Luxurious Lamenting - The 6 Do-Nots of Restaurant Management (and How to Avoid Them)
- Written by News Feature Team
There is a multitude of aspects involved in running a restaurant.
From ordering produce, to managing the kitchen, to dealing with floor staff - the list can seem endless. Whether you’ve got a management team or a single person undertaking the restaurant manager role, there are some common blunders that can be apparent without the right care taken. Read on to find out how you can avoid the top 6 do-nots of restaurant management.
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Not thinking putting the customer first
Always. The golden rule of business – the customer is always right.
Even if you don’t agree with a customer’s complaint, how you handle it will determine if the customer comes back to your restaurant. To ensure you don’t ruin your restaurant’s reputation, make sure you approach every situation with a professional, calm and compassionate state of mind.
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Using sub-par equipment
The equipment you use in your kitchen - be it knives, white goods, cookware or cleaning utensils - is an extension of your restaurant itself. As well as this, the equipment you use is the tools of your trade, and so it is absolutely essential that you give your staff the ability to do the best job they can. Don’t skimp on kitchen equipment; opt for a reputable retailer to stock your restaurant, such Butler Equipment Commercial Kitchen Products.
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Neglecting to source ethical products
Don’t just buy the cheapest produce to cut corners.
Give your customers the experience they deserve by sourcing the best quality food and drink that is available to you. Think about sourcing from sustainable, local operations in order to give back to the community. Take pride in what you do, and this will permeate your restaurant’s vibe.
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Failing to make expectations clear to staff
From the wait staff to the house kitchen staff, each person that is working in your restaurant needs to be the very best that they can be at their job. Make your expectations clear to your staff from the outset, to avoid any disruptions in service. Ensure that staff arrive 15 minutes before their shift, and are briefed on exactly what their role requires them to do.
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Not watching your cash flow
Cash flow is the amount of cash coming in versus the amount of cash going out of your business on a daily, weekly and monthly basis. If you don’t understand this basic concept of restaurant finances, you put yourself at great financial risk. It’s very common for restaurants to run ‘too fat’ when cash flow isn’t taken into consideration, meaning they spend more money than they are earning. Don’t fall into this accounting trap. Ensure you watch your cash flow closely, and reassess finances at the end of each week.
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Promoting a stale menu
Both the price of food and the cost of running a business are bound to fluctuate throughout your restaurant’s life cycle. This may mean you have to adjust your menu to suit your financial needs. Furthermore, it’s also important that you’re using fresh, in-season produce. This will require consistent menu changes, which will in turn keep your customers keen to return to try your new menu items.
Running a restaurant can be one of the most rewarding businesses to operate.
Providing your customers with a culinary experience like no other, you should aim for your restaurant to be run as efficiently and ethically as possible. Don’t lament on your mistakes any further; ensure you steer clear of these 6 restaurant management do-nots.
Daily Bulletin
