In the past, restaurants that offered an excellent menu, great food, a fair price, and a convenient location were successful. As a new Deloitte study, entitled “Through Guests Eyes” shows, however, this formula isn’t enough for customers. Half or less than half of customers surveyed said that restaurants weren’t doing enough to get to know them, delight them, engage them, and empower them. According to Sam Cover Spokane Valley, restaurants of the future will need to excel at all these things, creating an occasion as well as a great meal.
“Great food is the minimum. Today’s restaurant customer wants a fun and unique experience,” said Sam Cover Spokane Valley. These experiences, however, will need to stay true to the brand. Many brands may offer a better experience by making small changes in the ambiance or adding a few experiential elements. Others may be more creative, Sam Cover Spokane Valley said. One example is offering off-premises dining opportunities, known as pop-ups, that offer diners a unique experience and provide chefs a chance to reinvent themselves without committing to a permanent location. Pop-ups may also include collaboration with visiting chefs and intermingling between diners and chefs, Sam Cover Spokane Valley says.
Another example is providing events as part of the dining experience, said Sam Cover Spokane Valley. For example, the New York City-based Katz Delicatessen, which was the site of a famous scene from the film “When Harry Met Sally,” recently held a contest to see who could best re-enact the scene. Another example is Studio Cellar in Columbia, SC that offers patrons the opportunity to paint while ordering food that is brought in from a low-country restaurant, Sam Cover Spokane Valley says.
Restaurants of the future also will depend less on menus and more on customization. The chef will ask questions to determine preferences, then create a customized meal based upon them, said Sam Cover Spokane Valley. The restaurant will store preference information so that another special experience can be created when the guests come in again.
Cover was born and raised in Spokane, Washington. Renowned as a chef, Sam Cover Spokane Valley has made a name for himself in the Pacific Northwest’s thriving restaurant and luxury catering scene. Working in kitchens across Spokane County and elsewhere in America, from Los Angeles to New York City, Sam Cover Spokane Valley has managed teams in some of the nation’s most highly regarded restaurants and hotels. Sam Cover Spokane Valley is known, in particular, for his fresh fish and seafood dishes. He plans to open a brand new restaurant this year.