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It sure does! SMG’s Benchmark Database reveals that guests are more satisfied and much more likely to return when they see a manager during their meal. Engaged managers not only improve satisfaction for guests, they also set examples of proper service for their employees. Restaurants should take advantage of this simple way to improve the guest experience and make sure their managers are visible and active participants in the guest experience. The payoff—guests who are more satisfied and more likely to return—is worth it.

It definitely does. Nearly half of Millennials say they’re eating out because they didn’t have time to prepare a meal at home. Restaurateurs need to be aware that time is a large driver of what motivates this group versus others. The Millennial generation has been estimated to contribute $700 billion annually to the U.S. economy, which means there’s a big opportunity for restaurants to provide them with quick, convenient meals.

According to SMG’s Benchmark Database, they are not. Diners are actually more satisfied on other weekdays in February than they are on Valentine’s Day. Our research indicates Pace of Experience is the reason behind the less-than-amorous feelings: Only 63% of diners were highly satisfied with the Pace of Experience on Valentine’s Day compared to 68% of diners on other days in February. To turn Valentine’s Day diners into year-round lovers of your brand, restaurants should consider ways to improve on Pace of Experience. A prix fixe menu may be the key to speeding up operations while still delivering a memorable experience to diners.

SMG’s Benchmark Database reveals fine-dining customers experience more problems than any other customers. Despite the perception of frequent mistakes at quick-service establishments, these fast-food customers experience the fewest problems. Why are fine-dining experiences fraught with errors? Expectations of fine-dining restaurants are much higher. When customers pay more money, they expect better service. This heightened expectation causes an increased perception of problems during the experience. Fine-dining restaurant operators should be aware of these amplified expectations and take extra steps to make the fine-dining experience flawless.