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Restaurant Critic & Food Blogger
Do What's Right!
The last couple of years have tested food merchants. Covid Pandemic shut down alot of restaurants and only until recently, there are signs they are slowly making a comeback. But they are now being tested with inflation is driving up food prices, so what is a merchant to do? Instinctly, they need to reduce expenses, and offer less quantity but charge more. This seems to be the prevailing way business is being done.
Just to let you know, since business is slowly coming back, they need the clientele to come back, repeat customers but that doesn't seem like it working. Yes, there are customer that will eat out for social purposes and just don't feel like cooking. They may not be very happy witnessing cut back on quantity but paying more. The majority of customers say, "What the hell" and won't be returning back as a regular customer. So, the result is revenues are on a downward spiral, layoff of employees, but prices are still going up but no pool of steady customers supporting them.
The end result is they are forced to close with all that investment wasted due to poor decisions.
The right way to conduct business is to raise prices accordingly, don't compromise on portions, you will able to make money and keep a steady clientele. Don't underestimate your breadwinners, they know when they are getting ripped off. If your concerned with customers saying "Oh, it's so expensive" they need to have a wakeup call and realize that going out to eat is expensive. Unless, you can improvise your dishes without compromising the main ingredients, customers will pay if they know they are getting a valued product.
It's a very simple approach but its time consuming to enact or scared to go into this direction and assume no one will come in to patronize their restaurant. The bigger food chains can handle tough times but its the little guy that suffers the most.
Chef Woo can
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