Does Your Full-Serve Restaurant Have A Fast Food Approach?

Roger Beaudoin

As restaurateurs, you dine out frequently and when you do I assume you have a critical eye on other’s operations. If you’re anything like me, you analyze the curb-appeal, overall ambiance and above all else, that restaurant’s service and food & beverage quality.

But in your own restaurant, do you make it a habit to look at every detail from your customer’s eye and viewpoint?  So many full-serve restaurants that I randomly come across in my travels have what I call a Fast Food mindset. That is, they get you in, get you out and give you the bill, with little regard to your overall experience. 

Now don’t get me wrong.  Some of the best quick-serve and fast casual chains have their operations really dialed in, but their M.O. is really all about quality, convenience and speed with a smile.  This is just the opposite of the typical full-serve restaurant that should be striving to provide a comfortable and leisure experience that is a celebration of food, drink and service.

I believe the restaurant business is one of 1,000 details and the best restaurants understand and stay on top of each and every detail.  Of course, there’s constantly lots of balls in the air, but their staffs are so well-trained to see what the guest sees, fix what’s broken and deliver superior and consistent dining experiences, making each guest feel like they are the most important guest.  This is a personal touch, with each member of the team recognizing that dining out in a full-serve restaurant is more than likely a special occasion… a well deserved break from cooking, a birthday, anniversary or other meaningful event.  Guests want and expect to be recognized, pampered, informed about what’s most enjoyable and above all served.

Quick-serve restaurants succeed in delivering a standard consistent menu immediately and this is what the fast food customer expects.  But full-serve operations have more moving pieces with more chance for things to go wrong. Here’s where those thousands of details come in to play.  A server gets double-seated and slammed… the kitchen backs up on a busy Saturday night and the guest ends up watching, waiting and wondering what’s happening.   You’ve all heard the expression “you can’t please all of the people all of the time”. But don’t take this phrase to heart.  As a restaurateur or manager, this is your primary goal. To understand, meet and exceed every guest’s expectations through training, teamwork and the best efforts of your staff.

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Accomplish this consistently, and your restaurant suddenly has a powerful competitive advantage.  You’ll know you’ve reached a breakthrough when your staff and customers begin singing your restaurant’s praises and word of mouth marketing drives repeat business and buzz for your restaurant.  Building a powerful restaurant brand starts with empowering your team to over-deliver amazing dining experiences one guest at a time.

Roger Beaudoin
Roger Beaudoin is the founder of the Sales Stars Server Training System, Author of Rock Your Restaurant, a game-changing guide to Restaurant Finances and Creator of The Restaurant Rockstars Academy. He is a successful restaurant entrepreneur who has founded and operated 4 restaurants/hospitality companies over the past 22 years. He recently sold the Matterhorn SKI BAR in Maine, a seasonal restaurant and bar that generated over $1 MILLION dollars sales in just 4 months, with double the Net Profit of the average full-serve restaurant. While running The Matterhorn it was named “BEST SKI BAR USA” by Skiing Magazine and “Classic SKI BAR” by SKI Magazine, as well as receiving restaurant accolades from the New York Times, Boston Globe, Framers Travel Guides, Powder Magazine, Yankee Magazine and other publications over the years. Roger is a Speaker at industry events, Host of the Restaurant Rockstars Podcast and is frequently interviewed as a Guest Expert on other industry podcasts as well.In addition to providing turn-key restaurant Staff Training and Financial systems, Roger Coaches and Consults to restaurants of all types. As more than 50% of restaurants fail, he has a deep passion for helping new restaurant owners not only survive but knock it out of the park! (There is no reason for them to make the same mistakes he made 20 years ago when he started his first restaurant). With over 20+ years in the business, he is a genius with restaurant analytics, branding, training, systems and efficiencies and uses that expertise to help restaurateurs create not just restaurants, but BUSINESSES that ROCKS PROFITS!