6 Biggest Mistakes in Managing Restaurants
“Restaurant business is a profitable business. No wonder so many people who were involved in this business. However, also noteworthy that the level of risk of failure in this business is also relatively high, reaching 75% of the whole industry”
In other words, as many as 3 out of 4 restaurants going out of business entrepreneurs. Failure is usually triggered by several factors, among which the most common are as follows :
SELL UNIQUE VALUE OF ABSENCE
Cuisine tasty or satisfying service rather than a unique selling points. Almost all restaurants can do it so that it is not exactly unique. Make customers feel a certain emotion or feeling when they enter your restaurant. That way, they will always remember you with a restaurant that has a hallmark.
MENU IS TOO MUCH
Pleasing customers is a necessity but it does not mean you have to obey their every request. Have a particular specialization in terms of dishes so you do not easily tempted to make a variety of dishes which ultimately makes your customers will confuse your restaurant theme. In addition, the menu will give too much weight and extra cost for restaurant management. Different menus require different cooking equipment. Imagine how much equipment should be stored in your restaurant kitchen. This will also reduce the effectiveness of the work.
TOO RELY ON TALENT
Cooking talents are necessary. But that is only a percentage of the overall success of running a restaurant. Many other technical things that need to be studied and mastered before running the restaurant, such as marketing, management, etc..
PRICING STRATEGY IS LESS APPROPRIATE
Determining the right price for the cuisine and service you sell is not an easy matter. Every financial situation is unique, so if you think determines the price enough to mimic the price-owned competitors, you will end up with regret because the price is not necessarily in accordance with your financial condition and your restaurant.
LACK BY ABILITY MARKETING
Do not just rely on news from mouth to mouth. If you are just starting a business, devote more attention and effort to publicize the existence of your restaurant. Use any media that allows you to reach as many potential customers. For example, you can distribute flyers, leaflets, booklets on potential places visited by prospective customers, or create blogs and lists the menu as well as your contacts in there for as many customers can contact you easily, or create a separate account for your restaurant on site social networking.
WEAK PERFORMANCE NEGOTIATE
The ability to negotiate a weak result in swelling of any fees you incur. To avoid this, make sure you know the ins and outs of goods / services that you will buy and know the price that other consumers pay for it.