Running a restaurant is no easy feat. It required tremendous discipline and hard work. It is in no way similar to the Hollywood portrayal of operating a restaurateur. The hours are grueling and long and many restaurateurs spend their time between being chef, recruiting, book balancing and managing staff. If you are a small restaurant, how can you thrive in such a competitive industry? Let’s weigh in on some real advice.
Streamline and delegate
A restaurant is an operation that has multiple tasks running simultaneously. One or two people cannot do all the work. It will only lead to inconsistencies with the end product being below quality. These problems need to be mitigated, and it can be done through streamline.
Avoid getting distracted
Yes, the restaurateur has to wear many hats during the day. And it pulls you away from the kitchen, where restaurateurs find solace. Each minute will see new issues coming up, so your to-do list is of no use after the first hour of business. However, it is up to you to ensure the food is great and customer service outstanding. The quality of both will make or break your business. So wear many hats, but do not get distracted from the job at hand.
One concept through it all
You have to stick to your concept. You cannot become flimsy or wishy-washy about it. As long as staffing, legal and accounting are in order you have to determine what is going to work, and stick to it. Do not change mid-course, as it sends the wrong signal to not just staff but patrons as well.
Does it matter to be consistent?
Staying consistent is the hardest mini task of running a restaurant. But being consistent matters! Your goal is to have happy customers, even if it to a level of obsession, continue to do it. Consistency will get you the respect of staff and patrons alike. People will be able to read you better, and when any situation arises it will give them comfort.
Who does the boring stuff?
There’s a lot of boring stuff that comes with running a restaurant. Many restaurateurs find service the most exciting part of their day. There are behind the scene situations taking place that no customer can see. This is the boring stuff. It maybe finances, bookkeeping, insurance, utilities account, payroll and HR that still needs to work if your restaurant has any chance of becoming successful.
You need to have an extraordinary team
Find the right people to surround yourself with. It helps to have a positive energy and adrenalin to keep you active despite the long, hard days. Your restaurant needs some good energy. You also need to have a team that shares your goal. Invest in employees that have a similar passion, are willing to learn and take on the brunt of day to day operations.