Managing a restaurant, of any size these days, is a constant juggling act of service and quality, with success being determined by word-of-mouth recommendations and online reviews from your patrons. It’s one of the few industries that we, at American Management Services, refer to as a Hybrid Business, because it involves manufacturing (turning raw materials into finished products), retailing, and service.
If you own one of the 600,000+ independent restaurants in the United States, and you’re starting to see cash flow dry up in your business, here are four key areas to look at:
Make sure the kitchen staff understands the correct serving utensils and dishes to use when plating. Using pictures to show the end product will not only help in gauging the portions, but also help with keeping consistency with your presentation.
Make sure you are not only training your staff in how they should be representing your business, but also lead by example by actively engaging with customers. Not only will it provide you an observational platform, it will also drive employees to deliver better service, and will create a personal relationship between you and your customers.
Running a business, especially a restaurant, is hard work, and in my experience if you are not in it to win every minute of every day, you will fail.