Franchises CHARGE FOR WATER, WHY? WHY CAN’T THEY SERVE COMPLIMENTARY TAP WATER?
” We are aware that some customers choose to order water with their meals over beer or wine. But, tap water can severely alter the gentle taste of survive oysters. To guarantee a pleasant eating experience, we serve infinite advanced Nordaq water. Yet, we do not want to benefit from water income. We decided that with water income, 80 per cent of the money will go towards The Helping Hand generosity, supporting a good reason”.
Jezzle Meier, businesses producer, Angie’s
” If franchises use a quality water filtration, we pay anything from S$ 1, 000 to S$ 3, 000 monthly for it. When you factor in wear and tear, which at restaurants oscillate around S$ 50 to S$ 200 a month, plus human hours, plus a series of minor costs that are n’t accounted for… it works out to a good amount of money. If one wants to be really technical, yet tap water as a product is not complimentary. But we do n’t charge for water at our restaurant. The cost is paid for by the list.
Chef” X”
What TECHNIQUES Would RESTAURANTS USE TO ADD TO OUR ORDER INFORMATION?
Our service staff makes recommendations based on their personal favorites and our signature items, and they make honest recommendations to serve guests. Instead of promoting only expensive dishes, which we do n’t think will work, we offer set/communal menus with higher perceived value that will increase order volume, increase average spending, and improve operations. The most common method is the concept of “add- stats”, quite as topping up a certain amount for refreshments, soup or area dishes.”
Christopher Millar, top producer of global company development, 1- Group ,
WHAT DO YOU WISH DINERS KNEW ABOUT YOUR WORK/BUSINESS?
How labor-intensive and expensive is it to keep a complete support staff. Irrespective of whether you’re a stall or a Michelin- starred diner, you have to make a gain. More important, it must be for your time and effort, and whatever you do, your diners must always keep content.”
Julian D’Silva, chef- operator, Rempapa
” I wish people knew about a hotel’s bottom line. It’s essentially small – if you make 10 to 12 per share at the end of the time, you’re happy. For any other company, you do 20, 25, 30 and 40 per cent ( profits ), which is the norm. What would ( those companies ) think if they only made 10 or 20 per cent? For mad people, the great dining industry exists. You have to be a little crazy and really excited. You do it because you are passionate about it. But honestly, if you have cash, do n’t open a restaurant. Do something else!”
Julien Royer, restaurant and i- owner, Odette and Claudine