All the organizations, no matter sector, aim to maximize their profit. Below, we will present some basic actions that are able to be applied to the dining industry.
- Prices increase. The most common way for someone to try to increase his profit. However, acting in blind in this way can lead to a reversed outcome, especially if this action is applied in wrong timing and under unstable circumstances.
- Sales increase. Here, there are two ways of achievement; through cover increase or through focused sales policy to existing customers.
- Focus on selling items with a larger margin of profit, either food or beverage.
- Promotion, marketing and advertising improvement.
- Holistic approach for your service. Starting with a warm welcoming, till the appropriate farewell, all together a unique experience.
- Taste boost. Each bite for your customer should be stuck in his memory.
- Pay the appropriate attention to your presentation. In Greece, we use the expression “eyes should be full first”. Here, we are not referring to quantity, but to well and careful presentation, a total perfection.
- Rely on quality. Quality products give a superior taste difference in each dish or beverage, which is something that your customer will pay his respect to.
- Timing! A real science! Timing is the ultimate task to be done in the perfect way. Operation timing, appropriate time margins regarding ordering, food delivery or anything else while a customer steps in at our premises. Delay and early actions are both forbidden.
- Hygiene and cleanliness must be obeyed and accurate according to plans and HACCP. A careful, well maintained and clean area includes all this that we called before holistic approach, but also to an image that shows health, which is the ultimate necessity nowadays.
- Correct staff choices. Staff selection is crucial and should be done only by professional standards. A mistaken choice might lead to many cost issues, wasting money and salaries and many more unpleasant situations.
- Aim to trends and flexibility to each guest dietary differentiation. Healthy food is finally a must and classic differentiation, such as vegetarians are necessary to exist, in order to extend your menus and be able to satisfy each need.
- Market research for quotes and suppliers, in order to maintain the minimum cost available for each item’s purchase. Organization and experience are key success factors among market knowledge and vendor range, so that this project can be called successful and accurate and be able to find powerful bonds between the customer and the supplier.
At the end, we must point out the fact that it is really painful, time needs to be sacrificed without any relaxation, but always to be aware and always seek for learning and improvement, in order to make a true business plan and constantly monitor it, even if it refers to a restaurant or a retail shop.