How to build your own unique diner experience

How to build your own unique diner experience

Depending on location, the quality dining experiences on offer for patrons are seemingly endless. There’s all types of cuisines available and – within a small radius – there might be multiple venues that specialise in the same cuisine. Be it big or small, venues should strive for points of difference. If the dining experience as a whole is unremarkable, customers might not be enticed to come in, or return. But, if they are able to offer something out-of-the ordinary, word should spread. Here’s a few tips that might be helpful in creating a unique dining experience.

Consider the venues strengths

There are advantages to large menus, and generic offerings that appeal to a broad clientele. But, without a distinguishing feature or specialisation, there may be less urgency for customers to attend the venue, and try that new experience. Therefore, it can be beneficial for venues to work to their staff’s strengths, and really hone in on what they are great at – be it a type of cuisine, a particular concept, attentive service or a stand-out dish. Customers will travel far-and-wide for a unique dining experience, but what makes it unique doesn’t have to be an invention of the venue. Rather, it might be something that the venue does better than anybody else in the area.

Consider the voice of the venue

Providing that specialisation can be critical but – if they don’t hear about it – patrons may never experience it. The way that a venue promotes itself to their target audience is often the driving force that brings them through the door, or turns them away.

The style and tone used by venues on their social media platform, and promotional outlets like Dish Cult can also define the client base. Venues can use social media to share pictures and videos of their delectable meals, and introduce their staff. They can share the history behind the venue, or engage in particular trends that resonate with a younger audience. They might consider sharing how-to cooking guides and recipes, which inspire fellow cooks to come in and be inspired by the dishes on offer, or work with other relevant businesses and cross-promote.

Offering a promotion or an add-on experience can also be a unique selling point for diners. If diners are weighing up between two venues, a discounted meal or trivia night might be the ticket that wins them over. The way that the venue promotes itself online and in person can add to the personality of the venue which – in turn – might help to keep the venue ever-present in customers’ considerations.   

Consider the community

So many venues are reliant on returning customers. The selling point for these venues might not be a ground-breaking offering. Rather, it might be personal relationships that help to make the customer feel valued. For instance, encouraging staff to remember important details – including names and orders – can turn an otherwise generic venue into a local. Furthermore, supporting local events and initiatives in the area – and working closely with retail precincts and trader’s associations – might be key to staying engaged in the community. Venues should also consider using ResDiary Reports to provide customised marketing strategies. That might include automatically seating customers in their regular spot, and offering discounts on birthdays and anniversaries. For customers, feeling good when supporting these venues – and the people behind them – might be the thing that keeps them coming back.

Consider asking others

Be it a new business or one that’s been around for years, it’s never a bad time to ask people for feedback. It might be about a new or prospective dish or event, or ways to rejuvenate the venue. Coming up with a unique dining experience can be a really difficult experience that requires time and effort, and potential diners can help to ease that burden. Further, they might appreciate that their advice is being sought, and they are able to contribute to the type of experience that they are after. If an idea is implemented, it might be worth following up to see how it is being received, and making more adjustments on the back of that. 

There are so many elements that can form a unique dining experience. The product on offer is often at the heart of it, but there might be more to consider – such as the space, the way the venue promotes itself, how they treat customers and so on. Whatever that key point of difference is, it should be highlighted, as it will help the venue stand out from the crowd.

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Disclaimer: This guide is general in nature and does not take into account your individual circumstances. Before acting on any information, you should consider whether this is right for your business