A restaurant owner/manager have to wear many hats in order to manage day to day operations of a restaurant. Only a food entrepreneur who can extract various skill sets from his personality can survive in this business. He has to manage different aspects of business including food quality, house kitchen, sourcing of raw materials, marketing, customer service and public relations. While well-funded MNCs are involved in this business to cater to high income group, the middle and low income group customers are still being catered by standalone restaurants which are owned by an individual or a family. In these small restaurants, the owner is also the manager of the unit who usually looks after staff, house kitchen, raw materials and customer service. To run a successful and profitable restaurant, the owner/manager should consider certain improvisations, which are:
The golden rule of business is that customer is always right. This saying cannot be truer in the restaurant business. How you manage customer complaints, even when you do not agree with them, will define whether the customer comes to your restaurant again or not.
All employees of a food joint need to be at their best performance during peak hours. This is only possible when each and every employee is aware of his/her job responsibility and is willing to give his one hundred percent as and when the time demand. The customer experience of the service largely consists of food quality and behavior of the waiting staff.
A big part of restaurant management is advertising. Restaurant advertising has come a long way from newspaper ads and radio spots to online advertisement through food portal. Social networking offers a low to no cost way of promoting your restaurant.
Cash flow includes the amount of cash that a business entity generates during the day to day functions of production, sales, purchase and other allied services on a daily, weekly and monthly basis. It includes both the cost and revenue of a business. Higher inflow defines effective management.If the restaurant owner/manager is not aware of this basic concept of any commercial enterprise then he should make himself updated with the latest happenings.
Promotions are very important for any restaurant to attract young crowd who have disposable income. It may include happy hours, two-for-one dinner specials, cheerio –o- keenights, live events etc. These activities would increase the revenue as well as capacity utilization.
The restaurants which have been serving the customers, develop a certain goodwill and brand loyalty with their clientele and have all the resources – food, equipment and staff. They are suitable for catering small and large events. Relying on retail sales will only keep you one step behind your competitors, So an owner/manager should think of onsite catering as an important revenue stream.
Business review on a daily basis affect the performance of business as a whole and on a departmental basis. The same is true for a restaurant also. The daily usage of raw materials and sales & operations can be recorded and analyzed on a daily basis.
Usage of Information and Technology systems allow restaurant owners to track sales, cash flow and food inventory. This can greatly simplify day-to-day restaurant activities, helping to manage food cost and payroll efficiently, as well as track the popularity of menu items and their sale.
Change in food price, best menu item and the cost of running a business changes. Therefore, it’s important that restaurant menus have prices that keep a combination of best menu, bestselling items and best seasonal demand.
Switching to energy efficient light bulbs and low flow faucets are just two ways that restaurants can save money (and the environment).
Managing a restaurant involves many different parts from hiring and firing to tracking sales and basic accounting. There are lots of tools available to help make managing a restaurant easier, including IT systems and daily business reviews. A good restaurant manager is able to delegate tasks and knows when to ask for help.
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