Sales Boosting
When you’re opening a new restaurant, every element matters. The food, the décor, the furnishings, and the staff all tell the story of your brand and your mission. Included in these all-important elements is the dinnerware, which will showcase your food and present your chef’s culinary skills in the best light.
One of the niftiest features on Facebook – an oldie but goodie that was introduced back in 2010 – is Facebook Places, which allows people to use the GPS on their mobile phones to let their friends know where they are located. Using Facebook’s Check-In button users can announce their location to friends and followers, including the name of the business they are currently frequenting.
Much has been written about how competitive the restaurant business is and how hard it is to get to the top of the heap – and to stay there. Even more than your chef’s signature dish or the investment you made in décor and ambiance, the way you market your restaurant will have a huge impact on whether your business will succeed or fail.
Although the tasting-menu trend may have peaked, this multi-dish approach to serving is still the calling card of many an upscale restaurant. And, while tasting menus sound great on paper – which hungry customer wouldn’t want to dispense with the painstaking task of choosing one dish out of so many when he or she can try almost all of them – they are not for everyone.
Although you may think your food is innovative and delicious, if it’s not presented to your customers in the best possible way– via the most well-constructed menu – you won’t successfully sell your culinary creations. Your menu is the conduit through which your restaurant guests can survey your offerings.
Running a restaurant is a volatile and unpredictable business that is often based on the whims of the marketplace and consumer trends. However, there two things a restaurant owner can control: the food coming out of the kitchen and a clean environment in which to enjoy it. It is the nature of the restaurant business to focus on the former and forget about the latter.
Unless your mouth is permanently occupied with burgers and steaks, and your ears fixed only to the latest trends in meat consumption, you’ve heard about the benefits of juicing and drinking shakes and smoothies. The smoothie craze began to take hold in the 1970s, when healthy restaurants sprouted up in response to increased demand from consumers for natural, organic, and vegetarian menu items.
Al Fresco dining conjures up images of warm sunshine, cool breezes, and green scenery. Not all of this is necessarily relevant to all restaurants that decide to introduce Al Fresco dining, but it does have its allure and it is worthwhile exploring why it might be right for your restaurant. Yes, it might mean working with weather fluctuations, noise pollution, and even city regulations,
Owning a successful restaurant is all about staying in touch with current trends and staying in tune with your customers. While you have invested in the best website money can buy, and spent time and effort keeping your Facebook page up to date, if you are not actively surveying your customers, you won’t really have your finger on the pulse of what is happening in your restaurant.
The question of whether your restaurant needs a liquor license is a simple one: If you plan to sell alcohol, your restaurant needs a liquor license. The sale of alcohol can boost restaurant revenues, because liquor and beer have great profit margins and low labor cost (it’s a lot easier and faster to prepare a martini than coq au vin).