There are two important areas that must be considered by restaurant owners and managers. First, manage areas in the areas of detailed food ordering, restaurant cleanliness, inventory, marketing, and food health. Second, managing customers and restaurant staff – this area is usually more difficult. Restaurant owners need to interact with staff and consumers to find out their opinions, respond to problems, and ensure restaurant staff perform tasks as written in the employment contract.
Restaurant Owners Have Many Tasks
Restaurant owners generally work in all areas, but there are some who focus on the front lines or back lines. You need to appoint a manager in each area to carry out the philosophy of management. Tasks in the kitchen might be handled by a chef. But in larger restaurants, this task is handled by the kitchen manager. A good manager can manage restaurant’s daily tasks well, but restaurant owners still have to check their work routinely to prevent bad habits. New information about food prices, consumer demographics, and nearby disturbances due to development projects can force you to re-plan your Business Plan. You might need to change menu prices, expand the consumer base, or look for other income such as from catering businesses or event marketing.
The manager or restaurant owner must also manage the marketing department. Traditional platforms – although still effective for some restaurants – are not as effective as they once were. This forces restaurants to try new domains in marketing such as advertising on social media, promotions with the help of GPS, and others. A recent survey in the United States found that 82% of consumers use their cellphones to find restaurant directions, locations, and opening hours. Around 75% of consumers choose to find information about restaurant menus on the internet. Reliable managers implement various marketing strategies to reach the best consumers – where most of them spend their time on the internet and in front of the HP screen.
Manage HR Consistently and Effectively
Many restaurant owners prefer to work in the back, but no one can avoid contact with the public. A study from Ohio State University found that 60% of restaurants closed their businesses or changed ownership in the first year, and 80% of startup restaurants went bankrupt within five years. This should not discourage you, especially if your food, service and restaurant location are very supportive. Therefore, planning a business strategy is very important. One thing that needs to be planned is how you will manage your restaurant. Handling people tactfully, firmly and consistently can ensure a successful business.
Every restaurant staff must know their duties. In other words, you need to train your staff in preparing food, serving customers, and maintaining cleanliness. Every staff must be able to handle customer complaints, and instead make it an opportunity. Most consumers certainly know that humans are not free from mistakes. What makes a restaurant successful is how it handles consumer complaints.
Deal with Important and Not-Important Problems
Every manager / owner of the restaurant has a different personality. Even though there are unscrupulous managers who shout at their staff, you should not copy that, especially in front of a crowd. If you are not satisfied with the performance of your restaurant staff, you need to plan a meeting schedule to discuss the issue. By regularly doing this, you can control your anger. Most staff will admit that they have done something wrong or feel guilty, rather than justifying and instead shouting.
But unlike the above, dealing with unsatisfied consumers should not be delayed. If you are busy doing something, try to find someone else to replace you. That way, you can discuss these consumer complaints. Listen carefully and summarize what consumers mean. You might misunderstand. Once you understand the problem, apologize on behalf of the restaurant even though it is not certain that the consumer is right. The consumer is always right when filing a complaint. Promise you will follow up on this problem, write the details, and comp all or part of the customer’s meal. For serious problems, provide free incentives for extra food.