4 more ways to revamp your restaurant

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Every restaurant owner wants to boost their business, especially if they have noticed a drop in profits over the last few months and there are many ways in which you can do this.

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Thankfully, the dining out market is still very popular; in fact, in recent years the market was worth over £80bn! It is certainly possible to boost your profits – you just need to do a few things to improve your restaurant.

Here are four more ways to revamp your restaurant:

Analyse your menu

It is important to frequently look over your menu to see whether you can make any changes. It is likely that some meals are very popular with your customers; however, it is also likely that you have some meals on your menu that are rarely ordered, if ever. If you have a few meals like this on your menu, it could be worth swapping them for new options you have not yet tried. This also means you can advertise an updated menu, helping to draw in new and returning customers!

Consider the smell of your restaurant

Smell is an emotional sense that has the ability to put people off food completely, so you should make sure that your restaurant always smells great. Rotting food, unclean bathrooms and bins can be a source of bad smells, so you may want to implement a more regular cleaning schedule or replace old equipment that is not working effectively.

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Change the environment

You might want to look at the decor inside your restaurant and perhaps give it a new lick of paint to brighten it up, or maybe go for a whole revamp of the inside. Look at your outdoor spaces too. Is there a way that you can maximise their use such as installing a Fabric Roof Structure like the ones you can find at spatialstructures.com/building-systems-explained. These structures help to provide an all weather outdoor space for your diners.
Look over the payroll

Look over your payroll to find out which days are busiest and which are quietest. Most restaurants are much quieter during the week, so you may be wasting money paying three members of staff when in reality you only need one or two members working that day. This is a great way to save money, and it also means your restaurant won’t be filled with staff standing around waiting for something to do while people are eating.


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