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Creating a More Efficient Restaurant

The following article is a guest post from Felicia Baratz-Savage who is a writer and graphic artist living in Indianapolis, IN. As a contributor for Cooks & Travel Books, she specializes in travel, culture and education.

No one has to tell you that your restaurant requires impeccable organization to remain operational. Restaurant organization isn’t a matter of personal preference—it’s an absolute necessity since you’re juggling a number of tasks; all of which can be screwed up if certain things aren’t in their rightful place — receipts, recipes, cooking utensils and more. From bookkeeping to burger flipping, everything you need to do your job needs to be easily available.

However, keeping your restaurant in tip-top shape is a little easier preached … Keep reading

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Is Your Restaurant Really Clean?

The following article is a guest post from Felicia Baratz-Savage who is a writer and graphic artist living in Indianapolis, IN. As a contributor for Cooks & Travel Books,  she specializes in travel, culture and education.

How to Keep Employees and Customers Happy with Effective Restaurant Cleaning Techniques

Restaurant cleanliness is one of the major factors that affect how customers perceive your company. On the milder end, a dirty restaurant will affect the taste and quality of the food, and on the extreme end, it could even inflict your customers with food poisoning. Not only will it affect your appeal, but also the flow of business and the general satisfaction of your employees. No matter what size your restaurant is, … Keep reading

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Well Treated Employees Equal Better Business- Study Proves It

It never ceases to amaze me how many otherwise seemingly intelligent and nice people get this wrong when it comes to managing their own restaurants. They treat their employees in an “us” vs. “them” manner and are quick to scold, threaten, dock pay and let go of people and they try and rule through intimidation and fear rather than running things like the professional work environment it should be.

The problem is, this only hurts the business in the long haul. I understand it can get frustrating when someone fails to show and everyone else gets slammed or you see an employee misusing expensive equipment or carelessly breaking things that cost you money. But the way to get behavior to … Keep reading

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Eating at Your Own Restaurant: A Unique Marketing Idea

This is a good idea I haven’t seen spelled out before.

I wouldn’t do it every day but it is something you can put into practice a few times a week and use it to both get to know your customers as well as keep a better eye on your business and the quality of work coming from the kitchen and the servers.

It certainly can’t hurt and you have to eat anyway.

Many restaurant owners undoubtedly eat at their own restaurant often (sometimes more than once per day). They may eat at off-peak hours, in the kitchen, in the office, or some other location that is out of sight. I make a point of being highly visible when I … Keep reading

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10 Things You Can Learn from Steve Jobs About Running a Better Restaurant

Steve Jobs did a lot of amazing things, and not just with technology. The Apple stores are the most successful retail businesses on a sales per square foot basis of any retail business going.

There is a lot the average business person can learn from him and in this article these lessons are applied directly to the restaurant business. I’m going to guess your restaurant business plan could benefit from improvements in just about every one of these areas.

1. The customer-user experience trumps everything else. Restaurants should treat front-of-house and back-of-house efforts equally, and should subscribe to the mantra that made Jobs famous.

2. Keep the brand simple and contemporary.

3. Get inspired by the small things. Don’t overlook … Keep reading

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Creating an Effective Restaurant Management Bonus Program

The article below is great and one that every restaurant owner who employs managers needs to read, take to heart and implement immediately. It runs along the same lines as the book I noted you must read but this is very specific and tactical in its approach to managing your managers.

Too many restaurant owners either use their managers only as basically key-holders and employee checkers and give them no real power or incentive to help run the restaurant profitably or else the bonus system they do have is really just an extra payment every so often for putting in the hours.

A legitimate management bonus program needs to have:

  • clear written goals
  • measurable goals
  • goals that are within the
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Restaurant Management Tip: Lead By Example

Sometimes a lesson is easier to grasp when you hear it a few different ways. I’ve always been a strong advocate of leading by example and encouraging owners to know how to take on every role in their restaurant. You probably won’t be as good at it as the employees who do it every day but you should have at least a working knowledge of every job.

You should also be willing to pitch in and help when required. Managers and owners who manage without ever leaving the office and simply issue orders from behind a desk are missing a lot- guaranteed- and their business will suffer for it.

The article below offers basically the same input, written from a … Keep reading

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Restaurant Management Tip: Dealing With Employee Theft

I came across a list of suggestions for how to deal with employee theft as well as how to try and prevent it in the future. I have my own ideas based on firsthand experience with both my own employees stealing and helping other managers track down and solve their own theft problems. The bullet points come from the article but the added thoughts are mine.

Some tips on how to confront an employee who is stealing:

Make sure you have adequate proof. Yes- nothing looks worse and damages moral more than accusing someone of stealing only to find out they can prove they weren’t and you either made a mistake or blamed the wrong person. Be sure first, even … Keep reading

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How to Manage Your Restaurant Correctly- By Focusing On What You Control

Managing a restaurant is one of the toughest jobs that there is. You’ve got all kinds of moving parts that you are constantly dealing with problems both large and small while at the same time attempting to be proactive and forward-looking to grow the business. It is very easy to get caught up in all different kinds of distractions and it’s a job where you constantly find yourself without enough time to do everything you wanted.

My experience as a restaurant manager allowed me to be a much better restaurant owner because I could understand and sympathize with the challenges my manager was facing and I could work to ease the burdens and make life as easy as possible.

The … Keep reading

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How to Find, Manage and Motivate Great Restaurant Staff

Once you’ve gone through the process of creating your restaurant business plan and gotten your funding and are then in the process of actually opening a restaurant you will for the first time, and not the last time, unfortunately, run into the task of hiring employees.

Unless you run a hot dog cart or you come from a large and until now unemployed family, you are going to need to have people help you run your restaurant business. Hiring and managing employees is one of the single biggest challenges of running a restaurant and one you can either minimize by doing right or drive yourself so crazy with that you ultimately quit the business with because you are doing it … Keep reading

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