Restaurants create forms to take the meal into the client's House

The restaurants have created solutions to ensure the sale of meals even with the decrease in the flow of customers. With the offer of artisanal ingredients and kits for the preparation of the dishes at home, the goal is to compensate for the decrease in turnover and suit the changes in consumer behavior. "The consumer was more selective, go less [the restaurant] and when you don't spend too much on accommodation. Of course, this is due to the drop in the average income of sensitive people, besides the insecurity when the future, "said the President of the Brazilian Association of bars and Restaurants (Abrasel), Percival Maricato. According to the leader of the Organization, the drop in the movement in recent years has made the change strategies, with the need for readjustment in the business model. "Individually, some have fared well, exploring promotions, trends, improving to the extent that the management and marketing," he added, noting that the industry's growth prospects for 2018 should arrive in 2%. In line with the reasoning of Maricato, the owner of the Backyard butcher Augusto Earth, said this trend was one of the reasons to change the proposed restaurant, transforming it in a deli. "We were ready, but we decided to offer customers building applications with the ingredients that you want on the counter. It ended up increasing our average ticket, "said Land. According to him, the average customer spending increased 15 percent on weekends, and during the weekdays around 10%. In parallel, the account executive who, to make the business more profitable during off-hours, decided to open a store in the business by selling more sophisticated ingredients. "It's a way to reach a different audience than the one that makes the meal. With the extension of the opening hours, we sell cheeses, meats, salami, fruit and organic vegetables from local producers, "he said. For Earth, the measure became the negotiation with suppliers better and more efficient management of raw material. In addition, he said that another strategic action was recently setup a room for bartenders, which has contributed to raise also the flow of customers. Even in this sense, the founding partner of ba} Stockler, Luis Henrique Stockler, restaurants are having to reinvent itself to keep the volume of revenue and strengthen customer loyalty with consumers. "Strategies like this [sale of separate ingredients and products] increases the bargaining power of the bars and restaurants in time to negotiate with distributors, in addition to being a creative outlet for customers who prefer to eat at home," argued Stockler. However, he warns that a turn in the direction of this business proposal requires a good alignment of stock of the products inserted in the restaurant's dishes like those sold at the counter. Another example of a business that adopted similar positioning was Khae Thai restaurant Thai. "After prohibition, we noticed a reduction in the flow of customers. We started to sell kits of our ingredients with small emporiums. Currently, the majority of buyers of these combos are those businesses, "said the owner of the business, Milene Dellatore. According to her, the participation of these kits on the total turnover is increasing and that, therefore, a site will be created to absorb this demand. "Beyond the site, built an industrial kitchen in another location for the preparation of these products," said Shamim, noting that the value of the combo will $14 a R $25 R. Focus on delivery With operation aimed initially to the business Hall, the network of health food restaurants Saladenha also began to concentrate on deliveries to boost sales. "Two years ago, receive 70% of the customers on the floor and the rest. Today, that percentage is at 50%. A year from now, we already have the expectation to reach 80% of total performance with supplies, "said the owner of the Saladenha, Pedro Almeida. According to the Executive, this market trend has meant that there was the need to hire couriers to requests and adapt the packages of the dishes.