The first impression of visitors, when coming and eating in your restaurant, can be very decisive whether they are satisfied or not. Visitors will begin to build perceptions, from the first entry to the restaurant, the speed of service, the taste of the meal, the hospitality of the service when payment, to handling the service of visitors when going home. You can also create promotional programs such as making special menus, food festivals, cooking demonstrations, giving giveaway on social media, giving children’s toys or holding drawing competitions for children, etc. In addition to promotions in restaurants and through social media you can also use other applications, namely geofencing which is useful for attracting consumers who can bring multiple benefits. Geofencing is very useful for companies that have a current restaurant base.
Counting the number of times your restaurant visitors come back, you can use to measure the number of your loyal customers. For a stand-alone restaurant (not in a mall) the ideal percentage of old guests (customers) is 70% – 80%, while new guests are 20% – 30%. You also need to pay serious attention if most of the new people come (except restaurants located in the rest area & resort) because you can rarely like their restaurant. The ability of employees and supervisors to sell greatly influences the amount of rupiah you will receive from restaurant visitors. How to offer dishes when taking orders, how to talk, the ability to sell extra food and drinks when ordering, will be able to increase purchases (purchasing power) of visitors (average check).
A large number of potential customers who make a party will be able to increase sales in your restaurant. Prepare special offers that are able to attract according to the desired concept. During a party, it is expected that the restaurant will not close in general because this builds up a bad image and disappoints other customers, especially loyal ones. Do not be tempted by profits for a moment, but also think about business continuity for the long term.