| It all is based on your powers of observation. | | | | translates into caring about what they serve. |
| A successful restaurant is built of many pieces. The | | | | Clean tables and chairs |
| place may have the greatest food on earth but if it's | | | | Again, cleanliness both outside and inside is important. |
| dirty with a slovenly staff, poor parking and dimly lit, | | | | It's the attention to the little things that counts, |
| no matter how good the food, success will be | | | | things such as clean tables and even more so, clean |
| elusive. | | | | chairs. |
| Start with the outside and work your way inside. | | | | Friendly, efficient, attentive staff, in other words |
| Clean, well lit parking lot | | | | "The dining room is not an orphan" |
| Many people think "How can a restaurant parking lot | | | | A friendly, efficient staff reflects a management |
| reflect the quality of the food inside. Food does not | | | | philosophy where the customer is #1, cared for and |
| have anything to do with the outside." Of course it | | | | looked after. If they care about you they will not |
| does, the appearance of the area outside the | | | | serve poor food, it would be unthinkable to insult |
| restaurant reflects what you will encounter inside. | | | | their customers in this way. When you are left alone, |
| Unclean outside, you can bet the same inside. A well | | | | abandoned in the dining room, the staff comes out |
| lit parking lot is inviting, welcoming, it's telling the | | | | rarely if ever to inquire about your well being and to |
| customer "Welcome - we want you here." | | | | clean the place, you are in an orphan dining room. |
| Clean windows | | | | Quickly clean after customer leaves |
| Someone said, "Cleanliness is next to Godliness!" Clean | | | | When a customer leaves, the dining area is quickly |
| windows allow me to check out the restaurant | | | | and efficiently cleaned. Crumbs are not wiped off the |
| before I go in, helping me decide whether it's worth | | | | table onto the floor to be swept up later. |
| the effort. | | | | Staff addresses many customers by name |
| Clean floors | | | | When staff addresses customers by name you |
| Check to see if the floors are clean, meander | | | | know you are looking at a long term customer. If |
| through the restaurant for a quick look-see. If the | | | | they've been eating at this establishment for a while |
| floor is clean that shows they care about their | | | | the food should be good. |
| customers. It's the little things that make the whole. | | | | The bottom line: If you don't like what you see - |
| Clean restrooms | | | | leave. |
| Clean restrooms indicate a level of pride which | | | | |