If you’re looking to improve customer satisfaction, you need to broaden the areas you’re looking at.
Areas to consider
- Menus. How innovative is your menu? Which dishes are most popular? How profitable are your dishes? How can you improve this without reducing quality?
- Product availability. How often are dishes missing from your menu? Is a dish actually popular, or ordered because something else isn’t available?
- Menu information. What information is available to your guests before they arrive? Can they find dishes that satisfy their dietary requirements or avoid intolerances? Are servers able to answer questions about the menu?
- Consistency. Do customers get the same experience when they visit different sites? Are dishes the same quantity?
- Staffing levels. Do you have the right number of staff working at the right times? Do you have the right people with the right skills to meet demand?
- Employee engagement. How engaged are your employees? Are they up-to-speed on things like new menus? Are they bought into the goals and values of the business?
- Back-office efficiency. How much time do managers spend in the back-office? Do manual tasks take staff away from guests for too long?
- Analysis. Do managers have the right level of information to make the right decisions? How easy is it for people to access the information they need and take action?
At first glance it may seem tricky to answer some of these questions. But technology can help by simplifying processes and automating manual tasks. Find out more about customer satisfaction in the hospitality industry in our eBook.
The restaurant and hospitality industry is especially hard-hit by COVID-19. What can be done to help?
The uniqueness of the hospitality sector brings unique challenges to a variety of compliance issues, including the National Minimum Wage. In this post, Billy Waters looks at what constitutes working time, and how you can make sure you get accurate records of exactly when employees started and finished work.
Compliance with National Minimum Wage regulations presents a number of challenges for the hospitality sector, one of which is around uniforms. In this blog post, Raoul Parekh and Richard Harvey from employment law firm GQ|Littler look at why this presents such a challenge.