Five Sure-Fire Ways to Lose Expat Customers in Costa Rica (And How to Win Them Back)

Costa Rica’s magic sells itself—adventures in the surf, culture in the plaza, entertainment after sunset, wildlife at every turn, real estate dreams by the beach, business deals over casados, and food that tastes of the tropics. But even the best location can’t outshine poor service. If your restaurant or bar relies on expats and long-stay visitors, the fastest way to shrink your customer base is to forget the basics. Here’s what drives people away—and exactly how to fix it.

Why does food quality matter so much to expats?

Because expats know fresh fish and chicken are abundant in Costa Rica, anything frozen tastes like a shortcut.

• The mistake: Serving thawed, processed fillets or pre-breaded chicken. One bite and the “from frozen” texture is obvious.
  
• The fix:
  
  • Buy local, buy daily: Partner with a known pescador and a reputable pollería; display “Caught Today / Comprado Hoy” on a small board.
    
  • Prep with pride: Marinate with limón mandarina, culantro coyote, and ajo; pan-sear or grill to show off freshness.
    
  • Own the season: Offer a rotating “Fisher’s Choice” when supply runs light—customers respect transparency.
    

How does slow bar service lose you money?

Because guests can’t order a second round if no one makes eye contact.

• The mistake: Staff chatting while a five-top walks out after five minutes, or a three-quarter-full room waits with empty glasses.
  
• The fix:
  
  • Eyes up, room scan every 60 seconds: Train a “floor watcher” per shift.
    
  • Micro-touches: A nod, a “be right with you,” or a coaster drop signal you care.
    
  • Speed menu: A small card with 6 house drinks and 4 quick bites, the bar can fire in under 3 minutes, keeps tables spending.
    

Do social media basics really matter for restaurants?

Yes—clear hours, menu, location and recent reviews are how expats decide where to go tonight.

• The mistake: Out-of-date hours, missing menu, dead review feeds.
  
• The fix:
  
  • Pin the essentials: Hours, WhatsApp number, Google Maps link, today’s specials.
    
  • One phone photo a day: A sharp plate pic with a price and a short caption beats agency fluff.
    
  • Review nudge: Add a bill-fold card: “Loved it? Scan to review—show us for a free batido upgrade.”
    

What’s the easiest way to make newcomers feel unwelcome?

Ignoring them at the door—even for thirty seconds.

• The mistake: No greeting while staff rush past with plates.
  
• The fix:
  
  • Front-of-house script: “¡Hola! We’ll be with you shortly. Water or a drinks menu while you wait?”
    
  • Seat-to-greet: If no host, the nearest server owns the welcome, always.
    
  • Comfort cues: Fans on, music at conversation level, and a quick explanation of wait times lowers anxiety fast.
    

Why should you pre-bus like a pro?

Because empty plates kill appetite and table turn over.

• The mistake: Letting used dishes linger through dessert decisions.
  
• The fix:
  
  • Two-touch clear: First touch asks, second removes—never interrupting conversation.
    
  • Dessert prompt: “Shall I clear to make room for the tres leches or the chocolate soufflé?”
    
  • Side-station ready: Keep cutlery rolls and clean plates within three steps.
    

What’s the difference between “Pura Vida” and “I don’t give a damn” service?

“Pura Vida” is warm, relaxed, and attentive; the other is inattentive and indifferent.

• Practical “Pura Vida” looks like:
  
  • Friendly pace, sharp timing: Relaxed vibe with professional checks at 3, 7 and 12 minutes.
    
  • Ownership: Every staff member treats every guest as theirs.
    
  • Local pride: Share where the fish came from, which farm grew the pineapple, and why your chiliguaro is the house favourite.
    

Quick Checklist: Keep Expat Regulars Coming Back

• Fresh first: Source locally; tell the story on the menu.
  
• Scan the room: Eye contact every minute; micro-acknowledgements matter.
  
• Update daily: Hours, menu, map link, and one honest photo.
  
• Greet, even when busy: A simple “hola” buys patience.
  
• Pre-bus smartly: Clear space to sell dessert and another round.
  

FAQ

How fast should a first greeting be?
Within 10–30 seconds is ideal; even “We’ll be right with you” counts.

What’s a fair wait for the first drink?
Aim for 5 minutes or less; offer water immediately if the bar’s backed up.

Is it OK to 86 a dish if the fish isn’t fresh?
Absolutely—expats respect honesty. Offer a tasty local alternative.

Do I need a social media manager?
Not necessarily. One consistent staff post per day with hours, a plate, and a map link works wonders.

How do I train “Pura Vida” without slipping into slow?
Teach warmth plus structure: greeting scripts, scan intervals, and clear roles per shift.