| Managing a restaurant is one of the most | | | | the traffic patterns of your restaurant. When is it |
| multi-faceted undertakings in the realm of work. One | | | | busiest? When is it generally slow? An efficient |
| must track costs and expenses, market and | | | | restaurant will have only as many people working as |
| advertise the restaurant, hire and develop staff, | | | | are required to operate the restaurant while |
| manage schedules...the list goes on and on. With so | | | | maintaining top customer service standards. Having |
| much on one's plate (so to speak), it can become | | | | staff members standing around when there are no |
| easy to get caught up in the minutiae and lose track | | | | customers to serve eats up profits quickly. Knowing |
| of the big picture. It's a good idea to periodically take | | | | the traffic patterns of your establishment helps you |
| a step back, evaluate what you're doing, and seek | | | | schedule accordingly and minimize waste. |
| out ways to improve. Following are some secrets for | | | | Secret #2: It's All About Customer Service |
| effective restaurant management that will help you | | | | The most successful restaurant managers are ones |
| gain perspective and improve. | | | | that realize customer service is why they are in |
| Secret #1: The Bottom Line | | | | business. Without customers, there is no restaurant. |
| The ultimate goal for an effective restaurant | | | | You must communicate the importance of this |
| manager is to increase sustainable profits. One of the | | | | aspect of the business to all of your staff. It is |
| best ways to achieve this goal is to systematically | | | | important, however, that you are a champion for |
| reduce costs. The two cost areas that provide the | | | | customer service by consistently providing examples. |
| greatest cost savings potential are food costs and | | | | Interact with customers as often as possible and |
| labor costs. Each is addressed below. | | | | encourage your staff to discreetly witness your |
| Food Costs | | | | interactions. Modeling hospitable behavior is a great |
| The first step in reducing food costs is by gaining and | | | | way to lead by example. Also, keep an eye on |
| keeping tight control of the food itself. This can be a | | | | servers and bussers and provide constructive |
| time-consuming process, but it will invariably lead to | | | | criticism, but only in private. Recognize instances of |
| savings and efficiency. You must regularly watch to | | | | outstanding customer service and reward the |
| see how much food is being used, how much is being | | | | employees that display it. |
| wasted, and how much is simply "disappearing." Take | | | | Secret #3: Quality Staff |
| inventory on a regular basis, as often as possible. Use | | | | Loyal and efficient staff can make or break a |
| white boards or "par sheets" to estimate and plan | | | | restaurant. It is important to maintain a positive work |
| how much of each key item to prepare for the day. | | | | environment and motivate employees. Address any |
| This will help prevent ordering in excess of what you | | | | issues or problems immediately in a constructive |
| need. Also, institute an airtight security system for | | | | manner. Also, it is very important to have incentive |
| your storerooms and walk-ins. | | | | programs in place to keep the best people working |
| Labor Costs | | | | for you. |
| The best way to control labor costs is to recognize | | | | |