School friends celebrate two decades of French food
Twenty years ago school friends Rob Beacham and John Whitehead opened their second bistrot in Derby, offering freshly cooked French food.
Two decades later and the team at Bistrot Pierre has built a loyal customer base which regularly visit the bistrot on Friargate in the centre of Derby.
Recording on average 1750 covers a week, the bistrot is now one of 14 sites across the UK, which is set to grow to 18 by the end of this year.
We spoke to the owners of Bistrot Pierre to learn the secrets to their success in the industry and what their top 10 tips would be for anyone working in the restaurant business.
1. Always listen to customer feedback
We change our à la carte menu twice a year and our prix fixe lunch menus monthly and always listen to what our customers want. Boeuf Bourguignon maison remains a firm favourite but this year we’ve introduced more fish and vegetarian dishes following feedback – that’s how we’ve maintained a loyal customer base.
2. Stay true to your brand
Knowing what it is that you offer and remaining true to that vision is key. We offer authentic Anglo-French dishes freshly prepared daily by talented chefs in our relaxed bistrots which have a local feel; it’s a strong simple brand in a crowded market place.
3. Know your next move
We have a really loyal customer base across all our bistrots and we know who our customers are. As part of our expansion plans we always complete extensive research on the local market and the regional demographic.
4. Be adaptable
You can’t be complacent in this industry. We didn’t think we would open within a shopping centre, but Newport – located at Friars Walk shopping centre – is one of our busiest bistrots so it is definitely worth trying new and different locations.
Le Bistrot Pierre, Derby
5. Invest in your staff
Our staff turnover is very low and we offer in-depth training for our front and back of house staff. Many employees who joined us waiting tables have been promoted and are now in managerial positions; Natalie Heard, general manager from the Derby bistrot, is just one example where we have promoted from within. Recognising talent and supporting people who are committed to do well is vital for success.
6. Maintain a high level of training
All staff undergo a rigorous in-house training programme across all our bistrots, we expect a consistently high standard – from food preparation to table service and cleanliness.
7. Engage with your customers
It is important to keep our customers up-to-date so we send regular offers and news about openings and menu updates via email and social media.
8. Create an environment where people want to spend time
Inspired by our regular trips to France, we pride ourselves on creating a relaxing, yet vibrant, environment for people to enjoy each others company and the food and drinks they are served.
9. Stay family friendly
We opened our first restaurant in 1994, since then we’ve both gone on to have children so understand the importance of offering families a wider choice of meal options. Menu Enfant launched last year which has received a big thumbs up from both children and parents – increasing in popularity every month.
10. Thank your loyal customers
Customers who are part of our members club enjoy a free meal on their birthday, special offers and priority booking for seasonal events; this keeps our loyal customers coming back.
