Restaurant Consulting

Look through the most widespread problems with restaurant operating, get advice from the restaurant advisers.
Restaurant Consulting

What a Restaurant Business Begins with?
The keystone to success is the competent concept and well made business-plan of the restaurant, especially, if it considers not only a level of salaries and potential profit, but also huge quantity of nuances: a place, the status of an enterprise and clients, quantity of the personnel, a choice of dishes and drinks, the sum of the check, registration, details of the decor and many other things.
Whether the concept has been done properly, or everything has been done at random, the life is a life - the restaurant is opened, collective is typed, the presentation is lead. But something is wrong and halls of the restaurant are empty. Whether it is possible to recover dying restaurant business in general? How to make it not having allowed new mistakes? Experts on consulting restaurant business answer these questions.

Why Restaurant Business isn’t Perfect?
The reasons why your restaurant business has not left on good parameters can be that an idea or the concept of a restaurant have been chosen improperly.

Perhaps, the concept of a restaurant has not been performed properly. Perhaps, chosen place mismatches a target audience. Ambitions of the businessman can be very high, as well as the claim for a level of an enterprise, and an arrangement of a restaurant do not meet such requirements and is incapable to involve clientele. It is caused by two mistakes: the wrong concept and a place. And if modify idea probably (for example, partially having transformed an interior) attachment to a place attracts much more serious consequences (down to sale of business). It is important to calculate an urgency of cuisine also: how much those or other dishes are popular today and will be demanded in the long term. One more serious risk factor could become bad-trained staff. This problem looks insignificant, but in practice, to pick up the good personnel is a problem of not one day. Important point in a choice of group of managers is adequate motivation. It is much better, if they perceive themselves as partners on business. Especially high-level professionals are ready to invest the knowledge, the saved up experience, and often have a corresponding database. Other workers should feel themselves as a command.
However, to analyze mistakes is already late. If you read this clause, means, you want to answer the answer to a question "What should you to do with your unlucky restaurant business now?"

Problem of Empty Halls: Advertising and Promotion in the Restaurant Business
Even if there were not starting mistakes, and you passed all stages of own restaurant business formation of more or less tolerably: made faultless repair, adjusted production, invited the best experts, even then you can face with a problem of empty halls.

Even the best restaurateurs speak about a competition. The problem of attraction and deduction of clients also is urgent for them. The visitor will not come to an enterprise which is even being under home nursing of the known person if it will not provide comfortable conditions. The greatest complexity in work of expensive restaurants is attraction of clientele. Therefore all work of the personnel is directed to the creation of the circle of visitors. It is necessary to put maximum efforts everyone visitor feel especial attention. And here the talent, or, anyway, creative potential, most likely, will be necessary.

Any capital investment in restaurant business can pay back at correct promotion. In this sense the main part of efforts is directed to make the enterprise appreciable. Not without reason it is considered, that "to do business without advertising - all the same what to wink at girls in full darkness". Thus, in business the solving of empty halls problem depends on: the successful concept and the place of the future enterprise, the good menu, excellent service and competent promotion.



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