Now more detailed how to keep the visitor.
As it was mentioned use advertising for attraction of the visitor, and good cuisine (for club good show-program) for its keeping, but let disagree. To keep the visitor or more truly to interest it to return to you it is repeatedly necessary.
The visitor should feel care and attention as it isn't banal you should present gift, make compliments. And what is more important: from whom it would be most pleasant to receive a gift or to hear a compliment - certainly, from the main person of restaurant or club, the owner or the managing director. Only come into contact with the visitor, you always receive the full operative information about work of restaurant, and an opinion of outside.
Unfortunately one of the basic problems that reflects on the visitor bad recollections about the restaurant is the service from linear personnel. This problem solving is given on forces to managing director, but remains under daily control. You should supervise, and whenever possible be present at five-minute assemblies which your managing director is simply obliged to spend two times to day. Only doing such actions, you can achieve a high level of service because, daily assorting mistakes in work of your personnel, and they, as a rule, are typical, the personnel similarly to the small child, to be disaccustomed to bad habits. Certainly, in work with the personnel it is necessary to use system of motivation or speaking a simple language system of penalties and encouragements. The work with the personnel should be one of the items in the system of your enterprise promotion. You should determine the most detailed plan on work with the personnel.
One of the basic items of your promotion strategy should be item with a detailed plan of your industrial activity, namely the concept of the kitchen work. You should understand precisely what menu and in what month and you will offer. You simply should see those new dishes which you will enter into the menu in a month, those desserts which you will offer visitors in the form of a compliment, but will not include them in the general menu. In the general you should know menu for the nearest year. Very important item of your promotion strategy should be your price policy. You have a scheme of repayment of means under the credit before the bank, being almost the basic item of yours business-plan if it is certainly. By an example above the specified scheme you should have the most detailed plan of your pricing policy and do not forget to consider percent of inflation.
As you have already understood for promotion of restaurant or club it is necessary much more, than simply advertising budget.
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