My spouse and i dine out at least one time per week. I have always enjoyed eating out with my family and friends, and, typically, our initial dining experience in a restaurant determines whether or not we'll go back to that restaurant regularly.
It is no secret that the restaurant clients are highly competitive. Restaurateurs are very well conscious of this fact and face the ongoing challenge of continually attracting new and returning customers. Let's consider why some restaurants become popular dining venues filled to capacity every single day while some fall quietly through the wayside. What factors come up for making a food establishment an effective venture?
I think the general consensus is that location, location, location is the prime factor in setting up a company. But, through the years, I have realized that individuals will venture everywhere to find a proven good eatery. It can be located at the far end of the block on an obscure side street with low lighting and also the public will flock to it if word gets around that it's special.
If you're a budding restaurateur, I think it is essential that you simply first create a comfortable ambiance for your clientele. Your restaurant is your home away from home and also you need to feel pride in welcoming people. Greet them with a grin and seat them yourself, or, for those who have a restaurant manager, have him/her seat your friends and relatives. Their table should be properly set when they arrive (no leftover crumbs out of your previous customers). A welcoming waiter should arrive within three minutes of their sitting. The waiter should introduce himself and offer them a dent cocktail/wine. Don't instruct your waiter to inquire about your customers when they would really like a glass water - provide it. If appropriate, what about a basket of warm fresh bread could accompany their cocktail.
Your menu is really a way of measuring your creative ability and a reflection from the vision you have within the food preparation. It should be clear, concise and attractive, and should consist of your carefully laid out food items that flow in a distinct sequence on each page. Never hand your visitors a menu typed on an ordinary white sheet of 8 �" x 11" paper. That's the ultimate in tackiness! If you want help in designing a menu, it's well worth your cost to find a menu designer who will assist you to produce a stylish menu which will enhance your customer's overall dining experience. Include your restaurant logo on your menu. At an additional cost, menu covers are usually utilized in elegant dining restaurants. They add a touch of class to your menu.
In my opinion a good waiter may be worth his/her weight in gold. Hire waiters who are able to think quickly on their feet, possess excellent memory abilities and exhibit pleasing personalities. Most importantly, provide them with a reputation badge so customers may become acquainted with them. In the beginning, it may cost you a little more in salaries to hire good staff, however in the long term, you will reap the rewards of returning customers. It never ceases to amaze me when a waiter is able to successfully go ahead and take dinner orders of three or more customers without having to jot down a thing. There is a real skill to this.
If you employ a manager to oversee your employees, make certain he/she always informs your waiters of the daily specials and keeps them up to date with any changes to the current menu. I, for just one, am never thrilled after i order a particular entr�e from the menu and am relayed through our waiter 10 mins later the kitchen is out of that item. Also, make certain that your waiters understand the definitions of ingredients inside your menu items. I'm wondering how many individuals who dine out on a weekly basis know that scallions are baby onions or ceviche is a seafood marinated in fresh lemon juice? During the last decade, the amount of unusual food ingredients in restaurant dishes is continuing to grow extensively. Getting a waiter who knows the meaning of those ingredients and may enlighten your customers is invaluable.
Presentation is important. Serve a variety of tasty dishes presented inside a pleasing manner. There is no need to pile on the garlic mashed potatoes. An ordinary adult size portion will do. In case your customer continues to be hungry after consuming dinner, a tasty dessert or specialty coffee might be suggested from your waiter.
Come up with a signature dish for your restaurant. Word gets around quickly and customers will drive miles to savour your signature lamb kabobs.
Offer inviting daily specials at slightly reduced prices and then try to include a vegetarian dish in your daily specials. Many customers go for the daily specials. Also, if you learn that the customers are celebrating a special event, surprise them with a complimentary dessert or apr?s dinner liqueur. A little generosity from you goes a long way with your customers.
And finally, timing is everything when it comes to serving a person. A dent cocktail/wine ought to be served within 10 mins of ordering. Focus on twenty minutes for each course (appetizer, entr�e, dessert/liqueurs) that follows. Never leave your visitors hanging! Present the bill right after their final course. Most clients are ready to leave after their empty dessert plates or empty liqueur glasses are removed.
I really hope these pointers are of help to restaurateurs facing the challenges of managing a successful restaurant.