How Top kitchen equipment profit in the HORECA business, why do chefs prefer it?
Introducing a restaurant business in India is a valuable prospect. However, it is not an easy business as there are all kinds of restaurants one can enter, based on the menu type, preparation procedures, and pricing.
Commercial kitchens in India is a humongous opportunity. Many Manufacturers have been able to tap it. A one-stop shop for all commercial kitchens including restaurants, hotels, and new bakery set-ups is the need of the industry.
Now as the kitchens are becoming modern, we do mainly machineries and stainless steel equipments.
One can choose from an all commercial kitchens such as restaurants, fast-food corners, new bakery quick service equipments like coffee machines, dishwasher, waffles machine, and ice cube machines. The best quality equipments manufactured by World’s leading brands including Hotmix Pro, Brema Ice Makers, Irinox USA, and Scotsman. set-ups, canteens.
There are multicultural, fast food, simple casual, casual dining, fine dining, fast service, family-style, barbecue, cafe, restaurant, cooking tabletop, etc., to name a few. India’s food industry offers massive market and investment prospects, equipped with technologically advanced food activities.
Is restaurant business a high return business?
Owners need to understand the difference between investment and cost. Saving money on cheap infrastructure results in higher operational costs. For a new brand it roughly takes six to seven months to make profits excluding the capital costs.
“This business will only start making money once your brand value is created in the mind of the buyer. One can start making money from the 6th month of operation provided they have invested enough time and effort in keeping the operations in check and given time for brand build up. Without recognition the business won’t sell at all
Incompetent labour and poor infrastructure also results in business growth as consistency and hospitality are key for business development. “Major factors include the quality and skill set of employees, be it cooks and chefs, delivery partners or even the packaging partners. Every little thing matters these days and is a variable in determining the success of the business.
Food consistency, payment of vendors on time, innovation, check for pilferage are other things that ensure profitability.
A restaurateur could not expect immediate profits and sales. It took time to establish presence, name and trust in the market. It took considerable time to expand business in various locations. But today with Multinational restaurant aggregators and food delivery companies, restaurants and eating outlets have a wider platform and market to cater to.
The importance of appropriate cooking equipment from your kitchen to your restaurant cannot be stressed enough.
For those who wish to be the best cook they can be, having the appropriate cooking equipment is crucial to cooking success and minimal frustration.
The Appropriate Cooking Equipment for the Job
Fitting cooking equipment helps in the fast-paced processing of food. One of the important factors people are looking at a restaurant is the fast turnaround of their orders. They came in hungry, and they would want to get their food at the soonest possible time. Restaurants could only do that if they have the cooking equipment that could help them deliver the food that the client has ordered. Using traditional or home cooking equipment could not survive the large orders, which is the reason why cooking equipment made for restaurants is the appropriate thing for food establishments.
Why Do I Need Specific Cooking Equipment?
Everyone has heard the saying; “the right tool for the right job,” and “you are only as good as your tools.” These sayings are very true when it comes to the choice and use of cooking equipment. The quality of the cooking equipment that you choose to use is as outstanding as the tools themselves when it comes to work and food quality. Given that there is a wide variety of cooking equipment required for an even more extensive range of dishes, it’s essential to make sure that you choose the right types and quality meet your kitchens needs.
Enhance your hot food program with our specialty-crafted equipment selection, including:
- Auto-Lift and Pressure Fryers
- Deli Cases and Hot Food Merchandisers
- Ranges, Vent Hoods and Fryers
- Rotisserie and Convection Ovens
- Roller Grills, Flat Grills, and Char Grills
- Warming Cabinets and Pizza Ovens
Getting your commercial kitchen up and running.
Serving Ware
If there’s nothing to serve the food on, there’s no restaurant. You’ll need tons of cutlery, plate ware, bowls, ramekins, cups, and glasses. Consider the number of tables you can fit in your restaurant and how many guests you hope to serve every night when factoring in how much to buy. Consider breakage – in the chaotic environment of commercial kitchens; it’s not uncommon to lose a plate or glass every few shifts.
Cooking Equipment for Your Commercial Kitchen
Consider what tools you’d need to execute your entire menu in one shift. Pots of all sizes, sauté pans, tasting spoons, mixing spoons, sheet pans, whisks, fish spatulas, ladles, bowls of all sizes, squeeze bottles, bench scrapers – the list goes on and varies widely depending on the type of food you want to make. You’ll also need more of each item than you expect.
Safety Equipment and Your Commercial Kitchen
Make sure your kitchen has proper safety equipment. A well-stocked first aid or medical emergency kit is crucial in a commercial kitchen that runs on fire and knives. Check your local fire department guidelines before purchasing fire, safety, or sanitation equipment, and avoid potential complications by always keeping your kitchen up to fire code standards.
Commercial Kitchen Freezers and Refrigerators
All commercial kitchens require a refrigeration system of some type. Without a fridge, you can’t keep the ingredients and prepared foods fresh. Freezers are also crucial for inventory management because it’s much more cost-effective to buy 300 steaks and freeze them than to buy ten steaks every day.
Industrial-grade refrigeration units are designed to meet the unique needs of the food industry. For example, they can cool large pots of sauce to a safe temperature in record time, so they’re a crucial purchase for any food handling operation. You’ll have to decide between reach-in units and walk-in units.
Make sure to seek professional help for installation and that you know how to properly maintain your unit, as they can be costly to repair.
Food Preparation Counters and Cutting Boards
Prep tables, counters, and cutting surfaces are essential to any commercial kitchen and come in various sizes. Choose preparation surfaces made of stainless steel, sturdy against corrosion, doesn’t absorb bacteria from food or meat and can withstand the harsh cleaning products used in commercial kitchens. On the line, you’ll want food prep counters that have small refrigerators underneath them for easy access to food prepped for each station.
As for cutting surfaces, choose either plastic or wooden cutting boards. Plastic boards are more comfortable to sanitize but can develop deep grooves that can hide bacteria. Wooden boards are generally tougher to clean than plastic ones but don’t develop grooves as quickly.
Ranges and Ventilation
If your restaurant plans on making anything but salad, you’ll need a kitchen range. The range is the powerhouse of the kitchen, so it’s essential to choose one that meets both your cooking needs. Like residential ranges, commercial units can be either gas or electric. If you’d prefer a visual, responsive cooking experience, go for a gas range.
Gas ranges make it easier to judge heat levels and change from high to low settings much faster than their electric counterparts. Alternatively, electric ranges have smooth, elegant, easy-to-clean designs and come in three sub-categories.
Standard electric ranges use coils to heat food, whereas you cook directly on the flat surface of smooth-top electric ranges. Electric induction ranges employ magnetic coils beneath a ceramic glass top to generate heat, but they require unique magnetic cookware to work.
Ovens
Most ranges come outfitted with an oven. If your operation centers around baked goods, it may be in your best interest to purchase a range with a convection oven setting. Unlike regular ovens, convection ovens have a fan and exhaust system that blow hot air around the food. They are a great appliance for roasting, toasting, making pies and cookies, or dehydrating.
Sinks
Sinks are vital to any kitchen because they provide running water as well as space for handwashing, cleaning produce, defrosting frozen meat under running water, or washing the occasional cooking utensil as needed.
Health and safety authorities typically require commercial kitchens to install a triple-sink wash station and a commercial dishwashing machine, as well as a dedicated handwashing sink.
If you’ve ever attempted to purchase cooking equipment for a new kitchen or tried to improve the quality of tools in your current kitchen you’ve found that stocking up on high-quality kitchen essentials is much more complicated than it should be.
Nowadays everywhere we look someone is telling us to buy their product that will supposedly make our lives easier. I’m sure all the following sound familiar:
- Cooking TV show hosts recommending their products
- Branded cooking sets from your favorite celebrity chef
- Kitchen stores stocking unusual, “one-trick-pony” items
- Infomercials aggressively selling cheap gizmos
- Kitchen websites are promoting every piece as a “must-have.”
Instead of making you sort through all the clutter, let’s give you a list of the essential cooking equipment every home needs.
An All in One Cooking Equipment Gem
Not all cooking equipment can open worlds of possibility more readily than a stand mixer. With a sound mixer, you can make batter and dough for cakes, cookies, bread, and pastries, beat eggs and whipping cream quickly and even whip homemade marshmallows from gelatin, light corn syrup, and candied sugar.
Knives
Everyone has that one favorite cooking equipment piece in their home and one favorite knife that never gives you any trouble. Sometimes when you’re going for a delicate cut, skip the chef’s knife and turn to the paring blade instead. It’s perfect for peeling fruits and vegetables, slicing small items like garlic cloves, and deveining shrimp. You can also hold it in the air and peel an apple, eliminating the need to use a cutting board.
Small Ware Cooking Equipment
If your fingers haven’t built up years of heat-resistant kitchen calluses, you’re going to need to turn those chicken thighs.
Get yourself a pair of long (10 inches is perfect), locking, stainless-steel tongs.
All of the above cooking equipment aside, never forget the power a beautiful set of glass plates and cups have; making your kitchen stand out in the best way.
Excellent quality and well-functioning restaurant supplies are the backbones of a restaurant’s success.
While you may be able to operate a restaurant without regular equipment maintenance in the short run, the long-term effects will add up. Decreasing equipment utility increased wastage, decrease profit margins, ultimately more significant damages and losses, especially if the supplies break down at an unfortunate time i.e., right before opening time.
Cost-Effective Restaurant Supply Maintenance
Regular maintenance of restaurant supplies is not just practical to avoid last-minute emergencies but also incredibly profitable. According to a recent survey by an industry association, chains who have set up formalized processes, technology, and people in place to manage repairs spend 50 percent less than the industry average.
Cleaning Your Restaurant Supplies
Before and after you have professionals assisting you to keep your restaurant supplies up to standard, you should be implementing these techniques.
Refrigeration: clean condensers and coils.
Cooking Equipment: clean burners; calibrate burners and thermostats on appropriate equipment.
Steamers and Combi-Ovens: de-scale boilers; calibrate unit.
Dish Machines: de-scale booster heater as well as the interior of the unit; calibrate all float switches; maintain all sensors.
The lifespan of Restaurant Supplies
Restaurant supplies are operated upon regularly, normal wear and tear are a given. Regular maintenance ensures that there is no extra damage apart from this anticipated depreciation of the machine. Thus, regular supply maintenance in restaurants ensures that the equipment damage does not lead to its premature breakdown. That way, the life of the equipment is sustained and in fact, increased because even the effects of regular depreciation substantially decrease. When you maintain your machines regularly, you can spot minor damages and get them fixed, which averts significant, hazardous accidents and increases the restaurant supplies’ lifespan.
Used Kitchen Equipment
The key to the perfect outcome of foods is the preparation that takes effect before the cooking process. Scales for the correct proportions, slicers that adjust to the precise thickness for an undeniable unique taste, and dough mixers, sheeters, and presses will give the business mastery of your dough making the process.
Lightly used kitchen equipment can be more affordable and allow you to access more of a variety in your kitchen.
Affordable Doesn’t Mean Compromise
“If you are looking to save money but still want quality commercial kitchen equipment, furniture, small wares or supplies, Used Equipment can help… available at prices that fit well within your budget.”
Cutting Initial Cost Signs Not Quality
Market offers used kitchen equipment at a fair price, so you don’t need to worry about bargain hunting. And what’s more, they offer refurbished kitchen equipment as well.
Cooking equipment disasters you can avoid through proper safety procedure and careful proceeding.
Kitchens are the heart of the home, but they’re also home to a lot of cooking equipment that can pose safety hazards. Cooking fires top the list of things that can go wrong in the kitchen followed by injuries from knives, cookware, food processors, microwaves, and blenders. Fires related to cooking peak over the holidays—Thanksgiving has three times the average cooking-related fires.
Keep an Eye on Your Cooking Equipment
Fires involving cooking equipment account for two of every five reported home fires. Unattended cooking equipment accounts for one in three fires, and half are ignited by fat, grease, oil, or related substances, according to the National Fire Protection Association. If you spend a lot of time in the kitchen, take a minute to bone up on these safety tips to avoid accidents.
Stay in the kitchen when you are frying, grilling, or broiling.
If you are simmering, baking or roasting, remain at home and check the food often. Set the timer as a reminder.
Keep anything that can catch fire—potholders, towels, food packaging—away from the stovetop.
Always keep a lid nearby to smother small grease fires by sliding the cover over the pan and turning off the burner.
If a fire starts in the oven, turn it off and leave the door closed.
If the fire gets out of hand, leave the house and call 911.
Keep a fire extinguisher with a minimum 5-B:C rating on hand.
Safety Tips for Dangerous Cooking Equipment
One of the great dangers in the kitchen are those blades of honed steel created to slice through produce and flesh: your kitchen knives. There are too many tips for listing here; there are whole classes dedicated to knife safety. But with some basics in mind and a review of more comprehensive knife safety guidelines, you can lessen your risk of injuring yourself or ditching a digit.
Always use sharp knives.
Do not hold food in your hand while you cut it.
Always cut on the cutting board. (Use a non-slip one or place a damp dishtowel beneath it to prevent it from slipping.)
Always keep fingers on top of the blade in case it moves.
Keep knife handles free of grease or other slippery substances.
Keep knives away from the edge of the counter to lessen the chance of being knocked off.
Never try to catch a falling knife!
Wash knives immediately after use. Do not leave knives in a sink of soapy water where they cannot be seen. Keep the sharp edge of the blade away from you when washing.
Whether it’s fire, knives or blenders, be mindful with your cooking equipment to spare yourself a trip to the emergency room.
Safety tips for your commercial kitchen to keep it running smoothly and keep disease out.
A well-run commercial kitchen means maintaining the utmost cleanliness and safe conditions for your food preparation. If you were to contaminate an area with Salmonella or other dangerous bacteria accidentally, your customers and employees could get very sick. You also need to know how to pass any checks done by the local health department, so your restaurant can operate with full certification.
Ask Yourself, Is My Commercial Kitchen Safe?
Preventing food preparation area accidents:
- Do my employees use a stool or footrest to avoid prolonged standing?
- Do I make stools and footrests available to my kitchen workers?
- Do we rearrange food prep tasks to avoid overreaching?
- Do we use mechanical kitchen appliances for chopping, dicing, or mixing foods to avoid repetitive stress injuries?
- Do we provide approved uniforms, hairnets, and gloves for our employees?
- Do our employees wear uniforms, hairnets, and gloves?
Preventing lifting accidents
- Have my workers been trained to lift with their legs not with their backs, whether it is a light or heavy load?
- Are workers trained to bring bulky items close to their chest so they can stay balanced and eliminate straining?
- Are employees trained to use tilt containers or get help when lifting or pulling fluids or bulky items?
- Are my employees empowered to point out safe and proper lifting techniques to fellow employees?
- Do supervisors take the lead by setting the right example?
Preventing slips, trips, and falls
- Is the kitchen staff trained to mop up spills and wet areas immediately?
- Is kitchen, supply areas, freezer floors, and walkways kept free of clutter?
- Is the proper ladder training provided?
- Do employees know how to use ladders correctly to avoid overreaching and overextending themselves?
- Are employees required to wear proper slip-resistant footwear?
- Is the kitchen floor swept and mopped each night?
Proper Handling
All produce needs to be washed and scrubbed thoroughly before being served. Washing can be done right before serving, as some veggies wilt if removed too far ahead of time. Never use soap or bleach on produce. Coldwater is best. A produce brush for harder items like turnips, carrots, or potatoes is recommended.
Conduct Self Inspections
A good commercial kitchen manager conducts regular self-inspections so that he can make sure to spot problems before they get out of hand. Preparation is especially the case since many kitchen inspections conducted by the authorities are conducted unannounced, making it extra essential to stay prepared.
Why You’re Cleaning Your Commercial Ice Cream Freezer
- To comply with FDA regulations
- To comply with FSSAI norms
- To comply with Indian State Department of Health’s Food Safety and Sanitation Program
- To avoid contamination
- To prevent your guests from becoming sick
- To make more room for fresh inventory
Unless there’s a lot of spillages, a prolonged power outage or you are in a high-humidity area, most ice cream freezers can get a thorough cleaning once a month. Follow manufacturer’s suggestions, however, since recommendations vary from model to model.
To many, cleaning an ice cream freezer merely means pulling out all the food and allowing the appliance to defrost.
Defrosting is a vital step, but it is not the only thing that needs to happen to maintain a clean freezer. To ensure optimal performance and keep your utility bills low, clean your machine to prevent cross-contamination in your ice cream freezer.
How to Clean Your Commercial Ice Cream Freezer
- Turn off the ice cream freezer: Switch your freezer off or unplug the unit; whichever is most accessible.
- Empty the ice: Empty any ice trays into a bowl and place in the cooler.
- Unload the ice cream freezer: Take out all the ice cream and put it in the cooler.
- Remove and wash all detachable drawers and shelves: Let the units come to room temperature before cleaning to avoid cracking.
- Use Recommended Cleaner: Clean with the recommended cleaner as needed.
- Wipe down the doors and door seal: Don’t forget to wipe down the ice cream freezer door and the surrounding seal! Dry the ice cream freezer off with a towel before plugging it back in and restocking it to avoid ice buildup.
Kitchen equipment is a great help in maintaining the cleanliness or orderliness in the kitchen. Some of this equipment could help the cook chop, slice, and neatly mince raw ingredients. Cooking equipment specially made for such, and they are designed to be mess-free as well.
Why Is Good Kitchen Layout Important For Restaurants?
1. Time And Cost Efficiency
A correctly laid out kitchen layout is imperative for efficient production. It should be designed keeping in mind the equipment and space available, thereby reducing the need for future modifications. Imagine all the lack of efficiency due to poor spacing between different workstations or raw material wastage due to poor temperature control. A good kitchen layout makes adequate space for storage and advanced equipment and helps cut down on the expenditure.
Furthermore, a good kitchen layout is essential for the restaurants to prepare as many orders as possible. No chef wants to keep the guests waiting for long periods. To dole out maximum orders and decrease the table turnaround time, efficiency is what a kitchen needs. One should make sure that the kitchen layout provides the chef and the kitchen staff with everything they might need at an arm’s distance, cutting short the preparation time for the orders. They should have no difficulty accessing the different parts of the kitchen.
2. An Ordered Kitchen
Running a restaurant is all about delivering great food out of a hygienic and clean kitchen. Managing an ordered kitchen and keeping it clean becomes easier for the staff. A good kitchen layout gives proper structure to the day to day responsibilities of the kitchen staff by allocating adequate spaces to every piece of equipment and making room for every process.
A mismanaged kitchen can be a menace in terms of efficiency, productivity and safety. However, when the kitchen layout is carefully planned, every kitchen element is in its right place, and each process is carried out smoothly.
Attracts And Retains Talent
Good chefs are demanding. They will demand a fully functioning modern kitchen space instead of a kitchen that’s neither here nor there. A restaurant kitchen built considering ergonomics is likely to be appreciated by the chef as well as other kitchen staff. Any changes they might suggest in the layout is only because they are professionals and aware of the things that can affect the kitchen productivity. A kitchen that provides a comfortable and clean cooking environment, easy mobility, maximum safety, and has all the essentials is, no doubt, a catch for the chefs.
Furthermore, a staff that is attracted to the kitchen will mostly be satisfied with working in it. A happy and satisfied kitchen staff is a sign of a successful restaurant business.
4. Increased Production Output
Arranging work areas is a vital task in designing kitchen layout for restaurants. There has to be an appropriate distance between the sink and the cooking range of the kitchen. Enough space should be provided to the people amidst the process of preparing food. The flow of people and products in the kitchen should be as smooth as possible to prevent haphazard operations or discrepancies with the orders. All of this adds to increased production output and decreases the table turnover time.
The kitchen layout is highly dependent on the cuisine you offer. The cuisine decides the equipment that you will be needing. The equipment eventually decides the layout of your kitchen.
5. Increased Staff Safety
A small and unorganized kitchen space might create problems in kitchen management. The servers might bump into the working staff spilling the dishes, or by the time the chef reaches out for the salt, the whole dish is burnt out. A well-thought-out kitchen layout minimizes accidents for the staff. By providing enough space and allocating appropriate sections to equipment, raw materials, and inventory, an efficient kitchen layout can make operations easier and make the kitchen accident-free for the staff.
The ideal kitchen layout should also make space for efficient ventilation systems to rid the kitchen area of all the unpleasant gases and steam coming out of the equipment in the kitchen while the food is being prepared. Furthermore, fire safety is also one of the essentials that a kitchen space should provide for, by facilitating the easy evacuation of staff during emergencies.
A well-designed kitchen layout improves the restaurant’s overall performance by letting the chef stand in one place and do all their work with minimum walking, moving or bending.
- Create a timeline for service.
- Train servers and Floor staff to work within a time frame when they serve guests.
- Start by determining how many minutes each step of service should take.
- For instance, how long should servers wait before checking back after delivering an entree?
- The standard is two minutes, but you can make a timeline that works for you. It’s impossible to stick to a time limit for every guest, but it helps with table turnover to have a general guideline.
- Invest in mobile POS tablets. You can streamline the order and pay process by putting mobile POS right into the hands of your servers. A handheld POS allows your team to take orders at the table and send them to the kitchen immediately. No more waiting in line at a POS station. Mobile POS helps you reduce steps and speed up your service.
- Update your dining room. Your dining room layout and decor have an effect on how long guests linger in your restaurant. Some restaurant concepts encourage guests to stay and enjoy a leisurely meal, but if you want to increase table turnover, there are ways to flip tables faster. Utilize tables and chairs instead of comfortable booths, and place your seating towards the center of the dining room. Being surrounded by busy activity can influence diners to eat quickly.
- Limit your menu. Reducing the number of items on your menu helps to speed up several processes. Customers spend less time looking at the menu, and the kitchen can prepare dishes more quickly.
The difference between a 15-minute wait and a 20-minute wait may seem small, but it can make or break a restaurant.
The right kitchen equipment can help you streamline the cooking process and get food to tables as quickly as possible.
Excellent quality and well-functioning restaurant supplies are the backbones of a restaurant’s success.
While you may be able to operate a restaurant without regular equipment maintenance in the short run, the long-term effects will add up.
Your commercial freezers are a vital part of your restaurant operation.
They hold the food and supplies you’ve bought to keep them at their freshest until you need them. Unfortunately, when a freezer malfunctions, you can lose in hundreds or even thousands.
Tips for Cleaning Your Commercial Kitchen Equipment
Once you’ve made the investment in good kitchen equipment, it’s important to keep up with cleaning and maintenance.
You have to take care of your equipment for it to take care of you. And neglect can cause some costly repairs – which is no fun for us or you.
Let’s talk about tips for keeping your kitchen equipment like new in between servicing.
Always Read the Manual
This may sound truly basic, but for goodness sake read the owner’s manual for your kitchen equipment.
It’s not going to be a thrilling read but the manuals are full of tips and tricks that you probably didn’t know.
Even if you’ve owned a similar model previously, new versions of the product usually have minor differences that make a difference in how you care for them and use them.
Clean Up Spills
Just like momma taught you – clean up that spill as soon as you see it.
This prevents it from baking onto your equipment or – if you spill something corrosive or acidic – permanently staining it.
If you spill in your oven, that can affect cooking temperatures and mess with your food prep.
So take spills seriously!
Cleaning the Interior
Each day, take a few moments to wipe down the interior of your oven, fridge, fryer or grill.
Using a mild detergent soap is usually pretty safe, but check the owner’s manual.
You want to make sure that your cleaner won’t react badly with the surface of your equipment.
Cleaning the Exterior
You should clean the exterior of your equipment at least once a week.
A soft-bristle brush and mild soap work best on stainless steel. Wiping everything down keeps old spills from contaminating new food and keeps your equipment from becoming stained and looking grimy.
Deep Cleaning
Deep cleaning of your kitchen equipment should be performed monthly. “Deep cleaning” means something different for every appliance (remember the owner’s manual, when in doubt), but it’s a good rule of thumb to soak difficult stains, scrub the surface with soap and an appropriate cleaning tool, dry it and then polish!
This doesn’t just make your appliance look nice (although isn’t it more satisfying to cook in a spotlessly clean kitchen?), it also helps keep your kitchen equipment from rusting and falling to general wear and tear.
How to Boost Restaurant Sales
Maximize Your Table Turnover Rate
Seating more tables and serving more people in a day equals more food sales. This is where table turnover comes into play. You can’t control how long guests take to eat their meal, but there are ways to increase the efficiency of your service and get more tables seated in a shift. Here are a few things to try:
- Train your host staff well. Your host and hostess staff play a key role in your restaurant’s table management. They help to control the flow of guests in the dining room so that service continues at an uninterrupted pace. Train Restaurant staff to understand table turnover and how to maximize covers without overwhelming the server and kitchen staff.
There are two components to improving the profitability of a restaurant increasing your revenue and lowering your expenses. To learn more about lowering expenses, check out our resource on controlling your food cost.
Several ways to increase restaurant sales to give your revenue a boost.
Enhance Your Mobile Presence
It’s no secret that more and more people access the web primarily on their mobile devices. No matter how much time you put into your business’s website, if it’s not optimized for phones and tablets, the majority of your customers will bounce right off the page. Make sure your website looks great and functions properly on tablets, phones, and desktops alike.
Mobile Marketing Tips
Try these tips to increase your mobile presence:
- List your business on Google My Business. The easiest thing you can do to help customers find your business is to create a Google My Business (GMB) listing with your address, hours of operation, phone number, and pictures of your location. GMB listings also allow your customers to review your restaurant and post photos of your food dishes online.
- Create social media accounts. Set up social media accounts for your business and maintain an active online presence. If you don’t have time to monitor messages coming through your social networks, delegate one of your managers.
- Make announcements through social media. A benefit to maintaining a business account for social media is that you can promote daily specials, menus, and events. You can use it to alert customers if your business is closed unexpectedly for a power outage or unforeseen reason. It’s also a perfect way to connect with your community and humanize your brand.
Attract New Customers
First impressions are key. A regular customer is more likely to forgive a sub-par experience than a brand new customer. Making the extra effort to give your guests a great first experience goes a long way toward turning them into loyal customers. You can also take steps to stay in touch with your new guests and create a personal connection with them.
How to Attract Customers to My Restaurant
You know that attracting new customers is important, but maybe you’re unsure about how to get new faces through the door. These are a few common techniques to attract new business and increase restaurant revenue.
Offer Takeout and Delivery
You can increase restaurant revenue by diversifying your services and offering takeout and delivery. After the effects of the pandemic, customers now expect these services from their favorite restaurants. By including takeout, delivery, and curbside pickup, you can help to increase your sales.
Train Servers to Upsell
A skilled server knows how to increase your restaurant’s sales without being too pushy. Effective upselling ultimately leaves the customer in control of their decision and doesn’t make them feel pressured to buy more. Rather, it will plant the seed that tempts them into ordering more than they may have originally intended.
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