Top 10 Tips to Operate a Successful Restaurant

Top 10 Tips to Operate a Successful Restaurant

There are a number of things that can go wrong within a restaurant. Once there is a breakdown in one or more areas, the whole business could soon be at risk of collapse if these matters are not rectified. Areas to regularly monitor are;

1. Simplicity. Making a menu too fussy and crammed full of a general mish-mash of items will deter a customer. Not only will the customer find the mass of selection confusing but the kitchen will also find coping difficult. The more menu items, the more recipes and ingredients are required. Mistakes will undoubtedly happen and the quality of food will have next to no consistency. Review your menu and narrow the selection, ensuring that you still leave an appropriate amount of variety for the customer.
2. Ingredients. All ingredients should be as fresh as possible and of a certain quality. If your ingredients are not up to standard, your dishes will not be either. Your produce will be responsible for the overall taste and texture of your menu items. If you are not satisfied with your supplies, consider changing your supplier. Look around for somewhere who can offer you quality and consistency all year round. Investing in suitable commercial storage fridges and catering freezers to store your produce is critical to maximising quality and freshness of foods. 
3. Preparation. Don’t leave the preparation of ingredients until service has begun. This will result in inaccuracy and mistakes. The inevitable rush to get ingredients ready will have a direct effect on consistency and quality. Rota kitchen staff to start prior to opening, leaving ample time to prepare items before customers arrive.
4. Uniqueness. Develop a dish that sums up your restaurant’s concept and theme. This dish should aim to encompass your business and should be unique to your restaurant. Develop something that stands you above other direct competitors in the area. Work together with your chef to ensure the best results are achieved.
5. Set an example. Act as you expect your staff to act. Lead by example and show your employees how things should be done. Whether in the kitchen, serving, behind the bar or customer service techniques, a good manager will excel in all areas. If you show excellence and enthusiasm your staff will emulate your actions and all aspects of your restaurant should run at a high standard.
6. Competition. Carry out some undercover work and find out what your direct competition is offering. Research the quality of their meals, the standard of service and the cleanliness of the restaurant. The décor, atmosphere and any promotions or advertising techniques should all be noted. Is your direct competition busier than you? If so, utilise the knowledge and information gained from research and devise ways to offer what the competition can’t. Introduce new USP’s and create some inventive promotions and events that will set your restaurant apart from the others.
7. Communication. Good lines of communication are essential in a restaurant. Talking to customers and gaining their perspective is an important way of assessing how your restaurant is perceived by the paying public. If you are unable to talk face to face with all customers, use other ways to gain information. Customer comment cards provide an ideal way to gather essential feedback. Communicating with customers is only half of the work. Clear and solid lines of communication between staff are a vital part to ensuring smooth operations. The manager should be able to co-ordinate the restaurant floor with the back of house section. Each area will have a leader and these leaders should be able to convey relevant information to each other clearly and effectively.
8. Monitor staff. Serving staff and kitchen staff, no matter how well trained, will usually develop bad habits over time. By closely monitoring staff you can note any behaviour’s that need modifying. Regular staff reviews and refresher training sessions will limit the number of bad habits acquired and will provide an ideal opportunity to discuss any necessary observations with individual staff members.
9. Refurbishment. Customers expect a certain standard and atmosphere when dining out. Always ensure that your décor and furniture is in pristine condition. A refurbishment can range from a splash of new paint to a change of furniture and a new layout. Whenever undergoing refurbishment of any kind, it should always remain in keeping with your theme and what your restaurant represents.

10. Customers. The experience your customers receive should always be at the top of your list of priorities. These guests are the people who keep your business running and so should always be treated with the respect they deserve. If a customer feels that they have received an inadequate experience, aim to rectify the situation immediately and effectively. If you can show that the incident was a ‘one-off’ and the level of customer service after the event is of premium quality, hopefully, not all is lost. Remind your serving staff of the importance of excellent customer service regularly.