Restauran owner tips

We have just audited a chain of four Italian restaurants in Eastern Europe. The positioning is unique, the marketing team is highly creative, and guest experience and service interaction are excellent. There is only one problem — food quality. They produce their own fresh pasta and even their own gelato, yet the menu is overloaded with up to 150 items. There is internal competition within the menu, product cannibalization, a completely scattered raw material matrix

A high-converting menu is not just about font size, line spacing, attractive photos, or persuasive calls to action. A high-converting menu is a structured journey your guest goes through in order to part with their money. No hard selling. No fake promises. Just sales technique. Obviously, the number one selling trigger on a menu is perceived value. If you offer double coleslaw with a burger at 30% off, that is an easy win.

Food cost inflation cannot help but show up on your menu. Guests shop at chain grocery stores and fill up their cars with gas. When inflation hits a country, prices go up everywhere, including in foodservice. The question is not whether to raise prices or not. The question is how loyal your audience is to your brand and how satisfied they are with the quality of your food. How strong and active your competitors are in the market right now. What alternatives your guest has and

We've all seen the pattern. A successful actor, a bored banker, a retired athlete decides to "open a restaurant." They have the capital, the name, and the dream. Twelve months later, the "for lease" sign is back in the window. Why? Because they confuse having a restaurant with living in one. There are three distinct species of restaurant owners. The first is the "Dilettante" — driven by glamour, by the fantasy of having a place to call their own.

The manager vs. Chef war is a systemic flaw, not a personality clash. Discover the complete diagnosis with the full table of mutual grievances and the engineering solution: a clear Responsibility Matrix to transform conflict into a strategic alliance.

Discover the "I Am the Restaurant" hospitality management concept—a revolutionary approach fostering team ownership, personal investment, and creativity to transform guest experiences and elevate restaurant success. Based on Non-Formal Education principles.