The Pricing Psychology: Revenue Boosting with Restaurant Menu Pricing tactics

Boost your Revenue with Restaurant Menu Pricing Tactics

The menu of a restaurant is one of the key components that influences its sales and revenue, along with a significant impact on its popularity and quality of services. Pricing the items on the menu is an essential task that needs to be executed in an appropriate and strategic way to increase its effects and positive impacts on the sales, revenue, and overall service quality of restaurants. Restaurant menu pricing procedure is based on certain strategies and techniques that need to be followed and implemented while pricing the food items. The strategy helps in balancing between several aspects of the business. Accelerated sales lead to an increase in revenue and further improves profit margins.

A restaurant menu has the potential to be one of the most effective and key marketing tools for the business. Alongside profits, it also takes care of the guests’ willingness to pay and consequently leads to an increase in the popularity of the business. Deploying smart and strategic menu pricing policies is one of the key business tools in the operation of a restaurant business, of any size and type.

The psychological effects associated with menu pricing

The price of items is one of the key factors influencing the overall sales, revenue and reputation of a restaurant. Ingredients price fluctuations, sales index and analysis, customer preferences (as to what are the most popular items chosen by consumers), and the age and goodwill of the business are some points that need to be considered while determining the prices of items on the menu.

1. Getting diners engrossed with charm pricing

Charm pricing is very famous, and one of the most effective pricing techniques used across several industries. A small number game can hugely influence the psychology of diners and the kind of inferences they make about the prices of items. An example of charm pricing can be pricing an item at $24.99 instead of its previous round-figured pricing at $25.00. A single change in the rightmost digit is the main strategy of charm pricing and it’s a very effective pricing strategy.
The brain deciphers facts subconsciously before we consciously register a fact. So the figure “24” which is less than “25” is considered to be a lower price, even though the difference in actual terms is almost negligible.

2. Attractive and intelligent menus via digital menus

Explore and indulge in creativity while pricing and designing the menu of a restaurant. A unique digital menu needs creative inputs and modern technological applications to attract diners and subsequently boost sales and revenue. Digital menu is endowed with advantages like dynamic pricing, removing unavailable items at a go, flexibility to change the design and theme of the menu. For example, the inresto DineIn menu offers the unique ability to customise a menu as per the restaurant brand needs

3. Menu aesthetics and psychological effect

The font you use on the menu is essential in creating an impression amongst diners. According to research, typeface plays a major role in how diners perceive dishes on the menu of a restaurant. For example, the use of italics usually emphasises on higher cost and quality of a certain item. Removing the dollar sign or currency symbol and removing the double zeros after the decimal point is also an effective strategy that is said to send the brain a subconscious message that the dishes are less expensive and are said to make diners spend more money. 

Digital menus are a recent form of technological advancement. Animated menus on a digital platform can create a great impression on the customer and also attract more diners through vivid and attractive visuals. 

4. Appropriate name and illustrative description

Naming and description of food items on a restaurant menu can greatly improve the impression and sales of a restaurant. Proper naming of the dishes and providing a creative description is an effective sales tactic. It creates an impression of a high-quality experience. Including the ingredients, the story behind a dish, and the preparation of the dish paints a beautiful picture in the minds of the guests and tends to present the items in a more delicious way. Thus, guests can be made to feel welcomed. A descriptive and creative item title and description help in better brand perception for a restaurant business and thus the price can be quoted higher.  

5. Assessing demographics & setting the right target audience

The kind of diners who visit the restaurant must be observed and analysed for the effective optimisation of the pricing on the menu of the business. The location of the restaurant and who are the frequent visitors must be documented and analysed. Their age group, their profession, their preferences must all be carefully noticed to device effective sales and promotion strategies through the restaurant menu. It also helps enterprises compete in the market with other restaurants offering similar services and dishes. Seasonal pricing must also be done on the basis of preferences and demands of guests. Popular seasonal dishes can be conveniently offered to boost sales and popular dishes of certain cultures and regions can also be customised into the menu based on demands and preferences.

6. Promotional offers & competition mapping

Offers and discounts send the message that diners are saving money which is an effective sales strategy that helps boost revenues and sales of a restaurant. Offers and discounts naturally attract diners to any business in any sector. A variety of payment methods and their branding on the menu, like Paytm, PayPal and Dineout Pay options can provide convenience to diners making the restaurant more popular and preferable in the market. 

Digital menus can help diners avoid long queues that might lead diners to prefer the restaurant as most people do not like waiting.

Following the rule of three and the decoy method while designing a menu can be an effective sales strategy. Creating a competition within one’s own menu by offering diners three different variations of the same dish and a few options to customise the dish can make the customer get involved in choice making instead of a yes and no answer which could have led to the direct rejection of the dish. This has been a widely used strategy in the restaurant industry.

Tracking the progress and strategies of competitors and their prices and offerings is also essential in designing the menu of a business and the pricing of the items. Pricing of the menu of a restaurant is an effective and essential sales strategy that is quintessential to the boost of sales, revenue and reputation of the restaurant business.

Top 10 Shows and Movies from Netflix and Amazon for Restaurateurs

Top 10 Shows and Movies from Netflix and Amazon Prime Video for Restaurateurs

In the modern era of the internet, gone are the days, where you had to wait for days and months in front of your television, just to catch your favourite show being aired. You don’t have to be waiting and frustrated either if by any chance you have missed out on a particular episode. 

Here are the days, where you can easily install your favourite streaming service like Netflix or Amazon Prime, and continue with your show. With such great convenience, entertainment is just in the palm of our hands and only a few clicks away. You can get started, wherever, however, and whenever you want. 

So, if you are a restaurateur or a foodie and having a hard time figuring out what to watch? Here is our list of the top 10 movies and shows on foods that you are certainly going to enjoy: 

1. Chef’s Table

source: Netflix

Chef’s Table is all about being a successful chef and restaurateur, featuring thirty chefs from all around the world. Till date, the Chef’s Table has six volumes of the documentary, where star chefs like Dominique Crenn, Gaggan Anand, Asma Khan and Alex Atala played their respective parts. The documentary in Chef’s table is all about the incredible adventures of these chefs and their journey so far. 

Watch on: Netflix

2. Salt Fat Acid Heat

Source: Netflix

Salt Fat Acid Heat is a show that Samin Nusrat owns. This documentary portrays the chef and food writer’s argument of salt, acid, fat and heat being the four elementary and essential elements that back each and every food. The show touches upon the four elements through the perspective of the energetic chef and is a great guideline for the one’s starting their culinary journey.

Watch on: Netflix

3. Masterchef Australia

Source: Amazon Prime Video

Masterchef Australia is a cooking competition show that brings massive bliss to all the watchers. The 752 episode series is enough to keep you hooked for long. The competition show is open to all the cooking lovers from all over the world. Masterchef Australia is a fair platform where the competitors showcase their cooking talent under-challenged filled guidelines. The show has chef and restaurateur Gary Mehigan, food critic Matt Preston and chef George Calombaris as the precious judges. 

Watch on: Amazon Prime Video

4. Sugar Rush Christmas

Source: Netflix

Sugar Rush Christmas is one of the Netflix Originals that won the heart of millions. This is a series where a baking competition takes place between four teams, with each team having two members. As the name suggests and indicates, the competition is all about preparing sugary delights which shall be judged by the guest over the course of three rounds. 

Watch on: Netflix

5. Cooking On High

Source: Netflix

Cooking On High is a cooking competition show with a difference. The show has an outstanding element of humour and quirkiness that has drawn a large number of audiences. The show has beautifully indulged cannabis in cooking beautiful dishes. The next part is the judges tasting the food and here comes the surprise of getting high on the food!    

Watch on: Netflix

6. Eat Pray Love

Source: Netflix

Eat Pray Love is the movie adaptation from Elizabeth Gilbert’s memoir, which has the same name. The show has elements that everyone can relate to. And the best thing above all, once you watch this fine masterpiece developed around Elizabeth’s travel journey to different countries and her discovery of various cuisines and culture, you are sure to fall in love with it.

Watch on: Netflix

7. Highway on my Plate

Source: Netflix

Indian food shows are quite popular. Especially because of the splendid blend of travel and discovering food is simply blissful. Highway on my Plate shows Mayur and Rocky, two food enthusiasts, travelling to different parts of India and discovering the native and authentic food of the remotest places whose existence is not popularised. The show is just the right mix and balance of fun and food expedition. 

Watch on: Netflix

8. Street Food

source: Netflix

Street Food, as the name suggests, is all about showcasing the delicious food popularly dominating the street life culture. Be it the spicy chats from the streets of Delhi or the soy-marinated crabs from South Korea; this show features all the mouth-watering street foods throughout the world. 

Watch on: Netflix

9. Zumbo’s Just Desserts

Source: Netflix

If you are a dessert lover Zumbo’s Just Desserts is just the perfect companion for you. The show is definite to satiate your extra sweet tooth. The conceivers of My Kitchen Rules have developed the show in line with a baking competition reality format. Contestants create marvellous desserts and try to impress the judges.  

Watch on: Netflix

10. Nailed It

Source: Netflix

Among the crowd of professional cooking shows, Nailed It brings in a breath of freshness. The show focuses on struggling home bakers trying to deliver delicious flavours. The massive catch of the show is the imperfect attempts made by the contestants. It gives you the guts to try out new things. The light-hearted show is all about taking you through a real journey of baking!

Watch on: Netflix

Final Takeaway

Before wrapping up, understand this, the entire list consists of our preferences for the best shows. There are certainly other restaurant TV shows and movies which you can enjoy. So, there’s no need to restrict yourself anymore, follow the list and enjoy a fun and relaxing weekend like never before. 

Restaurant Billing Machine – All-in-one Billing Considerations

Restaurant Billing Machine – All-in-one Billing Considerations

A restaurant billing machine is a device that records the day-to-day transactions and evidence of the inflow and outflow of transactions in a restaurant. The device has evolved over time. Technological advancements transformed mere desk drawers to mechanical cash registers in the 20th century. These machines were revolutionized over time with modern-day cash registers that got equipped with barcode scanners, printers, debit and credit card terminals, etc. 

But with the advancement in technology and cloud computing in this era, cash registers are now being replaced by a virtual Point of Sale (POS) system. The POS terminals carry out a multitude of activities ranging from scanning barcodes and calculating tax and discounts (like special offers) to recording each and every transaction meticulously and tracking inventory and cash balances. They also perform additional activities like recognizing the cashier from receipts and finding out differential rates for privileged diners. 

inresto’s end to end restaurant technology product suite also includes an advanced POS technology that performs multiple functions. The use of inresto POS helps a customer to make payments through different payment modes that can only be accessed on the cloud, making it a secure platform. 

Evolution of Cash Registers 

After 1865, the owner of a saloon bar James Ritty was troubled with the embezzlement of cash by his employees. He, along with Jon Birch, invented the first mechanical cash register. Early cash registers could only perform the function of addition and came with receipts. It was called a register because of the physical drawer that is still used for the storage of cash. After a few years, a paper roll was added for recording transactions, and owners started maintaining receipts for bookkeeping purposes. Modern-day registers are equipped with printers for printing of receipts, kitchen order tickets, and invoices. Nowadays, there is provisioning for debit and credit card facilities too. The advantages of a cash register have been discussed below. 

  1. The cost of the asset is low.
  2. The best tool for cash storage and management equipped with security measures.
  3. Speedy exchange of transactions due to the fast calculation process.
  4. A cash register is durable. It can function for more than 10 years.
  5. It helps in maintaining records and printing functions.

Restaurant POS System

A restaurant POS system is like the new and improved tech gadget in the industry. It is gaining popularity day by day because of its multi-functional features. The age of the internet demands people to be tech-savvy. This state-of-the-art technology is an ultramodern rival to the cash registers. And it has to be said that this is the future of restaurant billing machines. 

The intricate POS networks and terminals delve deeper into the nitty-gritty of the business. They are not meant for mere bookkeeping purposes. They are not limited to only recording transactions, but also analyzing them to give valuable inputs regarding the status and health of the business. It maintains a database and evaluates business reports that pinpoint important trends that help in decision-making for the restaurateurs. A POS system eliminates the need for manual cash handling (except for audit purposes). It is pre-loaded with inputs to calculate net amounts based on the current tax system. They are user-friendly and integrate various third-party online aggregator platforms, Customer Relationship Management (CRM) systems, etc.

A prime example would be inresto POS by Dineout, as mentioned above. Through inresto Reserve, a part of inresto technology that is offered by Dineout, you can manage reservations and handle table and queue management better. Inresto POS can be integrated with inresto reserves, inresto feedbacks and loyalty programs with ease. It gathers valuable customer information that will valuably influence your future restaurant decisions. It has an excellent CRM system in place that caters to customers personally by providing thorough attention to each and every client. 

The advantages of a restaurant POS system have been discussed below.

  1. The processing time is quicker as manual work is eliminated.
  2. Reduced margin of error.
  3.  Grants access to valuable insights about customer choices and preferences. 
  4. Integrates CRM system and online order aggregator platforms. It also integrates features such as inventory management, cashback incentives, loyalty programs, etc. 
  5. Modern-day payment modes like Paytm, GPay, and PayPal are fused with the POS system. The demand among consumers for these platforms is quite high. 
  6. Data can be stored on cloud servers that can be accessed anytime on any device. You can make changes and keep track of performance metrics from any place in the world. That is the magic of a cloud-based system. 
  7. Regular software updates keep you in sync with the latest technology.
  8. Data is stored on remote servers. It is safer than local servers. Data is critical in a POS system as it stores a lot of information on clients, analytics, and trade secrets. It must remain secure.

Restaurant POS Systems vs. Cash Registers – A Comparison

Restaurant POS systems are multi-functional, futuristic, and a notch above the traditional cash registers. Although the good old machines served humanity for the entire 20th century, they can be further revolutionized to compete with this avant-garde cloud-based technology. The differences can be listed below, and you can choose for yourself. 

  1. Among the multiple functionalities, POS systems have pre-loaded features like inventory management and employee management services. They also come with CRM systems that help keep in check with the pulses of your customers. With such features, you can exercise greater control over your stock (like buffer stock, stock depletion level, etc.) and staff. 
  2. The transaction processing time is lower. No manual work is involved in POS technology. For the same reason, the chances of human error are also low. The POS system also comes with a very simple and elementary user interface and user experience design that is very easy to use. 
  3. Cash registers in olden days accounted for cash transactions only. They were equipped with credit/debit card terminals toward the end of the 20th century. But in the age of the internet, there are several modes of payment services that are preferred by the customers. These payment modes are easy, super-fast, and entail lesser complications. They can be made through your phone only with a simple touch. Such options like GPay, NFC, Paytm, etc. can only be accessed on a cloud-based POS system. 
  4. Since a restaurant POS gives an insight into the customers’ psyche, it helps the owner to understand the demand and also the current trends among his diners. Based on such data, the restaurateur can innovate with his menu, promotional methods, and mould his e-newsletters and digital advertisements likewise. 
  5. Online orders are easily processed in POS systems compared to a cash register, where manual punching and segmenting make it clumsy and unmanageable. Cash registers cannot accept orders directly like POS systems. The technology is such that multiple orders are automatically sorted in an orderly fashion. It is smooth, simple, and less time-consuming.
  6. Embezzlement of cash was the reason behind the creation of cash registers. Still, pilferage remained an issue that has finally been dealt with this new-age POS system. It records the data of whoever is operating the system, and real-time tracking and analysis allow you to keep a check on everything in detail. 
  7. Set-up time is lower in POS systems as they are a plug and play (PnP) device. Traditional cash billing machines entail a lot of manual labour, and the set-up involves many intricacies.  


The cash register was a remarkable invention. But the evolution process is also natural. At that point in time, when computers and the internet were not in existence, the cash register was the state-of-the-art technology. It performed additions, printed tickets, and helped maintain books of records. 

Cut to the modern age of the internet; the cash register looks terribly outdated. It is immovable, entails manual labour, susceptible to human errors, low security, and orders have to be punched manually. So, processing of orders was a big ask for a cash register. 

Cloud computing has provided us with the point of sale systems that boasts of avant-garde technology performing multiple functions, unlike traditional cash registers. Such technology provides real-time data analytics, better security, integration with other neo-modern features and facilities, CRM and employee management insights, business insights, greater control on stock, automated assimilation of multiple orders, and lesser errors due to omission of manual labour. 

Such an all-in-one system is being adopted by new and old businesses alike. You have to flow with the tide. Nowadays, the demands of customers are high, and patience is low. You need to upgrade, update, and reinvent at every step to flourish in the restaurant business. The inresto POS will enable you to handle multiple operations at a go. These might be listed as customer and reservation management, queue and table management, reporting and analytics, order aggregation and online ordering of food. The digital age has a lot to offer, and this sophisticated and high-tech POS system represents the very best of it. 

Cloud Kitchen – The Rise of ‘Delivery Only’ Restaurants

Cloud Kitchen – The Rise of ‘Delivery Only’ Restaurants

“Cloud Kitchen” or “Ghost Kitchen” was inevitable. In this age of consumerism, people prefer everything served onto their platter for instant gratification. With the advent of the internet, there has been a paradigm shift in our lifestyle and choices. People have become overly dependent on the internet.

In recent years, cloud computing has enabled people to access almost everything they need in their lives. Nowadays, people seem to have shied away from the traditional dining out experience. Especially with the onset of the COVID 19 epidemic, the trend has seen a spike. With several modes of entertainment at a finger-click away, the customers prefer to stay at home and enjoy their food. Cloud Kitchen acts like a virtual kitchen that has no physical existence for dining but offers the same services as a regular kitchen would do. This service is of massive help especially for the elders and the ones unable to cook in times of such global pandemic like the COVID 19. They can be accessed through the restaurant website or via third-party food delivery applications. People place their food orders over the internet through their choice of the portal and the food is instantly prepared and gets delivered at their doorstep. 

Dineout, India’s largest dining out platform, offers a one-stop cloud-based technology system called the inresto Point of Sale (POS) system. The customer books his order using inresto DineIn. He can also place the order through either the restaurant website or through third-party apps. All the orders reflect on the inresto POS. 

Advantages of a Cloud Kitchen

Even the age-old restaurants are embracing the advantages offered by a Cloud Kitchen these days. It has low start-up costs and requires minimal infrastructure to set it up. No need to worry about sky-high rental payments and the hassles of maintaining a tangible establishment. 

Some of the benefits of a Cloud Kitchen have been jotted down below


1. Higher Operating Profits

There are a lot of operating costs and overhead expenditures that you will have to bear when you are running a traditional restaurant. These include a truckload of administrative costs like salaries and utilities like water, gas, sewer, electricity services.

In the case of Cloud Kitchen, you just have a small set-up to worry about. While the delivery costs may increase, you will save a massive amount of overhead costs. Such savings will ensure a higher profit margin. 

2. Savings in Capital Expenditure

The land is the only asset that goes through capital appreciation. One of the major headaches in running a full-fledged restaurant anywhere is the exorbitant rental payment that seems to increase exponentially as days go by. A Cloud Kitchen concept saves you the rent as there is no tangible space for dining. You just need to pick a modest space to open a kitchen only. The only thing you need to take care of is that your kitchen is located near to where your target audience is.

3. Quick and Efficient Service through Diversification

One big advantage of such a nouveau concept is that high customer demand can be handled easily. The idea is to open several kitchens spread across multiple locations in the city that could satisfy varied customer demand. You can expand your existing kitchen too using the same equipment and infrastructure. This allows you to cater to diversified taste buds. You can have varied items on the menu of different brands with all of them sharing the same virtual space. Speedy and efficient service will keep your customers satisfied that only bodes well for the business.

4. Deeper Insights 

Through your online ordering system, you will gather valuable information about your customers’ choices, preferences, and habits. With the help of the POS technology, you can save data related to such crucial parameters that will determine your future courses of action. Understanding the pulse of your customers can help you tinker with the menu and innovate new ways of attracting new clientele.

5. Flexibility

It’s easier to make changes and experiment with the menu when it comes to a Cloud Kitchen. Since the entire menu is always online, you can introduce an item and take it off at your will depending on the demand. Luring the modern-day connoisseurs with experimental fusion food is a great way of gaining popularity and attention. 

Types of Cloud Kitchens

There are various types of Cloud Kitchens that you can opt for. It depends on your entrepreneurial acumen as to what specific model is best suited to your business. Several types of Cloud Kitchens have been discussed below.

1. Independent Cloud Kitchen Model

The classic model serves one restaurant per kitchen. It has no tangible dining space or seating arrangement. It is the first and foremost online food delivery model that started gaining popularity in the last few years.  

2. Faasos Business Model

In this type of Cloud Kitchen model, multiple brands are offering numerous cuisines spread over several outlets across the city. A lot of research goes into this particular model as the kitchens are opened based on several parameters. The most important parameter is the preference of cuisine among people of a particular neighborhood. The costs are minimized as there is one mother kitchen umbrella with numerous brands under it. Like the previous model, there is no dining space here either. 

3. Freshmenu Business Model

It is a mix of both the afore-mentioned models. There is one kitchen with multiple outlets but used by one brand. There is a shop front with display windows that makes it more interactive for the customers. Additionally, the availability of takeaway options adds to the convenience of the customers. 

4. Swiggy Access Business Model

This particular business model is owned by Swiggy. It is a ghost kitchen that has a space equipped with all the infrastructures. Restaurants can rent the space and take advantage of Swiggy’s online delivery platform and promotional schemes. This gives the restaurants a huge exposure and introduces them to a large batch of customers. Swiggy’s online ordering platform is featured with numerous advantages including its marketing strategies apart from its delivery fleet. All in all, the restaurant only needs to focus on providing quality food. Swiggy is here to take care of all the other aspects of business making.  

Cost of opening a Cloud Kitchen 

The first thing to note is that unlike traditional restaurants, where you have to keep in mind the décor, the neighbourhood, the ambience, etc., in the case of a Cloud Kitchen, all you need to know is whether your target customer base is located within your estimated radius or not. The determination of radius depends upon you. A kitchen doesn’t need a lot of space but rental payments for commercial purposes are a bit higher than in general. The restaurant POS system should be high-tech and in sync with the current technology. The cost of such would be around INR 60,000. 

Compliances to be observed include FSSAI License, Tax Registration License, etc. The cost of such compliances can be expected to be between INR 15,000 to INR 20,000. 

Kitchen assets include crockeries and other items like refrigerators, ovens, etc. You’d need a head chef, a sous chef, and other helpers. It’s important to exercise great care while choosing your chefs. The equipment and staff would cost around INR 10-12 lakhs.

For marketing purposes, you’d need to choose the correct platforms that will reach out to customers. There should be a definite strategy in place or else a haphazard approach will never yield good results. Digital advertising is very effective these days and promotional costs for such should be around INR 50,000. Sponsored adverts, paid collaborations with bloggers, and online e-newsletters can cost around INR 2 lakhs.

For Cloud Kitchens, packaging of food is a very powerful tool. Since all the food will be delivered, the packaging is key and must satisfy the customer. Attractive and innovative ways of packaging are always a hit with customers. Different food items require different methods of packaging and prudence should be exercised while deciding so. The cost of packaging can be expected to be around INR 50,000.

Compliances for a Cloud Kitchen

There are several compliances for any business. A Cloud Kitchen does have lesser hassles than a full-time restaurant. But still, there are some rules and regulations that need to be fulfilled. You need a Food license provided by the Food Safety and Standard Authority of India (FSSAI), an Eating House License provided by the Licensing Police Commissioner (if there is an eating-house in plans), and a Shop and Establishment License within 30 days of the start of the business. Environmental concerns need to be addressed also by obtaining a Certificate of Environmental Clearance. So, even though it is not as complicated as a traditional restaurant with dining space, a Cloud Kitchen still has to meet all these compliances. 

Tips for Restaurants to Fight Covid-19

Tips for Restaurants to Fight COVID19

With the fear of the COVID-19 pandemic still looming large, the heavily impacted restaurant industry continues to look for innovative means to fight COVID 19. Organizations like the WHO and various government health departments continue to share tips for public places/businesses to fight COVID 19.

Some COVID 19 regulations for restaurants that must be followed to keep the virus at bay are listed below.

1. Caring for the staff members

Taking care of the restaurant staff is the foremost tip for restaurants to fight COVID 19. Training them with the safety guidelines like refraining from touching their eyes, nose, and mouth, making sanitizer accessible, and ensuring the 20-second hand washing after touching any new surface must be done. If any employee shows any symptoms of sickness, they must be asked to stay at home and follow the prescribed safety guidelines.

2. Proper Utilisation of Resources

Another noteworthy tip for restaurants to fight COVID 19 is to make optimum utilization of existing resources. With business being slow, it is advisable to use resources in an advantageous way. Restaurant owners can invest their resources in SEO tools to highlight the visibility of their restaurant for online orders, look to expand their delivery channels, and start new ones if the restaurant was not offering delivery service already. Further, servers with personal vehicles can also work as restaurant delivery agents. 

3. Convert Obstacles Into Opportunities and Minimise Cost

Follow smart management practices by encashing on delivery services and revamping the restaurant menu to include dishes that have higher margins and lower costs. Include special offers to deliver meals for breakfast, lunch, and dinner. Restaurants can even look at options to collaborate with contractual channels for delivery service while ensuring all hygiene parameters are met when delivering food.

4. Keeping the Guests Updated

Keeping in line with the COVID 19 government restrictions, restaurants must ensure to share all relevant information, safety protocol, and any changes in the modus operandi of the restaurant operations with the customers. They must use their website, email, message, and social media platform to assure customers of the safety and hygiene precautions followed at the restaurant. Efforts must be made to keep all such communications positive and timely. 

5. Sanitizing Business Premises

Keeping the restaurant clean and disinfected must be diligently followed. Frequent and regular cleaning of surfaces that are touched regularly, such as door handles, electrical switches, table tops, chair seats, and floor must be practiced. 

6. Stay Informed

Restaurateurs must, at all times, keep themselves updated and informed about the modifications, amendments, additions, or relaxations done by the Government in the COVID 19 regulations. Staying informed will give them adequate time to plan and strategize for the times ahead and keep their business soaring.

7. Adopt Cutting Edge Technology for Restaurant Management

Restaurateurs must figure out processes that can be managed with the help of machines or using restaurant technologies. Restaurants must also go contactless on services such as booking, preordering, digital menu, digital payment etc.. This will helps secure the health and safety of both diners as well as staff members.

We hope these tips will aid you and your restaurant to strengthen your fight against COVID19. 

Making an Effective Offline to Online Transition for your Restaurant Business

Making an Effective Offline to Online Transition for your Restaurant Business

With the emergence of digital media platforms and numerous online food delivery applications, customers are presented with a convenient option of ordering food online. Taking the current situation in consideration, even if people wanted to go out and dine, they are bound to their homes and are sticking to ordering food and taking measures to remain safe.

Furthermore, the digital ordering culture is being deeply instilled due to the novel coronavirus outbreak. In times such as these, traditional restaurant owners are faced with a huge challenge on how to stay relevant and conduct business successfully. Below mentioned are a few tips on how to transition from offline to a successful online restaurant business. 

Learn About Online Delivery

It is imperative that restaurant businesses which haven’t facilitated home delivery must gain knowledge on how online delivery works. With the help of peers and market leaders in the industry, one must understand how it works and how it can be used to reap benefits. This knowledge can further aid you to be informed about those unsaid rules followed in the online delivery business, when delivery partners for collaboration or when starting your own online delivery platforms like a website or an application.

Build a Brand that Bears Weight

Building a brand for your restaurant and gaining an online presence can aid your target audience to recognize you and maintain loyalties with your restaurant. As most traditional businesses run on the signature taste of their dishes, diners wouldn’t think twice before ordering from your restaurant. Hence, aligning business strategies to evolve and retain market share would prove as a great step.

Many traditional businesses run on signature dishes or a signature taste that diners have loved for decades. However, to build loyalties online, restaurateurs must consider branding their restaurant and aligning their social media strategies with the same.

Know your Options

When expanding your restaurant business online, you basically have two options: to collaborate with a food delivery platform or start your own website that enables your restaurant to take orders directly.  Owning a restaurant website translates into gathering much-needed diner information that comes to use when chalking new strategies and map diner behaviour.

Focus on Delivery and Fulfillment

In case you decide to start your own food delivery platform, you must keep various important aspects in primary focus. Shipping, logistics, fulfilment of orders, usage of oven-safe packaging, and ensuring no-contact delivery are some of the key processes that one must take care of.

Accessibility and Convenience of Customers

Whether you devise your own food delivery platform or choose to collaborate with a food delivery service platform that already exists, taking accessibility and convenience of your customers is vital. If your restaurant is not accessible for your customer, from their area, it might hamper your brand value negatively. On the other hand, making sure that the customer’s convenience is taken care of, enables better brand loyalty and enables seamless transition from an offline to an online restaurant business.

These above tips are in no way exhaustive in nature when it comes to making an impactful transition to an online restaurant business. 

Another bonus tip would be to make sure that you follow through with all the covid-19 related regulations put forth by the government, especially during the transition phase. Doing so will ensure highest levels of brand loyalty and preferability on the customer’s end.

How Instagram Can Bolster Your Restaurant Business

How Instagram can Bolster your Restaurant Business

Social media marketing has taken over all the conventional ways that brands used to advertise their services decades ago. Instagram has seen a revolutionary surge in the last few years and we’re definitely not surprised. Young adults are absolutely in love with the app and for good reason; it’s the perfect place to put your best side forward. And the good news is, individuals aren’t the only ones who can do so.

Brands have showcased their services and reached out to their audience in the most creative ways. And if you are planning to use Instagram to bolster restaurant business, you have certainly hit the jackpot considering the nature of the platform.

Let’s talk numbers 

86% of the top brands have a consistent presence on Instagram. Cap that with a billion active Instagram users on a monthly basis, and you know just where to be to reach out to your audience.

Why use Instagram for your restaurant?

There is no dearth of reasons as to why one can use Instagram to bolster restaurant business. But the ones below are certainly crucial.

1. To build a brand and reputation

For any brand to be successful, there needs to be an awareness about the brand that emphasizes how and why it is different from the rest. Further, maintaining a good rapport with your customers and connecting over topical things also aids in better flourishment of such brand image.

2. To build a loyal customer base

Making a mark is not only reaching out to your audience but also making sure that they are here to stay. By interacting with your audience regularly you can be sure of building a loyal customer base in time.

3. To introduce your business to new customers

Instagram is a platform that can be used to target and reach new potential customers as it provides a direct way of staying in touch with them; through their phones. Posting multiple times a day can enable the customers to come across and engage with your brand throughout the day. 

How to use Instagram for your Restaurant?

Now that you know the whys, here are the hows!

1. Optimize Profile

Every business account on Instagram needs a compelling introduction. With that, you must place a trackable link on the account to keep a track on the website visits through the app. This helps you to best analyze account activity and successfully use Instagram to bolster your restaurant business.

2. Use professional photography

If there is anything we learnt from Instagram since the time it was launched, it is that Instagram is the perfect virtual picture book. Visually appealing and aesthetic shots are exactly what Instagrammers love about the App.

3. Interact with customers

Interacting and engaging with your audience online can help them build loyalty and provide a personalized experience. Tracking good and bad reviews give better insights into revision of business processes. Reposting such good reviews can fuel brand image and add a human element to your profile.

4. Post steps taken by your restaurant during Covid-19

     Whether or not you already have an Instagram presence, this is the perfect opportunity to use this platform and communicate with your audience regarding the rules and regulations put in place to fight the Covid-19 pandemic. This also builds trust and loyalty in new as well as existing customers. 

We’re hoping that these pointers will give you the additional push and clarity needed to bolster your restaurant business on Instagram

Dineout’s Instagram Live With Gauri Devidayal: Celebrating The Mother Restaurateurs |The Double CEOs

Dineout’s Instagram Live With Gauri Devidayal: Celebrating The Mother Restaurateurs |The Double CEOs

This Mother’s Day, Dineout conducted a ‘MOMs for CEO’ campaign to celebrate mothers’ journeys of motherhood and work and their contributions to all our lives. 

Gauri Devdayal spoke to Dineout’s Sanjula Miglani about her journey as a mother and a restaurateur, future plans, and strategies post lockdown. In addition to being a mother to a doting daughter, Gauri is one of the 50 most influential young Indians according to GQ, partner at Food Matters India, and the face behind many of India’s most celebrated restaurants – an inspiration to all working women! 

Here are the excerpts from their Insta Live.

Motherhood And Work: Finding The Perfect Balance

Being your own boss allows more flexibility but makes one deeply invested “24×7” in business; perhaps a double-edged sword. Gauri’s company allows her ample space to devote enough time to family matters. Every mother will find work-life balance on her own terms, which is easier said than done. A “pivotal” moment is when you realise and accept the best that you can do and what you can’t, thereby striving towards your own work-life goals. 

The World Is Not Enough

After her astonishing academic, business, and corporate achievements, she devoted herself full-time to her restaurant project and has achieved immense success over ten years. Her background in law and finance aided her in partnering up with her entrepreneurial husband. From an employee, she donned the restaurant entrepreneur’s garb; every step has been a learning curve.

Introducing The Concept Of Casual And Chic Restaurant

Gauri’s restaurant The Table offers small and large shared plates and community dining tables to encourage and interact with each other. Inspired by Californian dining, ingredient-driven menu and community-style dining; this idea was inspired by dining experience from all around the world and which then gained popularity in Mumbai.

Dining Plans Post Lockdown 

  • Restriction on capacity allows the spacing out of tables
  • Increased use of technology; QSRs will be heavily tech-reliant; restaurants driven by human dining experience will be more tech-reliant but cannot be entirely replaced by technology
  • Key for restaurant hospitality is transparency, honesty, sincerity, and integrity; steps towards customer reassurance about sanitation and hygiene steps will be crucial
  • Flexibility in order placement: via apps or social media platforms will be the next step
  • Along with staff training on sanitation and hygiene, mental well-being, and financial stability of staff are essential. Organising interactive sessions with experts to address and alleviate anxiety and sensitise people to the “new normal.”

Measures For Safe Delivery

Inspired by the magazine street kitchen, the delivery team has moved to the kitchen. The dining room has been converted into living space for the entire restaurant team, to reassure people that staff remain in-house and feel less alienated. Hence, minimised the risk of external contamination. Usage of masks, gloves, and regular temperature checks is mandatory. Delivery partners have been advised to maintain appropriate distance by marking standing space. An extra layer of protection is ensured by double packaging, contactless handover of products picked from trays by riders, riders leaving packages with apartment guards to be picked up by the diners.

We Miss You | A Letter to all the Restaurants

We Miss You | A Letter to all the Restaurants

While the world is dealing with the COVID pandemic, many businesses like restaurants have shut their services as a safety measure.

And as we sit inside our homes binge-watching movies, all we can think of is the delicious food from our favourite restaurants; we will be having once the lockdown is lifted. Our ears long for the sizzling of pan-fried noodles, whirring of milkshakes with ice creams churning, conversations over coffee and kids haggling with their mothers for one more scoop at the ice-cream parlours.

The world will get it’s pizza, burgers & momos back. There will be date nights at bars again, Salsa Sundays at Summer House, live music at Music & Mountains, and people will grab their fav McDonalds meal while going back home from a tiring day. That would be a day to rejoice for the entire restaurant industry. Restaurants will witness happy faces dining out, moments brewing & beginning of love stories over coffee. 

Good food and good dining experiences are addictive, and you would know why we say that. 

Even during this quarantine, people are learning new recipes in the memory of their favourite dishes. They are trying to recreate the magic served by their favourite restaurants. 

Restaurants surely are facing the biggest crisis, with revenue curves declining.

These are grim times for many such industries. But don’t lose heart as the world is dearly missing you. While pondering upon the state of affairs, we asked the diners to share the names of the restaurants they are missing the most. And we just wanted to stop by and send this letter of love, warmth and hope to all the restaurants. 

Sit back and have a look-

and there is more.

Revival Steps of Restaurant Industries in the Middle East

Revival Steps of Restaurant Industries in the Middle East

How are the restaurateurs in UAE, Saudi Arabia and other Middle Eastern countries resurrecting their business in the aftermath of the coronavirus lockdown? The countries which have set to open their market shed light on how Indian restaurants could act post-lockdown. Industry stalwarts from the international market—Avinash Ratta (CEO| Managing Director, Grain Velocity), Sajan Alex (Manager | Tablez Food Company), Kamran Khan (Managing Director | AIM Restaurant Consultancy & Marketing)— shared their thoughts on Dineout’s latest Facebook Live hosted by Vivek Kapoor, (Co-founder | Dineout). 

New Business Models

In an unprecedented lockdown situation where everyone is struggling to survive, restaurateurs can – 

Realign strategies and business models according to post-lockdown business prospects: Include social distancing, sanitising, creating hygiene-oriented supply chain into novel models. These will garner consumer confidence by ensuring hygiene-specific concerns are addressed at the right time. Clean the slate: Build new prototypes, models, and supply chains, emphasise cleaning material as both operational and marketing tool, rework PNLs and costs. Comparative cuisines, virtual brands collaborating with online aggregators, using chatbots for customer interaction, building cloud-kitchens with aggregators, customer loyalty apps. Shifting priorities and pecking orders: Short-run fixed costs cannot change with a drop in business; reducing customer pessimism is the new priority. 

Contactless Dining

Many restaurateurs are looking at contactless dining to remove nonessential human interaction and continue to safeguard both diners and staff interest. Diners are skeptical about stepping out and wary about touching un-sanitised surfaces. They want to avoid touching things like currency notes, which goes through multiple hand exchanges. To counter that, restaurants need to build trust and habits that reassures anxious diners. 

There are a multitude of touchpoints with a diner that restaurateurs are looking to modify and facilitate with the introduction of technology. These can be simple actions like booking a table, pre-ordering meals, takeaway, digital ordering, digital payment, etc. Priority for diners will shift and restaurants are planning accordingly. 

New Government Regulations (UAE)

Continuous sanitisation, testing each member of staff, consistently cleaning of premises is mandatory. 

Restaurants must register in the food watch portal and ensure compliance Utilise restaurant dining space with a maximum 30% for seating guests capacity. Impose restrictions discouraging children less than 12 and old people from dining. Use disposable cutleries and crockery for diners, and masks and gloves for staff. Ensure that the produce arrives through legitimate and trustworthy channels (countries of origin must be known). Provide leadership-level training, with trained person-in-charge (PIC) on every restaurant shift certified to maintain food hygiene. Ensure minimal risks for diners and open restaurants in a phased manner. As one cannot control customer confidence due to the asymptomatic nature of coronavirus.

Religious Tourism

This has come to a sudden halt and adversely affected tourism-related businesses. 

Coronavirus has upended the core of the hospitality industry. Reviving the aspect of personal touch in such an environment has become a task. Curfew has been lifted now, but only for takeaway or home delivery will be operational in the first phase. This has led to small-time restaurants struggling to make ends meet, while big ones show decreased revenues. 

Mergers and Acquisitions (M&A)

Business models (fine/casual/quick-dining services) must be analysed, along with differences in dining traffic. In the QSR industry in UAE, takeaway/online ordering traffic almost matches the casual dining traffic; convenient in a lockdown situation. Now, the takeaway concept must be made more viable to increase diner traffic. Businesses belonging to families, e.g. Americana group etc. concept clusters which can be collated across locations to drive further synergies.  Innovative food & beverages businesses are creating ordering platforms from where consumers can directly order food, eliminating middlemen, as existing models lead to lowered sales, revenue, and capacity. M&A must review concept clusters and formats: Revenue can be managed with cost-effective rentals and mobile sales opportunities.  Attract the swaying public who are torn between delivery and dining: Restaurants can hold evening shows, quizzes on dining brands and experience etc. 

Loyalty Programs 

Businesses cannot survive solely on home delivery models, as the costs would increase beyond rental, food, and dining costs. Plus, food becomes the only selling commodity in online delivery.  Re-engineer and remodel: Smart utilization of dining space, delivery-friendly menus, alternative supply chains due to reduction in international transport/mobility, increased non-cash transactions to revive revenue, and digitization of orders and transactions. 

In conclusion, contactless, hygienic, and safe order delivery is integral to increasing diner loyalty and restart business.