In creating a philosophy of serving kids, put yourself in parents' shoes, adds Zeif. Go after kids, get them hooked on your product. Treat them right, make them feel special. Families perceive it as good value, notes Murray. Beverages for customers 5 years old or younger come with lids and straws.
Any hot beverage is poured away from the table to eliminate reaching and grabbing.
When taking orders, servers address the child, even though a parent usually responds. Involving the child with eye contact captures his attention. Simplicity is key to a child's menu. Fettuccine with cheese sauce was too complicated, we found, but spaghetti with meat sauce worked. Just don't call it marinara.