One thing is shared among all businesses, irrespective of what they deal in, the urge to run a secure business. One of the many ways to do so is to buy insurance. Restaurants, too, should have insurance. No matter how big or small your venture is, what format you follow (whether it is a take-away of a big restaurant), never ignore buying insurance. The restaurant business is challenging to handle and comes with its fair share of hurdles. You have to maintain good relations with several stakeholders and strive to perform the best. However, like all businesses, this one too has risks, and insurance acts as a safety belt to protect you and keep you buoyed in case of problems. Who Needs Restaurant Insurance? Cafes/Coffee Shops Fast Food Restaurants Ice Cream Shops Fine Dining Facilities Full-Service Restaurants Caterers Cafeterias Pizza Shops In this article, you will learn the various types of insurance that can save you from financial loss. General Liability Insurance It protects your restaurant business against legal expenses and other fees related to lawsuits that may arise if a guest suffers bodily injury or there is property damage at your establishment during its working hours. For instance, someone gets injured after slipping on the floor and gets a concussion, or one of your staff accidentally spills a hot liquid on a guest's hand, leading to burns. In such circumstances, the physical, medical, and psychological damages will be covered by this insurance. Liquor Liability Insurance If your restaurant offers alcohol, buying liquor liability insurance is of prime importance. It helps to cover legal, medical, and property damage costs when an intoxicated person causes harm to something or someone. In fact, it is essential to get a liquor license. A drunk guest may hit another guest, or hit his own head on a table, or break glassware. The other guest or the self-harming guest may file a lawsuit. At such times, this insurance can significantly decrease your risk. Restaurant Auto Insurance Commercial auto insurance aids in covering vehicle repairs if you or one of your employees are found to be guilty of a vehicle accident. The mode of transport used maybe a company vehicle, the employee's own vehicle. Take, for example, your employee goes to pick some items for the restaurant or delivers something to a customer. On the way, he gets involved in a car accident, and it turns out that he is responsible for it. What do you do then? Repair charges are hefty, and so it is best to use your auto insurance. Restaurant Property Insurance Business property insurance helps to cover the replacement cost of things inside the building or the building itself if an unexpected occurrence takes place. As an example, you can think of a situation in which a pipe bursts and your newly decorated restaurant is wholly destroyed. Break-ins and fire are other potential hazards you may face, and if your property is covered by an insurance policy, you can save yourself from a huge expense that might as well put you out of business. Workers Compensation Coverage Workers' compensation insurance pays for lost salaries and medical costs when an employee suffers from illness or injury while on the job. Talk to your insurance agent to know in detail about the policy's norms. The insurance is helpful for both you and your employee. Consider that one of your staff burns his hand during dinner rush hour. You will have to pay for the medical and rehab care if you are not covered by the workers' compensation coverage. If the employee is affected seriously, the insurance can also cover long-term disability expenses. Loss of Income Insurance The loss of income insurance is a backup plan when your business is closed owing to a claim, and you cannot operate it. This means you cannot serve customers and are unable to generate income, which can cause you trouble. With the insurance in place, you can carry on with the expenses falling under the policy, such as taxes, payroll, and more. Food Contamination Insurance Food contamination insurance aids in covering costs when your food is mishandled, stored in an improper manner, or carries germs. If your food makes people unwell, the consequences are your establishment will be closed for inspection, and you will lose income. With a policy, you can pay for the expenses to get clean equipment, a well-maintained setup, and make up for the lost income during shutdown. These are the significant kinds of insurance your restaurant must have. Indeed every restaurant is different, and its insurance needs will vary depending upon its format, size, and many other factors. Get in touch with an experienced insurance agent to learn about the types of insurance your restaurant will require. How much can restaurant insurance cost? Restaurant insurance costs depend on the risks that your restaurant business faces, like: * Type of restaurant * Location of the restaurant * Payroll and employees jobs profile * Types and Number of vehicles used at work Thanks a lot for reading the article. If you have any questions, please message [email protected]
If you have decided to start a restaurant franchise, it is imperative to know about the terms and conditions and weigh all pros and cons for both franchisors and franchisees. This article also shows you the benefits and disadvantages so that you know if venturing into a franchise is the right decision for you or not. Before that, learn what a franchise is. Franchising or franchise is a process of distributing services or products belonging to a franchisor who sets the brand’s trade name, a franchisee, and a business system. The franchisee agrees to pay a sum to the franchisor as royalty and sometimes an initial fee for the permission to conduct business under the system and name of the franchisor. Terms and Conditions Intellectual Property and Trademark The franchisee gets the right to use operating manual and software systems. He can use the franchisor’s name, service marks, trademarks, slogans, logos, and other branding signs. For example, franchises of KFC all over the world. Duration The franchise document lays down the contract’s time period. Usually, such agreements are long-term with a minimum of a decade and a maximum of two decades as long-term contracts are beneficial for both franchisors and franchisees. One such benefit is the chance to protect the investment made behind an expensive venture. The parties can also extend a 10-year term for another ten years. Training and Support The franchisor is obliged to train and offer support services to the franchisee. This training starts before the contract commences and lasts for as long as the collaboration exists. For instance, McDonald’s offers training to a range of franchise employees like restaurant managers and crew members. Written and Signed agreements Any agreement between two parties should be signed by both parties involved. Despite being rare, handshakes or oral agreements do occur in franchising. But, owing to the lack of credibility, obligations, and rights are unclear. Location Selection Every franchisee chooses its preferred site. But, the franchisor can select the location and has the right to choose the standards for creating the premises like opting for the right furniture, upholstery, fixtures, landscaping, upholstery, and signage. Fees All franchisees have to pay a franchise fee at the start and then follow that with marketing or advertising fee, monthly royalty fee, and any other fee. The franchisee may have to pay for training its employees and their travel expenses during the training. Termination Obligations What happens when the franchise agreement expires or terminates early? The document will state what the parties must do to unwind the business relationship. Usually, this consists of a long list of specific obligations for the franchisee. These include the obligation to stop using the brand name, take down signs, return the operations manual, and pay all amounts. For Franchisees Advantages of Franchise Business Help One of the biggest pros of franchising for the franchisee is the business help the franchisor gives them. While some franchise agreements let franchisors provide franchisees with supplies, brand, equipment, and advertising plan, others may not offer everything. However, all franchisors provide insight and know-how into running the business. This may be in digital form, a handbook, or a call. Franchisees find this assistance helpful as they do not have to learn everything from scratch and have a helping at every step. Fame When you begin a venture, you have the onus to create a customer base and build a brand from the initial stage. Both take a lot of time. But, this does not happen in the case of a franchise business as the franchisor is an already established entity. As a result, your target customer is aware of your business and the quality as well as offerings to expect. If you think of starting a Subway franchise, you do not have to ponder ways for attractive advertisements. Just a company hoarding will be enough to bring you customers. Lower Operational Cost The size of the business determines the cost incurred and franchisees enjoy the advantage of having a large network. Imagine you want to manufacture products and need raw materials. Your order will be comparatively smaller than a large business with franchisees. On the contrary, by being a franchisee, you can enjoy discounts that benefit the franchisees and eventually lower the cost of the final products. Lower Failure Rate Chances of failure are bleak when you join a network as the brand is well-known, and you always have the network’s support. You will hardly go out of business as target customers know your offerings, and you are aware that the services or products you offer are in demand. High ROI You may have to invest a high amount, but you will definitely get back a high return. Also, profits are higher in franchisees than in standalone ventures as the former is popular. Enjoy the fruit of being your own boss A great benefit of owning a franchise is that while you have autonomy over your career, you receive full support and knowledge from the franchisors. Disadvantages of Franchise Network High Initial Expenses Even though the return on investment is high, the initial investment is not very pocket-friendly. This is all the more true for established brands, and small-time business owners may find it difficult to garner such a hefty capital. However, the good thing is, you can opt for franchise financing options to support your initial endeavor. Constant Expenses The costs do not stop at the initial investment. You have to constantly pay for things like maintenance of the entity, training, advertising costs, and royalty fees. It is better to add these expenses and others in the agreement to avoid issues in the future. Lack of Freedom A franchisee maybe the boss of his business, but he has to work and operate his entity according to the opinions of the franchisor and the policies mentioned in the franchisee agreement. The franchisor can control a number of things of a business depending upon the agreement like timing, holidays, layout, decor, locations, and more. This is done to maintain homogeneity among the various franchisees. High Chances of Conflict No matter how good the business relationship is, conflict of interest is bound to occur when one of the partners has a high position. In most cases, the franchisor has the last word. For a franchisee to act against the franchise agreement, the stakes are high as it has to spend a lump sum in legal battles. Some franchisors screen potential franchisees to check their management style and this gets irritating for franchisees at times. In the past, franchisees have closed down due to such conflicts. The closing down of about two-thirds of KFC outlets in the United Kingdom because of lack of chicken is an example. KFC had entitled the rights to supply chicken to a company with a single location. When issues emerged in that area, several outlets suffered and as a result, there was a temporary lull. Low Financial Privacy You will indeed get ample financial assistance and guidance by sharing your financial transactions. But, as a franchise owner, you may sometimes feel your autonomy curbed and financial information revealed. But, if you consider that as a path to guidance, it should not be a problem. For Franchisors Advantages of Franchise Network Growth and Expansion Starting a business is time-consuming and expensive. If, after opening one venture, you wish to open another branch in another location all by yourself, it will not be time-or cost-efficient. However, if someone shares your burden, the business gets easier to set up and handle. Therefore, you can conveniently spread the business in different locations without having to spend much money or time. Capital Despite the initial cost of starting a business, a franchise network gives you access to a lot of capital to start your next venture and expand efficiently. While you can take loans that are not always useful as you have to return the money with interest, a franchise business allows you to collect capital from franchisees without you having to invest much in it. Less Risk The amount of risk is also low with franchises as the franchisee owner puts his name on the agreement as the owner of the branch. Brand Awareness Enhanced brand awareness is one of the advantages of a franchise network. With a high number of locations, you will be noticed by a large number of people. As people start loving your products and services, your business gets more successful and you earn more profits. This situation is not only beneficial for franchisors but also for franchisees. Least Employee Supervision Hiring and managing employees is considered one of the biggest stresses of owning a large business. Franchisors, however, do not have to handle such pressure because they do not have to train individual employees. They only have to train franchisees. As the franchisor does not have to invest time in monitoring employees in various locations, he can focus on the business’ growth and not spend hours looking after the daily operations. In such cases, checking whether an employee turns up on time becomes the franchisee’s responsibility. Disadvantages of Franchise Network High chances of legal conflicts You have to be ready to handle conflicts and legal disputes when you sign close business partnerships. A well-prepared and lawyer-approved franchise agreement can save you from many a dispute with franchisees, but such conflicts may still arise. Settling them out of the court or through it is expensive and time-consuming, which can take a business through difficult times. The Tim Hortons franchisee dispute of 2017 caused the company huge losses. Lack of Total Brand Control Usually, business owners have full control over their ventures. However, in the case of franchises, the franchisor has to let go of the control. It is true that the franchise agreement decides a number of ways in which the franchisee will operate the business and the ways have to be approved by the franchisor, but how the franchisee will govern the business depends on him. These franchisees will act differently from you, which can be deteriorating for your venture. Huge Initial Investment People are always concerned about the initial investment incurred by franchisees. But, there is hardly any discussion regarding the expense suffered by franchisors. The truth is, the start-up cost of the franchisor is huge and you have to make sure to use it rightly. Government Rules and Laws Franchisors find dealing with government regulations difficult and a nuisance. But, they are made to ensure the franchises work fairly. However, the time and effort you have to give while meeting these regulations is back-breaking. Like all business decisions, it is wise to decide if the franchise would be right for your business or not. Weigh its advantages and disadvantages to understand if you want to be a franchisor or a franchisee.
One thing is shared among all businesses, irrespective of what they deal in, the urge to run a secure business. One of the many ways to do so is to buy insurance. Restaurants, too, should have insurance. No matter how big or small your venture is, what format you follow (whether it is a take-away of a big restaurant), never ignore buying insurance. The restaurant business is challenging to handle and comes with its fair share of hurdles. You have to maintain good relations with several stakeholders and strive to perform the best. However, like all businesses, this one too has risks, and insurance acts as a safety belt to protect you and keep you buoyed in case of problems. Who Needs Food Insurance? Cafes/Coffee Shops. Fast Food Restaurants Ice Cream Shops Fine Dining Facilities Full-Service Restaurants Caterers Cafeterias Pizza Shops In this article, you will learn the various types of insurance that can save you from financial loss. * General Liability Insurance It protects your restaurant business against legal expenses and other fees related to lawsuits that may arise if a guest suffers bodily injury or there is property damage at your establishment during its working hours. For instance, someone gets injured after slipping on the floor and gets a concussion, or one of your staff accidentally spills a hot liquid on a guest's hand, leading to burns. In such circumstances, the physical, medical, and psychological damages will be covered by this insurance. * Liquor Liability Insurance If your restaurant offers alcohol, buying liquor liability insurance is of prime importance. It helps to cover legal, medical, and property damage costs when an intoxicated person causes harm to something or someone. In fact, it is essential to get a liquor license. A drunk guest may hit another guest, or hit his own head on a table, or break glassware. The other guest or the self-harming guest may file a lawsuit. At such times, this insurance can significantly decrease your risk. * Restaurant Auto Insurance Commercial auto insurance aids in covering vehicle repairs if you or one of your employees are found to be guilty of a vehicle accident. The mode of transport used maybe a company vehicle, the employee's own vehicle. Take, for example, your employee goes to pick some items for the restaurant or delivers something to a customer. On the way, he gets involved in a car accident, and it turns out that he is responsible for it. What do you do then? Repair charges are hefty, and so it is best to use your auto insurance. * Restaurant Property Insurance Business property insurance helps to cover the replacement cost of things inside the building or the building itself if an unexpected occurrence takes place. As an example, you can think of a situation in which a pipe bursts and your newly decorated restaurant is wholly destroyed. Break-ins and fire are other potential hazards you may face, and if your property is covered by an insurance policy, you can save yourself from a huge expense that might as well put you out of business. * Workers Compensation Coverage Workers' compensation insurance pays for lost salaries and medical costs when an employee suffers from illness or injury while on the job. Talk to your insurance agent to know in detail about the policy's norms. The insurance is helpful for both you and your employee. Consider that one of your staff burns his hand during dinner rush hour. You will have to pay for the medical and rehab care if you are not covered by the workers' compensation coverage. If the employee is affected seriously, the insurance can also cover long-term disability expenses. * Loss of Income Insurance The loss of income insurance is a backup plan when your business is closed owing to a claim, and you cannot operate it. This means you cannot serve customers and are unable to generate income, which can cause you trouble. With the insurance in place, you can carry on with the expenses falling under the policy, such as taxes, payroll, and more. * Food Contamination Insurance Food contamination insurance aids in covering costs when your food is mishandled, stored in an improper manner, or carries germs. If your food makes people unwell, the consequences are your establishment will be closed for inspection, and you will lose income. With a policy, you can pay for the expenses to get clean equipment, a well-maintained setup, and make up for the lost income during shutdown. These are the significant kinds of insurance your restaurant must-have. Indeed every restaurant is different, and its insurance needs will vary depending upon its format, size, and many other factors. Get in touch with an experienced insurance agent to learn about the types of insurance your restaurant will require. How much can restaurant insurance cost? Restaurant insurance costs depend on the risks that your restaurant business faces, like: * Type of restaurant * Location of the restaurant * Payroll and employees jobs profile * Types and Number of vehicles used at work Thanks a lot for reading the article. If you have any questions, please message [email protected]
Quick Service Restaurant is the present and would be the future. I have combined all the points to show how you can take your business to the next level. Before writing this article, I have interviewed 20 successful fast food owners from the USA, Switzerland, India, Australia, and Iceland. I have outlined only the most common 10 points provided by them. Big thanks to all the people who helped me with their valuable feedback. Please remember to read every point and see if you can apply these in your current or future fast food restaurant business. I have written this article with the assumption that you have some restaurant business knowledge. Restaurant’s Trademark, Restaurant’s Copyright, Trade Secrets and Patent Even if you are a small business, these things matter a lot. They cost some money but are vital and indispensable for your restaurant business. Trademark Copyright Trade Secret Patent Company’s name Menu designs Recipes Very hard to get it. Logo Marketing materials Customer and vendor lists Name of menu items in some cases. Restaurants’ website Something special you do in a kitchen. If you double-click the items above you can learn more about them. 2. Fast Food Restaurant means FAST and AFFORDABLE. People are looking for healthy and fast food. Always remember that people don't like to wait for a long time. If you are delaying any order by minutes, it can lead to a further delay for the waiting guests. You are also reducing your income, in short. Also, try to make sure you try to finish every order fast to get more business. Make sure you don't have items that can take more than 10 minutes to cook, as you can have a big minus in the income column. 3. Double-sided coin: Personalisation VS Customisation You must understand TAM (Total Available Market) VS SAM (Service Available Market). Example: You have decided to open a bar. You are living in an area whose total population is 50,000 people, and 35,000 are kids and teenagers. This means your target is only 15,000. Personalization: Creating every order by the guest according to their demand. Example: Subway. Customization: Fixed items made for the largest target audience. Example: McDonald's. How can you find a solution to this problem? Can you find a middle way somehow for your restaurant? It can assist your business. Example: For curries, you can ask the guest if they would like to have it spicy. 4. Add on value on Average Ticket Size QSR's average ticket size is small. How you can make the guest buy one extra item can make a difference of 20% sales revenue at the end of the month. Have you ever visited McDonald's and seen them saying 'would you like to have Fries and Coke'? These items have a low cost but a high impact on profit margins. Please remember that the QSR has the lowest margins amongst all the restaurants. Try to find sidekick heroes for your main course stars. 5. Entry Barrier in the Fast food business If you can create one, it can give your company a significant advantage over the current and future competitors. Maybe an excellent customer service like Dominos in 30 minutes pizza. A lot of restaurants have tried but have failed miserably while trying it. Perhaps the best example is Apple. Most of the Apple products won't work perfectly, or at all, with other products. An entry barrier is a hard one to create but can pay your company a big dividend. 6. Following your company The hardest thing in the 21st century is marketing. How you make them follow your company is a considerable challenge. If they are following you, less marketing money is needed. Try to do something here that leads to them following your brand. Create some urgency for them to follow you back by a Weekly Special (you can create a special menu once per week), or the restaurant can make a once per month free lunch for followers. 7. QUALITY game for fast food restaurant It's crucial to maintain food taste consistency as that is the only thing that will manage to build brand loyalty among your customers. Always remember here that people are ruthless in this industry, and one day lousy service can cost your company a lot in terms of reputation. People have the ability to move to a different brand without notification. Don't forget to say "THANK YOU" to the guest if they are your regular guest. The magic word is also their name if you can remember it. We love listening to our name when someone says it. 8. Food Cost and Menu Engineering The food sector is sustained by passion, but you need numbers to back it up. Please remember that food is a low percentage profit business. Food cost breaks a lot of companies. Make sure there's no food wastage, and the most critical part is food expiry. Think about putting every ingredient in the dish, and see if that particular item can be used to make another item. Items must be rotated fast. Food Cost: https://therestaurant.academy/food-cost-and-pricing-method Menu engineering would help you to decide the menu items that should be on the menu card and what should be taken off the list. Menu engineering: https://therestaurant.academy/menu-engineering 9. Sidekick for your QSR business Your business must have more than one way to create money. Restaurant incomes are low, especially in a QSR. Can you sell something on the side? Selling merchandise in a Hard Rock Cafe is an intelligent way of making money. You can even sell spices if you own an Indian restaurant. Can you open a YouTube channel for your restaurant business to be fruitful? Renting a restaurant for an event can also be a great idea. 10. Employees experience to customer experience (EX2CX) EX means employee experience, and CX means customer experience. Good employees can increase sales by 30% to 50% more. Always remember you have to teach them how to create this experience. It doesn't happen on its own. You have to outline the company's value, vision, and mission. Don't forget they have a choice to work for you or someone else. Make sure you should have achievable goals with them for their career path and also see if they are interested in it. Bonus Point: Thanks a lot for reading the article this far. Here is the bonus point: KISS Approach (Keep It, Super Simple) Your head will be full of 1000s of ideas of what you can do to make money if your business is not producing enough revenue. Don't try to make the company complicated, or it could go bust early. Try to have monthly and yearly goals. Franchising should be your goal if your business is well settled. Think before you start the business - what are you looking for? Are you going to generate revenue through economies of scale (food sold in large quantities). Thanks a lot for reading the article above. If you have any questions, please send it to my e-mail: [email protected]
A team of happy employees is always more productive than a sad one. An efficient, well-trained and motivated restaurant employee can take the customer service of your restaurant to a higher level. One can see the contentment, not only in their behavior but also in the efficacy and speed of work. This article delves into how you can ensure a highly efficient team by motivating them. Like all workplaces, the contentment of the employees shows in a restaurant, perhaps more so as the industry depends on hospitality. One miss and people will know something is amiss. So make sure that your team is happy with the way they have to work and the way things are run at the restaurant. If an employee is content, he will do his best to offer impeccable service. When a staff member is content, he will consider the restaurant’s image as his own image and will not tarnish it by any means. On the contrary, he will put in every bit of effort to improve the brand image. Compare this with a situation when your employee does not like the work culture, is sad and does not wish to continue working at your restaurant. The result will be slow customer service, poor behavior with the guests at the restaurant and an ultimate loss of face of the entire team, as well as of the restaurant. As an owner, your aim in the business should be to let the employees take care of the business like the auto pilot mode option in the flight for business. The day you can create the environment, no one can stop your business from success. Good investors always want to see the environment before they invest. Motivate Restaurant Staff and Enhance Productivity I have established that keeping your restaurant staff motivated is important for its productivity. Now, it is time to check out how you can achieve this in your business. Try the following tips. 1. Train Your Restaurant Staff Have in place a proper staff orientation and training program for every employee in your restaurant. Most restaurant mishaps occur because of poorly trained staff members. Thus, before you send out your employees to the boxing ring, make them ready to face the upcoming ordeals. You might think that since you have hired an experienced employee, you need not train him. Your staff should understand what result you are trying to achieve here. This approach is not 100% correct as every establishment has its own set of policies and culture. Introduce him to those so that he feels like a part of the operations and promote his confidence. Handling special devices, learning signature recipes and a particular way of doing things are all part of the training routine. Employee training should not end at the initiation. A professional evolves with time and experience. Hence, regular training sessions also keep employees motivated by boosting their confidence and showing them the bigger picture. Sponsor them to wine events or chef skill classes if they want, since the result will come back to you. When your staff members look beyond their roles and witness the impact their work has on the restaurant’s image and goodwill, they feel significant and try to work better. 2. Give them the working conditions they deserve While focussing on the comforts and amenities of the customers, restaurants often forget the employees. This is one of the major reasons behind the high turnover rate in the industry. The job of a restaurant employee is all about standing for long hours, which is a tedious experience, both mentally and physically. If you want to stop the movement of employees out from your eatery, provide them with a proper place to rest and relax between shifts. Arrange for proper ventilation of the kitchen so that the staff can cook comfortably. You can even ask them every month: what can the company do to improve its productivity? 3. How about some fun? The proverbial all work and no play is real. Take away the relaxation time from their schedule and they will work like zombies. We have already discussed adding a place to rest between shifts. To that, you can add a television set and games to make sure that they do not feel overburdened by work. This measure helps them unwind and refocus. It is a way to tell them that you care about their well-being and happiness. Creating a small gap during the work is crucial to refuel their energy. You can even create fitness activities for your staff. Example: Pay half of their gym membership fees. Have you thought about team-building exercises? You can arrange for team outs multiple times a year so that employees have some fun playing bowling, paintball or rock climbing. Such group activities outside the workplace assist in creating bonds and better teamwork. 4. Create fixed shifts and a proper overtime policy Pushing your employees to the limit can be hazardous as overworked employees are too tired and exhausted to give their best. Create fixed shifts for your employees and let them rest between two consecutive shifts. If you are making your employees work overtime, compensate them generously. Each hour spent at your business leads to the direct business of the restaurant. So, make sure that they too get a share of your profits and do not become dissatisfied by your ignorance of their plight. 6. Let them have a say Do you involve your long-time employees and managers when making a decision that affects them? For instance, you can give them the option to choose their availability. Begin using employee scheduling software rather than paper and pen or even Excel sheets to facilitate your employees engagement in the procedure and thus promote transparency. If they can trade shifts and coordinate working hours among themselves, nothing can be better than that. They will understand that you trust them and will deliver their best performance. Besides, it lifts the headache off you by converting the whole scheduling procedure into a cooperative one. 7. Boost morale with incentive programs Keep your employees happy and productive with a motivating incentive program. Recognition and incentives encourage your staff to perform well in the workplace. Awarding employees with titles like “Star Server” and “Employee of the Month,” and monetary rewards, increases their morale, which results in better performance. 8. Exhibit a crystal clear hierarchy Like all other industries, the restaurant industry has a hierarchy. Maintain a clear hierarchy so that your staff can understand what their next designation would be. Low-level jobs are often not motivating. But, if you let your employees know that better performance can promote them to a senior level, you will be on the gaining end. 9. Proffer a longevity bonus The turnover rate in the restaurant is quite high when compared to other industries. To nip the issue in the bud, you can start a longevity bonus in which an employee will get a monetary reward or a raise after he stays for a particular time-span. A bonus or a one-time reward may sound like a lot of money, but you will end up saving a lot more. Keep in mind, hiring new employees, training them and getting them accustomed to your restaurant costs a lot. Hence, the less money and time you have to invest in replacing departing employees, the better. 10. Set goals clearly Tell your employees what you want from them. You should not expect them to do much unless you clarify the business’ objectives. This helps them to stay focussed and work towards achieving those objectives. Bonus Points: * Communicate with the staff Communication is the biggest key in this game. Since most mid-level and small-level restaurants hire on word-of-mouth and referrals, it is imperative that the employees are known to each other and come from the same location, community or even the same family. Under such circumstances, a slight feeling of dissatisfaction can easily cascade to the other employees. Therefore, keep track of everything that goes on by communicating with each employee. Conduct meetings regularly and take updates from the team leaders or managers. On citing an issue, instead of shrugging your responsibilities or glaring at the employees, try to solve it. * Compliment and criticize when necessary Give feedback in a proper way without insulting your employees. Have control over your patience and give regular feedback so that your words do not come as a surprise to the employees. When an employee commits an error, point it out, But at the same time, do not forget to identify the solution and show the way to correct it. While constructive criticism is important, appreciating good work is also a key factor in encouraging employees. At the end of the day, your restaurant staff handles the customers. Any type of discontentment among the employees will manifest in their service quality. Hence, keeping your employees happy and driven is essential to the success of your business. Utilize these tips and let us know your experience. * Give good food Restaurant employees serve guests tasty and delicious meals. Ironically, their own meals at the restaurant might be inedible. You may not offer the same grade of food to the employees as you offer to the guests, But, you can at least try to give them wholesome and healthy food. A well-fed employee will not resort to theft or pilferage from the inventory. Additionally, no one can work properly on an empty stomach and soon your unfed employees will lose interest in their work.
Food delivery is one of the most common things in the restaurant business but taking it the right way can help you to get the tone right for the restaurant. You are always trying to make your conversation to the point here. 1. Greet and name the establishment ‘Good morning’, ‘good afternoon’, ‘good evening’, followed by the name of your restaurant. Example: ‘’Good afternoon, AB Iceland Restaurant’’. 2. Name and ‘’How may I help/assist you ?’’ Tell them your first/last name, whichever the establishment prefers. Next is the magic line for every season, mentioned above, as some customers could be calling you to book a restaurant table, enquire about a party, etc. 3. Guest order and confirm This is the time when the guest would be ordering food, and the best time to upsell is now. This is also the time to know how the guest wants his food cooked and answer his doubts. Like for burger joints, if the customer asks for meat temperature (Black and Blue, Rare, Medium Rare, Medium, Medium Well or Well Done), cheese type (Parmesan,Gruyere, Cheddar or Pecorino), garnish (Bacon, Avocado, Fried Egg, Lettuce, Red onion, etc.), sauce (Bacon Jam, Mustard, Mayo, BBQ Sauce, Ketchup or your restaurant signature sauce), and bread options if you have these. This is just a small sample of a common burger joint restaurant. Workers should learn the menu card as soon as possible. Always repeat the order when it’s done. Example: Guest: I would like to order 4 Burgers and Coke. (Here you can upsell French fries in the combo pack). 4. Food pick up and delivery The next question you need to ask the customer is if they are looking for food pick up or delivery. Food pickup means they will come to your establishment and delivery means they would like the food delivered to their house. Also ask the customer what time and day they would like food to be delivered if they forget to mention. In some restaurant businesses they don’t do food delivery but they do food pickup. Make sure you know the basics if you are new to the company. 5. Address and phone number Request the customer address and phone number for the food delivery. Some countries have a code in the building, which can be open only by the residents in the building. You can ask for the code here. The code will let you enter the building. 6. Coupon Customers will let you know if they have a coupon with them that they would like to use. It’s a tricky one if the restaurant staff should ask the guest if they have it. The best answer is to ask your restaurant manager what they prefer. 7. Payment procedure The payment transaction mode is best known in advance if possible. In most countries it’s cash or by card. Card transactions are generally through VISA, Master Card, MC Debit, MC Credit or Maestro). 8. Total, repeat and anything else? Let the guest know the final amount for the food. You can even repeat the whole order again if it’s a big order and ask one more time if the guest would like to order anything more? Every restaurant has a standard delivery time, often 30-45 minutes depending on the area. You can even let the guest know how much time it will take. Example: Customers may ask for extra napkins, condiments, etc. 9. Thank you Always say ‘’Thank you’’ before cutting the phone call and reiterate your establishment name. It’s a sign of respect towards the customer. 10. Tell the chef Don’t forget to tell the chef when the order is over. Sometimes when the workers are busy, they keep the order on the side. It can lead to embarrassment and your restaurant’s reputation could be destroyed in seconds. The best advice is to tell the chef as soon as possible. Common Phone Call Sample Tring Tring….. Restaurant: Good morning, AB Iceland Restaurant. It’s Abhi. How may I help you? Customer: Good morning, I would like to order 4 Chicken burgers and Coke for 2 PM lunch today. Restaurant: Would you like to have French fries with it and make it a combo offer? Customer: Yes, please. Restaurant: I repeat the order that you would like to have is 4 Chicken combo offers. May I know your address and phone number? Customer: Bankastraeti, 201 Reykjavik and 717 0012. Restaurant: How would you like to pay? Customer: Cash on delivery. Restaurant: Your total would be 12,800 ISK. Anything else you prefer? Customer: Extra napkins if possible. Restaurant: Just to confirm your order, ‘’You would like to have 4 chicken combo offers at 2 PM delivered at Bankastraeti 201, Reykjavik and your phone number is 717 0012. Payment would be cash on delivery’’. Also extra napkins. Customer: Yes please. Restaurant: Thank you for calling AB Iceland Restaurant.
What is HACCP: H: Hazard A: Analysis C: Critical C: Control P: Points Chefs and kitchen helpers: Personal hygiene: (It all starts with YOU) Before starting work, wash your hands thoroughly with soap and water Wash your hands after visiting the lavatory. Use the washbasin for that purpose Never wash hands in a sink used in the preparation of food or washing up water Hang out clothes in the place designated or provided (outside the kitchen) Put on a clean apron or uniform before you start work Wear clean rubber gloves for direct food handling. Be sure that finger nails are cut short and kept clean Even the smallest speck of dirt under the nail could be a hazard Keep the head covered. Chef’s hat or cups should be worn and also hairnets or clean scarves can be used by people with long hair Don’t comb your hair or powder your nose in the kitchen Always use a cloakroom Don’t handle or pick your nose Don’t taste food with a lick of your fingers Don’t smoke in the kitchen Don’t spit Don’t sneeze over food If you hurt yourself, cut your finger, burn yourself, or have a small mishap, make sure the wound is immediately covered with a waterproof dressing. The wearing of any jewellery is discouraged. However, the only exception is a plain wedding ring. Hand-washing should be carried out: Before commencing work and/or before entering the production area After handling raw food and before handling cooked food and vice-versa After toilet usage After eating, smoking and nose blowing After handling chemicals After handling garbage. Defrosting Raw, microbiologically high-risk food must be defrosted in a controlled environment that does not exceed 15°C, preferably in assigned thawing rooms. If defrosting by running water is necessary, the packaging must be sealed in a leak-proof pack and the temperature of the water must not exceed 10°C. Temperature checks should be made to ensure defrosting to the core of the food has been effective. Food preparation & production The segregation of raw and cooked food must take place. Cleaning and sanitizing must take place between the production of raw and cooked foods in units where it is impossible to segregate. Don’t expose unnecessary food products at ambient temperature. Make use of colour-coded chopping boards. Green – for fruits and vegetables. Red – for raw meat. Blue – for raw fish. Yellow – for chicken. Brown – for cooked meat. White – for neutral products or bread. Stainless steel knives and utensils. Clean duster for handling hot utensils. Usage of paper tissues/rolls for cleaning and wiping surfaces. Disposable piping bags. Usage of pedal driven garbage containers with lids, segregation of paper, cans/metal, organic waste, bottles and other waste. If disposable gloves are worn in production, these must be changed regularly and between each task. Sauces must be cooked to +70°C (core temperature) for a minimum of 2 hours. Commercially purchased mayonnaise is highly recommended. Aspic to be made fresh for every task, spray application is preferred. Chicken and poultry should be cooked to a core temperature of 70-75°C due to high risk. Meat, fish and shellfish should be cooked to a core temperature of +65°C, unless the specification states ,,Sealing only. Regular temperature probing of food must be made and records maintained accordingly. Food must be date marked or color-coded. Vacuum cooked food production: Cold Preparation: Preferably separate room, air-conditioned to a minimum temperature of 15°C; inclusive hand-wash basin, work tables, sink, bins, vacuum machine, bags, scales, different sizes of spatulas, plastic gloves, special perforated paper, magnet rail for knives. Hot Cooking Preparation: Steamer or combi oven with low temperature control steam at 70°C/80°C/90°C/100°C or Bain Marie. Blast chiller. Thermometer (Digital Needle type). Labeler for production date and contante. Storage: Fridge with minimum temperature of +2°C - 4°C. Maximum shelf life of 7 days is recommended depending on the food product. Cold Room / Refrigerator: Temperature should be maintained at 5°C or below (appropriate to type of food) and logged regularly during each shift. Records should be available for inspection at any time. Alarm system should sound when the temperature rises above the safe level. Positioning and height of trolleys must not impede air circulation. Fans and evaporators should be kept clear and clean, and the doors must be kept closed at all times. Raw and cooked foods must be kept in different cold rooms. Stock rotation must take place on a ,,First In – First Out´´ basis. Date or color codes must be used. The content of each cold room should be checked each day to ensure compliance.Cold Room / Refrigerator: The contents of open cans must be stored in a decanted state. Do open cans are used as a means of storage. Ladles and other cooking equipment must not be left in contact with food in the cold room. All food must be suitably covered, either with lids, plastic film or tray, as appropriate. Batches of food kept out of the refrigerator for immediate setting should be kept to a workable minimum. The setting/dressing area should be air conditioned so that at no stage does the food core temperature exceed 10°C. During staff breaks all food must be returned to cold storage areas. The area should be clean and tidy at all times. Empty containers should be disposed of and food spillage cleared immediately. Once prepared on carts/trolley with covers stored at 5°C. Cold food on Jack stack with plastic cover/slim film and function sheet Hot food (regeneration system) with blanket, function sheet. Normal service food items in designated food container covered, dated. Hot Food Holding. Keep hot food at 65°C - 85°C. In hot cabinets – maximum of 30–40 minutes Under regeneration blanket – maximum of 15 minutes. Reheating of food: Reach a minimum +75°C for about 2 minutes, especially for poultry, soups and stews. Hot food which is kept in chafing dishes, temperatures should be taken on a daily basis and recorded. Date, product, temperature, location, signature – this is recommended for buffet restaurants. For large banquet and conference events, it is recommended to conduct dish sampling. One dish which is served should be kept for two days and recorded.Vacuum cooked food: Can be re-heated in Bain Marie or microwave and combi steamer in the plastic bag, according to cooking temperatures. Service: Cold food being served immediately after taken out of the cold roomCleaning A cleaning schedule must be established and available for inspection. This will list each area, all equipment, frequency of attention and responsibility. The type of cleaning materials should be specified. The building should be designated with hygiene and cleanliness levels in mind. All work surfaces must be rapidly cleanable. Where possible, they should be easy to move to ensure satisfactory deep cleaning. Only chemicals that are proven and safe in the food environment are to be used. Staff must be trained in the use of chemical cleaning. It is necessary to ensure that the cleaning program includes disinfection. Microbiological swab tests should be an integral part of microbiological testing as a means of self-monitoring cleaning standards. These reports should be available for inspection. Drains and grates must be well maintained and cleaned – regularly with a Bactericidal solution. All cleaning material should be stored safely in a well ventilated, enclosed store, away from all food production and food storage areas. A truck cleaning program is highly recommended. Schedule should be available for inspection. A specialist external contractor should be employed to design and main suitable pest control procedures. A detailed pest control schedule should be available for inspection There should be a regular collection of waste material from production rooms whenever processing takes place. Waste which has been removed from the production area and is awaiting collection and removal must be kept in suitable containers. Waste storage areas must be kept clean by regular de-infection and hosing down, and preferably should be air-conditioned Our chemical supplier can be consulted for cleaning schedules, chemical, and training guidelines.
"Rome was not built in a day." Big restaurant chains have a similar story. Big restaurants are not big, just like that. They pay attention to certain things that their smaller counterparts miss. Interestingly, all famous restaurants have something in common. Why do you think people's eyes shine when they have to eat at chain restaurants? The answer is simple. They know that the ambience, food, interiors, behavior of staff, and ultimately the value for money will stay the same everywhere they go. Try practising some or all of these features. I am quite sure that you can witness the difference yourself. 1. Lack of dependence The most significant success factor of a big restaurant is its non-dependency on its workforce. Any popular restaurant's hiring team would know the constant availability of qualified and trained personnel. Hence, if an employee is under the impression that the company will suffer a loss if he leaves it, he is utterly mistaken. You might argue that restaurants often retain leaving employees. Please do not mistake this as their helplessness, but consider it as their employee retention policy, which is dedicated to amicable relationships between staff and management. 2. You know, "What to expect." Great tasting food is an essential feature of a good restaurant. Irrespective of what you do to attract your guests, if the food is not better than your competitors, people will not return. This, however, does not mean that your offerings need to be unique. You can prepare something as commonplace as 'pizza sauce' and make it tasty; your restaurant can flourish. But who makes these super delicious food and cocktails and other beverages other than efficient staff? Restaurants hire chefs for their inventiveness and culinary skills. 3. Staff Investment Any big restaurant will invest in training its human resource before onboarding an employee. Training includes fire accident or any other accident handling capabilities and dealing with children, the old and the handicapped. Certain firms enter into an agreement with their employees who cannot change their job for a fixed period of time. If you are dying for a promotion, you need to wait for a monthly evaluation before reaching the next step of the ladder. 4. Brand name and logo Besides good food and investing in staff, good restaurants have to spend a lot of money in creating a face for the company - a logo. Equally important is coining a catchy name. You can name a restaurant after the name of a food or the owner. CREATE YOUR LOGO: CLICK HERE CREATE YOUR RESTAURANT NAME: CLICK HERE 5. Loyalty/Membership programs All popular restaurants have one thing in common. They love to gain customer loyalty, and they do this by customer loyalty programs. Daily food specials, on the house, loyalty credit cards where you can accrue starts or points, punch cards so that customers can reach a step closer to a reward with every punch every time they make a purchase are some examples. 6. Good service With good food comes good service. Any good restaurant makes sure that each customer is treated with special attention. In case a local customer or patron visits the restaurant, he or she is handled the same way. One of the most crucial aspects of a good restaurant is that the staff know their customers well. They talk to a customer as soon as they walk in and try to serve them the dishes and drinks they like. The restaurant maintains a balance between new dishes and seasonal menu and always tries to deliver the favorites of regular guests. They may proudly advertize their grilled rabbit with honey mustard sauce, but they will happily prepare the steak and Caesar salad you love them for. 7. Perfect menu design Make sure that your menu is designed smartly so as to attract visitors and compel them to order. If you look carefully, you can identify several differences between the menus of a popular restaurant and one which hardly attracts guests. As a starter, you may categorize the menu into segments like Soups/Salads, Quick Bites, Main Course, and Desserts. But just check that the menu items do not overlap. When it comes to the layout, pay attention to the restaurant's theme. Opt for earthy and warm tones and easy to read fonts. Place your high-profit items at the top right corner of the menu. Why? Because people commence reading from the top right corner of the menu. Now that we have discussed the items in a menu, it is time to inform that the item descriptions should be short and clear so that customers understand what the dish is made of. How to create a perfect menu Card: CLICK HERE 8. Environmental responsibility CSR or corporate social responsibility plays a crucial role in big companies. Besides serving tasty food, good restaurants show their care for customers by conducting charity work and helping with philanthropic causes by following certain sustainable practices. It is a way of valuing without disturbing the marketplace, the workplace, the environment, and the community. CSR creates goodwill, which is important for generating loyalty among customers. Also, it contributes towards creating a positive work atmosphere, thus improving the restaurant's reputation. 9. Uniform code Go to any famous restaurant, and you will find the waiters and other staff wearing uniforms. I don't think you need an introduction to the importance of uniforms. But for the uninitiated, uniforms are a source of discipline and unity. They bring a sense of fellow feeling. If you are wondering why your restaurant is losing footfall, the lack of uniform may be a reason. Your guests probably do not even realize who the waiter is. 10. Finance backup Do you have a low start-up capital? Your capital should depend on the type of restaurant you are about to launch. I know many restaurant owners who had to start the business in a hurry in order to pay off their debts to the bank. Besides the capital, operational funds are also important. Do you have adequate money to run your business till the time you begin to make profits? 11. Location and franchise option All big restaurants are located strategically so that guests can reach and stay for long hours without fearing how they would return home. Again, with the same hospitality, food, and the same training of the staff, the success of franchise outlets varies greatly. A restaurant located in a popular place is definitely going to see a higher footfall than one in a remote place. Consider your target audience and the concept of the restaurant to decide upon the location. 12. Constant improvement Evolution is the only constant. Every popular restaurant tries to improve its services, food, and an appearance by innovating newer approaches and styles. There are some restaurants that hold on to their customs and menus, but even then, they try to adhere to the things that make them famous and unique. 13. Targets All famous diners have a target client. While some restaurants aim to cater to the demands and likes of the high-class customers, others try to attract the student crowd or even the middle-class crowd. McDonald's has a wide customer base, right from the discerning elite to the students. 14. Reservation How many times have you visited a popular restaurant without booking in the peak season and got a seat easily? The answer will be yes, in rare cases. Hence, reservation holds a pivotal spot in the fame of many businesses. 15. Interiors (open space, walls, furniture and more) Successful restaurants do not invest huge amounts of money to create the ideal atmosphere just like that. The truth is that the set-up goes a long way in determining the loyalty of customers. The right mood, a great location, and a wonderful interior set the right mood. Background music, decor, comfortable seating, openness, and lighting are some of the factors making the restaurant worth a visit. 16. Hospitable atmosphere Go to any popular restaurant, and you will know that they inevitably have a friendly and relaxed friendly. The music is essentially not very loud to allow customers to talk comfortably. 17. Hygiene and cleanliness The whole facility should be kept spotlessly clean. Eating areas should be wiped clean as guests get upset about seeing a dirty table. The kitchen and storage areas are also clean in order to avoid spoiling food that may claim the reputation of the restaurant. 18. Management Skills A successful restaurant's management team is well-trained and understands the needs to bring a balance between labour costs, preparation of food, and overhead costs on the one hand and selling prices on the other. Understanding that happy staff leads to happy customers is crucial in this position. 19. Regular Stock take Almost all famous restaurants implement stock/inventory control software to gather information about where waste happens so that hotel managers can monitor inventory. If the managers become tech-savvy and learn how to use these software, they can determine why and when losses occur. They can plan menus and set prices easily and quickly based on the current costs of the supplier as well as alterations in operating expenses. 20. Pricing The price is a crucial consideration when people are dining out. It brings into consideration various aspects and not just the taste of the food. The overall experience is also counted when restaurants charge more than others. If the prices appear unreasonable, customers can get upset, leading to reduced repeat business. On the contrary, if the prices are too low, guests will get suspicious of the quality of the food and service. This is why reputable restaurants strive to set a balanced price so that customers do not complain about the price and feel that they are getting value for their money. BONUS: Marketing A successful marketing plan is counted among the critical aspects of a popular restaurant. If you think that word of mouth is enough to make a diner famous, you need to correct your ideas. It is true that some legacy restaurants are famous without having to invest in marketing, but they are a class apart. Dominos and KFC would have been what they are had; they not advertised their ventures. There are 2 main types of marketing, namely, offline and online. Offline - Local advertising, hosting events, and pamphlet distribution, among others, are considered offline marketing. Online - Also called digital marketing, online marketing is an easy and popular way to reach out to customers. It mainly comprises email, social media marketing, SMS, and email marketing besides a constantly growing online presence. Check our Restaurant Book for marketing Tips: CLICK HERE If you have other ideas, do not hesitate to discuss them. Till then, try out the ones I mentioned.
Several types of logos exist, but businesses invest a lot of time in creating them. If people like your logo, it creates a positive impact on your company. The question is, what type of logo is suitable for your business. While a hundred decisions are going into identifying the right logo for your venture (layout, font, color palette, images, etc.), here is a list of the major categories of logos to make the decision-making procedure easy and smooth. Wordmark Logo Also known as a logotype, a wordmark is a font-based logo, focussing only on the name of a business. Coca Cola, Facebook and Visa are some such examples where the distinct and catchy name of the company is enough to create a logo out of it. People remember these names and their appeal is stronger when the name is combined with attractive typography. This leads to immense brand recognition. Since all you have is your name to showcase, the typography you choose is very important. For instance, legal agencies adhere to heavy, traditional text that replicates security. Fashion houses prefer elegant, graceful and clean fonts showing style and high-end couture. Additionally, if your business is new, and you wish to get your name out there, make sure that the name of your business is short so that you can use the wordmark for your logo. A long name may look cluttered. Lettermark Logo Lettermarks or monograms are logos consisting of letters. In most cases, the brand initials are used as letters. HBO, IBM, CNN and HP are initials of lengthy brand names that can otherwise not be used as logos. With lettermarks, it is easier to remember such names and such a style also creates a brand identity by streamlining the brand. It is easier to say HBO than Home Box Office. Since the emphasis is on initials, the font you select is crucial to ensure your logo is on-theme with your company offerings. At the same time, the logo should be legible when you see it printed on a business card. Such a style is most useful when you are a new business and want to add your complete business name under the logo so that people can start learning what you are offering. Brandmark Logo A brandmark logo makes use of a symbol or icon. It may or may not have the name of the brand. It is very risky, but it is great for businesses with a big brand value. This type of a logo is necessary when your brand or company name does not reveal adequate details about what you offer. Brandmarks take time to raise recognition and enhance recall for a brand. However, if you can do it successfully, the style can turn into an important company asset. For Instance, Playboy and Nike do not need to include their name with their logo as they have well-known brand icons. Combination Mark Logo The most popular logo in the world, the combination mark, is a mix of symbol, wordmark and lettermark. The text and pictures are either placed side-by-side or integrated to form an image. Some famous combination mark logos are Red Bull, Adidas, Lacoste, Burger King and Doritos. It is a versatile strategy as it brings together the name of the company as well as an image to reinforce the brand. When you have a combination logo, people can associate your name with your pictorial mark the moment they see it. Since the mix of text and symbol fabricate a distinct image, such logos are more convenient to trademark than just a pictorial mark. Symbol Logo Quite like a brandmark, the symbol or emblem logo style comprises a font within an icon or symbol. Commonly seen in crests, badges and seals, they are also used in football clubs. Having a traditional touch to the style, they are popular among school and government agencies. The auto industry is another place where the emblem logo is abundantly used. While a classic approach exists, some firms have efficiently introduced a modern look with a logo design suitable for the 21st century. Starbucks and Harley Davidson are examples. However, they have a tendency to display bigger details and rigidly entwine symbol and name. Thus, when compared to the aforementioned style, this one is a little less versatile. Being intricate, they are difficult to duplicate during branding. For business cards, such a logo can shrink so small that no one can read it properly without a magnifying glass. If you are a fashion house and eager to apply this logo on shirts or hats, choose a simple design or say bye-bye to your desires. So, keep the design as simple as possible to walk with your head held high with a bold and strong look that makes you appear like a professional. THE RESTAURANT ACADEMY LOGO The Restaurant Academy logo consists of the Icelandic flag in the middle and surrounded by red, blue, white and black. We always believe in giving back to the nation in whichever way we can and country comes first. Please visit Iceland in the future. Iceland depends on tourism a lot and coronavirus crisis has hit it badly. We are a small nation but with a big heart. AFRAM ISLAND ! Now that you are aware of the various sorts of logos out there, it is time to get one for your business. Irrespective of the type of logo you choose, the design needs to leave a sign of your brand. If it is different and unique from your competitors, people can differentiate your service or product and easily recognize it.
You might negate by stating that doing proper business is more important than the name. After all, if you cannot impress your customers on their first visit, you are not going to see them again. But, how can you make the first impression if you cannot reach out to as many people as you want? For this, planning your marketing strategy and designing a brand identity accordingly are crucial. The first step to building your brand is finding out a name for your business. In today’s competitive economy, making your business stand out is important. The good thing about the digital era is that you also have a lot of opportunities to prove yourself and reach out to potential customers easily. To that end, having the right name can take you a long way. The below-mentioned techniques can serve as a guideline to choose the most suitable name for your restaurant. 1. Name by Desire Naming your restaurant as per your favorite food or activity makes for a catchy name. Such names are usually attractive and people flock to restaurants with unique names. Example: 100 Calorie Snackbar. It would give a touch to your restaurant which shows every food is less than 100 calories. 2. Name by Problem How about addressing the problems of your target customers and giving them a solution? Here, I am talking about showing people your expertise and your speciality. For instance, Italians look for restaurants that offer their kind of food. If you call your business by an Italian food name, say, Bottarga, your target customers will know what you offer and what you specialize in. 3. Alliteration Keeping an attractive name for your business is the first and foremost thing. Alliteration is an age-old way to lure attention. Whether you are reading a poem, enjoying a novel or penning a song, the consecutive use of words starting with the same letter has always won hearts. When it comes to your restaurant, the same idea can work wonders. Tasty Tangerine is quite a name if you ask me. 4. Own A Word Becoming a pioneer in any field takes a lot of time. If you wish to own a name, you have to invest years into it. For example, Accor Hotels. You simply cannot hire the name, it’s theirs. 5. Invent a word Who owns the restaurant? Mr. John? You may have heard about small cafes and eateries named after the owner. But owning a popular restaurant named after you? Well, that is going to take some time. You can start gathering fame from your locality, begin marketing of your brand and eventually, reach out to more and people. As outsiders to your city learn about you and give positive reviews after eating your food, you can think about improving the eatery’s looks or even expand it to a nearby city. In this way, though, this too will take years and several thousand dollars, you can be in the hearts and mouth of food lovers all over the world. Not everyone can become Pop Tate of Riverdale in just a few years after all. 6. Word Mash Combining two or more words to come up with a restaurant name is not a bad idea. Several businesses have tried this strategy and succeeded in the past. Even parents name their children by mashing their own names in some Asian countries. As an example, I can mention Microsoft, Wiki + Encyclopedia = Wikipedia, and Group + Coupon = Groupon Think about the benefits or special traits of your business and bang on! 7. Wordtwist Using well known and common words to name your restaurant can come with a twist if you change, add or remove a letter from it. Fiverr? Baggel or Aiollie are interesting namesakes to their original counterparts. Check for the domain name and social media presence on Namecheckr and find out if the name already exists. What to Avoid When Naming Your Restaurant? Three Words - A short name with a maximum of 2 words is ideal for your business. The reason - your potential customers will not remember you when they want to eat out or recommend a restaurant to friends. You may argue that some popular hotel chains indeed come with large names, comprising 4 to 5 words, but as I said earlier, it takes time bro. Acronyms - Keeping a catchy name is way different from using acronyms. John’s or Pop Tate’s is much more attractive and easy to remember than P.T.’s Cafe. When you use your name as the name of your restaurant, make sure that you stay away from abbreviations. Instead of J.H. Restaurant, call it John’s Restaurant. Using difficult to express words - Uttering a complicated restaurant name is as difficult for you as it is tough for Alexa. Artificial Intelligence is not so developed and advanced yet that they can pronounce twisted words. If you use a Spanish or French name, you may have tough luck if people are searching for local restaurants on Alexa or Siri. Also, don’t use spanish name for french restaurant vice-versa. In case the two pronounce the names properly, will most people be able to fathom it? Assignment Question: AB is planning to open a restaurant with name ‘’MY FUCKING RESTAURANT’’ ? What comes to your mind after reading it?