What is your Unique Selling Point. #3

The heart of a Restaurant is its Unique Selling Point .... USP. 

Have you identified your USP? 

Is it an item? 

Is it your Location?

..... your interiors, music you play, or anything else? 

Recently, in Pune, a Tea vendor has been making waves with his simple tea, costing ₹10/-. He sells nothing else, only and only hot and fresh Tea. 

A Wada-Pav seller has the same experience at a Garden in Pune. 

A Hill-Top Restaurant can be the attraction for many........ it’s location matters. 

Another might be situated amidst a lake with water all around. 

Somebody had this unique idea of a Restaurant inside a Bus.

A USP of a special dish for every month.... can very well be the reason for customers to come to you every month. 

I know of a Bar where people flock in only because the Restaurant specialises in playing Kishore Kumar songs! Getting drunk and Kishore’s sad songs have an unbreakable tie. 

I had once visited a Resort in Velavadar,  Gujarat, which is famous for the animal ‘Blackbuck’. Naturally this Restaurant situated in the jungles has ‘Blackbuck’ as it’s USP. Each and every item inside this resort had  the theme of Blackbuck in it. Even the towel holder inside its Washroom had the shape of a Blackbuck with the hooks designed in the form of the horns of a Blackbuck.

Once your USP is set it becomes easy for deciding a lot of things. Theme of the Restaurant becomes clear. 

The Menu options decisions are driven by this factor. 

The Marketing of the Restaurant now revolves around the USP. 

Hence, ...... the heart of a Restaurant.... it’s USP! 

The basics - Service, Hygiene and Quality. #2

 

Let’s get to the basics straightaway. 

Imagine the following 3 situations.

Situation 1 : You enter a Restaurant. You are offered a table. The Menu card too is given immediately. You go through the whole Menu but order the dish which you always do without experimenting on a different one. Then you wait..... and wait....... and wait. Due to some reason your dish is not served for the next half hour. 

What is your reaction?

Situation 2 : This time round, everything is ok even the dish you ordered is served within 10 minutes of your ordering. As you are eating, suddenly a small cockroach crops as as an ingredient of your serving! 

Eeeks! 

Situation 3 : You enter a Restaurant, order a dish, it’s served within 10 minutes and you complete eating the dish too... without any surprises. But......

You didn’t enjoy the dish. There was something about it which you didn’t like. You exit dissatisfied. 

The above 3 factors, Service, Hygiene and Quality are of prime importance. Either together, or even two of them should be good, in some cases any one can make your day. 

Your bus is about to leave and you are hungry..... speed of service matters. 

You want to carry something for a patient from the Hospital Canteen. You are ready to wait and also compromise on the quality but Hygiene is of prime importance.

A mouth watering Pani-Pooriwala, putting up his टेला over a road side drainage is not a problem. You are ready to wait in the queue to have that चटपटा Poori on your tongue. 

This proves that sometimes one, most of the times two and preferably all three criteria should be fulfilled for us to come again and again into the Restaurant. 

If Purpose plays an important role in deciding the Location and Size of the Restaurant then Culture determines whether the Restaurant have their basics right. 

The Culture of discipline, perseverance, and dedication will make you a successful Restaurateur.