Sunday, December 5, 2021

5 Things Every Restaurant Goer Always Notices

Opening up a family restaurant is a dream that many people have, especially if they come from foodie families themselves. It’s a romanced concept–one that makes people dream of the day they have something that gives them that classic sense of familial pride. 

Truth be told, restaurateurs have their work cut out for them. 

The restaurant industry is notoriously difficult to break into and insanely competitive. When you pair that with the extremely low profit margins, the work it takes to keep up a restaurant, and the criticism that you have to withstand, it’s easy to see why so many people burn out. 

Staying in this field takes a little strategy and that means knowing what to focus on when you’re making your customers’ meals and setting up your restaurant. This requires focusing on what people are most likely to notice…such as these top five things below:

restaurant
  1. Food Quality. A restaurant won’t stay in business too long if they serve terrible food. People will always pay for quality, and will always remember restaurants that make them sick. If nothing else, make a point of making great food. 
  2. Food Prep Time. Food culture can vary from place to place, but for the most part, Americans don’t dilly-dally when it comes to their food. They want their food, and they want it now! Food prepped in a timely manner will always do well. 
  3. The Patrons. People generally want to go to venues where the patrons come from a similar or slightly better class than they are. They want to feel like they belong there. If your venue gets a reputation for bad patrons, expect to see more bad patrons arrive.
  4. The Cleanliness.  Have you ever gone to a restaurant, only to see a roach skitter underneath a table? It’s easy to see why cleaning up your restaurant is a must, even if the Health Department isn’t involved. 

Ambiance. The way you decorate a restaurant sets the tone for the mood. Every little element counts — the lighting, the acoustics, the materials you use, the colors you pick, and even the way you put together your menu will matter. After all, what else is a restaurant’s brand, if not ambiance?

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Ossiana Tepfenhart
Ossiana Tepfenhart is a food critic, writer, and at home culinary enthusiast!

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