Contents
How to better manage a restaurant and attract customers.
The guide 5 keys to improve the daily life of the hoteliers has been prepared by Unilever Food Solutions
The division of the Unilever group in the foodservice business, in collaboration with the Spanish Hospitality Federation (Fehr). Its dissemination will be free. According to its managers, a restaurant can save more than 7.000 euros a year by making small changes in its management.
Hence, the document focuses on the cost control of the establishment and measures to save light, providing keys that can increase sales, such as analyzing the traffic of diners that passes through it daily, specializing in dishes for which to be recognized and create strategies to make them known.
The manual, among others, advises, for example, to analyze the number of customers (traffic) and the average expenditure per guest (ticket) day by day, which can help to devise strategies to solve the days with lower income.
One possibility in the latter case is to carry out promotional actions to attract diners. Among the ideas, analyze the best-selling dishes of any restaurant and try to stand out in at least three of them on which the place will build its reputation and make the clientele know it, thus ensuring visits.
It also advises paying attention to cost deviations in raw materials, through the implementation of simple control tools. A deviation in product costs equates to a loss of profit. Thus, if instead of spending 3,3 euros on raw materials, 3,5 euros are spent, with 50 daily services the figure rises to 300 euros that the restaurant stops earning per month, which translates into 3.600 euros per year.
Control of the waste generated is also important.
60% of the losses are generated at the time of forecasting purchases. Good planning, he adds, saves up to 1.500 euros a year, reducing food waste.
The control of expenses also extends to electricity, water and gas bills. These, according to the guide, have doubled in a few years and account for 8% of total sales, so making small changes, such as using equipment and low-consumption lights, not only makes the establishment more ecological, it can also help save about 2.000 euros a year.
No less important: pay attention to new trends, the needs of special diets and the use of new technologies as a marketing tool, considered other key points to improve restaurant management. Having an online strategy helps to make yourself visible and maintain the relationship with customers.