Great customer service is the foundation of the restaurant experience. Guests have high expectations, and it is a restaurant owner’s job to impress them while simultaneously supporting the staff, balancing the books, and running the kitchen.

Satisfied guests represent a reliable source of revenue. People who enjoy the experience of dining at your establishment – not just the taste of your food – will return again and again, bringing their friends, and spreading the word about your business. Dissatisfied guests will be just as vocal, dissuading their friends from patronizing your restaurant.

Consistent customer service is essential for the consistent health of a restaurant. These three pillars of great service will help you better serve every single guest:


Sincere Communication

Treat each guest with sincerity and respect. They should feel like they matter to you, and not like just another order number. Greet them the moment they walk through your doors, and give your staff the tools they need to remember regulars. Restaurant technology like guest manager software can be a great help here. Taking note of a guest’s food allergies or favorite table will make their next visit that much more special. Servers should listen attentively, and never make a guest feel rushed.


Knowledge is Power

Great service depends upon the knowledge and experience of the staff. Your staff must be a well-oiled machine, and that means you must hire the right people. The managers and senior staff in particular should be seasoned leaders.

Provide continual training as your business grows. As your menu changes and your managers develop new service techniques, servers should stay updated. Teach everyone on your team about your specials, your chef’s cooking methods, and what makes your business unique.


It’s All in the Timing

Servers should always be available. It’s that simple. This doesn’t mean hovering over a table, or delivering instantaneous service, but it does call for them to be aware of their guests’ needs promptly. Great servers continually make rounds to check on their tables without intruding on their guests’ experiences.