Restaurants not only should attract potential customers but
also should strive hard to entice them to become frequent and
regular customers. This can be done in a number of ways, such as
through the type of menu, the glamorous and attractive name of the
place or atmosphere within the food service area.
The customer’s first impressions of a restaurant are the most
important and these are largely determined by the professionalism of
the service staff and their preparations prior to service. These preservice
preparations are known as mise-en-place and are vital in that
they create the right and pleasing environment by the setting and
controlling of temperature, lighting and equipment.
The serving food and beverage to the anxiously waiting
customer needs professional expertise. The service should follow a
sequence and have a plan of action based on the practices of the
professional catering industry. The service staff should be expert
performers of certain tasks before, during and after service. Deligent
and courteous service would certainly transform a satisfied customer
to regular customer.