| rev:text
| - Nawaz is good food. They're a new business, and so I want to clarify what is getting this place low marks and offer friendly (and free) suggestions to the owners so that they can really take their restaurant to the next level of success.
PROBLEM
The ambience. Presentation is everything. The restaurant looks very divey.
SUGGESTION:
With the substitution of the current flourescent lights for something that is a little warmer, not only will your customer walk into a more inviting environment, but your food will look better on their plates when they sit down with it. You don't have to spend a fortune on your lights, something cheap from Home Depot will suffice.
Play some music. No, don't play stereotypical music from India (every northern Indian restaurant does this for some reason and it's very boring). Give some life to your place with some ambient sounds other than the food cooking.
PROBLEM:
Your restaurant name. Nowhere in your restaurant name is specified that you cook in a SOUTHERN Indian cuisine. A simple tagline correction can entice customer traffic coming into the restaurant.
SUGGESTION 1:
I love your food, because I know what southern indian food is like. Pressure cooked meats and vegetables, extensive use of diverse spices... I actually prefer it to Northern cuisine any day. But if you're going to advertise yourself as just "indian", you're going to get people who walk in with different expectations than the food that is served.
SUGGESTION 2:
Offer a "northern" and "southern" style on the dish. For instance, I love your southern take on "chicken tikka masala". However, some of your reviewers do not. By simply offering a Northern and Southern option for some of your menu options, you enable higher marketability to your customers without having to spend money on different ingredients. You are still staying true to your original mission of delivering high quality southern Indian cuisine, and you still can make more customers happy with alternative options.
Let's use the chicken tikka masala example again. Every time I order it without spicyness, it is clearly still spicy. Because the southern indian definition of "not spicy" is very different from the northern indian definition of "not spicy". I still love the dish, but some customers don't. You can solve this problem by cutting back on the spice in the northern version of the dish, and add in more yogurt to balance out the heat that the spices naturally will cause. AND, you get more VOLUME in the dish, so the customer thinks they're getting more out of the meal (yogurt is cheap to buy or make).
Basically, you could simply use the same basic recipe to develop a separate curry sauce with the same ingredients, but with just a few changes you can enable some great business strategies to take your food to success.
PROBLEM:
Who knows about this restaurant? I only found it by driving by one day.
SUGGESTION:
Use your social media outlets. I know you have a Facebook page, but I've never seen a paid ad. You don't need to spend much, just $15 a month so you get views on your restaurants. Random people who don't even live near the restaurant will get exposure.
When posting to social media, take note of high saturation times of when your customers will be online looking for food. Try posting before lunch hour, or dinner.
SUGGESTION 2:
Contact food critics. Invite them to your restaurant. Explain to them your love of food, tell them your story of why you started the restaurant. Offer all your food to critics for free, they are more likely to write stellar, amazing reviews of your restaurant which will boost up your reputation and bring more customers in. More customers, more success.
PROBLEM:
Your photos on your Facebook page, except for one, has not been photoshopped. Cell phone pictures do not help especially with the poor fluorescent lighting. Fluorescent lighting does not make your food look good.
SUGGESTION:
Bring life into your photos. You can clearly make amazing dishes, but don't ruin it with a cheap cell phone pic. Run it through Photoshop, play with light and saturation post filters... Enable your food to make customers WANT to come to your restaurant.
PROBLEM:
Empty shelves.
SUGGESTION:
I understand that the business owner is trying to change things up by turning the restaurant into a market. But if you're going to bring in empty shelves, take presentation into account. You had price tags on the shelf still from where you bought it. Take them off.
All in all, I think Nawaz has a great premise for their restaurant, but if they take the above suggestions into account, I think their business can REALLY take off as a great success in their first year of business.
What I don't want to see is Nawaz tank because of poor business decision making. I know all restaurants operate on a budget, no different than any business, but informed business decision is key to business success.
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