restaurant management is more than just to make sure customers get seated. It is about making sure business is booming through good and consistent times when you hit hard times. It is about making sure that the business has a staff that is also committed to its success. It is also about making money.
Competition: check out restaurants that offer similar dishes, and some that do not. If they seem to be busier than most other restaurants, and observe what makes them special. Gastronomic and control staff.
consider lowering prices: never cheap, but if it seems that the prices on the menu to be customers driving away, the lower the new prices may drag them back in
freshen up the menu: Diners her favorite, but restaurants want to stay in business need to revisit every once in a while the menu. Shedding light on the less expensive, but exciting, dish and measuring audience reaction. If the meal goes over well, and it is cheaper to set up and may sell more than the old standby.
Monitor employees: Leaders should last thing the restaurant to make sure that the staff is attentive to the needs of customers and well versed in the options menu. There is nothing more than a group diners wait staff sour face.
Time Management: When reducing the number of customers, so should the number of individuals who are working. Those extra hours spent on the cost of funds to work, especially when half the staff has nothing to do. Rather than keep the same staff work hours, and adapted to the times of congestion.
Direct Marketing: e-newsletters or pass out inside the neighborhood. With special rates, customers who normally would not pay full price you might choose something new when receiving bulletins opponent.
portion control: Pay attention to the amount of food and are discarded. If the plates look like they have more left than they eat consumers, and this is an indication that the plates are being filled. Food that goes in the garbage bins is money wasted.
Specials: consider adding special low prices to the list. Take dinner items and make them available on demand. Give diners the option to mix and match and main dishes and sides. Throwing together offers include a free dessert or iced tea and unlimited soda during the meal. Work deals
two-for-one to increase customers, as do the family-friendly budget options like kids eat free on a certain day of the week.
happy hour: the addition of two television sets and advertising for happy hour. Beverages and often bring in big business and diners often asked snacks to go with those meals. Better yet, a lunch buffet during happy hour also encourages diners to pay extra fees for less expensive options.
Supplies: Consider changing suppliers if you find one that is cheaper. It can also be used as leverage against the current suppliers who want to hold on to their own projects.
Inventory: Department of restaurant meals should know that you are selling. This can help to simplify the menu to play until my favorites. It helps to avoid spending money on food that will spoil before anyone order a dish that has been purchased.
Keep your eyes and ears open. Customers give a lot of information away when they think no one is looking or listening.
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