This is an article from a magazine call "Entrepreneur" that analyses how a guest determines the expectations as well as how customers make final assessments of a restaurant. The article explains that there are three different categories involved in how a guest assesses a restaurant:
"The first group, functional clues, describes the efficiency of the service and the quality of the food itself. The second category, mechanic clues, embodies design and atmosphere, which create a set of expectations. Those expectations must be confirmed by the third category of clues, humanic clues, which comprise the demeanor and emotional aspect of the servers."
The article goes pretty in depth with the research used to come to this conclusion so it’s pretty long, but valuable information for any restaurateur.
I like this article. I can see what you were saying earlier today about it not having much to do with technology, but your right when you say it still has relevance. For any aspect of any industry the customer and customer satisfaction is paramount.
ReplyDeleteWe could use some of the information for our project though. If the customer is concerned about the efficiency of the service then technology can definitely aid in that sense.
For as long of an article this was, it lacks the technology aspect. Although it gives a lot of information about the food service industry as a whole i would have enjoyed more substance on technology. I felt kind of confused as i was reading it too, I couldn't really follow along with what they were trying to get across. I wish their were examples of ways that technology could help to make the restaurant more efficient as Andy said above.
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