Restaurateurs who shoot themselves in the foot

The time allocated for your meal is 2:30. Consequently, after this time, we could ask you to leave the table. Furthermore, Thank you for your understanding!

There is a very strong trend, in restoration, to the establishment of this formula of the two services.

In summary. Similarly, if you have the misfortune of having reserved for the first service, then you have a good chance of being hunted after the time allocated. Furthermore, Finished, not finished. Meanwhile, You pay and we throw you on the sidewalk, or almost.

I don’t know about you. For example, but I hate this way of doing things, which I find unacceptable and which cuts the desire to go out at the restaurant.

My colleague Mario Dumont recently wrote that he observes. However, in the light of various experiences, that the principle of the customer who restaurateurs who shoot themselves foot is king seems to belong to the past. Therefore, “I have the impression that more. more merchants or service providers are no longer ready for customer contorts,” he said.

It made me want to expand the observation, which I also share, at the Domaine de la Restoration.

Bad strategy

Some restaurateurs are more flexible with the formula of the two services. provide tables in case the meal stretches in order to accommodate customers. Always go.

But others are very strict, with the grounds that the model of the two services is indicated when booking online. I had a particularly unpleasant experience recently in a restaurant in Quebec.

After paying a very high invoice, we had to leave like outsourcing because we had the table until 8:30 p.m. And this, even if we had just ordered glasses of wine, which we had to leave there without consuming them.

Needless to say. restaurateurs who shoot themselves foot I will never set foot in this restaurant, whose owner should know that word of mouth can hurt a lot.

I am convinced that many have had a similar experience. which only makes one desire, including for great enthusiasts of restaurants and discoveries: to receive at home.

Post-pondemia

No doubt too many to be affected by substantial income losses during the pandemic. by an increase in the cost of food, restaurateurs try to keep their heads out of the water. It is not easy, with profits that oscillate between 2% and 4% in general.

I want to sympathize. Except that the pandemic has a wide back, after three years. And this appalling period to live rightly reminded us that we had to take the time to appreciate the little moments. savor them.

How do you want to enjoy a restaurant outing. where the idea is to decompress, chat and have restaurateurs who shoot themselves foot a good time, if you are in a hurry by a flash service and a meal to swallow up at full speed?

It would be not bad more logical -. paying – to take care of good customers (those who are polite and pleasant) to the maximum, to treat them with small onions. This is how we make sure that people will have a taste for coming back. and leaving a generous tip accordingly.

They will also talk to their friends and acquaintances, who will want to try this table in turn.

Fortunately, several restaurateurs always adhere to these principles. It is a safe bet that they are the ones who will be successful in the longer term. who will earn the best their lives. For my part, it is they that I will always want to encourage.