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There is little hesitation that the restaurant industry can be a hard-hitting and unforgiving game. At times the challenges can seem overwhelming. But restaurants can plan and implement strategies to stay optimistic and acclimatize to overcome the challenges they face and continue to flourish in 2020. Australians are going to restaurants, cafes, pubs, clubs, and fast food outlets more than ever before. Making the restaurant market an attractive investment to entrepreneurs Please see below three key problems that restaurants and cafes in Australia are currently facing

One of the easiest ways to increase frequency of your customers to your restaurant is by refining the quality and reliability of your food, the service and the ambiance at your restaurant. While improving food quality can be a costly effort, there are some cheap ways to make sure you’re serving up the best version of yourself. Smiles are free and infectious, and with over 85% of customers believe good service to be a significant characteristic of a fast-casual restaurant, training your staff to be lively and cheerful is a great place to start when trying to enhance the restaurant ambiance. In general try to treat everyone who walks through your doors like a regular.

How to Prepare Your Restaurant for New Year’s Eve Over the festive period, alcohol consumption in Australia triples and restaurants enter one of the busiest times of year when it comes to bookings. Nonetheless, customer anticipations over this busy period are a little different than they are at other times of the year. So, what can you do in the lead up to New Year’s Eve and how can you manage things on the night to ensure your customers get the New Year’s celebration that they want?

When it comes to portion control it’s time for you to be in control. As a base for computing your restaurant’s cost-effectiveness and profitability, portioning your product is critical to keeping your margins low, your flavours balanced and your plates consistent. Effective portion control is easier than you think and is a paramount way to correctly measure where your expenses will sit each month. Without a proper portion control method in place you end up gambling with these expectations, and in the restaurant industry, it’s often these kinds of expectations that can make or break you.