What gives your foodservice establishment its EGDE? Where do you stand? What keeps your customers from coming back? Is it your Barista? Your Saucier? Your Atmosphere? What makes you the restaurant, the cafe’, the bar that everyone is talking about?
Little things like pictures in cappuccinos and smaller (yes smaller) portions can benefit a restaurant. Restaurant goers search for quality in foodservice not quantity. Are you noticing a shift away from commercialized locations to “hip” and “trendy” food joints? Word of mouth is powerful. Especially on Social Media. People spread the word like wildfire. The good. The bad. The ugly. Where does your foodservice establishment measure up?
Not only are restaurants and cafe’s judged on food and drinks, but service and cleanliness as well. Do you have an open kitchen? Is your foodservice equipment up to par? Are door hinges broken or gaskets falling off? Is there uncooked food remnants dripping down your pre-ptable meat drawers?
Bathrooms are another issue. Who tends to those during your busiest times when restrooms turn into unsanitary war zones? Every person employed at the #foodservice establishment needs to be involved from the front of the house all the way to back of the house.