Baan Thai DC

Food is loved by everybody and people will do a lot to eat satisfactorily. This leads people to eat at a variety of locations and spots. There are certain eating spots that are more iconic than others. They are renowned for the level of quality which they offer to their customers. Their dishes are appealing and no one can seem to get enough of them.

The Baan Thai restaurant is one of such great places to eat and has satisfied many customers over the years. The restaurant started out with the name Tsunami Sushi and Lounge. It became renowned as a low-key and affordable alternative for people who didn’t want to face the long queues at Little Serow. Little Serow was a Komi chef Johnny Monis’s super spicy, tasting menu-only restaurant which was located in Dupont. The Baan Thai restaurant was known for dishes such as tapioca skin dumplings, spicy salads, and khao soi. Meals at the Baan Thai start from as low as $4 with daily happy hour. They have an exclusive menu of tasty meals and their customers love it. This is evident in the number of people that patronize them daily.

Baan Thai specializes in meals such as sushi (nigiri, sashimi and maki rolls), noodle soups, grilled beef skewers, and green mango salads which are courtesy of chef Jeeraporn Poksupthong. When you expect a noodle soup to be funky, Baan Thai delivers. If you need hot spicy chili, they give it to you exactly as you need.

Baan Thai offers Asian and Thai dishes. Their meals are also available as lunch, dinner, and late-night cuisines. It made the restaurant popular because customers could get what they wanted at the time they wanted it. The features of Baan Thai include serving alcohol, wine and beer, seatings, full bar, delivery, takeouts, reservations, and table service.

After 10 years of service delivery, the Baan Thai restaurant is planning to move to a bigger site. The restaurant which was formerly at 1325 14th Street NW has outgrown the space available to it and is negotiating to move somewhere bigger. That may seem like harsh news for its loyal customers but it shouldn’t. Moving to a newer site means that the restaurant can now serve food to more people and improve their service where changes are needed.

Provision of healthcare coverage

Any restaurant owner also has to take note of healthcare expenses for the business. As of 2015, the Employer Shared Responsibility Payment provision states that a workforce of more than 50 full-time employees must provide healthcare coverage for them. Navigating through this process and understanding the law is difficult. You can speak to a legal practitioner for advice or navigate to the website of The National Restaurant Association. You’ll find more information about law processes and tools to help you out.

Staying aware of technology trends

Many new technological trends arise in the restaurant industry and smart business owners know how to react to such trend changes. Current market trends have revealed that customers are attracted by promotional offers and loyalty-rewards. There are certain software compatible with your POS system which can be used to keep track of consumer metrics to make it easier to provide such offers to them. The data tracked by these systems will make restaurant owners aware of the likes and dislike it their consumers.

The use of up-to-date technology can help improve customer service delivery and efficiency of running the restaurant. Current technology trends include texting consumers when the order is ready, online reservation systems, and making a payment with hand-held wireless devices. Also, many restaurants have started to develop their smartphone apps which make their service more accessible for a long list of potential customers. Tech-savvy customers would like to see more technology incorporated into the restaurant.

Understanding tax credit

Restaurant owners have to remain aware of their eligibility for tax-favored provisions according to the law. These provisions are a great way to reduced payroll tax costs and other related tax costs for the business.

Inventory management and pricing

Restaurant owners have to constantly be aware of their expenses and how to manage them. A great way to minimize costs is through effective inventory management. Anyone who fails to do so risks having to go spend for unforeseen shortages and supply shortages during the thick of business activities. A part of effective inventory management involves limiting wastage and continuously monitoring fluctuation in supply costs that may lead to price changes on the menu.

It’s essential that you keep track of ingredient costs because they fluctuate regularly and can lead to large-scale losses. Menu pricing should be fluid in nature. Frequent and small price changes are easily acceptable by consumers in comparison to large and infrequent changes.

Hiring the right employees

Every restaurant needs a stream of employees and it’s vital to hire the right type of people. The restaurant must have enough staff on the ground to handle customer orders and prepare for periods of the year when customer volume increases. Doing your best to find and train staff is a simple way to reduce costs and guarantee customer satisfaction. There have been reports of the House and Senate trying to pass a bill that would affect employee hiring, especially for seasonal restaurants that find it difficult to hire during this period. There are some bottlenecks when it comes to hiring domestic workers. However, restaurants should be aware of existing regulations affecting the employment of foreign workers.

The restaurant industry is quite tough to conquer. Every restaurant owner had to understand a number of challenges plaguing such restaurants to ensure that they can steer theirs to success. By understanding challenges, it’s possible to design strategies that will help you out during tough times. Let’s take a look at these challenges.

Keeping up with market trends

Before deciding to open a restaurant, it’s owners have to be certain that they are familiar with the market, and it doesn’t end here. Also, conducting periodic research about current and potential market trends will make it easier to adjust to any changes. It’s also a great way to stay ahead of the competition. A detailed analysis of present trends and the response of similar restaurants in the region is a good way to understand potential market trends that may arise.

Shortage of capital

Capital is a big problem for most restaurant owners. Many of them are unable to constantly raise capital to sustain the business for long periods. A lack of capital (and eliminating credit issues like removing Enhanced Recovery Company collections, at times) needed to run the business for an extended period of time will have a negative effect on the longevity of the restaurant. Before starting out, restaurant owners would be certain that they have enough capital to run for at least the first five years of the business, and there should still be enough resources to cope with unexpected price changes and cost increase.

Handling and minimizing turnover

As soon as you’ve been able to hire the right type of employees. The next step is to minimize turnover. It’s a vital part of the business. A key part of restaurant management is creatine a culture that will keep employees engaged, happy, and constantly coming back. To keep workers enthusiastic, they have to be clear about their roles in your restaurant, including processes, procedures, and manuals.

Minimum wage laws

How much should you pay your employees to keep the restaurant afloat? Wages are vital to retaining your best employees, especially the knowledgeable and trained ones. Legal instructions regarding minimum wage laws vary from one state to another. Understanding these laws is a way to ensure that the staff receives a fair income for their service.

The use of social media

We’re in technologically advanced age and everyone has to jump on the bandwagon or get left behind. Technology has evolved in the restaurant industry to a large extent. One of such technological change is the increase in social media. A study showed that 6 out of 10 adults said they checked out a restaurant’s website before patronizing them. A good number of people who go to eat at restaurants check their social media pages beforehand. Restaurants that want to draw in traffic and succeed in this age have to learn how to leverage social media. It’s the only way to effectively market your business to young people.