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Casual Articles - 10 Ways to Stay Ahead of Your Restaurant Competition - Part 1
It was in the local rag. China is Idaho’s largest trade partner. Canada is second and Great Britain is currently running third.Now I know what you are thinking: potatoes. You are wrong. Try integrated circuits.Hey, we are not a bunch of country pumpkins out here.Well, we are a bunch of country pumpkins but we make integrated circuits anyway.You h
In this era when you are bombarded with deadlines and multitasking is listed as a job requirement, it becomes even more important to find easy-to-use tools to keep you as efficient and effective as possible.You were probably first taught about outlining in early school years when they told you how to create a story by listing three events within the body of the work and then devel
1. Know who your competition is!
I have encountered situations where a restaurant owner has identified the competition. Or at least what they think is their competition, but they’re not. If I am selling Gourmet Burgers with the finest of ingredients, including trimmed premium Scotch Fillet Steak for the beef patties, (like I do), in a licensed restaurant with full service and extras, I am not really in Competition with the greasy burger joint down the road, or a group like Burger King am I?
So make sure your competition is truly your competition in the first place.
2. Get Employees to Sample the Competition.
You should always know what your competition is doing, it is essential to your success. It may be difficult to go yourself though as you would no doubt be known. So send one of your employees instead. Brief them what to look for. It will also give you the opportunity to treat a staff member to something different. How about showing up for work to be told you have to go out
Photo ID systems have some very good points. They can provide positive identification and it is quite easy to create a system that clearly presents a variety of information quickly and cleanly. They come in a wide variety of costs and capabilities, from simple plastic badges that cost pennies each and with nothing but ink on them to badges costing many dollars with encoded magnetic key
I have encountered situations where a restaurant owner has identified the competition. Or at least what they think is their competition, but they’re not. If I am selling Gourmet Burgers with the finest of ingredients, including trimmed premium Scotch Fillet Steak for the beef patties, (like I do), in a licensed restaurant with full service and extras, I am not really in Competition with the greasy burger joint down the road, or a group like Burger King am I?
So make sure your competition is truly your competition in the first place.
2. Get Employees to Sample the Competition.
You should always know what your competition is doing, it is essential to your success. It may be difficult to go yourself though as you would no doubt be known. So send one of your employees instead. Brief them what to look for. It will also give you the opportunity to treat a staff member to something different. How about showing up for work to be told you have to go ou
Imagine you are a commercial airline pilot responsible for the safe delivery of a plane full of passengers to their scheduled destination.The successful outcome of your flight depends on precise completion of a series of proven, sequential processes. What happens when a sequence is violated? What if you changed the process and retracted the landing gear while the plane was still
So make sure your competition is truly your competition in the first place.
2. Get Employees to Sample the Competition.
You should always know what your competition is doing, it is essential to your success. It may be difficult to go yourself though as you would no doubt be known. So send one of your employees instead. Brief them what to look for. It will also give you the opportunity to treat a staff member to something different. How about showing up for work to be told you have to go ou
Just as most of us know what it really takes to lose weight, most are also aware of what is necessary to manage well. Both things are simple, but they are by no means easy. Much as being healthy requires a lifestyle change and a return to the basics, so does being a good manager.The way to lose weight, of course is to burn off more calories than are consumed. Eat less and/or exerc
2. Get Employees to Sample the Competition.
You should always know what your competition is doing, it is essential to your success. It may be difficult to go yourself though as you would no doubt be known. So send one of your employees instead. Brief them what to look for. It will also give you the opportunity to treat a staff member to something different. How about showing up for work to be told you have to go ou
I have dealt with many companies, read many books, and looked at images. Many times there are spelling or grammatical errors. I realize that it is very difficult to catch every error and my materials are no exception. No matter how many times you pass the words by a team, something will always be overlooked. If you take time to look at your materials with a fine tooth comb, you may still
3. Employ the services of a mystery shopper.
This is the reverse of what we have just spoken about. Here you get someone to come to your restaurant and report back to you. So none of you staff know what’s going on. I organise this by going to our local business or community college and speaking to someone from the food and beverage school. They always suggest a student that would excel at the project. They earn some money, have some fun, and get a free meal. I often donate something to the college or I might even go and speak to there for them. Everybody wins.
4. Do a survey or introduce a suggestion box.
This is common, but effective. If you can get their phone number, you can call them back and probably get a few more pointers at the same time. It will also give your customers the impression that you take their feedback seriously, and value their opinions.
5. Provide Hospitality, Not Just Service.
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