Restaurant Management Running a restaurant can be one of the most stressful jobs as well as the most fun and rewarding jobs. If the manager is a good leader with excellent leadership skills and has great followers the restaurant will be rewarded. If not the restaurant will plummet in sales and no one will be pleased. While developing a business. staff is important to running a successful restaurant, it is also essential that management focus on its public relations as well as its sales and marketing strategies. Staff developing is vital for restaurants to run smoothly. A restaurant is composed of two sectors; a Front of House (FOH) and theirs a Back of House (BOH). The front of the house is what is visible to the customers? eye. Customers can not see the back of the house. Back of the house is where cooks prepare the food and where the dishwasher is located. Manager Brian Aycock explained that if a manager develops his staff, it makes the restaurant run smooth. The store will profit, the employees and the guest will be satisfied (Aycock). If the staff is not getting along, a lot of tension will grow inside the restaurant and co-workers will not work with one another as a team. In return the customers will not be happy and the profit will not be as desirable. When customers are not happy with the visit they had at the restaurant, they will then spread the word to all their friends. Each staff member of the restaurant should have nice and clean hygiene along with good manners. Having good hygiene is very important whether an employee is waiting tables, washing dishes, or cooking. If an employee does not shower friction will start to grow between the staff and no one would like to work or even be around that employee. Working in the food service industry with overgrown nails or dirty nails is against the health code and could contaminate the food being prepared by the employee. Being around a customer with bad hygiene could possibly hinder the customer from having a memorable time at the restaurant. Having good manners is also mandatory for every staff member so that no problems can surface between the staff and customers. Steve Marchetti explained that each employee are to meet the minimal standards set forth in the employee handbook and also deliver on the company?s commitment to their customers (Marchetti). A restaurants commitment... ... middle of paper ... ...ded once they see that the sales will be increasing and tips will be larger. Good staff will increase good public relations which will result in better business. Marketing a restaurant is the most important part in running a restaurant. If a restaurant is not marketed, no one will know about the restaurant causing it to lose money to operate forcing it to close down. Prices on the menu should always be appealing to the restaurant target market and set towards the products on the menu. It is essential that a restaurant develops its staff to the fullest, for a strong staff creates better sales and the public is pleased . Works Cited Aycock, Brian. Restaurant Management. Wilmington, NC. 10 February 2005. Marchetti, Steve. Restaurant Management. Wilmington, NC. 9 February 2005. Marketing Strategy. Internet Center for Management and Business Administration, INC. 24 January 2005, . Stone, Bob. Successful Direct Marketing Methods. Lincolnwood, Illinois: NTC Business Books, 1989. The Sample Business Plan. Kundo Inc. 27 January 2005. . Wasserman, Michael. 15 Techniques When Dealing With Customers. My Success Company. 25 January 2005. .
Dave Thomas an American restaurateur and a philanthropist once said, “It all comes back to the basic. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.” (thomas). Everyone can agree on Dave Thomas, but I have a couple more criteria to add to his idea of a great successful restaurant. If I go out to eat I might as well pick a place that, though may be expensive, has scrumptious food because why bother going to spend money on food you can make yourself? A great restaurant has to meet three of my criteria’s: the Décor and atmosphere, impeccable service and cleanliness, and most importantly the food.
Satisfying and pleasing customers have become something of a corporate obsession. Customer is served in the best, effective and most efficient manner and this practice has become critical.
Lombardi, D. (1994, June). Chain-restaurant strategic planning. The Cornell Hotel and Restaurant Administration Quarterly, 35(3), 38-40.
Upon first glance, the cleanliness of a restaurant is one of the first things customers judge. Cleanliness can be the deciding factor on whether customers will stay or find a new place. The floors of the
Having prior knowledge of a customers needs, habits, and questions before or during every interaction and transaction can boost customer satisfaction. (Zueschner, Raymond. (1997). Communicating Today. Boston: Allyn and Bacon.
The restaurant business is a challenging industry and if a company has a strategy that works for them as well as their employees, it should stay the course and tweak as needed.
Soman,D & Marand, S (2009). Managing Customer Value: One Stage at a Time.: World Scientific Publishing. p9-14.
What aspects of restaurant work are especially challenging to wait staff, and how does Barcelona’s approach to management help employees overcome the downsides of the job? The aspects of restaurant work that is especially challenging to wait staff would be poor management and customer satisfaction. In this profession of being a wait staff in many instances it is very difficult to please everyone one that you serve. The approach that Barcelona’s management took in helping their employees overcome the downsides of their job they gave them the green light in allowing them to do what was right in making the customers experience a happy one. In giving them this freedom, it made the wait staff feel like they were a part of the organization when it came to decision
its closing time at the restaurant and the staff is working on cleaning and stacking, making it ready for tomorrow. It’s been an old habit for the staff and the bosses to stick together with the cleaning. The restaurant finishes serving its last customer at around 11.45 everyday and by the time they clean up and close shop its nearly always 1 AM. The founder of Harry’s Dhaba Harvinder Singh Sodhi -Harry to his friends has always believed that it is important that the serving staff and the managers work together to ensure that they are all focused on good customer service rather than un-necessary hierarchical power games. This view comes from his own humble beginnings as a push cart vendor when he started out to now an owner of one of Ahmedabad’s fast growing restaurant chains. He believed that ensuring that all his staff was on the same page in their focus on customer satisfaction ensured that every one of them did their jobs properly and felt a form of ownership towards the business. This ensured that new employees coming in also bought
The more you are able to provide what they want, the more you should expect what you really want, namely: productivity, quality, and service”. These are the things that a manager should consider. With all the aspects that a restaurant manager needs to consider, what does a restaurant manager do to keep their staff motivated? The objective of this research is to answer this question and to give idea to potential/or present restaurant managers on how to motivate their staff effectively. This research will include ways and theories on how to motivate staff. This would be helpful for them as they can train their staff to be motivated. Not only train their staff but also train themselves on how to motivate their staff. As a result, managers, owners, employees, and also customers could benefit from this paper in the long term run and also as part of this research, 4 restaurant managers were interviewed to gather more information and to see their own perspectives about this certain topic. These 4 managers were asked the same questions and in these research, their answers are to be compared to one another and to previous researches about this
I got the authorities to do anything in the restaurant and give instructions to the employees which are working under my position. I always give suggestions if they face any problems while doing their jobs. I make the roaster for them that every staff member must know about their job timing that when they starting and finishing their job. By giving them proper objectives every time they follow that instructions and we achieve our goals in a proper time. Every week I make a roaster and set up a plan or objectives for restaurant and whole week then all the employee follows that instructions and make our goal easy to achieve it in a given time.
McDonalds believe that good customer service is the responsibility of everybody in the company. Every employee has a part to play in providing with a service with best practise found anywhere in the trade.
The restaurant industry is a multibillion dollar industry that continues to grow each day and change the community that they are in forever. Opening a new restaurant will improve the economy dramatically because it will increase the amount of money that is spent in the community. There are many positive factors to opening a new restaurant in a community that boast economic, social, and political remuneration. A new restaurant will create jobs, it will support local food producers and it will help a community economically because the restaurant is giving money back through paying taxes. Socially it will create a new business market with business partners and create “Smart Growth” which focuses on changing the atmosphere of the community and where everything is located (Bealocalist.org, 3). Lastly, a restaurant must abide by certain government regulations because it will have to follow certain rules and regulations that will have to be approved by the health department. Opening a restaurant will have a positive and lasting impact on the community as long as restaurant owners abide by the legal requirements and adapt to the community.
There are many ways that you can talk to people, but not all of them are the correct way. When speaking with customers, you need to make them feel l...
Restaurants provide homogeneous products, though service delivery may differ from one place to another depending on the caliber of regular customers registered over a period of time as well as the target market. This means in most cases, service delivery will remain the main factor behind success of any enterprise in the hospitality industry.