The Most Important Three Feet in the House
Many restaurateurs and food professionals often refer to the dining tabletops as the most essential three feet in the house. That is because they believe that the tabletop represents the aspect of their food service operation which diners interact with and see the most once they have entered the dining establishment. It would seem only logical that the restaurant would invest in making the most important three feet in the house look the best for their customer. However, often this is untrue.
It is because, restaurant tabletops often tend to be one of the least things in a restaurant or dining establishment the owner will consider when they’re developing or transferring to a new location or point of service, changing menu item or more. The food operators will always invest heavily in their kitchen equipment, food, layout and even the restaurant design but then they will start cutting corners when they get to the tabletop. Frankly, it’s a practice that continues to baffle me.
If a restaurant or food operation spends too much time and thought developing a menu item, why not think all the way through? Yes, an appealing restaurant design and well-thought-out menu will help draw a lot of customers to the front door, but the key to retaining them is not stopping short on any aspect of the experience and that includes the tabletop — now more than ever.
For most people, the food presentation will always remain a critical part of all restaurants, especially when it comes to customer satisfaction and experience. These food operators will always understand the importance of plating and food selection including everything that accompanies the success of it. With a growing emphasis on better, fresher and locally sourced ingredients more food operators see the tabletop as a way of letting their menu items really shine.
It’s very unlikely that any food professional got into the restaurant business due to a love for chinaware or other unique serving vessels. So, this means culinary professionals should always remain open and be honest with their supply chain partners about the experience they wish to create and trust their vendors’ experience and expertise.
Food suppliers need to continue in actively listening to their customers and think outside the box, becoming their customers’ eyes and ears to the restaurant market, sharing their trendy new ideas, best food practices and more.
Working collaboratively, coordinating with food operators and other restaurant commercial suppliers can help convert customers into loyal patrons of a business, which will benefit the owners, workers and patrons.
Procook are you restaurant design and commercial kitchen specialists. Give us a call on 07 3868 4964 for all your kitchen needs.