Product & Service
A recent N&O column: “New eateries should focus on service.”
An owner of two successful restaurants stated: “If you don’t have that (attentive, nice congenial service), you might as well not open a restaurant.”
The N&O restaurant critic has said the problem in the this area is the lack of professional wait staff and that most restaurants depend on part-time employees. While that may be the case….good restaurant operators should have a training process to ensure the level of customer service that is expected.
Service should be as important as the product….if our customer service was lacking than we certainly would not have repeat business. The same holds true for a restaurant.
Don’t take the customer for granted.