Our Business Development Manager in Australia, Quinton Fortune (left), shares insight on kicking off 2018 with renewed focus on your restaurant operations. Quinton has over 25 years of hospitality industry experience, including once owning and operating a successful café and catering business in Williamstown, Victoria. He is a certified foodservice trainer and knowledgeable in culinary execution and trends.
Welcome to 2018! We hope that your holidays were filled with customer satisfaction and financial success. If not, now may be the prime time to assess and review all important areas of your business with a fresh set of eyes. What are your first impressions? Does the appearance of the exterior look inviting to customers? Does the menu match the ambiance of the establishment? These details need to be revisited, as well as the following areas:
Does your menu cater to the customers who are attracted to your venue? Do you have appropriate-sized portions of food? If your meals are too large, you might lose the opportunity to offer an appetizer or dessert. What is being thrown out? Have you engineered your menu? If you serve fried food, do you have a solid oil management program in place? Are you using a filter aid such as Magnesol to produce consistent, high quality fried food to your guests?