There has been increase in the numbers of consumers who would like to dine outside or enjoy prepared food home. With the shifting demographics and changes in the lifestyles, the food service businesses are surging ahead. The busy consumers do not have time or inclination for cooking. There is increase in the number of food-service operations with time. However, if you are looking to start a restaurant then you need to work very hard in the beginning as it is not a "get rich quick" industry.
The main market categories of food-service business customers include the following.
Generation Y – It is the most ethnically diverse generation and is a prime target for variety of food-service business. The members of Generation Y like fast-food and quick-service items.
Generation X – This group is characterised by strong family values and they like quick-service restaurants and midscale operations which provide salad bars and buffets. You need to offer a relaxing atmosphere which focuses on value and ambience.
Baby boomers – For targeting this class of customers who are becoming grandparents, you need to offer a family-friendly atmosphere and an upscale, formal dining experience.
Empty nesters – They have good discretionary income and the highest per-capita income.
They visit upscale restaurants and do not bother about price. They are more focused on excellent service and exceptional food. You can attract his group by creating stylish surroundings and an urbane ambience.
You can select a food Concept from the various options available for your restaurant. It showcases your restaurant and patrons know in advance what to expect. Moreover, it also offers some structure for their operation. Some of the famous restaurant concepts include Seafood, Steakhouses, Ethnic restaurants, Pizzeria, Family-style restaurants, Casual-dining restaurants, Sandwich Shop, Coffeehouse, Bakery and others.
You are required to learn the customer handling skills as playing the great host makes a crucial part of your restaurateur’s duties. The business operators who are involved food business also utilise their time in developing menus; managing personnel; ordering inventory and supplies; creating and implementing marketing campaigns; completing paperwork; and performing other administrative activities.
