For sure, every one of us cannot last a day without eating (unless you are fasting). And in the fast-paced nature of our world today, many of us do not have the luxury to cook our own meal daily.
These are just some of the reasons why the restaurant industry is one of the most thriving economies of today. And although new restaurants are popping up on almost every corner, there can be no doubt that one can make a living from it.
And although there are hidden costs when starting a restaurant, here are the 8 small details that you should never ignore:
The 8 Aspects of Running a Restaurant to Always Consider
The tablecloth is one of the first things that customers will notice in your restaurant.
It acts as an extension of your brand and represents the feel that you want your customers to feel while they dine in your restaurant.
You should consider the Linen’s thread counts, materials, and sizes, as well as the restaurant setting when choosing the right tablecloth that perfectly blends in with your restaurant.
Your choice of tableware can greatly affect the dining experience of your customers.
Though choosing the right set of cutleries and chinaware is a bit cumbersome, your customers will truly appreciate a carefully chosen tableware that matches the vibes of your restaurant, and ultimately, the kind of food that you are offering.
3. Lighting and Music.
Your choice of lighting and music is what sets the mood of your customers even before the meals are served.
Appropriate lighting is needed to ensure that your guests can appreciate the visuals and decor of your restaurant, and of course their meal.
Music can also act as a distraction as you prepare the meal for your clients.
4. Menu Design.
Your menu design should embody the class of your restaurant. Choose the color carefully, put vibrant images of the food if applicable, and make sure that information such as prices and the type of meal is included.
5. Queuing System.
An effective queuing system ensures that all your visitors are being attended by the right person at the right time.
If done properly, your customers will have a better experience with your restaurant and they are more likely to recommend your place to their families and friends
6. Space & Seating.
Planning an efficient and functional space layout for your restaurant is as important as choosing the food you will be offering.
You should consider the size of your kitchen, the storage location, your dining area, and the space that your staff and customers will need to move comfortably inside your restaurant.
7. Service Detail.
Service, certainly, is one of the key factors that customers scrutinize closely in a restaurant. By ensuring that all your staffs are acting modestly and promptly to your customers, you can establish a much respectable reputation for your restaurant, which then helps you attract more loyal customers.
8. POS Receipts.
For a start, every restaurant needs a POS (Point of Sale System). It will allow you to track sales, cash flow, inventory, and more.
Although this small piece of paper often comes in a hindsight, many businesses nowadays are using POS receipts as an effective marketing tool to promote their business to without expending additional costs. It can also be used as a customer feedback form or a unique memento that your customers can keep in, thus extending the brand value of your restaurant.
Extensive planning and coordination with different parties, from your supplier to your workforce, are required to ensure that your business will have a smooth day-to-day operation.
But aside from that, it is also important to keep in mind the minute details that can affect the experience of your customers while dining at your restaurant.
To help you with that, check this infographic from Panda Paper Roll and see the small details that you should never ignore when running a successful restaurant.
Running a Successful Restaurant: Infographic
5 Tips for Cooking Up a Successful Restaurant Business
5 Little-Known Ways to Set Your Restaurant Business Apart
About The Author
This is a guest post by Frank Ouyang.