Marketing Restaurant – Better Restaurants offer Better Food?
Not necessarily. Or at least, not always.
Learn how to cook is never a guarantee of success. And we all know of restaurants with “more or less” food and recipes that have managed to create a virtual monopoly in their markets.
One thing is certain: If the product is poor, can not be set with more marketing. The product must be at least “acceptable” or “fairly good”.
The food is only a small part of the equation. Your customers have a number of “wishes” and “wants” when you visit. The “not wanting” are rather basic, really:
(A) is not to be poisoned;
(B) I will not be ignored or – worse – or talked to cried, and
(C) Do not want to wait too long.
The “wishes” are a little more elaborate, but nothing that can not be provided if it is running what could be the beginning of a real business:
(A) They want their dishes hot and cold salads;
(B) They want the wait staff to be helpful still relatively invisible, and
(C) If you are having dinner with someone, that person who wants to congratulate them suggesting his restaurant.
Note that the recipe of the grandmother of the mother country or the background image of luxury on the wall or even enter into the equation yet. Nor does it matter if your recipes are authentic and exciting, or were designed by Gordon Ramsey himself – unless and until it can meet the basic “wants” and “not wanting” their clientle.
And if you’re saying to himself: “Ah, but we have covered, these things never happen in my restaurant,” think again.
Even the best restaurants can not meet the six elements at any level of consistency. They recognize this fact and work on it every day.
Which is what makes them the best restaurants around.
Hey, you just said, “But my business is different”?
Puh-leease!
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