By: Bora Cecia (Loyola Sophomore), Maryanngelly Hernandez (Loyola Junior), Bridget Moehlman (Loyola Sophomore)
Walking through the streets of Edgewater, one could find shops, cafes, and food places offering a selection of worldwide cuisine. With high competition in the area, restaurants must stand out to keep business flowing as unsatisfied customers can easily discover another dining option.
Opening a restaurant is only half of the battle as maintaining it in 2023 runs many risks. Fear of failure, bankruptcy, recession, and the constant determination to overcome unexpected challenges are just the basic principles to keep in mind in the business industry.
Failure in this field is more common than success, as international statistics show that 60% of restaurants are forced to shut down within the first year of starting. Five years later, that percentage increases, as 80% will be out of business.
Many restaurants in the area have closed for numerous reasons in the past. After 21 years, Francesca’s shut down due to lack of clientele after COVID-19 and Uncommon Ground left business after over a decade of operation as the owners decided it was time to conclude this chapter in their lives. At times, running an enterprise results in waving that white flag and pursuing a much needed break.
As of 2023, the population in Edgewater stands at 51,227 and this number is expected to increase. Due to the growing public, restaurants must meet and exceed customer expectations to maintain competitiveness. After several discussions with workers in three of the most popular food services in the area, they revealed their formula to success.
Nori Sushi Edgewater (1235 W Devon Ave) with a 4.3 star rating on Google is a favorite of many locals and Loyola students. In an interview with the
assistant manager, Kulphanin Saenguthai, (28) some tips to the success of the business were discovered.
“You have to listen and understand your customers. I never say we can’t do something. Rather I say let me figure something out for you. You have to demonstrate that you are trying your best to help them,” said Saenguthai.
Customer experience is crucial as data shows that 94% people avoid a business with negative reviews leading to a decrease in sales. Furthermore, businesses have to be creative in offering special discounts and organizing events to excite customers to visit and leave them satisfied to return.
“We give discounts to students during some holidays. We like to change up the theme of the restaurant for Valentine’s Day, Halloween, New Year’s and so on,” said assistant manager Saenguthai.
Likewise, Gong Cha, (1139 W Sheridan Rd) a bubble tea store near Loyola Lake Shore Campus finds creative ways to keep business flowing through student discounts, seasonal holiday merchandise, and special edition menus.
“We offer a 10% Loyola discount all year round as the majority of our customers are the students.” Said Gong Cha employee Nico Bedrejo. “Two
weeks ago, we got Christmas merchandise including little charms to sell and a new seasonal menu. During Halloween we had the Bloody Thairo milk drink and spooky chocolate. People get excited about the new drinks and they come in to try it.”
Promotion through social media can make or break the success of a business. Gong Cha has an Instagram, Facebook, and Tik Tok page to market their new seasonal flavors and to reach a broad audience.
However, technology isn’t only used by businesses to promote on social media but also for online ordering. In an interview with Bruno Cunha employee of Deep Purpl – Acai Bowls said, “65% of customers order online while an occasional small 35% order in person.”
Businesses that have the option to order online, research shows, attract more customers (30% increase), work efficiently, and overall have a satisfied
clientele. A $38 billion dollar industry, mobile food ordering is growing each year.
As the world evolves from an economic, social, and technological standpoint business owners must adapt to change. Many enterprises in the Edgewater area have made available online ordering, actively create special edition menus, and have a friendly staff to enhance customer experience.
In a final note assistant manager of Nori Sushi at Edgewater, Saengutha said, “My advice to businesses would be coloring things and by this I mean creating something that attracts people. You have to know the people first. What do they like? What do they eat? What do they do? What do they want? If they want something not present around the area you should provide it to them.”
