Facts : While a restaurant can earn a Michelin star based solely on the quality of its food, many chefs emphasize that exceptional service is essential for creating a memorable dining experience — some even argue that it is more important than the food itself. They believe that front-of-house staff can make or break a meal, and that a warm, seamless interaction can elevate a great dish into something truly remarkable.
Service shapes the experience: Several chefs and industry experts note that service is what transforms a meal into an emotional and personal experience. Outstanding service establishes a connection with the guest, making them feel valued and appreciated.
Service can offset mistakes: Exceptional service has the power to compensate for minor shortcomings in a dish, while consistently poor service can ruin even the best culinary execution, according to Bon Appétit.
Michelin criteria: Although Michelin stars are awarded purely on the merits of cooking, the MICHELIN Guide recognizes the importance of hospitality through a separate “fork and spoon” rating system that evaluates the overall dining experience, atmosphere, and comfort.
Example: Chef Marco Pierre White has famously stated that service is more important than food, highlighting the significant role front-of-house teams play in shaping the overall guest experience.
In the fast-paced world of the food and beverage industry, a restaurant’s success hinges not only on the quality of its offerings but also on the excellence of its service and operations. Our Training & Operations service is dedicated to elevating your team’s performance through targeted training programs and operational enhancements. By focusing on both the skills and knowledge essential to exceptional service, we prepare your staff to meet and exceed the industry’s highest standards.
