According to the Telegraph, these are the ‘top 35 most irritating restaurant faux-pas’. They go on to say …
As a restaurateur with two businesses listed on TripAdvisor, we noticed a change when Priceline bought TripAdvisor. Apart from the modernised interface, the slight colour change and a few other updates, the biggest change I noticed as a business owner was the introduction of paid-for listings.
I read a letter from Tucker Max in the book Choose Yourself! which I thought totally on point about dealing with negative online trolls. It was written to James Altucher about his blog, but can equally apply to any field where you get public feedback. Here is the letter, and I also recommend the book (link above).
Or why your Espresso costs that much.
Back in December 2015, Hannah C from North Yorkshire left an angry TripAdvisor review for Bennett’s Cafe and Bistro in High Petergate complaining that she was on a tight budget and still charged £2 for a cup of hot water and a slice of lemon.
Why can’t providers share explicit filters?
I have been looking at SONOS as a tool to stream music in my restaurants. It’s a great system with the option to play different music in different rooms, and you can even convert an existing wired system into a SONOS streaming system with a single additional box. The salesman I spoke to told me about hotels that connect up to 42 different speakers so they can offer streaming in different rooms.
(Some Customers think it’s OK to Jump the Queue)
There are lots of delivery partners in London – Deliveroo, Henchman, Jinn, Quiqup, Bring It, Take Eat Easy, Caterwings, etc – and each charges a sizeable percentage to the restaurant as commission for handling orders and providing marketing through their platform. More on that here (Q4 2015) and here (Q1 2016).
Would you bring your own food to a restaurant?
There are two, sometimes conflicting, rules in the restaurant business:
- The restaurant’s duty is to create memorable experiences for the guest
- The restaurant makes and sells food in order to pay its bills and make a profit
In general, when a guest arrives and does what is expected of them – i.e. orders things from your menu that you have carefully designed or selected – and pays the bill we are able to meet both rules. The team can focus on creating a memorable (happy) experience and the restaurant is paid for doing their job well.