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Any feedback from guests provides an opportunity to evaluate the institution from the outside. Reviews open up new knowledge to the owner about their strengths and weaknesses, competitive advantages and the most striking disadvantages. Reviews can be different, both extremely positive and sharply negative, however, it is better to find out the bitter truth in a timely manner than to make efforts without removing the root of the problem, regularly encountering a drop in revenue. Reviews must be read and analyzed to eliminate possible shortcomings...

Cross-marketing with proper planning and organization has guaranteed advantages: ● increase in sales; ● expansion of the customer base; ● significant savings in advertising costs; ● improving the reputation of the company; ● increase brand awareness; ● increase customer loyalty. However, despite the apparent simplicity, the organization of the project together with an advertising partner can turn into serious problems for the participants. Therefore, it is important to consider a few simple rules: 1...

When we start talking about inventory, do not forget why it is needed. First of all, for the opportunity to optimize the profit of the institution and reduce the costs of the institution. The cost price in catering establishments accounts for up to 30% of all costs, it is here that it is necessary to carefully study all the data and control this indicator. In the cost price there is such a thing as the movement of goods, that is, the whole path of any product from the desire to order it before the guest ate the finished dish...

Unfortunately, in our multimillion-dollar society, only a few% of people are able to move and strive to achieve results. About such people usually say that they had an awl in a famous place. And naturally, such people, if they do not stand at the helm, then purposefully move towards it. The bulk is not so clever. However, both of them are capable of burning out from monotony. In any team like that. Catering establishments are no exception. Any worker, even one who has found the job of his dreams, sooner or later will be faced with the fact that he wants something else...

Everyone knows that stimulating demand through promotions and special offers is a working way to increase not only the flow of visitors to a catering establishment, but also the average check. Especially relevant during a period of decline in sales and force majeure. Depending on the life cycle of your institution or seasonal periods, promotional offers will perform different functions: If the institution has just opened, it is stimulating interest for the first acquaintance, attracting guests, and forming loyalty of visitors...

The success of any catering establishment depends, among other things, on the choice of location. In order not to be mistaken in this matter, you need to be very careful, not to compromise and unjustified risk, since the losses can be huge and will lead the owner to bankruptcy. There are certain parameters that you need to focus on when choosing the very cherished "fish" place. Depending on the format of the institution, the criteria for choosing a place are different. Conventionally, they can be divided into two categories: The first of these is places for democratic concepts...

Agree that every person needs food to live. This is our basic need. The restaurant is a great opportunity to meet these needs. To the question “where to get customers” I answer that they are around you. Literally anyone you meet can become your real, not potential customer. How to do this, let's figure it out. ● How to increase the number of leads, that is, potential consumers (those who saw ads passed by, heard through word of mouth channels)? - Advertising. We increase fame and recognition...

The price of positions in public catering establishments consists of many factors. Let's look at them: 1. Target mark-up on the dish. The desired mark-up level in% is determined to cover all production costs and is added to the actual cost of the dish. 2. BCG - assortment analysis. All positions are divided into “cash cows”, “outsiders”, etc. Depending on the role of the position - you can vary the margin. For example, “dairy cows” - dishes that are bought most often, you can increase the margin to a certain limit...

Any operation in the restaurant business is closely related to costs and profits. One wrong step and you can reduce your profit to zero. Therefore, it is so important to constantly consider, plan and forecast cash flows, monitor financial performance, keep records and understand all the difficult terms that a P&L report shows. In other words, everything about finance is an important part of the job of a restaurant manager. Planning and budgeting is the basis of the financial part of the restaurant...

To be always in the trend and one step ahead, not to lose your flow of guests and offer the best service, it is important to competently and timely analyze competitors and their marketing strategies. During the analysis, it is necessary to note both strengths and weaknesses in order to timely eliminate such shortcomings in your institution. How to quickly and easily evaluate the marketing activity of a competitor? Analysis of a unique selling proposition. It is in every institution and, usually, all marketing activity is built around it...

Any catering establishment can be compared with a living organism that lives and obeys certain laws that can be properly managed. One of the tasks of marketing in the restaurant business is to regulate these rules so that this organism functions stably and correctly, develops and expands. As a result, profits increased. Otherwise, why start all this? According to the tasks, directions and methods of implementation, marketing in the restaurant business is divided into external, internal and interactive...

Let's get it right. The average check is a concept that is used to assess the profitability of the institution, is the main indicator of sales. Measured as revenue during the day, divided by the number of checks in pieces per one working day. Example: daily revenue is 50,000 rubles, 200 checks have been broken, average check = 50,000 / 200 = 250 rubles. To increase the size of the average check, it is necessary to carry out complex, rather complicated work. And for this it is important to understand...