8 Key Takeaways To Integrate If You Are Making Your Restaurant Future Ready

Restaurant India and Franchise India group has set a benchmark with their Indian Restaurant Congress and Awards among the restaurant fraternity for building a world-class show on the business of restaurants in India. The recently held Bengaluru edition on 2nd February at Sheraton Grand was a big hit among the restaurant and food service fraternity of the city.

- NUSRA

1. Keeping Customer at the Top: There’s no denying that customer is the king. Globally, 90 per cent of the successful restaurants say that they focus on customer a lot. Whether it is about listening to them or integrating what they say, customer has to be kept at the top. “Customer experience is the core of our biz and that’s convert into the money. We always need to remember that your customer is thinking engagement. He wants you to hear his feedback and what are the tiny things that he wants you to consider,” pointed Shikha Nath, Culinary Director, Charcoal Concepts that operates award-winning restaurants like Copper Chimney and Bombay Brasserie. She also mentioned that if a customer shares some important/valuable feedback, a restaurant owner/staff need to get back to them. So, it’s a lot about delighting, creating a memorable experience for the customer.