Archive for April, 2009

3 Way to Market Your Downtown Restaurant

Friday, April 24th, 2009

Let’s look at three new marketing ideas that you can implement today that will dramatically increase your net profits.

1. Get a Website

What you’re thinking- a website? What do you need a website for? A restaurant can’t make money on the web. Wrong. Because of the Internet revolution, every needs a website to show its credibility. So what do you put on your site? Pictures of your restaurant, your chef, your staff and your facility. The most important page to include on your website is a menu. Even if your menu changes seasonally or daily, it would be a good investment to hire someone to update it all the time. You’d be surprised how many people go online to check out your menu and prices.

The next biggest thing you will want to include is a “Make a Reservation” option. If your restaurant takes reservations this will be a huge marketing tactic for your customer. An anniversary is tonight, the husband is at work goes online to your website and makes a reservation from his office. It’s easy to do and set up.

2. Email Coupons to Your Customers

On your new website, create a page where customers give your their email addresses and sign up for a newsletter. You’ll be surprised how many people will sign up for your newsletter when they find out a coupon is included in each one. You then send out an email to everyone on your list once a month, and include the specials for the month, and then offer a coupon made just for them. Before you know it, you have more customers filling your seats!

3. Create a Video

Again you might be asking yourself- a video? What for? Video can be a crucial for your downtown restaurant’s. Video is one of the strongest forms of media. It’s powerful because it’s using two of your senses- seeing and hearing. Seeing pictures of your restaurant, your food, your location can entice them to come in and see it in person. Music, a script and a voice over just re-enforce what they are seeing.

Within the past two years video on the Internet have become extremely powerful. Submitting your video to YouTube attracts customers you may not have been able to reach previously. A video on your website can also show potential customers a new aspect of your restaurant that can’t be portrayed through pictures. Try taking them on a tour of your kitchen, an interview with chef, or preparing one of your favorite dishes.

Food Service Management

Wednesday, April 15th, 2009

In every restaurant, fast food outlet, cafeteria, and any other type of institution that offers food service, there is a management team. This team is basically comprised of the general manager, an assistant to the manager and the executive chef.

Responsibilities of the Management Team

The general manager is responsible for monitoring the overall flow of the operation. The manager looks at every minute detail concerning the food service rendered, the employees’ performance, as well as the financial aspects of the business.

The assistant manager is tasked to go over everything from the kitchen, dining, utility and security operations. The assistant manager reports the progress of the operation to the general manager.

The executive chef handles all food preparation actions. This involves the operations in the kitchen, planning of the daily menus and the maintenance of effective food service management.

Qualities of a Good Food Service Manager

A food service manager is punctual and is the first to arrive and the last one to leave.

A food service manager must be able do handle multi-tasking activities. The manager sees to it that every thing is in order from the kitchen, the banquet area, up to the food, utensils and linen supplies and assists the executive chef in planning out menus.

A food service manager has to communicate effectively and handle clients and operational negotiations. It is a must that a manager is endowed with diverse communication skills in dealing with customers, as well as the employees.

A manager has to be firm and just with decisions. Managers confer with applicants, hire and train employees and when needed, fire them.

Apart from the traditional duties heaped upon a food service manager, keeping of records, tallying cash and administering promotional advertisements for the restaurant are additional duties.

The food service industry is escalating in popularity. Many individuals dine out. Be it a fine-dining experience, fast food or banquet services, customers demand good food, service and prices.