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10 Tactics for Driving F&B Sales
Delivering measurable increases in food and beverage revenues can be achieved with simple restaurant promotional techniques available to big budgets and shoestring marketers alike. There are thousands of possible tactics you can employ to drive revenues without any reliance on mass media advertising. Here are 10 of the best restaurant promotion ideas to get your own creative marketing wheels turning:
Tactic 1: Publicity stunts
- Stunt is a word with negative connotations for restaurant owners, but I wanted to use a word that conjured up images that are different than traditional press relations efforts. Sending a standard press release about a new menu may result in a small write-up. To cut through the clutter and generate extensive exposure, you need a newsworthy angle. Something like a celebrity chef cook-off, really unique contest or other major event. Think beyond typical events like golf tournaments and simple fundraisers. Challenge your staff or marketing firm to think what you�d have to do to make it into the Guinness Book of World Records. Challenge them to think much bigger and come up with ideas that tie in to what your club stands for but also have potential for national exposure. If you create events that have only local appeal, you�ll be limited with your media exposure potential and may not even make the local paper. If you think much larger, you� won�t have to worry about getting coverage. A well-constructed publicity stunt can be worth its weight in gold in terms of positive exposure for your restaurant. And everybody wants to be associated with a winner.
Tactic 2: Public relations - Public relations has been called advertising that you don�t have to pay for. If you have a successful public and media relations program, you�ll get increased exposure and prestige without spending a fortune. For this to work; though, you�ll need to create and publicize newsworthy stories. Hiring a new chef isn�t always enough to garner the kind of attention you deserve. Create other angles that are unique and make your restaurant stand out. Also, review your restaurant�s marketing and advertising expenses over the last three years. Then determine the percentage that was spent on traditional advertising compared to public relations. It�s worthwhile to spend 15-30 percent of your budget on a solid public relations program. Find a firm that has creativity and excitement about your restaurant. If that firm doesn�t seem genuinely curious and interested in your restaurant and what it has to offer, it�ll have a hard time creating interest with the media.
Some higher-end restaurants are understandably concerned about publicity stunts and other marketing activities that seem to fly in the face of the exclusivity of their establishment. My answer to that is simple � these tactics won�t be appropriate for everyone. That being said, if you are one of the restaurant owners that cringes at the thought of creating buzz in the community at large, I urge you to think about your position.
Everyone wants to be associated with a winner. For some of your regulars, the whole reason they belong in the first place is because it�s exclusive and their being a part of that is an extension of their self-brand and identity. Creating buzz won�t distract from that, it will reinforce it in many cases. They key is how the publicity comes across. If done correctly, it supports your position in the market, exclusivity and prestige.
Tactic 3: Bouncebacks
- This is an underutilized tool that bounces guests from peak times to off-peak times and can also work to encourage frequency in your food and beverage operations. While simple in theory and execution, this tactic can produce far more in revenues per dollar invested than traditional advertising. All you do is offer incentives at the point of purchase on popular services to encourage the guest to try your restaurant another time. For instance, if you�re busy for lunch and need to drive sales for dinner, offer bounceback certificates that can only be redeemed during dinner hours. Test different offers and delivery vehicles and track response rates for each to hone in on what works best with your clientele.
Tactic 4: Stop discounting - Discounting tells your customers and prospective customers, �We don�t deserve full price, so we�ll be happy to lower our rates to make up for the difference.� This point was driven home to me during my tenure with The Breakers of Palm Beach, a lavish resort whose guests spend a small fortune to walk the halls. Discounting the price would be to discount the 105 years spent building a brand. Instead of discounting, consider no strings offers that do not rely on percentages. Examples include value-added perks such as free valet parking, complimentary services, merchandise, etc. And, in a related topic, never offer coupons, only offer certificates. There is a big difference in perception.
Tactic 5: Business socials
- A no brainer, right? Well, you�d be surprised how unreceptive or apathetic some restaurant owners are to hosting business socials with outside organizations at their establishment. However, if you select the right group to partner with, you can leverage their resources to promote your restaurant, and you can also target your core audience. Host socials where the food is center stage. Arrange photo opportunities that include your displays in the background and submit to local media. Partnering with a business or charitable organization works on many levels and can help you stretch your marketing budget while still delivering higher returns on investment than can be achieved with traditional advertising.
Tactic 6: Sampling - Tasting is believing and if you would grade your food a B minus or above, you need to get it in potential customers� mouths. That�s the best way to build recognition and it is more effective and less expensive than advertising. Every public event that draws your core audience is an opportunity to offer samples of your product. Pick the best 2-3 items on your menu that can be easily transported and get some solid representatives of your restaurant out to meet and greet at these off-property functions
Tactic 7: Host food events
- Hosting food events such as the �Taste of (insert your town)� is a great way to position your restaurant as a center of the food scene in your market. It allows you to leverage the reputation, profile and credibility of all of the other participants, and it can also help you share the expense of holding the event. Hosting an event also provides your restaurant with the opportunity to recruit additional manpower and resources for promoting the event and gives that added edge with garnering local publicity.
Tactic 8: Toss up Tuesdays - Promote this program through your next newsletter and other internal marketing vehicles to your existing customer base. Pick Tuesdays (or your slowest food day) and flip for the food tab. Guests will have a 50 percent chance of getting their food bill paid by the restaurant. This attracts your guests� attention much more than a� buy one get one free� restaurant promotion. Guests are also more likely to have higher check averages than normal because there is a chance they won�t have to pay. It creates a tremendous attention among your core guest base.
Tactic 9: Menu Bingo - This is a great tactic for encouraging frequency and getting members to try different items on the menu. You simply create bingo cards that have different menu items in boxes. Have the cards designed with five columns and five rows. You can also promote other non-food items such as merchandise, cookbooks, and gift certificates. Guests have an allotted period of time � 60 days for example � to complete a connection just as they would with a bingo card. Once they try five items in any direction, they receive a free gift basket or other incentives that are roughly equal to one of the items purchased.
Tactic 10: Birthday program - Research shows that 50 percent of all Americans eat out on their birthday. This presents an opportunity for establishments with solid birthday programs. So why don�t restaurateurs do more to take advantage of this? You�ve got me, but it does offer a chance for you to swoop in and capture your increased share of the market. A birthday program can be executed through new automated tools like those that are available through e-mail marketing service providers. You simply plug in the birthday and e-mail address of your members, and a secure and nicely designed e-mail is sent to them at a time you determine in advance. The system knows who and when to send the e-mail to and also tracks view rates for reporting that allows you to know how well your program is working. You can also have the e-mail include a redemption code that will allow you to track what percentage of the e-mails are bringing in guests and calculate a return on investment. Recent research has shown that retention based e-mail marketing is 300 to 400 percent higher than traditional vehicles such as direct mail and faxes. It�s a great way to communicate and manage your club�s birthday program.
The restaurant industry has been conditioned to believe that only traditional marketing efforts can be applied to grow sales because it�s what everyone else is doing. Fact is, the restaurant industry is getting more competitive and will continue to do so. In the face of increased competition, the most effective strategy is to differentiate your restaurant from the others and create excitement in a way that reinforces your positioning strategy. Again, restaurant promotions are only gimmicky if they are created that way; it is entirely possible to execute these restaurant promotions in a way that is completely in alignment with the image of your restaurant no matter how exclusive.
Remember, differentiation and exciting tactics like the ones described above are particularly potent for your food and beverage operations.
Smart marketing is best achieved through non-traditional techniques that are executed inside your restaurant and among your existing customer base. Opportunities abound if you look at your situation through the right lens. Use the ideas above to spark your own thinking of similar underutilized programs in your own operation and reap the rewards as other successful restaurants are around the country.
Delivering measurable increases in food and beverage revenues can be achieved with simple restaurant promotional techniques available to big budgets and shoestring marketers alike. There are thousands of possible tactics you can employ to drive revenues without any reliance on mass media advertising. Here are 10 of the best restaurant promotion ideas to get your own creative marketing wheels turning:
Tactic 1: Publicity stunts
- Stunt is a word with negative connotations for restaurant owners, but I wanted to use a word that conjured up images that are different than traditional press relations efforts. Sending a standard press release about a new menu may result in a small write-up. To cut through the clutter and generate extensive exposure, you need a newsworthy angle. Something like a celebrity chef cook-off, really unique contest or other major event. Think beyond typical events like golf tournaments and simple fundraisers. Challenge your staff or marketing firm to think what you�d have to do to make it into the Guinness Book of World Records. Challenge them to think much bigger and come up with ideas that tie in to what your club stands for but also have potential for national exposure. If you create events that have only local appeal, you�ll be limited with your media exposure potential and may not even make the local paper. If you think much larger, you� won�t have to worry about getting coverage. A well-constructed publicity stunt can be worth its weight in gold in terms of positive exposure for your restaurant. And everybody wants to be associated with a winner.
Tactic 2: Public relations - Public relations has been called advertising that you don�t have to pay for. If you have a successful public and media relations program, you�ll get increased exposure and prestige without spending a fortune. For this to work; though, you�ll need to create and publicize newsworthy stories. Hiring a new chef isn�t always enough to garner the kind of attention you deserve. Create other angles that are unique and make your restaurant stand out. Also, review your restaurant�s marketing and advertising expenses over the last three years. Then determine the percentage that was spent on traditional advertising compared to public relations. It�s worthwhile to spend 15-30 percent of your budget on a solid public relations program. Find a firm that has creativity and excitement about your restaurant. If that firm doesn�t seem genuinely curious and interested in your restaurant and what it has to offer, it�ll have a hard time creating interest with the media.
Some higher-end restaurants are understandably concerned about publicity stunts and other marketing activities that seem to fly in the face of the exclusivity of their establishment. My answer to that is simple � these tactics won�t be appropriate for everyone. That being said, if you are one of the restaurant owners that cringes at the thought of creating buzz in the community at large, I urge you to think about your position.
Everyone wants to be associated with a winner. For some of your regulars, the whole reason they belong in the first place is because it�s exclusive and their being a part of that is an extension of their self-brand and identity. Creating buzz won�t distract from that, it will reinforce it in many cases. They key is how the publicity comes across. If done correctly, it supports your position in the market, exclusivity and prestige.
Tactic 3: Bouncebacks
- This is an underutilized tool that bounces guests from peak times to off-peak times and can also work to encourage frequency in your food and beverage operations. While simple in theory and execution, this tactic can produce far more in revenues per dollar invested than traditional advertising. All you do is offer incentives at the point of purchase on popular services to encourage the guest to try your restaurant another time. For instance, if you�re busy for lunch and need to drive sales for dinner, offer bounceback certificates that can only be redeemed during dinner hours. Test different offers and delivery vehicles and track response rates for each to hone in on what works best with your clientele.
Tactic 4: Stop discounting - Discounting tells your customers and prospective customers, �We don�t deserve full price, so we�ll be happy to lower our rates to make up for the difference.� This point was driven home to me during my tenure with The Breakers of Palm Beach, a lavish resort whose guests spend a small fortune to walk the halls. Discounting the price would be to discount the 105 years spent building a brand. Instead of discounting, consider no strings offers that do not rely on percentages. Examples include value-added perks such as free valet parking, complimentary services, merchandise, etc. And, in a related topic, never offer coupons, only offer certificates. There is a big difference in perception.
Tactic 5: Business socials
- A no brainer, right? Well, you�d be surprised how unreceptive or apathetic some restaurant owners are to hosting business socials with outside organizations at their establishment. However, if you select the right group to partner with, you can leverage their resources to promote your restaurant, and you can also target your core audience. Host socials where the food is center stage. Arrange photo opportunities that include your displays in the background and submit to local media. Partnering with a business or charitable organization works on many levels and can help you stretch your marketing budget while still delivering higher returns on investment than can be achieved with traditional advertising.
Tactic 6: Sampling - Tasting is believing and if you would grade your food a B minus or above, you need to get it in potential customers� mouths. That�s the best way to build recognition and it is more effective and less expensive than advertising. Every public event that draws your core audience is an opportunity to offer samples of your product. Pick the best 2-3 items on your menu that can be easily transported and get some solid representatives of your restaurant out to meet and greet at these off-property functions
Tactic 7: Host food events
- Hosting food events such as the �Taste of (insert your town)� is a great way to position your restaurant as a center of the food scene in your market. It allows you to leverage the reputation, profile and credibility of all of the other participants, and it can also help you share the expense of holding the event. Hosting an event also provides your restaurant with the opportunity to recruit additional manpower and resources for promoting the event and gives that added edge with garnering local publicity.
Tactic 8: Toss up Tuesdays - Promote this program through your next newsletter and other internal marketing vehicles to your existing customer base. Pick Tuesdays (or your slowest food day) and flip for the food tab. Guests will have a 50 percent chance of getting their food bill paid by the restaurant. This attracts your guests� attention much more than a� buy one get one free� restaurant promotion. Guests are also more likely to have higher check averages than normal because there is a chance they won�t have to pay. It creates a tremendous attention among your core guest base.
Tactic 9: Menu Bingo - This is a great tactic for encouraging frequency and getting members to try different items on the menu. You simply create bingo cards that have different menu items in boxes. Have the cards designed with five columns and five rows. You can also promote other non-food items such as merchandise, cookbooks, and gift certificates. Guests have an allotted period of time � 60 days for example � to complete a connection just as they would with a bingo card. Once they try five items in any direction, they receive a free gift basket or other incentives that are roughly equal to one of the items purchased.
Tactic 10: Birthday program - Research shows that 50 percent of all Americans eat out on their birthday. This presents an opportunity for establishments with solid birthday programs. So why don�t restaurateurs do more to take advantage of this? You�ve got me, but it does offer a chance for you to swoop in and capture your increased share of the market. A birthday program can be executed through new automated tools like those that are available through e-mail marketing service providers. You simply plug in the birthday and e-mail address of your members, and a secure and nicely designed e-mail is sent to them at a time you determine in advance. The system knows who and when to send the e-mail to and also tracks view rates for reporting that allows you to know how well your program is working. You can also have the e-mail include a redemption code that will allow you to track what percentage of the e-mails are bringing in guests and calculate a return on investment. Recent research has shown that retention based e-mail marketing is 300 to 400 percent higher than traditional vehicles such as direct mail and faxes. It�s a great way to communicate and manage your club�s birthday program.
The restaurant industry has been conditioned to believe that only traditional marketing efforts can be applied to grow sales because it�s what everyone else is doing. Fact is, the restaurant industry is getting more competitive and will continue to do so. In the face of increased competition, the most effective strategy is to differentiate your restaurant from the others and create excitement in a way that reinforces your positioning strategy. Again, restaurant promotions are only gimmicky if they are created that way; it is entirely possible to execute these restaurant promotions in a way that is completely in alignment with the image of your restaurant no matter how exclusive.
Remember, differentiation and exciting tactics like the ones described above are particularly potent for your food and beverage operations.
Smart marketing is best achieved through non-traditional techniques that are executed inside your restaurant and among your existing customer base. Opportunities abound if you look at your situation through the right lens. Use the ideas above to spark your own thinking of similar underutilized programs in your own operation and reap the rewards as other successful restaurants are around the country.
PRIMUL SI CEL MAI IMPORTANT MOD DE A FACE CA LUCRURILE SA MEARGA ALTFEL ESTE
PERSONALUL DVS…EL ESTE CEL CARE ARATA DEBITUL,VITEZA ,CALITATEA ,STAREA,PRICEPEREA tuturor elementelor
Daca vreti o schimbare mai intai incepeti de la a schimba modul de lucru intre personal
Prin cateva reguli simple care vor creste simtitor calitatea si atmosfera de lucru
Cele doua mari secrete magice sunt
TE ROG FRUMOS si
MULTUMESC
Incercati sa atasati instinctul de a se respecta in timpul munci lor
De a asculta de cel care este pus la conducerea departamentului de care apartine
Pentru a fi mai usor voi scrie doar in format lista fara descriere si argumentarea
Acele elemente care vor duce la o pierdere cat mai mica in bucataria dvs si ridicarea standerdelor afaceri dvs
Vom discuta intr-o conferinta fiecare element cat mai deschis pe toate partile
RESPECTAREA INDICATILOR DE CATRE SEFUL BUCATAR ,SI SALARIZAREA SA FIE PE MASURA
Aici ma vad nevoit sa va spun urmatoarea greseala care sa intiparit de la aparitia crizei
Si anume salarizare scazuta ,ma vad nevoit sa spun ca este o mare greseleala ,pentru bunul
Mers al afaceri dvs si ridicarea standerdelor calitati si servicilor.
Ma gandesc cum sa ai o calitate buna daca platesti putin ?
Ma gandesc ca printr-o abordare de salarizare buna poti face ca cei mai buni sa lucreze la tine iar calitatea va aduce clienti ce vor fi satisfacuti
A OFERI un salariu bun ,va tine afacerea dvs la un nivel ridicat.
Cei mai buni bucatari vor dori si vor depune maximul de concentrare si cunostinte si vor cauta mereu sa fie cat mai buni atunci cand isi presteaza munca
LASAREA IMAGINATIE SI CALITATI IN GRIJA FIECARUI BUCATAR
GASIREA SELECTIONAREA DE PERSONAL CARE SUNT BUCATARI CE AU PASIUNE SI DORESC O CARIERA IN ACESTA MESERIE
GASIREA METODELOR DE A LUCRA CU PERSONAL INCEPATOR
FARA A AFECTA VITEZA DE LUCRU
METODE SIMPLE DE A FACE CA MENIUL CULINAR SA FIE RAPID INVATAT
PROPUNERILE FIECARUI BUCATAR ,SUGESTILE SA FIE ANALIZATE SI IMPLEMENTATEA ACOLO UNDE SEFUL BUCATAR CREDE CA MERITA
VACUMAREA ……..aici vom discuta pe larg in timpul conferintei
ETICHETARE
MENIU PRESTABLIT PENTRU PERSONAL,
ROTIREA MARFURILOR SI CONTROLAREA EI
COLABORAREA CU FURNIZORI BUNI SI DE CALITATE SI O CAT MAI STRANSA LEGATURA CU ACESTIA
PAUZE SPECIALE CREATE MINIM 15min MAXIM 30min
LISTA PREPARTIE,CAIET CONSEMN
RESPECTAREA LIMBAJULUI ADEGVAT INTRE PERSONAL
EVITAREA MENIULUI GEN ROMAN FOILETON
PROPUNEREA DE MENIU ZILNIC
PE LANGA MENIUL DE BAZA
PROPUNEREA SI CREEREA DE MENIU PENTRU COPI
Un meniu incarcat cere mult personal
Un meniu incarcat poate tine marfa nefolosita in spatile dvs
Un meniu incarcat aglomereaza ,munca
Un meniu incarcat ia din timpul clientului
Un meniu incarcat e greu de recomandat de catre ospatari
Meniu de 10 cu plus
Un meniu simplu se poate organiza ,rula si produce efecte mai atractive clientului
Un meniu simplu bazat pe schimbarea anotimpului
Un meniu 10 cu plus inseamna ca plus se va crea pentru meniul zile,meniul special prin care dai voie bucatarie sa foloseaza marfa ce nu prea se cere si un plus de creativitate pentru a realize noi preparate care atfel nu duce la o monotonie in bucatarie si care pune in miscare imaginatia fiecaruia
CAUTATI IESIREA DIN TIMPARE
FITI DIFERIT ,INDIFERENT DE MENIUL ALES SI GENUL AFACERI DVS
Cel mai important
NU VA SUPRAPUNETI
PROPUNERI DE MENIU AL SEFULUI BUCATAR
IL PLATITI DECI LASATI PE CEL CARE CONDUCE BUCATARIA SA O FAC CUM STIE EL CE MAI BINE
COLABORATI SUGERATI DAR NU IMPUNETI
DVS ALEGETI SEFUL BUCATAR DIN DIFERITE MOTIVE
CARE CREDETI CA VA FACE CA BUCATARIA SA FIE LA UN NIVEL SATISFACATOR CLIENTILOR DVS,
DECI EL ESTE CEL CARE TREBUIE SA CUNOASCA CEL MAI BINE CUM MERG TREBURILE INTR-O BUCATARIE ,CUM SE ORGANIZEAZA UN MENIU
CE MENIU TREBUIE IN FUNCITE DE RESTAURANTUL DVS
URMARITI SI SUGERATI IN TIMPUL LIBER
NU IN TIMPUL LUCRULUI SI NU IN VAZUL TUTURO SE FACE O ADAUGARE ,MUSTRARE,NEMULTUMIRE
Un mic exemplu
Se face un platou de branzeturi sa spunem iar patronul ,patrona intra in bucatarie si pune mana pe o felie de branza si o rearanjeaza pentru ca nu i-a placut unde a fost pusa respective felie
Pentru ca doreste in felul ei/lui respectivul platou
Atunci vine intrebarea .unde mai este cunostinta ,caracterul impus si creat de bucatar?
Pentru ce mai platiti un om ,bucatar daca dvs le puteti face ?
Lucrati subtil si inteligent cu creativitatea perosnalului dvs
Lucrati si stabiliti in prealabil fiecare detaliu ,spuneti ce doriti cum doriti dar nu in timpul munci
Organizati- va inainte si nu in timpul preparatie
Create liste pentru fiecare department ,rece cald
Pentru a fi usor de invatat de catre cei ce vor fi angajati
Creati propile voastre liste de lucru si necesitati care vor fi vizibile si usor de inteles
Spuneti exact ce doriti de la fiecare department
Spuneti asta se poate
Asta nu se poate
Asta vreau
Asta nu o vreau
Create propiu sistem de lucuru pentru a evita neplaceri
Create sistemul de lucuru impreuna cu angajati
PERSONALUL DVS…EL ESTE CEL CARE ARATA DEBITUL,VITEZA ,CALITATEA ,STAREA,PRICEPEREA tuturor elementelor
Daca vreti o schimbare mai intai incepeti de la a schimba modul de lucru intre personal
Prin cateva reguli simple care vor creste simtitor calitatea si atmosfera de lucru
Cele doua mari secrete magice sunt
TE ROG FRUMOS si
MULTUMESC
Incercati sa atasati instinctul de a se respecta in timpul munci lor
De a asculta de cel care este pus la conducerea departamentului de care apartine
Pentru a fi mai usor voi scrie doar in format lista fara descriere si argumentarea
Acele elemente care vor duce la o pierdere cat mai mica in bucataria dvs si ridicarea standerdelor afaceri dvs
Vom discuta intr-o conferinta fiecare element cat mai deschis pe toate partile
RESPECTAREA INDICATILOR DE CATRE SEFUL BUCATAR ,SI SALARIZAREA SA FIE PE MASURA
Aici ma vad nevoit sa va spun urmatoarea greseala care sa intiparit de la aparitia crizei
Si anume salarizare scazuta ,ma vad nevoit sa spun ca este o mare greseleala ,pentru bunul
Mers al afaceri dvs si ridicarea standerdelor calitati si servicilor.
Ma gandesc cum sa ai o calitate buna daca platesti putin ?
Ma gandesc ca printr-o abordare de salarizare buna poti face ca cei mai buni sa lucreze la tine iar calitatea va aduce clienti ce vor fi satisfacuti
A OFERI un salariu bun ,va tine afacerea dvs la un nivel ridicat.
Cei mai buni bucatari vor dori si vor depune maximul de concentrare si cunostinte si vor cauta mereu sa fie cat mai buni atunci cand isi presteaza munca
LASAREA IMAGINATIE SI CALITATI IN GRIJA FIECARUI BUCATAR
GASIREA SELECTIONAREA DE PERSONAL CARE SUNT BUCATARI CE AU PASIUNE SI DORESC O CARIERA IN ACESTA MESERIE
GASIREA METODELOR DE A LUCRA CU PERSONAL INCEPATOR
FARA A AFECTA VITEZA DE LUCRU
METODE SIMPLE DE A FACE CA MENIUL CULINAR SA FIE RAPID INVATAT
PROPUNERILE FIECARUI BUCATAR ,SUGESTILE SA FIE ANALIZATE SI IMPLEMENTATEA ACOLO UNDE SEFUL BUCATAR CREDE CA MERITA
VACUMAREA ……..aici vom discuta pe larg in timpul conferintei
ETICHETARE
MENIU PRESTABLIT PENTRU PERSONAL,
ROTIREA MARFURILOR SI CONTROLAREA EI
COLABORAREA CU FURNIZORI BUNI SI DE CALITATE SI O CAT MAI STRANSA LEGATURA CU ACESTIA
PAUZE SPECIALE CREATE MINIM 15min MAXIM 30min
LISTA PREPARTIE,CAIET CONSEMN
RESPECTAREA LIMBAJULUI ADEGVAT INTRE PERSONAL
EVITAREA MENIULUI GEN ROMAN FOILETON
PROPUNEREA DE MENIU ZILNIC
PE LANGA MENIUL DE BAZA
PROPUNEREA SI CREEREA DE MENIU PENTRU COPI
Un meniu incarcat cere mult personal
Un meniu incarcat poate tine marfa nefolosita in spatile dvs
Un meniu incarcat aglomereaza ,munca
Un meniu incarcat ia din timpul clientului
Un meniu incarcat e greu de recomandat de catre ospatari
Meniu de 10 cu plus
Un meniu simplu se poate organiza ,rula si produce efecte mai atractive clientului
Un meniu simplu bazat pe schimbarea anotimpului
Un meniu 10 cu plus inseamna ca plus se va crea pentru meniul zile,meniul special prin care dai voie bucatarie sa foloseaza marfa ce nu prea se cere si un plus de creativitate pentru a realize noi preparate care atfel nu duce la o monotonie in bucatarie si care pune in miscare imaginatia fiecaruia
CAUTATI IESIREA DIN TIMPARE
FITI DIFERIT ,INDIFERENT DE MENIUL ALES SI GENUL AFACERI DVS
Cel mai important
NU VA SUPRAPUNETI
PROPUNERI DE MENIU AL SEFULUI BUCATAR
IL PLATITI DECI LASATI PE CEL CARE CONDUCE BUCATARIA SA O FAC CUM STIE EL CE MAI BINE
COLABORATI SUGERATI DAR NU IMPUNETI
DVS ALEGETI SEFUL BUCATAR DIN DIFERITE MOTIVE
CARE CREDETI CA VA FACE CA BUCATARIA SA FIE LA UN NIVEL SATISFACATOR CLIENTILOR DVS,
DECI EL ESTE CEL CARE TREBUIE SA CUNOASCA CEL MAI BINE CUM MERG TREBURILE INTR-O BUCATARIE ,CUM SE ORGANIZEAZA UN MENIU
CE MENIU TREBUIE IN FUNCITE DE RESTAURANTUL DVS
URMARITI SI SUGERATI IN TIMPUL LIBER
NU IN TIMPUL LUCRULUI SI NU IN VAZUL TUTURO SE FACE O ADAUGARE ,MUSTRARE,NEMULTUMIRE
Un mic exemplu
Se face un platou de branzeturi sa spunem iar patronul ,patrona intra in bucatarie si pune mana pe o felie de branza si o rearanjeaza pentru ca nu i-a placut unde a fost pusa respective felie
Pentru ca doreste in felul ei/lui respectivul platou
Atunci vine intrebarea .unde mai este cunostinta ,caracterul impus si creat de bucatar?
Pentru ce mai platiti un om ,bucatar daca dvs le puteti face ?
Lucrati subtil si inteligent cu creativitatea perosnalului dvs
Lucrati si stabiliti in prealabil fiecare detaliu ,spuneti ce doriti cum doriti dar nu in timpul munci
Organizati- va inainte si nu in timpul preparatie
Create liste pentru fiecare department ,rece cald
Pentru a fi usor de invatat de catre cei ce vor fi angajati
Creati propile voastre liste de lucru si necesitati care vor fi vizibile si usor de inteles
Spuneti exact ce doriti de la fiecare department
Spuneti asta se poate
Asta nu se poate
Asta vreau
Asta nu o vreau
Create propiu sistem de lucuru pentru a evita neplaceri
Create sistemul de lucuru impreuna cu angajati
(Hiring - Terminating)
Employoee Tax Forms
Keeping and motivating employoyees
Training Employees
Specials/Special Requests
Record Keeping
Keeping Your Food Business Clean
Critical Areas For Success
- Where To Find Them
- Choosing a manager
- Interview Skills - What to look for, questions to ask & questions you can't ask.
- How to check references
- Verification of previous employment form
- How To give references
- Hiring Minors
- Employee Hygiene
- Terminating Employees
- Job Descriptions
- Employee Interview Form -document impressions and observations gathered during a prospective employee's first interview.
- Handling Layoffs
- Staffing a Seasonal Restaurant
- Young vs Veteran Employees
- What To Look For In A Chef
- Hiring The Right Host Staff
- Controlling Labor Costs
- Re-Training Techniques
- Putting Together a Management Team
Employoee Tax Forms
Keeping and motivating employoyees
- Ways to Motivate Employees
- Employee Benefits
- Why Workers Leave by Bill Marvin
- How To Reduce Turnover
- Need Health Insurance?
Training Employees
- Customer Service
- Customer Complaints
- Food Safety
- Preparing an Employee Handbook
- Preparing For Holidays
- Common Training Mistakes
- The Value of Discounts
- Successful Restaurant Marketing Through Social Media
- Using Gift Certificates and Coupons to your Advantage
- How To Attract Corporate Business
- Why You Must Hire a Marketing Manager
Specials/Special Requests
Record Keeping
- Sample Record System
- How Long To Keep Records
- Kinds of Records To Keep
- Record Keeping - Why Keep Records?
- Why Your Restaurant Must Have Scales
- Quick Books
- Value of Mid-Range Wines
- Value of Staff Wine Tastings
- How To Rejuvenate Your Bar
- How To Sell Wine To Your Guests
Keeping Your Food Business Clean
Critical Areas For Success