Restaurant Savorwynwood Owner Dozzy Ross Shares How To Keep Restaurant Business Trendy Always!
There are distinct types of restaurants in the western countries. One of those is the restaurant that offers authentic, traditional cuisine and specialise in them while there are restaurants which are conceptualized based on fusion, newness and innovation. Dozzy Ross, Owner of Savorwynwood shares, ‘Many models of restaurants can be pulled off successfully if the right modus operandi is explored and understood. With the authentic restaurants, it’s all about being specialized with a specific set of recipes and making sure the taste of these dishes stay consistent all round the year till the restaurant exists. With the contemporary ones, it is only dependent on the level of constant creativity and innovation. Savorwynwood is a modern restaurant that dons the hat of the Afro – Caribbean cuisine in the heart of Miami.’ He spills a few secrets that help a restaurant stay trendy in the upcoming times.
Chef’s Specials
Offering quite a few off-the-menu specials periodically allows your customers to be surprised when they visit your space. This could also result in demand for a specific dish once it is liked by most people. Try to keep it weekly once if not at least a few times in a month. This also gives some excitement to your staff when they see how the customers react to the different styles of cooking the same food.
Communication
Communication is no more about keeping a register in your billing section for feedback. Go Digital and make sure to keep a constant line of communication open with your customers even after they don’t come back anymore. Listen to their requests and stories. Communication is not just limited to the customers but also with your partner and competitors. It’s a good way to get ideas that are relevant to people who frequent your business. And, in times when you have new recipes, provide free samples for your customers to taste – Ask them their rating and you could ask them to offer a tip if they like it. This is a great way to involve your customers in the restaurant process and get fresh creative and innovative perspectives.
Chefs With Creative Freedom
Encourage your staff to move forward with their creativity and also make sure to share your budget and guidelines along with them. Encourage every team member, regardless of their seniority or experience, an opportunity to share their ideas and demonstrate their skills, you’d be surprised at the innovative dishes that will show up.
Update Your Menu
A quick tip! Update your restaurant’s menu every 18-24 months. And, and, and! You don’t have to change the whole thing. Make sure to give a fresh feel, replace lesser rated items with either improved versions or entirely new ones that are bound to be sure fire hits.
Collaborate
Don’t show competition within the same industry, instead collaborate with them! This is not only a fun way to be innovative but you may also find people who are like-minded with their unique knowledge and style (work with them on shared projects later). Be it exhibitions, events, workshops or pop-up meals, …..even a new section in your menu. Learn from each other and grow together while offering something fresh to your customers.
Being in the food industry is often a high-pressure environment. To know more about Dozzy Ross and his Afro-Caribbean restaurant ‘Savorwynwood’, check out Savorwynwood’s Instagram.