A great menu is a real balancing act. One of the most common mistakes any hospitality business makes is with the way they position their menu. Large menus: It can take consumers longer to order. Customers that haven’t experienced your hospitality before will look you up. Poor service can make great food and its surroundings redundant. A fantastic menu and excellent customer service are essential to the success of your business, BUT they are not a unique selling point.
How many customers are you serving each day. Keep track of what sell and what doesn’t sell – if it’s not selling a minimum number per day then take it off the menu. Do you know what your most profitable menu items are? Are these selling more than the least profitable? What is your profit and loss for each week you are open? If you know the answer to these questions then this will make the decisions easier and benefit the success of your business.
Social Media and Websites are essential. Respond to comments on review sites. Be creative with your marketing. Whatever your budget, there are inexpensive ways to market your restaurant. Find the time to do the ordering, financials, rosters, menu changes, marketing and dealing with the day to day isn’t easy – so what can be done to ensure you have this happy medium? Get a weekly routine so that people know where and when you going to be in or out.
Auto121
https://www.nestleprofessional.com.au/trends/8-everyday-problems-food-service-industry-contend