Being Personal Connected with your Guests is Everything

How come a chef-owner will spend 20 + years learning to be good at what he does by working in well known chefs kitchens day and nights and very little or no time at all learning the 'People Business'?

There is no better way for a potential chef-owner to learn the People Business than waiting tables in an upscale restaurant before starting out being a chef-owner!

Running around in the kitchens of your own or others, assuming you know what people like or dislike will only lead to disaster as a chef-owner!

No wonder there is so many restaurant failures in the the US

Just take one excample of how guests will much rather lie than telling you the truth when asked "how was everything"? 97% of the time they will lie and say "Great, we'll be back" They rather lie than having a confrontation and their friends thinking they are 'complainers' and not be re-invited out for dinner with same friends ever again!

But, try to call same guets

Being Personal Connected with your Guest is Everything

Make your telephone ring with reservations sundays thru thusdays

Most good restaurants can fill their seats on weekends, but how do they do it on Tuesday night?
If you can capture the guests data on weekends, you can invite them back by sending them a 'Thank You' invitation to come back with their friends on week nights
And do the same for with Birthday and Anniversary invitations...

Boca restaurant gets ROI, return of investment, of 2.314%

After only 13 months of guest database marketing Fleming's Bistro in Boca Raton have 4508
guests in their database.
Each new entry get a 'thank you' note asking their patron to help out by bringing in two or more friends so more people can experience their restaurant.
Each data entry represent two person 95 % of the time wich translate in to 9016 Birthday invitations.
Since most data entry are married couples with a strong sence of loyalty and a good portion of
the American phenomenon of "helping the little guy" their patrons go out of their way to do just that..."help the little guy" prevail and grow his business.
Fleming's Bistro tracks all their redemption's and they know their marketing cost to a teeth
and March 2010 generated a redemption sale on Sundays thru Thursdays only of $ 25.592.98
and their total marketing cost for march 2010 was $ 1.121.92
Not even Madoff can come close to this kind of ROI, return on investment!....2.314%

Show me a successful restaurant...and I will show you a restaurant full of mature Americans

Knowing you Florida demographic will either make you or brake you.
65 and older Americans will swell to 6 million and amounts for 60% of population growth the next few years in Florida
A total of 24 million people will be living here in a year or two, and get this...
26.2% is over 65.
Such a high percentage of retiree's will fuel the economic growth for table service restaurants.
Create a winning formula for mature Americans and for you restaurant.
Remember, it's not price they are looking for, but value!
You will be smiling all the way to the bank...if you got the rigth combination.
Think about it!