4 Important Tips for Running a Professional Restaurant
by Mashum Mollah Business Planning 01 November 2019
Restaurant owners quickly come to realize that having great food isn’t enough to attract customers. While a good menu is crucial, building a brand that people can trust is essential. A failure to do so can lead to the dining establishment going under in months. Having a plan in place for both the good times and bad is the first thing any new restaurant owner should do. What other steps can be taken to run a professional restaurant and increase its chances of success?
Hire a Consultant
If profits aren’t flowing in as envisioned when the restaurant first opened and the business owner cannot figure out why it might be time for outside help. For example, a business owner might turn to a consultant for help with your business insurance, as the premiums are outrageous. Others rely on a professional to help with marketing efforts or to create a menu that attracts a larger crowd. It never hurts to get an outside opinion when something isn’t working, as a fresh eye may be able to spot problems the business owner has overlooked.
Plan for Slow Times
Every business goes through slow times. Consumers spend less money at restaurants during the summer in New York City, for example, as residents are out of the city more often. If a business owner knows this and accounts for the slower times, he or she can weather the slump with ease. However, this depends on where the restaurant is located, as beach towns might find they do more business during the summer months and less when the weather turns cold. Have an emergency fund in place for these times, so the restaurant can continue operating, or make plans to shut down during slow periods. Other options include cutting back on staff when business drops off or offering fewer dishes on the menu.
Choose Outstanding Staff Members
The staff members are the ones engaging with customers so be certain they present the right image for the brand. For example, an elegant restaurant will want staff who are well versed in different types of wines. On the other hand, a restaurant that caters to families needs employees that can relate to individuals of all ages. Never discount the importance of the staff when opening a restaurant, as the workers have a large role in whether the venture is a success or failure.
The Importance of a Business Logo
Customers often recognize a business not by its name but by the logo. For this reason, a business owner should work with professionals to create this image. It can then be used across all marketing materials to increase brand awareness while attracting attention. One thing to keep in mind when creating a logo is that is should not contain cliched images. Don’t use a chef hat or a plate with silverware for the image. Many restaurants do this and end up having their logo lost in the crowd as a result. It needs to be memorable and truly reflect what the brand has to offer.
These are only a few of many techniques that can be used in the running of a successful restaurant. Nevertheless, owners need to keep up with the times and ensure they are offering what diners want. Pay attention to current diet fads and offer one or two dishes for individuals following the eating plan. By ensuring customers have what they want and need when visiting the establishment, you’ll find you can attract attention and always have a crowd waiting to be seated.