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A high quality product
Consistent commitment to customer service
Best in class hygiene standards
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The basic components of a successful restaurant: -
1. The quality of the food: -
Food quality does not only mean the quality of the final product and it means quality since the beginning of production to manufacturing and distribution.
And the foundations upon which assess the quality of the food are: -
A sensual ways: -
Using all the senses (smell - Vision - taste - touch - hearing) and these methods help a lot in the process of accepting food and scalability.
(B) non-sensory ways: -
Are machines that are used to evaluate the properties of food, whether natural or chemical properties and are as follows: -
* That the food quality is in accordance with the standards of international constitution for food and that is the work of random tests of samples of food stocks to determine their suitability for human consumption.
* Be the packaging of foodstuffs suitable for storage and distribution.
* Be explain the contents of the food and clear language suitable for the consumer card.
* It is stated the date of production and shelf-life.
* Be food store under appropriate conditions (clean - safe - free from any chemical contamination) and the need for periodic checks to ensure the safety and quality of food.
And therefore must take into account any restaurant food quality of processing and storage and handling to avoid any diseases or occurrence
Poisoning as a result of their use.
2. The health inspection: -
The existence of a health inspection certificate of sound is very important, is keen inspection and periodic follow-up on the restaurant's compliance with food security, health and hygiene also everything from floors and tables, tools and toilet cleaner and the same waiter and chef process.
3. The overall atmosphere of the restaurant: -
The restaurant is keen on providing comfortable atmosphere that you feel comfortable visiting and privacy The quality of the surrounding environment as follows: -
A lighting: -
That the lighting be suitable because of the atmosphere not be dimmed, be severe eye does not hurt.
B. hygiene: -
The restaurant must maintain a high level of cleanliness because that would be reflected on the visitor when his assessment of the quality of the place and the food.
(C) temperature: -
The temperature is moderate within the restaurant,
Do not be too hot or cold.
4. The level of service: -
Be a welcome visitor encouraging him on the continuity of his visit to the restaurant, No matter how high the quality of the food will not come to your restaurant if the visitor had the level of bad service.
The level of service is talking about you and your restaurant therefore must pay attention to how to communicate with the client and tact to respond to any inquiries or even a proposal to develop the level of service.
5. Menus: -
Must be the menu varied and suitable for all tastes. It must also take into account the existence of healthy foods with few calories for those who are interested in diet and health foods.
6. Non-interest visitor satisfied: -
Likely face the visitor is satisfied with the quality of the food or service and therefore should train employees on the restaurant how to deal with these problems and solve them in a perfect way not to cause any inconvenience to the rest of the visitors.
And it is considered to contain the angry visitor a big challenge for the owner of the restaurant, but the art of using the skill in handling you can convince him to visit your restaurant again.
Treatment of your visitor's attention and provide the perfect place for him to enjoy a delicious meal is part of the reasons for a repeat visit. Like the case of any business in the world, the restaurant will have competitors in the market, since they trade depends entirely on the senses, they do give one a chance to prove how your Quality and proficiency in doing.
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