What do we conjure-up in our minds when we see or hear the expressions, “upscale restaurant” and “high-end restaurant”? Undoubtedly, they denote “fine dining”. Expanding those adjectives further and we think of pricey, presentation, ambiance and service – including restaurants which could be described as “trendy” and “nouveau” anything. An upscale restaurant should strive for top ratings in every category which enhances its image and reputation. Therefore, focus is multi-dimensional as in good food, extensive wine selection, atmosphere, including striking and tidy washrooms, choice furniture, tableware, cutlery, glassware along with courteous and seasoned staff. It’s easy to see that these essentials combined can amount to sort of a “show” business within the dining experience.
Despite the recession still lingering and value with premium replacing luxury, fine dining is in the process of redefining itself swiftly. Tourists, special events/celebrations and corporate dining have all scaled back their generous spending. The truth of the matter is, the desire for great food and service will never change – no matter how bad the economy gets. There will always be folks who have the desire to indulge the highest level of the culinary experience. It simply becomes a much smaller market where additional creativity becomes ever so essential to capture those discerning clients. Menu offerings for business lunches are also being injected with “a la carte” prices which present tremendous value for money going as low as $20 – provided the diners take advantage during lunch hours only.
YOU CAN READ THE REMAINDER OF THIS SUBJECT MATTER IN THE BOOK “ENTREPRENEURIAL ESSENTIALS: UNCONVENTIONAL BUSINESS WISDOM AND BOLD TACTICS”
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Unconventional Business Wisdom for the refined entrepreneurial mindset - by James D. Roumeliotis 