RetailChronicle Issue9 (16-31 December 2016)

07
Whilst the customer has always remained the
king, today, with the ever increasing options
available and a wide exposure, meeting
customer demands is no child's play.
Knowing your customer – their favourite
meal, beverage and table – are critical
knowledge banks fine dining businesses need
to record, analyse and act upon to ensure
the best customer retention and satisfaction
levels.
Meeting these demands requires
operational flexibility, with shorter
product life and quick changeovers.
Product Safety: As concerns over food
safety and transparency continue to grow,
it is mandatory to improve processes that
monitor quality and track material
through the facility with systems
monitoring operations at all critical points
to maintain execution consistency.Fine
dining outlets globally will have to find
ways to build functional and operational
resilience to the potential challenges.
So it’s not like fine dining is dying or people
has left the taste of it but it do have crazy
competition their way and they better pull
up their ladles to back up.
Morphing of food services and retailing:
Slowly but surely, the boundaries between
retailing, food services and entertainment are
blurring. Providing an "eater-training"
environment in the outlets, without affecting
the service levels and efficiency would be the
winning customer value proposition.
On your toes: Today's consumers run the
gamut – from those who want healthier
choices to others who want unique flavors.