We all know that restaurant business is not an easy job. Every other day new restaurants are opening with new concepts or themes, this leads to competition in the industry. As a result, restaurants cannot thrive without making small changes from time to time.
In recent times, revamping of the restaurant industry became common as it increase the restaurant sales and performance at the same time. Revamping does not only mean interior and exterior redesigning, but also change in the menu of restaurants. Restaurants try to conceptualise the whole idea and make it new in terms of colour, design and otherelements..
On the same note, Pravin Malkani, MD of Hotel T24 Residency comments, “In a way, revamping a restaurant ends up giving a new identity simply because customers learn to identify with a restaurant through its ambience, specialised menu, any special offerings, events etc. Every few years, restaurants may invest in revamping simply to keep the inflow of customers and offer them something new and exciting”.
Redesign the Menu
In a way, this is the strategy of the restaurant owners as customers are always interested in something new, and reconditioning always gives themwhat they want. . The main remodelling is done of the ambiance, colour, texture etc. Menu is something which customers always look forward to like special offers, new cuisines both in food and at bar.
There are many restaurants which have responded to this trend. “A constant change in menu is always a good idea. Weekly and monthly specials are regularly introduced at MeSoHappi using seasonal ingredients which keeps our customers interested and coming back for more since there is always something new to look forward to. Guests often look forward to the specials menu, while always coming back to have their favourites.” Aarathi Arambhan, Curator, MeSoHappi and The Captain's Table.
Similarly, Nishant Mitra, Chef and Owner, Eddies Bistro said, “I've changed certain elements and even added few things to give a new and more spacious look to my restaurant. To begin with we've done up the backyard area which is a great place to hang out in the afternoon and evening. There are beautiful umbrellas suspended in the backyard area which lights up at night. I've also set up community tables outside where a large group of people can share their seating space and interact with each other too. The idea is to keep it simple, yet make subtle changes which are noticeable. Our menu has also undergone a significant change with more small plates being at the forefront.”
Things which can make the restaurants look better are colour, lightening, music in the background because it creates an overall impact of the restaurant. During remodelling materials, shapes and textures can enhance the dining place’s sound environment. In the same way, colour, lighting and texture of the restaurant should be given equal importance.
Everybody likes a change, but it has to be done smartly as well. Restaurateurs will always bring something new for the customers to keep them engage with their restaurants. Even a food delivery model Freshler, Co-founder, Razat Choudhary said, ‘We are start-up and have been operating for only six months so we don’t need to revamp but yes for sure we need to accelerate to stay ahead in competition. Need of the hour is to retain customer and we are focused to do it by providing wow food experience’.