Without a good system restaurants will be unorganized, produce inconsistent results with the owner functioning most of the time as an employee. A good restaurant system uses an operational manual and has written steps for everything from hiring new employees, opening and closing, recipes in the kitchen, how to handle guests complaints, ordering ingredients and maintaining a physical inventory.
Today, good food, good service and a great atmosphere is not always enough. With so much competition, restaurants must actively market your product to be successful in the industry. Many successful restaurants no longer rely on traditional marketing and a hospitality consultant will aim to market the restaurants to customers who have been there or are likely to visit. The goal is to build the customer database. The customer database can be used to promote events and offers.
Successful restaurateurs know their numbers. In a business where sales can constantly fluctuate restaurateurs should be constantly vigilant in knowing how the restaurant is performing without waiting to find out at the end of the month. Calculating prime costs on a weekly basis versus monthly will give the restaurateur a shot at figuring out problems quickly and nipping them in the bud before it is too late.
Operating a restaurant is all about the food, the service, the finances and other fundamental factors. But, don’t forget that your customers have 99% of interaction with your employees. It all comes down to your customers having a lousy or great dining experience. The truth is if you want your customers to enjoy a great dining experience, your employees play a major role in that. And you need to be a good boss.
– Show a personal interest in your staff
– Add humour to the working relationship
– Be fair and consistent and do not play favourites
– Lead by example
– And accommodate personal requests like time off for functions and events
Successful restaurateurs don’t compete on price, because customers rarely do. When customers are looking for a good value or deal they look at the whole package, not just the price. Instead, focus on quality, food, service and cleanliness. Once leaving the restaurant customers will remember what the experience was like, rarely would they think about how much they spent at the restaurant.