Brand Restaurant (Part II)
The Delicious Restaurant Business
BY JAGDEEP KAPOOR
(This is the second part of the Brand Restaurant article)
There are various formats of restaurants and the starting point is to look as to which category of restaurant should one participate in, first. Should it be a vegetarian or a non-vegetarian restaurant ? This is a critical decision which should be made at the beginning itself. One of the brands that I personally handle and have developed in terms of brand consultancy is a chain of restaurants called “Rajdhani” Vegetarian Restaurant which serve a specific Gujarati thali which is very popular and the brand is growing by leaps and bounds both in terms of sales and the number of outlets. This specific choice of category has helped. Similarly one could look at the choice of a single or a multi cuisine restaurant. One could also look at a restaurant which only offers home delivery or only serves on premise or does a mix of both. One could strongly look at a South Indian restaurant which serves the South Indian delicacies and in this sector the Kamats and the Udipi type restaurants have done extremely well because of excellent food, reasonable rates and pleasant service. The Radhakrishna chain is good example of the success.
The fast food restaurant are another category which appeal to the Indian youngsters whether it be Mac Donalds, Pizza Hut, Domino’s, Smokin Joes and others. This category advertises lot on T.V and press. Another type of restaurants which do well are specific restaurant in 5 star hotels whether it be Dum Pukht or Dakshin of the ITC Group or Sea Lounge of the Taj Group or the varied restaurants offered by Oberoi’s, Marriott, Hyatt and the Leela’s. Many of these restaurant have become brands in themselves due to good ambience, food, service and promotion.
Restaurant business is full of life and consumers in India want to improve not only the standard of living but also the quality of life. If the brand marketing strategy is correct this restaurant business will see more of the “Meeting Out and Eating Out” phenomenon.
There are certain elements in a restaurant business which must be leveraged for brand marketing purposes. Unlike in other industries where customers do not come to the marketeer, in the restaurant business the consumer actually comes to the marketeer. This gives the brand marketing people a chance to positively interact and understand the needs of the consumers, serve them well and also take their feedback while collecting database for relationship marketing. As has been the Indian tradition a guest is given importance next to GOD. In fact the entire brand experience of the consumer at a restaurant leads to good or bad word of mouth which makes a lot of difference to the fortunes of the restaurant brand.
The Restaurant business has to become more specific in understanding the needs of the consumers and also setting service standards which would help satisfy consumers better.
The brand marketing plans of a restaurant business have to be prepared in a systematic manner so that they can be executed well with proper monitoring and learnings incorporated for future plans.
The restaurant business is a wonderful opportunity for brand marketeers to delight consumers while they are “MEETING OUT AND EATING OUT.”
(This article is concluded)
Copyright © 2005, All rights reserved with Jagdeep Kapoor – Managing Director, Samsika Marketing Consultants Pvt. Ltd.
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The author is Jagdeep Kapoor, Brand Guru and Managing Director of the successful Samsika Marketing Consultancy.
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