The Clove Club: How service makes the Michelin-starred restaurant tick

By Liam Garrahan contact

- Last updated on GMT

Related tags: Clove club, The guest

As BigHospitality’s Spotlight on Service campaign gets underway, we chat to the Clove Club’s Johnny Smith about how personalised service at the restaurant improves the guest’s experience.

Speaking at the Restaurant Show, Smith told BigHospitality that connecting with guests is an important factor in the success of the restaurant.

“It’s about an ethos, it’s about talking to the staff and setting an example for them,” he said.

“That comes down to being at the table side and just connecting with guests, talking about their food, talking about their day a little bit. It’s about adaptive service, looking at each different guest individually and working out what’s going to be right for them.”

Smith also spoke about why there should be a greater focus on service staff and how dining environments around the world have changed.

To access a wide range of online courses for the hospitality industry, go to Appetite Learning.

Related topics: Service, Business

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