Running a restaurant is by no means an easy process or something for the faint of heart. You’ll run into your fair share of hurdles but at the end of the day, it’s going to be quite rewarding. Despite these hurdles, there’s plenty you could be doing to ensure that service runs as smoothly as possible- here are some areas you could work on that would really lighten the load:
When push comes to shove, this particular job will always involve a bit of constructive criticism that you will have to take without being defensive or dismissive about. Customer service is of utmost importance so you need to be able to empathize with what the customer is feeling even though you might not be able to comprehend it. Also remember that not all feedback will be bad- sometimes customers will express their pleasure and you can use these highlights to market your restaurant further.
The last thing you’re going to want to hear is a mishap occurring because your employee thought someone else was in charge of things. What you need to do is ensure you have clearly defined roles assigned amongst your staff. A great way to start would be to have a list of tasks for service divided between back of house and front of house. Make sure each and everyone knows their duties so there is absolutely no room for error.
Your employees should be well trained on using point of sale equipment and hardware supplies so there’s a guarantee of no inexperienced blunders. It doesn’t stop there, however. While nothing would compare dealing with it in the moment, train them on how to deal with worst case scenarios. Follow up training sessions by keeping your team motivated using incentives.
For things to flow smoothly, you need to have a steady inflow of customers at your doorstep. This is where you’re advertising and marketing is absolutely crucial. As we mentioned above, using the positive feedback you get from customers is a great way to show others the best parts of your restaurant. Remember to use your adverts to engage with your existing customers as well, however, because the end goal is to build loyalty.
Sometimes having a menu that is more simplistic in nature really helps the restaurant function better as a whole. You wouldn’t be trying to do too many things at once, and would caterspecifically to your strong points- there’s no way you could go wrong! Think about sustainable measures as well, such as handing out leftover ingredients, reducing unnecessary steps etc.
There always need to be cash on hand for emergency situations that includes repairs, installations etc. And since you want to make sure you don’t run out of food during service, you’ll want to have enough money to purchase food ahead of service. This requires management when it comes to your cash flow.
Running a restaurant often means preparing yourself for plenty of unforeseen circumstances but these are the best ways you can go about ensuring your operations run as smoothly as possible.