Author name: technical team

3 Ways to Create Long-Term Relationships with Your Customers You may have many questions about your daily operations in the food and beverage industry, particularly concerning the restaurant you manage or lead. The primary goal is always to attract more customers and visitors, alongside implementing effective marketing strategies that enhance your restaurant’s reputation and the food and beverages you offer. Increasing the number of visitors to your restaurant at every stage is a strong indicator of your success. This endeavor requires working within a specific daily system, especially considering the fierce competition among different restaurants in the food market and your desire to distinguish your brand through the products you offer. The answer to building long-term relationships with your customers and visitors, including tourists in your area, involves three essential methods: 1- Get to Know Your Guests – Collect Data: The first step to understanding the nature and needs of your guests lies in the process of collecting information and data from them. This knowledge will help you effectively identify their preferences regarding food and drinks, what makes them happiest, and the motivations behind their interest in your restaurant. You can collect data about your guests through several methods that are both straightforward and effective: – Taking Notes: During table reservations or food orders, the staff can take notes related to the guest’s personality, needs, preferences, and tastes. – Feedback Cards: Use paper cards with blank spaces for guests to share their personal opinions. Distribute these cards after each meal or special experience. Encourage guests to leave their reactions on your restaurant’s social media pages or their own accounts. – Engagement: As a dining hall manager or restaurant owner, walk among the guests and ask them questions about the quality of service and food. 2- Make Your Guests Feel Important – Cared For: During the data collection process, you can focus on what distinguishes their experience in your restaurant by using some simple methods, such as: – Speak to younger guests informally, or engage with those of higher social status with grace, while still using proper titles when appropriate. – Remember what guests ate during their last visit and suggest they try it again, or recommend a similar dish that may suit their tastes. – Have the restaurant owner or chef personally visit guests to thank them and inquire about their experience and reactions. 3- Constantly Follow Up with Your Guests – Follow-Up: The relationship between a guest and your restaurant should extend beyond a single tasting experience. Guests typically seek to build a connection with your restaurant and its services, so it’s essential to nurture this desire and exert effort to strengthen it. The importance of continuous follow-up with customers is evident in communication after their experience, whether through sending text messages or emails about the latest products and offers, or making a simple phone call to entice them to visit again. However, be mindful that tastes vary from one guest to another. Avoid sending the same communication content to all your customers. Sending an advertisement for a new dish that contains meat or poultry ingredients may not resonate with a vegetarian guest. The biggest mistake is to repeatedly send the same content without recognizing that this could cause annoyance and widen the gap between you and your guests, rather than fostering closeness. Keywords:Restaurants, relationships, guests, customers.

Three Steps to Help the Restaurant Host Provide the Highest Levels of Service 1-Focus on the Guest:     Focusing your attention and services on the customer or guest is the key that will always ensure you receive the money you expect at the end of your workday. You may feel upset sometimes when you realize you are putting a lot of effort into providing meals, food, and drinks, yet don’t receive the expected return for this service. Therefore, you have to change your mindset and not focus solely on the money you desire. Instead, devote all your effort to making the guest happy with their experience in the restaurant. Additionally, don’t dwell on the number of guests or view each person as a significant material value in themselves. Instead, center your thoughts on the comfort of the guest and how to make them happy; this way, you’ll reap your desired material rewards more quickly. 2-Set a Specific Financial Goal for Yourself:     We do not mean by the previous advice that there should not be a financial goal in your mind as a waiter providing services to guests. Rather, having a financial goal is the motivation behind the patience and passion you show in your interest in visitors. Without this motivation, you may struggle to make your guest happy. So, set a financial goal you must achieve by the end of the month, such as earning 100 units of the currency you work with. Avoid making daily expectations for your earnings, as you may experience difficult days when you earn only 50 or even 70 units, leading to feelings of frustration and resentment. Instead, base your goals on a monthly or even bi-monthly plan. 3- Don’t Burden Yourself Too Much:     The only aspect a restaurant host can control is providing perfect service to the guests. Therefore, don’t feel frustrated or upset when you notice a large group of empty tables; the quality of the food provided by the kitchen may not be sufficient to encourage the customer to return, or the restaurant’s marketing methods may not be effective enough to motivate visitors to come. You may carry the costs of the service, hospitality, and care you provide to customers in the restaurant. Your goal is to impress the guests, thereby reaping expressions of gratitude and thanks. Keywords: Restaurants, Hospitality, Customers, Repeat Visits, High-End Service.

4 Important Health Procedures for Chefs in the Stage of Preparing and Arranging Foods First – Constructional Health Requirements: Constructional health requirements for restaurants and hotels necessitate the provision of designated spaces for receiving, preparing, and arranging food, with the kitchen divided into separate sections such as the butchery area, the fish market, the cooking area, and the dishwashing area, to ensure food safety and prevent contamination. These sections must be arranged in a logical sequence in line with the workflow, taking into account the distances between sections to reduce food safety risks. Cold sections must also be equipped with air conditioning to maintain an appropriate temperature, and devices and equipment must be distributed appropriately to provide a comfortable working environment. Second – Health Requirements for Tools and Equipment: Health requirements for tools and equipment in restaurants and hotels dictate that all tools and surfaces that come into contact with food must be cleaned and disinfected after each use, and stored in places that protect them from contamination. Teflon cutting boards should be used instead of wooden boards, as wooden boards retain moisture and provide a suitable environment for the growth of bacteria. A universal color code has been developed for cutting boards to avoid cross-contamination between different types of food, with a specific color assigned to each type. Knives should also be categorized according to the same color codes, and all tools should be made of materials that do not interact with food and are easy to clean. It is forbidden to wash food in sinks to avoid contamination, and raw materials should be separated from preparation areas. Third – Control and Monitoring Points in the Kitchen: These aim to provide a safe environment for preparing and arranging food and include the following: Good Lighting: The preparation area should be well-lit to facilitate the inspection of food and the detection of impurities. Separation of Areas: It is essential to separate preparation and cooking areas to avoid contamination. Monitoring Workers: Individuals handling food should be monitored to reduce the risk of contamination resulting from coughing or sneezing. Handling Sensitive Ingredients: Products such as fruits, vegetables, and frozen desserts should be handled with caution to avoid contamination. Paying Attention to the Type of Food: Workers must consider the type of food before preparation, as food varies between those prepared on-site and those pre-prepared, which are less susceptible to contamination and quick to prepare but may be more expensive and lower in quality. These points help reduce the risk of contamination and food poisoning, ensuring food safety. Fourth – Dismantling Frozen Products: This is one of the important precautionary measures in restaurants and hotels to avoid food contamination. The process takes place in the butchery and fish departments, where products are emptied from their packaging in an open environment, increasing the risk of bacterial growth, especially when meat is exposed to dangerous temperatures. Freezing food prevents the growth of microbes but does not kill them, and while the cooking process may kill bacteria, any resulting toxins remain a danger. Keywords: Lishlazz, Restaurants, cooking, health conditions, toxins.

Social Media Marketing Basics in the Restaurant Sector 1- Understanding the Consumer Personality: Mastering social media requires a deep understanding of the target audience and its characteristics, rather than simply employing creative methods in advertising campaigns.Restaurant owners must identify the needs of the surrounding community segments and analyze the impact of the content they provide, with the goal of converting new customers into loyal patrons.They should also listen to guests’ opinions and monitor changes across social media channels, focusing on existing customers. It is important to search for potential audiences through the most popular platforms and customize advertising messages accordingly.The analysis tools available on platforms such as Facebook help to understand audience interaction and evaluate the effectiveness of marketing strategies. 2- Designing a Successful Response Policy: The importance of designing a successful response policy is evident in strengthening relationships with customers through effective communication. This contributes to building a positive brand image, even in the face of negative comments.Developing a thoughtful policy for responding to opinions and interacting across various social media platforms is essential, as it helps improve the restaurant’s reputation and increase its visibility.It is crucial that the response policy aligns with the publishing and advertising strategy, as this can enhance the customer experience and motivate them to visit the restaurant.Inquiring about the quality of services and food is also an effective way to show interest in customers and strengthen relationships with them. 3- Choosing the Right Language, Medium, and Timing: In this context, it is recommended to publish visual content, such as photos, 4 to 7 times a week, to maintain account activity without exhausting followers. Emphasizing the importance of including photos or videos in posts can increase impact. It is advisable to utilize features such as “Stories,” “IGTV,” and “Reels” to enhance the marketing strategy.Integrating links to social media accounts in facilities and packaging is necessary to enhance the connection between the hospitality experience and digital presence.Emails and social media should be leveraged to facilitate access to the menu and reservation processes. Lastly, it is preferable to use common terms related to competitions and events to increase visibility in search results, while adopting promotional language that is consistent with the brand. 4 – Finding a Distinctive Identity: This is one of the first foundations that must be established when building the marketing and advertising strategy for any entity. You need a personality and language that accurately express your brand if you want to distinguish yourself from others. This will not only help you communicate effectively with your audience, but it will also enhance your brand’s image. A clearly defined identity will push you to seek aspects of distinction in your advertising campaigns.It will not become complicated if you are specific about your unique selling points, known as “Unique Selling Point – USP,” which you offer through your food or hospitality services for your restaurant or private project in this field.Always remember that the various promotional templates you publish—texts, images, and videos—are your messages to customers and followers on your personal pages. They serve as your means of communication with the audience that interacts with you. Therefore, ensure that these posts have a distinctive and attractive personality that captivates everyone who sees them, sparking admiration and curiosity in their minds. This is the first step toward motivation and guidance. However, it is crucial to maintain consistency, stability, and unity of this personality and promotional voice across all your content published through your personal accounts on various social media platforms. Each platform has different features, rules, and systems of operation. 5 – Sequencing, Consistency, and Accuracy: This means posting continuously and without interruption while ensuring complete consistency and coherence in all the ideas and values that your posts present, whether on the same platform or across your various accounts on other social media sites. This unified approach ensures that you present a cohesive and influential idea to your customers and followers.The previous point is also related to the necessity of incorporating aspects of innovation from time to time when formulating posts and presenting goods, products, and food services. This helps avoid monotony and repetitiveness in what you offer, as it could lead to a perception that your brand lacks a distinctive spirit and that your offerings do not provide anything new. Keywords: Lishlazz, Restaurants, Social Media, Consumer, Customers, Advertising.

The Most Important Ideas For Outdoor Restaurant Decorations The most effective ideas for outdoor restaurant decorations that give a beautiful character and atmosphere are as follows:1- Sunny terrace:It is necessary to add a sunny and comfortable outdoor terrace for customers to enjoy eating outdoors. It is also recommended to use comfortable furniture and padded seats with pillows to provide comfort. You can also use umbrellas or curtains to protect customers from strong sunlight.2- Green gardens:Design an outdoor garden with green plants and flowers to add a refreshing and natural atmosphere to the restaurant. Therefore, trees, shrubs and flowers with cheerful colours can be used to attract customers.3- Attractive lighting:Use appropriate lighting to create a magical atmosphere in the evening. Install small lights on trees, walls, or columns to create a warm and romantic atmosphere.4- Awnings and retractable roofs:Use these types of awnings to provide shade on hot sunny days or in bad weather, where you can choose coloured or distinctively shaped awnings to add an aesthetic touch to the place.5- Coordinated interior and exterior furnishings:Maintain harmony between the interior and exterior decoration of the restaurant and use compatible colours and materials to create an integrated experience for customers. Keywords: Restaurants, exterior decor, terrace, awnings.