To spot a good restaurant at first glance is not always easy. In many cases it takes the guest until the main course to know that they do not want to frequent the restaurant again. There are a few clues, though, that can indicate a lack of quality.
A lot of restaurants present themselves as having a long lasting tradition and a far-reaching history. But what can I expect when I visit a so-called traditional restaurant?
Few industries are as „trendy“ as the gastronomy. One trendy and cool drink follows another. Concerning the meals, new trends appear: 2012, a strong trend towards healthy food is clearly visible since three of the Top Trends of the gastronomy are aimed at living a healthier life.
We have already discussed a few topics concerning the guest's right when they frequent a restaurant. Here we will talk about the reservation rights and more.
„Did you enjoy your meal?“ This question is mandatory while the service staff clears the table. Most of the time this will be answered with nods or a simple “All good”. Are the guests telling the truth, though? Be honest – how often do you actually criticize anything?
What are you as a guest supposed to do when you are still waiting for your order after asking several times or a reservation has simply been forgotten? Laws aren't always a simple matter at restaurants.
Nothing is more authentic than recommendations by friends, acquaintances or relatives. If people advertise voluntarily, it means that they found a product, the service or the company to be good. This principle is the same in the gastronomy: If a guest likes the food, service or ambiance, he will surely recommend the restaurant to others.
A forgotten drink or check, only lukewarm food or spilled wine – even the most professional members of the service staff make mistakes. What is important now is to keep calm, react quickly and stay friendly.
A new CentralPlanner feature is the Dashboard which as your first address contains many important informations at one glance. You can see the last reservations and number of guests for the upcoming week and decline or confirm open reservations.
Interior is an important topic that many restaurateurs have problems with. Just thinking about it brings never-ending questions. Are the table settings still modern enough? Are renovation works needed? If so, should the rooms be changed altogether? Going through all of those questions, one more important factor is often left out: the ambiance.
