If there’s one thing that human beings need and will continue to need for eternity, it’s food. So you would think restaurants are a surefire business and spell an instant recipe for success. But that is not often the case as most restaurant owners find to their dismay. Some of them fold faster than a poker player with a bad hand while others struggle to break even. Only handfuls succeed in keeping their heads above water and retaining their loyal clientele, and they achieve this by following the formula for success which involves the following principles:

  • Positioning is important: When you decide to start a restaurant, you need to decide on a locality that is conducive to attracting customers, both regular and new ones who generate continuous revenue. You also need to position it according to the clientele that you expect to attract, regarding price and the kind of food you expect to serve.
  • Cleanliness is next to godliness: No one wants to eat food that is contaminated, so if your cleanliness policies are not very high on your priority list, you can close shop and pull down your shutters for good. Ensure that the highest standards of cleanliness are followed so that your customers are provided with a hygienic dining experience.
  • Keeping up with trends is important: You may have traditional roots that go back many years; but if you do not keep up with the times and changing tastes, you’re going to be left behind. You may pride yourself on your authenticity, but because recent health trends dictate that people change the way they eat, you must bring in new policies that include healthy changes to the way you prepare and serve food.
  • Loyal customers must be valued: There are some customers who are regular and who are loyal to you, no matter how often you shift base or change staff. Value them more than new customers who may be richer and more influential, because they are the foundation that holds your restaurant together.
  • Trying to please everyone is a recipe for disaster: When you try to satisfy different tastes and cater to the needs of a wide variety of customers, you are headed on the road to disaster. You’re only going to try to please everyone and end up not pleasing anyone in the process.

This guest article was written by Kat Sanders, who regularly writes on the topic of ekg tech . Kat welcomes your comments and questions at her email address: [email protected].

About the author, Chief Executive Restaurant Recruiter

Born in Arkansas, moved to FL for 3 years as a youngster. Lived in GA most of my life. Married in 1985, 2 kids, one of each. Graduate of USNA Class of 1980. Love golf, computers, poker, photography, and gadgets.

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