Taking on a new business endeavor is always difficult, especially when opening a new restaurant. Even after all the investments, time, and effort, no one can know if the venture will be profitable. This is why managing the establishment is so important. Minimizing risks with good management, is a certain way of raising profit that will determine the success of any new restaurant.
Because starting a new restaurant takes a lot of financial investment, managing the budget should be top priority. Profit is the goal, and together with daily expenses it will determine the price. Together with the financial consultant, a manager should make a prediction when the restaurant will start making profit, and adjust service price accordingly. Without cutting back on quality, the manager, together with the chef, and head of service, should always make regular reviews, look for ways to cut unnecessary costs, and explore alternative suppliers.
The Golden Rule
The golden rule of service is: “The customer is always right.” From the food that comes out of the kitchen, to the service at the table, everyone, and everything needs to be governed by it. And for a restaurant to blossom, the manager (but also each staff member) needs to monitor quality control of their work. Regular interactions with customers are key, and can allow the manager to realize certain problems. Ensuring customer satisfaction, will bring the regulars back time-and-again, and draw new ones in.
A restaurant’s service is only as good, as the quality of its staff. Each staff member needs to be aware of their responsibilities, duties, and their superior. While the manager is responsible for both outside, and inside dealings of the restaurant, the kitchen is managed by the head chef, while the head of service takes care of the dining room. The lines of communication during service hours should be made clear to everyone. While daily staff meetings, before the first service, will introduce everyone to their daily task, and the expected customer estimate.
Everyone who deals with food should be aware of the importance of cleanliness. Not only does it allow the restaurant to run, conforming to regulations, it can also be a way to build character of the staff. Ensuring each staff member takes care of their own station will discipline them, and help out the cleaning service at the end of each shift.
Be it a fast-food dinner, or an exclusive restaurant each member of the staff needs to be in uniform. Branded quality promotional clothes not only help with marketing, making the restaurant stand out from competitors, it also provides everyone with a sense of belonging. So the manager needs to be creative when choosing uniform design, while the staff need to take care of their uniforms, making each night a memorable occasion.
Importance of Promotion
Even before a new restaurant opens, the manager needs to work alongside marketing, and public relations to get the word out to potential customers. All the preparations account for nothing, if there are no customers. Creating a promotional campaign around the opening night is a great way to start, while regularly reaching out to the local media can target clientele directly. Later, special offers, discounts, and appetizing new menus can get people interested to come in greater numbers.
Even though a new restaurant is a risky venture, it can be a great way to breathe life into the food scene. With good management, risks can be kept low, and an unexplored market will be ready for the taking.