Thanks to social media, everyone thinks that they are born restaurant critics. The number of posts mentioning restaurant service, prices, and food quality is astronomical. While platforms such as Twitter, Facebook, and Instagram often appear as channels for restaurant visitors to share negative feelings and experiences, they also provide a wealth of knowledge to companies, and ultimately their sales and profits, through all the information they gather. to increase.

Restaurants have to assert themselves more than ever before the competition. To keep customers loyal and keep them coming back to the restaurant, the menu has to be continuously adjusted, seasonally "pimped" so as not to get bored quickly. Sometimes it works and sometimes not. But restaurant owners and operators know about the successful new creations of the food only when they try.

The most important step throughout the process is to listen to customers and adjust them as needed - before it's too late. The business and marketing executives of restaurant businesses should not wait until the sales figures force them to do so. You should actively observe and evaluate the guest's mood and, if necessary, correct it in real time.

Some of the craziest ideas may be the most successful, while some of the most banal and simplest changes will be the most counter-reactive.

Managing Director