Back in the day, a waitress would roll up to a car on roller skates to deliver your hamburger. Nowadays, a simple tap of your phone will have a burrito at your door in ten minutes flat. The relationship between a customer and a foodservice operator is constantly evolving and adapting to the times. Different operations require different styles of service. So what are the different ways foodservice operators interact with customers?
Each method of service has pros and cons when it comes to customer interaction. Here are the various styles of foodservice relationships and how they affect the customer experience:
The tried-and-true restaurant service style is the traditional method of foodservice with a server waiting on tables. This standard method creates a very personal relationship between the server and the customer, but has an obvious downside with the inability to see the food options up close.
Fast food operations, or QSRs, promise food served in a quick and efficient manner. Customers step up to the counter, give their order to the worker behind the counter, and stand off to the side waiting for their food. While efficient, it’s perhaps the most impersonal relationship a customer can have with a foodservice operation, but it’s sacrificed in favor of a meal that is delivered quickly.
Made-to-order operations, like many fast casual restaurants, are a style of foodservice operation that promotes high interaction between customers and the servers. Customers dictate the ingredients of their meal as it is being prepared, whether it’s a sandwich, pizza, burrito, or ice cream sundae.
Delis offer customers a chance for an up-close look at their food options through a display case. Once they’ve decided, customers take a number and wait to order. The interaction level with the operator is low, but customers are able to view the prosciutto or capocollo up-close prior to ordering. Customers generally don’t see the food preparation process behind the counter, however.
Discover the display case that breaks traditional retail barriers.
All of these experiences have physical barriers between the operator and the customer, whether it’s a table or a gelato case. JOBS foodservice display cases are changing these rules of customer interaction by removing the barriers common to many operations. There is no front or back, just around the counter. Every angle of a product is now visible, and JOBS allows buyers and sellers to interact like never before.