According to experts, the market for catering places in Moscow is not at all considered "overheated"; moreover, in comparison with some European cities, we do not have enough such places. Why does your restaurant have so few customers, and how can you solve this problem?
Instructions
Step 1
Does your restaurant have a marketer? If not, then it's time to hire. The task of a marketer is to collect and analyze information about the range of restaurants in your category, prices, competitors. At first glance, there is nothing complicated here, and it seems that you can do it yourself using the Internet, customer questionnaires and other things like that. However, this is not entirely true - firstly, collecting information takes a lot of time, and secondly, for its detailed analysis it is necessary to have enough knowledge from different spheres - economics, brand management, etc.
Step 2
Surely there are several other similar establishments in the area where your restaurant is located. They are worth visiting, just as a client, to see the assortment, prices, level of service, some memorable ideas. It's best to do this with a marketer. Accordingly, based on the results, you just slightly change your assortment - add a couple of "mainstream" dishes that are in demand anyway, advertise the dish that your competitor does not have, but you do. Those dishes that are not in demand at all should be removed from the menu.
Step 3
It's amazing how many restaurants in Moscow have completely faceless names like "Elmira". Perhaps, in Soviet times, the client did not care what the name of the restaurant was - there were too few of them. But now the name plays a very important role. You shouldn't spare money for the services of a naming or even branding specialist. The name of your restaurant should be bright and memorable, so that the client, seeing his advertisement, for example, in the subway, will remember it for a long time. Naturally, the name should reflect the essence of the restaurant (some Japanese motives, associations with the Japanese lifestyle, food, etc. are important for a Japanese restaurant).
Step 4
The interior and the arrangement of tables play a rather large role - at least people should be comfortable sitting at the tables, not too cramped and not too wide. It is advisable to decorate the restaurant halls in a certain style so that they cease to be faceless. The bright showcase of the restaurant attracts attention, for example, dummies of dishes - they cause an appetite. At the entrance, it is worth hanging a menu with highlighted promotions and special offers, as well as new dishes.
Step 5
Service also plays an important role: the client does not want to return to a restaurant where the waiters are not polite enough, unkempt, serve slowly, confuse the menu, etc. It is better to hire good waiters with experience and pay them more than "cheaper" students, but constantly receive complaints from customers.
Step 6
The listed methods are just examples of actions to promote a restaurant. As a rule, in each case, its own nuances are important. But the sooner the owner of the restaurant starts, in principle, any actions to promote it, the earlier his restaurant will begin to bring him profit.
