Things to think about in Hospitality




With the way the world is at the moment and budget being an even bigger buzz word There are certain things that we should be thinking about in order to save money, make money and also be safe. Service and maintenance has got to be something that every caterer has to think about and action. If your 10 grid combi goes down and you find yourself with a massive repair bill that could have been prevented by a simple PPM visit I'm sure you would be kicking yourself. You service your car that gets you from A to B yet makes you know money at all but the kit in your kitchen that is worked hard everyday doesn't. Would you think of driving your car in the red of every gear every time you drive it, yet the kit is on when we don't need it and 9 times out of 10, on full blast. Maybe we don't think about service and maintenance because we think it's going to cost the earth...it doesn't. Maybe we think because the item is new it comes with warrantee, which is true but does where you buy it offer such calls or is it someone that just shifts a box and forgets. We should be taking the time to ask these questions and making sure that are kit stays operational so that our businesses stay open. Social Media is not just looking to see what your mates are up to or posting a picture of how amazing your business is. You need to spend time interacting with your customers in your area. Really engage with them by writing in their comments and liking their posts. They will then start to follow you and engage with your business. It is better to have 1 follower that is interested in what you are offering and will support that 10 that couldn't careless. Maybe look at finding £300 - £500 per month on someone that is passionate about Social Media and get them running your business accounts and producing content that your customers can relate too. Unfortunately putting out bad content will have a negative effect on your business so I would recommend really thinking about what you are putting out. Back to the future. Can you remember what hospitality was like in the 80's, well I think that's what sort of business we should be aiming for when we can open up again. The very best service, the very best product and the very best offers. How well do you know your customer, I worked with a restaurant manager once that could tell you everything about his customers from likes, dislikes, job, birthday, anniversary, kids names etc etc and it worked. I should also point out that he 100% cared about every customer. With this comes the time to start building a database CRM so that people come back and feel special every time. How easy would it be if Mr Smith booked for the second time to hit the CRM and get the details including what he ordered lasted time, if that product isn't on the menu any more drop him an email with the menu but add a note that says "we know you like a red wine, is there one you might like open for when you arrive?". It's all about the detail now more so than ever before. Produce, plan and simple buy the best you can and serve it the best way you can. Let the produce do the talking and where possible support local and shout it from the roof tops.


With the way the world is at the moment and budget being an even bigger buzz word There are certain things that we should be thinking about in order to save money, make money and also be safe.

Service and maintenance has got to be something that every caterer has to think about and action. If your 10 grid combi goes down and you find yourself with a massive repair bill that could have been prevented by a simple PPM visit I'm sure you would be kicking yourself. You service your car that gets you from A to B yet makes you know money at all but the kit in your kitchen that is worked hard everyday doesn't. Would you think of driving your car in the red of every gear every time you drive it, yet the kit is on when we don't need it and 9 times out of 10, on full blast. Maybe we don't think about service and maintenance because we think it's going to cost the earth...it doesn't. Maybe we think because the item is new it comes with warrantee, which is true but does where you buy it offer such calls or is it someone that just shifts a box and forgets. We should be taking the time to ask these questions and making sure that are kit stays operational so that our businesses stay open.

Social Media is not just looking to see what your mates are up to or posting a picture of how amazing your business is. You need to spend time interacting with your customers in your area. Really engage with them by writing in their comments and liking their posts. They will then start to follow you and engage with your business. It is better to have 1 follower that is interested in what you are offering and will support that 10 that couldn't careless. Maybe look at finding £300 - £500 per month on someone that is passionate about Social Media and get them running your business accounts and producing content that your customers can relate too. Unfortunately putting out bad content will have a negative effect on your business so I would recommend really thinking about what you are putting out.

Back to the future. Can you remember what hospitality was like in the 80's, well I think that's what sort of business we should be aiming for when we can open up again. The very best service, the very best product and the very best offers. How well do you know your customer, I worked with a restaurant manager once that could tell you everything about his customers from likes, dislikes, job, birthday, anniversary, kids names etc etc and it worked. I should also point out that he 100% cared about every customer. With this comes the time to start building a database CRM so that people come back and feel special every time. How easy would it be if Mr Smith booked for the second time to hit the CRM and get the details including what he ordered lasted time, if that product isn't on the menu any more drop him an email with the menu but add a note that says "we know you like a red wine, is there one you might like open for when you arrive?". It's all about the detail now more so than ever before. Produce, plan and simple buy the best you can and serve it the best way you can. Let the produce do the talking and where possible support local and shout it from the roof tops.

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