Designing with Success in Mind: The Recipe for Thriving Restaurants


Why is your plan execution not providing results? Was your marketing research well-planned? The competition in the hospitality industry demands operators to become more resourceful and precise when planning for success. Crafting an ideal research plan or a restaurant business model requires vision and foresight. Just as a chef visualizes the final dish before starting to cook, a successful strategy requires you to design with the outcome in sight.

Start with a vision and a question: What do you want your report to convey? From selecting your sample to framing the question, you should be aligned with the end goals. Making constant connection to your objectives is essential in guaranteeing that every decision you make adds towards achieving your final goal. For example, a restaurant seeking feedback about a new menu might sample consumers from various age groups to get diverse viewpoints. This data is valuable when completing the menu.

Here are a couple of examples that will give you some ideas for your restaurant:

Transitioning into the Restaurant Space

When starting or revamping a restaurant, imagine its future. Do you see a bustling eatery with joyful conversations or a quiet spot with casual music? Every decision, from the restaurant’s theme to its menu, should serve this vision. Consider, for example, Chef Adrianne’s – their site and ambiance resonate with the elegant yet inviting vibe they envisioned.

Beyond the Menu

Designing a menu goes beyond an excellent graphic design. The menu can become an effective sales tool by understanding what your menu must accomplish and how it draws a competitive advantage in the market. From menu engineering to satisfying the needs of the target market, designing the menu based on research allows you to become successful. A good example is Casavana Cuban Cuisine. After years of listing items and prices and not getting good results, they partnered with local agency to understand their target market and deliver an effective menu program. This led to a complete analysis of items, engineering, and new design look. Today, Casavana consistently evaluates its menu and makes data-based decisions to improve its marketing and sales.

Whether research planning or strategizing for a restaurant’s success, this principle holds. Know your endgame, and let it guide every decision you make. A significant part of your success is to be ready with the correct information by envisioning the right future.

For more tips and information in the hospitality industry, see my previous article: Why Marketing Research is Non-Negotiable for New and Existing Restaurants