Micro trends have made interior (restaurant) design somewhat of a difficult task because of the overwhelming number of options available in the market. However, we have pinpointed some of the top restaurant design trends of 2023 to make your restaurant functional yet...
Kitchen Hood Installation: Frequently Asked Questions
In order to elevate your cooking game, but also assure your restaurant’s safety, it’s necessary for you to acquire a sleek and powerful kitchen hood. A lot of questions arise regarding this important piece of equipment, especially whether they are really necessary or...
Types of Exhaust Fans and their differences
Commercial kitchen ventilation is of utmost importance in any restaurant. It’s in charge of eliminating steam, smoke, smells and other types of waste such as grease that stem from cooking. In commercial kitchens, range hoods are large pieces of equipment composed of...
Common vent hood system problems
Vent hoods are just the tip of the iceberg of a more complex system composed of duct work installation, fans, a control panel, access panels and a fire suppression system. That’s why it’s easy to get caught up with several problems from different sources related to...
Regulations and requirements for commercial kitchen hood systems
Opening and maintaining a commercial kitchen is a meticulous process with many steps. Complying with regulations and requirements is mandatory for every establishment in order to maximize safety of the public and staff alike. This is especially relevant regarding...
5 ways to improve restaurant profitability
Profitability is always on the mind of restaurant owners, and there are many ways to increase it, such as a focus on infrastructure, menu, and employee training. Choose a place to start and take a look at the following tips.
Optimize the prices of the plates
The first secret in improving the profitability of your restaurant to the maximum possible is to start by optimizing the price of your end products: the food.
A novice mistake is to price the dishes based solely on the ingredients used to create them, however, when having a quality business, you must conduct thorough studies to include each of the factors that are involved in the creation and handling of the dish: materials used, the cost of the kitchen staff, and the complexity in the presentation of the dish (resources used to carry and handle the dish once it is in the customer’s hands). A smart way is to keep data charts with each of the factors under consideration and the impact they have on the final price.
Train employees to upsell
Employees must be dynamic tools in helping the restaurant sell the best version of each of the dishes or products offered in the restaurant. The personnel in charge of handling customer orders must know how to offer more options to the clients that increase the restaurant’s profits, for example, larger portions of appetizers and accompaniments, not only by telling them about their availability but also by commenting on the benefits of ordering bigger portions, or how well certain side dishes may complement another taste-wise.
Optimize the menu
Speaking of optimizing the dishes, we must keep exhaustive control of the restaurant’s sales, including which dishes are the best sellers, those with average sales, and those with poor sales. Based on this, strategies should be developed on how to improve profits for each. For example, with the best sellers, how can additional elements be offered that can provide a benefit? What other ways can you economize the procurement of materials used for the creation of the dishes? For dishes with “so-so” sales, how can they be renewed or made more attractive, either with special deals or by reinventing the dish? For those with poor sales, you can analyze how to improve their attractiveness by comparing them with the dishes that sell better, or evaluate whether it is better to eliminate them from the menu altogether.
Create an image that sells
It is important to optimize the image of your establishment to the maximum extent possible, with appealing visual design, entertainment to accompany meals, and a striking presence in social networks. In short, you need a distinguishable personality. If you get your establishment to develop a sufficiently attractive identity, profits will not only come from the sale of food, but you can also add merchandise sales, hosting events, workshops, among other things.
Create a bond of trust with customers
Finally, once you have optimized all the components of the service, and have created a recognizable image, the best way to continue looking for profit strategies is to use customer feedback to polish all the areas that are necessary to offer a better service that in turn is accompanied by a better revenue margin. You can use feedback cards and quality polls to do this. After all, a satisfied customer, or rather, a happy customer, that came to your restaurant, will return again and will bring more people.
Get in touch with our team at Protech, a well-established and experienced group of experts and technicians, to learn how to increase your restaurant profitability now. Contact us now!