- Keeping the status quo and not making effort in Toronto Turkish restaurant trying another approach. The business that you have in mind might be the same with an existing business concept. You need to keep in mind though that the customer demographic as well as the need of clients may differ based on several factors. A creative manager along with his employees should take this into account while creating unique programs to suit the needs of a unique demographic. You can implement various schemes like catering and lunch delivery in order to make things easier for customers. There are restaurants that deliver free lunch to their regular customers from time to time. Doing these things can be either risky or they can reap great rewards in the end, improve customer loyalty and satisfaction. Happy and satisfied customers are more apt to bring new clients to share with them the experience that they enjoyed. It is because of the various innovative customer strategies which may deviate from the normal process that some franchises excel while the others do not.
- Relying on promotions or coupons. One restaurant owner recounted that when they opened in a new location, they initially provided their customers with a plethora of coupon offers. While these coupons encouraged sales of their menu, they discouraged the customers from having to pay the regular price of the menu items. Because of this, the promotion of the product devalued the brand over time. When this happened, the owner had to think of new ways in restructuring the menu options as well as the prices in that location so that the business will not be losing any more money. This lesson in particular is very relevant and important for many restaurant businesses. It may seem very attractive to offer coupons, promotions and discounts and lower prices compared to your competitors. However, when this is done for some time, the customers may rely completely on this and will not appreciate the actual value of the food product that they are buying. Promotions will not only hurt the locations relying on them to actually have more customers but it can also adversely affect the entire food industry, revenue, prices and profit and bring these factors down.
- Not being sorry or not apologizing to customers for bad service. When customers are not satisfied, they become disgruntled and will not have a great experience. There are a lot of things which can create discontentment for your customers. A manager on duty should have to be sensitive to these types of issues.