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How to Gain Competitive Advantage in the Restaurant Business




by Stan Mack


Te you will have trouble standing out from the crowd. Gaining a competitive edge requires a detailed analysis of the demographics of the surrounding area and the nature of existing competitors. And even if you are successful at first, new competitors could enter your market at any time to steal your clients. Don’t hesitate to adopt successful strategies from your competitors, but understand that directly competing with an entrenched rival is a bad idea for a beginning restaurateur.


Step 1

Find an area with few competitors that serve food similar to yours. Pizza places, for example, face enough competition from other types of restaurants without having to fight each other.


Step 2

Che restaurant industry is highly competitive. Unless you have a star chef or a novel cuisine, chances arhoose a highly visible location that has a suitable consumer base nearby. For example, don’t open a family restaurant in an area full of office complexes. A residential area with a high percentage of families with young children would offer more potential clients, especially if there are relatively few local restaurants currently serving that demographic.


Step 3

Analyze the local competition after you’ve chosen a location. Chances are any region you choose will have at least a few competitors who target the same consumers. Other restaurants are obvious rivals, but supermarkets, convenience stores and any other businesses that sell prepared food are also competitors.


Step 4

Identify the strengths of each competitor. For example, a supermarket’s ready-to-eat meals are

An Overview of Different Restaurant Types


author: Monica Parpal 



There are many different restaurant types out there. New restaurants open all the time, and concepts vary from pizza chains to fine sushi restaurants to breakfast cafes and even restaurants that specialize in peanut butter and jelly sandwiches. Despite the broad range of restaurant concepts, most are classified by one of three major restaurant types, including full-service, fast-casual and quick-service. This article details the challenges and opportunities operators face within each restaurant type.


Full-Service Restaurants

Full-service restaurants encapsulate the old-fashioned idea of going out to eat. These restaurants invite guests to be seated at tables, while servers take their full order and serve food and drink. Full-service restaurants are typically either fine dining establishments or casual eateries, and in addition to kitchen staff, they almost always employ hosts or hostesses, servers and bartenders. Two standard types of full-service operations include fine dining and casual dining restaurants, discussed below.

Fine Dining

Fine dining restaurants top the ladder when it comes to service and quality. Fine dining restaurants usually gain perceived value with unique and beautiful décor, renowned chefs and special dishes. Listed below are some of the features, challenges and advantages of running a fine dining restaurant.

  • Prices. Prices for entrées are often $20 or more.
  • Service style. Service style for fine dining restaurants is top-notch. Well-trained and experienced servers and sommeliers attend guests, providing excellent knowledge of food and wines.
  • Atmosphere. The atmosphere in a fine dining establishment is one of the keys to its perceived value. The lights need to soften the mood, the music should reflect the concept yet not overpower the guests' conversations, and the décor should add an elegant and unique perspective. Fine dining establishments strive to create an overall exceptional dining experience for guests.
  • Challenges. Fine dining restaurants probably face their biggest challenges in poor economic times. People who do not feel that they can afford to eat at upscale restaurants often cut them out of the budget. Fine dining restaurants must constantly maintain an elevated level of service and quality in every aspect, from dinner service to food presentation to restroom cleanliness.
  • Advantages. One advantage of running a fine dining restaurant is that managers and servers are frequently experienced and committed to making their careers in fine dining establishments. For instance, managers typically require five to seven years of experience as well as immense knowledge of food and wine. Chefs need to be experienced as well, perhaps even requiring a culinary degree. Celebrated chefs will also give a fine dining restaurant the upper-hand when it comes to quality food and artistic presentation.

Casual Dining

Another type of full service eatery, casual dining restaurants are typically more affordable and often geared toward families. Casual dining restaurants offer full table service but the décor, food and

Top 25 - Indonesia's Best Hotels 2014



according to Travellers’ Choice Award 2014


  1. The Legian Bali – a GHM hotel, Seminyak, Bali 
  2. Komaneka at Bisma, Ubud, Indonesia, Bali 
  3. The Samaya Bali, Seminyak, Bali 
  4. The Magani Hotel and Spa, Legian, Bali 
  5. Jeeva Klui Resort, Mangsit, Bali 
  6. Mulia Villas, Nusa Dua, Bali 
  7. Mandarin Oriental, Jakarta 
  8. The Oberoi Bali, Seminyak, Bali 
  9. Alila Villas Uluwatu, Pecatu, Bali 
  10. Four Seasons Resort Bali at Sayan, Ubud, Bali

Top 50 - The World's Best Hotels 2014


according to Travel + Leisure’s 19th Annual World’s Best Award


1.     Triple Creek Ranch, Darby, Montana
2.     Navana Springs, La Fortuna, Costa Rica
3.     Four Season Hotel Gresham Palace, Budapest
4.     Southern Ocean Lodge, Kangaroo Island, Australia
5.     Ocean House, Watch Hill, Rhode Island
6.     The Langham. Chicago
7.     Singita Sabi Sand Kruger National Park Area, South Africa
8.     Londolozi Game Reserve, Kruger National Park Area, South Africa
9.     Oberoi Udaivilas, Udaipur, India
10.   Taj Lake Palace, Udaipur, India
11.   Four Season Hotel, Hongkong
12.   Lodge at Sea Island Golf Club, Georgia
13.   Te Peninsula, Bangkok
14.   Post Ranch Inn, Big Sur, California
15.   Capella Pedregal, Los Cabos, Mexico

14 Prinsip Manajemen (Henry Fayol)

  1. Pembagian Pekerjaan (division of work). Suatu pembagian pekerjaan atau tugas yang mengarah pada pertumbuhan spesialisasi di segenap bidang yang diperlukan untuk mencapai efisiensi dan efektifitas penggunaan tenaga kerja.
  2. Kewenangan dan Tanggung Jawab (authority and responsibility). Prinsip perlunya keseimbangan harmonis antara wewenang dan tanggung jawab dimana keduanya tak dapat dipisahkan.
  3. Disiplin (discipline). Suasana tertib dan teratur, di mana

Strategi Pemasaran Restoran

Identifikasi pangsa pasar dan kebutuhannya merupakan langkah awal dalam menyusun strategi pemasaran. Berikutnya menyusun rencana kegiatan untuk memenuhi kebutuhan tersebut serta kemudian merealisasikan rencana tersebut dengan mengerahkan segenap faktor yang berada dalam jangkauan pengelola. Faktor- faktor yang dikenal dengan formula 4P's, yaitu Products, Promotion, Place, dan Price.

Salah satu cara yang cukup strategis untuk mengidentifikasi pangsa pasar sasaran diantaranya dengan melakukan riset terhadap kebutuhan, keinginan, dan harapan calon pelanggan potensial. Analisis trading area yang meliputi variabel geografis, demografis, psikografis, dan behavioral, akan dapat memberikan gambaran peluang dan hambatan bagi rujukan strategi yang akan dilakukan.

Products. Tidak hanya makanan, melainkan termasuk di dalamnya suasana lingkungan restoran yang meliputi kenyamanan, keindahan, kebersihan, dan kesehatan serta pelayanan yang diberikan.
Promotion. Di samping advertensi dan teknik penjualan, juga termasuk kreasi dalam menciptakan image dan identitas perusahaan, juga elemen-elemen pengembangan produk.

4 Cara Meningkatkan Sales Restoran

Setiap upaya meningkatkan sales - promosi, iklan, penawaran -  akan mendorong dan berpengaruh pada empat kategori berikut:

Pelanggan Baru / New Trial
Kunjungan pertama kali pelanggan baru merupakan saat yang paling menentukan. Mereka akan menangkap kesan, membangun image dan pendapat mengenai restoran anda selama kunjungan berlangsung. Sejak saat itu pula mereka akan memberikan penilaian seberapa besar mereka terkesan dengan restoran anda serta mempertimbangkan untuk berhubungan atau berkunjung di masa yang akan datang. Kategori ini menjadi cara termahal dibanding kategori lainnya karena ia perlu dipersiapkan dan diorganisasikan dengan matang. Kualitas produk, sistem pelayanan, kebersihan, visibilitas , dan aksesibilitas, haruslah senantiasa dijaga agar impresif dimata pelanggan. Setelah pelanggan dibentuk, selanjutnya upaya difokuskan pada kategori-kategori berikutnya.

Frekuensi Kunjungan
Upaya  agar pelanggan yang telah ada mau kembali ke restoran anda untuk kunjungan selanjutnya dilakukan dengan mengembangkan hubungan menerus dan menumbuhkan kesetiaan pelanggan. Pengembangan produk dan image berciri lokal serta community involvement menjadi penting dilakukan. Program loyalitas, bounceback dan sejenisnya juga dapat jadi pilihan.

Apa Itu Franchise?


Franchise atau waralaba adalah suatu bentuk kerja sama dimana pemberi waralaba (franchisor) member ijin kepada penerima waralaba (franchisee) untuk menggunakan hak intelektualnya, seperti nama, merek dagang produk dan jasa, dan sistem operasi usahanya. Sebagai timbal baliknya, penerima waralaba membayar suatu jumlah yang seperti franchise dan royalty fee atau lainnya. (PP No 16 tahun 1997 tgl 16 Juni 1997).

Berikut pengertian dari beberapa istilah yang kerap digunakan dalam dunia waralaba:
  • Franchisor (Pemberi Waralaba): badan usaha atau perorangan yang memberikan hak kepada pihak lain (franchisee) untuk memanfaatkan segala ciri khas usaha dan segala kekayaan intelektual seperti nama, merek dagang, dan sistem usaha yang dimilikinya.
  • Franchisee (Penerima Waralaba): badan usaha atau perorangan yang diberikan atau menerima hak untuk memanfaatkan dan menggunakan hak atas kekayaan intelektual atau ciri khas usaha yang dimiliki oleh franchisor.
  • Master Franchisee: franchisee yang diberi hak oleh franchisor  untuk memberikan hak lanjutan kepada franchisee lainnya pada suatu area tertentu, dan atau membuka sendiri unit-unit franchisee lanjutan tersebut pada daerah tertentu.

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