
I regularly have dinner in restaurants both privately and for business and as a lover of fine cuisine I rarely decline an invitation in that respect.
Call me narrow-minded but I just can't help to observe how the service deals with their customers (while enjoying the great food of course). Maître d’, Sommelier, Waiter,... I watch them all to see how they interact with their customers.
And while "Les goûts et les couleurs ne se discutent pas" ("One man's meat is another man's poison") Customer Experience is of major importance to everyone of us: Experiences create Perceptions.
Perceptions last and as such will determine whether we will revisit and/or recommend a certain business or not.
With the abundance of fine restaurants that can be found across major cities, Customer Experience is a key differentiator for success.
Some time ago I had the opportunity to enjoy dinner in 2 fine restaurants in London, each blessed with a Michelin Star:
Rhodes 24 and
Tom Aikens.
As I visited both restaurants in a very short timespan and as they're only 5 miles away from each other (ruling out any cultural differences) they're great for comparison.
First stop, Rhodes 24.
The first impression is a disaster, I don't like to undergo a full security scan including metal detectors, x-ray scans, etc. before going into a restaurant. I understand this is part of the security measurements of the building the restaurant lives in, however it kills my appetite.
When we enter the restaurant, the maître d' takes us to our table, where a waiter asks us what we want for aperitif, even before I sit down. Are we in a hurry? Aperitif is served and our orders taken, there seems to be a horrible rush in the service.
Ideally a restaurant should give you the option for a quick service (if you have other appointments planned) or a relaxed service if you -like me in this case- want to enjoy a good conversation over some great food. By now it's clear this is not going to happen here, our glasses are taken away half-full and starters are served... The question whether the starters were satisfactory comes when our plates are swapped to serve the main course. At this pace you can have aperitif, a 3 course meal and coffee to finish off in less than 45 minutes (make that 30 if you're eating quickly). However to our surprise suddenly the world comes to a halt and time stops, the staff becomes invisible at our table and we can have a looooong conversation over our main course. Meanwhile I wonder why the sommelier hasn't showed up at our table yet. Dessert is served with the accompanying wines listed on the menu (still no sommelier) and some time after (the rush had gone completely during main course) we are asked if we want to take our coffee in the bar, enjoying the magnificent view over London (why didn't we have aperitif there?).
To our surprise the sommelier does show some interest in us at the end, he brings us the bill...
Conclusion: Security scans, rushing through first part of service, staff running about, invisible sommelier,... while they don't affect the great quality of the food, they leave us with a strange feeling when we leave the restaurant. There is a big opportunity for improvement in Customer Experience here.
Next stop, Tom Aikens.
Warm welcome by the receptionist who also takes us to our table, great first impression.
Maître d' welcomes us and the menu is explained. Sommelier serves the aperitif (with explanation). You can immediately feel the relaxed atmosphere in this restaurant, the staff is discretely present and always there when you need them. No running about in this place. Everything is served with a smile and detailed explanation. We enjoy an extensive conversation without feeling a rush or being disturbed by the staff's interventions and explanations.
I notice smiling faces across the restaurant, something I missed at our previous stop. The people dining here are obviously happy and I notice that happy customers (ourselves included) spend more... (which confirms observations made in other business areas).
This dinner is a wonderful Customer Experience, the staff distributes their attention evenly over all tables and speed of service is optimal. Everything is accompanied by a smile and there's even an occasional joke ("You can always blame the sommelier") added to the overall relaxed atmosphere.
Next to that the food is an equally great experience. The wonderful combination of ingredients is truly a revelation and a joy for our tastebuds. (I know I shouldn't be discussing tastes here, but hey this quality at least deserves a mention).
Conclusion: Wonderful Customer Experience. First thing we say to each other when we leave the restaurant is "When will we be back here?" On our way back the first recommendations for this place travel the waves of the internet...
Summary:
As in many other businesses, the Customer Experience is a key differentiator for continuing success in the Restaurant world. Next to the quality of the food, the service and atmosphere largely contribute to this experience.
Unfortunately quality labels, stars, etc. still don't always take Customer Experience into account as the quality of the food is still the prevalent decision factor. It is therefore good to see that recently restaurant guides, like
The Good Food Guide, have been adding the Customer Experience to their list of criteria for achieving high scores. Or as Elizabeth Carter, the editor of the Good Food Guide, stated:
It is very hard to get ten or nine stars, it really is.
To achieve that you have to get everything right - not just food, but also the front of house.
Some talented chefs cooked stunning food but had yet to master customer service - something they needed to do before they rose above 8 points.
A word of advice to Chefs & Restaurant Owners across the globe: adopt Customer Centric Thinking and Customer Experience Management in your business, your customers and yourself will greatly appreciate it's benefits!