influencing the restaurant customer

Here is a couple of ways we could use the principles of persuasion to improve customer experience in our restaurant:

Authority: the chef could present the menu, preferably in person by the table in and tell something about for instance how the food is prepared. Or if the chef is not available in person e could write a description or a story about the menu composition in the menu for the customer to read about. Our sommelier can organize wine/beer/spirit tasting and tell about the products qualities. This engages the customer and at the same time educates/gives new information about the product while offering a pleasant customer experience.

Scarcity: We can offer menus or drinks for limited time only. For instance special menu for Easter, Mother´s day, midsummer or Christmas. Also in the bar we can offer beer of the month, cocktail of the month or other special limited time offers. Food or drinks can also be offered on season, for instance fresh berries during the summer or mushrooms in the autumn.


Reciprocity: The tutorials and short interviews in the school platform describe reciprocity as an efficient way of influencing the restaurant customer. For instance when offering a candy with the bill the waitress can expect a higher tip. I’m also thinking that by offering samples of food or wine we could influence the customer to order a certain menu or beverage.