What steps have you taken to keep your business viable in an economic downturn or change of target market in your area?  Here are a few tips to help you face challenges to your business.

TWEEK YOUR MENU
Review your menu – what has worked in the past and what hasn’t?  Keep up to date on prices of ingredients, so that you can create menus using local/ seasonal/ cost-effective ingredients, keeping your profits up without compromising customer experiences. Also, research the latest food trends – e.g. healthy/ local/ simple/ comfort/ ethnic – how can these be incorporated to give your menus a new slant?

EXPAND YOUR MENU OF SERVICES
There is a clear trend of dining in becoming more popular, so this is the best time to increase the services you offer your clients.  You may have had a strong dinner party service up to now, but what about an invisible chef service, in-home cooking classes, menu planning etc, as a way to keep your clients calling you back for more!

SOCIAL NETWORKING
The use of social networking sites and “smart” phones is growing, so keep in touch with your client base by creating fun, branded applications (or “apps”).  These can notify customers of menu changes, special offers, promotions as well as planned events.

IMPROVE CUSTOMER SERVICE
One poor service or even one bad comment is enough to lose a customer forever - and will also steer potential referrals (from their friends & collegues) away fom you, and in the direction of your competitors.

STAY AHEAD OF THE CURVE
Foodservice industries are constantly evolving and changing.  Keep up with the latest trends & consumer demands.  Complacency should never enter your business model - no matter how successful you are, you can always improve.

STAY POSITIVE
If you're not thinking positively about your business, how can you expect others to.  Keep your chin up & smile.  Make changes as needed.  Be patient.