For a business to flourish or struggle there are no shortcuts. It’s based on the decisions and actions that the business takes and the timing of it as well. A good decision at a bad time makes it a bad decision itself. For anything to work perfectly, right decision should be made at the right time. However, having said that there’s nothing that states how something will work and some won’t in the business world, the business should always be willing to take a risk and move ahead with the consequences.
To have a successful restaurant, the rule is simple, always have the right intention as the restaurant owner and pass the same to all your staff. Train them well and have a solid business plan. You can’t expect customers to visit back again if you’re serving them food on a dirty plate or don’t provide them water even after several minutes of order. Location is very key as well. The business should test the menu for what will work, what won’t and must always be willing to remove or add items as per the demand of the customer.
All thing aside and focusing on the current state of the Dalle as in the scenario provided. The business is struggling and failing to do well as expected. It currently serves from five outlets around Kathmandu. The first thing I will want to do is to retain the current customer and try to attract new ones. For this, I’ll start off with a survey of the people that visit the restaurant on what they like, dislike and what they want to be improved. From scanning through the feedbacks provided in the form of review in Google Business, Facebook, Trip Advisor, it is obvious that we as the restaurant should train our staff well and also provide a glass of water to everyone while going to take an order or just after. At the moment, people aren’t provided with one even after several minutes of order and is something that makes the customer furious. The other thing I would like to do is speed up the process of serving food. Having a large variety of items and if people just ordered many of those, it’s difficult for ones at the kitchen to deliver at a speed with the same quality. So, it’s important to identify the demand for the product that we serve. If there’s an item which is just ordered like once every day (or very few times), that product can be removed from the menu and focus should be shifted to the ones that are selling well. That way, the staff’s workload will be cut off as they don’t have to divert to prepare a different set of meals. Also, the resources which are spent to prepare those items are saved as they won’t be required anymore. Helping serve food faster, reduce cost and also prevent wastage.
In addition to that, I’ll keep marketing the product and service to attract new customer with improved serving time, great ambiance, hygienic food, and competitive pricing. The campaigns can run on Facebook a very popular social media platform among Nepalese youth. That way, at a very low cost of marketing, we can reach a huge mass around Kathmandu (with targeted ads). I’ll also make sure that the business’s food cost is in line and isn’t losing money by constantly checking the inventory, preparation process of the food, wastage of it and pricing. Looking at the trend and practices, we can create a custom menu every single day (different for different location as the demand varies as per the location as well) with few best sellers always sticking to the menu and others changing over. That way, it’ll give an idea of what sells and what doesn’t that well making the business plan for a menu that really works over a period of time to have a menu that does works – even then the business should be willing to make changes as per the demand of time.
There is so much more that can be done like by social media contest with prizes, add picture boards in (or outside) the restaurant so that people can take a photo around it and with current tech-savvy youths, they’ll certainly take a snap and share. But for the time being, that is how I’ll start to bring the business back on track as when it comes to restaurant simple things matter and if people feel they’re treated well with the ambience, quality of food and the service, they’ll certainly return as often as they can and will spread the word around to the people they know as well.
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For a business to flourish or struggle there are no shortcuts. It’s based on the decisions and actions that the business takes and the timing of it as well. A good decision at a bad time makes it a bad decision itself. For anything to work perfectly, right decision should be made at the right time. However, having said that there’s nothing that states how something will work and some won’t in the business world, the business should always be willing to take a risk and move ahead with the consequences.
To have a successful restaurant, the rule is simple, always have the right intention as the restaurant owner and pass the same to all your staff. Train them well and have a solid business plan. You can’t expect customers to visit back again if you’re serving them food on a dirty plate or don’t provide them water even after several minutes of order. Location is very key as well. The business should test the menu for what will work, what won’t and must always be willing to remove or add items as per the demand of the customer.
All thing aside and focusing on the current state of the Dalle as in the scenario provided. The business is struggling and failing to do well as expected. It currently serves from five outlets around Kathmandu. The first thing I will want to do is to retain the current customer and try to attract new ones. For this, I’ll start off with a survey of the people that visit the restaurant on what they like, dislike and what they want to be improved. From scanning through the feedbacks provided in the form of review in Google Business, Facebook, Trip Advisor, it is obvious that we as the restaurant should train our staff well and also provide a glass of water to everyone while going to take an order or just after. At the moment, people aren’t provided with one even after several minutes of order and is something that makes the customer furious. The other thing I would like to do is speed up the process of serving food. Having a large variety of items and if people just ordered many of those, it’s difficult for ones at the kitchen to deliver at a speed with the same quality. So, it’s important to identify the demand for the product that we serve. If there’s an item which is just ordered like once every day (or very few times), that product can be removed from the menu and focus should be shifted to the ones that are selling well. That way, the staff’s workload will be cut off as they don’t have to divert to prepare a different set of meals. Also, the resources which are spent to prepare those items are saved as they won’t be required anymore. Helping serve food faster, reduce cost and also prevent wastage.
In addition to that, I’ll keep marketing the product and service to attract new customer with improved serving time, great ambiance, hygienic food, and competitive pricing. The campaigns can run on Facebook a very popular social media platform among Nepalese youth. That way, at a very low cost of marketing, we can reach a huge mass around Kathmandu (with targeted ads). I’ll also make sure that the business’s food cost is in line and isn’t losing money by constantly checking the inventory, preparation process of the food, wastage of it and pricing. Looking at the trend and practices, we can create a custom menu every single day (different for different location as the demand varies as per the location as well) with few best sellers always sticking to the menu and others changing over. That way, it’ll give an idea of what sells and what doesn’t that well making the business plan for a menu that really works over a period of time to have a menu that does works – even then the business should be willing to make changes as per the demand of time.
There is so much more that can be done like by social media contest with prizes, add picture boards in (or outside) the restaurant so that people can take a photo around it and with current tech-savvy youths, they’ll certainly take a snap and share. But for the time being, that is how I’ll start to bring the business back on track as when it comes to restaurant simple things matter and if people feel they’re treated well with the ambience, quality of food and the service, they’ll certainly return as often as they can and will spread the word around to the people they know as well.