How To Improve Dining Room Service, Gain A Better Reputation & Increase the Sales of a restautant?

Todays date taste of food does not matters because every restaurants or roadside cafeterias are capable of making tasty food. Now the customers are willing to pay money for the service to get the feeling of our hospitality slogan called 'Home Away From Home'. Customers are regular at one place only and only if they get value for their money.

I agree to all the four suggestions made, but would like to add something more to it because this question also says about increasing the sales and gaining a better Reputation.

I would suggest something different. If a restaurant is well running and service is above standard then there should be a system of creating new things. New things like having festival in a restaurant. Like serving different cuisine for a week or serving seven different cuisine for a week. This step could be taken, in high class service restaurant and this would be felt nice by regular customers and once in for a while they will get something different to taste. And as well as food lovers also get attracted towards the restaurant.

This step could be taken once or twice or thrice in a year. If executed properly this step could automatically increase restaurants sale and even gain a better reputation in the market and increase in the number of customers too.

People come to restaurants primarily for the service. If the service and experince is excellent, then they are ready to pay any price for it. To ensure that customers are receiving the service they expect, set standards for wait staff-customer interactions. The staff should be efficient enough to anticipate the needs of the customer before asking. The customer should not be given an opportunity to get up from the chair to get a part of service for himself.

This will give him a very ggod feeling and will always come back, may be not for food but definitely for service.

The Dining Room Schedule shuold be maintained that allows the restaurant owner or manager to quickly manage all employees schedules and assignments. This will increase the efficiency of the owner or manager while improve the communication between staff.

Another way to increase both dining room service and restaurant profits is by expanding the product knowledge of each member of the waitstaff. It can be done by providing the waitstaff with a Menu Description sheet that further describes what each menu offers, suggestions of items that might enhance the diner's experience.

This make the customers have a good opinion about the staff and this will in turn increse the footfall.

The golden rule in the customer service relationship is to treat the customer as you want to be treated as and once this feeling gets into the staff who is working in the dinning room 90% of the customer service related problems are finised off.........

Another most important thing to know by the waitstaff working in dinning room is that they must be very clear that they are there bcoz of the customers and not the customers are there bcoz of you................

There are so many restaurants serving food , but the hygeinic , tasty are the preffered ones.

The ambience decides the charges one can levy on the taste and quality.

I feel that the hotel management should also maintain a Substitution Sheet, which makes the process of keeping track of employee shift-substitutions. Over-staffing, as well as under-staffing, are both easily avoided when there is clear advance communication as to who is working each shift. The Substitution Sheet helps to maintain clear communication between management and staff and will produce greater efficiency in the restaurant's operation.