Successful restaurant management is both an art and a science. Along with managing staff, you need to find ways to keep your restaurant at the forefront of customers’ minds.
While every restaurant is unique, there are some general rules that can help managers improve their marketing.
Does your restaurant need an efficiency increase? A lot of eateries focus on their menu and marketing, and then when the eatery is buzzing with customers, workers are left scrambling to keep up with orders.
Learning how to improve efficiency requires a lot of analysis and revisiting what’s working and not working.
If you want to know how to attract workers in a labor market that is experiencing severe shortages, you’re not alone. In May 2022, 4.4 million people quit their jobs. While many quit to move into other positions, this still makes it very difficult for businesses that need to recruit new talent frequently.
Restaurants that want to know how to attract skilled workers in a shortage must adapt their approach to match the needs of employees in the hospitality industry.
Restaurant hiring is in an interesting state in 2021 as small restaurants and even large chains struggle to lure employees back into their establishments. Some restaurants are raising wages while other chains are looking to hire 20,000 employees at a time when hiring one or two seems impossible for some restaurants.
As a restaurant owner or manager, it is your responsibility to outline and enforce handwashing procedures to ensure that your restaurant's cleanliness meets the appropriate standards. If staff fail to follow handwashing procedures, the risk of foodborne illness significantly increases.
If you walk into many chain restaurants, you'll see waiters and waitresses wearing uniforms. Restaurant employee rules are in place in many establishments that dictate the attire and appearance standards of workers.
The owner is an integral element of a restaurant's success. If an owner's leadership skills are lacking, it will trickle down to other key employees, such as small managers.
A restaurant manager works behind the scenes to ensure patrons are happy and everything is running smoothly. They may not be directly involved in the restaurant's cooking, serving or bartending, but they do work with all of these parties to keep the establishment running like a well-oiled machine.
A restaurant has a lot of elements that lead to success: location, management, concept - and that's just the start. Restaurants, especially smaller locations, need to look at what franchises have to offer.
But how do you stand out as a smaller restaurant that isn't backed by a major corporation? Service. Your food. Your staff. You have the advantage of being able to provide a level of service that keeps customers coming back.
Restaurants have a lot of overhead, and one of the areas where costs are often overlooked is labor. You have to pay your staff, and if your scheduling is off, you may have staff sitting around being paid while not working much.
When you learn how to manage a restaurant, you should be taught how to reduce labor costs.
