got, better and more efficiently.
3) Table Service Staff:
Your staff spend over 50% of their time performing no revenue earning tasks e.g.
Visiting a table to give the customers a menu, Visiting a table to take
their order (drinks and main course and again for deserts, coffee etc),
Visiting the service counter to check on the progress of an order,
Visiting a table to ask "if everything is alright " (Pointless
as customers invariably lie and in any case the feedback never gets to the owner or is misunderstood as a clomplaint), Visiting a table to present the Bill,
Visiting a table to collect the money.... and there are more !!
4) How many times have you overloaded the kitchen ?
Not with Table Service Costa Blanca - The chef can decide how many
orders to accept at any one time.
5) It would seem that we are sitting at a large table, where tables
have been moved together. How do I order, so the table numbers are
delivered together?
Choose your table number and order from there. All the food/drinks
will be delivered there.
6) I am in a group of 8 people and there are not enough menus.
No problem each person can login at the table and order from their mobile phone.
7) I need more Tomato Ketchup.
Normally you would attract the waitress, tell her what you want, she
would make another journey back to your table with your request.
Not with Table Service Costa Blanca - On your moble, just message her
what you want - one message - one trip to your table - no unnecessary
waiting.
8) Do I need to train new staff?
Basically no, its all in these help files. However there are certain Business Specific things you will need to tell them.
9) Restaurants take heed !! Here are the warning signs: Researched and tested over many years....
You start closing on certain days of the week.
Your customers do not feel they are special any more and your customer service begins to go down hill e.g. you dont air condition when you should.
You cut costs by cheapening up on ingredients (this has been happening for a while and good luck if you can get away with it). But its dangerous as people are not daft) Typical examples of this are the indian restaurants, they no longer use spices like cardemom, correander, paprica or turmeric. All the items off the menu are bland testless and have the same red sause poured over pre prepared food. Also remember mango chutney? - buy a jar of it - see the difference!
Recycled chips, old stuffing balls, badly cooked roast potatoes in a sunday lunch does not impress. Neither does yorshire puddings that take up half the plate, and cheese cakes that have never sean an oatmeal and butter base.
Next you cheapen up on the quantity of food you provide e.g two teaspoonfulls of chicken liver pate does not constitute a starter however much green stuff you disguise it with. And 6 months ago we found a starter of cheesy bites was 8 bites, next time 6 and now 4 - get the point - hope you do - it's your business!!
In amongst all this, your plate sizes reduce and your prices go up. (a sure incentive for customer to eat elsewhere)
If you get customer feedback (always misunderstood as a moan or complaint) you ignore it.
People vote with their feet - ignore customer comments at your peril as they don't come back.
Ask youserf the question..."If you decide to switch off your air conditioning to save money, do you think your customers would be inclind to come again or not come again? There are lots of other ways to increase your business and up your profits without upsetting your customers.
Is your chef/cook spending more time smoking than preparing food?
And finally, in panic mode you decide to waste money on a new website or change your name.
All of the above are components in the cycle of going out of business. You can tap into these signs by using our Table Service Analytics Program
10) Do I need to train new staff?
Basically no, its all in these help files. However there are certain Business Specific things you will need to tell them.
11) I still want to give that personal service to my customers
You can do both!! When you greet your customers with the menu, remind them if they want to use their mobile phone to order, it will take less time.
12) Does your restaurant website offer customers to go onto your mailing list.
You can do both!! When you greet your customers with the menu, remind them if they want to use their mobile phone to order, it will take less time.
Help