Fri, 19 December 2014
Every restaurant manager, owner and chef worth their salt makes sure to watch and visit the latest hot places and clever competitors. Many of your customers got there first – they’re after newer and better – the pressure is unrelenting!
In this podcast, Ken Burgin looks at how you can take an organised and strategic approach to learning from competitors. The focus of your observation will be on three main areas: the visitor experience, productivity, and sales & marketing. It’s much more than just looking around and snapping photos. Consider the staff, the furnishings, how the atmosphere is created and how management orchestrates the experience. Is the place productive, and how can you work out their running costs? You’ll also be looking at the menu, the marketing and social media activity – that’s where you see customer reactions.