Introduction – Seize the Day
Working in the restaurant industry can be tough, but recent reports show that Americans are making dining out a staple of their regular routine. The National Restaurant Association projects that restaurant sales will reach a high of $863 billion in 2019. Nothing in life is certain, but your restaurant should maximize this opportunity while it is present. Here are some ways to strike while the iron is hot.
Know What They Want
We live in a world of endless options. Your potential guests need quick assurance that you are what they want. Dining out is about convenience but not at the sacrifice of quality. Analyze everything from the back of house cooking preparations to the front house hand-off to your partner delivery provider to ensure that all areas are ordered to striking the right balance between efficiency and quality.
That said, a growing area of breakdown within restaurants is working with third-party delivery services effectively. Common complaints among Uber Eats drivers and their competitors are waiting for food and discourteous interactions with restaurateurs. These are costly and avoidable situations. First of all, strongly encourage your staff to be exceptionally courteous with the meal deliverers. They have a tough job as it is, and the attitude your staff expresses to them is often times the attitude they will convey to your guests.
One of the more common complaints among the meal recipients is the appearance of having their food tampered with. Obviously, your control over what happens to the meals after they leave your restaurant is limited; however, sealing items with quality control stickers is a good start to ensure that your guests don’t feel as though they are getting the second pass at their meal.
Make it Feel Like Home
Meal-sharing has always been a staple of human interaction, and in today’s fast-paced world, restaurants are the stage for important human events. You want your guests to feel relaxed and at ease in your restaurant, for it is highly possible they will spend more time there than their own dining room if they do. Everything from your staff’s demeanors to the decor should encourage a sense of welcome.
This is an exciting time to be a restauranteur. Dynamics are changing, and people need to dine out more to maintain their active, time-poor, lifestyles. Move in now, and set the stage for a long-haul of loyal customers.
Challenge: Ask the next third party deliverer that comes into the restaurant how you could make his/her life easier.
Contact Best Metropolitan Towel & Linen today for assistance with sourcing all your restaurant linen needs, and proven strategies to grow your customer base.