Introduction
In the restaurant industry, quality is more than just a buzzword. It's a commitment to excellence that permeates every aspect of the operation. That means training staff in service and food preparation, establishing a quality control program that extends from prep through serving, and keeping customers informed about delays or other problems that may arise during their visit.
Use a well-defined training program.
You can use a well-defined training program to ensure that your staff is consistently trained on the same core principles. This will help them understand what is expected of them and how they should act in any situation, whether it's during their shift or when they're out of work.
Train your staff to be consistent: Everyone wants food that tastes exactly the same every time they order it, so make sure your employees know how important consistency is for customer satisfaction. If you want customers coming back again and again, teach everyone how important consistency really is!
Train your staff to be friendly: People go out for dinner or lunch most days because they want an enjoyable experience with friends or coworkers; if there are no smiles at the restaurant where you eat lunch every day then why would anyone come back? Make sure every person working at this location knows what makes people feel good about being there--and then encourage them all over again when someone seems like they could use some cheering up (even though we already know this happens all too often).
Establish a quality control program.
In order to maintain consistent quality in your food and service, you should establish a quality control program. This includes setting standards for both the food and service that your restaurant provides. You can also establish a system for monitoring customer satisfaction with these standards. Finally, make sure that any changes made to your menu or operation are evaluated by staff members who have been trained on how best to implement them within the context of their specific station or role within the restaurant.
A well-designed quality control program can greatly reduce mistakes in both preparation and presentation--and will ultimately serve as an excellent tool for maintaining consistent levels of customer satisfaction over time.
Keep customers informed about service and food delays.
When you're dealing with a service or food delay, it's important to keep your customers informed. You can do this in a number of ways:
If you have an automated phone system, use it to convey information about the delay and when they can expect their order.
If there is someone available at your restaurant who can speak directly with customers, make sure they are aware of what's happening and how long they might have to wait.
If possible, let those waiting know that their orders will be made fresh when they arrive--this will help keep them from getting upset if something goes wrong later in the process (like if a cook accidentally puts cheese on their cheeseburger instead of bacon like he/she was supposed).
It's important to establish a culture of quality from the top down so that everyone knows what's expected from them, from the servers to the kitchen staff
Establish a culture of quality from the top down so that everyone knows what's expected from them, from the servers to the kitchen staff. This can be done through a well-defined training program and by keeping customers informed about service and food delays. It's also important for management to set an example for their employees by maintaining high standards themselves.
Conclusion
The key to maintaining consistent quality in both food and service is to establish a culture of quality from the top down. The best way to do this is by implementing a well-defined training program and quality control program that everyone understands. Customers should also be informed about service and food delays so they know what's happening when things aren't going according to plan.