As 2018 winds down to a close and we enter into a new year, this is the perfect time to assess your restaurant’s workflow and identify areas calling for improvement. In particular, focus on creating a strategy to eliminate unnecessary expenditures. The following tips will help you analyze and actualize your needs and goals.
You and your staff may already have personal goals you have planned for the new year. Generally, the main obstacle people encounter with personal New Year’s resolutions is creating realistic goals. This is true when identifying professional goals as well. It is important to honestly analyze the working dynamic of your restaurant and then develop simple, practical goals that your staff can realistically implement. Unrealistic expectations are demoralizing and can cripple your team’s motivation to implement changes. Dream big but don’t forget to listen and ensure you are not cooking up a nightmare for your staff.
Focus on High Impact Areas
After analyzing your restaurant’s workflow, you may be overwhelmed by the number of areas that need improvement. Start with the high impact areas. These initial wins will encourage future successes. Examples of high impact areas in restaurant expenses are portion control and menu pricing. Overstocking and over-serving are huge drains on your restaurant’s resources. If you only have the time to invest time and effort into one area of your restaurant’s workflow, invest in developing the formula that limits excess food purchasing and dispensation. Chain restaurants are successful to a large extent because they have mastered the art of proper portions. Once you have a handle on portion control, identifying reasonable pricing will be easier.
Spend Money to Make Money
An important part to creating a plan for success for your restaurant is ensuring that your staff is trained for success. No one would consider it a good idea to hand a scalpel to a med-student with a simple “good luck”. Similarly, your staff should not be given important responsibilities without any guidance on best practices. Take portion control as an example: your staff should have a clear picture of what each plated dish should look like. Even something as simple as displaying pictures of each dish with the proper portion sizes in the kitchen will help your staff adhere to new standards, which will also increase uniformity in the quality of your offerings. Once you identify the high impact areas of improvement within your restaurant, create a detailed action plan for training your staff to adjust its practices.
The new year presents a perfect opportunity to create an efficient, energized working environment at your restaurant. Make 2019 your restaurant’s best year yet.
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