A good restaurant management is generally based on two core values - serve great food and offer superior services.
However, to ensure the same consistently (and still maintain profitability) there are varied aspects such as staff hiring, food costs, inventory, vendor management, sales tracking etc which needs to be managed efficiently and effectively.
In order to be successful, restaurants need to follow the below –
Manage Time Effectively
Since managing a restaurant involves a variety of different tasks ranging from frontend to backend (such as management of customer needs, staff needs, P&Ls, food quality, service quality), it can become a bit overwhelming at times.
Therefore, it is important to organize proper systems and prioritize tasks accordingly. A key ingredient of all successful restaurateurs is effective time management.
Have the Ability to Adapt Changes
When things are not working out as per plan, or when there is room for more efficient working, restaurateurs need to be proactive in their approach to correct these shortcomings quickly. They should always be open to new ideas and ways to improve their restaurant’s operations.
Whether it’s adapting to changing consumer trends (such as health conscious menus, locally sourced ingredients, smaller portions) or to embracing technology to simplify restaurant’s operations, in order to remain competitive, it is very important to be keep innovating and changing.
Understand the Cash Flow
A restaurateur should always have accurate knowledge on all aspects of the restaurant’s operations be it staff schedules, food costs, inventory, cash handling practices etc.
However, one of the most critical aspect of restaurant business is understanding cash flow. In order to prevent high financial risk, the restaurateur must understand the basic concept of finances.
Based on the knowledge of monthly expenses and monthly revenues, the restaurant owner should always try to realistically analyze sales trends, payroll costs, customer counts, future sales and take action accordingly.