Managing a restaurant was never a cakewalk. It requires all of your guts and wit for a business like owning a restaurant. Organizing customers, keeping the right music, a casual and comfy ambiance, making the perfect food, a visit again experience for your customers, and on top of these things, you cannot lose your head and need to keep that first impression smile every time. And now that you have a different working model dear Restaurants, it has become more difficult to insinuate everything that you already had.
Needless to say, this can go awry. Every restaurant or cafe is bound to face everyday atrocities and problems and each new manager has to learn how to tackle them.
Here are the six common problems every restaurant faces and some ways to handle them.
Following the right procedure
The days are never the same. And by day I mean the weather, the mood, the occasion, the day of the week, etc. These all ultimately lead to the upshot of the flow of customers for that day.
This probably also changes the way restaurants follow their daily operation of "from Kitchen to the Table", sometimes. And now that of Contactless delivery.
For that matter, you must train your employees and staff accordingly to the day you probably feel it could have.
Do not make it too clumsy and chaotic so that employees muddle up things and end up with a mishap.
Finding the right staff
Running an ethical Restaurant requires a team effort. One of the common everyday problems a cafe faces is finding the perfect staff.
Finding and retaining staff is a tedious task because a restaurant requires staff passionate and committed to their specific tasks. They must follow the business ethics of their particular restaurant.
Try to consume those people who already show some part of the values of the restaurant- timeliness, inter and intra-personal skills, relationship management, dedication, orientation, exposures, etc.
This way you can match their tempo with your restaurant and in no time they will pick up your restaurant's ideas of the big picture.
When food is involved hygiene becomes the most crucial and embarrassing problem. And especially as of now (the Coronavirus period), you cannot afford to ignore it.
The manager has to handle hygiene while preparing, storing, packaging, and serving the food. The employees should properly be packed and educated with the hygiene and sanitization process.
Personal protection of masks, head-cover, gloves, shoes, sanitizers, hand-washes, and sundry other protection checklist needs the highest responsible behavior and an everyday lookout.
There might be some secondary issues too like rats and vermin, that have to be controlled by regular quality checks around the preparation and fridge area. Also, ensure that you are scheduled to pest control.
The first impression is the last impression, never waste your foremost interaction with the customer. As poor service can make your good food bad and its surroundings redundant.
And on the other hand, a satisfied customer will spread the word like never before.
Since restaurants are running on two models- dine-in and delivery simultaneously, restaurants need to roll excellent both way- as of online and offline.
Employ specialists and train your existing staff tightly. Make sure you deliver the same values as you do for diners. Lodge and handle complaints calmly and smoothly. Make a blueprint for both- online and offline ways and run through it accordingly.