Family Style and Fast Food Restaurants Brick and Mortar restaurants, YOUR ANCIENT!
I was reading an article today and the topic was which famous chain restaurants were going to disappear, go bankrupt or restructure? It just seems that the exiting structure of fast food and family style establishments have outlived their usefulness. Back in the day, it was a new concept, but time changes and many have not gone with the flow. Their view is if its not broken why fix it but when your servicing food in the food industry, that approach doesn't apply. Ok maybe some corporate executives makes some sacrifices with change, a new product, a better environment or a cheaper price but the basic structure stays the same, standardization where every restaurant follows proper procedures and guidelines. The food supply is the same, the process is the same, fast and quick, the use of microwaves still applies and lots of chemicals in the food, preservatives, additives and artificial flavors.
Ok, these multi-national companies have a lot of revenues to work with. Is it not the problem that they hav so much revenues to work with and allow money dictate what has to be done to fix the problem. Hmmm, I say not, its the food stupid, the food is the revenue generator!
Sometimes, we see small single establishments that have outlasted a generation of customers. The places are nothing special, always very clean and immaculate but what draws the customer base generation after generation. Is it an urge to go and eat there. Some of these places are a little moderate to upscale but what is the secret formula of their long success. It's the original recipe of the food, from scratch, no artificial anything, the best ingredients and taste. This formula is the golden rule of success. Customers from all over will pay top dollar. The service is impeccable, you feel welcome and comfortable. you actually feel "special." And "special" brings them back every time. No special formula, the owners have the pulse of the people.
So, I will mention that they need to innovate the business. A new way . Not a new face or more comforting atmosphere, not new products that taste the same, BUT a real effort to understand their clientele.
Let's see, these multinationals have revenues in the millions. Yes, they have to appease their stockholders. Why not bring labor back in prepping. Using higher quality products and getting back to basics rather than automation and high technology. Maybe there are areas that can do the labor and not impact the flavor. The heck with standardization.
Have you walked into a" joint" that serves a basic cheese burger with a fresh bun and simple condiments, a little greasy but definitely fresh from the kitchen?
Well, executives will only see that revenues will be smaller, profit margins smaller but in actuality, customers will be happier, and will use free advertising to tell everyone.
In the final analysis, increased patronage, good reputation, happy customers getting good value and willing to pay a little bit more and overall a win win situation. Gone are the hours from 11 am to 9 pm, Friday, Saturday night is busy after 9 pm, change it up, from 11 am tp 2 am, double to triple shifts. Grab a bigger piece of the market.
And most of all listen to you clientele, continuous innovation, microwave is no longer needed. If making fresh, why is there a need to reheat items?
Follow your clientele and you'll be successful. Maybe rather than open a brick and mortar store, maybe invest in food trucks, and go where the action is. Look how much overhead is save on renting, leasing. Give potential owners an opportunity to represent your company. They have more to lose managing their food truck, so every motivational effort to increase sales is on going! Think about it!
By Chef Woo Can at www.chefwoocan.com
#brickandmortarstoresareancient, #listentoyourcustomers, #continuetoinnovate, #changeisamustforfastfoodandfamilystyle, #changewiththetimes