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If you run a professional catering business (a bar or restaurant), then you will undoubtedly want to know how to keep customers coming back.<\/p>\n
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The secret can be described in two words. Value for money. The relationship between price and performance is quite simply the impression the customer gets of your product. Performance is much more important than price, in other words: you don't have to lower the price as long as the customer experiences the value of the product.<\/p>\n
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When a customer enters your bar or restaurant, the establishment of the product value begins with the quality of the furnishings. The friendlier and more appealing the ambience, the higher the product value. For example, if you create an interesting and engaging atmosphere that is clean and presentable, and you charge the same price for a drink as another establishment with a less attractive interior atmosphere, then your drink will have a higher value to the customer. Part of the value you give to the customer is the environment in which they drink or dine. In our example, you offer a more pleasant product experience at no extra cost, so the customer sees added value in your establishment.<\/p>\n
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You are certainly right to argue that you can increase added value by lowering prices, but companies whose sales are largely based on service and first impressions before a purchase is made should be careful with pricing. All too quickly a restaurant with prices that are too cheap will be categorised as lower class.<\/p>\n
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In the hospitality industry, you have to remember that people can drink beer and coffee at home and prepare their own meals. It is therefore imperative to give the customer a reason to eat and drink in the restaurant. The best reason is to create a nice atmosphere.<\/p>\n
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A good example of this is what happened in New Zealand in the late 1990s when the government banned smoking in bars and restaurants. Initially, bars and restaurants complained and even defied the ban at the risk of being fined. They claimed that the majority of their customers smoked and they would lose customers because of the ban. What happened was the complete opposite. The first pubs that strictly adhered to the smoking ban gained a reputation for having particularly clean air inside. This attracted smokers and non-smokers alike. It turned out that smokers enjoyed clean air just as much (if not more) than non-smokers and were happy to abide by the rules. Obviously, nice and clean air to breathe was better than the minor inconvenience of having to go outside to smoke.<\/p>\n
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If you have a bar in Spain, there are similar things you can do to improve the value of your establishment. Start with cleanliness. Give customers the opportunity to throw their rubbish in bins and they will do so rather than dropping it on the floor in the old fashioned way. After all, everyone prefers to eat in a tidy establishment. A clean and tidy restaurant can afford to charge higher prices.<\/p>\n
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Bar owners and restaurant operators must always keep an eye on the economic situation in the market to keep customers coming back. In tough economic times, luxury items are the first to be saved. Luxury is anything you don't necessarily need to live. Drinks and food can be consumed at home, so going to a restaurant is a luxury. To ensure a successful restaurant even in hard times, you have to combine the right service with the right price. The right ambience at a price that is both special and 'value for money'. Observe your customers' reactions and ask them for their impressions. Put together a few questions that will give you the best feedback and ask customers to answer these questions in exchange for a free drink.<\/p>\n
This will give you an idea of what your customers think and what they expect from your restaurant after just a few opinions.<\/p>\n
If you run a professional catering business (a bar or restaurant), then you will undoubtedly want to know how to keep customers coming back. \u00a0<\/p>","protected":false},"author":1,"featured_media":1794,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_thumbnail_id":["1794"],"_fgj2wp_old_id":["925"],"rank_math_focus_keyword":["wie steigert man den gewinn und die kunden-r\u00fccklaufquote in der gastronomie"],"rank_math_analytic_object_id":["2565"],"rank_math_internal_links_processed":["1"],"_trp_automatically_translated_slug_en_GB":["how-to-increase-profits-and-customer-return-rates-in-the-catering-industry"]},"categories":[4],"tags":[],"class_list":["post-1795","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bildung-und-karriere","entry","has-media"],"_links":{"self":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts\/1795","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/comments?post=1795"}],"version-history":[{"count":0,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts\/1795\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/media\/1794"}],"wp:attachment":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/media?parent=1795"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/categories?post=1795"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/tags?post=1795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}