26 December 2024

Tips for Developing the Front of the Restaurant 1- Reception and Hospitality: Reception and hospitality in the restaurant and hotel industry are essential factors that affect the impression of visitors. The visitor’s evaluation of the brand begins from the moment they enter, so attention must be paid to every detail of that first contact. It is necessary to provide trained staff to greet guests, especially in “Fine dining” restaurants, as this demonstrates the brand’s commitment to providing high-end service. This includes welcoming guests and inquiring about their preferences. Additionally, the interior design of the restaurant must be attractive and compatible with the type of cuisine, as all elements—such as furniture and colors—contribute to creating a positive impression before they even sit down. 2- Booking and Ordering Techniques: Many modern restaurants are adopting integrated electronic systems and applications to monitor table movement, kitchen operations, inventory management, and bill payment, streamlining operations with the push of a button. The significance of touch panels for ordering meals is also noteworthy, despite the important role of hosts in enhancing the mental image of the brand. Furthermore, restaurants offer free internet services to enrich the customer experience and create a distinctive atmosphere, while implementing modern payment systems that reflect the restaurant’s development. 3- Loyalty Systems: One of the important systems—or marketing strategies—in the hospitality service sector is loyalty reward systems. If you have a customer who visits frequently, it is crucial to make them feel special through the food and benefits you provide, ensuring they experience that difference. This can be achieved through a points system, symbolic souvenirs, special offers, discounts, or even by using modern means such as taking photographs and sharing them on social media to provide more personalized and friendly services to customers and enhance the quality of your hospitality atmosphere. Keywords: Lishlazz, Restaurants, hospitality, front section, customers, loyalty.

5 Golden Rules to Perfectly Manage Your Restaurant Expenses 1- Monitoring and Forecasting: The ability to compete in the food, beverage, and hospitality industry depends on keeping up with local and global changes, especially with regard to food product prices.Continuous monitoring and careful reading of studies help predict future ingredient prices, which enables better financial plans. Changes in product prices also affect the menu and prices, requiring adjustments to maintain profit margins and provide a distinctive hospitality experience.Therefore, continuous market analysis helps direct efforts and costs effectively to avoid losses. 2- Inventory and Management: Accurate monitoring and daily recording of inventory are essential rules for controlling food and beverage production costs in restaurants. Inventory helps identify items close to expiration and examine the quantities and types of available products, which contributes to achieving operational goals.Inventory also reveals potential costs for supplying goods and helps in analyzing the current situation and forecasting sales. Modern data recording systems such as point-of-sale (POS) systems are preferred to facilitate this process, as they provide accurate reports and future forecasts, and link inventory to customer orders, which enhances operational efficiency. 3- Menu Engineering: The ideal menu in restaurants helps owners and managers control the costs of wasted money by reducing the quantities of products and ingredients used.Experts recommend designing a simple and limited menu to increase cooking quality and reduce effort and energy consumed.This strategy also contributes to creating a clear identity for the brand by defining clear standards for meals and their costs, which facilitates the pricing process and achieves appropriate profit margins. 4- Supplies and Training: To reduce financial costs in restaurants, technical and behavioral aspects must be enhanced by using low-energy consumption devices, preferably multi-tasking, to reduce the need for tools. This requires training employees to use these devices and modify their behaviors to reduce waste of materials and energy. Rationalizing consumption and recycling are also part of sustainability, which helps reduce costs through partnerships with specialized parties. It is also important to educate employees on the best ways to utilize food ingredients, which requires training and creative ideas to reduce waste and maximize the use of resources. 5- Productivity and Preparation: Restaurants and hotels seek to achieve sustainability and reduce costs by relying on self-production of food ingredients, which reduces the need to import them. This is done by using alternative energy sources and employing traditional cooking methods.Some establishments benefit from agricultural areas or their factories, while others prefer to use ready-made ingredients to save time.Restaurant owners should negotiate with suppliers to obtain the best prices and quality and build trusting relationships with them to ensure continuity.It is also advisable to develop financial contingency plans to deal with market fluctuations. Finally, focus on food quality and customer experience to increase demand and profits, with the need to set clear financial goals to achieve cost control. Keywords: Lishlazz, Restaurants, expenses, productivity, costs.