Restaurant management is an art when learnt properly and well practiced is quite fulfilling, I shall be delivering lectures on how to run a restaurant, feel free to post your questions.

Today we shall be looking at tips for successful restaurant management,

Tips on Successful Restaurant Management
Step 1
Let the staff know what your expectations are. The job description for employees needs to be thoroughly outlined at the time of hiring. You need to have a policy in place, regarding the entire operation of your restaurant. Set strict requirements and guidelines about such things as the menu, recipes, time management, and assignment of tasks, code of employee conduct and more. Have regular meetings with your head chef and all other department heads, to discuss any problems, suggestions and productivity concerns. Remember, you set the tone for the efficiency of your restaurant, so it's important to establish your authority early on.


Step 2
Build employee morale. If those who work with you feel disrespected or unappreciated, their job performance will certainly suffer. Avoid talking down to those who work under you and give them the feeling that they are part of a team. Motivate them with training workshops and special activities. Provide rewards, incentives and recognition for staff members who excel Have a "suggestion box" where employees can leave comments about their concerns or ideas for improvement.

Step 3
Make sure your customers are happy. If patrons are pleased with the food quality, service and prices at your restaurant, they are more likely to return and even bring others along with them. Creating a relaxing environment, having employees treat them with respect, providing them with prompt service and well-prepared meals, as ordered, all contribute to the satisfaction of those who come to your restaurant. You may want to leave comment cards, so that customers can let you know about what they liked or disliked about their visit.
Step 4
Work hard to meet your budget goals. Sit down with the head of each department and plan a budget. Find the best equipment, food and beverage suppliers and the like at the most cost-effective prices. Control fixed and variable expenses. Make all employees conscious of how many resources they utilize that may cause you to exceed monthly costs, such as wasting food and cleaning supplies. Make sure you have enough to meet your payroll, so that your staff can be paid, as scheduled.
Step 5
Develop a good marketing strategy to get the word out to more potential customers about your restaurant. Come up with creative and effective advertising, including ads in newspapers Distribute flyers in nearby areas and aim to get more publicity, in order to stand out from your competitors. Offer customer incentives, such as having a "Customer of the Month Wall", with photos of patrons on display. Each time customers are chosen, they could receive the free meal or menu item of their choice.
Step 6
Make sure that your restaurant meets the highest health standards. Cooking and dining areas, as well as restrooms, should be thoroughly sanitized. It should be emphasized to employees that they are required to wash their hands and make certain that utensils, plates, dishes, bowls, etc., are clean before customer use. Cooks and chefs must be careful to avoid cross-contamination of cooking utensils and must make sure that all surfaces are properly cleaned. These precautions will aid you in safeguarding patrons against food poisoning, viruses and more. It will also save your restaurant from being cited or closed down by health inspectors.
Step 7
Ensure that your restaurant meets all safety regulations. Emergency exits should be clearly marked, in the event of a fire or other unexpected event, and doors should be easy to open. Make sure that you do not exceed the seating capacity for your restaurant, to avoid overcrowding.
Step 8
Get rid of staff members who consistently fail to meet your standards. Those who are routinely late, treat customers rudely, do not get along with fellow employees and who are unmotivated will only cause dissension in the ranks. This should only be done, however, after every effort has been made to encourage them to improve their performance. Should they still refuse to make positive changes, you will have no recourse, except to terminate their employment.
Step 9
Consider using a restaurant consultant, if sales are continually down. A consultant can give an objective evaluation of your restaurant and tell you about both strengths and weaknesses. He can work with you to design a strategy that will cut costs, improve sales, update the look and feel of your establishment, draw more customers, conceive more appealing menus and create better marketing.



…… Consulting with Professionalism
No 5 Lafia close, area 8 Garki, Abuja
Reach us on these numbers
+234(0)8058420935
+234(0)7025488496
Email- laplageservices@gmail.com
Blog-   www.restaurantng..com

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It is a 10 question survey which would not take more than one minute.

The survey can be found by opening this link
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