Yelp can be a great platform for publicity. However, for venues not quite up to par, the negative reviews can be damaging for business. As a result, restaurants should stay up to date with their feedback, and use it as constructive criticism in addition to trying to win back disappointed customers. By striving to provide the best service and quality food, venues can raise their chances of receiving positive reviews, and lower their risk of receiving criticism and bad publicity.
Pleasing the Restaurant Critic
The best way to manage Yelp restaurant reviews, as well as any other social media publicity, is to offer customers the best dining experience. From customer service to restaurant menus, restaurant managers and owners should always be in the know about any issues and continuously look for ways to improve. All restaurant staff should have impeccable customer service skills, and the venue should be clean and comfortable, in order to ensure the best restaurant ambience possible. By offering delicious and aesthetic food, a comfortable and attractive venue, and excellent, quick, pleasant service, businesses can eliminate the main complaints that arise in most restaurant reviews. However, there is no way to guarantee 100% that a restaurant critic will post only positive feedback. Therefore, businesses should have a pre-determined plan and attitude when dealing with the
Thanksgiving is a family affair, and restaurants can use this to their advantage to raise profits. Businesses offering attractive meals and prices for the holiday can benefit from a very busy night. However, for it to be a success, the details must be planned out in advance. There is no way to increase the chances of the business running smoothly other than to ensure that staff and customers have compatible expectations, and that everything is accounted for beforehand.
Planning Ahead for a Restaurant Thanksgiving
The first step in planning Thanksgiving in a restaurant is to choose a business strategy. Most venues will choose to cater to families, going with the tradition of the holiday. Classic foods such as turkey, cornbread or corn pudding, cranberry sauce, stuffing, and pumpkin pie are non-negotiable staples for the meal. However, chefs can get creative with subtle modernized twists and beautiful plating. Businesses should take into account that hosting a holiday meal may require extra staff, and that most staff members will likely prefer the night off to be with their families. The managers should
It’s not good to drink on an empty stomach. This mantra has been repeated over and over again, most likely to every person exposed to alcohol in any way. For bars, this rule is a great reason to offer food in addition to wine, beer, cocktails, and other beverages. Bar food can be a great platform of experimentation for chefs, and a great way to raise profits for businesses. In order to maximize sales, bar businesses should draft the menus in a different way than typical restaurant menus. If the venue is mainly a bar, smaller dishes will complement the different types of beverages, while drawing customers’ eyes with the tapas-style concept.
Complementing the Beverages
Bar food is usually salty, playing on the idea that if customers consume salty foods along with alcohol, they will be thirsty, and order more drinks. There tends to be a stereotype that bite-sized, fried, carbohydrate-heavy foods are the best kinds to serve in bars. Though this may not always be the best approach, there is no doubt that savory food is usually more closely associated with bar food than sweets. Including dishes that can be complemented by the drinks offered on the bar menu, will help improve sales of bar food. For example, having a cheese and fruit plate may be attractive to some as an accompaniment to a glass of wine. Dehydrated chicken skin chips or bite-sized popcorn chicken, on the other hand, will be a great snack to go alongside a mug of beer. Cocktails can go great with layered salads or soups served in small glasses, or bite-sized gourmet sandwiches. Think about complementing the flavors and mouth-feel of the drinks with the bar food, to make the best pairing available on the menu. By offering bar food for every type of customer and every kind of drink on the menu, bars can increase their sales.
Food and drink pairings are subjects of debates, culinary experiments,
Comfort foods will always be popular. Even in today’s world, with an emphasis on gourmet and an increasing amount of consumers developing sophisticated palettes, comfort foods are guaranteed to sell. Converting comfort foods into gourmet dishes takes plating skills and a bit of imagination. Changes, small or big, can be made to reconstruct these dishes into modern masterpieces.
The Importance of Food Presentation
Food presentation is the key to making food seem fancy and gourmet, no matter the ingredients. Of course, flavor is a defining factor in a dish’s success, but the presentation can have a huge effect on the diner’s impression of a dish as well. A study in Appetite, an international research journal, concluded that neater presentation of food hinted at more care and effort put into the dish by the preparer, as well as a higher quality venue. In addition, the study showed that people were willing to pay more for those dishes, when compared to a messy plating style. Turning food into an artistic masterpiece is something any restaurant can achieve, but requires large time investments for planning the plate construction. Inspiration can be obtained by dining at other venues or browsing cookbooks and websites. Careful food presentation may also require purchasing unique plates to complement the dishes, as well as extended training of new staff to ensure the dishes on the restaurant menus can be prepared and plated at a
You don’t have to be the Culinary Institute of America or the Cordon Bleu to offer cooking classes at your venue. Supermarkets and stores can be great places for a cooking class or demonstrations, and can benefit from advertising the products they offer through these events. While restaurants offering culinary education need to plan the restaurant floor plan to enable such events, supermarkets and stores usually have counters that can easily be cleared to allow cooking classes and demonstrations occur.
Planning the Cooking Class
Cooking classes and demonstrations at supermarkets usually highlight one type of dish, and incorporate the ingredients available at the store. Culinary schools such as the Culinary Institute of America and the Cordon Bleu offer workshops of multiple meetings with a curriculum, as well as one-time classes. Supermarkets and stores may want to do the same, to maximize the potential of their resources and bring in customers looking for at-home cooking skill enrichment. Others may choose one-time events instead. For some stores, demonstrations will be the most convenient culinary education platform. Yet others may prefer to offer cooking classes. Some will prefer to combine both options, with the attendees preparing the mise en place and the instructor assembling and/or cooking
Cities such as San Francisco, Boston, Seattle, and New York have the highest number of food businesses per capita, with around 20 to 21.5 eateries per 10,000 people, according to Bloomberg.com. This means that the competition for attracting customers is cutthroat. Eateries must win over restaurant traffic from other venues consistently in order to make the best restaurant profit possible. While limited time deals and occasional special events can boost business during slow seasons, having consistent strategies for how to attract customers can raise restaurant traffic in a continuous fashion.
How to Attract Customers
One of the best strategies for how to attract customers is to offer deals and discounts. Daily deals such as happy hour specials can spur a daily amount of restaurant traffic. However, having the same discounts every day is an ineffective strategy for increasing restaurant business because consumers will have no reason to frequent a venue on that specific day. On the other hand, having specials and restaurant deals that alternate on a regular basis will cause customers to feel like they will be missing out if they don’t dine at the venue within the deal’s valid period, increasing restaurant traffic during that time. For example, breakfast lovers will be likely to dine at a venue at some point during a specific week if they are offered free coffee with baked goods
Selling gourmet food to supermarkets is a dream goal for many food businesses as well as home chefs. However, the market is tough to succeed in and even tougher to break in to. Food businesses looking to expand their sales may want to consider taking a chance in the retail food market. Not only do restaurant brands offer a potential profit increase for the owners from direct sales, the packaged meals named after the restaurant instantly provide marketing for the venue. Businesses considering selling to supermarkets should be prepared to plan meticulously and invest time and effort into pushing the product into the markets.
Understanding Selling to Supermarkets
The first step in food branding is developing an idea. Without a vision of what the retail food will be and how it will stand out from the millions of products already available, aiming to create retail food is pointless. Once an idea for packaged meals, chef products, or any other gourmet food is ripe, research must be done about the local markets and opportunities for sale. FDA regulations for packaged products must be understood and followed as well. Restaurants can start out with experimenting with gourmet food in-house. Perfecting a recipe
Menu innovation is the best way to improve the reputation of a venue, keep cooks interested in their jobs, and create restaurant menu ideas that will become the next bestsellers. Whether inspired by the latest culinary trends, or unusual flavor combinations, unique flavors on restaurant menus are daring additions which can lead to high rewards. Food business owners must have full confidence in their kitchen staff in order to allow them to freely go with their creative cooking ideas. However, by seasonally drafting new restaurant menus inspired by fresh produce, with unique flavors and food presentation in mind, businesses can create interesting meals that will make their venue stand out.
Finding Creative Cooking Ideas
Inspiration for restaurant menu ideas can come from a variety of sources. Putting twists on culinary trends, creating unusual flavor combinations from local ingredients, and reinventing ideas learned from other chefs, can create roots for dishes that can be improved and developed into bestselling menu items. The most unique restaurants around the world are famous either for their restaurant concept or innovative menus, proving the importance of investing time and energy into planning the best menu possible. Of course, businesses know the typical dishes that are popular in their
Customer service is one of the deciding factors for the success of a restaurant. Wait staff pagers are slowly cropping up as a better way to serve customers, but are they the right way to solve the puzzle of smoothly running the dining room? Waiter call buttons are a useful way for customers to let wait staff know they are ready to order, need something, or want to pay the bill. Restaurant pagers are also an efficient way for chefs to notify restaurant staff that dishes are ready to be delivered to tables. However, restaurant pagers may be uncomfortable for customers to use, eliminating the personal contact and challenge of getting the attention of wait staff, and replacing bad customer service with a foolproof technological solution.
Customer Service and the Restaurant Ambience
Top notch customer service is a very impressive characteristic for venues to have. Hiring caring and attentive restaurant staff is a sure-fire way to improve customer loyalty. Restaurant pagers enable customers to notify staff when they need something, providing the table location to wait staff for the fastest and most efficient service possible. However, to some extent, restaurant pagers also eliminate the challenge of providing good customer service, making it less impressive to customers. If waiters know exactly when and where a table needs service, can serving those tables quickly be labeled as good customer service? On another note, when a venue is packed and wait staff are obviously having a hard time juggling all their tasks, pressing the call button may be uncomfortable for customers, but they may not have a choice. If restaurant pagers are present, wait staff will not necessarily check on a table if not summoned by the call button, making use of
Food selfies are taking over Pinterest, Instagram, Twitter, and other social media sites. Chefs and culinary professionals have mixed feelings about the trend and, in some cases, chefs have banned taking pictures of food in their venue, while others have gone to the other extreme, offering free food to those who take pictures of their food and tag the venue on Instagram. Food plating and presentation has always been viewed as an important aspect of running a restaurant. However, with food photography ballooning in popularity food stylist worthy dishes should be a key focus for venues. By pulling out those garnishes and squeeze bottles, and giving customers dishes worthy of the best food photography, businesses can get effective and free restaurant marketing from customers’ pictures of food.
Making Customers the Food Stylist
Let’s face it. The majority of customers do not know how to photograph food on a professional level. They lack the artistic knowledge and equipment. However, the widespread restaurant marketing that can result from customers uploading their pictures of food in a venue can bring in new restaurant business, and draw back old customers. Restaurant marketing is often at the forefront of the minds of managers and owners. Luckily, with the rise in social media and smartphones, as well as an appreciation for culinary culture, much word of mouth restaurant marketing is being done for businesses, for free, by the customer. Venues can easily get in on this type of restaurant marketing by persuading customers to take pictures of food and mention the venue. Offering prizes for the best food photography each month, or offering discounts for mentioning the venue, along with pictures of food, on social media sites, can get the trend started. Instead of worrying about food photographers or learning how to photograph food, venues can benefit from customers’ food pictures. Customers a likely to get a wide range of shots and, even better, flaunt them to their friends, giving a venue great restaurant marketing.