In hospitality we rely heavily on repeat business, generated from word of mouth marketing…. 😃
Our goal @reciperevenue
is to make your food business more profitable. We want to use real life experiences to make our discussions more relevant to your situation. However sometimes these experiences are negative; we want to make it clear that we are not a review business, we are simply passing on the hindsight advice from a consumer’s & business development perspective. So you do not make the same mistakes we have experienced and together we can make your business more profitable.
Last night we got the opportunity to dine in Frankston, after experiencing a very loud environment at the @thedeck_bar
, we decided to head to @thecheekysquire
after being told by locals that it was one of the best places to eat at in Frankston. On first impression this place was stunning, from the wine bottle feature wall to the water front views, we were impressed!
The place is very large and luxurious; the finishing on the fit out looked expensive. So naturally you would expect the food to resemble the look and style of the fit out. This is where ‘we’ as a consumer we got confused. Our meals were a Parma, Gnocchi Pasta & a Salad. From first sight it became obvious as to why this incredible place wasn’t paked! The issue was that the food didn’t resemble our environment. We expected the food to be a decent proportion & styled on the plate remarkably, just like the venue’s fit out. The Parma got the most amount of criticism. The dish looked like we had ordered chips & salad with a side of Parma, the salad looked bland like it was a prepared packet mix & the initial sight immediately generated a negative conversation around the table. Sorry if this is hurtful but we need to understand this so we can fix it.
In hospitality we rely heavily on repeat business, generated from word of mouth marketing. To achieve this we look at all the touch points of a consumer’s experience & figure out how to make each touch point more remarkable. In hospitality the touch points usually fall into these categories: Service, Food, Fit out & Location.