Today, the catering market provides two main types of services of equal importance in terms of importance - this is catering and leisure activities.
If we turn to the bare facts, figures and the macroeconomic situation in Russia, in recent years people have become less likely to go to public places, and middle-class and fast-food establishments prefer expensive dishes and fashion restaurants.
At the same time, an embargo is being held in respect of a number of products in the country; therefore, banned foreign delicacies were set aside to revive the traditions of Russian culinary. Everywhere there is a trend of traditional cuisine, which is popular among both locals and tourists. Fashionable trends (healthy nutrition, vegetarianism, healthy lifestyle) affect not only the "inside" of the institution, i.e. menu, but also on the "shell": format, atmosphere and the special spirit of the institution. All this can influence the choice of an institution, almost stronger than the presence in the menu of dishes to taste.
Thus, the concept of the institution, its menu, territorial location, opening hours, format and price segment directly determine the composition of your guests, and therefore their needs.
See for yourself, for example, an inveterate party-goer hoping to chat with the bartender is unlikely to come to a small coffee shop open until 10 pm, and office workers will not choose an unhurried anti-cafe format for lunch with the ability to play a console and read a book.
If you regularly communicate with guests through feedback, through your accounts in social networks and during a personal conversation during a Table visit, it will not be difficult for you to understand the needs of the guests - they will talk about them themselves. Yes, you will definitely have to analyze their comments and suggestions in order to make a clear and concrete sheet, but to predict the basic desires and anticipate the client’s expectations is to create an offer that will hit the mark and provide the necessary flow of guests to your establishment.
The needs of potential guests can be classified into:
Hunger.
The physical need for food is the most natural and obvious motive that brings a guest to an institution. Such a guest is important for the speed of service, portion size, food quality and a satisfactory experience after the visit.
Relax with comfort.
The atmosphere in the institution, the availability of free tables, a comfortable location, parking, accessibility from transport and convenience in everything are the requirements that are basic in this regard.
For business and working.
Visits of busy and business guests dictate the requirements for quick service, a well-composed menu, the ability to get a quick snack, and a full lunch or a hearty dinner in one place.
Attention and service.
One of the reasons for the endless skirmishes with the waiters, the nature of which many do not try to understand, attributing to picky. While most of the guests just want to feel like a significant person, and sometimes, unfortunately, they will assert themselves at the expense of others. Attention to requests and comments, respectful service - this is the satisfaction of the needs for such a guest.
Loneliness and boredom.
Such a guest does not mind communicating with the staff, leaving feedback on all fronts, trying new dishes from the menu. Polite and friendly communication, an interesting format of the institution with elements of entertainment (karaoke, video games, live performances, excursions and master classes, thematic weeks), a positive atmosphere is what such a guest will appreciate.
Remember that very often guests themselves do not know what they want until you offer it to them. Meeting the basic needs can be provided by any institution in order to get a guest, but if you want to always be one step ahead - you will need to constantly surprise your target audience and exceed its expectations.