If you want to lose a lot of money and lose sleep, open a restaurant. Managing a restaurant business is an art. You must attract and intrigue visitors, but in addition, the main thing is to retain your visitor for a long time, but also to “feed” new guests.
A restaurant is like a theater, the same intimate special atmosphere, beautifully arranged tables, heavy curtains, but only instead of actors there are waiters, a chef as a prima, the restaurateur is the chief director, and the guests are the audience of your theater. A theater begins with a coat rack, and a restaurant begins with a menu. Each item has its own role. And to make a restaurant profitable and successful, it is not enough to sell food, customers as spectators come for the atmosphere, for special experiences, and making a restaurant such is truly an art.
Many people can open a restaurant, but only a few can make a restaurant profitable in the face of serious competition. The main thing for a restaurateur is to choose the right restaurant development strategy and understand that delicious food is not enough for the establishment to be profitable. Remember that a restaurant is a theater; the main thing is to correctly determine the atmosphere.
Just like theatres, restaurants can be youth, experimental and classic, each with a different atmosphere and its own audience. If we use examples, the most common case is the repurposing of a restaurant from one kitchen to another. So, for example, in a family-friendly Italian restaurant, inexpensive sushi with obviously vulgar advertising appears, the credibility of the restaurant drops, and in order to increase sales, karaoke is also added. This indicates a decline in the popularity of the establishment; family people stop going to such a “family” Italian restaurant and admiring the drunken singing audience at karaoke and young students devouring sushi in an Italian restaurant. The restaurant is becoming non-Italian, non-family, non-youth - only an experienced restaurateur can save it.
To become “that” restaurant, you need to choose your audience and your place, pay attention to the restaurant’s interior, the uniform of the staff, the name of the dishes, find “your” chef, and these elements together should bring joy and delight to the guests, and long-term profit and success for the restaurateurs years. And only real professionals who know a lot about the restaurant business can do this.
