16 Ways That Breakfast Restaurants Can Go From Good to Great

Welcome each guest as they arrive, and train your staff to do the same. This is the first impression a diner will have of your restaurant.

Once the dining room is open, the music should be focused on your guests, not your staff. They might have needed the boost during setup, but turn it way down once the first guests arrive.

Don’t make diners search for a server in order to get ketchup, hot sauce, syrup, or butter, all of which are best enjoyed while the rest of the order is still hot.

“Good morning” is always better than “How you guys doin’?”

When kids’ food comes out first, parents have a chance to get them settled with their meal. Then parents have the opportunity to eat their own food, when it arrives, while it’s hot.

Don’t just tell the guest “Everything here is good,” which doesn’t help. Here’s a better idea: “If you like French toast, ours is made with brioche.” Nice.

If spoons are not a part of your initial silver service, make sure that diners get one with their food or beverages as needed. Hot drinks and anything served in a bowl will need a spoon brought out alongside them.

It’s not useful for a server to check back in with “How is everything tasting?” before diners even taste the food. A better question is, “May I bring you anything else?”

Offer to make the customer a cappuccino or seasonal special latte, or to bring them a freshly squeezed juice. As soon as you say “Coffee?” they have no idea you have other, more interesting drinks on offer. You have boxed them into a selection, and boxed yourself out of a better check average and tip.

“Was everything all right?” This question might not elicit the most honest responses. Try to pick up on non-verbal cues that may indicate a problem with a specific item on the plate. Notice, then ask, then fix it if you can, before a guest walks out the door.

If a table spirals out of control, here’s what to ask: “What can I do to make this right for you?” You are not only making an impression on that table, but on the other customers at adjacent tables.

Empower and support your staff. If a server is given the power to try solving an issue for the table and they’re somehow unable to, you can comp the meal.

When a child’s “meter is expiring,” don’t make the parents search for their server, flag them down, and await their check. Have it ready for them. Consider putting the check presenter down soon after the food arrives with the explanation that you want them to be comfortable leaving whenever they are ready.

Never say, “Are you still working on that?” It makes diners feel self-conscious. The phrase “May I take your plate?” is more gracious and appropriate.

Stop refilling the water glasses, with way too much ice, after the bill has been paid. Most diners understand that paying the bill ends the table service and won’t expect it to continue.

Don’t let your staff use their personal phones in the front of the house. It conveys that they aren’t paying attention to the dining room, and a customer might think the servers are bringing out the food with dirty hands. (Phones are not very sanitary!)

Everyone, from the busser to the host, should always thank guests as they leave. This will leave a great impression that will keep those guests coming back again and again.