The modern-day revolution of Social Media is not only a rage but also has become a way of life for the current day age and generation. To be a part of the herd it’s important to master your restaurant’s presence and make it outstanding. Social media as a tool seems quite simple and user-friendly, but when used for business purpose can be immensely tricky and intricate. It is not only important to understand the nuances of social media, but also the variations of the people who use it. Our 6 essential tricks to master the social media marketing game for your restaurant will show you their worth in the eatery’s increased profits and name. Work through our list as follows –
A restaurant’s menu is like its name tag or identity tag; it not only gives out all the essential details but also has a lasting impact on its reader. The amount of details, your restaurant menu gives out sets the code of conduct, branding it into segments like a specialized cuisine or multi-cuisine restaurant. An interesting and impactful menu design in print and digital media can be a trump card when it comes to clients ordering their food both in quantity and quality. In spite of being so crucial, the menu is often taken for granted in terms of its design and detailing. Take a few cues from our design and detail hacks to make your menu the factor for increased sales of your restaurant.
Divya Patil Insights good hygiene practices in food industry, how to improve cleanliness in restaurant, importance of cleanliness in restaurants, restaurant hygiene checklist, restaurant hygiene practices, restaurant hygiene rules 0
Eateries of any scale, size, cuisine or even location have one element in common that always needs to be met at its highest standard i.e. – HYGIENE. Hygiene is an important factor yet not considered in all its details and differences by eatery owners. Maintaining cleanliness is a systematic and strategic approach in dealing with your eatery. A science that is easy and not as complicated and rigid that it is generally foreseen to be. Your eatery can be known for its food, service and also its hygiene that could be a strong and silent factor for a crowd magnet. Follow a few of our easy yet important tricks to master hygiene at your restaurant
A recently developed trend of online food ordering has taken the food industry by storm and changing its dynamics in ways it wasn’t foreseen. Customers are now divided into two broad types that are real vs. virtual. Both of these types of customers might sometimes remain the same, but their choices and selections will vary based on the medium of ordering they are using. It’s tricky to interpret these variations and work accordingly at your eatery.
Divya Patil Insights how to manage a restaurant effectively, how to manage a restaurant staff, how to manage a restaurant successfully, kitchen management tips, Restaurant Management, Restaurant Management Tips, Restaurant Owner tips & trics 0
Being a restaurant owner is to be juggling between multiple roles and their responsibilities. Now one of the most robust and integral roles is that of managing all the management. With interactions at various levels, the intricacy in dealings also differs based on relations and outcomes. An effective team is the one that not only works in tandem with each other but is also run by an organizer who steers the gears in the right direction.
Divya Patil Insights how to run a restaurant successfully, opening a restaurant checklist, restaurant concepts that work, restaurant owner guide, restaurant tips and tricks, successful restaurant concepts 0
A restaurant is known for its variations and gathering of customers that not only visit the place once but end up being loyal, frequently visiting the place. Of course, if a customer is visiting your eatery, again and again, it means that you play the game right making him happy with your food and service. Take stride and pat your back, if your list of loyalists is long and a varied kind of clientele.
A food joint is always an assemblage of the space, food, and people. Now in this regard, it is not only crucial but also a priority to understand the market where you are fitting in your restaurant. The market awareness is going to help you to explore, emphasize and ease out the entire process of good functioning and marked profits.
Divya Patil Insights Attract Customers to Your Restaurant, Capturing Diner’s, how to attract customers to my restaurant, ideas to attract customers, strategies to attract customers, tips for Capturing Diner’s, tips to attract more customers 0
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.