Running a restaurant does not need to be so hard!

We have seen so may articles in the news recently about the closer of well known restaurant chains. Jamie Oliver's Italian, Carluccio’s, Byron, Prezzos and Toby Carvery are all announcing closers or losses. They have all committed huge capital, often with high rents in very competitive high streets. However, there are many other chains thriving like Nandos, Wagamana and Turtle Bay.

So why are some thriving and not others? While we can guess at some of the issues the big boys have faced, there is plenty an independent restaurant owner can learn from the current marketplace. For example, tight menus (without too much choice) reduces waste and makes it easier for repeat custom to know what to expect; the quality of the food is important but not the most important, particularly to casual diners. Customers want great service; lovely atmospheres; clean toilets; and getting the basics right each time - e.g. cold drinks that are cold; a good selection of wines; and a great desert offer.

Unfortunately, what is often hidden from the very dramatic TV programmes about restaurants, is that restaurant owners need to invest in learning 'business' skills and tools to improve decision making. These tools are increasingly affordable like EPOS systems to develop a great database; collate your numbers and make it much easier to know which of your marketing strategies are working and which are not. The casual dining sector is here to stay but survival of the fittest will need better attention to these bottom-line issues.

If you would like a complimentary review of your London restaurant, please click on the link for more details: https://dynamykevents.lpages.co/restaurant-review/