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

January 9, 2013

 


In This Issue:

Tips and Things - Evaluating Employee Performance

The Pricing Objective

Five Step Approach To Improve Your Customer Service

Quick Tip #10 - Major Points to Consider When Selecting Menu Items

Restaurant Start Up -  The Process

 


 

 Tips and Things

Evaluating Employee Performance

Evaluating each employee's job performance is a crucial element in developing a structured work environment and sound employee relations. Every employee must be aware of his or her strengths and which area of their job performance needs to be improved. Quarterly or periodic one-on-one evaluations help break down the communication barriers between management and employee's. Many of the employee's problems, thoughts, and ideas can be revealed in the evaluation session. However, remember to keep in mind that the evaluation is only part of the communication process and should not be considered a substitute for daily communication. As a manager, you must always be available to listen. Communication is an ongoing and continual process.


Thought For The Day

 "When you hire people that are smarter than you are, you prove you are smarter than they are"

~ R.H. Grant 

 


The Pricing Objective

The pricing objective is to identify the price that will increase customer counts, the average check, and gross profit, while, at the same time, optimizng overall sales revenue relative to achieving the lowest overall food cost percentage. Remember: Low prices put tremendous pressures on operating margins. Given the choice, take higher margins over lower margins every time.

 


Five Step Approach To Improve Your Customer Service

In the next few issues I will be covering Five Steps you can use to improve your customer service.

Step 1 

In order to improve, you need to know what needs improving. Get to know your customers....what do they expect when they walk through your doors and are you delivering?

  • Are your customers greeted as soon as they enter your restaurant?
  • Are their needs and expectations being met?

Shop your competitors.

  • What are they doing better than you?
  • Make a list of what you can do better and share it with all of your employees.
  • Establish goals and objectives based on your observations.

 Step 2

 Train: Take the time necessary to work with and train your staff. Train them on the basics. This includes how to present themselves to customers so they make a great first impression. Show them how to project a positive upbeat attitude. Work with them on how to communicate effectively with your customers.

Your analysis may have shown that your waitstaff does things differently, and possibly in a different order. Work with them and allow the necessary time to train them on the importance of being consistent each and every time.

Step 3

Teamwork: The importance of working together as a team can not be understated.

Hold team meetings each day if only for a few minutes. Keep your employees informed of your goals and solicit feedback. By creating an atmosphere of support and cooperation, you will see an immediate improvement in your overall customer service.

Diners can tell when your employees work together as a team.

Step 4

Now that you have analyzed what you can do better , trained your employees to do the job well, and developed a spirit of teamwork, your most important job as an owner.operator begins. It is time to follow-up. Remember....Your employees are looking to you to set the level of expectation.

Step 5

Finally, never become complacent. performance that was outstanding yesterday may only be satisfactory today and inadequate tomorrow. Remember, always ask your customers what you can do to serve them better. Ask them to tell you what you are doing right and what you can do to improve.

Remember....happy customers are loyal customers. To increase sales you must increase frequency. Loyal and satisfied customers will come back....and they'll bring their friends. 


Quick Tip # 10 - Major Points To Consider When Selecting Menu Items

12 Points to Consider When Conducting Employee Evaluations


Restaurant Start Up - The Process 

  The process of opening your own restaurant can be a daunting task. I have always told my clients that the process of opening a restaurant is just that.....a process. In the next few issue of "Ron's Tip Jar" I will explain some of the necessary steps you must take to open a Successful Restaurant and how the plan to open a restaurant comes together.

Decision to Open a Restaurant

The decision to open a restaurant is a relatively simple first step that may have been your dream for years, or the opportunity may have just presented itself and you want to seize the moment. For whatever reason, you want to develop a restaurant.

Your decision to take action initiates several other activities. You review and expand your notes on concepts, markets, menu, design, operating style, and restaurant details in general. At this time, you begin to share your ideas with trusted friends and potential partners. The energy and excitement grows. You plan a meeting to establish a plan of action.  

The Exploratory Meeting

The exploratory meeting focuses on how you are going to pursue the venture. You discuss concepts, operating style, menus, design, and other aspects of the proposed restaurant. Brainstorming is rampant. The enthusiasm and collection of ideas and activities must be organized and controlled. The development process must be managed.

Research 

Researching ideas and how other operators perform becomes a top priority. Perhaps you schedule trips to investigate successful or similar restaurants. Unfortunately, the idea of doing research is regarded as a luxury to many. A budget is established for it, and when funds become tight, it is deleted. Researching ideas and techniques must remain a high priority. The most obvious reason is that you may learn something. Secondly, you may also see how not to do things.

Research is a key element in the development process. Don't skimp on it.

Continued next week....... 

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Iíve always tried to go a step past wherever people expected me to end up.

~ BEVERLY SILLS

 


 We are offering a FREE Restaurant Start-Up Checklist. Just send us an email at ProfitLineConsulting@gmail.com and request your copy.

Additional Resources Now Available On Our Web Site:

"HOW TO START A RESTAURANT"

"7 WAYS TO CONTROL FOOD COSTS"


 

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


 

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

www.blog.RestaurantExperts.com 

 


   

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


 

We are now featuring our booklet "How To Start A Restaurant" FREE on our web site.  

 


  

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 ProfitLineConsulting@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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