We all know that statistics can be misleading and these ones in particular purely focus on London restaurants, but when I think about my own experiences when out at pubs, restaurants and cafes anywhere these numbers don’t seem to be too far wide of the mark. They also raise some important questions about how we should be approaching the problems faced by the industry today. If twice as many people consider service to be important as those who consider price to be, shouldn’t staff training be twice as important as discounting?
Even leaving aside the specific problems facing the hospitality industry today, the financial crisis that has plagued the last 5 years has ensured that consumers are counting their pennies like never before. Anyone selling anything from pints to pasta has to make their product attractive to their consumers, and quality and price obviously come into that. But whilst finding the right price point for your customers and your business is crucial, when your staff are the difference between a customer buying that second bottle or coming back again next time - or simply staying to pay the bill - it is obvious that customer service remains just as important as the quality or price of the food and drink on offer.
At Hospo Check we put the Customer Experience at the centre of everything we do. Our online hub makes staff training simple and cost effective to implement, easy to follow and straightforward to evaluate; our Stock Taking services pick out the trends to identify what your customers actually prefer to drink; our Mystery Shoppers provide professional, constructive feedback so that you know exactly what your customers are experiencing;