At restaurants, VIPs become VIPs in a number of ways. Some are friends with the owners or the chef before the place opens. Some are investors. Some are big-shot editors or celebs. And some, over time, cement themselves as regulars. That’s done by visiting frequently and continuing to spend money (and leave good tips), but also by befriending the team. Lots of restaurants use reservation systems to keep tabs on how often guests are dining plus POS technology for insight into how much they’re spending, and can choose to acknowledge folks for that behavior. Furthermore, operators train their staff to recognize repeat diners and to treat them as such. In most cases, however, the guest has to put in some work as well.
The path to VIP is gendered
The path to VIP is gendered
The path to VIP is gendered
At restaurants, VIPs become VIPs in a number of ways. Some are friends with the owners or the chef before the place opens. Some are investors. Some are big-shot editors or celebs. And some, over time, cement themselves as regulars. That’s done by visiting frequently and continuing to spend money (and leave good tips), but also by befriending the team. Lots of restaurants use reservation systems to keep tabs on how often guests are dining plus POS technology for insight into how much they’re spending, and can choose to acknowledge folks for that behavior. Furthermore, operators train their staff to recognize repeat diners and to treat them as such. In most cases, however, the guest has to put in some work as well.