Clients

We already know the importance that customers have for our premises, so we must bear in mind that not all are the same.
There are many types of clients and different ways of dealing with different personalities. We know how to identify our customers and adapt our service to the needs of each of them. As a general rule, we should always be kind, have patience and do everything in our power so that they are happy with their experience and, whenever possible, visit us again and better yet recommend us to other people!

«The diner of the XXI century must always be treated with respect, without invading their privacy or their space, but trying to live a special experience, which they want to repeat and share. Our diner is curious, he wants to know where the product comes from and why we make it in one way or another. Closeness, sympathy and empathy are the weapons of those who work in the room. Together with a great kitchen they will make the restaurant a success. But we must be clear that it is not the same to serve as to give service». Mónica Fernández, sommelier and room manager of all the restaurants of the Bambú Group with premises in Madrid and Barcelona.

«There is an unwritten rule that is true. In a restaurant 60% is service and 40% the rest. The diner must be treated as we ourselves would like to be treated. With kindness, empathy, psychology… above everything, a frank smile (not forced). We must want to please from the heart living our work with passion to attend, to make your problem ours and provide solutions. The most important thing for a waiter is to discover the customer’s needs or expectations before he even knows he has them. Joel Robuchon always said that we opened a restaurant ‘now if the service is friendly, effective and smiles we will have a good restaurant’. And so, it was»
Juan Moll.