Customer service in the restaurant industry has two obvious underlying key concepts: professionalism and personalization. The service your guests receive could be the tipping point between an average experience and a stellar one, and it’s no secret that customer loyalty lies in the details.
This week, some of the best in the industry came together for Welcome Conference, the first hospitality conference in New York, put together by Will Guidara (Eleven Madison Park) and Anthony Rudolf (Thomas Keller Group). Restaurant notables like Charles Masson, Randy Garutti, and Nick Kokonas were all in attendance, and the takeaways are just as important as its attendees.
From learning how to say no the right way to guests (yes, you can say no — if done properly) to how some go the extra mile (Gabriel Stulman gives hugs, but something as simple as pre-buttered bread can go a long way), Grub Street lays down ten top takeaways — read more here.