5 laws of business success, applied to cuisine (CHAP. 4)

5 laws of business success, applied to cuisine (CHAP. 4)

This is perhaps the most obvious of all the laws in this area, yet it also tends to be the most neglected. So simple and so little valued.

Why do your customers come to your establishment? If this question could be easily answered that would make things a whole lot simpler, wouldn’t it?

Some will say because of the quality of their products, others because it is a unique place, because the prices are very competitive, or because the service is outstanding, or because of a combination of all of them.

If we change the way we ask the question, the answer may vary.


What is the value of your business that the customer most “values”?

Here the answers may be more diverse. Looking after children when they come with their parents by laying on play areas or small crèches, or having menus in different languages, a café area for after the meal, or even free private parking.

Customers are driven by impulses and managing those impulses is almost essential to connect with them. Major food brands use them in a very basic and direct way, moving words and ideas in the minds of consumers, a rather long and bitter war that small businesses need to know how to fight so as not to lose.

Let’s rephrase the question again...


What is the most valuable thing you can give your customer?

You should now ask yourself in some way. And make a note of your answer.

If your answer was your kitchen, or your service or your location, or even your value for money, you're not entirely wrong, but there is something really more valuable than all that together, and you are it... You yourself.


You are the greatest value of your business; your personalised care, your concern that everything is as you think it should be, quality control in the kitchen, service, and attention. This is you. Your personal dedication and your touch that makes your company different to any other and makes you AUTHENTIC.

This seems to be reduced to the proverb “the eye of the master makes the horse fat”. And in a way that’s true, but it’s not about spending all day supervising and directing your business, but rather thinking that the best thing you can give to your customers you can also give to your team. You can teach your team of people who will learn to do their best and thus make your establishment even more authentic.

This law is simple but sometimes we don’t know why it isn’t used. Controlling the variables is essential in this trade, including purchasing, goods storage, employee shifts, food preparation, and costs. That’s a lots of things that one person cannot do on their own and they need to bear the owner or manager’s stamp. So it is very important to delegate while still supervising, as sometimes your little touch makes the work of others look much better, and hence the customer will in all probability be more satisfied when they leave and will come back asking for you in person.


Chef GMcash

Realiza showcookings y aconseja en la realización de cartas y menús para restaurantes