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Restaurateur's Guide
🎯 Objective
Helping restaurateurs offer an excellent, sustainable, and respectful experience by improving customer relationships and internal management.
🧠 1. Professional mentality
- The customer is not just a place setting: he is a guest to be welcomed with respect and attention.
- Empathy and active listening: understanding needs, even unexpressed ones.
- Continuous training: stay up-to-date on techniques, trends, allergies, and sustainability.
🛎️ 2. Hospitality and service
- Always greet with a smile and a friendly attitude.
- Accompany the customer to the table discreetly, never preceding him.
- Offer the menu with a short presentation, highlighting daily specials or specials.
🍽️ 3. Attention to detail
- Stable, clean, well-set tables.
- Attention to comfort: no excess chairs, well-distributed spaces.
- Control the temperature, the music, the lighting: everything affects the experience.
🧼 4. Hygiene and safety
- Frequent hand washing, sanitized surfaces, and properly stored food.
- Comply with HACCP regulations and train staff on handling and allergens.
📣 5. Effective communication
- Talk to the customer: ask if they liked it, suggest pairings.
- Respond kindly to criticism or complaints, offering solutions.
- Use professional language, never aggressive or defensive.
📊 6. Management and leadership
- Create a positive and collaborative work environment.
- Train the team on reception, service and complaint management.
- Value every role: from the kitchen to the dining room, everyone contributes to the experience.
🌱 7. Ethics and sustainability
- Reduce food waste, choose local and organic suppliers.
- Communicate ethical choices to customers: they appreciate transparency.
- Offer well-curated vegetarian, vegan, and gluten-free options.