Looking At The Direction Of Soft Power Improvement Of Shopping Center From Children'S Dining Service

But even the experienced mother can't forget it. This time I forgot to bring a bowl spoon. Next time I forgot to bring my bib and wet towel.

Once out, it will rarely be returned to the home, if the restaurant did not provide the above children's tableware items.

Then mothers can only take the "laissez faire" mentality to eat today, and finally go home to wash clothes stained with stains.

Or around the children during the entire meal, to guard against the "attack" of food from all angles to baby clothes, and not enjoy the food properly.

If so, it will not be a wonderful meal experience.

According to the author's own experience, bazaar, apron and bib are provided in the stores in bazaar, Sebei, oatmeal village and other stores.

It is the existence of intimate and conscientious in the catering industry at present.

At present, baby chair is the standard of most restaurants, but the quantity is different, and at the peak of meal, it often can not meet the needs of consumers.

There are many restaurants for baby dishes.

But in addition to these two items, there are few others available.

With the coming of Spring Festival, the peak period of group dinner is coming soon. This is a good time for family and friends, and also a joyous occasion for children.

How to ensure that adults and children enjoy a happy dining experience (mainly for customers who serve children well) should be considered from two aspects.

The first condition is safety.

It is the nature of every child to be active, playful, curious about new things and circumstances.

This nature also brings some security risks. Restaurants should try their best to avoid children's personal injury accidents in the dining environment and process.

First, we should improve the facilities and facilities in restaurants from the perspective of protecting children.

For example, the corner of the table or protective cover, the child after sitting as soon as possible to take away the tabletop superfluous tableware and ornaments, lest children catch the sharp cutlery such as knives and forks to be injured.

Two is to strengthen the service management of stores.

For example, keep the floor clean and tidy so as to prevent people from falling down.

Once there was a hot pot shop, because the ground was wet and slippery, the waiter slipped and slipped in the process. A big pot of hot pot was sprinkled on the child sitting on the aisle seat, causing severe burns.

Here is also to remind the waiter when he is in the collar, he should remind the accompanying adults to place their children's seats in a few places near the wall or people to walk around, so as to reduce the probability of accidental injury.

In addition to safety and security, the next step is to let children and adults have a comfortable and enjoyable experience during the meal.

In this regard, the author made a small survey in the vicinity of the Bao Ma group (baby age: 3-5 years old), which covered restaurant selection, dining facilities, equipment and tools, and the demand for meals.

Most people hope that apart from providing basic baby chairs, cutlery and bib, they hope that the restaurant will provide children's amusement facilities and be taken care of by safety companions.

There are also some mothers in the food requirements, restaurants should provide and recommend a few suitable for children to eat dishes, less oil, less salt, healthy and delicious.

"What's there at home can be there" is the common aspiration of mothers.

Opening up a children's activity area can give children play before or after meals, while the safety companions can temporarily let their parents "get away" and enjoy the food quietly.

But this occupation restaurant is rare at present, almost none.

From the food perspective, at present, apart from the specialized children's family and children's restaurants, the children's diet will be promoted. Few restaurants will specifically develop children's packages for children. On the one hand, they will be related to operating costs. On the other hand, they will feel unnecessary.

Is the operator's sense of service inadequate? Is it backward? Or is it due to cost reduction? Or else?

It is the original intention and intention of all restaurants to create a good dining environment and provide warm service for customers.

But often in the process of doing business is not satisfactory.

In the era of consumption, when the experience economy is in place, customers' demands for service are also changing. They are not tasty, unclean, unhygienic, unsafe, poor waiters' attitude, and slow to serve dishes. Any link may affect consumer's decision making. Restaurant operators can be seen as thin ice.

But in the final analysis, the catering industry is the service industry. Catering industry must do well in service. How to improve its service ability is always a problem that all restaurant owners need to ponder and ponder.

Good service can move people and leave customers. In the catering industry, service is a real chapter, and service is often seen in details.

Think more than others, do a little more, start from the actual needs of customers, less routine, more sincerity, you are closer to the hearts of consumers, and more solid foundation than others.

Note: the main points of this article are shopping centers and restaurants in department stores, but the proposition of "service" is applicable to all kinds of stores in different forms of restaurants.