How important is it to greet restaurant customers in a positive way?

Did you know that a new client creates an impression of your business in just seven seconds after meeting employees? It is important to learn how to greet and meet restaurant customers. First impressions are important.

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It is important to greet customers correctly and in a way that will help them understand your restaurant. It shows that the staff are devoted to each customer and want them to have a good meal. Efficiency is also key. Learn more about a Restaurant Pager by visiting https://www.dinggly.com/sectors-and-applications/kitchen-and-restaurant-pager-system/

If restaurants don’t make an effort to greet customers, then why bother? Every successful hospitality business is built on passion and quality.

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1. Body Language

Body language is a symbol in all businesses. This involves using expressions, gestures and styles to portray positive qualities of your business. No business knows what customers are feeling when they walk through the door. A service that is sensitive to body behaviour can help them feel more at ease.

Be careful, though: a well-intentioned gesture that is overly enthusiastic can be interpreted as being insincere. A fake smile has a cost. It can lead to poorer customer relationships and negative consequences for employees.

2. Read the Customer

Test your staff’s ability to perceive sensory information. If you want to know how to greet customers in a positive manner, pay attention to their individual needs and preferences.

Respect is important, but don’t go overboard. It may be uncomfortable for some customers to be addressed by “Sir” and “Ma’am”. The style of your restaurant will affect the behaviour of staff.

3. Chat

How can you provide a good service to your customers if you don’t know them? Conversation can be a powerful tool to improve the service that your restaurant offers to customers.

Train staff to use conversations with customers as a way to improve service.

Remember to:

• Select words and phrases to encourage discussion.
• Avoid a ‘me-centric’ approach, i.e. your viewpoint and your food preferences