Customer Loyalty in the Restaurant Business
Customer loyalty can be simulated to be the good relation between clients and the service authorities. The clients are served with services which they find to be satisfying their demands. This tends to measure the tendency of having success when running a restaurant; the result is a good long term relationship being achieved between the customers and clients. Customer loyalty is one of the most essential requirements of a good restaurant as it improves and retains the relationship with the customer (Hughes, 2003, p. 11).
However, it is essential for a restaurant to identify the necessary services that the clients or the customer’s needs. This makes it easy to meet the demands for client’s quality services are met). Thus, the customer perception towards the restaurant changes; these may include the interaction with the customers, the eminence and type of the food they provide; services provided; reasonable costs for the serve rendered, and finally, the atmosphere the restaurant produces for the customer (Lawler, 2004, p. 43).
This is always attributed by effects of globalization. From the figure above, we can be able to see different components at different managerial posts; these components are interlinked (strong relationship). In addition, we have hieratical arrangements of components which are interlinked to ensure that satisfactions to clients or customers are met (customers loyalty plays a prominent role). In a restaurant, behavior plays a prominent role in satisfying a customer’s needs; the customer invests in some valuable characteristics of his or her preference. When the restaurant is able to maintain this quality, the client will be a regular and loyal customer (Lawler, 2004, p. 21).
In conclusion, in Table above; Good managerial skills are attributed where by presence, relevance; performance competitive advantages and bonding of the customer are seen. At the presence and relevance levels, marketing strategies are set for the restaurant such as promotions to the customers. This is then followed closely by level three, where the services and product are made clear to the clients. This makes clients updated of the products available. Later, further attributes are made to ensure products and services are communicated to customers; this may be in the form of fun, excitements and approvals for peer. These do increase the customers’ attachment to the restaurant (Hughes, 2003, p. 55).