Your menu plays a big part in the success of your restaurant, café or bar menu.
It’s responsible for enticing prospective diners to walk in the door or make that booking, winning customers’ hearts, driving repeat visits and of course, making you a healthy profit!
Not to be confused with Google Plus, Google My Business (or GMB for short) is an online listing for businesses. With GMB, potential customers can find your business online within seconds!
Check it out. Just enter your business name into the Google search bar (e.g. Bella Café, Melbourne) and see what pops up. There should be a highlighted list of names, venue descriptions, locations, a map and customer ratings.
So, is your business there? If not, why not?
Being listed on GMB is a prime opportunity to attract new customers. And GMB is not only FREE, but you can control what shows up on it. You can write your own description and even add venue or food photos.
Even if your business listing is showing up, how good does it look? Be objective. Can...
We live in a world that’s crazy about sharing our photos, videos and stories. And Instagram is perhaps the world’s leading social networking app for doing just that, directly from your smartphone.
It probably comes as no surprise to you that photos of food and social activities consistently rank in the top 10 most popular Instagram genres. The smartphone has become a table accessory for today’s customer, and it’s here to stay. So why not use it – and Instagram - to your advantage?
Instagrammers love user-generated photos. And so should you. Your customers’ enthusiasm for visually documenting their experience at your business is a great source of free, spontaneous and credible advertising. Want to know how to use this to your advantage?
We all know that the hospitality industry is tough, fickle and highly competitive. Staying cash-positive, let alone becoming wildly successful, is a challenge and means keeping a close eye on everything you do.
I recently chatted to a client who is one of Melbourne’s top restaurateurs. He already owns five extremely popular venues, and is planning to expand even more. I asked him how he does it - what’s the secret behind his success in turning failing establishments into highly profitable businesses?
While in hindsight his answers may seem obvious, it’s surprising how often the basics are overlooked. So, let’s get started:
Owning and operating a restaurant is a business first and foremost. There is the exciting menu with its tongue-popping array of delicacies, the appealing decor, the smiling and friendly staff and the talented behind-the-scenes food whisperers. But underneath and beyond even all that there is the budget, with its tell-all balance sheet and monthly accounting reconciliation. With all of this to keep track of right from day one, it is no wonder so many new restaurants fail.
Today's "do more in less time" culture is definitely making its presence felt in the dining out culture. And not just in the long rush hour lines at fast food joints, either - even celebrity chefs are scaling down entree portion sizes, to the point where some appear to be appetizers (or a single round of Spanish tapas).
What's not to love about a fine wine, a delicious entree with scrumptious sides and a sweet treat to finish things off? Nothing, of course, but starting this year, Australia's foodies took gustatory exploration to new heights. Three taste trends in particular are raising a profile above the rest, attracting an internationally interested crowd of gourmands to tables at bars and bistros all across the land down under.
Nearly half of all restaurant employees tell us that they like the idea of running a restaurant of their own someday. Considering that half of the adult population in Australia has worked in a restaurant at one point or another during their life, it is obvious that success in the restaurant business is an incredibly common goal.
2016 is poised to be one of the most exciting years yet for the ever-changing food and beverage industry. In a sphere long governed by cost, convenience and carbs, suddenly the three Cs are no longer at the top of most diners' lists. What has toppled them from the top three slots? Surprisingly, the new winners are sustainable business practices, safe natural ingredients and honest-to-goodness all-day nourishment - packed into tasty snack-sized portions.
Being successful in the restaurant business can be a challenge. More than 90% of people who open restaurants fail within the first three years. It takes more than a just a good cook. In order to succeed, owners must be able to do a number of things well. Here are ten ingredients experienced restaurant owners say helped make their restaurants successful.
As the economy and the attitudes of today's diners evolve, many restaurants are finding it harder and harder to flourish using the time-worn techniques that worked for our parents' favourite eateries. The general attitudes toward "junk food" have put pressure on burger joints and fast food chains, while the friendly neighbourhood diners and local destinations have had their market share eaten into by new, niche restaurants and the rise of food trucks. There is still success to be found, however, if the modern restaurateur is willing to rethink their strategy.
It’s true that many upcoming entrepreneurs dream of running their own restaurant; however, few understand the attitude necessary for turning this vision into a reality. One might think that the restaurant business should be easy, given the simple fact everyone has to eat.
Just how important are past customer reviews to future prospective customers? According to a recent Zendesk survey, 88 percent of respondents ranked online reviews as one of the top four reasons they choose to buy....or not buy.
The hospitality industry ranges from large hotels with dedicated catering to out-of-the-way motels, bars, and restaurants. While small business owners have the mind that what they are doing is a personal art form and not a cold corporation, every business benefits from scrutiny and planning. A plan does not have to be a grand novel, but it pays to develop a business plan in order to reduce costs and increase profits.
Attracting more diners at lunchtime is a good way for a restaurant to boost its overall business. Here are the top 15 ways to attract more lunch customers.