In the restaurant industry, offering good service and poor quality food will always beat poor service and good quality food every time. Believe me or not, we all wish it weren’t so. We all yearn for a place on earth where seasonal ingredients and quality food win over immoderately cheerful waiters and a theatrical atmosphere.
But experience says otherwise.
For quite a long time now, we know there have been complaints from dissatisfied clients and requests for restaurant recommendations. In both cases, service matters.
Complaints that are service related outnumber the food related issues by a ratio of 10:1. You may never hear many complaints such as scorched beans, concealed sausages, or drab presentations-but complaints of basis of rude service and unobservant waiters that sets customer’s fingers a-typing and their blood a-boiling.
Honestly, it may sound ironical but we mention the quality of food last on the page. For instance, when a reader requests for a recommendation, his/her criterion is (in order of priority) the cost, atmosphere and service; with food, if at all mentioned, at the bottom of the page. Some people are more concerned with what’s happening out than in the inside.
Here is what will make you agree with my statement. I mentioned atmosphere (lighting, music, and decor) as subsets of service due to the fact that it indicates the treatment that customers get. This is the first thing you will hear from a customer who has just entered a nice restaurant, “Wow, this place makes me feel …”This is an indication that he/she is at home! Unfortunately, there are places that offer top class quality meals but if you really miss out on this statement, God bless you.”
Ideally, great food and excellent service are known to be mutually exclusive concepts. Therefore, customers ought to demand and receive nothing but both of these. But the point here is exercising that quality is more important as compared to service. Also in my honest opinion, for any business to survive, quality is a MUST and there is no contest on this bit. This era and age is different. Clients want quality but may necessarily ask for it. They imagine it’s obvious to give them quality that matches their sacrifice. Look here, excellent food anywhere in the world, when paired with lousy services makes a recipe for bankruptcy.
There are way numerous reasons also why service is very critical to the average breakfast. One, almost all service issues will be easier to understand. People may find it difficult to articulate dissatisfaction in regard to a specific dish (you know it when you hear this “It was just OK”), but misplaced orders or an absent waiter is all too simple to go along with. Most of us go out to a restaurant purely for excellent meal experiences. We all go out for fun and it should be what we get. So, either of the two is very important but quality must remain uncompromised. With good quality, even with minor challenges, clients may be willing to give you another try but not the other way round. Balance the two and you will have the best possible experiences with your customers.
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