(01.05.2024) In recent years, the changing demands and increasing operational costs have presented a significant challenge for restaurateurs. How can they maintain competitiveness amidst these pressures? Insights from Hans Haueter, head of business consulting at Gastroconsult, offer valuable guidance.
The restaurant industry continues to grapple with the adverse effects of the health crisis. The escalation in the prices of raw materials, energy, and labor shortages has relentlessly put pressure on restaurateurs since 2021. Moreover, with customers increasingly valuing specific quality and sustainability standards, establishments are required to continuously adjust their offerings. Confronted with these obstacles, numerous restaurants find themselves in dire straits. According to alarming statistics from the Dun & Bradstreet consultancy, no fewer than 602 hotels and restaurants were forced to declare bankruptcy in 2023.
However, despite the challenges, the industry remains enticing for entrepreneurs, as evidenced by the emergence of over 3,000 new establishments last year. By adapting their offerings to meet evolving demand, restaurateurs can potentially achieve significant profitability. How can they best ensure the success of their restaurant? Hans Haueter, head of business consulting at Gastroconsult, offers invaluable insights on this matter.
In recent years, numerous restaurateurs have encountered significant difficulties. How can they maximize their chances of enduring?
Hans Haueter: While professionalism and location are two crucial factors, there are other considerations to keep in mind. Customer expectations have risen, requiring adaptation to meet their evolving needs. It may be worthwhile to enhance your offerings, adjusting prices accordingly. Customers are often willing to pay a bit more for higher quality. Moreover, regular accounting analysis can optimize results and serve as a valuable tool in implementing new measures if financial conditions deteriorate.
Refining your offerings requires an adaptive approach. What's the best way to proceed in order to minimize costs?
Haueter: Before embarking on a redesign of the dining space or altering the decor, it's wise to begin with less costly adjustments. Rethinking the menu doesn't necessarily require a large financial outlay, but it does call for creativity. Often, these changes involve streamlining the menu, allowing for a more focused culinary approach and reducing food waste, particularly given the rising cost of ingredients. However, it's worth noting that such alterations may challenge some consumption habits. Certain customers, accustomed to extensive choices, might initially be hesitant. Therefore, it's essential to enlist communication professionals to facilitate a smoother transition.
What specific aspects should be emphasized in communication?
Haueter: At Gastroconsult, we've noticed a growing emphasis on healthy and eco-friendly eating habits. It's essential to leverage this trend by effectively communicating about offerings centered around locally sourced, fresh, and well-balanced products with minimal carbon footprint. Restaurateurs who streamline their menus while highlighting quality and sustainability factors have seen positive reception from the public. A focused menu not only reflects a more meticulous culinary approach but also serves as a notable competitive edge.
Providing top-notch service demands a qualified workforce, often challenging to recruit. How can you attract the best talent?
Haueter: To boost appeal, restaurants that are able should offer incentives to their top team members, both in the kitchen and on the floor. Besides competitive salaries, employees are now prioritizing a positive work atmosphere. It's become a pivotal factor in attracting and retaining top talent, who now have numerous employment options. Additionally, for some establishments, recruiting talent from overseas may be advantageous.
Since the pandemic, there has been a decline in lunchtime restaurant visits. How can they be encouraged to return?
Haueter: Customers often have little time during lunch. Hence, waitstaff should ensure swift service throughout the meal, not just during order-taking but also when presenting the bill. To tackle waste and cut costs, reducing portion sizes is an option, with the added gesture of offering a complimentary to customers who request it.
Is it advisable to offer takeout options to make up for lost revenue?
Haueter: Haueter: For takeout to be profitable, it requires substantial equipment and a significant volume of orders. However, the commissions from delivery platforms and the costs of equipment, packaging, and containers can result in hefty expenses. Only restaurants with large sales volumes can offset these high operational costs. Attempting to supplement the income of a struggling establishment through occasional home delivery might incur more expenses than profits.
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Biography
Originally from the Thun region (BE), Hans Haueter obtained a bachelor's degree in hospitality management from the Lausanne Hotel School in 2005. After transitioning to the finance sector, he joined the consulting firm PwC in the audit field in 2006. In 2010, he became a certified accountant. In 2015, Haueter joined Gastroconsult. He was promoted to Director of Business Consulting in 2019, and then to Branch Director of Pully (VD) in 2021.
Last modification 01.05.2024
