Top restaurant operators reveal their service secrets

By Becky Paskin

- Last updated on GMT

Diners are becoming ever more scrutinizing when it comes to service, and less inclined to let a bad restaurant experience slide.

It’s never been more important for restaurant operators at every level to ensure their staff deliver quality service at all times – particularly when diners are increasingly demanding value for money when eating out.

At Restaurant magazine’s Chef Congress, held at Hakkasan in Mayfair in partnership with Nestle CHEF, legendary chef patron Raymond Blanc spoke passionately about the “never say no” service culture he had developed at his two Michelin-starred Le Manoir aux Quat’Saisons.

As keynote speaker Blanc opened the floor to debate over what constitutes good service, and whether the theatre of dining has begun to overshadow the importance of food.

BigHospitality spoke to some of the biggest names on the UK dining scene to find out what their own service secrets are.

Every Monday throughout March, BigHospitality will be taking a closer look at whether British service standards need improving, why constitutes good service, and how the industry can help attract more young talent into front of house careers.

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2 comments

Spreading the word

Posted by Baz,

One of the outstanding things about top-end restaurants has been the service levels. As a general guide they have been excellent. What I feel we need to do is push this service level issue throughout the whole industry. Encourage high street restaurants to provide higher levels of customer service, providing a better quality experience for their guests and improving their own image and profitability.

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Tamarind Club

Posted by Dee,

I love how the Indian dude just always talk about waiter waiter waiter, such a class system! Not how he feels, but how he controls his staff!

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