Category: Restaurant secrets

In the series of materials called “Hookah bar as business” I am going to consider a number of the most popular questions that you will have to deal with while opening this undoubtedly profitable direction of the Ho.Re.Ca. business.

In order to increase the material’s expertise I am going to write this column together with my partners in this direction that I have been cooperating with for 7 years – The “iHookah” Company that provides not only consulting, training and outsource services, but also is a manufacturer of their own hookah models. I invariably use them in my establishments.

Personally I am a chain-smoker and I have been smoking hookahs daily for 8 years. It’s noteworthy that I have never smoked and don’t smoke cigarettes, but hookah smoke dips me into some special nirvana and relaxation. So I am an expert in hookah smoke as well as in organizing hookah business, and will gladly share my experience with you. Continue reading “HOOKAH BAR AS BUSINESS: how to choose a proper hookah”

In the series of materials on “Opening a restaurant” I am considering for you some situations based on my more than ten-year practical experience.

Owing to the article “How to choose a good name” you have an idea of the mechanics of this creative process as well as of how important the choice of Target Audience of your business is.

And now we are going to talk about a location, that’s about a place and a premise itself.

The truth that I follow in my career is: any premise can bring profit.

The evidence for that was the implementation of such, as may seem from the first view, insane projects as a fashionable night club with a Caucasian cuisine luxury restaurant behind a filling station on the way out of the city (“Zoloto” night club and “Bambarbia” restaurant).
Continue reading “OPENING A RESTAURANT: how to choose a location and a premise”

One more practical situation which provided me with a great deal of experience was the choice of an optimal pizza oven for one of the establishments of the “Uncle Pizza” chain.

In 2015 we planned a big reconstruction of the premise where the family café “Uncle Pizza” (Lutsk, Voli Avenue, 4v) had been successfully functioning for 3 years. Together with the work on the premise, we organized an upgrade of the chain concept as well.

Continue reading “Restaurant equipment: how to choose a pizza oven”

PART 1

During 10 years of my practical experience in the restaurant and entertainment sphere I have attended numerous seminars, trainings and lectures on personnel training, service inculcation and development.

Almost all of them considered the cases like “How to serve in a restaurant in a correct way”, but in this release I want to emphasize the most commonly occurring mistakes that I came across in my practice and observations. And even not always they depended on waiters.

Continue reading “RESTAURANT SERVICE: the most common mistakes that can easily be avoided”

The situation on the catering and entertainment markets is such that the dumping wars and the competition led to the state when the establishments of the same target group segment virtually have become equal in their pricing policies.

What do I mean by the prices in the target group segment? That is the literal example: one cannot compare the price for juice in a family café and at the night club. Approximately, that’s the way it is. The target group segmentation implies the distinct distinguishing of the target group itself as well as its pricing potential.

I have had such cases in my practice when we tried to surprise the Guests of a premium restaurant with good prices, for example, for sushi menu. But not all people understood that and the low price (let’s say, of the fast food level) was associated with bad quality. As a result, the sales were falling, but not rising. So, you need to be careful even with dumping.

Continue reading “Loyalty system for restaurants. What is better: discounts or bonuses?”