A good mix of newcomers and loyal customers would be a dream for any restaurant owner. While this shows a good vibe of the eatery in the market it also acknowledges the hard-work lay in to impress customers to make them loyal and attached to space. As much as it is a herculean task to ring in the customers, what impresses and what misses it also important. We lay down the cards for you of the big hits on the impression list
Ever wondered, how why and where are you missing out in spite of checking right on all the to-do lists perfectly. Maybe sometimes you are at the right place, at the right time but you are blaming it on luck for things not to work out? Definitely not!!! A successful eatery is a concoction recipe of the things to do that are mandatory vs. the things not to do which also are fixed. Let’s binge in our grueling check-list of the top 5, not to-do parameters that hopefully you are following –
A restauranteur not only adorns all the six thinking hats stated in Edward De Bono’s theory but also has to be a master of all trades. Juggling between the six hats of De Bono as – Red for Intuitive, White for Information, Yellow for Constructive, Blue for Reflective, Green for Creative and Black for Cautious should not only be a restauranteur’s forte but excelling all of these concepts as a wholesome approach would be his skill that helps the restaurant grow leaps and bounds. An effective approach to a restaurant functioning and service will be an integral aspect for the successful running in both profit marking and happy clients. There are several key factors that should be made obligatory for every food business in the market.
Are you in the food industry and aiming at striking gold at its outburst? Dive-in! You are up for prime-time revelations from the best and experienced in the food industry.
Stay on with us, through our series of 7 intricate articles that’ll clear out all the doubts and manoeuver your restaurant in the right direction of success that’s going to grow leaps and bounds!!!
We will be releasing an interesting read weekly once, starting today October 1st, 2018.
These articles will help you function and sustain so as to keep up with your curiosity and also give you enough time to enforce our advice.
Part 3: Capturing Diner’s
Part 4: See You Around With The Next Article In The Series On Monday, October 22, 2018.
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“The weekend is here, let’s go out for dinner honey,” said the IT Manager husband to his wife. She replied- “Yea, sure! I saw this new restaurant in the uptown area with a lot of crowds gathered up and the board read its multi-cuisine so we both can make our varying choices of food!!!” Both then said in a symphony – “Let’s hit the road then.”
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The most repeated jargon – Big Data is the new buzzword for every industry. Unlike other fields, restaurant industry faces an epic behavioral change every now and then. With the feasibility to track every aspect of the restaurant business, Big Data is making the functioning of businesses easy by leveraging a sea of information to generate reports on every facet of the field. Employing the tracking ability, restaurant reports are giving a sigh of relief to the restaurant managers who can easily assess the growth and take the business a notch higher.
Low decibel buzz in your ears, lively but not noisy. Friendly & cheerful faces darting warm smiles at you. An assorted aroma of flowers tingling your senses; and you know you’re at “World of Tortillas”. Although, they are primarily known for their food, enthusiasts swear by the comfortable interiors and amiable ambience. Their desire is to provide their guests an unparalleled experience in an environment of service, skill and knowledge of what they provide.
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Punjabi Food, just an order away!
You could call it a home away from home. The unforgettable culinary experience in their imitable style, Punjabi Tadka has become a famous name in the world of Punjabi cuisines. They combine the warm hospitality of Punjab and the delectable cuisine in an ambiance of bright lights and rich colors. They’ve tried capturing the spirit of Punjab in a way, that results in an experience one would love to come back to. Their restaurant is the place to go to unwind & appreciate the time while having delicious food in a cozy environment.
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We think, all that glitters is gold. The busy daily life demands people to opt for easy options that includes munching their favorite food without having to take the trouble of walking down to their favorite food stop. The fast growing trend of ordering food “online” is an option that nobody denies. The face of technical world is experiencing a transcendental shift and we know how. Restaurants are relying on the online food delivery companies to generate revenue in order to sustain themselves and function properly. But is that a profitable option? Well, let’s see.
Jayanth’s Kokoro Ko, is a Bangalore based food joint that started recently and is named after the owner Jayanth DC who is acing the restaurant space with his efforts and team of Chef’s on board. Originally launched in January 2018, they serve thrice daily apart from evening snacks. The restaurant has been packed with people coming in & out off late boosting the crews enthusiasm to the next level. The restaurant has been known to serve one of the tastiest Dum & Mutton Biryani in the greater Bangalore area.