A System that Ensures Success

Every business that is, or has ever been, has long searched for the elusive 'system that ensures success'. The high failure rate for new-start restaurants just proves how elusive this utopian business model is. 

Is There A System that Ensures Success?

Many top, successful restaurants could claim that they have the winning formula, however, if that system was transferred and replicated in a different restaurant the same results may not apply. Unfortunately, there is no sure-fire way to guarantee to make a restaurant a success. How your business prospers will be dependent on many variations e.g. what your concept is, your location, your premises, quality, menu, service, décor etc. and how all these ingredients interact with each other. The many variables explain why finding success in the restaurant business is always difficult. If you manage to master all factors and create a thriving restaurant, the best advice would be, not to change a winning formula.

Here are a few handy hints and tips that you might want to consider to help you on your way to achieving the success your aiming for.

Back of House

• Invest in quality commercial refrigeration that will guarantee the preservation, freshness and safety of your stock. You might have the best chef in the country however dishes will never achieve their full potential without quality ingredients. Read our Top 5 Pieces of Commercial Refrigeration that Every Foodservice Business Needs.
• Thorough cleaning and maintenance of equipment are essential. If your kitchen equipment isn’t working at 100% you can never hope to achieve maximum output from the kitchen and its staff.
• Training of all staff should be made a priority. In the kitchen, all members need to possess the knowledge of how to create every dish on the menu to the same standard and consistency every time.
• Experiment with your menu ideas. Don’t be afraid to be creative and inventive. Ask your chef for input and to offer their expert advice. Once you find a menu that is popular and works well within your restaurant concept don’t be tempted to add any more changes and stick with that winning formula.

Front of House

• Leave room to move. Although you want to seat as many customers as possible, cramming in tables and chairs will actually deter guests. Diners will expect enough space to move and a degree of privacy when they sit down to eat.
• Open up your restaurant to families. If you limit your restaurant to a certain demographic you are automatically shunning a majority of potential custom. Try to create a business that is accommodating to all potential customer bases and is indiscriminate of job, age, salary etc.
• Aim to offer something exceptional that your customers can’t experience anywhere else. Cherish and nurture your customers as they are the people providing your profit.
• Create an enjoyable, welcoming atmosphere that your customers want to be a part of.
• The staff working the front of house need to understand the importance of courtesy, helpfulness and the efficiency needed to interact with guests on a one to one level.
• Quality and presentation shouldn’t just be concerned with the dishes you serve and what they consist of. Extend the same standards to your beverages. Choosing bar refrigeration, commercial bottle coolers and commercial wine coolers to complement your design and decor will not only ensure that your drinks are served at the perfect temperature but will also do a great job at advertising and displaying the range you have available.

Allow all elements to fuse together to create the ultimate quality experience.