Advice You - Business

Quite possibly the biggest challenge facing any restaurant is how to increase the numbers of guests in your restaurant. For years owners have been trying new ideas and concepts to

According to USFDA, a combination product is one composed of any combination of a drug and device; biological product and device; drug and biological product

attract customers to their restaurants. Daily specials, sponsoring local sports or musical events and advertising in local newspapers or high schools are all tested methods of draw

; or drug, device, and biological product and fixed dose combination would include two or more combinations of drug.

Examples of combination products may in

ing guests into your restaurant, but they are dated and have a minimal impact if any.

The true secret to increasing the number of guests in your restaurant is, ‘Do it Right’. What

lude drug-coated devices, drugs packaged with delivery devices in medical kits, and drugs and devices packaged separately but intended to be used together.

ever you decide as your theme or menu for your restaurant doesn’t matter. What does matter is that you focus on what you do well, and nothing else.

Let’s start with the menu. Are

here is enormous increase in the number of combination products entering the market in the recent years. Combination products have proven advantages but fixe

our portions the right size? How many of the plates being brought back to the kitchen are empty? If the plates aren’t empty, what items remain? These are questions an owner or man

d dose combinations are still in the process of convincing regulatory authority on their advantages over the single ingredient formulations.

Combination pro

ager should be asking the servers regularly to ascertain which portions are too large and which are too small.

Do you have too many items on your menu? In the hopes of attracting

ucts have become life saving products for the pharmaceutical companies who doesn’t have many innovative molecules in their product pipeline and have been inc

more customers, restaurants have begun to diversify their menus by offering exotic foods and delicacies. The end result is an overloaded menu that provides too many choices for the

easingly used in the product life cycle management. Even the companies having product patents are trying to extend their product life cycle through the combi

guest. A typical menu should contain no more than 8-10 appetizers, 10-12 main courses and 4-6 desserts. There are two reasons why this formula works. The first reason is that by li

nation products and maximize the revenues. But the companies involved in this practice are overlooking that they are burdening the patients both economically

miting the number of items the kitchen has to produce, they become faster and more skilled in the preparation of those dishes. When diners go out for dinner they have a rough idea

and physically. They need to rightly judge the benefits of the combination products and they have to even look at the risks involved when combining the produ

of what it is they want to eat. By providing a simplified, but well-balanced menu means the guests can spend more time enjoying the ‘dining experience’ and less time selecting the

ts. Some of the combination products were well accepted by physicians while others suffered. Companies involved in development of combination products are fi

eal.

Now that you have the menu and the kitchen in order we need to look at the service. There is no better way of increasing the number of guests in your restaurant than by provi

ding difficulty in defining their combination products and facing various challenges from selecting a combination to marketing it.

Following aspects would a

ding excellent guest service. Think yourself, how many times you have returned to a restaurant that had great food and lousy service. For most of you the answer will be never. Now

dd to the challenges in developing combination products:

Which markets to tap where the combination products can do fairly well?
Which combination prod

think about how many times you have returned to a restaurant that had great service and mediocre food. Most of you will probably say that on at least one occasion you have gone bac

cts are meaningful and rational?
Which therapeutic categories to select?
Which Combinations can address unmet needs of the patients?
Do combin

k to a restaurant because the service you received was outstanding.

Service-staff are the front-line workers for your restaurant and therefore the strongest impression of your pro

tions increase the patient compliance?
What would be the developing cost?
How to tackle the risks encountered during combination product developmen

uct. Having a capable service team is a huge challenge for any restaurant, but the best way to reduce theses challenges are training and consistency. Train your team to perform eac

t?

As combination products don't fit into the traditional categories of drugs, medical devices, or biological products, the USFDA is in the process of devel

h task in the same manner every time and you will see dramatic results. If every server serves each guest the same way (exclusive of individual personalities) every time, you will

ping new procedures for reviewing their safety, efficacy and quality.

Professional from academic institutions, pharmaceutical industries, health care indust

see their speed increase, their ability to assist other team members increase and most importantly their accountability will increase.

At the end of the day it comes down to the o

y and representatives from various regulatory agencies are working out to design the regulatory requirements for manufacture and sale of combination products

ner or manager to follow-up on standards and training. If a restaurant has an incredible service package that is never enforced, then there is really no service package at all. As

.

As there is an increasing trend of the combination products companies manufacturing such products should be able to tackle the problems involved in the de

an owner or manager you should visit each table and speak with as many guests as you can to get a ‘true’ feel of how your service and kitchen teams are performing. Remember, these

elopment. They need to be wiser in analyzing the market trends and the regulatory requirements.

Companies that provide selfless information through particip

challenges can be overcome with a little planning, lots of training and consistent follow-up. It’s your business, if you don’t take an active role in ensuring its success, who will

tion in industry events and feedback to regulatory authorities would be able to face the challenges and will be successful in developing combination products

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