The more I observe the sector, I am more aware of the different actions should not stop performing in the direct management on running a business Hospitality, beyond belonging to a franchise that is an independent restaurant.
I say they are management habits which undoubtedly they will take you to its success as They will help you progress and get better, stay abreast of the latest trends and not get carried away by the inertia of the day to day or settle into our own comfort zone.
Management habits for a restaurant
Emphasize that every entrepreneur must assume responsibility as a capital in the direction of your business selecting a location on a “first area” for the launch of its new location. In the case of a central franchise, this responsibility would add a good selection of future candidate profile that will become part of the franchise. These two aspects will be critical to business success.
As entrepreneurs and managers restoration, We should maintain certain habits of internal management to ensure the success of our business, Being a very dynamic sector. We must be alert to new trends both product and image and know how to adapt to them.
Maintain a fixed unchanged letter we become boring and obsolete so it is highly recommendable that there is annually a modification of a 20% letter about, maintaining quality and selling plates with higher demand but offering freshness and innovation, thereby achieving one customer loyalty towards our product.
Within the internal management habits, which are certainly the most prominent and extensible for all sectors and businesses, we always keep in mind the "Operational excellence", getting the highest quality product offered, an appropriate image to new trends and exceptional service to the customer.
As future management habits, highlight know well the restoration and gastronomy trends both nationally and internationally. As I said at the beginning, everyday keeps us, but it does not lead us to success, It does not show us the reality of the future, their tastes and trends. Must attend food fairs most important in Europe, whether in France, Germany, Italy or Spain. You have to know the American market and the European. NY, London, Madrid and Barcelona set trends in the catering sector, not only for its cuisine but also for its atmosphere.
This habit must be included in our road book when we decided to start a business. You have to spend time and money to learn about trends, we have to observe and adapt, if not, fail.
He habit of cultural management in hospitality
Finally, I would include the habit of cultural management applied to our sector. Organized restoration in attendance at congresses and interesting presentations of the sector is essential AECOC, HIP O RESTAURANT TRENDS, among other, in which, definitely, firsthand the experience of other entrepreneurs, learning is the best that we can have and of course you always this assistance takes new ideas and concepts.
For individual restoration, understanding that both attending conferences and fairs not be so easy for its high economic cost must use all the information that today we have within our reach as blogs, newsletter, specialized forums, among others, in which we keep you informed and updated. Failure to do so is not justified.
The difficulty is keeping habits, but would no longer be habits, but we must be constant, This way our comfort zone and our success will be no management and innovation will be in constant progress.