They say that no two snowflakes are ever the same. The number of possibilities in the formation of a snowflake leads to countless subtle differences. While this may be true, there are certain generalizations we can make about snowflakes. They are cold, white, and melt at temperatures above freezing. Snowflakes can be unique while still sharing a number of characteristics.
Restaurant guests are also unique. I would not say that no two of them are identical, but each of them comes to your table with unique desires. While it is impossible to understand at first glance exactly what your guest is looking for, you can feel certain it falls into certain parameters. Each guest balances three basic priorities to varying degrees. Quality, service, and value are the three basic priorities of all guests.
Read the full post at The Manager’s Office
Our restaurant is about quality and value and I am a table turning machine. We are a barbecue restaurant. You would be surprised at how many people ask for a wine list as if they are at a steakhouse. We wouldn’t even have wine if I didn’t force the manager into buying 2 reds and 2 whites in boxes.
Some people only drink wine. Similarly having all the cocktails in the world wont make a difference to someone who only drinks beer. Oddly enough those two boxes of wine may be the highest profit item behind the bar.
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