The marketing aspect of your restaurant business plan is the often the most critical and hardest area to get right. However, night clubs are a good parallel to restaurants in that being “hot” is what makes or breaks and separates the next venue from the rest of the competition. On that note, this is a great article to include when formulating and deciding on your restaurant marketing ideas and the what, when and who will impact your food service business. Probably the most salient paragraph in the commentary and quoted here reads “a club that’s hot breaks down mostly into three things: “a carefully selected crowd, patrons’ enthusiastic endorsements and a slow, steady burn of press vs. a fast explosion. (Too much press can actually harm your venue.)” These same three things apply to all types of hospitality operations and can be incorporated into your individual restaurant business plan. There are also restaurant management tips on reducing food waste and going green from the QSR (quick-service-restaurant) industry that will reduce costs and improve the environment. In particular is this quote in the article that reads: “Food waste is the No. 1 material in municipal solid waste streams,” says Laura Moreno, an environmental scientist with the EPA Prevention and Solid Waste Office in the EPA’s Pacific Southwest Region, based in San Francisco. “There are 33 million tons of it each year, and only 2.5 percent [nationally] is diverted.” Also troubling is the methane gas it creates, which she says is 21 times more potent than carbon dioxide.” You can also find ideas for restaurant planning posted at our prior INNsider Updates. What tweaks can you tell our readers that made your restaurant business plan more saleable to investors? Did you also include a green restaurant strategy as part of your long range planning?
