Importance Of Customization And Service Quality

Customization and service quality are both important aspects for any successful restaurant. These components have many different qualities that can ultimately be very beneficial for businesses or quite the contrary. By executing these qualities in a particular restaurant setting it is likely that the given company will prosper. For my application paper I will focus in on how customization and service quality can be improved specifically at Charley G’s Restaurant in Lafayette, Louisiana. Charley G’s Restaurant takes pride in having exceptional service. The staff is very accommodating to customers and do they do their best to provide phenomenal service. The restaurant is equipped with Point of Sales system which helps waiters quickly and efficiently

In Deb North’s article Mass Customization, she interviews Steven Goldstein. Goldstein is the president of FoodThinque consultancy. He depicts the importance of customization describing” Another driver of customization is diet-whether it’s a perceived or real medical condition or food restriction, food allergy, or a weight loss plan prescribed by Atkins, South Beach, Zone followers, and the like” (North). It is important that individuals are receiving their personalized orders because worst case scenario, the customer may have a food allergy where they cannot have a specific type of food. If the restaurant messes this up and keys in the wrong order it can be detrimental to the person’s health and the company may have a lawsuit on their

This can end up being particularly annoying to the customer which is why reading a table is important. Rowe explains “Reading a table, something fine dining restaurants appreciate is an art that their more casual counterparts would do well to study” (Rowe). This is a very significant component in service quality and is one of the first things that employees at Charley G’s Restaurant are taught. Waiters are trained to keep an eye on their table and check in minimally throughout the visit unless they are needed. Waiters are also taught to read body language cues in order to determine customer