Your restaurant is facing budget cuts. How do you ensure guests still have a memorable dining experience?

In my opinion dealing for a better rate with suppliers is one of the causes the brought down the quality of the food in many restaurants and affected the all industry in general now days. With suppliers one should deal for better quality and logistics details (packaging, temperatures etc.). Wasting food is a matter of ethical responsibility that reflects on cost control and business success, not the other way round, so in the phase of recruitment I would search for ethical attitudes knowing that it will affect my costs in long terms and knowing that is something I cannot do a training on.

I find at times having great communication with vendors can shape your menu. They are the front line of costs and availability of items. I also find having conversations with your staff and trainings will ensure being cost effective and mindful of daily wastes.

By having multiple local farms to buy from, including distributors that wholesale locally, I purchased based on quality, availability and cost. Having a seasonal menu based on what is available from local farmers allows menu flexibility. No waste! I worked with my team to cut waste, repurpose. I continually looked at operating expenses, cut costs that were not essential, or found new vendors or renegotiated with existing vendors for laundry, payroll, etc.

First, understanding why your budget is being cut. Its usually in the ledger. Is it payroll? Food costs vs sales? A sudden down turn in customers? Internal theft? Rise in rent? Understanding the problem will lead to being able address the problem. If it is food costs, a smaller menu can help, however, the food cost to menu price should be optimized first. Inflation has hit food costs and needs to be tracked and addressed. If not, it doesn't matter how you cut the menu because you will never make enough money off sales to cover all your overhead. Keep the best sellers, reprice, reduce waste, watch for over purchases. Are portions are too large? Regularly cross check prices with multiple suppliers and ask about special offers.

Look through prior p&l, figure your best sellers, trim the fat off your menus. Optimize your buying power by only buying items that will move quickly.

If you have insanely good food to serve and its story to accompany it then you already create an ambience way better than one with expensive illumination fancy flowers or other scenographic elements. Add a layout where your staff work ergonomically, showing how their food is assembled and the service will become a choreography that guest will enjoy as part of the dining experience. Music should always be played to a volume that allow for the guest to conversate being intimate and shouldn’t go faster than 60 bpm otherwise it would rather be a music event than a dining one.

Outdoor dining and lighting changes go a long way. Flowers, good music (live or recorded), sound buffing so space is not too noisy are always good ways to create a relaxing environment. Small updates in the bathrooms is also appreciated by guests. Super clean dining areas, bathrooms and kitchen! I had an open kitchen and people saw how meticulous and clean we were.

Music always goes a long way. Makes the place feel more alive and attractive. Having smiling faces to greet you at the entrance makes any establishment that much more inviting and welcoming.

We were known for dealing well with food avoidances, intolerances and allergies. Many of our customers are health conscious. No oil, salt, specific dietary restrictions. The menu was built and the staff trained to allow for al a carte changes in the menu. The look of pleasant surprise and expressed appreciation by a customer that can easily get what they need makes for a positive experience for all - customer, servers, BOH staff.

Getting great reviews. Great social media picture posts. Be honest on social media. Guests pick up on sincerity and being genuine. We had special evenings that highlighted local artists, musicians, farmers. These special events were very well attended. We also sold/served at farmers markets, festivals and fairs. Not only does this bring in revenue, but increases your exposure to other areas outside your location.

Never compromise on quality. It will come back to you in positive ways. If you don't, be sure that it will come back to you in negative ways. Training of staff is imperative so standards are met.

Customer engagement is the most beneficial/ cost efficient way to retain and build your business. Positive engagement and quality food and service is hard to compete with. Treat your employees with the same respect you extend to your customers. It starts from within.

Touching tables and making your presence known is a nice treat to your guests. Being able to put a face to the person that makes your food is always a great touch and that much more intimate.