Ryan Bishti Rules the London Food Scene Despite the Pandemic
Ryan Bishti’s restaurant empire has grown from humble beginnings to several restaurants in London.
Bishti began his career as a caterer. He was also a chef at various events. Bishti opened his latest restaurant, The Windmill Soho, where his success sparked an interest in other business ventures. Ryan Bitshi recommends four key components to restaurant owners.
- Focus On The Consumer
Owners need to display COVID-19 precautions taken by their staff at the door and on social media to generate consumer confidence in a restaurant’s safety.
Bishti recommends giving consumers a reason to return to the restaurant and Reminding them that restaurants provide space for connection and delicious food that can’t be found at home — exclusivity sells. The less crowded, more intimate environment resulting from COVID-19 seating restrictions and table arrangements can benefit the restaurant.
- Invest in Your Staff
Investing in your staff is a way to reduce staff turnover and allows the restaurant to have more control over its employees. If a server is scared of speaking up about mistreatment, the restaurant loses its ability to dictate what happens in its kitchen. The longer an employee works in a business, the more likely they are to be loyal and trustworthy. Investing in your staff also demonstrates that you care about their well-being and value them as people. Ryan Bishti advises that it is important to be fair to your staff because they are the ones that are going to bring the business forward.
- Rethink the Restaurant’s Space and Service Area
There are many ways to change a restaurant’s space, but the two most important ones are creating a more open, light-filled environment and removing barriers that prevent patrons from accessing the entire space. Ryan Bishti suggests that if you have an area that is too dark or off-limits, it will drive away potential customers and make diners feel like they are being kept from something.
- Support Local Agriculture
Local agriculture is important to a restaurant’s success because it allows it to be more environmentally conscious. It shows customers that the business is trying to do its part and not only rely on cheap labour from overseas. It also provides a more diverse menu for the restaurant, which will help customers choose what they want.