It is so important to identify what makes you unique as a hospitality business today. Once you determine what differentiates you from the competition, the next step is to train your entire back of house and front of house staff to perfect your unique offerings. Making the staff buy into this can be achieved through practice (training) and understanding how to effectively present your products and services to your customers.
It is also important to focus your company’s actual offerings on what you do best. Being the biggest doesn’t always mean being the best. Recognize where your team has the skill set and creative talents to excel. Pair that with figuring out the most effective use of your time as a coach and leader to train them to be even better.
Customers are smart. They will invest their time and money when they know the products and services they are buying are thoughtfully designed and executed efficiently. They will come back if their experience is memorable. They will remember your uniqueness. Think about this as you look at all your company’s products and services on the market. Can you say that each is delivered to perfection?
INSPIRE.
My favorite place to eat in Puerto Vallarta is an Italian restaurant. People think I am crazy that I like to eat Italian food when I am in Mexico, but when my family and friends come to town, I always take them to Tre Piatti to show them why.
It starts with the service. I am greeted at the door by the host Daniel with a friendly hello and “it is so nice to see you again”. I am seated at a nice table and always introduced to the waiter, only if I have never met this person before. I am then welcomed by a few others including Henry and Jesus, the bartender Ulises and the two chef-owners, Chanan and Natalie. They all thank me for returning to their place.
After ordering a cocktail, I am offered the menu, which is what makes Tre Piatti unique. “Tre Piatti” means “Three Dishes”. The menu features three appetizers, three pastas, three entrees and three desserts. That’s it. Twelve plates the kitchen executes to perfection. This may not seem like a lot of options to guests, but this menu changes every two weeks. It’s genius. This makes me want to return every two weeks to see what is new and different. This keeps everything fresh for the guests and the restaurant’s employees.
The irony is I don’t even look at the menu anymore, because I always ask Chef Chanan what I should order for dinner. He tells me what I am going to eat and I do as I am told. I can’t wait to get back to Mexico to eat some great Italian food.
