After 10 years Fairfield Grocery and Market moved into new digs this past October and became Fairfield Grocery and Market Café. It was the owners first foray into the restaurant/café business. We have a busy catering and ready-to-eat take home food business but the owner wanted to add a 15 table café to the new location. While our catering and take home food business continues to grow, our café has had its struggles. Lunch crowds, especially weekends, have been quite busy but night time business is almost zero. The owner insist on closing at 7:00 p.m. which I think accounts for the lower than expected evening turnout.
Our local paper wrote our first review this past week and unfortunately we received negative marks. The "Dinner Date" review is online at: http://www.shreveporttimes.com/apps/...602080345/1014
I feel like some valid points were made. Little did the reviewer know that we don't even have waitstaff on the floor after 3:00 p.m. Customers are waited on by either the cashier or the 2 guys that work behind the deli count, one of which makes sandwiches and does some line cooking. If it's busy your server might be the dishwasher! On several occasion I have even had to go out and wait tables.
My boss wasn't happy about the review. In the past I have expressed my concerns to the owner about some of these issues but they seem to fall on deaf ears.
I need a way to express to her the importance of having wait staff in the evening and improving our overall quality of service.
Any suggestion's, especially the one that make money sense, would be greatly appreciated.
Our local paper wrote our first review this past week and unfortunately we received negative marks. The "Dinner Date" review is online at: http://www.shreveporttimes.com/apps/...602080345/1014
I feel like some valid points were made. Little did the reviewer know that we don't even have waitstaff on the floor after 3:00 p.m. Customers are waited on by either the cashier or the 2 guys that work behind the deli count, one of which makes sandwiches and does some line cooking. If it's busy your server might be the dishwasher! On several occasion I have even had to go out and wait tables.
My boss wasn't happy about the review. In the past I have expressed my concerns to the owner about some of these issues but they seem to fall on deaf ears.
I need a way to express to her the importance of having wait staff in the evening and improving our overall quality of service.
Any suggestion's, especially the one that make money sense, would be greatly appreciated.
