10 steps to achieve excellence in restaurant management

If you are thinking of opening your own business or need to boost the profitability of the establishment you run or work in, you should not fall into the typical “rookie” mistakes. How? following the following followed to obtain it excellence in restaurant management:

Step 1: Know your market, in addition to your sector

Knowing the sector in which you work is key. You have to understand the industry standards, what are the best practices, what suppliers exist ... so far everyone agrees, but that's not the only thing. What segment of the population is your potential clientele? Do you think your place is well located? Do you know who your competitors are? What difference is there between your business and the one next door? What is special about your gastronomic offer? Understanding and knowing these elements is essential for any owner and / or manager of a restaurant. Council: Make a hole in your schedule to study your environment, visit your competition and learn from it.

Step 2: Hire by attitude and train your skills

The invoices are paid by sales and the human team is your sales force; they are the most visible of your business. Until a few years ago there was a very important lack of professionalism but, luckily, more and more people decide to train both in the classroom and in kitchen. Achieving a dynamic team with personality and a strong work ethic is more difficult to teach, so as a manager and / or owner you have a duty to train and improve your skills to maximize profitability and meet business objectives. Council: Hire by attitude and not by aptitude.

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Step 3: Implement a good management system

Having a team with an excellent attitude and well trained for sale is crucial, but for everything to be in line we must implement a good system of management, as well as a reliable and easy-to-use POS. The technology it must be at our service and not the other way around, so we must adapt this system to have controlled and well managed Inventory, the cash flow, the shift map ... data that we cannot ignore if we want to be successful. Council: Choose one technology that it is easy to implement and that it is compatible with other possible systems.

Step 4: Believe in what you do

Being a manager and / or owner of a restaurant It is not an easy job, in hospitality none is, however much it seems that "anyone can do it." The sacrifice is enormous, to the point that if things do not go as you want, the point of suffering is higher than in other sectors. You must believe in what you do and you must also like it, a lot. Council: "If you do what you like, you will never work."

Step 5: Surround yourself with customers and be one of the team

Legend has it that when customers began to enter through the door of the business the managers and / or owners of the same, hid. Right now, even the figure of the cook you have to (or are required) to go out to the room and attend to the diners. So we as business managers must become the best host, public relations and waiter we can be. In addition, this attitude will be reflected in our employees, since, as a minimum, we will be able to improve the work environment and, therefore, sales. Council: Be the first to set an example for the rest of your team.

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Restaurant management with Gastrouni

Step 6: Offer the customer more than they expect

Let's be honest, it's much cheaper to eat at home. Therefore, the restaurants They must also offer an extra, a plus, a WOW effect, which allows them to win the battle between eating at home vs. eating out. If we go back to step 1, what are we offering for customers to choose us from? And so that they repeat? Not everyone goes out to eat for food, but for other reasons: the personalized service, the VIP service, the atmosphere ... Council: Look for opportunities to surprise and fall in love with your customers every day.

Step 7: Cleaning, cleaning and cleaning

We've all seen those Nightmare shows on Kitchen in which Alberto Chicote entered dirty premises, with tables and bars full of dust, kitchens with grease for every corner ... it seems that in Spain we give little value to this subject when in the US 96% of the population has cleaning as first reason for choosing a restaurant. Luckily, more and more open kitchens appear, more impeccable premises and more personnel trained in following basic hygiene rules. Council: Offering an image of absolute cleanliness builds confidence, always keep that in mind.

Step 8: Create a small family around your business

For many, businesses should not be personalistic, since the company must always be above the people who are part of it. But when we are dealing with clients for 8, 9 and 10 hours a day, the personal takes a step forward. A good professional knows the names and tastes of his most loyal clients and also knows part of his team's personal life, so the relationship and work environment always tend to be more positive. Council: Relationship marketing turns clients and teams into brand prescribers.

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Step 9: Get out of the comfort zone

Once our own system of managementWe will begin to see how our numbers improve and how we achieve business goals. At this point is when we must plan other types of actions, be they training, innovation or technology, to give some examples. For example, taking courses in “throwing canes”, hiring a sommelier to teach us how to do a tasting, renewing the design of the menu with a local artist, offering cross-selling with the support of an NGO… we must be leaders and, as such , our vision has to be long term. Council: Getting out of your comfort zone is not easy, but it is essential to achieve success.

Step 10: Licenses, certifications, laws ...

When we are very focused on the daily operations of our business and we do not have a trustworthy person to lend us a hand, it is very common to forget certain dates for the renewal or updating of licenses, certificates, compliance with laws, insurance ... And although I do not know They are essential elements for the operational functioning of the business, without them we could not function, so we must give it enough importance to at least not forget certain dates. Council: Use all the tools at your fingertips (consulting, technology, etc.) to delegate compliance with these requirements.

Source: Gastrouni

I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
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