***Please note, I realize that I tend to do these blogs when I'm either tired and it's late, or when I'm really busy multi-tasking...cuz you know, I'm a Millennial with an active lifestyle with a laptop and a smartphone...I will REPAIR this so that it makes more sense...later. lol Here's a funny cat pic instead***
What I call the "premium price for quality" pricing and positioning model does not necessarily equate to high profitability to due many..well costs.
If your goods or services are price-for-quality, above the competition, that means customer expectations are high and influencing customer perception of your company's quality involves increase investments in production innovation (to increase distribution time, and reduce production/labor errors), increase efficiency and quality training for employees, supplying hirer wages and benefits to attain higher qualitified higher skilled professionals, the investment in higher cost raw materials/inputs, etc. etc. etc.
Really, a there is more to protecting your company's name than "public relations" "advertisements" and comestics (architecture etc.).
In my personal experience, PR, advertising, and cosmetics do next to nothing as far as how customers perceive your company. So, I've grown to be an anti-advertising professional.
For restaurants, it is very much the same. You need the best fresh organic raw materials, that are produced in highly controlled and innovative agricultural firms across the globe, in the best environments...and due to A) the limited supply of premium produce (especially due to a lot of industrial, political, and environmental factors), B) the high cost of preserving the quality nutrients of these rare high quality raw materials during interstate/continental importation, C) the sophisticated, thus, expensive demands for high quality, specialized equipment, and building architecture design to control precise temperatures, etc. to protect the quality of the final products (food), D) high salaries for chefs, and higher salaries for experienced executive chefs, E) HIGH insurance costs D) foods are just as vulnerable to trends as clothes, so u're speciality better be one-of-a-kind in your location, but u better have a flexible menu...
Honestly, when it comes to restaurants, the cosmetics mean very little....I dare say, they mean nothing.
For a restaurateurs, it is best to focus on the supply of high quality raw materials, and the materials to protect them, and produce high quality finished goods, before you consider turning ur restaurant into some "posh" modern joint with expensive artwork and funky furniture.
- Jeremy "JayCreative" Mitchell
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