From Service to Experience
The Guest Perspective Paradigm
Someone had to hit the brakes on an industry blindly flying forward. The balance between big corporate entities and small businesses both stopped paying attention to the guests. Customer feedback and guest satisfaction ranked low on the list of priorities. The art of bar tending, The art of service, pushed aside. Is the term restaurateur even used anymore?
Restaurants used to be high performance, sleek, polished,, comfortable, vehicles driven by highly skilled and exacting artists. the The skill and art, pushed aside for digital applications turning restaurants into remote control cars. Changing markets and endless data married to surging technology gave warnings. National chains shrinking. Local historic pillars disappearing.
This is the way back, to pick up the forgotten bricks to build on. To retrieve from the past something so valuable to succeeding into the future. This read gives honest solutions that you can use today.
A detailed look at how we got here. What and who impacted the industry the most and contributed to its instability. Points out the market share restaurants did not even realize they had excluded. Third party scavengers with little interest in success that fed on profits and data, now can be pushed off and left to feed elsewhere.
Centralizing control of operations, simplicity in approach will allow owners to relax and keep profits, retain the staff so vital to success.
The author has taken almost seventy years of experience in his network of industry artists, the practices of close to fifty different models and cherry picked the most successful approaches to every faucet of operations. Including specialty dining markets, reservations, orchestrated dining floors, professional development into one branded paradigm. The guest first paradigm .