"People go to a restaurant for the food, but come back for the service” is a popular restaurant adage. Many restaurants serve good food, but the restaurant that also provides good service is the one that often has a returning customer.
“Come for the Food, Stay for the Service—And the Jokes” was cited in the Chicago (IL) Tribune in May 1991. “People come in for the food, but they come back for the service” was cited in print in 2006. “Bistros live and die by the old adage ‘people go to a restaurant for the food but come back for the service’” was cited in print in 2013.
5 May 1991, Chicago (IL) Tribune:
Come for the Food, Stay for the Service—And the Jokes
By Rita P. Turow
(Rita P. Turow reviews Ravinia BBQ and Grill at 592 Roger Williams in Highland Park IL, when occasionally on Saturday nights, late diners are treated to an improv laugh fest with a public joke exchange.—Abstract)
The Brown Daily Herald
Kenny Lao ’98 finds success with dumplings
Rickshaw Dumpling Bar founder set to expand
By Marielle Segarra
Friday, December 1, 2006
“People come in for the food, but they come back for the service,” Lao said.
Brunch Review: Boulevardier Dallas
This entry was posted on February 21, 2013
So there is this saying that people come in the door for food and come back for the service. The food was great, the service was so-so.
Around the Block
Restaurant etiquette in the age of Twitter
WRITTEN BY: MARY BLOCH - MAR• 10•13
“People go to restaurants for the food,” Glamcevski says, “but they come back for the service and hospitality.”
APRIL 5, 2013 6:53 AM
A resteraunteur once said “people come for the food and come back for the service.” Remember this when setting up your business model.
Vancouver (British Columbia) Observer
What kind of job is waiting tables?
Charles Macurdy Posted: Apr 16th, 2013
A place like Ouisi has to do something much different. Bistros live and die by the old adage “people go to a restaurant for the food but come back for the service.”
New York City • Restaurants/Bars/Bakeries/Food Stores • Thursday, April 18, 2013 • Permalink