Author :chef ssentongo Geoffrey
Blog : SOME QUALITIES AND CHARACTERISTICS THAT MAKE A GOOD RESTAURANT…
When you look at your competition, you must perform a comprehensive, as well as a comprehensive analysis to learn what customers look for in a good restaurant. A competitive analysis looks at other restaurants , while a comprehensive analysis looks at other food-eating choices, such as frozen dinners, home-delivery meal kits, home cooking and delivery. Once you know what customers are looking for when they’re ready to eat, you can add the characteristics they’re seeking to your marketing mix.
HIGH-QUALITY FOOD
A good restaurant sets a high standard for its food quality and ensures that guests receive the same quality with every meal. Serving quality food can earn your restaurant a good reputation and compel your guests to return for repeat visits.
A POSITIVE OVERALL EXPERIENCE
One of the key Characteristics of a successful restaurant is a positive customer experience, explains the restaurant times. The staff who interact with your guests should be courteous and maintain a positive attitude.
A UNIQUE SELLING DIFFERENTIAL
If your restaurant provides good food and service but is too similar to other restaurants, customers may overlook your restaurant when deciding where to dine. A good restaurant should have one or more unique features that stands out in a customer’s mind and give it a competitive advantage over others. This is called your unique selling differential, or unique selling proposition E. g Ingredients, Amazing view of the city that non of your competitors have.
GOOD BUSINESS MANAGEMENT
If you don’t price your meals to accurately cover your food, overhead, Taxes and desired profits, you’ll be out of business sooner than later. A good restaurant owner manages the business aspect of the restaurant properly.
WHAT IS PRE-OPENING RESTAURANT RECEPTION?
New restaurants often have a Pre-opening event, sometimes called a “soft” opening, when the kitchen is stocked, the equipment is in place, managers and waitstaff are hired and trained, but the restaurant is not officially open. It helps the managers and staff work out operational inefficiencies prior to opening for business.
Marketing kickoff
By hosting the reception, the restaurant hopes guests will begin generating good word-of-mouth buzz about the restaurant by telling friends.
Reaction to Menu
During the Pre-opening, the manager should be able to gather the customers reaction to the menu, discovering which items were popular and which were not. Guests are encouraged to try several dishes on the menu instead of ordering just one main course.
Costs
Restaurants do not earn a great deal of profit on each sale, 5% profit margin is considered successful. Because of the low profit margin, strategically managing costs is imperative to keeping a restaurant in business. The bulk of costs come from labor and food, both of which can be reduced. From sending employees home when business is slow to reinforcing serving sizes, labor and food costs can go down.
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