Are you in need of the best tips on how to run your restaurant successfully? Are you having problem managing your Restaurant? Then read on as i share with you 15+ management tips for running a restaurant business efficiently and profitably.
Running a restaurant business is quite a tedious task. In fact, it is one of the most stressful businesses to run. Starting a restaurant business is one thing, but running a restaurant and making it successful is an entirely different ball game. But despite the challenges associated with owning a restaurant business, many individuals have found success in this section of the food industry. How did they do it? And how can you replicate their success? How do you serve the best meals, provide excellent services and keep your customers loyal? Well, i advice you read on to find the answers you seek
How to Run a Restaurant Business – 15+ Effective Restaurant Management Tips
1. Install cameras in your restaurant office
This is a must for all restaurants, whether small or big This is important for the security purposed and 24/7 monitoring of your staff’s performance. Your being able to checkmate your staff remotely is an effective way to control/manage a restaurant while observing their activities on site is not advisable. Installing cameras on site will simply keep everybody focused.
Get an office: whether off site or on site.
Getting an office is very essential to a restaurant business. That is where you can place the camera control unit or CCTV and observe the activities in your restaurant. Your office will also serve as an administrative point for the business. It will also serve as a place to devise your marketing tactics, new code of conducts and other game plans to get your management system updated. Therefore, your office should be a special place for uninterrupted business thoughts. Spending enough time on brainstorming about your business and its management is what makes the difference between a successful restaurant and a self employed owner who is always tied up with the daily operations of the restaurant.
2. Maintain a professional relationship with your staff
Note that a successful business is the handiwork of not just a team, but a team that works together as one. Your people are your greatest asset. The way they go about their daily tasks and handle your customers will determine the success or failure of your business. However, keeping a good relationship with them does not mean that you should be playing games with them during serious moment. There are other professional methods of building a good team such as holiday dinner parties, routine casual meetings and new recipe try-outs.
3. Regularly conduct customer satisfactory surveys
This can be done physically with your own print outs or you can resort to online reviews. Note that, online reviews can only account about 20-25% of the surveying. Not every customer will have the time and willingness to write a review for you online except they are extremely unhappy or happy about your business. Conducting a survey is very good for your business because it reveal to you the exact factors that bring your customers back.
4. Organize routine meetings with not only your manager, but with all your staff
Keep the business system as transparent as could. Always make yourself available for internal inputs. The meetings should not be on weekly basis. It could be once in every month. Note that, you are the manager of your manager, and the best way to manage him is to discover what your staff says about him. At the time of the meeting, always give room for open discussions and priority should be given to your frontline staff because they are the face of your restaurant company to the customers.
5. Predetermine items and best time for sales
Educate your staff to always update menu items at certain times and as well observe the best time to sell.
6. Do not get your customers annoyed
The customer is always right especially in the food business. So always try to make your customers happy by observing what your customers are saying about your business and no matter what happens, always appreciate their patronage.
7. Provide useful suggestions
It is best that your staff know all pertaining to menu offerings so that they practice good consultative selling and be able to make appropriate suggestions. They should also acquire a significant knowledge of food pairings and wines as well the techniques for reading the behaviors of the customer.
8. Make the sales convincing and enticing
Your staff should be knowledgeable and always excited about the things they sell. For instance, staff should not just ask,” Would you like a beef meat?’’ rather, they should explain out the importance of that beef meat.
How to Run a Restaurant Business – 15+ Effective Restaurant Management Tips
9. Mention your take away gift
Encourage your customers to patronize you by giving them some gifts to take home. Find out what your customer cherishes most and package it for him/her as take away as gift.
10. Upsell to uncertain customers
Customers who look at the menu for a long time or seem indecisive on what to order should be helped. Staff should be trained on how to read languages and attitudes, so that they can identify customers who may respond well to suggestions.
11. Make suggestions as well as assumptions
For instance, when a customer demands for a cocktail, assume they need the high expensive liquor by asking them, “Please do you have vodka preferences? We do offer Grey Goose and Smirnoff ice.’ If they customer says,” Smirnoff, please’’, then you have converted a well drink sale to a high end sale drink, adding much money to the check.
12. Routinely train your staff
Each staff should taste-test all menu items and be able to memorize the ingredients and preparation for every dishes. They also should be aware of good food combinations, such as entrée pairings and wine along with what is and what is not available at any particular time and which items are profitable to the restaurant.
13. Always try downselling
Though this is usually ignored, downselling could be a perfect alternative especially during the periods of economic hardship. Downselling involves offering a high expensive option first, and later offer a more economic alternative when the customer refuses. For instance, a staff could offer a $15 glass of wine, and when the customer refuses, the staff should explain to them reasons the $10 glass of wine is the perfect alternative to complement their meal, and that it is almost good as the more expensive wine. This will cause the customers to perceive the more economical item as a higher value.
14. Always cross-sell more profitable items
This is always a nice marketing technique. For instance, if a customer is considering to order for a wine and says, I am thinking of Andréa wine ,’’ but the staff is aware that a certain martini is the same price but has a higher profit margin, he/she could say, ‘the Andrea is a good wine but most customers are switching to Martini, i think there’s something unique about Martini. Would you like to give it a try?
How to Run a Restaurant Business – 15 Effective Restaurant Management Tips
15. Know your demographic
Simply put, you need to know the people who frequent your restaurant. It is good to start with the basics like age, gender, ethnicity, etc. But it is also important to delve deeper and go to the heart of the problem, which is taste!
16. Have the best location
Those with existing restaurants have two options, find another location or better their current location. Those who are about to put up a restaurant have to consider human traffic, demographics, costs, etc.
17. Be cost efficient
You need to be realistic regarding your income vis-a-vis your break even line. Some would say breaking even is a good thing, especially in this economy. But most successful restaurateurs do not see this as an option. They would rather go for broke and provide better service and great food in the hopes of attracting more customers in the long run.
18. Generate a Buzz
More often than not, extremely sumptuous food and excellent restaurants do not get the attention they deserves because the owner lacks marketing or advertising savvy. This is especially true during openings. You do not need to go broke by paying for celebrity appearances or giving away expensive prizes. You should concentrate on inviting people and making people sample your offerings.
19. Never ignore the competition
There are two schools of thought here. The first is to place your restaurant somewhere with like establishments but with no competition. For example, if you are a Thai restaurant then rent in a food hub that has no such offerings. On the other hand some experts believe that for so long as the place is not overly saturated, a bit of competition is good. This forces you to provide better food and service, and continually improve.
In conclusion, i believe that with the help of the tips provided above, you will be better educated on how to manage your Restaurant successfully.