Let’s touch on the restaurant business and some ideas that can be implemented in this very flexible niche. The restaurant service market itself is very fickle and often depends on the needs of the users themselves. Today, a person goes to one restaurant or cafe, tomorrow he chooses another place, and the day after tomorrow he stays at home to have dinner. And it is very difficult to predict the number of future clients and the consistency of their attendance, especially in the food industry.
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explore innovativeto look for completely different ideas fmplementnew prom,otions, new ofto attractvicesretainield of attracting and retain customers in their cafe. Many restaurateurs invest huge amounts of money in interiors and design, but do not invest at all in the life and idea of the restaurant itself. Many restaurants lack some spark or zest that could feed their owners year after year. And the classic method of running a Russian business – create, promote and abandon – is in no way suitable for good restaurant service and will not bring any valuable results.
Turning Guests Into Gourmet Chefs
Let’s get back to our business ideas. The next idea for future restaurateurs and businessmen sounds like this: “Every day – a new chef”. The first processing and implementation of the idea took place in Paris in one of the restaurants, where the owners decided to try a new business concept: every evening, a new chef is invited to their kitchen, young and creative, with their unique ideas and proposals. This restaurant is located in a fairly busy place and is equipped with the latest technology and all the necessary equipment. When on duty, the new chef has power over all the products and equipment, over all the employees and services of the restaurant. He has power over the menu card and the entire work process of preparing the best dishes.
Be the Chef, Own the Experience
The invited chef does not have enough experience to manage the kitchen, so he is assigned to help one of the real professionals already working in the restaurant. Beginner chefs can be involved in routine work or can help other experienced cooks at their discretion. Although the main idea for a constant change of chefs is the desire to somehow diversify the same cuisine. Therefore, for this restaurant business, the idea is aimed more at the end consumer, who comes to the restaurant to try some new and delicious dish of the day from a new chef. During the promotion “Every day – a new chef,” the average cost of a full dinner of 3 courses is about 40 dollars.
The idea itself is a good incentive for both novice chefs who get a chance to manage the cooking process in a huge kitchen, with a huge number of staff and a huge responsibility, and for restaurant business owners who provide at least some variety in their menu. For a very reasonable price, the end consumer will always be able to try something exciting and unique. The benefits of this business idea are obvious to everyone.
