Who comes first the customer or the employee? Why did you pick the one you did?

Tags: Question, of, the, week.

Views: 4

Reply to This

Replies to This Discussion

The customer may always be right, but the employee comes first. If you do not have the right employees the customers will not be a problem for they will not darkening your door.
I think you have to keep a fair balance of the two. On one hand if you dont put the customer first you wont be able to pay your employees (because they wont come), and on the other you wont have customers if you dont put your employees first(because your employees wont treat the customer correctly). I think its about which customers and\or employees you choose to put first. I will not put my bottom 5% employees before my top 5% customers.
No question, the employee. Employees are your business and without setting the proper training, standards and philosophy with them, the customer will suffer ultimately. Besides, you had to have employees before you could accept customers.
If employees come first how come most business customer service train say the customers are always right and two how come most restaurants feel that front line employees are disposable and treat them that way?
Employees do come first in my book. Happy staff=Happy guests. I am not part of the philosophy that the customer is always right. We just tell them that and then make fun of them or curse them later. It seems that no one has the balls to tell a guest anymore that they indeed are wrong, stupid, ignorant, unreasonable, whatever the situation is. This goes for most FOH people from the host up to the General Manager. Some people just don't realize how a restaurant works and expect us to bend the rules just for them. These are the people that, for example, will make up their own food and then complain "it doesn't taste right." Well gee I wonder why? Even the simplest of recipes are tried and tested to make sure it tastes a certain way, yet maintains a little bit of differentiation if you were to order that same thing somewhere else. Many more examples or stories I could relate where the customer is "right" per se, but we all know they were actually "wrong."
Front line employees disposable? Don't know why managers do that. Maybe because restaurant people are a very transient bunch and they don't find it worthwhile to establish good relationships when that person will probably be gone in six months. Maybe they have so much else on their plates when they become managers it's just one of those things that goes to the waste side cause your boss is on your ass about labor, your schedule, your inventory, and any number of other things. Maybe your managers are not that much smarter than some of your staff. We have all worked with people that have been managers for years but are really clueless idiots. Maybe they're worried about favoritism. Maybe they just want to establish that boundary between employer and employee. I'm your boss not your friend mentality. Who know's why? These are questions that there are a million answers to, but not really a solution.
excellant ! I can tell you have been around the block!
Good answer you took the words right out my mouth.
Love the looks of your restaurant. How far from New Orleans? Why not put your website address on your FOH page?
The employees are the most important aspect of the front and back of the house.

The whole idea of the business is repeat customers. Without returning patrons, what you have is an event.

Time spent training the staff in deep product knowledge, taking ownership, and building a team, is necessary for success.

See this related post by Caribou
The employee without a doubt. They are the heart and soul of your of your store. you take care of them and they will take care of your guest and then you get taken care of. Training, direction and support is the key to success. You will not be able to please everybody all the time but if you take care of your staff they will please more than the orther guys.
I am going to buck the trend of these comments by saying simply that without the customer, there's no business. No business, no jobs to fill.

Hiring the right employees and training them well to deliver outstanding service (FOH) and great food (BOH) is a wise business retention strategy and a customer focused strategy.

You have to get the customer in the door in the first place. They must buy into the dream/concept. If that's from focused marketing or word of mouth, that's customer centric.
You can't build Guest Loyalty without Team Member Loyalty. Your Employees come first.

RSS

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Report: Consumers want more protein, need more education

A majority of U.S.  -More

California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

Rising takeout demand drives new Mama Fu's footprint

Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service