Higher Prices Raise the Stakes for Restaurant Service

Service Is Part of Value

Restaurant operators have spent a lot of time thinking about value as food, labor and other costs have pushed menu prices higher.

But higher prices also raise customer expectations.

Consumers may understand why a meal costs more. They are considerably less forgiving when that higher price comes with indifferent service, an inaccurate order, a dirty dining room or food that simply isn’t very good.

That is why I continue to come back to three fundamentals of restaurant performance — food, service and unit appearance.

Technology, menu innovation, loyalty programs and other initiatives can strengthen a concept. But they work best when the operating foundation is already sound.

Our consumer research also shows how quickly a poor experience can jeopardize a future visit.

In our latest Foodservice IP blog, I look at why the fundamentals become even more important as restaurant prices rise.

About Foodservice IP

As a research-based management consulting firm specializing in foodservice, we know the business inside and out. Our analysts' experience spans decades across the entire food and beverage industry. We are veteran thought leaders who have worked for big-name firms. In contrast to larger companies, Foodservice IP is fresh and agile. We are committed to excellence and the highest standards — taking the time to understand a client’s business before, during, and after the engagement. The result? Implications and recommendations that are relevant, measurable, and on target with your business needs. Learn more at foodserviceip.com.

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