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Why do We love the Restaurants We Love!

Today, many restaurants serve good food and the service is really nice. However, is that enough? Definitely not and so various different policies are brought up by the restaurants to increase their customer base and retain the loyalty of old customers. But many times these policies also fail miserably resulting into a great loss.<br>

Kontor
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Why do We love the Restaurants We Love!

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  1. Why do We love the Restaurants We Love! Submitted By : Kontor Restaurant

  2. Owning a restaurant business is not for the faint heart or the faint stomach too. The levels of risk involved are here and one should have the power to digest the failures. Food cooked with love and care is food for the soul. Best service helps in retaining the customer base but is this enough for survival. No it’s not. It is said and observed that, many restaurant fail in the first three years of opening itself.

  3. Many marketing ideas and policies are brought up by the restaurants to increase their customer base and retain the loyalty of old customers. But many times these policies also fail miserably resulting into a great loss. Here are two examples of policy failure, observed by Kontor one of the best restaurant in Frankfurt Oder. According to Kontor restaurant’s management, these two policy failures will help in understanding the impact of wrong policies on the restaurant.

  4. Pay What You Want This policy was adopted by the owners of Guiyang café as a part of their grand opening promotion. Here, customers were encouraged to try out the food and leave whatever compensation was apt. The owners believed in the thought process of inheriting the goodness of human beings and had a vision that diners would calculate a rational and fair amount for the meal.

  5. This policy did succeed in packing the dining room but it was not the case with customer checks. The total damage after a week was about $15,000. Once the promotion policy ended and the café started charging, not a single customer turned up during the meal hours earning the owners a huge loss.

  6. No-Tipping Policy • Now though this policy did not fail immensely, many restaurants have actually given up this policy. In this policy, there is a raise in the menu prices and no tipping to be given. The basic idea of this was to rectify the basic pay unfairness between the tipped and the un-tipped employees. It was estimated that the kitchen staff would make between $13 and $20 an hour while, the front of the house staff made between $25 and $40 an hour.

  7. However, this policy failed at many restaurants as there would be great job turnover ratio of the front house staff. Though, the kitchen staff were happy about this move, the management had a lot of extra work to be done. Joe's Crab Shack, the first large U.S. chain to implement a no-tip model, actually moved away from the policy, that, only lasted three months.

  8. Thank You Restaurants in Frankfurt-Oder

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