To be successful, modern catering companies need to constantly stand out with their atmosphere, interior, cuisine, entertainment programs and quality of service.
It has become more difficult to win guest loyalty with delicious dishes, promotions and discounts.
A choosy, picky and pretentious guest reacts immediately to all components of the restaurant offer. The dishes on the menu should be tasty and fresh, the interior beautiful, the furniture comfortable, and the staff friendly and helpful.
A dry “hello” thrown at the entrance can spoil the whole impression of the institution. Inattention or rude service will be remembered by customers more than cold soup.
Service plays almost the main role in the restaurant business and hospitality. Everything must be done to make your guests happy. Restaurant service is not only trained staff and stylishporcelain tableware for restaurants.
This is a combination of the art of communication, the rules of etiquette, traditions, psychological techniques.
Let's Turn to History
Service began to appear in the first establishments in Russia – the ancient Slavic tavern. Later, the institution, where they previously sang songs, ate, drank and talked, turned into a state-owned princely institution.
Here various decisions were read out and court sessions were held. During the reign of Ivan the Terrible, the so-called “tsar's taverns” became widespread.
In them, guests were served fine wines, beer, maps, tobacco products. Soon private individuals became the owners of the taverns.
The growth in the number of enterprises and the consumption of alcoholic beverages influenced the renaming of taverns, now they were called drinking establishments.
And in the assortment appeared not only various drinks, but also salads, hot dishes, pastries. By the end of the 19th century, such formats of public catering enterprises as a tavern, tea and coffee houses spread.
Today, the market has a variety of offers and formats: restaurants, bars, cafes, food courts, and more.
High competition forces owners to constantly improve their establishments, use the latest methods and approaches to customers, quickly respond to consumer requests and improve the level of service.
Types of Restaurant Service
Different catering establishments use different types of restaurant services.
- Russian service in the restaurant – the entire range of dishes is prepared in the kitchen. Meat and meat products, poultry and fish are cut into pieces in portions and laid out on a dish with a side dish. The plate is served to the table and the waiter, wearing gloves, puts the food with a special fork and spoon. Portion size is determined by each guest independently. The Russian service format is convenient for parties and banquets.
- English service – guests are served dishes from the side serving table. The waiter brings the plate to the right. If a refill is needed, only new restaurant crockery and cutlery is used. English-style service is recommended for establishments with a large area, so that the tables are at a far distance from each other, and the waiters have room to turn around. With such service in a restaurant, excellent contact is achieved between visitors and restaurant employees.
- Service in French style . Orders are served to the table strictly in portions. They are served on large dishes and placed side by side on special tables. Gourmet dishes are first shown to the guests, and then the waiter is located on the left hand of the guest and puts the food on a plate. Service in French involves a large staff: head waiter (chef de rang), wine waiter (sommelier), head waiter (maitre d'hotel), assistant head waiter (demi chef de rang) and others, as well as reliable restaurant catering equipment. The French style of service can be successfully used at banquets.
- German service . Everything is pretty simple here. The whole dish is served and put on the table in front of the guests. Everyone determines the portion for himself. German service requires a variety of restaurant kitchen equipment.
- American service – all dishes are prepared and served in the kitchen. The American version of service in a restaurant is very popular due to the speed of serving treats to the table. Portion sizes are strictly limited here, and communication between customers and waiters is minimal.
Excellent Service – High Sales
The main rule of a good restaurant: great food, great atmosphere and high level of service.
It is noteworthy that it is the level of service, and not the variety of the menu, that will be memorable for the guests of the institution, which they will certainly tell their acquaintances, relatives and friends about, and create the best advertisement for you.
But visitors who are faced with inattention from the waiters are unlikely to come to you again. You won't get a second chance to make a first impression.
That is why a warm welcome and service is what all restaurants and cafes should strive for.
The Philosophy of Restaurant Service is based on a Few Simple Rules
– Guests are the most important in your establishment. Smile at them kindly. People come to a restaurant, cafe or bar to relax and cheer up.
A gloomy bartender or waiter will repel visitors, while a smiling staff, on the contrary, will win over them.
– You need to communicate with guests, ask questions and offer your professional assistance in choosing drinks and dishes, know all the items on the menu, answer questions about ingredients without delay.
– Try to remember regular visitors. If you remember the taste preferences of customers, then they will feel special, appreciate the attitude towards them and come back to you again.
– Consider different types of visitors and the sensitivity of dealing with “difficult” clients.
Staff need to know exactly what needs to be done to improve service levels. Conduct all kinds of trainings, training programs, encourage, reward employees.
May they be an example to all. And remember that only a restaurant that has managed to provide excellent service will gain a competitive advantage – loyal guests and a stable financial inflow.
