Entrepreneur & Restaurant Owner Dozzy Ross Brings In Afro-Caribbean Waves With Miami Based Restaurant Savorwynwood
The restaurant business’s trends and dynamics have become more complex in the busy space. The prices in the menu prices reflect the strategies and target demographic they aim for. Whether you run a busy diner, casual cafe, or upscale bistro, knowing how to price a menu for a restaurant is a must-have skill.
Dozzy Ross, owner of Savorwynwood – Miami based restaurant shares, ‘Most of the restaurants are likely to curate new things and then wonder about the perfect price tag. The best way to optimize is to play around with different variants of the cuisine to attract more customers. Understand what your customer wants and put the right price tag for the dishes depending on your target’. He shares some factors that can affect the restaurant business dynamically.
Factor #1 – Changing Diner Demands
Restaurants have now begun to engage with their target audience not only through feedback after food but also digitally through apps or through social media channels. Delivering the food on time and taking less time to prepare food are some very basic metrics based on which customers order online. This also ensures growth in customers too.
Factor #2 – Realise The Choices Customers Have
In our day to day scenario, customers have the liberty to choose where they can order their next meal from. They have access to multiple restaurants from a single app. All these may seem negative but every restaurant has its own share of customers, just be an authentic brand true to your customers. It has a high logistics cost but this ensures a smooth business and community building.
Factor #3 – The Experimental Nature
The nuclear families and growing millennials of this decade tend to experiment and build experience based on the lavishness of the food and ambience. We being in the restaurant fraternity need to offer more dishes that save time and also maintain the uniqueness of the item.
Factor #4 – Social Media Presence
Social media is a major factor that attracts millennials. We being in the restaurants business need to be mindful and create a taste as per their growing cravings. Restaurants need to adapt and modify their strategies to attract younger audiences. We have to constantly adapt and connect for higher expectations, quality and quantity, be more exposed and aware.
The best thing about being in the hospitality industry is that one can’t predict the trends and dynamics of this industry. These adoptions can be immense but can be a huge turning point in the growing restaurant industry. Today the focus is on niche value such as quick delivery, free delivery, real-time tracking which is the new consumer demand. Most of the restaurants attract customers by sending specialized dishes with branded hashtags or extra service features.
Starting a restaurant can feel like a roller coaster ride, but with careful planning, you can set your future venture up for a successful run. If you wish to connect with Dozzy Ross and understand his entrepreneurial journey better, check out Savorwynwood’s Instagram.