The View from the Table – Satisfying Customer Needs

Imagine going into your favorite restaurant, sitting down and seeing there is no salt and pepper on the table, nor is there ketchup, napkins or silverware.

Now imagine being a restaurant operator whose tables are this barren and uninviting.  You wouldn’t have it that way.  You wouldn’t because you know what your customers want and more importantly, what they need. 

That is why you need to have a full caddie of low calorie sweeteners.  Without the caddie full of yellow, pink, blue and green packets to go with your brown and white ones, your table is downright naked.  And your customers are left wondering what kind of establishment they have entered.

Wouldn’t it be nice to have a fully-stocked caddie on your tables so that you are prepared for every one of your customers and their particular SF Banner 2sweetening desires?

If you were a pizza restaurant, would you stock sausage but no pepperoni?  Would you have hot salsa but no mild if you served Mexican food? White rice, but no brown, if you were an Asian establishment?

Of course not.  In fact, you might offer all sorts of choices on your menu for meat eaters, vegetarians, gluten-free and low-cal dieters.  Whatever their needs are, you would look to satisfy them.

You may be surprised to learn that every country has different condiments on the restaurant tables.  In Morocco, they have cumin in a shaker along with salt and pepper.  In Asian countries, there’s MSG in shakers.  In Turkey, they have tiny jars of chili powder.  Condiment caddies for oil and vinegar can be found in Italian restaurants while ones with a variety of soy sauce are important in Asia.

So it is essential in America to have not only ketchup, mustard, salt and pepper, but also the sweetener caddie.  In today’s evolving world, restaurant customers look for their favorite color when they want to sweeten their drinks, cereals, breakfasts or desserts.  They expect to be able to say, “Please pass the blue packet” or “Can I have one of those yellow packs?”

Next time you take a stroll through your restaurant, take a customer’s view of your tables.  Are they wiped clean?  Are the glasses and silverware dry and sparkling?  Are there the proper condiments on the table?

Do you have the rainbow of sugar substitute colors packed neatly into a clean caddie? If so, you are ahead of the game and in tune with your customers.  And that will make for a beautiful and complete view of your table.

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