Unique Selling Proposition with Afresco Dining

Adding an Alfresco Dining to draw in Customers.

Other then the food or beverages served in the restaurant, you also need look into the Unique Selling Proposition of your restaurant. Unique Selling Proposition is why customers choose your restaurant over your competitors. One way is to add an Alfresco Dining Area.
Grand lexis 3Adding an alfresco dining area is a great way to increase seating for any busy restaurant and is also a great unique selling proposition to draw in customers. The term “alfresco” comes from an Italian word meaning fresh or open air. I am not sure what is it about an open air dining area that it adds elegance to any dining experience. People also believe that food eaten outdoors taste better. Maybe it’s the sunshine and warm breeze that creates a “I’m on vacation” feeling,

As Malaysia is blessed with warm weather throughout the year, outdoor dining is a favorite option among diners especially from people cooped up in the office 5 days a week. This is the reason that I have setup an outdoor dining area on the roof of the hotel that I worked. The Roof Top Restaurant has a great view of the sea especially when the sun sets. So much so that I have added a special sunset happy hour with beers at a special price. I have even purchased two coin operated binoculars so people can look out into the sea.

If your place has a great full moon view on the sea, you can do what I did in Cherating which was have a full moon happy hour. The full moon nights are really beautiful as the moon lights up the sea. What I did was look at the Chinese calendar which is quite easy to get in Malaysia. From there you will get the dates of when the moon is at its fullest. As we had quite a number of long stay guests who normally stayed a week, we put into their rooms that there will be a beautiful full moon in three days time. So on the full moon nights we opened the pool bar which was near the sea, played light instrumental music and served beverages and bar snacks. There were a quite a number of people just sitting having drinks and enjoying the moonlight. Entertainment is provided by mother nature and its free.

Here is an article on an outlet that has benefited from having a Patio in their establishment, Patio investments pay off for Crave, Psycho Suzi’s

Here’s great another article on 4 Ideas to Boost Patio Business

How to Open a Restaurant in 8 weeks in Malaysia

Product How to Open your Restaurant in 8 weeks
Website http://startmyrestaurant.com.my
Cost Only RM89.90 (approx. U$29.00)

Starting a restaurant looks very lucrative simply because people generally love to eat and we eat out lot..!! Asians are some lucky lots who can afford to have breakfast, lunch, tea, dinner and supper without having to know how to cook and without poking huge holes in our wallets. Eating out is part of our culture. We eat out all the time.

This explains the numerous restaurants, cafes, warungs, bistros, or kopitiams in almost every corner of Asian countries. It seems like everyone knows and wants to open a restaurant. You don’t need to be a chef to open a restaurant. In fact, most restaurant owners can’t even cook.! Many are politicians, singers, actors, models, housewives, retirees, businessmen who love food or even foreigners who want to introduce food from their homelands. While anybody can open a restaurant, it takes a trully hardworking, dedicated and discipline entrepreneur to open and operate a successful restaurant.

Here is a detailed step-by-step ebook to guide you in planning your finances, obtaining necessary licenses and opening your first restaurant in Malaysia


Have your very Own Signature Dish and Blast it out- Restaurant Promotion Ideas #17

Feature a Dish to Promote Your Restaurant

Duck BreastMost successtful restaurant have your very own signature dish and they blast it out. They use every social media avenue as possible.

In my previous guest post by Amanda Cusack 8 Tips for Successful Restaurant Marketing, one of the things she mentioned was that most successful restaurants have at least one signature dish. Take Madam Kwan’s for instance. When you mention Nasi Bojari, the first thing thats comes to most  people’s mind is Madam Kwan Restaurant. In the 90’s in Singapore when you mention Chicken Rice, most  people will say Chatterz at the Singapore Mandarin Hotel.  Their Chicken Rice was the talk of Singapore at that time, so much so it was a signature dish in every Singapore Mandarin Hotel..

If you don’t have a family recipe handed down from your ancestors,why don’t create a dish that people can associate with your restaurant. You also don’t need a Michelin Chef to create that signature dish, just search recipe books or the net for recipes that will suit your concept. Pass it to your kitchen staff to experiment. I have seen some Commis Cooks creating beautifully eye catching dishes.

A word of advice, take into consideration whether the dish can prepared and served when your restaurant is busy. Its no point highlighting a dish but when the restaurant is full, the food comes out not as what it is supposed to be. Also the food should not inconvience your wait staff when they serve it. One example is when I was working in Thailand, I had a Chef who came out with masterpieces. He created a dessert using pancake and bananas which he put them one on top of each other. There were about 4 layers of banana and pancakes and lastly he topped it with a scoop of ice cream. The wait staff had a hard time serving as the pancakes, bananas and ice cream kept slipping down. Also don’t create dishes that is difficut for the guest to eat. Dishes that is thightly wrapped. After you have chosen the dish that will represent your outlet, you may want to test it out on a few friends. Look for the ones that will tell you the truth even if its bad. Once you have chosen your Signature dish, then you need to plate it in a unique and eye catching presentation. Reason being nowadays people eat with their eyes first before the food enters the mouth. This is the reason you need to constantly keep yourself inform of the market trends and what’s new.

After you have put your signature dish in the menu, you need to watch your guest and talk to them to get feedback. Don’t assume that your food is good, you might need to modify it. At the same hotel in Thailand, we served the Spaghetti Carbonara with lots of cream assuming people will like the traditional way. What we noticed that the food came  back half eaten. When we enquired we found out that  is was too creamyfor their taste. So we added some chicken stock to make it wet and it was a hit.

One of the way I keep my self in the know is by visiting food and beverage related tradeshow. Here there’s always new products showcased and also some food related competition. The recent FHM 2013 in the Kuala Lumpur Convention centre is one such example. There were lots of new and unique ways of plating food. So visit your local trade show to learn more.

the know is by visiting food and beverage related tradeshow. Here there%u2019s always new products showcased and also some food related competition. The recent FHM 2013 in the Kuala Lumpur Convention centre is one such example. There were lots of new and unique ways of plating food. So visit your local trade show to learn more. Below are some pictures from the Tradeshow to give you an ideas of what I mean.

PhotoGrid_1380283036598 PhotoGrid_1380282782778 PhotoGrid_1380282685354 PhotoGrid_1380282645797