When it comes to improve the operations of a restaurant, always come to mind several factors: schedules and work shifts, Control tabs, food safety regulations, inventory list, sales reports, contracts, etc.
A operativa diaria capaz de acabar con la vitalidad de la persona You have decided to open a catering business, or time consuming sin saber realmente cómo funciona en términos económicos su restaurante.
Nevertheless, there are some techniques to improve these and other daily operations. Then I leave 5 of them, brought directly from the United States, So you can conseguir optimizar los procesos operativos de tu negocio.
How to improve your restaurant operations
1.- Identifies and implements processes involving all your gear
As far as possible, we must be clear about what works and what does not our business. What processes and procedures for our staff we have some autonomy and restaurant work without the boss is always? We can start making lists improvement points and relying on outside professionals with special skills that offer us standards and guidelines for concrete work so that our business implantemos.
Once implanted processes, first thing we have to do is instruct our team to the interiorise, since they will be responsible for daily work with them. The key is finding a balance between optimizing processes and empower our staff. further, publicly recognizing their good work, reinforce the team environment and feel part of the success of the restaurant is through their work.
2.- Works "for" your restaurant, not "in" your restaurant
Cash-flow, inventories, sales, personnel management, shopping, price fixing, etc. They are some of the terms on which the hospitality entrepreneur should have absolute control. But without forgetting the construction menu, relationship marketing, loyalty campaigns, social networks, etc., actions that contribute to the overall success of the restaurant.
Sometimes we out of our day to day, of our comfort zone, to get to have a global and strategic business vision. Many times it is important to be present in our local customers to watch and see how our team works, but in others it is more important to sit in front of a computer to analyze data, plan actions and set new goals that will contribute to future business success.
3.- Create data sheets and production sheets
One of the most critical in the success or failure of a restaurant factors are the technical sheets and sheets production the menu items. Well defined, we must indicate which costs every product we use and what it cost us the preparation of dishes. further, through Menu Engineering or Menu Engineering, We know on the one hand the aspects necessary for maximize the sale of profitable dishes Y, for another, how we put them in our letter to be in high demand.
Although increasingly it occurs less, the frantic pace of work does not help in the preparation of this documentation as necessary and important and many owners, along with their chefs, improvising on the fly allocation of costs and prices. only crear las fichas de producción estaremos ahorrando dinero; the future profitability of our business depends on it.
4.- Use management information systems
Current management systems allow us to integrate all data from our TPV, financial data, payroll, payments to suppliers, inventories, invoice management, etc. real-time and relatively easily. This will give us cost accounting, as well as a historical, the indicators needed to know the proper daily operation of our business.
Our time as managers and owners have much more value when we identify where there is a leak and the solution that we put. We have an obligation to seek 15, 30 O 60 minutes of our day to discuss, generate reports and perform audits of our business If we want to achieve long-term success.
5. simplifies, streamlines and simplifies
If we have chosen to have a set menu, a few dishes, which change according to season, we have a competitive advantage over our competition. On the one hand, we are simplifying our purchasing and inventory management, reducing waste and freeing up space in the chambers, Y, for another, We will be reducing inventory costs and raw materials mainly.
Improve your restaurant operations and save on costs
further, with this cost savings, we will have more freedom to launch deals, invest in marketing or redesign the chart with a different material. The important thing here is that simplification is internalized by all team members and above all, exist a corporate culture that fosters from the start.
These are just 5 techniques that can improve the processes of your restaurant, but obviously they are not the only. Whenever I talk to entrepreneurs learn something from each other, so I am convinced that you can apply that best suit your business with others that already have implemented.