From all that we write about restaurant management, attract customers is definitely the hardest thing in this business and what every entrepreneur in restaurants trying to do. Very few get the desired success and this is because most lack the skills appropriate to do so.
First let’s talk about what not to do:
1-Do not start selling it.
The menu must be set to the type of dishes offered, ie if we talk about Mexican food tacos, burritos, cakes, perhaps a good mix often, but not with seafood, grilled chicken, hamburgers, chicken Singalong style, beef broth, American breakfast, French toast, etc.. At the end you will have a really bad quality food and do not know anything and least so says the menu to appear more a workbook than ten pages. You will get more customers are increasingly complaining about and of course losing them. Not to mention the cooks are not going to know or how to prepare and cash as copper. Indeed it is a disaster of this nature a menu.
2-Do not promote your dishes never best sellers.
In order to reach more customers will promote many restaurateurs around. This is not a good idea, the basis for promotion must be very clear new dishes such as family or combos, cymbals for children who have less product than regular plates, specific hours of validity of the promotion, days and course to train your staff. This requires an investment in propaganda, otherwise no one will notice. Note that the promotion aims to attract more customers, not existing customers to buy the promotion. If this happens, your ticket may significantly lower average and this going to affect their income.
Remember, usually from Friday to Sunday sales rise, consider whether to promote only from Monday through Thursday.
3-Do not use poor quality photos in their advertising
If you are going to advertise with pictures of their products please be of good quality.
Do not put photos of poor quality or will not resemble what will serve their flyers, banner, poster or product promotion.
Simple techniques that can be applied require that you have a domain of your letter menu. This means that every restaurant is cash or charge the client record where these records can be simple or use of software. What is common between the two records that mark the PLU is sold, the data we have to handle adequately because it is the statistic that will tell us the amount of dishes that are sold, this in addition to that we use to cost control, purchasing, production , we will use to measure the amount of sales generated by promotions and therefore analyze whether the promotion is running or if you have to make some adjustment.
The first technique is to promote new dishes
Breakfasts
Entrees
Tickets
Desserts
Beverages
Combined
Specialties
Remember that every dish you promote should be properly funded to avoid losses.
If you want to attract customers, the price should be really attractive. Remember the famous dollar burger at a famous restaurant to date has sold several million, and has forced the competition to create your own product of a dollar, creating some even lost because they can not compete with that price its production structure.
His new dishes must be related to those already sold. If you have not promote breakfast breakfast, what I suggest is that if you sell breakfast can promote a new breakfast.
Use the media
Today the media are active part of the daily lives of the people, for example Facebook, Tweeter, internet, etc.. Take advantage of these means, make your website attract more customers, increase your delivery or catering.
Instruments that are truly easy to make, very cheap and have a positive impact in the search for new customers.
Create a promotional plan
Develop a calendar of promotions to be made during a specified time and area if you are sending propaganda. Do not throw all promotions once and then left with nothing. It must be dynamic, progressive and area.
Develop promotional pack: 4 people – 8 people – 12 people
Each pack with their respective packages. Do it professionally, that the dishes look as appetizing as possible, easy to order, easy to carry, easy to serve, good price.