By Dale J. Venturini
President/CEO, Rhode Island Hospitality Association
As we all weather the recession, cutting back on those services and products that are not ‘essential,’ there is one area that is crucial to daily existence...food. As folks cut down on restaurant visits and opt to cook at home, now more than ever, it is critical for restaurateurs to have their finger on the pulse of what is happening in their front-of-the-house operations.
As business owners, proprietors tend to focus on back-of-house operations - food costs and waste, inventory and labor. Now, is the time to monitor each dollar carefully, but don’t get caught in your back room office. It is crucial to be on the floor, to talk to your customers, to bus a table and see what patrons aren’t eating. Often, what is left behind on the table can speak volumes about what should be happening in the kitchen.
If your plate presentation looks good, can you forego the pricey fruit or vegetable garnish that might look appealing, but is largely not consumed or noticed by customers? How do you know if they’re eating it or not? Get out there and see what your patrons are saying and doing. Pick up some dishes, see what is being eaten and what is simply window dressing.
What about bread? Times are changing...and while having rolls and butter on the table used to be the norm in most restaurants, it’s not anymore. By all means, provide this staple to your guests if they ask for it, but you can save thousands of dollars each year by providing it on a request-only basis.
And, another reason to spend more time talking to guests is that when the going gets tough, Americans get going- toward comfort foods and cozy experiences. As we all tighten our belts on spending, each dollar becomes more important and folks want to patronize the restaurants where the food is good, they feel welcome and are greeted warmly and remembered.
Think about it, when you and your significant other – or family – choose to go out to dinner, where will you go? Will you choose the restaurant where the owner is at the front door and says hello, asks if you’ll be having the usual, and asks how little Jimmy is doing in school? Or will you continue to have dinner at the restaurant where the hostess doesn’t greet you with anything except, ‘how many?’ and drops you off at a table without so much as another word. Make sure your restaurant is going to do what it takes to get repeat business and instill customer loyalty.
Now, is also the perfect time to capitalize on the current food trends of tapas-style meals (smaller portions, more cost efficient) and a return to cozy menu offerings that provide comfort during troubling times...dishes like meatloaf and mashed potatoes or macaroni and cheese.
Remember, as a restaurant owner, you are the backbone of Rhode Island’s economy and have a duty to fulfill; it’s no small challenge. You need to stay in business and thrive in order to provide valuable jobs.
In fact, restaurant jobs represent 10.2 percent of total employment in Rhode Island, and restaurant sales generate tremendous tax revenues. In 2008, restaurant revenue in the State was nearly $2 billion. According to the National Restaurant Association, every dollar spent in Rhode Island’s restaurants generates and additional $.83 in sales for the State’s economy.
Now, is the time to get back to basics. Spend the time in the front-of-the-house, talk to your customers, see what works and what is wasteful on your menu. Right now, we all need to feel reassured, comforted and valued. Remember, at the end of the day, we are truly a high-touch, as well as a high-tech, industry.
President/CEO, Rhode Island Hospitality Association
As we all weather the recession, cutting back on those services and products that are not ‘essential,’ there is one area that is crucial to daily existence...food. As folks cut down on restaurant visits and opt to cook at home, now more than ever, it is critical for restaurateurs to have their finger on the pulse of what is happening in their front-of-the-house operations.
As business owners, proprietors tend to focus on back-of-house operations - food costs and waste, inventory and labor. Now, is the time to monitor each dollar carefully, but don’t get caught in your back room office. It is crucial to be on the floor, to talk to your customers, to bus a table and see what patrons aren’t eating. Often, what is left behind on the table can speak volumes about what should be happening in the kitchen.
If your plate presentation looks good, can you forego the pricey fruit or vegetable garnish that might look appealing, but is largely not consumed or noticed by customers? How do you know if they’re eating it or not? Get out there and see what your patrons are saying and doing. Pick up some dishes, see what is being eaten and what is simply window dressing.
What about bread? Times are changing...and while having rolls and butter on the table used to be the norm in most restaurants, it’s not anymore. By all means, provide this staple to your guests if they ask for it, but you can save thousands of dollars each year by providing it on a request-only basis.
And, another reason to spend more time talking to guests is that when the going gets tough, Americans get going- toward comfort foods and cozy experiences. As we all tighten our belts on spending, each dollar becomes more important and folks want to patronize the restaurants where the food is good, they feel welcome and are greeted warmly and remembered.
Think about it, when you and your significant other – or family – choose to go out to dinner, where will you go? Will you choose the restaurant where the owner is at the front door and says hello, asks if you’ll be having the usual, and asks how little Jimmy is doing in school? Or will you continue to have dinner at the restaurant where the hostess doesn’t greet you with anything except, ‘how many?’ and drops you off at a table without so much as another word. Make sure your restaurant is going to do what it takes to get repeat business and instill customer loyalty.
Now, is also the perfect time to capitalize on the current food trends of tapas-style meals (smaller portions, more cost efficient) and a return to cozy menu offerings that provide comfort during troubling times...dishes like meatloaf and mashed potatoes or macaroni and cheese.
Remember, as a restaurant owner, you are the backbone of Rhode Island’s economy and have a duty to fulfill; it’s no small challenge. You need to stay in business and thrive in order to provide valuable jobs.
In fact, restaurant jobs represent 10.2 percent of total employment in Rhode Island, and restaurant sales generate tremendous tax revenues. In 2008, restaurant revenue in the State was nearly $2 billion. According to the National Restaurant Association, every dollar spent in Rhode Island’s restaurants generates and additional $.83 in sales for the State’s economy.
Now, is the time to get back to basics. Spend the time in the front-of-the-house, talk to your customers, see what works and what is wasteful on your menu. Right now, we all need to feel reassured, comforted and valued. Remember, at the end of the day, we are truly a high-touch, as well as a high-tech, industry.
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