Customer Service in Restaurants | Food Newsfeed
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Service

Casual Dining Makeover

“How do you go from $113 per head at Morton’s Steak House to $18 per head at Smokey Bones Bar & Fire Grill?” That’s the question Christopher J. Artinian—who became president and CEO of Smokey Bones Bar & Fire Grill last summer after serving in the same capacity at Morton’s Restaurant Group—hears frequently.

Does Your Bar Have a Star?

If a drink menu is out-of-date or overly-simplistic and the bartenders can’t speak intelligently about the cocktails, I know two things about a restaurant: That there is no lead bartender in place, and that I’ll be ordering a beer.

Technology Turns Tables

Seating a restaurant has changed from being an art to being a science.Restaurant reservation sites like OpenTable—and smaller competitors like RezBook (from UrbanSpoon), CityEats, and MySeat.us—allow operators to seat a dining room according to computer analytics, which optimize seating arrangements, correctly populate tables of all sizes, and calculate table turns.

Bus to Perfection: Barely Seen, Never Heard

Ideally, diners shouldn’t even notice it. The best wait staffs swoop in and out, quickly and efficiently clearing tables. But when busing goes badly, it can ruin the dining experience .The best busing strategies start long before a table leaves.

Al Fresco Dining’s Allure

Dining at its finest is found in dramatic outdoor settings that simply cannot be replicated within the confines of a walled and roofed structure. Even the most opulent interior design fails to achieve the splendor of a desert sunset, and no amount of indoor originality can compare to the liberating rooftop view of a cityscape or the simple pleasures of dining alongside a gently lapping river.