Once again, I have found myself in one the booth based high tops in Friday’s cocktail lounge. Of course, over some time, Friday’s has become an increasingly favorite venue to patron and sense of comfort. Aha! In the realm of food and beverage, this begs the questions: what is so interestingly attractive about this establishment and others that are found as such that keeps patrons coming back, time and time again? What are the common qualities do these places possess? What are those “IT” factors?

In no particular order, these qualities have been deduced as such:

Location, Location, Location!– More often than not, patrons who frequents a particular location is due to the sheer convenience near their work or home. This factor can easily dictate how much and what kind of business it can bring in by being in the “right” location and being part of a healthy capitalistic competition. This factor indeed also separates two main groups of clientele: locals and tourists, with a subgroup in either category, mainly local-regulars. Locals tend to gravitate to establishments where other locals are, whom some would like the avoid tourist heavy establishments as much as possible, particularly if they are in the industry that caters to tourists frequently. Should an establishment be located in tourist heavy traffic, the likelihood of having tourists as their clientele base would be high.
            
Friendly Staff Members and Service – Having a friendly wait staff all the way up to management, makes the dining experience more enjoyable and a whole world of difference with the higher possibility of the same staff member be requested again. This also builds rapport, eventually friendships and perhaps, relationships. However, depending on the staff members’ temperament and tact, it can certainly make or break a guest’s patronage. One bad experience can spread like wild fire and weaken the clientele base significantly, depending on the severity of the experience.
    
The Price is Right – Some guests go places where the price is within their budget, particularly those of the working class, thus pricing can easily bring in similar clientele as well. One doesn’t have to patron Victoria and Albert’s (an extremely upscale restaurant located in the Disney’s Grand Floridian Resort) to have a good meal, in which occasionally the high price one pays includes the professional service the patrons receive. However, some patron upscale restaurant just to have a certain quality of service.

Atmosphere/ Ambience / Layout – This is one of the key elements in what attract those whom frequents a certain location, even if it is within a franchise or a chain. Some factors that make up this element would be décor, music, and certainly its clientele. Décor has a lot to do with in creating a certain atmosphere and occasionally dictating the dress code of the patrons, although not necessarily in a tourist based setting. Should this element be top priority in an establishment, it would most certainly be part of the equation in attracting a particular clientele base. Yet by the same token, even with similar layout and décor, if it does not feel right to the patron, the likelihood of the patron coming back again, would be slim.

Clientele – Sometimes knowing the clientele base gives a lot of information about the location already. Certain groups give off a certain attitude and perceived socioeconomic statuses as well. In turn it gives base for common ground, a familiarity, understanding with those around them, therefore creating a sense of comfort and rapport among patrons.

Yummy Delights - Some guests would only dine in certain establishments due to the cuisine they serve or a particular dish they only made or how the dish is prepared despite similar or the same recipe used (This would mainly apply to franchised or chain restaurants). Sometimes one would also frequent an establishment for the sake of trying out the different dishes that are on the menu, which through recommendation allowing others to try it for themselves with the possibility of procuring new patrons.

    These may or may not be all of the elements that makes a restaurant or local eatery popular, however, each element do affect the others. Speaking from experience, it’s not just one element that attracts a patron it’s a combination of two or more. Personally, most of the time, I go to a place just for the food, if the price is right, that is.