Guide To Managing Small Restaurant Businesses

Starting up and running your own business cannot be known as an easy task. When it comes to managing a restaurant, it is even harder as hospitality business is quite demanding as it is all about making people happy and comfortable. Frankly, it is difficult and requires a lot of experience, good business organization, positive influence by the owner and skilled staff. Although it is quite difficult it is a greatly rewarding business with quite a lot of self satisfaction. Provided is a guide to managing small restaurants with 10 to 15 employees and tips to make them successful.

Task identification
First thing about running a restaurant is to make a list of the tasks that need to be done on a normal working day. Make a list including the mast important to the least concerned tasks like cleaning tables, cleaning toilets, invoicing, charging, serving dish washing, disposal of garbage and cleaning the restaurant. Once you know what tasks are need to be done you can properly organize your staff in groups to attend to them. The staff can be mainly divided in two as those working in the kitchen and those working outside. There has to be perfect collaboration and a harmonious system that combines them which is a manual or an automated system like POS or food management software.

Waiters, bartenders and chefs
Chefs have the main role in a restaurant. No matter how lovely the atmosphere and the serving are but if the food isn’t delicious no customer will want to revisit. If there are many chefs working in the kitchen appoint one of them as the head as too many could spoil the soup. First quality to seek in a chef is experience and passion to cook and make lovely food. Waiters have to be trained to be pleasant, quick and multi tasking. The most important thing where most restaurants fail is the communication between kitchen staff and the waiters. Specialized food management software for restaurants offer solutions for these by having the order made at the counter be displayed on a kitchen screen or the order printed on paper to be handed over to the kitchen. This way, errors in orders can be made minimum and the process will be quickened.

Competition and creativity
Rather than seeing competition as a threat see it as an opportunity to improve yourself. Be creative in every way, from how you present the menu to the dishes that are being used, uniform of the staff and the friendly and unmatched service. Come up with new and authentic dishes and probably a few that are unique to your restaurant.

Another important area where most restaurants fail is when maintaining the standards they establish at the start. Keep up the good work and keep your staff motivated to invent new things and explore the art of food making. Look at the business in a guest’s point of view to improve things furthermore and to serve them best.