Modern Hospitality Making Lifestyle Choices For Your Customers

The modern hospitality industry has suffered somewhat since the dual swords of the smoking ban and the recession put paid to a number of pubs

. Generally speaking, you have to be in both the food and drink sectors now to make your establishment a going concern, with a pretty heavy emphasis on the food side of things.

Cleary this denotes a contraction in the industry with more establishments vying for less market share, your own hospitality concern needs to stand out from the crowd in more ways than one. Obviously the old standards running bars and restaurants with superior service and an excellent range of food choices still apply. But you also need to pay attention to the lifestyle ambitions of your target market.

Modern bars and restaurants are as much lifestyle statements as they are places to go and enjoy a good meal. The kind of restaurant you go to says something about the kind of person you are or want to be.

As such the way you decorate your establishment, from the paint on the walls to the font on your menus, has an effect on the success of your business. And the little touches can sometimes go a long way towards impressing the customer.

Hospitality furnishings, the bowls and plates and cups and glasses you use, can set bars and restaurants apart from the competition. Pay close attention to the look and feel of the things you serve your food and drink in, and your customers will remember you.

It could be as simple as using a nice organically designed set of knives and forks or opting for unusually shaped crockery. Recently I attended an opening at a new branch of a nationally growing chain of burger bars and restaurants, where the burgers were all served on curved plates with irregular edges. They dont cost much and they make you remember your meal instantly.

Theming your offerings can be a good idea too. Unless you are a pub, where a certain standard menu is expected (lasagne, fish and chips, curry), then making your hospitality fit into a niche guarantees a regular flow of custom. Often the question isnt where shall we go to eat?, but what kind of food and drink do we fancy? and so the bars and restaurants generating a niche market by sticking to one type of food (burger, Asian, Italian) tend to be full on a Friday and Saturday night.

The crockery, cutlery and glasses you use then put the seal on the deal. You have enticed your customer in with a funky design and a clear mandate for the type of food you serve. Now you use your finishing touches to keep them coming back for more.

by: Albert Jakeman

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