Addressing the guest's subconscious

[tanjimajuha20]

There is a lot of responsibility involved in dealing with your guests: After all, you want them to feel comfortable from the moment they greet you to the moment they leave, to generate the planned sales — and, if possible, to come back again.
The shift from a consumer society to a pleasure society is progressing and this is also changing the expectations of your guests: they have become more demanding and compare more. It is difficult to differentiate yourself solely through the quality of the food.

So you can only stand hong kong phone data out from your competitors if you offer that "certain something". The key to this lies in the brief moments in which you and your staff establish personal contact. Emotional selling helps you with this . If it works, you can turn a spontaneous guest into a regular at no extra cost. If that goes wrong, your guest will have their next lunch at a different restaurant and you will have lost them as a potential regular. The trick is to influence this decision in the long term - and not randomly depending on how they are feeling on the day, but with targeted measures.




You're probably familiar with this situation: new guests come in and you or your staff don't have time for an attentive and warm welcome . On the way to the kitchen with a full tray, you just manage to say a quick "Hello, I'll be right with you ." At that moment, your guest's brain decodes this greeting as "I'm not welcome, more of a nuisance." This has a devastating domino effect: in the next eight to ten contacts, everything has to be 100 percent perfect, otherwise high sales, tips and follow-up reservations are unlikely.

What is the solution for this? A number of restaurateurs have developed almost static sales lines and service concepts. The guest's stay is divided into contact situations on a timeline from greeting to farewell. The individual phases on the timeline contain target standards for emotional conversation . A great side effect of this is that if the greeting goes wrong, the waiter still has at least seven more chances to win the guest back emotionally. You can adapt the contact situations individually to the style and orientation of your business.