Put Your Cost Control Practice in Place
You must put your cost-control program into effect the first day you open your doors....although it actually begins when you start incurring expenses for the planning and development of your restaurant. Converting to a cost-control; program when the business has been losing money often comes to late to turn things around. Remember: Cost controls in and of themselves are not a guaranteed formula for financial success. You must have the entire package in place to be successful today.
Thought For The Day
"Thank God for competition. When our competitors upset our plans or outdo our designs, they open infinite possibilities of our own work to us."
~ Gil Atkinson
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Coach Employees Strengths
Coaching an employee should not be limited to job performance aspects that involve a problem, or to those situations in which an employee is not meeting expectations or standards. Coaching applies to all areas of skills, attitudes, and knowledge, and is just as important for star performers who want to go beyond average performance standards and exceed your expectations.
Scheduling - The Basics
The overall objective in scheduling is to place the most efficient employee at the job and time where he/she will achieve maximum productivity at minimum expense. The greatest tool you have in controlling labor cost is scheduling, and yet it is most often so poorly done that it becomes more a part of the problem than the solution. So often, the employee’s schedule is scribbled on a piece of paper, or worse verbally communicated with little though of what is actually needed.
Properly preparing a schedule for a restaurant must take into account different factors, such as:
- The number of covers and large parties expected each day.
- At what time maximum production must take place.
- The skill and productivity of each employee.
- The employee’s desired schedule. Days off, availability, etc.
One other thing….don’t get caught short on trained personnel.
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