The advantages of opening a restaurant in a bad economy
Opening a restaurant or bar is a risky endeavor even under the most ideal of circumstances. So when the economy is in a downturn it would seem like the worst possible time to take the plunge into the uncertain world small business.
Not so fast, says Tony Marchese. In 2008 Marchese opened a restaurant called Trio in Palm Springs. In a recent article for iSante Magazine Marchese wrote that there are a number of factors associated with bad economies that can actually help the process.
Marchese pointed to:
The correct way to split a check among friends
New York Magazine’s food blog Grub Street published a recent post that attempts to simplify a common source of dining controversy: Splitting the bill with a group of friends.
Grub Street argues the mistake people make is attempting to go through and account for every item of food consumed. Since the experience is shared, the bill should be shared as well. You are paying for the meal rather than the food. Even if you order soup and everybody else has an entree, if you were there for the entire meal you should divide the check evenly.
There is the obvious issue of a diner feeling shorted if he or she ends up with a larger bill than if they were eating alone. The post addresses that concern:
‘We’ve all taken a hit at some point, but consider that the scale will always eventually tilt back the other way, too. Call it the Dharma of dining — and an investment in the group’s collective happiness.’
Grub Street writes the only instance where the bill should not be split evenly is if alcohol is consumed. In that case it’s okay to have the server create a separate bill for the non-drinker, which allows the rest of the group to divide their total.
Can you be too deliberate in making new hires?
It would seem basic common sense that you should take as long as needed to consider whether or not to add an new employee to your staff. But an article in Inc. Magazine this month argues that that “overthinking” a hire can be a mistake.
The article references a CEO who took a significant amount of time – five months – to fill a key position, only to fire that person three weeks later. Inc points out:
No matter how many times you interview candidates, there’s no way to accurately predict how well they will perform. Entrepreneurs who drag out the hiring process put off the ultimate test of a candidate: time on the job. Plus, as the months pass and pressure mounts to fill critical positions, entrepreneurs sometimes find themselves making the same hasty decisions they sought to avoid in the first place.
The article suggests setting a specific plan for the process and making sure to avoid redundancy with evaluation. It also says to keep the number of people with the hiring to a minimum and to trust your instincts.
Menu strategies that can save you money
Saving cash in the kitchen can impact your bottom line in countless ways. It can free-up funding to maintain staff, increase training or improve design. Perhaps you can finally hire that social media marketing company you’ve had your eye on.
Here a few interesting tips we found in this article on Kraft Foodservices’ website.
1. Less (on a plate) is more – A chef interviewed by KF suggests restaurants should focus more on the “eating experience” than volume of food.
2. Emphasize side dishes – Paying attention to the side attention is a way to distract diner’s attention from cutting costs with what’s in the middle of the plate.
The 10 most controversial restaurant policies
Here is an interesting read from the Huffington Post’s food department. The article offers up what it considers to be some of the most contentious industry policies and examines each side of the debate.
The subjects tackled are listed below:
-No Kids
-No Substitutions
-Auto-Gratuity for Large Groups
-No Reservations
-Credit Card Required to Make Reservations
-No Cell Phones/Cameras
-Dining Time Limits
-Dress Codes
-No Standing at the Bar
-Cash Only
Do you have a strong opinion that one or more of these are particular good (or bad) for business? Let us know in the comment section below.
How bars and restaurants are using the iPad
There may be no better example for the remarkable reputation of the late Steve Jobs than the iPad. The tablet seemingly went from “Why do we need that?” to “I can’t live without it” in a matter of minutes. It further cemented the feeling in some circles that Apple and Jobs knew what the consumer needed before they did.
One of many fields that has been trying to take advantage of the iPad is the hospitality industry. The iPad’s size, portability and computing power makes it a potential fits in several areas. There are companies specializing in developing the device for point of sale and industry writers have detailed how the tablet can impact their meal.
Here are a few examples of how the device is making its way into our restaurants and bars:
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About Barry Chandler
Barry Chandler works with bars and restaurants to bring more customers in the door through effective use of social media, online tools and customer engagement.
Since 2004, more than 2500 bars, restaurants and hotels have used his tools and services to improve their bottom line.
TheBarBlogger.com contains daily tips and strategies to grow a profitable hospitality business.
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