The service of the franchised restaurant should not be standardized. For small shops, the waiter is very "homely" to actively greet the guests is very effective. For example, when some guests enter the restaurant, they are considering whether to eat here. At this time, if a smiling waiter comes forward to greet "welcome", and at the same time, he / she introduces guests to the table and recommends featured main dishes, in general, even if the guests are not very satisfied with the restaurant environment, they will not quit. The service in the small shop should also be "homely", without requiring a uniform serving posture and a tone of voice. As long as the waiter knows the dishes well and looks at the needs of the guests, he can kindly introduce them, such as the food materials, cooking methods, taste characteristics, nutritional ingredients, food allusions, service items that can be provided in the shop, etc., and can give a satisfactory response when the guests need them.
The franchised restaurants don't emphasize anything but sell one feature. There is a saying that "everything is easy, everything is loose." When introducing dishes, don't emphasize everything, because everything means nothing and nothing special. The reason why many small shops don't operate well is that there are too many dishes and customers have no choice. The longer the menu, the larger the workload in the kitchen, the more troublesome the cooking, and the more time it takes. There are many kinds of menu, more consumption, more inventory, and it's rather troublesome to purchase. Therefore, menu making should follow the principle of standard, special and simple. With simple menu, we can make characteristic dishes and let customers remember one or two varieties. At the same time, the simpler the dishes are, the more materials can be selected, the lower the unit price, the less loss, the faster the production, the faster the turnover rate of seats, and the easier for the guests to remember the characteristics of the restaurant.
The franchised restaurant only pays attention to public praise without advertising. There is a saying in the catering industry: "gold cup and silver cup are inferior to public praise". The catering industry has a strong sense of human feelings. Customers will become its volunteer propagandists if they have any special dishes and feel different services in a certain store. In all kinds of information dissemination, customers pay much more attention to the information provided by the surrounding people, such as family members, friends and colleagues than the information provided by advertisements and salesmen. They are particularly easy to recognize the information provided by the surrounding people, and continue to spread the information to others, so that the information and people's subjective evaluation will continue to spread. So in many cases, the penetration effect of "word-of-mouth" is far greater than the promotion of the store itself.
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