How To Beat The Restaurant Business Blues
We’ve covered setting up a restaurant before on our blog. But what should you do if things go wrong?
The restaurant industry is notorious for being unstable, and there will be occasions when you feel things are starting to slip. And, of course, in times of economic instability, it’s service industries that tend to suffer most.
With this in mind, we thought we would give you some more advice about restaurants.
Only this time, we’re going to look at ensuring your venture remains competitive, even during leaner periods.
Let’s take a closer look at some of your options.
Keep on top of staffing
The service industry is renowned for having lean periods – but these can happen on a daily basis, let alone seasonal. It’s vital that you aren’t paying people to be there when there is nothing for them to do.
There’s a tricky balance to strike, of course. As soon as your restaurant gets busy, it can be disastrous if you are running it short-staffed. Good planning is vital, as is recognizing your busiest times.
You also need to be flexible with the people you hire – and they should understand that they need to be flexible, too.
When times are good, make sure that you are reinvesting some of that money. Never underestimate the importance of restaurant design – and keeping your place looking great.
If you leave your decor for even a couple of years, it won’t be long before it starts to look haggard. And, as soon as that happens, people will stop coming through your doors.
Simplify your menu
Many restaurants offer far too much choice – and they can struggle because of it. There are a couple of major reasons why. First of all, it’s going to be tough on the kitchen staff to produce high-quality dishes when they have so many different ones to cook.
Second of all, it takes your customers much longer to decide what to eat. If you want to get more covers through the door, simplify your menu, and you will see some serious results!
Too many restaurants fail to advertise their businesses properly, as they see it as too much investment. The trouble is, they are the first to start taking out two-page ads in the paper when things are going slow. This is the wrong approach.
You should always advertise, regardless of how well things are going. You have to give people a constant reminder of your existence because you can bet your competitors are doing the same.
No matter how exclusive you think you are, you can always benefit from promotions. Think about running two-for-one deals when you are at your quietest to increase your volume.
You might not make as much on each dish, but a busy restaurant is more enticing for customers. And that, of course, means more money through the tills.
Do you run a restaurant?
If so, how do you deal with quiet periods?
Let us know in the comments section below!