Important things in restaurant

You are now a guest and have decided to visit a restaurant for the first time. You can walk through it, starting at the entrance.
1. Look at the sign: it often happens that one of the letters burns less brightly - the film on the letters burns out, and after the rain, it leaves traces of dirt.

2. Check the cleanliness of the door and window panes, if any), whether the handle turns easily, whether the door closes smoothly, whether the corners of the mat at the entrance are not bent, whether the floor is clean, in what condition are the numbers and hangers in the checkroom.

3. What do the people who meet you look like whether the uniform is in order and whether the heels on the shoes of the hostess are not knocked down, what is the appearance of the waiter who serves you, what is the condition of his hands, how he smells (whether he has not overdone perfume, whether there is no extraneous odor, for example, cigarettes).

4. Pay attention to the chair and the table where you sat down, whether there are no burned points on the chair from cigarettes or stains, whether the table is not wobbly, if there is a tablecloth - whether it is ironed, whether there are enough napkins, whether the salt and pepper shakers are filled. By the way, they may be filled, but salt can not be extracted from there - it is damp or just too coarse grinding.

5. Look around, to whether there are any remarks on the condition of the walls, whether the paintings hang evenly, whether all the TVs work, whether the lighting and the volume of the music...

In short, it is necessary to pay attention to everything that is “available” to the guest at the moment of being in the restaurant.

If in the hall you look through the eyes of a demanding guest, in the service areas you simply have to see everything through the eyes of a picky host who does not tolerate compromise. Here you are interested in absolutely everything - from guest dishes to the temperature in the refrigerators.

To make it easier and faster to control, we recommend using a special form in which the questions are divided into subsections, each of which has a critical question, failure to fulfill which nullifies the results of the entire section.

It is important to reflect all the parameters that need to be controlled, and many of them can be broken down into subsections with a depth of detail depending on your objectives. It's up to you, but we recommend detailing as much as possible, as the form, in addition to performing control functions, serves as a reference point for staff, showing those areas that need to be prioritized.

In the inspection form, just as in the mystery guest system, each item is assigned a score. The sum of all points shows the rating of the restaurant's performance of standards, as well as a rating of the technical condition. This rating is one of the key indicators in evaluating the manager's performance.

Apply various control tools, this will allow your business to improve, and constant improvements will be felt by the guests. You will see that the high level of service and atmosphere will not go unappreciated and will be reflected in the tips of the team!

Taking care of you and your business,

Bill&Tip (Bill and Tip) Team.

Want to learn more about how Bill&Tip can help your business or request a consultation from our team, simply follow this link.

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