Managing a group of the waitstaff of a restaurant is always a bit more complicated than working alone or on a computer - although it does make life more interesting and challenging.
Menu pricing, if I'm being honest, is not straightforward. There are "protocols" and step-by-step techniques, but you cannot be sure. One factor that determines the success of the prices is people, and people are not always predictable. But there are some tools to make life easier.
I have done 10 years in gastronomy, and I’ve learned, heard and tried already quite a lot of theories about dealing with customer’s complaints, but just one always works (in my personal case). This holy-gastro-tool is called “empathy” and is quite easy to use.
On one hand, the one who is going to say that a restaurant has “excellent customer service” is mostly the customer. On the other hand, customers are different, and of course with different expectations. That is why if we want to satisfy everyone, this won't be possible. Fortunately, there are some things you can do and some tips as well that I can share with you to be as good as possible and create an excellent experience for most of your customers.
Treat those how you would like to be treated. It may be a statement your parents have told you since you were small, but this is one of the most valuable phrases to remember.
It's 2019, and things have changed. Technology has become more accessible and more used than ever. Anyone and everything has an online presence.
Becoming more sustainable has more positive aspects that you can imagine - from saving resources to gaining from financial improvements. The world and your economic status win!