1. Only A Large Spread Does Not Turn Foodies On!
2. Maintain an equal spread of veg and non-veg food
I speak for all meat lovers when I say that it pisses me off to see less non–veg dishes on offer on a buffet table. (and especially if the buffet rates are high; for example the mughlai restaurant, Barahandi at Heritage Village had a total of 8 main coarse dishes after excluding rice and out of them only 2 were non-veg! - Pathetic)
On the other hand, I have a few good vegetarian friends who hesitate to go to Bar-be-Que Nation because of the paucity of sufficient veg offerings.
3. Keep your chicken boneless
A person does not come out to eat (and spend money) on his chicken if he has to make an effort to dig into it. It was a competitive advantage to have a boneless chicken option in your menu but not any more; now it’s more of an industry norm; it’s given that when you order (or on a buffet) for butter chicken, for example, that it’ll be served boneless. The popular Mughlai restaurant Delhi’o’Delhi in India Habitat Centre and the Mughlai restaurant Barahandi at the Heritage Village on the Delhi Jaipur road better take note of this. 4. ONLY Ice cream and gulab jamun for desserts is a strict No-No
If a person wanted to have Ice cream and/ or gulag jamun, he/ she would have gone to the nearest Anupam Sweets not come at a posh buffet and spend (Rs500 upwards) on it. If your restaurant caters to the Rs200 per person buffet people, then it’s of ok for them to have ice-cream and/ or gulab jamun, but anything Rs 500 upwards and most restaurants I’ve been to are, it’s a sin to have just these 2 dishes stacked on you buffet dessert counter. It shows your lack of creativity and lack of effort to have these 2 dishes only – remember, what’s made without effort, will be eaten without pleasure.
5. Variety of desserts also matters
Here’s where I feel Spice Market in Saket suffers; after a sumptuous meal when all the flavors have engulfed your tongue, tummy, nose and mind and you’re expecting the same from the dessert options how would you feel if the waiter comes up to your table and (dare) says ‘mango shrikhand or fruit custard’!!! What’s the use of the sumptuous meal if it’s not topped with a great dessert at the end.6. Always experiment a little – but maintain the balance
If a person has like your food, he’s sure to return; but only the next time he comes – his expectations are going to be double and (as the law of diminishing marginal utility suggests) the satisfaction will decrease. Hence it’s important to experiment, to keep your restaurant loyalist guessing but that obviously needs to be exercised with reasonable degree.
7. Taste – will being your customer back
Not ambience not variety not price – only the taste of the food will consistently bring the customer back to your restaurant.
No comments:
Post a Comment