Your customers may think your restaurant is too expensive. Price is not what they are actually complaining about, it’s value. Watch this video as I talk about how price and value affects your customers perception.
There are some restaurants where people flock to regularly, it’s a part of their community, it’s a landmark, a go-to place. A hub. Watch the video about why your restaurant needs to become the hub of your community.
Updating your menu regularly can help you bump up your profits in a discrete and subtle way. But when and how often should you update it? I will tell you my thoughts and tips in the video.
In the previous parts of the series, I mentioned why we need to be the best in today’s economy and strategies on how to become the best. But aside from the right strategy you will also need a vision and customer promises to support that vision.
We know that we have to be the best to achieve excellent results in today’s expectation economy. But what do we need to do to in order to be the best? In this video I will share with you the four strategies you can implement to become the best restaurant.
Being a good or great restaurant in today’s economy is not enough, being great or even excellent still won’t get you the desired results. In this video, I will share to you my insights on what it takes and why you have to become the best restaurant.
In the industry there's really only two ways to set prices on your menu and most restaurants are doing it wrong. Watch the video as I explain what these pricing models are and choosing which one is the best and tips on how to implement it.
I went for a trip in Newark, New Jersey and learned some important lessons about interacting with customers. I found out that it’s better approach is to ask about your customers and learn more about them.
Despite the dire warnings from GM, Toyota hired back the employees (but not the managers) back in the early 80’s and turned the plant into one of their best performing plants in the world. So, it begs the question: does your problem lie with your restaurant staff or your managers?