As this hot point of Charleston holds the costs of food down


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Miller is all day It is an all-day lunch site introduced into the heart of Charleston, South Carolina, known for its rustic charm and Southern hospitality.

“Charleston is known as a welcoming city,” says the owner Nate Thurston. “Creates this opportunity to restaurantcafes and all these places of hospitality to ensure amazing hospitality. So how I presented it to our staff, we must greet people as if they came to our house. “

Thurstone wants customers to experience not only a home but also unique local ingredients in Charleston. He works with local farmers to bring 12,000 fresh egg Weekdo weeks and fishermen to supply shrimp for her well -known shrimp and grits.

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Holding her local The restaurant claim has been made for fame. Reviewer of yelp Dave B Could not leave iconic flu without praising. “This was probably my favorite place in Charleston to eat,” Dave says. “Yes, there was a reception, and yes, it was crowded, but once sitting, we didn't wait long. And honestly, Grits just worth traveling. I also had a Pimento biscuit, which was strange Fantastic.

WHEREAS fresh ingredient Keep clients return for more, Thurston admitted that many restaurants are experiencing The impact of inflation in local products. He says some businesses may have to sacrifice the quality to maintain business, such as buying cut vegetables or frozen biscuits. However, the farm access to the table and knitts acts as a void of inflation because the ingredients come directly from the supplier, eliminating additional processing tariffs usually affected by inflation.

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Although the costs of landing in this way are a big victory, renting in a city like Charleston remains a challenge. “Charleston is not a free city to operate,” says Thurston. “Rent here is very expensive. Our goal was to provide that unique morning and lunch experience. Our prices are lower than those of dinner restaurants (and) steakhouses, so we have to make volume to justify this business .

With high quality of food that is not controversial, the business was loved raise prices to fulfill his goals and stay in business. “In recent years, the most important thing I realized is that you need to fix your price points to protect business performance, and then you have to identify who values ​​your product and how to target that particular market, “says Thurstone.

Because the restaurant industry has such thin boundaries, it can be useful for the owners to be capable of a number of jobs. For example, when he is in a cook or a server, the knitston skills allow him to complement and continue the moving service. This habit allows him to see his business from many angles.

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“If (an owner fills an empty role) often, and you are doing it two or three times a week, then you become a working component of the car, and you can't pull back and appreciate its performance,” he says . “So I push myself to get inside and make sure them in the trenches, but I don't do it so often that I can't back down and watch the final product we are serving.”

Thurstone says the best way to evaluate the final product is through the client's eyes, and Client's reactions Detects trend pain points, providing owners with clear areas to address.

“We actually have a meeting where we print any summary from the last 10 days,” says Thurston. “We will have Google, Yelp, Tripadvisor, Facebook, and we will look at all the comments and look for trends. If a person loved the cinnamon's rotation but next week, six people did not, then happened something.

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Although thundson believes REACTION It is important, it also warns of weighing any great criticism. “For the first time ever, I told them one of the managers,” the visitor is not always proper. “We must be pushed from time to time and say, 'sir, unfortunately, your expectations today are not reasonable for the way we are working today. “

Client's reaction, whether positive or critical, can significantly affect a The evolution of the business. Thurston recommends setting aside the time to read reviews to predict possible problems.

“I see a tendency in businesses when they stop accepting the public's reactions,” he says. “They say,“ Oh, we're fine. At that time we do is wonderful. It doesn't matter what they say. We will be fine. “Then, they start losing customers.

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Seven years, two locations and a food truck later, Miller's All Day credits his success to stay true to the following principles:

  • Quality is non -negotiable. If the price increase means that you can keep the quality of the product quality, then the price increase and the increase in marketing about your quality commitment is guaranteed.
  • The customer is not always appropriate. Set the boundaries on the feasibility of customer requirements. Sometimes, it means suggesting the client to patronize another business.
  • Lean partnerships. These not only will Differentiate from your competitors But also minimize the impact of inflation on your business.
  • Run from above and the land. Balance keeping a high level of business and product with floor work to get a well -rounded look for what is effective, what is not and what your team has to succeed.
  • If many clients share the same issue, there is a problem. Instead of leaving one critical summary Keep more weight than another, use trend analysis to document ordinary pain points and ensure that the business remains related to customer expectations and its essential values.

Listen to the episode below to hear directly from Thurston and Dave B., and AGREE After review More than the new business owners and reviewers every Thursday. Disposable Spotify, Apple Podcasts AND Pandora.

Editorial contributions from Erin Palero AND Christ Lindahl

This article is part of our favorite series of America Momi & Pop Shops that highlight family -owned and operated businesses.



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