Saadhna Running Restaurant
Saadhna is cute and shy babe from Delhi India. She is running a restaurant with her parents in Los Angles United States. She wants to describe real challenges of this business. In the day-to-day management of a restaurant you will encounter numerous challenges. While some are general problems that will be unique to your business, other problems are more general and are faced by everyone in the industry. To be successful you have to look at ways of turning every problem into a new opportunity. Let’s look at four examples.
Downtime
It is a fact that the restaurant trade has busy periods during typical mealtimes where you will be rushed off your feet and quiet times like mid-afternoon when your tables are all empty. To increase your chances of success in this business you should look at ways of getting diners in during off-peak periods. One solution is to offer a special menu for these quiet times with discounts, smaller meal sizes and free items such as coffee. Another way is to promote your establishment as being a great place for brunch or afternoon tea.
Weather
When the weather is too hot or too cold restaurants will often notice a reduction in diners. Creative restaurant owners will come up with promotions that tie in with the weather. In some of the hotter US states restaurants offer a discount when the weather reaches a certain temperature and they increase the discount by 1% for every degree after that point. Some choose to promote certain menu items that appeal to customers in warm or cool weather.
Maximizing Seating Space
If you are challenged due to limited floor space but still want to maximize your seating capacity you will undoubtedly have tables in areas that are not so desirable such as close to bathrooms, near the entrance or close to the kitchen. Rather than risk one of your customers having a bad experience at one of these tables you can offer people sitting at those tables a free item off your menu or some other kind of special deal. Soon you will have people requesting to be seated at your worst tables, leaving your best tables available for other more discerning guests.
Selling out of a Menu Item
Have you ever sat down at a restaurant table and had the waiter or waitress tell you that certain menu items have sold out? It can be enough to make some customers walk out or not want to return.
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