The costs of the food, packaging, lost appetizer sales and labour can often outweigh the benefits. Operators must be cautious to plan and implement these programs effectively or they can actually work against them. There can be a tendency to focus on services that generate direct revenues, diminishing the attention paid to these free offerings. Presentation and quality suffer, inconsistent service ensues, and waste increases. Firms that provide these starters must ensure that they are valued by guests, that they are executed effectively and add value to guests’ experience. |
A fresh baked loaf, pita crisps, pretzels or bread sticks, many restaurants provide guests with complimentary snack while seated and waiting for their order. This traditional value added service is appreciated by customers and can kick their dining experience off on the right note. Although these unique offerings can help differentiate a concept and even become an attraction, it may not be a fit in all situations.
