It’s sad to experience a restaurant that has lost it’s “edge.” You know the places: lacking any culinary experimentation; relying on the same guests without offering anything new to new customers; not updating training or decor to stay current and look truly polished.
With so many resources on the web these days, it’s not hard for a savvy operator to stay ahead of his or her competition. A fellow consultant, Donald BurnsRestaurant Coach , likes to say that mediocrity has no place in hospitality – we couldn’t agree more.
To the restaurant manager or owner looking for advice – reach out to a seasoned consultant or consulting team to spend a fraction of a couple good nights’ profits and invest in getting a fresh perspective.
You’ve got one or maybe two, if you’re lucky, chances to make a good impression. Don’t send customers down the street for a better experience. In these days of constant change, change, but for the better – it will pay off big time.