The food industry is a high-risk business proposition. One of the most common problems restaurant owners face is the menu. A too-large menu means longer ticket times. Poor customer service is often a deal breaker for customers. A good menu is a balancing act. Do you have too many or too few menu items? Are your dishes priced appropriately? Does your menu have a coherent theme? Keep your menu size in check. Instead of offering a five-page menu, consider offering a smaller number of dishes and doing them well.
The key to success is happy customers who want to return again and again. Every contact your staff makes with customers must be pleasant, welcoming and accommodating. The way you handle your customers along every step of their dining experience has an impact on whether you’ll retain that customer. A unique selling point offers your customers a feeling that enables them to remember you long after they are gone. Many small restaurants don’t pay attention to the following items as they manage the day-to-day operation of their restaurant: Break it down by mealtime.
Many restaurants hire the wrong people and have a high turnover rate. An incompetent staff can irreparably damage your current and future customer base. Many owners fail to pay enough attention to marketing making this a common problem in the restaurant world. Restaurant owners need enough capital to run their business so it can fully establish itself. Owners should plan to have at least enough money to run for one year. Also, restaurant owners need to have enough financial resources to cope with unexpected costs.
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