![]() These are people who have discriminating tastes and tend to be influential in social circles.Ī food’s flavor is the sum total of the sensory experience that people have when the food enters their mouth. Finally, a restaurateur must strive to attract food savvy customers-foodies in today’s parlance. ![]() Next comes healthy food options, a trend that has been underway in the United States for years now and is likely to intensify and people’s lives become ever more stressful and at the same time their access to valuable information increases. Related to taste is the twin challenge of creating extraordinary flavors-the kind of food nobody else has in the market. Making food tasty is almost surely the first and greatest challenge. In fact, according to a survey by Restaurant and Institutions magazine, customers rank food quality above service, value-even cleanliness, which ranks a close second.įood poses a three-fold challenge for restaurateurs. The primary reason why customers patronize a restaurant is the pleasure of the dining experience-not because the restaurant is conveniently located or because it happens to be in a high-class part of town. ![]() ![]() And that’s why a restaurant’s menu-and the planning that goes into it-is paramount in the restaurant business. But the most vital ingredient for a restaurant’s eventual success, all other things being equal, is the quality of the food served. It’s a time-tested truism in the restaurant world that a restaurant’s location is the most important element of an entrepreneur’s business strategy. ![]()
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