With the recent wave of restaurants, the public has developed a misconception that managing a restaurant is an easy and profitable venture that requires no effort. This is a false notion, as this type of business involves a high level of risk that can lead to either great profits or huge losses, depending on the strategy applied and the level of risk taken by the restaurant owner.
Does this mean that opening a restaurant or café is too difficult? The answer is no, but it is also not as easy as some may think. As we are here to help, we will share with you the answer to the question that many ask: How to successfully manage your restaurant professionally?
How to succeed in managing your restaurant?
Opening a new restaurant is the dream for many investors. Everyone knows that food and clothing are two of the safest ideas for investment, and since owning a restaurant or café seems more luxurious to some than clothing and more accessible to them, this type of project has spread widely. As a result, young businessmen were encouraged to enter the field and invest in it. However, as with any success story, only the good part is seen, and these people did not know how much risk and loss others went through to achieve this success. Therefore, we will help you not only to follow the footsteps of successful people, but also to avoid their mistakes by providing you with the most important tips shared by successful restaurant owners, as follows:
Specialization is always the first step towards success. Do not try to make your restaurant the most comprehensive in offering all types of food, but make it the best in offering a certain type of cuisine. Mixing French, Italian, Eastern and Western cuisine is not always the best choice to offer. It usually adds an element of randomness and lack of specialization. Therefore, be specialized from the beginning in a certain type of cuisine and hire the best specialized chefs in it. The more suitable the type of cuisine you want to offer is for the restaurant decor and in harmony with it, the better it will strengthen your brand image and add a professional touch to it.
Suppliers are the cornerstone of your project’s continuity and productivity. They are responsible for providing all the materials and elements that the chefs need to prepare their meals. The absence of an element or its poor quality may waste all efforts and result in an undesirable meal. Therefore, a professional restaurant owner should always aim to expand his supplier base by not relying on only one source in supplying his products. If the restaurant faces a crisis and loses its operational capacity, he should always have a backup plan that helps him continue and ensures a constant flow of inventory to maintain production.
The attention to suppliers is not limited to suppliers of food products only, but also to suppliers of food utensils used. They are an integral part of the brand image and hospitality quality. Using poor or plastic utensils affects the type of customers who come to you and the amount they are willing to pay for enjoying your services. Believe it or not, a luxurious spoon can make the customer pay several times more for a meal than its real price in a restaurant with poor utensils.
The menu is one of the most influential elements on the customer experience. The type of meals offered, the way they are presented, their price, and all these factors play a role in convincing the customer to try the restaurant or not. If meals are offered at a price that is not suitable for the target group, they will not be sold, and their quality will not be enough to justify their price.
The same goes for restaurant owners who write strange and incomprehensible names on their menus. Sometimes, there is no connection between the name and the dish being offered. Some owners may
even go so far as to describe some dishes with names that have completely inappropriate as a form of unprofessional advertising.
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