The restaurant industry is becoming increasingly competitive and will continue to do so. The best way to stay ahead of the competition effectively is to differentiate your restaurant from others.
There are many strategic methods to promote your restaurant. The following list comprises of just some which have proven to be cost effective and returned promising results:
The success of a good restaurant is its team of "Chefs" and its variety of dishes. It would be ideal for the restaurant to present its customers with its team of chefs
who prepared the dishes, thus leaving its customers with a very good impression.
The objective of the restaurant is to improve its prestige through its "Chefs" team.
These are some of the presentation ideas::
Is a contemporary American restaurant located at 11 Madison Avenue, at East 24th Street. The restaurant originally opened in 1998 and was owned by restaurateur Danny Meyer. In 2006, Chef Daniel Humm and Will Guidara began working at Eleven Madison Park and in 2011 they purchased it from Meyer.
Is a restaurant owned and run by chef Massimo Bottura in Modena, Italy. The restaurant is rated second in the World's 50 Best Restaurants by Restaurant magazine in 2015, third best in 2013 and 2014. The first two positions in 2014 were won by Noma and El Celler de Can Roca respectively.
Is a restaurant in Girona, Catalonia, Spain which was opened in 1986 by the Roca brothers, Joan, Josep and Jordi. It was first located next to their parent's restaurant Can Roca, but moved to its current purpose built building in 2007. It was named the best restaurant in the world by the magazine Restaurant.
In a stunning location on the French side of the Riviera, just moments from the Italian border, Mirazur is an idyllic spot to enjoy the food of the skilled chef Mauro Colagreco, which takes inspiration from his Argentine-Italian heritage as well as the local French region.
Maido’s take on Nikkei cuisine – a fusion of Japanese and Peruvian – which is no small feat considering the Peruvian capital has earned its name as one of the best in South America. His grandmother Angelica was an excellent cook. He apparently inherited her passion for a good food.
For the second year in a row, chef Virgilio Martinez's Central in Lima earned the top spot. Central Restaurante is the flagship restaurant of Peruvian chef, Virgilio Martínez Véliz, and serves as his workshop in the investigation and integration of indigenous Peruvian ingredients restaurant's menu.
Chef Alex Atala. Known for the use of native Brazilian ingredients. Atala researches the ingredients used in his restaurant and supervises production in various parts of Brazil. Some of these ingredients are: tucupi juice, pirarucu and piraíba fishes, the herb jambu, and the tapioca from manioc flour.
Opened in Polanco back in 2000, when chef-owner Enrique Olvera was just 24, Pujol developed a stellar reputation on the back of its reinterpretation of popular national dishes. In recent years, Olvera has switched focus to experiment with age-old ingredients and techniques to create entirely original dishes.