Either way this trend is good for the food and beverage industry. The clients visiting restaurants in regular basis will also benefit, as there are likely to be more choices for them.

Due to massive competition between the restaurants and bars, the owners and managers are spending lot of money in trendy decors, lounge seating, imported chinaware and glassware and very elaborate food and beverage selections leading to high inventory cost. Does this guarantee the success of the restaurant? Maybe not. Understanding how to operate a successful restaurant and bar is like having a hangover. You can talk about it or read about it, but until you experience it, you just don’t know what it’s like.

Now, let’s get to the point. It is the quality of your product, you sell, and that will ultimately retain your guests. Your restaurant revenue is generated by the sale of food and beverages, but what about the invisible product called “service”? How serious are we as managers regarding the quality of service extended to our valued customers. The waiters, waitresses, bartenders and hostess are the assets of any restaurant or bar. But we tend to overlook their importance and hesitate to invest on them. This is the biggest mistake we make. Investing on manpower does not mean hiring more staff than required. Rather it means hiring skilled staff and allocating your budget on training and development of the staff. They must undergo trainings in basic subjects like courtesy, grooming, body language, handling guest complaints, communication skills, menu knowledge, up selling and suggestive selling techniques etc. >>Read More