How do you see yourself?
Often as business owners and chefs we can get too close to our work. Not to say that being a workaholic and dedicated is a bad thing–it’s not, but this is more about the way you see your own business after being constantly involved day after day. It’s possible that after months or years of putting your nose to the grindstone you are no longer impartial about your product or service. Do you see what your customers see?
To look at things with fresh it helps to ask yourself some basic questions from the perspective of a new customer:
- Does the experience presented match menu prices?
- Does the decor look cohesive and by-design?
- Is the staff friendly? ( Are they friendly even when you’re not around? What type of friendly are they, patronizing or genuine, consider even body language here )
- How long does it take to get my food?
Constantly re-evaluating customer-centric values is a good way to keep yourself in check.