Tag: business practices

WAITSTAFF BEHAVIOUR

Thursday, January 24th, 2019

Unhelpful, surly waitstaff will drag down the mood at any restaurant!

In fact, unhelpful and unfriendly waitstaff may be the main reason customers do not return to your restaurant.

Don’t let it happen to you …..

It’s far easier to train an upbeat, fun person on restaurant service than it is to teach an experienced, grumpy person to be nice.

Remember, your restaurant is only as good as your worst team member, so don´t permit staff to remain if they are rude, condescending, surly or unhappy.

There are plenty of great people out there who want to work in your restaurant. Find them, train them, and improve your sales.

giphywaitstaff unfriendly

What are your thoughts on Waitstaff Behaviour ? Let me know in the comments!

DOES YOUR RESTAURANT HAVE A USP?

Thursday, December 6th, 2018

A USP is a Unique Selling Point and I believe all restaurants need one.

You see, just saying your food is great, or your prices are fair, is not enough. You must be unique and you must be able to communicate that uniqueness to others, quickly and simply.

pexels-photo-1343465

How is your restaurant different from every other restaurant?

How is it unique?

In what way are you the only restaurant to offer a particular dining experience?

I recommend looking at your competition, businesses that are similar to yours, and ask yourself how are we different, how are we unique and how could we make ourselves unique?

pexels-photo-1161547

By doing this, your restaurant can be more easily differentiated by customers and stand out in an often saturated market.

If you are not unique,  if you are not different, you may find it hard to succeed.

What are your thoughts on the points above? Let me know in the comments!

HAS YOUR MENU BECOME TOO LARGE

Thursday, November 22nd, 2018

You need to have a large enough menu to entice and excite customers, but not so many items that you merely confuse them.

 

I think an overly large menu can hurt a restaurant in several ways:

  • It forces you to order too much inventory, some of which will spoil;
  • It puts too many demands on the kitchen.
  • It can confuse the customer. People don´t know what to choose. Also, they will think (accurately) that you can’t do that many things well.

 

 

 

So what’s the right number of menu items? It depends on what your selling …

A good burger place might get away with just 10. A Chinese restaurant is going to need a few more.

In general, 25 items should be more than enough: for example, 7 starters / entrée, 12 main courses and 6 desserts. Over 30 menu items, and you should really be thinking about cutting back.

 

 

 

What are your thoughts on the points above? Let me know in the comments!

DON’T BE CHEAP

Wednesday, November 7th, 2018

In this case, Being Cheap means you are charging for things that should be free.

 

Please don’t be that person !!

 

  • Don’t charge for simple substitutions, for example, potatoes instead of spinach.
  • Always offer water, and don’t force customers to order mineral water.
  • Don’t charge for birthday cakes if you don’t offer them to customers on your menu.
  • Be generous with comping, free tasting, and extra portions of something the customer loves. (Watch the comping …)

 

Generosity will always come back to you in the form of loyal customers and recommendations. But being stingy will come back to you as well.

What are your thoughts on the points above? Let me know in the comments!

LIABILITY LIMITED BY A SCHEME APPROVED UNDER PROFESSIONAL STANDARDS LEGISLATION