to be heard
The ability to leave feedback directly to the owner, reduces the distance between you
the visitor. Subconsciously, even before ordering, the customer realizes that in such a restaurant
a host who controls the work of the facility and the quality of food that will be soon
served to him.
"“Being heard is the most valuable thing in the 21st century. Remember that the opportunity
an opinion is the main, if not the only visitors tool to apply
for quality service.""
Marko Špendić, director of the Sunce restaurant in Poreč