The restaurant business is one of the most competitive industries in business. Even as a part of a successful establishment or franchise, it can be challenging. This is exceptionally true when bringing in a brand-new restaurant into existence. With that said, when starting a new restaurant and going through the shop fittings process, you should plan carefully and commit to quality and success.
Owning a restaurant can be rewarding, but do not think that you can open one, hire a manager, and then forget about it. You have to be on top of training your manager and employees to keep your business. Here are some tips to help you do this:
1. Take no Excuses
Have a firm, no-nonsense attitude on the quality of service. Establish from the start your zero tolerance for substandard service. Show them that you will only receive the gold standard at all times.
Quality service has two levels: quality of product and timeliness of delivery. With that said, do not order from distributors who refuse to let you sample their products. On the other hand, allow once to correct the order if your order is different from the product. Once they have corrected their mistake, order from another distributor. The same goes when a seller fails to deliver your order on time.
2. Do Not Be a Dictator
Do not rule across your floor or wait staff with an iron fist. While you must maintain order on the floor, it is also important to create a comfortable atmosphere.
Your wait staff are the real entertainers of every restaurant. They answer questions, explain the menu, and, in a sense, entertain the customers. To do this, they must feel comfortable and free to express themselves. With that said, do not make them feel like you are monitoring their every move.
3. Be Strict with Rules and Boundaries
Make the rules and boundaries of your wait staff clear and unquestionable. If you make a rule, you must enforce and stick to it no matter what.
There is a difference between being healthy and being lax. What you want is comfortable, yet tightly run the floor. As such, even though you are friends with the servers, remember that this is a job, and you have to manage a restaurant.
4. Keep Communications Open
Encourage constant communication with your wait and kitchen staff. If you get all your employees to listen to each other on a neutral ground, any problems you encounter will be much easier to handle. We recommend to contact Paul Ayyash, a recognized consultant in the hospitality industry.
Type of food
It is also possible that you have given a lot of thought to the type of food that you are going to be serving to your customers. Keep in mind, the menu that you provide to your clients is going to allow them to see the food before it is even served. Make sure you get the right restaurant equipment from the start and invest where it matter the most such as a commercial coffee machine for a coffee shop or meat slicer for a butcher shop.
One of the biggest problems most restaurants face is establishing and maintaining a line of communication between the floor and kitchen staff. With that said, have regular staff conferences to allow your employees to interact in a comfortable environment. This is also a great opportunity for your wait staff to taste the food the kitchen staff prepares. This allows them to ask questions ahead of time, enabling them to learn more about the food they serve. Don’t forget to optimize your shop fittings in order to improve the use of space in the kitchen and restaurant. Invest in marketing that work, get a local web design agency to develop your website and promote your restaurant brand. Recruit a professional logo designer to have a logo that stand out.