Why your establishment is "slowing down": 5 hidden reasons you might not have noticed. Sometimes the problem isn't the lack of guests or bad cuisine – it's the little things that are imperceptibly "eating" development. Here are 5 situations I see most often:
Reason 1 - Menu without logic and economy
When it has 50+ dishes, but most of the menu is rarely sold. There is also a nuance when the dish can be tasty and interesting to serve, but the waiter cannot make a presentation and sell it, and the name is also complicated.
What does it lead to: overspending on products, chaos in the kitchen, long cooking times, and the guest goes where it is faster and more understandable;
Reason 2 - You are "boiling" in your own juice
There is no analysis of competitors, new trends, or staff training.
Consequence: The institution is stuck in yesterday while others are already implementing the new.
Reason 3 - Poor communication between the kitchen and the hall
Waiters do not convey the guest's wishes, the kitchen does not clarify the order, or they deliver it at the wrong time and then there are delays.
Consequence: spoiled dishes, complaints, food returns.
Reason 4 - Marketing is running idle
You have an Instagram, but there are only photos of dishes without meaning and system, they are just pictures. Another very important factor for me is internal advertising and emotional marketing (this can be unexpected gifts, compliments, dishes brought out by the Chef, etc.)
Consequence: Money is spent on content that does not bring guests, the lack of internal advertising does not generate additional sales and reduces the likelihood of a guest returning again.
Reason 5 - Lack of service standards
Guests receive different levels of service depending on the shift.
Consequence: There is no consistent impression of the institution.
Remember:
An establishment may look beautiful and have delicious cuisine, but without a sales, service, and process control system, it will "slow down.".
How RestaVR will help - a collaboration format
We combine strategy and implementation: restaurant consulting, one-on-one consultations for restaurants, regular workshops and mentoring for leaders. We work across the country, including restaurant consulting, and we select intensive or longer support for your stage of development. Details and conditions - from the manager, we will select a format for your market and team.
Questions and Answers (FAQ)
When to expect the first results?
After initial implementation and training, changes are visible in 2-4 weeks: faster delivery, cleaner processes, more stable reviews. Transparent KPIs for the restaurant help to capture the dynamics.
Where to start if your budget is limited?
From short formats, we conduct express restaurant audits and spot consultations for establishments in Ukraine - we focus on 1-2 key areas that give tangible results within a month.
Do you work with regions and online?
How to boost sales this month?
Repackage the menu through food cost and menu engineering, set up upsell, connect internal restaurant advertising and live restaurant Instagram marketing. This increases restaurant sales without dumping.
How to maintain stable service every day?
Update service standards in the establishment, write SOPs for the restaurant, maintain a checklist for the restaurant administrator, and develop the team through training of restaurant staff.
What are the training formats for managers and owners?
We recommend training for restaurateurs, as well as courses for restaurant administrators and courses for restaurant managers. For broader coverage, modules are available for "courses for restaurant managers Ukraine" and in-person intensives in the capital through training of restaurant staff.
