Understanding what happens outside your restaurant can be very challenging.
People, product, and place might be perfect but guests still will not come through the door...
(...or decide to come all at once)
IS YOUR COMPETITOR DOING BETTER?
WHAT IS STOPPING GUESTS FROM COMING IN?
WHAT CAN BE DONE TODAY TO BRING THEM BACK?
WHEN WILL THEY COME AGAIN?
...and on, and on, and on...
All restaurant operators struggle with how to get customers in their restaurants every day.
UNPREDICTABLE CUSTOMER FLOW IS ONE OF THE MAIN OBSTACLES TO PROFITABLE LOCATIONS.
Fixed-cost operations limit the number of decisions an operator can make to remain profitable. When sales are not enough to generate profits, operators have different approaches to solve the problem of variation of sales, but questions remain.
Understanding what drives customers is challenging.