RESTAURANT WHISPERER
Every week for three years sharing first-hand stories from restaurant owners, cafe owner, travel businesses and more.
PODCAST
114: TYLER ZIELINSKI ON BUILDING A BETTER BAR
What makes a bar work? How do you make the math work? And how do you keep it working for years to come? We interview UK based Tyler Zielinski to get his opinion. He writes for PUNCH, Food & Wine, London Evening Standard, Eater, Class Bar Mag, Condé Nast Traveler and more. And he is a Brand and Hospitality Consultant for bars, spirit companies and industry events. Our loyal listeners, intellectually curious business owners, want to know better ways to improve their business, in an ever changing environment. This episode will suit you if you own a bar, run a business with a bar, or need a refresher to get your mind thinking of how to make the small changes that make a big difference.
What makes a bar work? How do you make the math work? And how do you keep it working for years to come? We interview UK based Tyler Zielinski to get his opinion. He writes for PUNCH, Food & Wine, London Evening Standard, Eater, Class Bar Mag, Condé Nast Traveler and more. And he is a Brand and Hospitality Consultant for bars, spirit companies and industry events. Our loyal listeners, intellectually curious business owners, want to know better ways to improve their business, in an ever changing environment. This episode will suit you if you own a bar, run a business with a bar, or need a refresher to get your mind thinking of how to make the small changes that make a big difference.
Tyler shares that owners should be in the habit of costing your bar menu. Here is the link to the Bar Metrix costing seminar mentioned in the show. Our geeky team and listeners always appreciates resources on numbers and math.
This episode explores Pillar I and III, of the Six Pillars of a Successful Business. Pillar I explores the message, mission and brand. Pillar III explores the systems that make your business operate, and operate efficiently.
If you wish to learn more about Tyler Zielinski, follow him on Instagram here, and if you want to learn about his seminars look on IG, the next session is called "Building Your Bar's Brand Through Communications". Tyler, we support your efforts to share your knowledge and educate those who are curious for more!
113: LINE ABANDONMENT
Line abandonment falls into an operational topic, which is Pillar 3, in the Six Pillars of a Successful Business. How does it happen? In the restaurant industry customers leave a line before completing their intended transaction, which in this case would be ordering their food and dining at the restaurant. This phenomenon can occur in various contexts, such as waiting in line to place an order, waiting for a table to become available, or waiting to pay the bill.
Line abandonment falls into an operational topic, which is Pillar 3, in the Six Pillars of a Successful Business. How does it happen? In the restaurant industry customers leave a line before completing their intended transaction, which in this case would be ordering their food and dining at the restaurant. This phenomenon can occur in various contexts, such as waiting in line to place an order, waiting for a table to become available, or waiting to pay the bill.
Here are the factors that can contribute to line abandonment in restaurants:
Long Wait Times: If the wait time in line is perceived as too long, customers may become impatient and decide to leave rather than wait for their turn.
Inefficient Processes: If the ordering, table allocation, or payment processes are slow or disorganized, customers might opt to abandon the line due to frustration.
Perceived Value: If customers don't perceive the value of the food, service, or overall experience as worth the wait, they might choose to abandon the line.
Lack of Communication: If customers are not informed about the expected wait time or if they are left uninformed about delays, they might abandon the line in confusion or annoyance.
Physical Discomfort: Standing in line for an extended period can be physically uncomfortable, especially if there's limited seating or poor weather conditions.
Competition for Alternatives: If there are other nearby restaurants or eateries with shorter lines or quicker service, customers may abandon the current line to seek faster alternatives.
Limited Patience: In today's fast-paced world, some customers may simply have a lower tolerance for waiting and may choose to abandon a line if they feel it's taking too long.
Impulse Decision: Some customers might not have a strong commitment to dining at a specific restaurant and may impulsively decide to leave the line if they see something more appealing elsewhere.
Reach out to Restaurant Strategist, Martha Lucius if you have operational issues and you need help resolving them, and becoming more proactive in your business.