Counter service s a very good thing in the Hospitality industry. Today I want to share with you how you can establish and provide the best counter service in your business. Specifically, I will cover on
What is the counter service?
Counter service is a simpler version of food and beverage service whereby the customer’s order at the counter and will be served once their order is ready. This type of service is common in pubs and club bistros.
Why do you need counter service?
Preparation of the Counter
Setting Up of the Counter
Setting up for counter service requires clear guidelines for all parts of the service.
Checklists are excellent to ensure that staff has fulfilled all requirements.
The following checklist is an example of the tasks needed depending on your business.
For the best service, make sure the team sets up everything prior to the opening.
Once you are open for service patrons will have to approach the register to place their order and pay. It is important for wait staff to ensure this process is streamlined.
A well-written menu will assist as it requires less explanation. Ensure that you provide accurate information upon customer requests and verify correct understanding.
This is crucial element of best counter service
The service provider must be able to advise customers on several issues.
Advice varies from special diets to the best wine match for a meal.
The key components to advice your customers include
Advice on key menu items, cookery methods, origin, flavor, and textures as well as the key components and content of menu items
Provide information on the different types of beverages, their suitability for certain foods, key flavors and aroma e.g. this Chardonnay has buttery notes and peach flavors which will be perfect for the veal medallion
Answer queries in regards to special dietary needs such as coeliac or allergies. Religious and lifestyle diets are also encountered. If in doubt talk to a supervisor or the chef.
Special menu items
Offers such as dish or soup of the day, special menus based on seasonal produce or a special occasion e.g. Bastille day
Inform dishes that have run out due to high customer demand or unavailability of products.
Ensure that dishes with low availability are highlighted in the kitchen and as orders come in the remaining numbers are communicated. Check with the chef for suitable replacements
How to Serve Customers
Cleaning your counter is a must.
Throughout service ensure that the counter, cutlery, and condiment station are kept clean.
Once a table is vacated it should be reset as soon as possible. Remove the dirty covering, wipe down any grease or dirt, replace the cover if needed, and ensure that the chairs and floor area are clean and fresh for the next patron.
Towards the end of the business day, you need to reset for the next shift. This could be a breakfast or lunch setting, depending on how you do your business.
Once all patrons have departed it is time to commence the final cleanup and replenish all stations.
It is important that the venue is left in a clean and hygienic state and ready for the next business day.
After closing your business make sure to do the following before departure;
My task was to Share with you the basic things to consider so as you can provide the best counter service in your bar or restaurant. The bottom line is to provide the best counter service make sure