The objective of any restaurant should focus on convincing the customer that the best possible dining experience will be offered at their premises. It is key to know how to persuade him to choose us before anyone else. Once this is achieved, the first step is already taken.

If you’re planning a corporate dinner or selecting the right venue to host an important event, here at Giro D’Italia you will find it. Speak to us and make your reservation today. Contact us today if you want to know anything about our services.

But to convince it is necessary to send different messages to the client in an organised way:

1. We must awaken your interest; offer us as the best place where you can enjoy your gastronomic experience, and for that you have to first believe it and then fulfil it.
2. Once the attention is drawn, get him to decide to consume our products. Quality, speed and service are fundamental elements in this section. You have to make the customer feel satisfied for having come to our restaurant and spent the money on that product or service offered.
3. Provide the best possible facilities to favour that the client can turn that moment into an authentic gastronomic experience. To optimise your facilities there are guidelines such as having a good decoration (not very ornate), a pleasant temperature, ambient music that invites you to relax to facilitate conversation with your companions, etc.

How does our client value us once these three steps have been completed? If we have done well, the next two steps come alone because behind good management there is always a direct consequence on consumers, and in this case, in a positive way.

4. That thing that has awakened that sensation from which it does not want to detach is going to be burned in the consumer’s brain. These memories (smells, images, sensations …) will make the client want to go back to that place because the brain will opt for this special moment rather than any.
5. Once this is achieved, the client will have the need to promote word of mouth among their friends, family … as a way to offer something good to their loved ones. The restaurant becomes something for the customer. A good way for your restaurant to acquire visibility and presence.
6. To know how to manage these stages of the experimental cycle of the consumer well, it would be advisable to know tools that can help us achieve that efficiency:

– Provide information to the customer about our service through the letter

– Detail what kind of food we offer: buffet, specialised, fast food …

– Creating bonds of union between client and restaurant fosters a relationship or mutual interaction (in a personal or virtual way) that can be very useful.

At this point there are no golden rules or immovable guidelines. The essential thing is to keep innovating and let the imagination be the bearer of good ideas.

Avoid uncomfortable situations in a restaurant

If you are going to eat at a fancy restaurant and have certain doubts about how you should behave, then you are reading in the right place. We bring you the best tips that will help you a lot:

• The host is the one who gives the guideline to start eating, either taking the cutlery or saying “bon appetit”. In a business appointment, the person invites the guide.
• The napkin should always cover both legs and should not be removed even though there is no food on the table. If you are going to get up a few moments, the napkin is left to the left of the plate or on top of the chair.
• It is strictly forbidden to push the plate when you finish eating a dish.
• Cut the meat bite by bite. If you cut it all before you start eating it, you will not be well seen.
• You should not leave food in the spoon or fork you are using.
• As much as you liked it, it is only allowed to savour the leftover sauce of a stew with a piece of bread twice.
• In case you are in a restaurant, the label dictates that you tell the waiter about you. You should never do it telling, thundering your fingers or mouth, or touching the glass with a cutlery.

Eating in a fancy restaurant: tips for doing so

• Never put on makeup or comb your hair at the table.
• Never try to cool a soup or hot drink by blowing on it.
• If you are going to share food, use a new dish, not yours or ask the waiter for extra dishes to share.
• When you have finished eating, do not remove your plate or stack it. Place your fork and knife in the clock position as if it were “twenty past four” with the fork facing down and the knife to your right facing the fork.
• Start with the cutlery on the outside and go taking the others with each dish that is served. That is, the fork that is farthest from the plate will be the first one you use.
• Bottles with soft drinks should not be served at a formal meal.
• The bread plate is on the left. Make no mistake in taking it, because you will be ‘stealing’ from your tablemate. We just have to cut the piece of bread that we are going to eat.

It is known by all that in these times, in addition to having a good meal, we must offer added value to a client who is increasingly informed and is more demanding. Therefore, you should look for a place that respects your preferences. At Giro D’Italia we make sure our clients are happy and able to enjoy a memorable dining experience that will surely amaze your taste buds, thinking about what you will order the next time you visit our place. Contact us today if you want to know all the details about our restaurant.