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Author :chef ssentongo Geoffrey
CHEFS SHOULD HANDLE FOOD CRITICS!
In the past, a visitor from food critics coused restaurants to go into a fren-reid panic. But now there is yelp. And there is social media. It’s a restaurant wast nightmare ; Anyone with a phone or computer can now be a critic and restaurant need to be prepared.
Professional food critics operate according to a code of ethics from the association of food journalists.
The answer is to run your restaurant as if you were receiving a food critic each and every day.
1 – ALWAYS BE READY
Since everyone who dines at your establishment can write a reviews and post a comment, or might have their own blog you need to be ready at all times.
*- keep your restaurant clean
Critic’s will be the first to point out a restaurant that isn’t up to sparkling standards.
* – make sure staffs are fully trained
Having well-trained hosts and servers goes along way in creating a positive experience for guests.
* – create a menu that your kitchen can competently and constantly make
Large or complex menus can hinder this ability. When customers know that they can dine at your restaurant and be served the same delicious meals each every visit, then they will tell their friends.
2 – PROVIDE GREAT SERVICE
Create service goes a long way to making a guests experience, enjoyable.
* – Friendly and well-trained host..
No body wants to show up to a restaurant and ait for several minutes without being greeted. Always, a have someone at the host stand of fering a warm welcome and providing accurate wait times.
* – Greet tables in a timely manner…
The rule of thumb is to greet tables within 2-3 minutes of being seated.
* – Offer suggestions of the most well-loved dishes.
Server should be able to offer crowd-pleasing suggestions for each menu area.
* – Be available but do not hover or interrupt..
Most of us have had an overly attentive servers and know they can be as disruptiv to a meal as one who can never be found.
* – Communication and immediately solve if anything goes wrong…
Restaurants are not infallible. Orders will be forgotten, entered incorrectly, not cooked well, or dropped, the best defence in these situations is to inform the customer immediately, to let them know the next steps.
3 – HANDLE BAD REVIEWS AS A LEARNING EXPERIENCE..
Ben if you consistently offer exemplary service and flawless food in an immaculately clean restaurant, poor reviews will happen.
* – Take time to recognise and celebrate the praise.
When you live in fear of bad reviews, you can miss the opportunities of the good ones.
* – Give an honest assessment of any criticism
Rather than go into defensive mode when a negative review comes in, to read it without emotion attached.
# Does the writer make valid point?
# Are there issues pointed out that could areas for improvement?
* – RESPOND TO ALL REVIEWS…
Opinions very on this subject, and but overall. The consensus is that it is best to engage especially on Facebook and apps like open table.
The right way to respond to bad reviews, offers six helpful steps for responding.
4 – DO NOT NEGOTIATE WITH FOOD “ELITES”
Don’t be tempted to enter into a war of words, there are people out there with a lot of time on their hands, who enjoy getting a rise out of business owners. They will never be satisfied or happy with their experience and are often looking for a fight.
*- Build relationships…
Unlike food critics who are dedicated to providing unbiased opinions, amateurs do not need to play by those rules. You can work to build relationships with frequent posters.
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