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The Secret Ingredient for Staying Popular & Profitable | FoodPower is a restaurant consulting firm that coaches industry leaders to leverage strengths, create concepts, refine menus & identify opportunities to increase revenue & capatalize on the changes in today's dining out patterns.
The number one question I get asked by a first-time client is,
"How do I get the line out the door that I've been dreaming of?"
The answer is different for every concept and operation,
but here are 5 key elements to consider.
Photo from VisualPhotos.com
YOU NEVER GET A SECOND CHANCE...
Let's talk about FIRST IMPRESSIONS. The first person  a guest sees when they walk in the door is the host or hostess or someone behind the counter. This is more than just a friendly, good-looking person. This individual has one of the toughest jobs in the restaurant - they have to be knowledgeable about every facet of the business, be able to address even the toughest of questions, be able to extend a warm welcome, size up the guests and run point on the floor game at hand.
Take a look at your front of the house team and see if there are opportunities for improvement or added training. If you want to have our FoodPower team come in to conduct an evaluation, for a first-time client our fee is $500 for a list of your restaurant's strengths and improvement opportunities.

EXPECT THE UNEXPECTED...
A great restaurant experience is often made by exceeding expectations and the most effective way to do this is by giving the guest something above and beyond what they expect or introducing them to an offering that becomes an instant favorite. 

As so many of you already do, we turn to Starbuck's as an example. Their sampling of new products and seasonal items gives guests an opportunity to try their latest and greatest products. Surveys say sampling often raises check averages by 20%. Guests are blown away when an amuse bouche arrives unexpectedly or better yet if the chef in his chef's coat brings it to you. Or stops by the table.

Once you take a look - or get someone to take a close look - at your operations, you will get a clear picture of how you can keep your guests coming back for more!

Photo: LoyalRewards.blogspot.com
YOU GOTTA KNOW WHEN TO HOLD 'EM...
Good service. This is something every restaurant needs to focus on. You can spend hours on training and employee manuals, but if your servers don't know how to "read" a table, they're not going to be able to effectively serve your guests. 

For example, knowing whether a couple wants privacy or a family wants added attention is very important. A good server can be measured by how much - or how little - interaction he/she has with the guests.

This is something that we guide our clients on after the initial consultation. Your servers can be your ambassadors and they have the power to lead your restaurant to increased profitability.

THE *WOW* FACTOR...
Almost everyone is on social media - folks are making their plans based on what they see on Facebook and Instagram... like it or not, even your servers are spending their breaks on Instagram. So, let's talk about what you've got that's "Instagrammable."
Once identified, these are the "WOW factor" items that will create a buzz and get folks talking. Whether it's a dish or cocktail or something of note in the dining room (we love the photo above of Chef Dubray's amazing whole parmesan wheel served tableside with barrel-aged acquerello risotto and forest mushrooms), make it a point to highlight something unique to you inside your four walls. 

If done right, you can measure the success of a particular buzz-worthy items by the response you get! If you're unsure how to start approaching something like this, feel free to ask me for guidance!

Credit: White House Office of Cosumer Affairs 
THE *DREADED* NEGATIVE BUZZ...

Here are the facts: happy guests are likely to tell 4-6 people about their experience; guests are more likely to share bad experiences than good ones; and for every guest who complains, there are many more who remain silent and leave unhappy. Let's face it, this is why folks Yelp. Yes, the dreaded Yelp. And while you're staying up at night stressing out about that negative review, why don't we talk about how we can avoid them in the first place.

While I will be the first to tell you that I don't have all the answers, I will tell you that too many restaurants are forgetting the most basic rule in running a restaurant: KNOW YOUR AUDIENCE.

If you need help defining your brand or understanding your audience, give us a call.
If you want to have our FoodPower team come in to conduct an evaluation, for a first-time client fee of $500 and we'll give you a list of your restaurant's strengths and improvement opportunities. "

We are ready at FoodPower to go the extra mile 
and inspire you to do the same!
Feel free to contact us at pamarshall@foodpower.com or at 949.646.3206.  You can also find us on Facebook and follow us on Twitter!
To the power of food!
Phyllis Ann

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Established in 1982, Orange County-based FoodPower is a restaurant consulting firm that coaches industry leaders to leverage their strengths. By working hand-in-hand with restaurant management and staff, FoodPower can help create concepts, refine menus, and identify opportunities to increase food sales and capitalize on the changes in today’s dining out patterns to strengthen brands.
FoodPower
2463 Irvine Avenue E1 | Costa Mesa, CA 92627
949.646.3206 | pamarshall@foodpower.com | www.foodpower.com

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