When consumers plan to dine out, they now have a wide range of restaurants to choose from. With so many restaurants available, a restaurant has to come up with ways to stay competitive. Many restaurant owners want to know how to improve their business. Fortunately, there are a number of things a restaurant owner can do to make their restaurant more attractive to customers.

1. During these difficult economic times, many people are looking for ways to cut down on costs. Take time to reevaluate your menu prices. Are your customers normally big spenders? Or do you have customers that enjoy a reasonably priced meal? If the latter frequents your restaurant, make sure your prices are sensible and fit with the type of restaurant. Consider implementing daily specials or a special menu with a number of meals at a discounted price.

2. The meals you serve should be high quality and delicious. Your food should be fresh and prepared properly. The dish should be pleasing to the eye. It should also fit with the theme of the restaurant. Be mindful about providing some healthy dishes. It is important to keep up on consumer lifestyle habits.

3. Your restaurant should be warm and inviting. The decor should be pleasing to the eye. Make sure you use proper color schemes, comfortable seating, and a pleasant view. Consider adding something unique to the restaurant that makes it stands out from the other restaurants. Examples could be a water fountain, replicas of historical paintings…etc.

4. Arrange special promotions at the restaurant. This can include a special brunch on Sunday, a buffet night, a theme night such as the 1950′s, musical performers, sponsoring sporting and charity events…etc. You can also have a really fancy and delicious dessert that is unique to any other restaurant. It is important to come up with new and exciting marketing strategies. Without constant marketing, people will forget about your restaurant and visit restaurants they see advertised. Make use of fliers, local newspapers, websites, radio, and sponsoring events

5. Cleanliness is essential to a successful restaurant. Take a walk through the restaurant and look at the floors, walls, fixtures, decorations, lamps, and the bathroom. Do you need a paint touch up? Should you give the restaurant a total scrub down? Remember, restrooms have to be spotless with no unpleasant odours. What does the exterior of the restaurant look like? The exterior is the first thing a customer will notice. Is it bland, unattractive, or messy looking? Perhaps you should fix up the outside to make it eye catching and attractive. Add bright colors, and unique decorations. Your parking lot should be easy to access.

6. It may be time to do a staff evaluation and retraining session. Your staff should be dressed professionally, neat in appearance, and clean. They should also be courteous, gracious, and pay special attention to their customers. As well, they should be welcoming, hardworking, dedicated, and respectful. Customers should feel welcome and that their patronage is appreciated.

Regular assessment of your restaurant will allow you to make the essential enhancements, improvements, and additions that will ensure a constant and steady loyal customer base.

Plan your shifts ahead of time

How many managers do you know that have no idea who is on their schedule before that shift actually arrives? These are the same managers who are never prepared for the possibility of being under or over staffed. Likewise, they never set shift goals, Things To Do, or training focuses. They are, however, the same managers who will complain the next day about the tough shift they had.

Assume shift responsibility

One problem that many managers have is the fact that they seem to take forever to assume responsibility or their shifts. They may arrive on time, but they have to first enjoy a relaxing cup of coffee, maybe a smoke or two, and even catch up on the latest store gossip. Some may even wait for the previous manager to leave before accepting shift responsibility.

Arriving a good 15 to 30 minutes early for a shift is more important than they realize. Instead of going for that first cup of coffee, they should be doing an initial brief walk-through, greeting members of their team and making notes for the shift.

Set the mood for the shift

One of the most under utilized methods of setting the mood for a shift is something as simple as a One Minute Team Meeting. It doesn’t take but a moment to pull your staff together (either as a whole, or if a larger operation, by departments) and communicate your goals with a positive mental attitude.

Great phrases include:

“We’re going to have a good time tonight!”

“We’re going to make our customers happy today, and here’s how… ”

“We’re going to be out one hour after closing tonight, and here’s how we’re going to do it… ”

Of course, you can always set other moods for your shift.

A mood of indifference can be set by not really making an effort to communicate with your staff at all. Likewise, a mood of tension can be set by going all out in your efforts to let everyone know that you’re a hard-nosed jerk of a boss, and that you’re on the warpath.

Part of your job is knowing how to create an atmosphere of excitement. Teams that are excited about what they are doing produce results.

Get organized

While doing your initial walk-through, take notes as to what your priorities will be for the shift. Check your product and inventory. Review your management log and communicate with the other managers. Use your operation’s systems, whether they be work station charts, party books, a.m./p.m. checklists, Things To Do lists or prep sheets… they are all vital.

Float

There is no place for an office manager in restaurant operations. Be visable by practicing Management By Walking Around, however, don’t get in the way of your staff (some managers confuse the two).

Set high standards. Don’t allow mediocrity. Never walk past a mistake. Use timely feedback. Be results oriented.

Provide Ongoing Training

Too many restaurant managers feel that once an employee’s initial training is over, they’re trained. Operators who have this belief usually have an ulcer to go along with it. Realize that training is an ongoing process and is done with each and every encounter with your staff. You should be able to teach something new to each person.

Leadership

Leadership consists of many things, including everything detailed above. But it also includes encouraging teamwork; giving recognition and appreciation; and setting the example. Don’t be afraid to make a decision. Your response may not always be the proper one to make, but at least you didn’t allow the decision to be made for you through inaction. It is much easier to lead someone than it is to push them.