More Tips for Running an Efficient Restaurant
In a previous
1. As your business grows you will begin to realise that there are only so many hours in the day and that running a restaurant can take up virtually all of them. For the sake of the business, and your own well-being, it is vital that you learn how to delegate tasks to trusted staff members and team leaders. As well as freeing up time for strategic thinking, this also helps employees to develop and prepares them for more responsibility later in their careers.
2. Encourage your staff by seeking out training opportunities. Investment in the workforce is an investment in the business and helps team-building and creates a sense of loyalty – vital in an industry where key staff often change employer regularly.
Also consider putting your staff forward for awards such as the Guild of Chefs Graduate Awards.
3. By encouraging staff, you will help to create a good team spirit and allow other employees to celebrate the success of individuals and the business. By celebrating the success, staff know their efforts are not going unnoticed. Make sure that staff meetings note successes and good performance and are not just used to criticise employees or highlight failings. Simply thanking a member of staff who you notice doing a good job can contribute to the feeling of well-being in the restaurant – something that customers will pick up on.
4. Always ensure that you are constantly looking at improving the business. Part of this can be up-dating old equipment and modernising or even re-designing storage by introducing a catering fridge – examples of which can be found online at sites such as https://www.fridgefreezerdirect.co.uk/catering-equipment.
5. Given the number of issues we have outlined above and previously, it is obvious that managing a restaurant involves being adept at many skills.
Common to the
problems you are likely to face is that they will challenge your own
problem-solving skills. When issues have been dealt with, take time to look
back and think about how the problem arose and put a strategy in place to
minimise the risk of a repeat.
The final trick is to ensure you always put the customer first, and honing your skills will help you do this.