[KnowItAll]

We've been discussing this question with several bar managers and fellow party animals and have some suggestions.

* Better service and better prices. Get innovative and go beyond your standard two for one or discounted prices. Have three for one, or longer happy hours. This will definately get the customers in and keep there there.

* Better marketing. Most bars do not know how to contact their regulars. Few of them have ever made the effort of collecting business cards or giving out loyalty discount cards to their members. Bars like Mad Dogs, Joe Bananas, Chapter 3, treat loyalty discount cards as a priviledge meant only for few customers. These scope of loyalty programs needs to get expanded and very quickly. If a customer spends more than HK$500 in a bar he should be eligible for two for one pricing all night at the bar Monday-Thursday. Get innovative and get aggressive. Database marketing is extremely important to restaurants and bars, yet they have never paid attention to them.

* Management. Keep your management on the floor constantly talking to customers and showing their appreciation. Tell them how much you appreciate their business and give them single usage cards to get a free drink or two the next time they're here.

* Launch aggressive delivery programs in small geographical areas. If SARS is keep the customers away, launch a delivery program between Monday-Thursday and Sunday where you will delivery within 2 kms of your restaurant for lower minimums (no HK$200-300 minimums please -- keep it down to a basic dinner for two about HK$200 at the most). Customers who order through this delivery program get a coupon or two for discounts during weekends.

Most expats we know are not worried about going out. Neither are most of the locals. They're just being far more selective about where they spend their money. People want more for their buck and tend to look a bit harder for value these days.

Any other suggestions?

[goodfood]

Well some good old advertising will also help, even if simply to tell people that the restaurant still exists.

I agree wholeheartedly to the database marketing approach. As we've always seen, in times of crises it is only your loyal customers who keep you going. Restaurants/bars have to make a serious attempt at contacting their loyal/frequent customers, induce them back and ask each of them to bring a friend/friends. Get three people with you and get xxx and stuff like that, what in db marketing parlance is termed Friend-get-friend.

And given that the SARS problem will be with us for the next few months, restaurants have to make a serious attempt at going to the customer. Home deliveries, home catering, parties at home, barbeques in the open etc etc. Another idea is to open temporary mini offsite restaurants/takeaways in areas which people are frequenting nowadays eg the beaches, parks, outlying islands, ferry piers.

[goodfood]

oops did I forget online ordering ? And delivery of catalogs to people's homes through which they can order on phone/email.

Any more ideas and I will have to charge serious dollars

[shri]

Paul, Had a few people tell me that the masks were freaking them out. I've not done the posh thing in a while, wonder if the waiters at Vongs are wearing designer masks.

[kombuchakid]

I wouldn't mind "doing" lunch in deepest darkest Central if an establishment was offering this for fifty bucks

[kombuchakid]

oops!

further of the fifty buck wish

Actually the prospect of being in close proximity to so many rain soaked masks might still put me off

[rads]

well, vongs is shut at the moment !! but sadly it seems like every single employee at the mandarin is wearing masks.

was a nice change when we walked into caramba the other day...not a single mask in site and the restaurant was full.

[Hops]

The can allow smoking at least is some areas. Several of my previous favorite restaurants I do not frequent anymore because the are '0' smoking options. I do not even mind a quite corner outside or on a balcony but lately even Starbucks outdoor tables discriminate against smokers.

[esque]

I entered this thread to make the exact opposite point to Hops - they can stop forcing smoke down my throat! Several restaurants in Hong Kong don't even have a non-smoking area. I will never visit these restaurants (again).

Of course, I have no objection to restaurants having a separate room or screened outdoor area for smokers.

Allowing people to smoke at the outdoor tables rules out outdoor dining for non-smokers, particularly pregnant women and asthmatics.

Many countries have outlawed smoking in restaurants long ago - people still eat out, they just learn to enjoy their food wtih their tastebuds a little closer to full capacity.

Second point: as far as good service goes, I think a lot of HK restauranteurs don't know the difference between good and omnipresent. I really don't like eating with a waiter staring at me throughout my meal. They also interupt conversations to kind of demand acknowledgement of each of their actions (presenting food, removing cultlery, whatever - they'll speak over your conversation to announce their actions and wait for a response). Prompt, discreet service would help - an example of a restaurant that does this right is Mirepoix in Central (no, I don't work for them, just trying to be a bit more positive!).

Third point: Web sites! Regularly updated web sites with info on the restaurant, menu, chef, and seasonal promotions (special degustation menus etc). So few HK restaurants seem to have web sites. I'm always looking for new places to try, and this would be helpful for me.

[PDLM]

Why has a very old thread that is to do with restaurants opening during the SARS hysteria suddenly got resurrected for the smoking debate?