The holiday season represents a golden opportunity for restaurant owners to entice and captivate both loyal patrons and eager newcomers. For restaurant owners, this time offers a platform to elevate dining experiences and capitalize on the spirit of celebration, drawing in crowds through enticing promotions, tailored offerings, and an array of memorable culinary delights.

The PYMNTS Intelligence study with i2c surveyed over 3,300 U.S. consumers to grasp holiday spending patterns. Around 79% plan to cut spending on restaurant food this season, particularly older generations. This aligns with a September CNBC-Morning Consult survey that found 62% of those surveyed cut back on restaurant and bar spending in the last six months.

Despite this, restaurants aim to attract more holiday spending by adapting menus for digital orders. HAAM, a New York restaurant, adjusted its menu for quick, reheatable meals for digital orders, boosting productivity. Disney offers dining promos at its resorts, providing incentives for consumers during the holiday season.

 

It’s All About Experiences

A recent AlixPartners research sheds light on the evolving consumer behaviors within the restaurant industry. The study highlights a significant and lasting shift in consumer spending patterns toward a more intentional and experiential mindset, favoring quality dining experiences over frequent, mindless consumption. Despite this positive inclination towards meaningful dining, the research forecasts a potential decrease in frequency, posing challenges for restaurant traffic. As consumer preferences evolve, the industry needs more significant differentiation, heightened focus on customer loyalty programs, and adaptations in operational strategies, encompassing menu engineering and staffing adjustments.

 

 

Sources:

Nrn.com
Cnbc.com
pymnts.com
openai.com

In the restaurant industry, hospitality is a defining element of our culture. We’re a unique breed in the business, thriving on teamwork, human interaction, and a passionate work ethic, all dedicated to serving others.

A common question arises: What sets apart excellent customer service from the true essence of hospitality? It’s a simple yet significant distinction. Customer service, even when exceptional, fulfills the basic expectations of a transaction – the exchange of money for goods or services. It’s the bare minimum, the “given” in any business deal. On the other hand, hospitality transcends these expectations, aiming to make customers feel pampered, akin to celebrities. When genuine hospitality is at play, customers sense the commitment feeling supported and valued.

However, the difference doesn’t stop there; it extends to the establishment’s culture, influencing the bottom line and the ability to scale while maintaining brand loyalty.

The Cultural Shift

Regardless of the industry or its role, we are all fundamentally in the “people business.” Beyond selling products or services, we sell a hospitality experience. Transforming transactions into interactions becomes the core focus when prioritizing people, starting with our internal customers (employees). This shift lays the foundation for a people-centric culture.

The Role of Culture

Company culture isn’t just about core values and mission; it’s also about the people who contribute to it. Employees are invaluable assets, serving as the frontline ambassadors of your culture to customers. By fostering a culture rooted in hospitality, businesses unlock myriad benefits, with employees providing priceless feedback for continuous improvement.

People and the Bottom Line

In every C-level meeting, the bottom line takes precedence. While financial metrics are crucial, the responsibility for making those numbers work falls on your people’s shoulders. Despite the often-heard mantra of “People, Process, and Technology,” people are frequently relegated to the third tier. Yet, they are responsible for creating a hospitality environment and upholding processes with technology as a supporting backdrop.

The Cost of Turnover

Labor costs, particularly employee turnover, constitute a significant portion of a restaurant’s expenses. The Gallup research indicates that the cost of replacing a disengaged employee is a staggering 34% of their annual salary. This cost, when multiplied, reveals the actual impact on the bottom line.

Building a Positive Culture

A positive, people-focused culture becomes the solution to the turnover problem. By becoming the employer of choice and attracting the right people, businesses enhance their bottom line through increased staff attraction and retention.

Scaling with Brand Loyalty

Creating a strong company culture that embodies the spirit of hospitality across all operations is the key to safely scaling while maintaining brand loyalty. Consistency in core values, mission, and vision ensures brand continuity and fosters brand loyalty. A documented hospitality charter guides employees to deliver authentic hospitality, setting the business apart in a crowded market.

In the restaurant industry, the establishment and delivery of authentic hospitality differentiate it from mere service. This emphasis on genuine hospitality is the essence of our industry, setting the stage for a memorable and distinctive customer experience. It’s not just about customer service; it’s about creating lasting connections and an atmosphere that stands out in a competitive landscape.

In the restaurant business world, menu reengineering emerges as a powerful strategy to elevate your offerings. This systematic process involves thoroughly analyzing and redesigning your menu, aiming to boost sales and profits, enhance operational efficiency, and elevate customer satisfaction and loyalty.

Embarking on this journey can be simple. Let’s dive into the critical elements of menu reengineering:

Evaluate Menu Offerings

Begin by evaluating your menu and dissecting each item to identify strengths and weaknesses. Consider crucial criteria such as sales, total food costs, price, and margin contribution. Uncover opportunities by understanding what makes your star products shine, potentially applying these principles to other menu items. Look externally to differentiate from competitors and showcase unique signature items.

Simplify Menu & Operations Processes

Simplify your menu with tools like TURF (Total Unduplicated Reach and Frequency) Analysis, leveraging consumer research to assess the impact of eliminating items on customer satisfaction and brand loyalty. Streamlining the menu accelerates kitchen operations, reduces inventory, and improves customer ordering experience. Utilize Menu Item Complexity Scores to optimize operations, lowering costs and enhancing efficiency.

Formulate a Menu Strategy

Review your existing menu strategy or create one if your brand lacks this essential component. Establish clear and measurable business objectives, providing tactical examples for achieving each goal. Prioritize food platforms based on strategic importance, identify new items, and determine which existing items should be eliminated. Maximize revenue and profitability by setting appropriate pricing parameters.

 

 

Strategic Menu Presentation

Reorganize your essential menu communication tools, such as mobile apps, websites, and digital menus, using your new strategy as a guide. Allocate prime space to your highest-selling and highest-margin items. Develop strategic schematic layouts that align with your menu strategy and business objectives.

Menu reengineering is a comprehensive process requiring solid, actionable data and strategic direction. Top management and representation from culinary, food innovation, operations, purchasing, and marketing play a crucial role in its success. Once completed, the next phase involves the development of an enhanced menu communication and design program, utilizing the strategic schematic layouts as a framework for optimized menu communications.

Embark on this journey of menu reengineering to breathe new life into your restaurant’s offerings, maximize sales, and build lasting customer loyalty.

The holiday season brings great opportunities for restaurants to extend their reach beyond the dining room and become more integrated into the local community. Since it’s a time when the spirit of giving and togetherness is abundant, it’s the perfect timing for restaurant owners to forge meaningful connections. In this season of goodwill, embracing community involvement becomes a powerful way for restaurants to give back, foster a sense of belonging, and create lasting memories for patrons that extend well beyond the dining experience.

 

Restaurant owners can actively engage with the local community during the holiday season in several ways:

 

Community Events and Sponsorships: Sponsor or participate in local holiday events, parades, or festivals. This can involve providing food, sponsoring a float, or having a booth to showcase your restaurant.

 

Charitable Initiatives: Collaborate with local charities or non-profit organizations for holiday-related initiatives. This could include organizing food drives, offering discounted meals for charity events, or donating a percentage of sales to a chosen cause. Chick-fil-A Operators combat food insecurity through the Chick-fil-A Shared Table® program, donating surplus food to local soup kitchens, shelters, and non-profits.

 

Collaborations with Other Businesses: Partner with local businesses for joint promotions or events. For example, collaborate with a nearby bakery for a holiday dessert special or team up with a local store for cross-promotional activities. Bark, the company behind BarkBox, a dog toy subscription service, has once again collaborated with Dunkin’ this year for a charitable cause after the success of last year’s Dunkin’-themed toys.

 

Holiday-Themed Specials: Create special holiday menus or promotions, and promote them through local media, community bulletin boards, and social media platforms. Consider combining these specials with charitable campaigns. Tim Hortons announced their first-ever national Holiday Smile Cookie campaign earlier this month, with 100% of proceeds donated to local charities and community groups, including Tim Hortons Foundation Camps.

 

Community Dinners or Events: Host community dinners where locals can come together to celebrate the holiday season. Consider offering a discounted or free meal for those in need.

 

Employee Volunteerism: Encourage your staff to volunteer for local charities or community events during the holiday season. This can foster a sense of community within your restaurant team.

 

Decorate Your Restaurant: Embrace the holiday spirit by decorating your restaurant with festive lights, ornaments, and decorations. This can create a warm and inviting atmosphere that attracts locals.

 

Holiday Loyalty Programs: Introduce holiday-themed loyalty programs or discounts to reward regular customers and encourage repeat business during the festive season.

 

Local School Partnerships: Collaborate with local schools for fundraising events or support school programs by sponsoring holiday-related activities. These 57 chain restaurants participate in school fundraising.

 

Customer Appreciation Events: Host events to show appreciation for your regular customers. This could include special tastings, holiday parties, or exclusive discounts for loyal patrons.

 

By actively participating in and contributing to the local community during the holiday season, restaurant owners can not only boost their business, build strong relationships with customers, and create a positive reputation within the community.

 

Sources:

Restaurantbusinessonline.com
Newswire.ca
weareteachers.com
openai.com

Last-minute preparations for Thanksgiving meal service for restaurant owners can be hectic, but with the right plan and quick thinking, you can ensure a successful and memorable meal for your guests. Here’s a checklist to help you get organized:

 

Review Your Menu: Ensure you have all the ingredients and dishes ready. Check that you have enough portions for your expected number of guests. It’s not just turkey, ham and all the traditional fixings! Get creative and provide some delicious and unique limited-time offerings, or put a twist on classic Thanksgiving favorites. Firehouse Subs rolled out their Thanksgiving Turkey Sub, filled with turkey breast, stuffing, cranberry sauce and mayo. Cracker Barrell is offering Cinnamon Roll Pies on their catering menu this season.

 

Promotion is Key: Promote specials on your menu and your website and spread the word on social media.

 

Staffing: Ensure you have enough staff scheduled for the day. Confirm they are well-informed and trained in their roles and responsibilities—a rundown of the basics as a refresher is a great idea!

 

Inventory Check: Verify you have enough stock of essential ingredients and beverages. Make a last-minute run to the store if necessary.

 

Decorations: Suitably decorate the restaurant for the occasion. This may include table settings, fall-themed decor, and candles.

 

Table Reservations: Double-check your reservation system to ensure you have an accurate count of your expected guests.

 

Prep Work: Complete as much food prep work as possible in advance. Chop vegetables, marinate meat, and make sauces.

 

Wine and Beverage Service: Ensure your wine and beverage service is on point. Offer wine pairings or unique Thanksgiving cocktails or mocktails.

 

Takeout and Delivery: Confirm that processes are well-organized and staffed if you offer takeout or delivery.

 

Finally, stay calm and flexible. Things may not go as planned, but a positive attitude and quick problem-solving can make a significant difference.

 

Sources:

Qsrmagazine.com
prnewswire.com
openai.com

 

As we head into 2024, restaurant operators may find it a good time to review their operations to see where they can improve to start a strong Q1. Every restaurant needs a Performance Assessment to THRIVE. Synergy has conducted over 800 Restaurant Performance Assessments from national brands like Fleming’s, Raising Canes, and Dunkin’ Donuts to hundreds of small regional chains and independent operators across the USA. We have helped these restaurants THRIVE with new thinking, menu innovation, and ‘best practices’ operating strategies.

Our Performance Assessment package includes a site visit by a senior operations consultant to assess food & beverage, operations, training, management systems, and hospitality standards. In this collaborative process, Synergy will identify meaningful ways to improve systems and standardize operations while maximizing the financial performance of the business.

 

Steps:

1. Establish goals
2. Pre-visit operations documents review
3. Secret Shop
4. Site Visit with a deep dive into operations, labor efficiency, guest experience review, and management systems
5. Debrief Session to review findings
6. Development of Action Plan

 

Deliverables:

• Action plan and road map for your organization, which identifies prioritized challenges and actionable steps for improvement and operational excellence
• Four check in calls with your team to review traction on the action plan

In celebration of 33 years in business, Synergy is giving away 33 complimentary On-Site Performance Assessments, valued at $5,800!

 

Requirements:

✔️ Must have 2 or more units
✔️ Must have 3M in annual sales
✔️ Must fit Synergy Model for sales

 

Click here to inquire.

In the competitive world of the restaurant industry, growth and success depend on many factors. Many restaurant owners and operators look outside their establishments for solutions—expanding to new locations, exploring franchising, or investing heavily in marketing campaigns. While these strategies can be effective, the path to sustainable growth begins within your four walls.

Understanding the Importance of Internal Growth

Every thriving restaurant business shares a common trait: they understand the significance of fostering growth from within. The foundation of this principle is straightforward yet powerful—creating an exceptional dining experience for your existing customers can be more cost-effective and beneficial than constantly seeking new ones.

Know Your Audience

Effective internal growth starts with knowing your audience. You’ve likely gathered a wealth of data on your customers—what they like, what they don’t, their favorite dishes, and when they visit most frequently. Leverage this data to tailor your menu, ambiance, and service to cater to your core customer base.

Consistency is Key

Consistency is the cornerstone of building a robust and loyal customer base. Guests should expect and receive the same high-quality experience with each visit. It’s not just about serving the best meal in town; it’s about delivering it consistently, every time. This commitment to quality and reliability keeps customers returning and helps your reputation spread through word of mouth.

Menu Development and Innovation

Your menu is the heart of your restaurant. Regularly reviewing and updating it is crucial. Pay attention to trends, customer preferences, and seasonal ingredients. Innovation can be your most potent tool for internal growth. Offer exciting specials, limited-time promotions, or exclusive chef’s creations that entice your regulars to come in more often.

Staff Training and Motivation

Your staff is the face of your restaurant. Well-trained, motivated employees can significantly impact the customer experience. Consistent training programs, incentives, and a positive work environment will not only retain your best employees but also improve the service you provide.

Leverage Technology

Incorporate technology to streamline internal processes. Point-of-sale systems, reservation platforms, and inventory management tools can enhance efficiency, reduce waste, and improve overall operations. They allow your staff to focus on what they do best—providing an outstanding dining experience.

Regularly Seek Feedback

Keep a finger on the pulse of your customers’ needs and desires by regularly seeking feedback. Customer surveys, comment cards, and social media engagement can provide invaluable insights. Ensure you act on feedback, showing your customers that their opinions matter and fostering goodwill.

Marketing Your Internal Growth

Promote your internal growth strategies to your customers. Highlight menu changes, new dishes, and innovations. Celebrate staff achievements and emphasize your commitment to delivering the best dining experience to your loyal patrons.

Internal growth is an often overlooked but essential part of building a successful restaurant business. While expansion and external marketing play significant roles, the foundation of your restaurant’s growth begins within your four walls. By understanding your audience, maintaining consistency, innovating, and optimizing your internal operations, you can not only keep your existing customers happy but also attract new ones through word of mouth. So, start by looking inside your restaurant for the key to lasting success.

 

By: Mandy DeLucia – Concept Development & Client Services

 

One in six persons worldwide will be 60 or older by 2030. As the largest generation in history approaches retirement, their demands for diverse, nutritious, and personalized culinary offerings are reshaping the dining landscape in and around senior living communities. With the number of options for age-restricted communities expanding far outside the traditional model of retirement homes, modern consumers are active, invested, engaged, and educated more than ever before and are increasingly harder to please.  According to research firm Datassential, nearly eight in ten senior living community residents (79%) have stated that food offerings are important to them.

 

The Baby Boomer generation, born between 1946 and 1964, has been known for their strong sense of individualism and their desire for a high quality of life. As this generation enters retirement, they bring high expectations for their dining and living experiences as they enter retirement communities. Boomers have redefined aging and retirement by emphasizing the need for quality healthcare, diverse leisure activities and a focus on gourmet, nutritious, and customized dining options. To meet these evolving demands, that sector must adapt and prioritize its food service offerings to stay relevant and competitive, adopting strategies from restaurants and foodservice outside of their industry to remain relevant.

 

The retirement community industry is experiencing a transformation from traditional assisted living facilities to active adult communities filled with single-family homes, pickleball courts, and HOAs.  Gone are institutionalized cafeterias, one-size-fits-all menus or early bird special casual restaurants. Forward-looking retirement communities must invest in culinary expertise, personalized dining experiences, and the creation of vibrant food-centered communities that meet the needs of consumers who watch the Food Network and have traveled extensively. Operators serving retirement communities often offer multiple restaurant-style dining options, from convenient grab-and-go destinations and casual bistros to more formal dining settings with bars that feel like a social club. These complex foodservice operations mean that operators serving senior communities are experiencing the same challenges as restaurant operators, from staffing to rising COGS with a captive audience who have a sense of ownership and are typically more invested in the execution of the concept.

As a broader range of options are developed for the 55+ age group, these communities and residential centers will need to focus on food to attract new residents.  To remain competitive, providers need to understand the following factors:

 

Food as a Social Hub

Those entering retirement are sophisticated consumers who view dining not just as sustenance but as a social and cultural experience. Retirement communities must foster a sense of community around food, allowing residents to connect, share meals, and form new connections. Dining together promotes a sense of community and helps combat social isolation, depression, and loneliness that can sometimes accompany retirement.  Casual spaces offering refreshments give residents a third space outside their living areas to socialize. In communities where it makes sense, offering a robust bar program gives residents a place to share a drink close to home.

 

Culinary Focus with Wellness in Mind

Employing skilled back-of-house staff and using technology or consulting with a nutritionist to create balanced offerings helps to cater to the diverse dietary preferences and health needs of those over 65. Retirement communities must be equipped to accommodate various diets, including vegetarian, vegan, gluten-free, and other specific requirements. Baby Boomers prioritize health and wellness and expect balanced options that promote physical well-being, while being delicious. They also want to find indulgent, comforting menu options that suit their mood.  A balanced menu with seasonal innovation gives regular users a mix of the familiar and new to avoid menu fatigue.

 

Customization and Choice

Personalization is key. Food service must provide residents with choices and options, allowing them to design their own culinary experiences. The quality of life in retirement communities is closely linked to the quality of available food service options. A well-executed food program nourishes the body and supports mental and emotional well-being. At the same time, customization gives guests the control they desire without having to cook at home. Including home meal replacement options, delivery service, and catering options for residents can be part of a high-quality food service program that contributes to overall resident satisfaction.

 

The importance of food service in retirement communities cannot be understated. By recognizing these demands and embracing innovation, operators can not only meet but exceed culinary expectations, differentiating their brand from other senior living communities competing to attract residents by leveraging their modern, sophisticated foodservice programs. Active adult communities prioritizing food service are well-positioned to thrive in this new era of retirement living. They should encourage open communication with residents to address their concerns and preferences, ensuring that food service remains adaptive and responsive to their needs.

 

In addition to food service outlets, programming can be used to engage residents, such as:

• Providing cooking demonstrations to teach a cooking skill or introduce a new menu item, allowing participants to do a taste test.
• Invite residents to participate in creating community-branded products such as sauces or jam labeled with community logo.
• Treat your operations like a catering company to invite residents to host events in their homes with food delivered from the on-site operations.
• Start an on-site garden with herbs and edible plants, invite residents to create a club to harvest the herbs and vegetables served during meal time.

 

Senior living communities that provide consistently high-quality foodservice in a variety of experiences will see increased resident satisfaction and, ultimately, housing values. This success can be a powerful tool when marketing communities to the increasing number of retirees who value quality dining experiences and who have more choices than ever about where and how to live their lives. These demands provide restaurant industry challenges for senior living communities that require strong partnerships with food suppliers and equipment manufacturers, and in many cases, foodservice consultants that can leverage their experience to provide a range of solutions from menu innovation and seasonal menu items to the development foodservice concepts and execution of pop-up events.

 

To support business growth and stay competitive, Synergy believes that senior living communities must evolve and adapt to the expectations of residents and their families. Foodservice can be much more than a line item in your overhead; it can be a differentiator and an essential part of your strategy to attract and retain residents and drive expansion. The convergence of evolving food service with the unique needs of active seniors will undoubtedly lead to a new era in retirement living, combining the best aspects of on-trend dining, community service, and personalization to create an enhanced quality of life for the largest generation in history.

 

To find out more about how Synergy can support you, simply visit synergyconsultants.com

 

To remain relevant and thrive in a fiercely competitive industry, restaurants constantly seek new ways to capture diverse audiences. Whether through novel limited-time offerings or immersive dining experiences that combine play and eating, the modern restaurant is continuously adapting. So, what’s new on the menu these days?

 

The restaurant industry is witnessing a significant resurgence in late-night sales, signaling a return to normalcy post-COVID challenges. According to data from Circana, late-night traffic increased by 7.5% in Q2 2023 compared to the same period in 2022. This revival of late-night business has become a focal point in recent earnings calls, suggesting that consumers are once again embracing all dining options, including breakfast, lunch, dinner, and late-night snacks.

 

Which Restaurants Are Alive in the Late-Night Witching Hours?

 

Restaurants like Denny’s are actively reclaiming their late-night operations, with 75% of their establishments now back to 24-hour service. Denny’s virtual brands, such as Burger Den and The Melt Shop, play a key role in attracting younger customers and generating late-night orders due to their kitchen capacity. Quick-service giants like Taco Bell and Wendy’s are also making significant comebacks in the late-night sector, with strong growth in this daypart contributing to their improved performance.

 

Pizza Hut has extended delivery and takeout hours, with some locations open until 2 a.m., and Chipotle keeps select outlets open until midnight on Halloween. Wendy’s has also expanded its drive-thru hours into the late night. Jack in the Box has seen a resurgence in late-night business, reporting a 7.9% increase in same-store sales in Q2, largely attributed to late-night demand. Late-night visits have also risen at other major chains, including McDonald’s and Burger King. McDonald’s showed 10.5% of overall visits in Q2 came in between 10 pm and 4am.

 

Although late-night sales traditionally make up a small share of restaurant revenue, customers typically spend more during these hours, and late-night orders often favor delivery, allowing for cost savings. Improved staffing levels and the reduced competition from struggling 24-hour diners have fueled this late-night resurgence, making it an appealing business proposition for many restaurant brands.

 

Sources:

Nrn.com
restaurantbusinessonline.com
openai.com

Starting a new restaurant can be an exciting and rewarding venture, offering the opportunity to showcase culinary creativity, create a welcoming space for customers, and establish a thriving business. However, behind the allure of beautiful food and a bustling dining room lies a complex journey. The world of restaurant entrepreneurship comes with hurdles, from conceptualization and location selection to financing, staffing, and regulatory compliance. It’s a path that demands careful planning and strategic decision-making.

Some good news: contrary to popular belief, the claim that 90% of restaurants fail in their first year is found to be inaccurate. A comprehensive study conducted by economists in 2014, using extensive data from the U.S. Bureau of Labor Statistics (BLS), reveals that only 17% of restaurants close in their first year, a significantly lower rate than many other service-providing businesses, where 19% typically fail. The study also demonstrates that the failure rates of restaurants have decreased over time, indicating a more stable industry than previously believed. It’s important to note that restaurant closure doesn’t necessarily indicate failure, as various factors such as personal issues, property changes, or new ventures can lead to a restaurant’s closure.

 

What Do You Need to Consider Before Starting a Restaurant?

 

It would be best if you still had a solid plan and implemented best practices to ensure your restaurant is a success. Take a look at these critical points:

 

Concept Development: This is where the restaurant’s concept, theme, and style are defined. It includes decisions about the type of cuisine, target audience, ambiance, and overall dining experience.

 

Business Plan: Creating a comprehensive business plan is crucial for securing funding and guiding the development process. It should outline the restaurant’s objectives, financial projections, marketing strategy, and more.

 

Location Selection: Choosing the right location is critical for a restaurant’s success. Prospective operators must consider factors such as demographics, foot traffic, competition, and accessibility.

 

Legal and Regulatory Requirements: Restaurants must comply with various local, state, and federal regulations, including health codes, liquor licenses, zoning laws, and more. Ensuring legal compliance is essential.

 

Design and Layout: The restaurant’s interior and exterior design, layout, and décor should align with the chosen concept and create a welcoming atmosphere for customers.

 

Menu Development: Creating a menu involves selecting and pricing dishes, sourcing ingredients, and ensuring it fits the restaurant’s concept and target market.

 

Kitchen and Equipment: Identifying the necessary kitchen equipment, appliances, and supplies is vital for a smooth culinary operation.

Staffing: Recruiting, training, and retaining skilled staff, including chefs, servers, bartenders, and management, is essential to the restaurant’s success.

 

Marketing and Branding: Developing a marketing plan to build awareness and attract customers is a key component of restaurant development. This plan should include creating a solid brand identity and advertising strategies.

 

Financial Management: Managing finances throughout the development process is crucial. This includes budgeting, securing funding, and tracking expenses.

 

Construction and Renovation: If the restaurant space requires construction or renovation, this phase involves hiring contractors, obtaining permits, and overseeing the construction process.

 

Menu Testing: Before opening, many restaurants conduct menu testing to fine-tune dishes, prices, and portion sizes based on customer feedback.

 

Pre-Opening Marketing: Building anticipation and excitement before opening through marketing campaigns and promotional events. 89% of dining research is done by mobile before visiting a restaurant, so get your social media profiles and mobile-friendly website up and ready before you launch!

 

Training: Properly training the staff in all aspects of restaurant operations, including customer service, food handling, and safety.

 

Opening: The restaurant officially opens to the public, and operations begin. Initial customer feedback is important for making adjustments.

 

Ongoing Operations: Once the restaurant is open, it requires ongoing management and monitoring to ensure its success. This includes maintaining quality, managing finances, and adapting to changing market conditions.

 

Want to learn more about starting a restaurant? Check out our guides below:

 

Are You Ready to Open a Restaurant?
How Much Does it Cost to Start A Restaurant?
12 Key Tips to Launching a Successful Restaurant

 

Ensuring Success with a Restaurant Consultant

Synergy understands that the road to restaurant success is more challenging than it sounds, and we’re here to provide guidance and support to help turn your culinary dreams into a flourishing reality.

 

Sources:

Forbes.com
thinkwithgoogle.com
openai.com