Independent restaurant owners: Are you sure you really know your operation?

  Stephen W. Ayers. CEO, STAY Ahead Hospitality.

In today’s ultra competitive market, restaurant owners and operators need to be in complete knowledge and control of every aspect of their operation. This is not only so they have a good chance of making reasonable profits and a living out of their establishments, but also quite simply in order to survive.

Expenses are increasing substantially and menu pricing cannot always keep up. What can be done about this?

Every independent restaurant should undergo an in-depth ‘audit’ at least once a year. We do it for our own bodies and take steps to correct failings, so why not with our businesses?

A good time to do this is during the quieter periods of the year, and the start of the year may provide that opportunity.

The points that should be covered in this ‘checkup’ are many, and if there has never been an in depth audits then I suggest that the establishment start keeping a history and make comparisons every month/year to ensure that decisions on improvements are made and kept.

The long item menus are a thing of the past, and shorter menus are in. This allows focus on getting each dish right, and keeping less range and amount of stock. Some restaurants even have only daily menus depending on the Chef and his inspiration for that particular day, or what is on offer at the market.

Use of seasonal produce keeps the costs down and freshness up and also builds your reputation in the community.

A few obvious tips, but how many follow them? :

1. Do a regular physical check of your establishment. Leave nothing out. Carpets, chairs, tables, painting WC’s, windows, everything. Check also for cleanliness.
2. Check the kitchens and all equipment for smooth and efficient running.
3. Check all the refrigerators: Hygiene, correct storage for FIFO, cleanliness, overstocks, dead stock.
4. Check dry goods store (and Beverage store):  Dead stock, overstocking, due by date, comparison to stock on computer.
5. Check procurement: Usage of seasonal produce, price quotes, amounts.
6. Check kitchen preparation and production for compatibility to business.
7. Check menu costing by recipe.
8. Check menu pricing comparison with the competitive set restaurants.
9. Scrutinize scheduling for maximum efficient use of staff, revenues per hour per staff.
10. Continuously check popularity of menu items to offer the best menu to customers, and make sure all servers know what menu items taste and look like. Taste checks.
11. Be sure to check guest experience and follow up on complaints. Tripadvisor.

These are but few of the steps you need to take to ensure that your establishment stays actual, offers the best service, the best taste and value in a great and enjoyable atmosphere, and profitability will be the outcome.

For more information and help please go to STAY Ahead Hospitality