Hog Roast Broadstairs was not built in day. Over thirty years our quality has always come from a commitment to improving from each and every event. That improvement has always been based in what our customers and guests tell us at events and after, when we reach out for feedback. None of the quality or the reputation we hold now would ever have come to pass where it not for our customers and their voices. With every event we are looking to improve, even now with three decades of events behind us. To not do so would be irresponsible and in breach of our commitment to our customers to bring the best each and every time.
So of course the first thing we look for with our customers is direct feedback. Having been in the catering industry now for so many years, our chefs and servers at Hog Roast Broadstairs can tend to pick up on an atmosphere during an event and accurately gauge how our dining is being received. When an event goes quiet you know everyone is really enjoying your food and are just quite content in that moment to enjoy each and every bite. When there is a buzz about the place with guests coming to offer their kind words about their meal, that is also a massive signifier that we have once again hit the levels we want to. The bigger compliment of course is seeing completely clean plates come back, or to have guests come back in for seconds and even thirds – that’s the greatest compliment to any chef.
The Hog Roast Broadstairs team will also reach out to our customers after their events. There can be a lot going on with an event day, so letting the dust settle a little and then coming to our customers for comment allows us to get the honest feedback directly. Fortunately, that feedback tends to be very positive. This is just as helpful as any critique, as it lets us know where we are excelling and what customers are noticing most. If one thing gets remarked upon positively a lot, then we know it is something our customers truly appreciate and will keep us improving from one event to the next!