Take the time to understand the bottle neck in the production. Adjust to the needs of the restaurant by either adding or improving the equipment/staff to handle the work load. Or change the work load (menu) to fit with the tools that are at your disposal in the Kitchen. Most times we are trying to do to many things with inadequate, equipment for the job. IE: if you only have two burners you should not have a menu of all omelets. Or if your flat top is small don't have a menu with a lot of pancake options. Complex large menu with a long wait time, less turn over, less sales. Adequate menu faster seat times, more sales and happy customers.

Acknowledge and Resolve: Apologize sincerely, empathize, and offer immediate solutions like discounts or expedited service. Enhance Customer Experience: Set accurate wait time expectations, provide updates, and offer small gestures to ease frustrations. Leverage Technology: Use tools like digital menus, self-order kiosks, and reservation systems to improve efficiency. Gather Feedback and Improve: Act on real-time feedback, monitor data to identify trends, and continually refine processes. Create Delight: Surprise customers with perks or unique experiences to make their visit memorable. By combining empathy, operational improvements, and customer-centric actions, you can rebuild trust and enhance satisfaction.

First important thing is to determine the root cause of speed issue. Questions one may ask, is the server trained properly, does the server have too many tables to serve or is the kitchen too slow. If this is a quick cuisine type restaurant, does one have enough front line staff. Depending on the style of service, all associates need to trained from day one to eliminate all service issues. Proactive management should be able to read all parts of service issues to prevent all dissatisfied guests. Everyone needs to work as a team.