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     Ron's Tip Jar/Insights - Published by Ron Santibanez   

February 27, 2013

 


In This Issue:

Tips and Things - The Cost of Labor

Delegation

Gone....But Not Forgotten

 Restaurant Start Up - Kitchen Timing


 

 Tips and Things

The Cost of Labor

If an operation is expected to have productive employees who can consistently deliver the level of service that provides a competitive edge over the competition, adequate training and supervision must be present. Providing quality service and having productive employees involves a cost. Therefore, before labor costs can decrease and employees become more productive, expect your labor costs to increase.


Thought For The Day

"If you're not serving the customer, you'd better be serving someone who is."

~ Karl Albrecht


Delegation

Don't delegate to people who don't want the added responsibility. Not everyone wants to advance and it is an exercise in futility to force an activity on someone who does not want it.

If you have a history of successful transitions and people are comfortable they won't be set up to fail, they will be more eager to take on something new, especially if you reward achievement.  

  


Gone....But Not Forgotten

Once eaten, the meal is gone. What your guests take home with them are the memories of the environment, how they were treated, and the overall enjoyment. Teaching your employees the reasons, purpose and benefits of their actions, so that wowing your guests is something they want to do instead of something they have to do, is crucial.

Make sure every employee knows that their smallest gestures may be the thing that the guests remember most, the thing that makes each guest remember your restaurant next week.


Restaurant Start Up - Kitchen Timing 

  Whether they are the result of design flaws or unbalanced menu demand, kitchen timing problems affect customer service and employee morale. If you have timing problems you need to address them promptly. You should have targeted preparation times for each menu group, including appetizers, salads, main courses  and desserts. And don't forget about the bar. Drinks need to be served in a timely manner as well.

Kitchen timing problems can be mitigated by careful planning, training and practice.

 


 

You can now read todays Restaurant Business News on our website .  


 

Additional "Tips" are now available on "Ron's Blog."

 


   

Follow me on Twitter @ronsantibanez. I post frequent tips and suggestions to Improve Your Profitability.


Be sure to take advantage of our "Ask The Experts" page. This is your chance to ask any questions you have regarding restaurant operations, culinary, marketing and start up issues.

 


  

Visit our web site RestaurantExperts.  You can view additional tips and techniques in addition to restaurant industry news that is regularly posted on our Profit Line Facebook page.

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 We encourage you to contact us if there are specific subjects you would like to see addressed in "Ron's Tip Jar/Insights".

"Ron's Tip Jar/Insights" is a newsletter discussing issues that affect your restaurants profitability delivered by Ron Santibanez. You may also view past issues of "Ron's Tip Jar/Insights" by clicking here.

Contact us at RonSantibanez@gmail.com


For information regarding our start-up and profit improvement services, call us at 866-903-5875. You may also reach me by email at RonSantibanez@gmail.com

 


 

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