A New Restaurant

Do you ever look at your restaurant like a new customer?

Too often we enter the restaurant thinking about all we have to get done, and starting the preparation for today’s service that we don’t take the time to really notice how the customer perceives our restaurant.  That’s not to say we’re oblivious to our surroundings.  We noticed the dust in the corner that didn’t get swept up, or the stack of dinner menus that weren’t put away.  We look at the operation as a series of tasks to be accomplished.  It’s only natural.  There are a lot of things that need done on a daily basis to keep things moving forward.  If you don’t stay on top of them, who will?

One of the dangers of being task oriented is we loose some of our “big picture” perspective.  It’s not as bad in a new operation, but the longer you are in business, the worse it gets.  We see the dust in the corner without noticing how faded the paint on the wall is getting.  We no longer notice that the décor that was trendy five or ten years ago is now outdated.

Here’s something I want you to try.  Go outside and clear your head, then come back into your restaurant as if you were a new customer.  The term I like is looking at it with “new eyes”.  Try to see your business as if you had never been there before.  What is your first impression?  Does the layout make sense?  Does it look fresh and inviting, or tired and worn out?  Take in the whole scene and see how it makes you feel.

If you don’t feel like you can be objective, ask a friend or family member to do it for you.  One caveat - if you ask for someone’s opinion, accept what they say with an open mind.  You don’t have to agree with their assessment, but you do need to listen.  If you get defensive on them, they won’t give you an honest opinion the next time.