Among the most widespread entrepreneurial activities in our country, it is easy to imagine that the most numerous are those dedicated to Food & Beverage. Less easy is finding that local that has achieved success and has been able to maintain it over the years.
Speaking for the management of a restaurant, in fact, there are many errors and problems that are commonly encountered. Moreover, it is often believed to be rather acting in the interest of one’s own business. Do we give an example?
Problem # 1: A menu for all tastes, is it OK or not?
No. To present a menu of pages and pages, with dishes that are meant to satisfy the taste of any customer, sit at the table, it’s wrong. Or anyway, we need to differentiate. This solution could work, even if relatively, in a purely tourist destination; there it will be possible to find the customer who wants the hamburger and what the sushi wants, and to think to satisfy them both.
The trend of recent times shows, however, that in order to retain customer loyalty, it is better to specialize on a particular proposal (whether it is sea food, traditional local recipes, mountain dishes and so on); customers, tourists included, are often demanding, looking for excellence or typicality; better to be experts in that proposal that with so many dishes to choose from and mediocre in quality. It also goes to the identity of the place, so …
Problem n.2: having an “anonymous” place
When managing a restaurant, remember that the eye wants its part. Therefore, as well as good food, to retain the customer must be welcomed in an environment that has its own character. The decoration, the details, the colors, are important to create the right atmosphere that accompanies your dishes, and they must be in line with your proposal. Creating an inhospitable environment can drive away the customer as much as finding a hair on the plate.
Problem # 3: … and the competition?
As already mentioned, the premises like (restaurants, pizzerias, pubs) are many and one can not fail to take into account their presence and offer. Monitoring competition, on the other hand, serves on several fronts: see what works or what does not in your sector; what are their strengths or weaknesses, and therefore how to improve their service, and so on.
It also serves to stay alert and never gain excessive security about your business. Being sure to have reached a certain standard, it ends up limiting the initiatives (activities, improvements, marketing strategies etc.) and making the business run aground.
Problem # 4: how can I keep up with the times?
Keeping up with the times today, in managing a restaurant, also means being social. It should not be overlooked that part of marketing that binds, in fact, to digital tools.
It also means using support technologies in the management of your premises: there are software that can manage reservations, keep the warehouse under control and much more, speeding up and automating some processes. The use of these technologies, which in fact simplify the work of restaurateurs and others, improves the quality of service in terms of speed and accuracy. As? Do you think you can do everything yourself?
Problem # 5: Are you the business owner or is it the business you own?
In managing a restaurant, the owner often feels compelled to perform an endless series of tasks on his own. We find it so to welcome customers, take orders, check the kitchen, prepare the bill, give change to the checkout, check the goods and much more. This is also a management error: an overload of work and responsibility that damages the quality of the relationship with customers and with those who work with you.
Learn to delegate and enjoy your time and the fruits of your work more. Choose competent staff and make use of technology help.
A suggestion? Discover the advantages of RISTOMANAGER, the perfect management software for every restaurant owner. Download the trial version for free. Find it here