Generating traffic during off-peak hours.

The typical picture of a mid-week afternoon, at times between the late evening hours of 4-6 pm the coffee shop is the busiest. Alas, empty tables, mornings faded with no patrons coming in and the team restless and anxious. But its okay, not all business work right from the start, hard work and patience needs to be put in. It’s wise to study and examine what will work for the type of business you have jumped in and what will work for the customers attracting this industry. As the values progress and change with time from industry to industry. Any type of business takes its own time to set-up and establish. Multiple opportunities emerge, crafting and designing new and exceptional tactics and policies to boom the business. Three meals a day was a routine followed by people in the past, today its five or six smaller meals due to the busy lifestyle and rising industry of the “off peak hours” of work.

Nowadays, the greatest “off-peak” opportunity is to construct and formulate new ideas during the Happy Hour. This framework offers the punter a chance to dine out while keeping the budget in hand. Happy Hour menus include traditional menus to attract the customer with good deals and offers. These are put forward as discount deals having a good meal in fewer prices like 2 for 1 drink, free refills for the clients who arrived in the morning and had a long day at the place.

Start from the beginning, set a base foundation to find out what more can be done to make these off-peak hours more pleasing, pleasant and suitable for regular clients. The client has a different way to see things across the counter that could change the way you work. It’s very important and very essential to keep in mind to cater your customers well and to spot and classify them especially when they are the regular ones. Evaluate and review what all can be done to develop new marketing plans and line of attacks. Views of the customers should be taken care of “customer feedback” which needs to be worked on for high clientage.

Not to forget the importance of technology. More people think that coffee shop is their second home. This gives the entrepreneur a big and good opportunity to magnetize new and repetitive business. Check your customer’s feedback, talk to them and find out what their needs are. Stable internet connections are an essential now-a-days .The passwords should be displayed accurately and the websites and social media pages working properly. Mostly customers require high speeds internet connections and wifi speeds. This is a must and there is no compromise for delays or any misconduct in the performance of the internet and wifi speeds.

Have you heard of a new café across the town with an exceptional lunch package or deal? If you are not attracting such customers, you need to find out how to attract such visitors by keep a track of their behavior. Just imagine what sort of an audience you will like to attract? Where are they already? And how will you bring them in your list of new guests? They must be sitting in offices, universities or are they busy commuters? Different and ground-breaking ideas will serve you better and on a wider scale than just giving deals and discounts.

Market strategies should be clear and easy to understand. The potential customers need to know and understand what is that we are offering. What is that we can serve better than the others in town.  Highlighting the off-peak activities via social media, web sites, emails newsletters, table tents, buying advertising or sponsored space, banners, pamphlets and leaflets will all help in the course.

Be Patient. Creating a list of off-peak customers takes some time, patience and hard work. Accommodating the customers with their choices of food is also very important. Providing them with ease to set their budgets, timetables, programs, lifestyles and preferences will ultimately increase the revenues.

Becoming a Successful Restaurant Owner – 3 Fantastic Tips

Whether you have owned a restaurant for ten days or ten years, you will know that the job is a hard one and that there is always room for improvement. In truth, different owners are unique and this means that one restaurant can run very differently to another and still see success. However, there are three key things that you need to do regardless of your style. As long as you get these three factors right, there is no reason why you can’t become a great owner.

1. Be Close to Staff

In any restaurant, the staff are the function that keeps it all ticking over. Even though you own the business and pay the staff, they are the ones running the show. Nowadays, it is easy for people to switch jobs in a flash so don’t lose them through ignorance. After learning the market, make sure you pay them as they would expect before then training them sufficiently. Although they might not admit it, all assistant chefs are dreaming of being head chefs whilst waiters want to become a manager one day. With this in mind, you can help them and improve their skill set by cross training.

At first, you need to ensure that they are fully trained in their chosen area. When the time is right, allow them to spread their wings a little and train in different areas. Not only will this boost their confidence, this can be very useful if someone phones in sick or leaves unexpectedly. Suddenly, you have staff trained in all different areas.

2. Choose Your Role

Before you go off deciding everybody’s role, spend some time defining your own. When you do this, you allow room for growth and the business becomes scalable because you will be ready to pass the reigns over whenever necessary. If you’re completely new to the restaurant business, be hands-on and willing to learn. Once you know everything about your restaurant, you can look at the bigger picture while your staff concentrate on the finer details and day-to-day running.

3. Value Your Customers

Without customers, you have no business. Even with the best decor, service, and food, you are still nothing without customers so you need to show every one of them that you appreciate their visit. Sadly, many people believe this is only achieved through compliments but all feedback is valuable. Whether you talk to them in person or ask for feedback online, see what they have to say because you might just see a suggestion that changes your business for the better.

In a recent interview, a world-famous chef once said that he doesn’t even listen to positive feedback. Although it is nice to hear, it is the negative feedback that allows improvement to be made. If a customer speaks negatively, work out what went wrong and find a way to fix it. Once you have learned a lesson or made a change, invite them back to see the improvement. Nowadays, every customer is important and it takes skill to turn a negative customer into a long-term repeat customer. If you achieve this skill, you will be in business for a long time.

Conclusion

As you may have noticed, we just covered the three vital factors of your business – your staff, your customers, and yourself. If you pay attention to these three tips, you will be well on the way to success!

Empowering Restaurant Managers: Five Fantastic Tips

In years gone by, employees saw money as the main motivator for staying in a job and progressing up the career ladder but this is very quickly changing. For managers within the restaurant industry, they’re now looking for happiness, responsibility, and rewards. If managers don’t feel empowered in their role, they very quickly look for more responsibility elsewhere and having a high manager turnover can be very damaging indeed. With this, we have some simple tips below to empower managers and keep them happy!

Make Scheduling Easier – According to a recent study, managers spend four hours per week on creating schedules and making changes once the schedule has been written. With sticky notes covering the office regarding employees’ favored hours and staff members constantly texting and emailing to change their hours, it’s an endless process. Therefore, we recommend an online scheduling platform that’ll do all the work for your manager so they free up time for the more important tasks.

With a high-quality platform, past schedules can be copied before then making tweaks rather than starting with a blank piece of paper every week. Through an app, small changes can be made in seconds and staff members can even request time off so everything is in one place and the schedule is accessible for everyone.

Optimize All Labor – Without an effective clocking in and out system, companies pay more wages than the amount due and this can hit the profits hard. With up to 20% of restaurant workers admitting to clocking in ten minutes early or waiting a few minutes at night before clocking out, the labor cost is actually artificially increased and managers need a better system to reduce costs and increase profit.

For this reason, we recommend an integrated POS system and labor management platform that allows all hours to be tracked down to the minute. When staff have free rein to clock in and out whenever they wish, they’re going to take advantage of this. Even if a few minutes doesn’t seem too much, multiply this by the amount of days they work in a year and how many staff members do this and it amounts to thousands of minutes and hundreds of hours. With a digital labor management system, managers can set rules so that everybody automatically clocks out at a certain time or it only allows a five-minute window for clocking in before a shift begins. With managers having this power, they feel motivated to make a difference and remain in control.

Losing the Element of Risk – If you were to ask 100 managers whether they felt burned out, a significant number would return with a ‘yes’ answer. Unfortunately, part of this comes down to the sheer amount of metrics and data they have to follow. Although it may not surprise you, we’re going to recommend a digital solution to resolve this issue because it can offer advice on best practices while also streamlining all metrics to just one platform.

With platforms like this installed, managers can communicate with staff via messaging tools as well as tracking compliance with rules such as breaks and overtime. In addition to this, it can keep tabs on certifications, off-time, and the weather if this is an important variable for your restaurant.

Manage Rules and Regulations – For every manager, regardless of industry, it seems as though regulations are always getting in the way of efficiency. Considering the restaurant industry is synonymous with employing those under the age of 18, employment regulations play a pivotal role and this makes scheduling even harder.

With a platform that allows the manager to customize the schedule and take all minors into account, the scheduling becomes easier and notifications will be shown when certain employees are close to the limits of working hours. Furthermore, it shows when breaks should be given and managers can even input the local school calendar so summer breaks are clearly shown.

Providing Help – Finally, we believe owners can prevent managers from leaving simply by acknowledging the fact they need help. Although your manager works all hours and does a terrific job, they aren’t gods and can’t stay on top of everything at once. As you provide them with a platform that relieves some of the burden from their shoulders, the logistics are covered instantly and your manager can concentrate on what’s really important; maintaining relationships with staff, customers, and suppliers, training staff, improving the menu, and marketing the business. Just think where the four hours spent scheduling could go instead.

Nowadays, technology is more advanced than ever before so take advantage of this to make your manager’s job much easier. With the small investment it requires, your manager will stay motivated, they’ll remain in their job for longer, and you can grow as a team rather than placing an ad every couple of years!

Is ‘Yes, Chef’ Still Important? We Think So!

For generations, manufacturing plants have utilized a hierarchy with a clear chain of command. With the leader at the top, they set clear goals for the rest of the team and the different levels have varying levels of responsibility in enforcing rules and making sure targets are being reached. Over the years, problems with this type of system have been identified but there’s no doubting the benefits with clear communication and a clear vision for all to follow.

When it comes to implementing this system in a kitchen, Auguste Escoffier was the first to take the step. Essentially, he wanted tasks to be broken down before allocating them to those with the skills suited to do a good job. Between the executive chef and employees underneath, the whole team can ensure the expectations are reached. Now, although over 140 years later, we still use this system with specialist workers covering particular areas of the food preparation process.

Known as the ‘brigade’ system, we believe this to be effective for six main reasons. These should explain why we believe ‘yes, chef’ to be important despite changing times!

Increasing Efficiency

First and foremost, department heads can make operational decisions immediately and this allows for efficiency. Of course, the executive chef can still make the larger decisions but the smaller, hour-to-hour decisions can be made by leaders of specific zones.

Offering Authority and Responsibility

How is this efficiency allowed? Well, Escoffier disliked the chain of command he came across while in the French military; a chain that saw individuals take responsibility but without the right authority to have an impact and introduce changes. Instead of this, Escoffier wanted to create positions that took some of the pressure from the executive chef and allowed operational decisions to be made much faster. To prevent the kitchen from pulling in several directions, these oversight positions would still abide by the wider vision held by the leader.

Showing Pride

We all know how much effort goes into culinary school and gaining the title ‘chef’; therefore, we should celebrate that and give them the title they deserve. In order to earn the title, chefs need to be determined, they need to put in hard work, and they need to learn all about different foods, preparation, cooking, and presentation. However, it isn’t just the food because being a chef involves HR management, operations management, knowledge of finances, menu planning, pricing, marketing, and more. Saying ‘yes, chef’ seems to be something very simple in return!

Morale of Employees

While giving employees unlimited freedom might offer some short-term benefits, it only ever ends in tears and chaos (and not the organized kind!). We should also note that building the organizational structure alone isn’t necessarily enough; all members also need to respect the brigade and how the system works.

Often, people note how ‘military’ this all sounds and this is probably because it does have close ties to Escoffier’s military history. Despite the lack of authority mentioned previously, the French military had a clear hierarchy and Escoffier noted the confidence that resulted on the battlefield.

In our experience, this type of system doesn’t have to be limited to the military when it can be adapted for numerous fields. These days, employees are looking for an orderly and stable environment in which they can share ideas and have opportunities to shine. The hierarchical structure is ultimately useless if employees aren’t able to provide feedback or if they feel as though their opinions and ideas aren’t valued. If you don’t offer this to employees, they’ll quickly find somewhere that does.

‘Yes, chef’ isn’t just a response, it shows respect and it suggests the team member is happy working towards the same goals. With this level of unity and order in a high-pressure environment, the best possible experience will be created for the guests and there won’t be friction preventing the business from moving forward.

Working Towards Unified Goals

As the penultimate benefit to a hierarchy such as this, you can be sure that every single staff member is working towards a single philosophy. We all want to produce high-quality food, right? In addition to this, you’re likely to have goals such as;

• Helping cooks to be proud of the food they create
• Going above and beyond the guest’s expectations
• Increasing profit through high-quality food and customer satisfaction

With a simple ‘yes, chef’, it actually says ‘we’re right with you, chef’. Chef, we’re going to follow your orders and help the establishment to achieve its goals.

Showing Respect

Although this one follows the same lines as pride, we think it deserves a section of its own because ‘yes, chef’ suggests the individual respects the chef and is willing to listen. Away from the kitchen, the individual may not agree with their views or even particularly like them. As soon as they step over the threshold to the kitchen, however, there’s a respect that means all orders will be followed. If a kitchen lacks this respect, it will quickly turn sour.

Conclusion

This all seems great in practice, but how do you make it a reality? Above all else, we recommend high-quality recruitment practices. Great cooking isn’t enough in a modern kitchen; this needs to be complemented by a positive attitude, an ability to listen to orders, and the motivation to have a career rather than just a job.

With the right employees, they’ll be willing to offer ideas and be vocal when it comes to fixing problems and creating a better experience for customers. ‘Yes, chef’ confirms that everyone is on-board, they respect their superior, and they’re happy to take their portion of the responsibility!

10 Ways to Improve Your Restaurant Service in 2019

Why do customers return to a restaurant? This is a great question, and one that often goes forgotten. Although ‘delicious food’ is certainly an aspect, some people return to the same restaurant every single week despite the menu remaining unchanged for many years. Often, the real answer to the question is customer service.

More recently, it’s become apparent that a personalized service wins over guests. For many years, the standard greeting in any restaurant has been;

‘Hi, I’m ‘Enter Name’ and I’ll be your server’

Now, we see the value of a tailored welcome. Especially for those who return frequently and make it possible to keep the restaurant open, they deserve more than a generalized (and mediocre!) service.

Your Restaurant Service

Before we look at tips to boost your restaurant service, we want you to think for a moment about what type of restaurant you run. Do we expect the same service in McDonald’s than a fine-dining restaurant? Definitely not. In fact, the service is even less formal when getting a delivery.

Ultimately, there are lots of different types of restaurant and, therefore, restaurant service. Here are some examples;

• Buffet
• Fast food
• Fine dining
• Delivery
• Family-style dining
• Cafe
• Food truck

Furthermore, it’s fair to say that there’s a correlation between the prices on the menu and the restaurant service. The more we pay as customers, the more we expect in return. With this in mind, we highly recommend considering your own business and the level of service requested and expected from guests.

On the other hand, there are general rules that apply to nearly every restaurant type. For example, servers should provide water, the food itself needs to be hot, and plates should be cleared at the right time (not while guests are still eating and not an hour after they finish!). Below, we’ve listed some more service tips!

1. Lose the Script

We’ve hinted at this already, but scripts are a thing of the past. In fact, even chains and fast-food restaurant are starting to go with a more refined interaction with guests. If you need examples, just look at T.G.I Friday’s and Denny’s.

Rather than offering the same service to every single person in the queue, new members of staff are taught to pay attention to the body language of the customers. What’s more, they’re encouraged to make eye contact and make comments based on the conversation itself. This way, the service is a little less robotic.

2. Read the Group

With groups in particular, waiting is a hard game. Without obviously staring at the table, you’re trying to work out whether everybody is enjoying a jovial conversation, whether everything has slowed, and when you can approach safely.

Customers won’t exactly tell their friends about your fantastic timing, but they will complain about poor timing. Therefore, we recommend teaching all staff members how to read a group. Are they interrupting or saving?

3. Don’t Forget Speed

Speed will always win; even with inexperienced servers, customers will walk away happy if their food and drink has been brought out as soon as it’s ready. If you haven’t done so already, investing in high-quality POS systems will help massively here. The whole process is much smoother, the customers enjoy a greater experience, and you should able to reduce the average turnaround speed for each table.

4. Always Remain Polite

Have you ever walked up to a table and then awkwardly stood behind while waiting for the conversation to finish? Don’t worry, you aren’t alone; some people are naturally timid when it comes to interrupting a table. Once method we’ve seen take off in recent years has been a simple palm on the table; it’s almost a ‘sorry to interrupt, I just have something to tell you when you finish’.

5. Identify the Leader and Use Body Language

Every table has one, and it’s often by looking at body language that you’ll find them. While some leaders will be the organizers, others will be the most senior and your servers’ job is to identify them as quickly as possible.

If it’s a family or a large social gathering, it’s wise to start with the person who made the booking. Although they won’t pay the full bill, they will take responsibility for apportioning it fairly to the attendees. For business events, the boss paying the bill will be the leader.

Often, this person will speak first as the server approaches; they may also ask a question on behalf of the table (about the specials, for example).

In terms of communication, it’s important to remember that servers can take advantage of body language. As many body language experts will tell you, it isn’t our job to become the guests’ new best friend. On the other hand, we also shouldn’t be rude unnecessarily. Therefore, it’s a balance that results in a smile, eye contact, and light conversation.

Remember, the reason why customers return to you and not the competition, aside from the food, is the restaurant service.

6. Consider Potential Orders

How has your guest utilized the space on their table? Do they have a laptop sitting open in front of them? Through this one tip alone, you can make predictions about the sort of experience they require. If they are typing away on a laptop, they probably don’t need to see an appetizer menu.

7. Upgrade All Technology

Your staff could have gone though the best training on the planet, but the customer will still walk away disappointed if the technology fails. For those on an old system, consider investing in the cloud because your reliability will increase instantly. Not only is it more reliable, cloud solutions also bring together rewards, marketing, loyalty programs, ordering, and other aspects of the business.

We mentioned earlier about having a ‘smooth’ service; you want the whole experience to be seamless for the visitor. With outdated technology that fails and disrupts the customer experience, this isn’t going to end well.

8. Deal with Children Correctly

There are some things you just don’t do when a child is at the table;

• Hand them the dessert menu
• Put garnish on the plate when a parent has specifically asked for no greens
• Go above the parents and ask the child for their order

We all know that kids are the fussiest eaters (we were all the same many years ago!), so don’t make it harder for the parents. By quietly slipping the parents the dessert menu and taking other small steps like this, they will appreciate the service so much more.

9. Nail the Check Procedure

As we come to the end of this guide, we’re at the end of the evening too. Dinner’s over, dessert’s eaten, yet nobody seems to be around to get the check. Just as we saw with poor technology, this has the potential to end a brilliant experience on a sour note.

All over the world, you’ll find different ways of dealing with the process. While some will wait for the customer to ask, others ask guests if they want a hot beverage after dessert; normally, a ‘no’ answer will then follow with a bill request.

If you want to end the confusion and not leave it to chance, we love the idea of giving customers a check holder. Whenever they’re ready, they simply put it on display and the server can take the check over.

10. Always Evaluate Training

Finally, we can’t tell you how important it is to keep re-evaluating your training program. Make sure your materials are up to date, implement the suggestions we’ve offered here, and ensure that all new employees have the tools they need to succeed right from the off.

4 Key Tips To Help Your Restaurant Business Succeed

Three in five new restaurants will fail within 36 months. That’s a sobering statistic, and there’s a reason for it. The hospitality industry is one of the toughest to do business in and succeed at. The biggest reason most new restaurants fail to get off the ground is the lack of funds or the inability to maintain control over their costs.

How can you ensure this doesn’t happen to you if you want to open a restaurant?

When it comes to your costs, you need to plan ahead and consider everything – be it minor or major. For example, floor space can cost run anywhere from $100 to $800 square foot, dependent on your needs. Your plumbing, electrical and mechanical needs can run anywhere from $70,000 to $100,000 – same for equipment. Make sure your budget includes furniture.

It’s imperative to watch your spending when you decide to open a restaurant. You want to stand out but not at the price that you run yourself out of business. What are some things to consider in your budget?

1. Used vs. New Equipment

Believe it or not, you should be more concerned with getting the right equipment for your restaurant instead of new equipment. Restaurants that are going out of business will often have equipment you can buy for cheap. Consider second-hand options or doing some shopping on the Internet. Never buy something you don’t need right away.

2. Decorations

Like your business equipment, don’t get fixated on décors. You can always create a memorable experience on a low budget. All you need is a couple of impactful elements that can speak volumes to your customers. Consider paint colors or soft lighting. Add an area where guests can sign their names. Little inexpensive things go a long way in making a big impact.

Don’t buy anything fancy until your restaurant is a bit more stable.

3. Technology

You need to purchase a restaurant point-of-sale system, which can handle the receipts, payments, inventory, etc. Be sure to find a system that includes bookkeeping or can be integrated with one. Be sure you consider what technology your staff may need to take orders. Do they really need iPads? If you want to go hi-tech, go for second-hand models or older models.

4. Marketing

When you need to keep your marketing costs low, the Internet is your ticket. There are all kinds of social media sites that can help spread the word about your business for free or low price. However, you must be actively involved with the social media account to reach your target audience and increase the base. While email marketing isn’t as nice as social media, it’s still a very effective online marketing technique to reach your audience.

Most restaurateurs fail to adequately and properly plan for the unexpected costs of their business. It is imperative you plan for everything – every contingency possible – to ensure your business succeeds in this high-stake hospitality industry. However, even if you fail to remember it all, you should still pursue your dream of owning a restaurant business.

It’s not uncommon for a business to be in the red for the first five to 10 years of the business before they see real profits coming in. It takes hard work and dedication to make a restaurant business successful. It also takes you looking realistically at your budget – where should you spend and where should you be saving?

Where are some areas you can save some money in?

Technology

Yes, your business will need technology if it is to survive and thrive, but it’s also the one area of the company that extra spending takes place. Ask yourself if your business really needs all the high-tech equipment you see advertised. Can your business survive using older tech equipment? If you can get away with the less expensive models, save yourself the cash and do it.

Marketing

In the past, your company may have needed the help of a marketing firm to spread the word about your restaurant. Today, the Internet is a restaurateur’s best friend. You’ve got all kinds of social media platforms that you can use – Facebook, Twitter, Instagram, etc. You don’t have to spend a lot of money to make an impact with your social media marketing campaign.

If you don’t feel you have the time to handle the day-to-day dealings of running a social media business (and chances are you won’t), hire a freelancer to contend with it for you. Freelancers are much cheaper than a firm.

Music

Many restaurants and retail stores have background music playing for their customers to enjoy while eating. Bear in mind that playing music in a restaurant comes with a cost. Since you are a commercial entity, you’ll need to pay a rights to music fee. This fee is a minimal cost compared to others you’ll deal with in the business, but it is one most restaurant entrepreneurs overlook and shouldn’t.

Utilities

All restaurant owners know they have to pay utilities, but they don’t ever consider the actual cost of using them. In fact, the cost may catch some owners off guard. Before you sign a contract, consider looking at the utility situation. If a prior business was located there, did they pay off their bill? Some utilities will force you to pay another entity’s debt before establishing the location in your name.

It’s unfortunate but does happen.

Nowadays, the restaurant industry is more competitive than ever before and this is causing numerous problems. With so much choice available for the consumer, restaurants are finding it hard to get noticed. However, there are some steps that you can take to overcome the largest problems and we have some fantastic tips today!

Issue #1: Customer Service – When people visit restaurants, they do so because they want to experience food that they can’t cook at home and we will look deeper into the menu in just a second. However, it isn’t just the food that people want to experience because the customer service is just as important. Regardless of how good your food may be, most visitors include the customer service in their decision of whether to return so this should be a focal point of your business.

As we know, repeat customers are essential for restaurants because there are only a certain amount of people to whom you can appeal. Once all the locals have visited your restaurant, you are essentially out of ideas. Therefore, a sustainable restaurant will focus on repeat business and customer service is a huge factor within this. From busboys to the managers, everybody should be looking out for the visitor and they need to have an enjoyable experience.

In truth, every step is important from the moment they walk in. If they aren’t greeted, don’t know your name, aren’t helped with questions, and aren’t even smiled at once, they will remember and could even tarnish your reputation with an online review. Remember, a bad review can outdo several good ones so do your best to keep all customers happy. Of course, some customers will be tricky to handle but you must try your best and keep the smile on your face at all times.

Issue #2: USP – Why should customers spend their evening and hard-earned money with you as opposed to any other restaurant in town? If you can’t answer this, how can anybody else? Unfortunately, customer service or even the menu doesn’t necessarily qualify as a USP as such as these are just a case of meeting expectations. In order to exceed them in some way, you need something that sets you apart.

Is it the classic 50s music you play while they eat? Do you source all of your ingredients locally? Do all customers get a little gift bag when they leave even if it is only a mint and some other cheap items? Whatever it may be, this will be the bit that has people returning. If it was just ‘food’, people can get that anywhere so what is it about your restaurant that is so special? As soon as you have this, you will be remembered. Why? Because you create an emotional connection with your guests and next time, they might bring more friends and family!

Issue #3: Menu – Ultimately, these three factors at the beginning are a trifecta of factors that make up the foundation of your restaurant. If either one of these is faulty, repeat customers are hard to come by. So far, we have been skirting around the menu a little so let’s address it now properly. In terms of common issues, sometimes restaurants have their menu too small or even too large. Additionally, you could be too expensive, too confusing with your theme, or too frugal with your portion sizes.

When creating a menu, you need to choose a number of dishes that you can do well without compromising the quality. When there are too many items, everything becomes a little rushed and the chef is overwhelmed at what they have to cook. For example, having hundreds of items might not seem a lot but what happens if every single person orders a different dish? Furthermore, you need to consider the amount of ingredients required to fulfil a large menu.

This being said, you also don’t want to limit the choice of your customers because they will only come once or twice before they run out of dishes they wish to try. Therefore, there needs to be a balance between these two factors. As well as providing a good amount of choice, the chef needs to be able to cook all orders to a very good standard. To help, we also have some smaller tips that may help with your menu;

• Avoid using the dollar sign
• Review your menu once or twice a year
• Be ready to adapt if something doesn’t sell
• Keep copies of your menu clean in the dining room
• Use photos and creative text to sell for you
• Keep the most profitable dishes in their own section

Finally, we also recommend making your menu available on your website and social media sites because people are more likely to visit if they can check out your food first!

Issue #4: Marketing – Earlier, we discussed the amount of competition in every location so how do you plan to stand out without good marketing? We aren’t saying that you should be spending extortionate amounts of money on marketing, but you can still utilize social media, a responsive website, email lists, and even a loyalty program for customers. In addition to being cheap, these are all incredibly effective.

Over time, you should be looking to create your brand including the same logo and graphics across all platforms. In truth, being creative is far more effective than spending lots of money so be unique and capture the imagination of potential customers.

Issue #5: Management – Although this isn’t in the main three, management is still important to any restaurant because you are the one in control. Each day, there are many things that need to be assessed to ensure profitability including;

• The most profitable menu items
• The cost of each menu item
• Labor costs compared to ingredients and every other cost
• The items that could be removed due to lack of sales
• The amount of customers who walk through the door each day
• The profit (or loss) you see each week
• The loss that comes from inventory

As you can see, these are quite basic but could prove very important if you are to succeed. If you manage to review the figures listed, act upon what they are suggesting, and then see even more success, this is great news for the longevity of the businesses!

Issue #6: Capital – Ultimately, the biggest problem here is probably the lack of capital that restaurant owners seem to have these days. If you are still in the planning stages of your restaurant and only have enough money for three months, we highly suggest waiting a little longer because this time will go very quickly. If you get off to a slow start, you are getting yourself into debt very early on and it becomes harder and harder to recover as many people find out each year. If possible, it is recommended that you have capital for at least one year before you open.

Issue #7: Staff – Finally, your staff will be one of the most important cogs in the day-to-day wheel because they are the face of the business. If you make mistakes in hiring, you end up wasting a good amount of money on the hiring process as well as the training that took place to get them up to scratch. This, coupled with the fact that the food industry tends to have a very high labor turnover rate, means that you need to be extra careful with hiring the right characters.

If you place focus on staff, you will become more efficient as time goes on and this leads to a happier experience for your diners. Although hiring can be an expensive process, this doesn’t mean that you should be hanging on to the wrong staff. Let’s face it, some people aren’t cut out for working in the busy atmosphere of a restaurant and this is absolutely fine. Once you have the right team, you can train them well and they could potentially become management one day and this is something to keep in mind. If they have the potential to join the management team in the future, keep hold of them!

Conclusion – There we have it, the most common issues seen by restaurants. As long as you take our tips on board, you should now have some solutions to make your restaurant venture a success both now and long into the future!

It’s become harder and harder for a new restaurant to look unique – to get the attention of consumers. After all, there are a plethora of restaurants with fine dining and amazing good for them to compete with. But, did you know that all that ambiance and good food may not be enough to win people over and get them to come back?

In fact, it’s the service a restaurant provides that lures people back in. Your earn customer loyalty by providing them with amazing customer service, being attentive to the details and giving them a personal touch. This is what leads to repeat business.

It’s important to offer good service to your customers, but why not strive for outstanding service instead?

Now, you may think that providing customers with outstanding service is going to cost you a lot of money. It doesn’t and shouldn’t have to. All it means is your staff going the extra mile with the tasks they’re already doing.

Have Your FoH Manager Check On Customers

Most waiters and waitresses check on their customers, but a FoH manager checking in on them when customers get their main course is a demonstration of amazing service. This simple service act shows customers that your FoH manager cares about them and their experience. It shows the customers that if they have a problem, the manager is willing to step in and help.

Reduce Your Customers’ Wait Time

If a customer makes a reservation for a particular time at your restaurant, it means they want to eat at your restaurant. Take it as a form of flattery. Be sure to exceed their expectations by preparing for their arrival in advance. If the party has to wait, even though they made the reservation, make sure they’re offered complimentary drinks or food. Have the restaurant manager apologize for the wait and why the wait is happening.

When the customers have an understanding of what’s going on and that a solution is being offered to pass the time, they’re more likely to be less hostile about it.

It’s the little things you do that, when properly carried out, makes a world of difference for a customer. They’ll remember it just as much as they will the food.

Your Restaurant’s Ambiance Plays A Role In Customer Service

Believe it or not, the kind of ambiance your restaurant has plays a huge role in customer service as well. Be sure you have the right type of music playing. You may have a crowd of people that drown out the music, but it’s what sets the tone in the restaurant. Don’t turn up the music just to get patrons to hear it, but do turn it down if people are asking for it to be lowered.

Another important aspect is the lighting. While lighting will differ from one restaurant to the next, the key is to allow customers to see each other and their food but create a mood that makes them want to stay and eat. Be aware that a lack of good lighting makes it hard for people to read a menu, which can cause some patrons to get up and leave.

Create A Personalized Experience

You want your customers to feel like they got a personalized experience from your establishment. When it comes to the management, you don’t want something to come out rehearsed. Talk with customers directly, asking for their names and repeating it when you see them again. It’s the little things like these that make a customer feel like they are important.

You also want the wait staff to engage with your customer. These relationships can foster customer loyalty while also boosting the chance of a good tip for their hard work and service.

Online Marketing for Restaurant Managers

Within the Restaurant Manager role, you’re in charge of every process of the business. Although some will receive a little help from the owners, others are in charge completely and this means everything from the day-to-day running of the business to choosing an appropriate marketing strategy that meets the needs of the business.

If you can’t afford an external marketer, it can be daunting doing it all alone but success will actually come with strategic planning. For example, the customer experience should always come first because this is the foundation of success. If nobody is enjoying their experience, you don’t want to be advertising until you’ve fixed the issue. After this, we recommend the following tips!

Find a Niche – First and foremost, the idea of trying to reach out to everyone no longer works so find your audience and do everything you can to keep appealing to them day after day. Through marketing, you can then reach out to this niche with clever wording and a clear message.

Delegation is Key – While you’re in charge of the restaurant, this doesn’t mean you need to do everything alone. If you’ve hired a top team of professionals, use them in your marketing campaign, get them involved, and delegate certain tasks.

Use Local PPC – If you haven’t heard this term previously, it stands for ‘pay-per-click’ advertising and it’s a way of getting your ad to show to all those nearby. After setting a limit on how much you’re willing to pay for your ad to show, simple Google searches will display your business and this should convert into clicks and customers. With this tip, we urge you to be careful because it’s easy to overspend. Either outsource this task to a professional or, alternatively, set a budget at the beginning and stick to it.

One Channel at a Time – Instead of trying to do everything at once, start with one marketing channel and expand this until it’s running efficiently and at an optimum level. Once you’ve mastered this one, move on to another and keep going until you have each platform complementing one another. Nowadays, it’s very easy to get caught up in writing blogs and taking pictures that you forget to actually run the restaurant. Also, forget platforms that don’t fit in with your strategy and business; you need to target potential customers in the best way rather than be active on a platform just because it’s the ‘norm’.

Social Media – While on this topic, we value Facebook highly because a significant amount of your customer base will have an account. By having a profile and being active in local groups, you can really build your brand image and attract people to your restaurant. Once again, you can also use PPC on this platform to have your ad show for those based locally.

On your menus, leaflets, and even in person, you need to encourage the use of social media at all times. When they leave reviews, ‘check-in’, and talk about your brand online, this is the modern-day word-of-mouth and it’s incredibly effective. After responding to all feedback, you become more personable and everyone will want to pay your restaurant a visit.

Google MyBusiness – Nowadays, a lot is made of SEO but it doesn’t have to be the resource-intensive process people seem to think. Instead, all you need is a Google MyBusiness entry alongside a high-quality website and you’ll be right on track. After searching for a restaurant online, have you ever seen the business listings come up before the results? The aim is to get your business to have one of these sidebars whenever somebody nearby searches for your type of restaurant.

When creating an online presence, you need to make all the important details available and this includes opening times, a PDF menu, and more. With enough work, you could show at the very top of results with a panel showing all the details people need to know to book and visit.

Reviews – If you want potential customers to be impressed by your service, provide existing customers an opportunity to leave reviews whether this comes on Facebook, Yelp, TripAdvisor, or any other popular site. Today, people always look for the reviews of previous customers before spending their money so gaining superb reviews acts as a motivator to try your restaurant. If you receive positive (and especially negative reviews), be sure to respond by thanking them or addressing the problems the customer has highlighted.

Pictures – Finally, if you’ve got a youthful team, you’re also likely to have someone who loves to take pictures. Therefore, allow them half hour to walk around your premises taking photos of dishes, the building from the outside, the interior, tables, the bar, and everywhere you can imagine. At the end, you should have a pile of photos to be used online.

Conclusion – As a restaurant manager, we appreciate your job is hard work but marketing doesn’t need to add to your burdens as much as you might think. With these simple tips, you can make progress in the time ahead while also focusing on the more traditional marketing channels to engage with your community.

Customers Would Like To See Four Minor Changes In Restaurants

It’s important that you serve your restaurant patrons food they’ll rave to friends and family about, but that’s just half your battle in being a successful restauranteur. Your customers may have some gripes that you never even considered being an issue. Fixing those problems could lead to a better customer experience for them and others in the future.

Believe it or not, your choice in music, menu design and other things play a huge role in how customers feel about your restaurant. What are some issues your customers could be having a problem with?

Menu Design

You may have the best chef in town, but how are your patrons going to know it if they have to hunt for the choice on the menu? Most people spend no more than 110 seconds on the menu, which means you need to grab their attention fast. Be sure to focus on the menu’s appearance and structure, using eye-appealing images and food values that resonate with them.

Color Scheme

Did you know that the color red causes people to get hungry? It’s why many fast food restaurants use the color in their logo designs. However, according to research, the color red shouldn’t be used in a restaurant’s décor. Instead, colors like brown, green, yellow and orange fair better in a consumer’s eyes. You want the ambiance of your restaurant to mesh together – to make it where consumers want to come back to the business.

Reuse Your Marketing Plan

It’s important that your marketing plan gets brought back out, as you want to go over it with a fine tooth comb to ensure everything is working like the plan laid out. You can also devise some new strategies to include in the plan.

If you’re not using social media, you’re missing out on some potential customers. If you do have social media, but they’re rarely used, consider hiring the services of a freelance social media marketer to assist you in keeping the content fresh.  You also want to ensure your website remains current (add your menu to it, so people will know what kinds of foods you serve before they come to your restaurant).  Always use clear, colorful pictures to lure them in.

The idea is to stay engaged with your current customers and lure in some new ones.

Use The Right Technology 

Technology can give you a leg up in the restaurant business, bringing customers back to the restaurant even. With a restaurant POS system, you can attain more information on your customers such as their phone number, email address, etc. These tools will provide you with usable information.

POS systems can let you know which menu items are the most popular and bringing customers back. They can let you know which servers are able to upsell. They can also let you know what the most recent foods your customers are ordering, so you give them an even better experience next time around.

When it comes to repeat business, you want a person to leave happy, so they’ll want to come back and will tell their friends about the experience.

Designing for Millennials – Why is it Important?

Millennials, although not have much of the spending power currently, are said to dominate the consumer behavior in the near future. The trend has started to take place and it will continue to grow. A restaurant operator must connect with the millennials for a successful run.

Five defining characteristics of Millennials have been presented in a research by Nielson.

1. Millennials are divers, expressive and optimistic:

Not all millennials are the same, they believe in self-expression and their level of education has really a say in their choices.

2. They are urban thinkers:

Most of the Millennials prefer living in big cities, away from their parent’s home. They have an urban though process and way of living. They are in the quest of vibrant energy when it comes to housing, shops, and offices.

3. Desire to authenticity and care:

Locally produced and high-quality items are preferred by the Millennials. The places that have a social impact; Millennials are drawn towards them.

4. Millennials are well-connected and they look for the personal touch:

Millennials depend largely on the technology gadgets in almost every aspect of their lives. Social media has enabled them to communicate on a personal level with brands.

5. Millennials are struggling, yet climbing the ladder:

Millennials had to struggle hard because of the Great Recession. Their economic position may not be so strong, but they always prioritize value when it comes to purchasing decision.

A restaurant operator must be aware of these above-mentioned five characteristics in order to understand the needs of Millennials. If you are opening up a restaurant targeting Millennials, you must set your core values according to their characteristics. Creating a brand image requires everything in your business and restaurant reflecting that image.

To get start with, your brand should cater the passions of Millennials. Setting the core values that are relevant to them will be beneficial in creating a long term relationship with them. You should make particular efforts in respecting their diversity, creativity, and authenticity.

This generation is really active on social media networks, you can reach up to them through such means. Create value by supporting their causes, and offer them those deals which give them a great value. All this will help in catching their attention through which you can convert them into long term customers.

Read on to know some additional ways through which you can cater the millennials.

• Communicate your Causes:

Make them known what social causes you are supporting. This can be done through social media networks or at the point of purchase. You can highlight the ingredients in your menu that you have purchased from local suppliers to support the local industry or the items that benefit a charitable organization.

• Variety:

Provide your target customers with a variety of food and settings. You can have different types of settings in your restaurants to cater people with different interests such as lounge areas with soft seating, community tables, counter tops with bar seating.

• Show what you are offering:

The design and food of your restaurant must be clearly communicating the concept and brand image. If you claim your restaurant to be a healthy one; you need to show the way it’s healthier like having fresh and organic options in the menu and the setting should display a healthier style.

Knowing these things will definitely give you a better idea of dealing with the target customers (Millennials) in a better way to gain the better outcome.

Preparing for the Holiday Season: Five Fantastic Strategies

As we finish the thanksgiving weekend, our journey to Christmas has well and truly begun. However, it has actually been real for many for over a month since a recent study showed 40% of people to start holiday shopping before the end of October.

For retailers, they take just under one-third of their yearly sales during the holidays and this year we’re set to see retail sales smash through the $700 billion barrier. For us, on an individual level, the average American spends $740 on gifts, food, and everything we need to prepare for the season.

As restaurant owners, we know that this time is equally important. Generally, people feel more generous and more willing to step outside of the ‘norm’. If one partner turns to the other in April and asks them if they want to go to a restaurant, the answer would be ‘why?’. During the holidays, this answer turns into ‘why not!’ and we’re here to benefit. Below, we have five strategies you can use to prepare for the big month.

Focus on the Customer – Every year, customers are looking for special offers and deals they can utilize while they’re in a great mood. The earlier you plan your seasonal menu, full to the brim with offers, the more likely you are to see success. Of course, we recommend utilizing social media too since this is where most of the decision-making is done these days. Soon enough, your followers will be tagging their friends in your promotions and interest will generate.

If you’re hosting any type of event during this time, make sure you create an event on Facebook because this is a great way to build excitement. For example, a simple holiday karaoke evening event on Facebook will get people talking and this is exactly what you need.

When they arrive, your customers also need a fantastic experience and you can provide this with holiday decorations. With a little tinsel and a beautiful tree, your guest will feel as welcome as they do in their own home!

Create a Plan – As we head towards December like a bullet train, things can get a little hectic so take a moment to sit down and write a plan. As early as possible, you want to hire all the staff you’re going to need and have them trained. If everybody is ready and raring to go, you’ll be in a great position to offer a brilliant experience for all.

After this, plan for your inventory needs over the coming weeks and plan what specials you want to offer. Are you going to choose something completely different to your menu? Are you going to adapt your menu and give it a festive makeover? Also, things don’t always go to plan so think about back-up options too.

Sell Your Gift Cards – If we look at the last decade alone, the idea of gift cards has exploded and you’re missing out at this time of year if you can’t offer one to your guests. Whether you decide to go physical or electronic (or a combination of the two), people are more inclined now to buy gift card experiences so your restaurant would be a popular option. With $30 on a gift card, people can give their friends or family members the start of a relaxing evening.

Team Up with a Charity – As they say, Christmas is a time for giving so consider working with a local charity. During the holidays, you could hold an event and raise funds for the charity. For example, you can raise money for a charity who buy toys for orphanages. As you involve your customers, they’ll be willing to promote the event and help out wherever possible. Although this isn’t the main idea of the exercise, it will get people talking about your brand and the community gets to know what your business is all about.

Work with Other Businesses – If you don’t focus on your dessert menu too much but you’re within walking distance of an independent dessert eatery, why not team up over the holidays? If you advertise together, you can create a campaign that sees people eat their main course at yours before walking to your partner for dessert.

For this to work, there needs to be something to gain for everybody and you shouldn’t be looking to team up with competitors because you’re forcing the customer to make a decision. In the example we gave, the services were complementary so both companies can enjoy the benefits.

Enjoy the Holidays – As an extra tip, try to think outside of the box and just enjoy the time of year where everybody is more relaxed and melancholy. If you use one of our five strategies, or, even better, combine them all, you’ll be putting your restaurant on the map. When you can do this, the effect lasts much longer than just the holidays so you can enjoy a positive 2019 too!