The restaurant industry is a ‘one strike and you are out’ kind of business. If you disappoint a guest they are likely never coming back. There are just too many other options out there. Because of this brutal reality, many restaurant organisations have multiple listening posts to ensure that they are able to hear from their guests. Most concepts have guest experience surveys where a customer can take a survey and provide scoring on attributes such as their overall satisfaction, likelihood to return and likelihood to recommend the business to a friend or family member. These businesses also have live agent contact centres, either internal or outsourced, to answer guests calls for everything from rude service to simply providing the nutritional content of a specific menu item. These same services are available to resolve guest comments posted to a brand’s website. Another tool for capturing guests expressing frustration is monitoring social media venues such as Facebook, Twitter, Trip Advisor and other social media sites. These channels are all examples of best practices for brands being available to restaurant customers.

Listening to guests across these channels is critical. Why? In the 2018 Market Force QSR/Fast Casual Consumer Preference Study, one out of every four guests reported a disappointing experience at the restaurant that they most recently visited, and two thirds to nearly half did not report it. Of those who did: 

  • The most common ways in which customers voiced their dissatisfaction was via a customer feedback survey or raising their feedback directly with a member of staff or a manager.
  • Providing a guest survey option is a critical channel to capture and manage complaints and ensuring all staff members are trained in complaint handling ensures that the issues is resolved at the earliest opportunity.
  • The least used channel is social media. In addition, while a small percentage of respondents posted to social media, this is a hugely important channel of unsolicited feedback that brands must continue to monitor, both in terms of responding to customers, but also being aware of brand-damaging comments being made on line for everyone to see. 

What is clear and critically important is how well brands recover these guests when they do complain. Ensuring that each of these listening posts includes a closed loop guest recovery process is a best practice to ensure that team members are responding to guest concerns and complaints quickly as well as being accountable to document the issue and the resolution. Included in this process should be templates for how best to respond to guests depending on the issue, standards for the timing of follow up and providing senior leadership visibility into the type and severity of problems that are surfacing at each location. If you only get one shot, it can be priceless if you can find a way to get just one more chance. Effective guest recovery is a must have in today’s hyper-competitive restaurant industry

Brad Christian is the Cheif Customer Officer at Market Force and consults with retail and restaurant executives to design cost-effective customer experience measurement programmes that help them protect their brand's reputation, delight guests and drive greater unit economics.