Eating in restaurants has always been about enjoying an experience that can’t be replicated at home. Unfortunately, many uncontrollable factors have made it more difficult to deliver the consistency and value diners seek. Sonja Kehr is a corporate chef with General Mills, and she recently shared easy-to-implement ideas on enhancing the foodservice experience even during times of change.
Customer Communication Is Key
Guests likely understand the struggles all businesses are facing. If you’re experiencing longer wait times or other setbacks, it’s always better to over-communicate those situations either in person, with in-store signage (at the host stand, cash register or on menus) or through social outlets. Simple messaging can go a long way in managing expectations and keeping things running smoothly.
Make Your Inventory Work Harder
To deal with the possibility of gaps in orders or subs in deliveries, Chef Sonja Kehr recommends keeping more flexible support ingredients on hand. She says it’s all about being creative to deliver what customers expect. “If a shipment of a key item is missed, what else can be used that provides the same function? For example, instead of
pie dough circles for empanadas, try thawing and rolling out a
biscuit or using a
puff-pastry sheet as casing. No mayo for a dressing? Sub with plain yogurt you may have on hand.” The more you can use a single item in multiple applications, the better!
Keep Things Running Smoothly Front-of-House
Your front-of-house staff can also have a huge impact on the overall guest experience.
39%
of surveyed guests said a good experience would encourage them to spend more¹
73%
of guests who had a poor experience that was not resolved by restaurant management told their family and friends about it¹
“Encourage servers to suggest an appetizer, but make it super easy and fast to
execute. Doing so increases ticket totals and tips, plus it buys time back of house
and keeps guests satisfied while they wait for their other courses.”
SONJA KEHR
CORPORATE CHEF, GENERAL MILLS FOODSERVICE
Plus-Up your Takeout Choices
Takeout and delivery were on the rise before the pandemic, but now they’re even more ingrained in weekly schedules. Chef Sonja advises operators to think about the consumer’s experience while unboxing their order and work backwards from there. Yes, separating cold ingredients from hot is essential, but she recommends going a step further and giving them the tools to build their own meal such as instructions for a bento-box approach. It helps connect them to the food and can even create the feeling they’ve made it themselves.
Takeaway is
Here to Stay
60%
of U.S. consumers order
delivery or takeout once
a week²
31%
say they use third-party
deliverty services at least two
times per week²
34%
of consumers spend at least $50 per
order when ordering food online²
We know it seems like new, unforeseen challenges arise all the time. With the right partners and
product solutions, you can bring back the classic foodservice experience that creates loyal guests
and restaurant success.
¹25+ Restaurant Industry Customer Statistics You Must Know for 2022, lunchbox.io
²Restaurant Online Ordering Statistics, Upserve 2021