The restaurant world is abuzz about regulars this week. The New York Times recently talked to William Herz, a regular at NYC Theatre District stand-by Sardi’s for almost 80 (!) years (Forget a favorite table; Mr. Herz even has his own cup.). And, the folks behind legendary Manhattan media magnet Michael’s have started tweeting about the movers and shakers who regularly power-lunch there each day.
While diners love being regulars, restaurants love regulars because they, like every business, depend on repeat business. I spoke with New York restaurateur Dean Philippis, owner of Mill Pond House and Piccolo Restaurant, whose restaurants are regularly filled with — you guessed it — regulars. He says, “Every time that door opens up and it’s a regular, well, it’s the most flattering compliment a diner can give you.” Such flattery is always recognized by Philippis and his staff. “We make sure we remember their names. We know what tables they like to sit at. We have their drinks on the table before they have to order them. We never take them for granted.” From bringing restless children ice cream while a frazzled parent enjoys an entree or dashing out for slice of pizza for a picky young diner, he says, “It’s about the consistent level of care a guest receives.”
Obviously, it’s not difficult to become a regular at a restaurant. If you’re looking to speed up the process, it helps to book on OpenTable as it’s easy for the staff to tell that you’ve dined with them previously. Philippis also recommends that aspiring regulars frequent a restaurant on a weeknight. “During the week, there are more opportunities for my staff and me to engage with guests and really get to know them,” he shares. While the Bay Area Food Blog has just posted some fun tips for being a “good” regular, Philippis notes, “Diners shouldn’t have to do anything more than continue to show up to be embraced as a regular.”
Are you or have you been a regular at a restaurant and for how long? What are the perks of being a regular? Tell us your story here or join the conversation on Facebook.