What Makes Our Restaurant Season? Essay

In every restaurant’s serving process, there is always room to improve efficiency and service quality for customers. We have created a process flow chart, a check sheet, and a service blue print for Olive Garden’s customer service. These tools help us identify problems and indicate possible improvements to better serve customers. Below are our proposals for improvements in four identified areas.

The restaurant industry can be a fickle friend. Business trends directly with the economy and is linked with a dizzying amount of other factors, enough to make any manager go crazy. Yet at the same time the industry is lucrative and therefore enticing. The industry has been a contributing factor in the slow recovery from economic recession and is showing growth in sales (Stensson, 2011). Specifically, the fast food industry if projected to grow at a slightly higher rate of 3.3% over that of the full service industry at 3.1% (Stensson, 2011). With expanding sales comes higher demand and restaurant jobs are estimated to rise by 1.3 million positions by 2021 (Stensson, 2011).

So what is the most important thing in a restaurant? You’d think it would be food. In a talk given by Thomas Keller, a restaurant owner, about what excellent food does to a restaurant, Mr. Keller talks a lot about the quality of food, and a customers experience. The experience that one has in a restaurant is something that should be completely about the consumer. If the consumer does not have a good experience at a restaurant, there is a good chance that he or she will not come back. The quality of the food at a restaurant can depend a lot on the quality of ingredients. It’s important to always have the

Customer service will take on a whole new meaning and will be thought of as the ‘guest experience.’ Staff will be referred to as team members (TM) and will be not only be trained in teamwork, menu, spirts/cocktails and concept, but in how to connect with their guests to provide, the guest experience, not just a meal.  Subtleties like TM knowing how to converse with guests and connect by asking how their day was…and listening for the answer, or complimenting guests on something they are wearing to interacting with their children. TM will make sure to answer guest questions properly and not say things like, “I don’t know if that’s good or not, because I don’t eat meat, but a lot of people order it.” to something appropriate, such as, “The filet is one of our most popular items and is amazing, however one of my favorites is the spicy tuna on potato

Seasons 52, in Santa Monica, serves upscale globally-inspired cuisine crafted with passion and a dedication to seasonal produce in its charming and relaxing restaurant. The lump crab, roasted shrimp and spinach-stuffed mushrooms with a parmesan-panko crust and the duck wing “lollipops” slathered with sweet and spicy Korean gochujang make superb appetizers. Some of Seasons 52’s specialty entrées include the honey and herb all-natural roasted half chicken with zesty jus, the wood grilled New York strip with soy garlic marinade and the lobster and fresh mozzarella flatbread with roasted sweet peppers, scallions and lobster sour cream. Craft cocktails, like the copper mug prairie mule with organic vodka, ginger beer and lime, make a delightful

This place became extremely popular when they first open their doors and she passionately put her knowledge to work with pristine local seasonal foods cooked in an intimate setting of 14 covers for 6 tables. The oak panelling, wooden floors with soft green colours, and pink beige chairs that are waiting for a seat from your private escort, gives off a private home feel among the impeccable designs and very skillful flavors decorating your squeaky clean plate. Cosy and intimate, premium and luxurious, noise levels are kept at a minimum and the concise wine list is kept at the

As a guest who is going to dine out in an average restaurant, I am not expecting anything special. However, every restaurant has to be clean and have some kind of service. The food should be tasty and appealing; the menu has to be clean and easy to navigate. The good service doesn't make the food tastier, but it can increase the guest's satisfaction and overall experience at the restaurant. When the atmosphere is good the customer will desire to stay longer. To be honest, I love eating out, trying new dishes and spending time in a good place. Sometimes you just want to

Chefs prepare and cook you diverse and mouth watering dishes!! Choices on menu include an extensive range of tapas,light selection, grills, seafood, vegetarian and desserts!! All their meats, fish, vegetables, marinades and mojo’s are made in house and freshly prepared daily.

We want to impress our guests with seamless service. At all time's you should be working to anticipate your guests needs in an almost invisible manner. Think about what you like to see when you go out to dinner. Making sure drinks are filled before they becoming empty, replacing napkins when guest temporarily get up from the table. Watching your customers from afar to make sure there are no problems and then being there when you see a problem. Make good suggestions to your guests but don't be overly pushy or annoying. Make then want to come back to see you again. Relax and let things flow as naturally as possible.

The restaurant that I have chosen to research is the Pearl Rodgers Dinning Center. This restaurant is known by every person on this campus, students have the opportunity to work there, either by choice or if the college places them there. The Pearl is a fantastic place to get good food, to meet new people and to relax in a somewhat calming environment. The reason I have chosen to discuss this restaurant today, is to share some knowledge about the Pearl that not everyone may be aware of.

According to Fitzsimmons et al. (2014), the physical environment that influences both customer and employee behavior that is designed with an image and feel that is congruent with the service concept is referred to as a servicescape (Fitzsimmons et al., 2014, p. 116). The concept set forth by Sunset Grill is one that provokes the ambience of the restaurant through a patio that for an outdoor scenery and indoor dining as an alternative preference. On the contrary, Sunset Grill lacks with the two other dimensions: spatial layout and functionality and signs, symbols, and artifacts. The scarcity in the capacity of the waiting area causes customers to have to stand up and many times in a line outside the restaurant. Although

The culture is service-oriented because many companies promote good service, yet too often the words are not backed up. RL accommodates all guest needs, even if it’s not on the menu, which displays great service you do not see often. RL take into consideration guests’ concerns and does something about it. For example, when some regulars brought up that they dislike leaving the restaurant smelling like cooked meat because the steak Diana was prepared tableside. Varnes immediately implemented a new strategy to lessen the odor of cooked meat by preparing the steak in the kitchen and decreasing the size, to satisfy the guests’ desires. The culture also seems to be challenging because the servers are expected not to upsell, which seems to be every server’s instinct. Most restaurants looks at the server’s sales and hold more favor in the servers who have the most sales, but not in this case. Servers are judged based on how many people request them, which signifies a more personal liking for that server based on their personality. This could be seen as a challenging attribute to many people, and therefore stimulating competition throughout the serving staff. Lastly, the culture appears to be proficient because the staff members seem to be skillful in what they do. This includes making sure they know all VIP guest’s names and remembering what they look like. Also, being trained to take control of their own station, fix issues themselves, and to learn to not seek higher-up permission to do anything. This seems to be a good environment to trust yourself to resolve

The location of the restaurant is one of its best-selling points, thanks to the use of chandeliers and marble pillars. But don’t let the structural aesthetics overwhelm you when you decide to book a table at this restaurant. While The Ritz Restaurant is known for its glamorous decor, this restaurant is more known for its quality of food and the grandest service. There is also a dress code that should be followed when you decide to book a table at The Ritz Restaurant, and this is strictly implemented by the management. And when it comes to the menu offered by the restaurant, guests and patrons can count on a variety of options, and the selections will vary by season. Also, the star and ingredients of the house specialties will feature the best produce from Britain. Cooking at The Ritz Restaurant is defined by its philosophy to capture the natural taste and aroma of the freshest produce available in

As you head toward the entrance of the restaurant, you will see hosts standing in the lobby to greet people with bright smiles on their faces. The hosts ask how many are eating and once you tell them the number, and pay at the entrance, the host will asks where you would like to sit. The restaurant has red, smooth, comfortable leather booths, which the guest can sit in. Furthermore, people have a choice between sitting down in the back or near a window. The restaurant is enormous and has attractive colors which make the room spacious, a lot of interesting pictures, and other decorations on the walls. The entire restaurant is packed with people eating, sharing laughter, and enjoying their meal.

Execute exceptional outstanding customer service by recruiting, leading and developing people and planning, organising, directing, controlling and evaluating all the operations of the restaurant to build sales and control costs to deliver optimum business results for the restaurant