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Previously, research had been conducted on customer reviews through websites, such as Trip advisor, Open table and Yelp, with respect to the Oak Room Restaurant. Thereafter, the data obtained had been analyzed, in order to assess the competitive advantage of this restaurant. The…
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Download file to see previous pages Staff, as such, are well acquainted with the preferences of returning customers, and can ensure a constant flow of customers for the restaurant. Innovative staff can resolve problems with customers, arising during their work schedule, effectively and instantly. This renders the latter confident, and generates the perception that the staff are dependable and always at their service when they visit the restaurant.
The customer reviews had clearly shown that the appreciation levels of the customers, with respect to the quality of services was just 18%. This disclosed the poor appreciation of service quality by customers. This denoted a very low level of staff quality, which would adversely affect the possibility of customers returning to the restaurant. It would also act as a major impediment to endeavors to attract new customers. This dismal level of staff quality reflected the dissatisfaction of customers with the services provided. Hence, the Oak Room Restaurant has to perforce improve staff quality, substantially.
Neglecting this all important area, invariably leads to a reduction in the return rate of the patrons. In addition, information regarding the poor service will spread via formal and the informal channels of information, leading to further reduction in the number of people visiting the restaurant. Consequently, restaurants have to make a genuine and sustained effort to provide the best service that they can. As such, superior service improves competitive advantage to a tremendous extent. Thus, quality of services has to be at the very top of the list of priorities of a restaurant.
The existing economic environment, in the hotel industry, has made it very clear that customers are increasingly assessing the actual quality of the food and what has been advertised by the management. Therefore, developing and maintaining market share is necessarily dependent upon maintaining the integrity of the food. Evidently, it is ...Download file to see next pagesRead More
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