{"id":1346,"date":"2016-11-20T19:18:12","date_gmt":"2016-11-20T19:18:12","guid":{"rendered":"http:\/\/www.fbsti.com\/fbsti2\/?page_id=1346"},"modified":"2024-06-24T14:35:58","modified_gmt":"2024-06-24T14:35:58","slug":"mystery-guest","status":"publish","type":"page","link":"https:\/\/www.fbsti.com\/?page_id=1346","title":{"rendered":"AUDITING & MYSTERY GUEST"},"content":{"rendered":"

For Bars, hotels, and restaurants, individual or chain<\/strong><\/span><\/em><\/p>\n

DEEP PROFESSIONAL AUDITING ON THE OPERATION SIDE OF YOUR ESTABLISHMENT<\/span><\/strong><\/h3>\n

With our long experience and our perfect knowledge of the industry operational side, we are without any doubt the most appropriate persons to dig up problems and details in your establishment that are slowing down the financial development of your business and which can have a bad impact on your customers.<\/p>\n

FBSTI can make a full survey of your establishment.<\/p>\n

\"h-4\"<\/strong><\/p>\n

We see, we watch, we check, and control for you to spot points that could be improved or require your attention and identify specific training needed or urgent actions that need to be put in place.<\/p>\n

Habits and routines make most people blind and gently habits and routines are taking your business down. FBSTI will discretely study your place and your employees; we will see the running of your establishment when managers are not there. FBSTI can also survey the all chain to leave you the possibility to standardize the good points to all the establishments of your chain and let everybody know about the bad points rising in some places.<\/p>\n

INTRODUCTION<\/strong><\/span><\/p>\n

FBSTI is a Swiss academy specializing in high-standard restaurant management all over the world<\/strong><\/p>\n

Our professional auditing teams all have hands-on experience in restaurant operations, giving us a significant edge in the quality, accuracy, and detail of our Mystery Guest Reports.<\/strong><\/p>\n

There is nothing better than the eyes of a professional to play the role of the mystery guest, as those eyes will go far further into details. Our professionals know the different rules and techniques of the restaurant industry which is not the case for a regular customer who will miss out on some important points<\/p>\n

DOING AN AUDIT OF THE OPERATIONAL SIDE OF YOUR ESTABLISHMENT <\/span><\/strong><\/h3>\n

IS IMPORTANT AND CRUCIAL <\/span><\/strong><\/h3>\n

FOR THE FINANCIAL FUTURE OF YOUR COMPANY AND THE SATISFACTION OF YOUR CUSTOMER.<\/span><\/strong><\/h3>\n

DO NOT WAIT UNTIL IS TOO LATE, <\/span><\/strong><\/h3>\n

DO IT WHILE IT IS STILL POSSIBLE TO REACT AND MAKE ADJUSTMENTS<\/span><\/strong><\/h3>\n

OUR GUIDELINE:<\/span><\/strong><\/p>\n

We have the function of observer; seeing it all is our duty.
\nWe will remain objective throughout our entire visit and the positive and the negative points will be detailed in the same way.
\nThe nature of our visit will be kept confidential at all times throughout our stay.
\nWe will blend into the surroundings with the principal objective of keeping our anonymity.<\/p>\n

\"\"<\/p>\n

To do so we will keep the following rules:<\/p>\n

    \n
  • We will never fill in forms or take notes anywhere apart in our bedroom, our car, or outside the premises. Under no circumstance, notes are going to be taken in front of staff or other customers.<\/li>\n
  • Under no circumstances we will reveal our identity not only inside but also outside the establishment, even to customers or persons external to the establishment. People from our office, or close to us are going to be aware of the confidential aspect of our visit and if it is necessary or urgent to get in touch with us, they will be able to do so without revealing our anonymity.<\/li>\n
  • All written documents and information that we going to fill in during our stay will be kept coded on a hard drive without the possibility for any people to see or to read them.<\/li>\n
  • The name, address, and phone number of our office are not going to be seen anywhere and our office is not going to be called from a hotel phone but only from a mobile and outside the place.<\/li>\n
  • To give our stay the most credibility possible we will represent and look as businessperson, a family (husband, wife, and kids), a tourist, etc. To be confirmed with you<\/li>\n<\/ul>\n

    \"\"<\/p>\n

    To complete our cover, it is necessary to respect some requirements such as:<\/p>\n

    – To dress appropriately according to the place observed and the time of the day.
    \n– To use only cash or private credit cards for any payment.
    \n– Drinking reasonably is accepted. The unique reason is to observe the service of it and take the opportunity to get closer to the staff to observe their saying and their attitude.
    \n– We will remain calm and polite whatever mistakes or inappropriate attitudes we will notice.
    \n– We will mention the names of all the people we will meet during our visit and if those persons do not wear a badge or if it is too difficult to read their names then we will make a precise physical description of them (allowing you to recognize them) or if we have the possibility without any risk we will take a picture of them.<\/p>\n

    For the perfect coordination and to obtain better results, to avoid all sorts of leaks, the day of our booking and the dates of our visit are not going to be told to anyone, not even to managers, owners or commissioning person. The date will be chosen depending on the manager, owner’s schedule. If they are away, we will be closer to the reality.<\/p>\n

    when the cat is away, mice are playing<\/span><\/h2>\n

    After the visit, the commissioning persons will receive a consistent report, which could be passed on to the persons and the establishments concerned.
    \nA discussion between the observer the commissioning persons and the managers will be organized to complete if necessary the remark made in the report.
    \nYou will find below a few ideas about the different sectors we will assess in your establishment. (this is just a sample of what and how we are auditing)
    \nThe details and the way of scoring stay confidential but you will find here a summary of the extent of our observations.
    \nIf some points are not in this guideline and you wish to add, please do not hesitate to tell us and we will do the necessary.
    \nThe standard of service is different from one place to another. So, some points will have to be changed and adapted according to your criteria and the leading line of your establishment<\/p>\n

    \"\"<\/p>\n

      \n
    1. The booking<\/span><\/strong><\/em><\/li>\n<\/ol>\n

      In the measure it is possible, a booking will be made mainly by phone to see how the booking is handled and sometimes by direct visit to the place. We will check how the booking has been handled, name, taking notes, requirement, and demand well noticed, attitude and pleasure given by the staff, explanation on direction and location done properly and clearly, general information on the restaurant and opening time\u2026.<\/p>\n

      On top of all the usual demands made during a booking, we will prepare a list of special requests<\/p>\n

        \n
      1. Arrival<\/span><\/strong><\/em><\/li>\n<\/ol>\n

        Use the directions sent to us or the one found on your brochure to determine if the directions to the restaurant were accurate and easy to use.
        \nOn arrival close to the entrance, we will take precise notes of the exterior and the reception area.
        \nGreeting and welcoming, first impression, and the general atmosphere of the area (smell, looks, sound, general state of the place, general feelings left by the place and the staff).
        \nInformation used by the staff on the booking. Such as the use of the name of the person, review of the booking, and presentation of the staff and the place.
        \nOn arrival, we will ask for several details about the establishment and service available. All will be recorded.
        \nAt this point, we will try to put the staff in a difficult situation to see how assistance is given and handled.<\/p>\n

          \n
        1. Public toilets<\/span><\/strong><\/em><\/li>\n<\/ol>\n

          All these facilities will be checked periodically throughout the visit. Hours, details, and place of the checking will be recorded. Places will be checked at different times of the day (gents and ladies)
          \nIn each time, cleanliness and equipment will be checked
          \nWe will verify that the toilet rolls and the hand towels are correctly folded and displayed. We will also verify the constant water temperature<\/p>\n

            \n
          1. Restaurants<\/span><\/strong><\/em><\/li>\n<\/ol>\n

            We will make sure that we do use any of the facilities offered making a detailed inspection of the entire restaurant.
            \nWe will compare the place to the expectation established with you, and a marking of the general standard of the restaurant will be made.
            \nDuring or after the mystery guest action depending on the situation and the possibility, the all restaurant will be checked, tables, chairs, equipment stage and cleanliness, position, in good condition and working, and condiments offered to customers, \u2026..
            \nWe will also make a judgment on the general comfort and the decoration of the room.<\/p>\n

              \n
            1. Special requests<\/span><\/strong><\/em><\/li>\n<\/ol>\n

              All along our visit, some special requests will be made to observe the way they are handled and the efficacy of the service.
              \nThe date, time, and the name of the person dealing with the request will be written down on our reports.
              \nWe will observe all stages of the request handling, the time it took, and the attitude of the person dealing with the request (kindness, obligingness) and we will note if objectives have been reached.<\/p>\n

              \"\"<\/p>\n

                \n
              1. Pre-diner drink (if available)<\/span><\/strong><\/em><\/li>\n<\/ol>\n

                We will go to the lounge\/bar or the most obvious place where customers usually go to take a pre-dinner drink.
                \nWe will take a seat expecting a table service. If after 10 minutes no service is offered then we will go to the bar to order (we will make sure that it is mentioned in the report according to the number of people needed to be served and the number of bartenders)
                \nWe will order a drink, which requires some preparation or some information cocktails, establishment specialty, and single measure.<\/p>\n

                We will observe the way they will be made, and served, the attitude of the bar employees at the time, the general atmosphere of the place, the cleaning of the place, the tidiness of the table and the bar, the welcoming, the billing, the flexibility of the service, the following up of the service, the use of our name in the conversation, if we are offering another drink, a promotional offer (the selling aspect of the barman), if the restaurant menu has been offered while we are here, if some appetizers have been served or proposed.<\/p>\n

                  \n
                1. Main restaurant diner<\/span><\/strong><\/em><\/li>\n<\/ol>\n

                  We will be extremely observant of timing and staff names. Timing will be very important and useful for further analyses.
                  \nWe will register the number of customers on that special evening as well as the name of the person who will welcome us and take us to our table.
                  \nBased on the expectations listed with you we will check the general standard of the restaurant room.
                  \nWe will observe the staff, their knowledge, their confidence, their skills, their advice, their attendance and their initiative, the welcome offered the courtesy, and their attitude and behavior in different situations we will create.
                  \nWe will also concentrate our view on the service itself to evaluate the technical aspect of the service: deficiency, mistakes, organization of the service, the timing during the service and the different tasks, fluidity, and tidiness of the service.
                  \nWe will take the liberty to put your waiters and waitresses in difficult situations to see their reactions and their capacities to handle stress and delicate moments<\/p>\n

                    \n
                  1. Desserts and wine<\/span><\/strong><\/em><\/li>\n<\/ol>\n

                    Wine, mineral water, desserts, and coffee will be ordered to evaluate the way they are proposed and served.
                    \nThen again, the timing of the service will receive all-out attention as well as the technique of service (crumbing the tables, suggestions, opening of bottles, upselling and accompaniments, etc.).
                    \nWe will also observe and study staff gestures, attitudes until our departure, and the way employees are saying goodbye and good night.<\/p>\n

                      \n
                    1. Food quality<\/span><\/strong><\/em><\/li>\n<\/ol>\n

                      We will give our professional opinion on the way food is served, and presented, on the freshness, the quality of the ingredients, the temperature, the color, the texture, the variety, the choice on the menu, and the cost (quality and quantity ratio)
                      \nSome comments will be made on the general atmosphere of the meal and the memory this meal will leave on our observers.<\/p>\n

                        \n
                      1. General checking of all the restaurants<\/span><\/strong><\/em><\/li>\n<\/ol>\n

                        As long as Food and beverage performance is important for every establishment, we will assess all restaurants and bars of your company.
                        \nWe will check the general aspects of them (tidiness, decoration, light, music, temperature…).
                        \nWe will evaluate the attitude of the staff (smile, courtesy, welcome, communication, involvement, and body language).
                        \nWe will do the same with the quality of the service, from arrival, the order to the farewell, from the skill and knowledge to the use of the service rules, methods, and procedure, from the different items served (aestheticisms, quantity, taste) to the accompaniments served or offered
                        \nWe will observe the up-selling techniques of the staff and the general feeling of our stay.<\/p>\n

                        \"\"<\/p>\n

                          \n
                        1. Product knowledge<\/span><\/strong><\/em><\/li>\n<\/ol>\n

                          We will take the liberty sometimes along our stay, in a discreet manner, to ask several questions about the establishment. Each time, the date, hour, and person will be written down on our report.
                          \nThe questions could be on internal matters such as the history of the establishment, opening hours of a department, owners and managers, and food specialty, or on external matters such as the closest chemist, train or flight timetable, local attractions, and cab companies.
                          \nWe will check the rapidity and the exactness of the reply given.
                          \nWe will evaluate the staff and their attitude in handling the request and also if they are trying to exceed our expectations with the help given<\/p>\n

                            \n
                          1. Check out, Departure, Billing<\/span><\/strong><\/em><\/li>\n<\/ol>\n

                            The bill will be checked and controlled according to our daily consumption.
                            \nQuestions will be asked in case of omission, overbilling, or simply in case of unclear statements.
                            \nDifferent ways of payment will be used, up to the point of putting the staff in a difficult situation
                            \nThe date of departure, the hour, and the person dealing with us will be noted in our report.
                            \nWe will observe the staff, their attitude, their courtesy, their kindness, their professionalism, their efficiency, the rapidity and the help given.
                            \nWe will comment on the clarity of the bill and also on what will be said during departure (the warmth, inciting to come back, proposition for future booking, personal attention, \u2026)<\/p>\n

                              \n
                            1. The team<\/span><\/strong><\/em><\/li>\n<\/ol>\n

                              We will control the teamwork in your establishment. Harmony of work, spirit, complementarity, fluidity between the different departments, and ability to work together under pressure and stress.<\/p>\n

                                \n
                              1. The general atmosphere, ambiance<\/span><\/strong><\/em><\/li>\n<\/ol>\n

                                This sector covers our overall perceptions and opinions on the establishment during our visit.
                                \nThis part will be completed at the end of our stay after our departure.
                                \nIf it is possible, we will make some sort of complaint during or after our visit to evaluate the different stages and the way it will be handled.
                                \nWe will make comments on the most positive points and the most negative points of our visit in the different departments such as F&B, kitchen, maintenance, and outside.
                                \nWe will check the general comfort and the deficiency of your establishment. We will make some comments on the facilities offered and some advice on the facilities we are expecting to find in your establishment.
                                \nWe will concentrate on the attention given to the customer and the general atmosphere.
                                \nWe will ask ourselves a few questions:<\/p>\n

                                  \n
                                • What memories did our visit leave us?<\/li>\n
                                • Are we going to recommend the place to friends or colleagues?<\/li>\n
                                • Are we ready to come back (even if we have to do a detour for it)?<\/li>\n<\/ul>\n

                                  \"\"<\/p>\n

                                    \n
                                  1. Upselling skills<\/span><\/strong><\/em><\/li>\n<\/ol>\n

                                    We will observe all forms of selling in your establishments from the bartender trying to sell another drink to the advice and recommendations from waiters of the different restaurants.
                                    \nWe will let you know the different omissions, and the weak and successful points of your internal selling.
                                    \nWe will define if the upselling is smooth, aggressive, or too annoying.<\/p>\n

                                      \n
                                    1. Badges (depending <\/span><\/strong><\/em>on the policy of your company)<\/span><\/strong><\/em><\/li>\n<\/ol>\n

                                      For all person wearing their badge, their name will be written down as soon as they interact with us. For all others, their description will be made and if possible a
                                      \npicture of the person will be taken. Taking the name of the people is not to have a direct
                                      \nconsequence of the employee’s job, but just to inform you of the people needing to be
                                      \nspoken to and where training should be implemented.<\/p>\n

                                        \n
                                      1. Grooming<\/span><\/strong><\/em><\/li>\n<\/ol>\n

                                        We will check if all members of staff are neat at all times
                                        \nWe will do with you a list of the physical and uniform aspects required for males and
                                        \nfemales in the different departments of your establishments and then during our visit we
                                        \nwill check if the list has been respected.<\/p>\n

                                          \n
                                        1. Interpersonal attitude<\/span><\/strong><\/em><\/li>\n<\/ol>\n

                                          We will observe the attitude of your employees in contact with customers whether in
                                          \ndirect contact or just meet through a corridor.
                                          \nPoliteness, courtesy, eye contact, body language, and help will be evaluated.<\/p>\n

                                          \"\"<\/p>\n

                                          CONCLUSION:<\/span><\/strong><\/h2>\n

                                          This is just a sample of what we will check for you in your establishments.
                                          \nYou are welcome if you want us to add some points to this list or if you want us to concentrate our attention on particular aspects.
                                          \nEach point will be detailed with you before our visit.
                                          \nA couple of weeks after our visit you will receive a full report with all our observations
                                          \nA discussion about the overall feelings of our stay as well as about different important points noticed will be set up with you at the end of our visit.
                                          \nUnder no circumstances will our identity be revealed to your staff until we decide to do so.
                                          \nFor the audit to be complete and relevant we will have to visit each place at least 2 times even 3 times.
                                          \n2 times is the minimum for us to be able to see each restaurant working at lunchtime and at dinner time. We will have to find a way, during the mystery guest action or after, for us to have full access of each corner of your restaurants. We will also need to find time to spend in the different restaurants outside the service hours for us to control the mise en place, the setting of the restaurant, and the work fluidity.<\/p>\n

                                          FBSTI will also survey the customer satisfaction of each restaurant. This will be done discretely outside restaurants on a panel of identified customers.<\/p>\n

                                          The same will be done with the staff at the end of the audit for us to collect comments they might have toward the management team and toward the company as well as comments they might have on the improvement of their working place and environment.<\/p>\n

                                          After the audit of your establishment, with a clear idea of the quality and the running of all your standard operating procedures, we will help you to put in place (if needed) the necessary training with the idea of improving the quality and efficiency of your establishments, your standard and your employees.<\/p>\n

                                          FBSTI can put in place the most convenient training and the most accurate according to the needs of your company.<\/p>\n

                                          FBSTI can adapt and run those training according to your establishments and your schedule (additional cost)<\/p>\n

                                          \"\"<\/p>\n

                                          For a full quote please contact us:<\/strong><\/span><\/h2>\n

                                          info@fbsti.com<\/p>\n

                                          +41 79 934 69 59 (WHATSAPP, LINE AND WECHAT ONLY)
                                          \n+66 92 561 2553 DIRECT LINE<\/p>\n

                                          \n

                                          \n","protected":false},"excerpt":{"rendered":"

                                          For Bars, hotels, and restaurants, individual or chain DEEP PROFESSIONAL AUDITING ON THE OPERATION SIDE OF YOUR ESTABLISHMENT With our long experience and our perfect knowledge of the industry operational side, we are without any doubt the most appropriate persons to dig up problems and details in your establishment that are slowing down the financial…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","footnotes":""},"class_list":["post-1346","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.fbsti.com\/index.php?rest_route=\/wp\/v2\/pages\/1346","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fbsti.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.fbsti.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.fbsti.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fbsti.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1346"}],"version-history":[{"count":19,"href":"https:\/\/www.fbsti.com\/index.php?rest_route=\/wp\/v2\/pages\/1346\/revisions"}],"predecessor-version":[{"id":3707,"href":"https:\/\/www.fbsti.com\/index.php?rest_route=\/wp\/v2\/pages\/1346\/revisions\/3707"}],"wp:attachment":[{"href":"https:\/\/www.fbsti.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}