Falcon Education Consultant (P) Ltd..
Today's Information:
Today's Information:
Survival of the Fittest
HOSPITALITY IS a very relative term in this century, the degree of skill, service delivery and quality, time management and worthiness of cost depends on individual potential, thought process or strategies of the Management of the organisation and ability to lead people by Leadership.
Today’s customer is well travelled and with offers pouring through all travel websites choice is enough and comparable, thus demand is more. The customer is well aware about writing a review on any hospitality related website like Trip advisor etc, and gain brownie points if the review is in minus scale, as everyone from the down line manager to top management would agree on giving some complementary on the guests next visit.
The biggest challenge is to maintain high standards and hire the right Management and team, Defining Management Goals and to strive together to achieve the same would be team work, The guiding light towards the Goal is the management Team, a professionally strong management team would not really worry with guest reviews but concentrate on developing the team towards best practices which would dramatically effect employee performance and build a Brand.
Running a successful food business involves some crucial aspects beyond the obvious concerns of location, type of cuisine, rent and utilities
Here are three critical factors that will propel your restaurant to the next level above the competition:
A strong food identity
Your food is your identity. You first must portray yourself in a very definable way to your customers so they can equate you as the “go to — fill in the blank with your cuisine.” Failure to define yourself is a huge mistake when trying to separate yourself from your competition.
How can you make your food kick-ass?
Uniqueness. Get people’s attention with original dishes. If you can make traditional dishes just 10 percent better, you’ll have an inspiring and stimulating palette your customers will get excited about.
Go local. Get some local farm fresh produce. Not only are you bringing in very fresh ingredients, you are supporting the local economy. Customers will take notice.
Don’t be cheap. Spend the money on a chef. I don’t care if you obtain the best ingredients in the world, without a seasoned, proven chef, you are doomed. Make the wise investment and hire someone great hands.
Stand-out staff
You need to hire people who have a passion for the industry, a sense of urgency when handling customers and a willingness to be part of your team.
Create a process. Create employee manuals containing your processes and procedures, and ensure they are updated regularly. This gives your staff a way to succeed as a unified team moving in the same direction.
Train them well. Ensure your staff gets thorough book training on procedures along with on-the-job training complete with food tasting and menu education. Basic training should also include job shadowing a veteran staff member. Solicit their feedback. Stay communicating and more importantly, don’t stop listening.
HOSPITALITY IS a very relative term in this century, the degree of skill, service delivery and quality, time management and worthiness of cost depends on individual potential, thought process or strategies of the Management of the organisation and ability to lead people by Leadership.
Today’s customer is well travelled and with offers pouring through all travel websites choice is enough and comparable, thus demand is more. The customer is well aware about writing a review on any hospitality related website like Trip advisor etc, and gain brownie points if the review is in minus scale, as everyone from the down line manager to top management would agree on giving some complementary on the guests next visit.
The biggest challenge is to maintain high standards and hire the right Management and team, Defining Management Goals and to strive together to achieve the same would be team work, The guiding light towards the Goal is the management Team, a professionally strong management team would not really worry with guest reviews but concentrate on developing the team towards best practices which would dramatically effect employee performance and build a Brand.
Running a successful food business involves some crucial aspects beyond the obvious concerns of location, type of cuisine, rent and utilities
Here are three critical factors that will propel your restaurant to the next level above the competition:
A strong food identity
Your food is your identity. You first must portray yourself in a very definable way to your customers so they can equate you as the “go to — fill in the blank with your cuisine.” Failure to define yourself is a huge mistake when trying to separate yourself from your competition.
How can you make your food kick-ass?
Uniqueness. Get people’s attention with original dishes. If you can make traditional dishes just 10 percent better, you’ll have an inspiring and stimulating palette your customers will get excited about.
Go local. Get some local farm fresh produce. Not only are you bringing in very fresh ingredients, you are supporting the local economy. Customers will take notice.
Don’t be cheap. Spend the money on a chef. I don’t care if you obtain the best ingredients in the world, without a seasoned, proven chef, you are doomed. Make the wise investment and hire someone great hands.
Stand-out staff
You need to hire people who have a passion for the industry, a sense of urgency when handling customers and a willingness to be part of your team.
Create a process. Create employee manuals containing your processes and procedures, and ensure they are updated regularly. This gives your staff a way to succeed as a unified team moving in the same direction.
Train them well. Ensure your staff gets thorough book training on procedures along with on-the-job training complete with food tasting and menu education. Basic training should also include job shadowing a veteran staff member. Solicit their feedback. Stay communicating and more importantly, don’t stop listening.
Further Details
Contact:
Mrs. Prema
8678997401
http://www.falconconsultancy.in/
https://www.facebook.com/falconconsultancy?ref=hl
Contact:
Mrs. Prema
8678997401
http://www.falconconsultancy.in/
https://www.facebook.com/falconconsultancy?ref=hl
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