is quality and taste important to you when selecting a restaurant?why?
357121
Why would I want to spend money at a place that has nasty food?
1152297
Innovation is essential in every business to ensure competitive advantage over competitors. This edge will drive more customers to choose to buy your product.\n\nIn the hotel industry for example, you can strive to have a 'first movers advantage' by being the first to offer a special type of service or product.\n\nSome ideas: Food and beverage, design, facilities, amenities, and staffing(service, which is the most most important).\n\nAll these 'new' things will definitely score you some space in travel magazines (the media in general), boost your reputation, and even win you some awards.\n\nA business is always about money. And hotel is a major business. All the hype from the innovation (if proved positive) will definitely attract you throngs of customers (or lodgers). \n\nOf course accomodation in a hotel is always a personal thing. When you have experience, you can have your own preference. \n\nInnovation may convince your old customers to coming back. First time customers cannot make any judgements themselves, so they will come to your based on your reputation (awards etc)
1187829
Do you want your restaurant to attract "upscale" customers in keeping with the neighborhood (and your highly-praised food)? If so, don't do coupons, don't do 2-for-1 deals, don't do any kind of food discounts at all. To do so gives the impression that you are going for the bargain-hunter customers and that can be the death of an upscale or "boutique" (one-of-a-kind) type of restaurant. Once you start with the discounting, the people who eat out based on that will continue to expect it. That kind of customer is notoriously fickle and disloyal. They're looking for a bargain, not for great food in an up-and-coming neighborhood.\n\nIf you want to run on that treadmill, then use that technique. If, on the other hand, you want to attract consistent, loyal customers who like good food in an interesting neighborhood you need word of mouth, plus some reminders for the kinds of customers you want. Having a happy hour (if you have a bar) can't hurt at all; just make it something really nice, not a cheap-beer free for all.\n\nRestaurants can take years to become established, so you do need to be patient. But in the meantime, make sure everyone in the neighborhood knows you're there - not with discounts, but with signage, simple ads in local publications (not just citywide papers), and by hosting events and/or live music. Be sure that the local restaurant critics (print, radio, AND TV) and alternative media know that you exist (many cities have papers other than the big dailies, plus "local-flavor" magazines). You don't have to take out an ad to do this. Send them a press release about an event or any small change in your restaurant - it's their job to keep track of things like this. Be sure you get your name in the balloting for "best of" competitions - many cities of all sizes have them.\n\nBe sure that you personally talk to your customers about the business and listen to their ideas as well. They are your best marketing by far - the better you treat them, the faster you will get more customers. And listen to them about the menu and the pricing. Get to know the customers who have lots of experience in the restaurants in your city and in your neighborhood - they can give you invaluable insight into all kinds of things.\n\nOne last thing - it never ceases to amaze me how many restaurant owners lose track of their business by putting other people in charge. You personally have to be there as many hours as humanly possible until you are getting the kind of business you want. You are going to have to listen and adapt and adapt again to be able to make it - to do that you personally have to be in that place to know how to adapt. If you're already doing that, you're way ahead of many other restaurants and you're doing something that has led many restaurants toward success.
277590
it depends on the food and what effect your looking for
260313
ABSOLUTELY NOT.\nI am a pretty good tipper. Usually more than 20%, and I never even considered the server's looks. Good personality and On-The-Ball are good traits, but I leave a tip that is generous, especially if I plan to frequent the establishment.
954492
You should ask to talk to a manager if your server is unable to help you because all restaurants are required to have nutritional information available for their customers. Sometimes they may wind up referring you to their website or something, but they really should have that information available for ALL of their customers at their time of arrival. If the restaurant does not, maybe you should look for the ones that DO have the nutritional information. Chain restaurants are usually the easiest because they have a standard measurement of ingredients in their food, so they are the same whether you are in Alaska or Florida.\n\n-EA
1164734
That depends on what type of catering business!  Where it will be located, the hours of operation, the number of employees....... I would suggest first have in your mind and on paper what your goal is, for instance lets say you want to operate a traveling food stand, one that you may drive to construction sites and offer both hot and cold sandwiches and drinks!!  OK, now I would then call other catering businesses in other towns or cities across the US, lets say 5 businesses in 10 cities that gives you a total of 50!!  Let them know why you are calling and where you are located, that way they will not feel threatened in helping you since you would not be their local competition!  Have your questions ready, and hopefully at the end of the 50 calls you will not only have a ballpark figure, you possibly will have gained more insight into being successful!!  Good Luck! Have a Great Day! MB!
896277
It's all about supply and demand. Restaurants have a hard time making a go at it. Too many around. If you want to go into a small eat-in place, try to keep it simple. Something like a hot dog place that offers fifty different types. You can go crazy on the names of each and even have a contest in the local newspaper for the best suggestions. It is simple, gets the publics attention and the product is cheap. All the fast food places that make it have an edge...something different to draw in the customer. You can offer lots of other things to eat but the fact you have so many different types of hot dogs to sample, with different names, gets everyone interested.
163563
A job interview isn't about being all goody-goody and ending up looking dumb. If you ask the waiter/waitress that your steak is undercooked, it will reflect the fact that you are principled and know what you want. On the other hand, if you sat back anc continued eating an undercooked steak, you will feel uncomfortable and probably end up screwing up your interview. So, i would speak up...after all, the interview is a personality test, right?
42426
There are currently no reliable ones because they all currently rely on self-selecting samples (something that makes the responses statistically biased)- typically, the raters are in bed with the businesses (a good example is InsiderPages.com, many thousands of ratings, almost all biased).  There are a couple industry specific ones that are decent though, but you'll probably have to pay for the info... like Angie's List (home related like contractors) and Zagat's Guide (which rates the service of restaurants pretty well).
79538
im almost 30, looking more like 24. I have never been in a gym, hospital (not even dentist at this age), nor im an active sportsman. I avoid all frozed foods, fast food places, pizzas, and sandwiches. Im into soups, more liquid meals, and plenty of vegetables and fruits. Avoid fried food, boil and steam more.. I eat everything but prefer to prepare at home and avoid restaurant foods. You will never get the same taste if you eat out and cook home the same meal. Why? as a former chef i could tell you there is so many little gimmicks that chefs make to prolong life of food, and be ready to easily furnish an order when a customer walks in. Easy to them, not so real to us.
943675
you choose it when it's purchased.\n\n.com, .net, .info., .biz, etc....general for commerce\n\n.org.....generally for non-profits\n\n.mil, .gov....restricted to military/government\n\nedit to updated question:  unfortunately, there is no extension specifically for a restaurant.  therefore, one of the commerce options above would be the best choice.  stats show most search under the .com extension; therefore, i would recommend this first.  yields higher hit ratios.  good luck and best wishes!
487267
You don't want to open a restaurant in a school, university, a plant, or a hospital. Also strike off your list stadiums, corporate offices, country clubs, snack facilities at almost any venue, and don't get too excited about food courts either.\n\nAll these venues have captive audiences, meaning that you have fewer potential buyers for your product. Location and accessibility are MAJOR factors in the buying decisions of the general public when it comes to restaurants. Most these venues, well all except for food courts, contribute to a net loss on average for the food services that cater to them, meaning that even the successful food services in these businesses operate for a loss. The net loss is usually subsidized by the business that the food service is located in. There are management companies that specialize in taking these traditional "money losers" and operating them for profit, companies like Aramark, Sodexho and Compass. These companies have incredible buying power that allows them to make money on the back end of their business, not on the P&L basis of the account. Their major revenue streams are rebates from purveyors and kickbacks from food labels they partner with. While it is possible to make money in some of these accounts, most budget for very small profits or a break even.\n\nLong story short, find a different venue. When people say "location, location, location", they couldn't be more right. By choosing to start a restaurant, especially your first restaurant, in one of these venues, you'll doom yourself to failure before you even start.\n\nBrandon O'Dell\nO'Dell Consulting\nRestaurants/Retail/Bars\nbodell1@cox.net\n(316) 361-0675\nhttp://www.bodellconsulting.com\n\nFree initial consultations
953497
In my opinion, quality is a phrase used by McDonald's to fool the public.\n\nIf McDonald's really wanted to help the customer, as the world's largest purchaser of beef, they could demand the end of steroid use in cattle which is passed on to the customer doing to them the same thing it does to the cow - make humans mature earlier and gain excessive weight.\n\nThey could also put pressure of the feed companies like Purina to stop using dead animals in their feed which is the source of mad cow disease.\n\nTHAT WOULD BE QUALITY.
732814
If you like the restaurant scene, that would be a good first job.  It strengthens your people skills, teaches you to deal with stress, etc.
1002291
it depends on what type of restaurant, if youre talking more of a diner or fast-food/cheaper restaurant then go for it with your fingers...a higher class one probably wouldn't serve up chicken legs, you're more likley to get a breast..possibly a thigh in some french restaurants...but yes, eat those with your fork.
488142
Price always matters. I agree that quality should not be sacrificed for a cheaper price.  It can be cheap, but it better look good too.