Food operators accept role of technology in dining experience, poll claims

The survey of more than 100 restaurateurs, by online reservation provider ResDiary, revealed that 80% of operators ‘completely support’ diners taking photos of their food and posting them online.

Similarly, 65% of those polled said that a diner being active on their mobile phone throughout a meal does not bother them.

A further 80% of operators agreed that a restaurant should provide its customers with Wi-Fi.

When it came to online reviews, 40% said that they are beneficial. However, more than 60% believed only ‘validated’ reviews should be posted online.

Wi-Fi place​

ResDiary chief executive Mike Conyers believed the modern-day restaurateur is accepting of technology and understands that things like Wi-Fi does have a place in the dining experience.

He said: “Twitter, Facebook and review sites show no signs of going away. If operators are confident in their offer and make it easy for diners to share their experience, they will benefit from greater exposure and should drive footfall.”

Frustrations​

The ResDiary survey also highlighted the most frustrating reservation habits of customers.

Of the 100+ restaurateurs polled, 60% stated that they found it frustrating that the majority of customers ask for a table between 7.30pm and 8pm – typically a restaurant’s busiest time.

Additionally, 20% said that it’s when customers call who are unsure of the time and sometimes even date, they wish to book for.

When asked what the most frustrating diner behaviour was, more than 50% agreed that arriving late and arriving with more, or less, diners than the reservation was made for, topped the poll.

This was closely followed by clicking fingers at servers – with more than 30%.

Wine choices​

The poll also asked operators their opinion on how diners make their wine selections.

‘Choosing lowest to highest’ gained the majority vote with 65%. However 40% stated that a recommendation from the sommelier or waiter is, in their opinion, the main method of choosing.

Conyers said: “This clearly highlights the importance of staff training and ensuring waiters and sommeliers are equipped with the knowledge to take a customer through the wine list and make the selection based on more than the price point alone.”