The restaurant business is subject to fluctuations in demand. Because of them, and also because of the general economic instability, revenue may fall. Also, for many restaurants, the summer season becomes critical, when the places of rest of the paying audience move out of town.
It is necessary
computer, business plan, marketing plan
Instructions
Step 1
Conduct management, personnel and production audits. To find the weakest link in your restaurant business, you should analyze the costs of renting premises, utilities, taxes. The second stage is the reduction of the staffing table. As a rule, small changes in job descriptions and the timetable for going to work can free up one or two units. The third is a revision of the cost of dishes and an analysis of the current menu.
Step 2
Create a new marketing plan. Advertising is not suitable for bringing a restaurant out of the crisis. Turn to a marketing function like PR. It is much less expensive, does not require a special staffing unit, tk. this functionality can be assigned to the marketing manager. The new plan should reflect all types of communications with the media, which, in fact, are the conduits between the restaurant and its potential guests. When an institution regularly creates newsworthy, consumers see that it is alive, something is constantly happening in it, they begin to take a closer look, and sooner or later they will decide to visit you.
Step 3
Redesign your site. Most likely, you have not devoted time to him for a long time. Perhaps it has an old menu and news from a year ago. All this impedes the work of getting the restaurant out of the crisis, forcing consumers to think that the restaurant itself, as well as its website, is in a mess. Provide interactive features. A table reservation form, a guestbook or a small forum will be very useful on the site. Promote your "virtual office" with content advertisements. Communicate actively on social networks and on specialized restaurant resources where future guests choose places to spend their leisure time.
Step 4
Review the service policy. There is a possibility of a drop in attendance due to the inability of the staff to be hospitable. A cycle of trainings should be conducted with waiters, bartenders and administrators, thanks to which they will learn how to serve in such a way that visitors will come to your institution again and again.
