Innovating the dining experience

To succeed in the restaurant business in Singapore is tough. Every day many new restaurants open and many fail.

Not being able to manage infrastructure costs, staff retention, not attracting new customers and inefficient kitchen management are some of these.

However the biggest challenge is managing innovation. Food is a product you need to sell and it must appeal and satisfy the target customers. Customers must return, spread positive reviews and in turn attract more customers.

As new market segments open up, as affordability moves up and down, as demography changes and as market globalization increase choice, so do peoples’ taste and preferences.

Innovation and Return on Innovation are key metrics now being used to measure the business health of businesses in the hospitality sector.

What is your strategy towards new product innovation?

What is your strategy and plan on new product promotions?

What is your sense of where competitors are innovating and targeting campaigns?

What is your culture of innovations – in the kitchen, in the front office and in marketing and sales?
How are you managing staff training and upskilling?

How is your innovation contributing to improving customer experience?

And finally, how are you leveraging technology to innovate?

Use of mobile technology, cloud-based services, integration to kitchen management, table management and other concierge services are key to improving the whole process efficiency (pre-dining, dining and post dining) customer experience.