six years after its inception, Uber had become a $62.5 billion business. This little tidbit of information may seem
meaningless to a restaurateur who’s just trying to fill the bar tables, but a
company that became successful this quickly obviously has a few tricks up their
sleeve. While Uber obviously has a
vastly different business model than restaurants, there is still much the ride-hailing
company can teach.
Don’t Be Afraid to Charge
people use Uber because of the convenience provided. They can call for a ride at any given moment,
know exactly when it will show up and rest assured knowing that they’ll have a
nice, clean vehicle to ride in. Most
individuals are willing to pay more for this experience, and in many cities
that have Uber, that’s exactly what they do.
only common sense that great prices will help the tables for restaurant patrons
stay consistently full, but this doesn’t mean an eatery should
undercharge. The lesson from Uber here
is that it’s okay to charge for quality. If people know they’re getting tasty food, great drinks and a stellar
dining experience, they’re more likely to pay more to sit at a restaurant’s bar
Bring the Service to Them
saw an existing need in the market, and they pounced on that need. When it comes down to it, consumers wanted
quality brought directly to them rather than the typical cab-riding
experience. As it turns out, bringing
the service to the patron is a great way for restaurateurs to increase their
revenue as well.
half of all consumed food in America comes from restaurants, and it only makes
sense that people might want restaurant food without having to actually go
out. This is why more restaurateurs are
moving towards offering delivery, and if this is impossible, signing up with
Google Express or UberEATS means consumers can still have a restaurant’s food
brought to their door.
might not put more people at the eatery’s bar tables and restaurant booths, but
it will keep revenue flowing.
Treat Employees Right
has over 30,000 drivers in New York City alone, and these kinds of numbers
don’t come from treating employees badly. Average earnings at the company sit at $19 an hour, and this is in
addition to drivers making their own schedules.
a restaurateur obviously can’t let staffers show up whenever they feel like it,
they can be flexible on scheduling. Additionally, it might not hurt to consider eliminating tipping
altogether and paying servers a guaranteed wage. These tactics can go a long way in keeping
servers and other staff happy, and happy workers equate to happy customers in
the restaurant industry.
Uber depends more on upholstered seats than bar tables, it has taught
entrepreneurs in numerous industries how a company should be run. While business models can’t be mimicked
exactly, a few inter-industry takeaways can be very helpful.