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8 Problems With FNB
8 Problems With FNB
In this article we list seven of the most common problem food businesses face and how you can develop strategies to overcome these problems.
Large menus:
Each table takes longer to serve, and potentially resulting in a slower turnover rate with Chefs falling over each other.
Make your menu a tour for customers. A copywriter can produce a compelling menu, leaving consumers mouths watering!
Make sure your menus are always clean – no food splotches or grease. Replace damaged menus, don’t use white out or mark out
mistakes or changes.
Make sure staff know the menu & can answer questions on recommendations.
Include the menu on your website and ensure it’s easily navigated from a mobile phone device. Customers that haven’t experienced your hospitality before
will look you up.
In contrast, a satisfied customer will return to your establishment and also recommend you to other customers.
A fantastic menu and excellent customer service are essential to the success of your business, BUT they are not a unique selling point. These are just
minimal requirements.
An innovative idea & reason for customers to repeatedly return to your restaurant is a necessity.
Keep track of what sell and what doesn’t sell – if it’s not selling a minimum number per day then take it off the menu.
Do you know what your most profitable menu items are? Are these selling more than the least profitable?
What is your profit and loss for each week you are open?
If you know the answer to these questions then this will make the decisions easier and benefit the success of your business.
3. Review and reward – staff reviewal regularly, implement staff bonus and rewards.
4. Communication – communication is vital to any relationship and your communication with staff is no exception.
5. Give feedback - good or bad feedback is important to staff and constructive, meaningful and real feedback will do amazing things for
your staff and lead to improved work performance.
Remember: When you put great emphasis on your staff, you’ll reduce costs over time and enhance your diners’ customer service experience..
Some simple steps that can help you in developing a marketing strategy or plan include:
Firstly, create a marketing plan – set yourself a goal on what you want to achieve and make it specific (SMART). It should be short
term, 6 to 12 months to begin with.
Formalise your brand standards. This includes mission statement, logo, graphics, guidelines, etc.
Be creative with your marketing. Whatever your budget, there are inexpensive ways to market your restaurant.
Make sure you're getting the most from your menu: if you feel prices are too cheap or that you can get more from some of your
products, increase the price.
Stock and work-in-progress: manage your stock and ensure you have a rotation method to reduce wastage.
Budgeting and management reporting: also really important when it comes to managing cash flow.
Owners should plan to have at least enough money to run for one year. Additionally, restaurant owners need to have enough financial resources to cope
with unexpected costs and increases.
Planning – get a weekly routine so that people know where and when you going to be in or out. This way when you’re in, you’re
in. When you’re out – call if it’s urgent!
Prioritising – set yourself lists of what’s important and get these done first. Most of the time, the non-important stuff gets done
before the important stuff.
Delegating responsibilities – train your staff and allocate them responsibilities. Not only does it take the workload off from you but
it gives them something to learn and a sense of importance.
Being as organised as possible is the most important factor so that every minute you in the business you in the business then when you’re not there you can
relax and enjoy the time away to switch off.