One big key to restaurant success.

In fact, I would go as far as to say that it is BIGGEST key to a successful restaurant.

My thinking was mostly spurred to blog about this key by this news article I read this morning:

Viewer's Choice Restaurant Report Card - #3 to #1

First of all, Kudos to those three restaurants for rising to the top in Greensboror, NC.

There was a great quote from the #1 restaurant that bears repeating and thinking carefully about if you are in the restaurant business. And I suspect it is key to why Tripps is number one for the third year in a row and scored a 100 on the inspection.

"It's really amazing. It's really a tribute to my staff, my team, my culinary team here. They work so hard, they work well together, everybody helps each other out. An the most important goal here is to take care of the guests fulfill all their needs. Make friends, that's what we do here at Tripps," says the managing partner.

I've emphasized the key that stuck out to me. It's service. Tripps, I've never eaten there but given the chance I would love to visit when next in the area, I dare say goes beyond the practice of just selling some food to a customer for some money.

They recognize that coming into their restaurant is an experience the customer wants to have with them and they go into a "be of service to you" mindset. This attitude translates into the business cleanliness, food quality, and staff relations, I do not doubt.

It's this attitude that other restaurants need to develop in order to survive the current economy and come out on top.

And just for yet another example of this service mindest, check out this article in CityPulse:

Food Finder

"Good is not enough for me," he said. While the food might get new customers in the door, Rawal knows it’s the service that will keep them coming back. That's why he commutes to his pride and joy every day from Farmington Hills, working from sunrise to well after sunset. "I am only as good as the last meal I serve," Rawal said, in earnest. "That's what keeps me going."

Until next time,

Harold

SellMoreMeals.com

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