The restaurant business is composed of many small and tiny tasks that it gets somewhat difficult to keep track of things. The restaurant business is one of those businesses that branches into keeping track of different sub-categories of things such as managing different portfolios and then designating different tasks properly as well.
Having said that, there are a lot of things which are necessary if you want to keep a profitable business. One of those things is actually keeping track of what is going on around the restaurant. In simpler words, monitoring everything under you and around you.
Start with the staff
Like everything, monitoring makes sense when you start from ground level and then work your way up. So, in order to start seeing what is happening around your restaurant, start with the staff. Managers are the people who deal with a lot of similar issues on a daily basis and then work their own way to rectify them.
A manager completely covers the functioning of the restaurant. Having said that, a manager also covers the food that gets served and how much of it goes back and in the trash bin. If careful attention is paid to that, then the reduction of portions can help save money as well as save the food from being wasted.
The inventory team has the duty of bringing and keeping track of raw items that are to be used in order to cook the food. It is their responsibility to ensure that the restaurant is provided with quality products while maintaining the cost aspect as well. A good inventory team knows how to monitor the market and products and source themselves accordingly. This does not only help in the quality maintenance of raw items, but it also helps the team decide which the more profitable source for their restaurant is as well.
This is very important based on what part of your business income goes into salaries. Staffing levels basically include timing different staff members in a way that they do not get overwhelmed when things get too busy. Pay close attention to times when employees seem too busy to interact with guests in a relaxed and friendly way, even unable to engage in short conversations. Watch for employees to stop making eye-contact with guests.
This is a sure sign that they are stressed and not able to perform at expected levels. Observing and monitoring the habits of coworkers and employees is not and should not be the responsibility of the manager alone. This branches into every person that is working for the restaurant. Supervisors and other key employees pay as much of an important role as the managers. This helps in workload being divided and being more effective in its nature.
Adapting the above practices will help you reduce your overheads and increase your profit margins simultaneously. Therefore, it’s important to acquaint yourself with them for maximum revenue.