www.RestaurantExperts.com

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

September 12, 2012

 


In This Issue:

Tips and Things - Focus on the Guest Experience

A Bit of Wisdom - How To Bring Customers Back

Restaurant Myth - Deliveries

How Much Does It Cost To Open A Restaurant?

 


 

 Tips and Things

Focus On The Guest Experience

Successful operations focus all of their energy on the guest experience. Anytime the attention focuses away from the guest, the chance for a return visit is diminished.

Some servers place their focus on the amount of money people are spending in order to maximize tips. The danger of this is obvious. It interferes with the server establishing good rapport with the guest.

Focus on the guest experience......and everything else will magically fall into place.

 


Thought For The Day

  Profit in the restaurant business comes from repeat customers that boast about your food or service, and that bring friends with them

  


A Bit of Wisdom 

 How to Bring Customers Back

Many of our clients have increased their focus on improving customer service during these tough economic times. They encourage their servers to be friendly and to "go the extra mile" to ensure a great customer experience.But there is still no substitute for operational competence.

You can have the friendliest servers adding a warm smile to every quest they greet, but if the kitchen can't get it right no amount of smiles can make it right.

Good operational systems and procedures ensure that everything is done right and efficiently. Don't forget that excellent customer service depends and good systems and not just great smiles.

  


Restaurant Myth

 

 ONLY THE CHEF OR THE MANAGER ON DUTY SHOULD CHECK IN DELIVERIES.

 The chef and the manager on duty are usually the two people in the operation with the least time to always do a complete, thorough job of checking in deliveries. Many companies use an hourly employee who is trained to be a dedicated receiving clerk during certain hours of the day. An hourly employee generally has the uninterrupted time to devote the attention necessary to do a good job checking in each and every delivery.

 


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


How Much Does It Cost To Open A Restaurant?

The most frequently asked question I receive is, "How Much Does it Cost to Start a Restaurant?"

The answer is.....it depends. Asking how much does it cost to start a restaurant is like asking how much does it cost to buy a house. There are many variables and options that must be selected before you can attempt to come up with the answer. For example:

  • Fast Casual or Full Service
  • Free Standing or In-Line
  • Restaurant ready space or shell condition.
  • Landlord TI?
  • Hood or grease interceptor needed?
  • Size of space 
  • Interior finishes selected (options)
  • Type of furnishings selected (tables can range from $100 to $500 each)
  • Type of kitchen equipment needed

Completing a comprehensive feasibility study on a specific site or geographical location will determine the capital requirements and projected sales/profits & ROI of your concept.

For more information on this subject Click Here.

 


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.


 

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

Send me an email at Ron@RestaurantExperts.com if you would like a copy of our booklet, "How to Manage a Successful Promotion." Type "Special Booklet" in the subject line. 


  

Visit our web site RestaurantExperts.  You can view additional tips and techniques that are regularly posted on our Profit Line Facebook page.


Click here to view our feature page on our client, Salad Republic 

Please Visit Salad Republics New Website LoveSaladRepublic.com

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

Contact us at ron@RestaurantExperts.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 ron@RestaurantExperts.com

 


 

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We encourage sharing "Insights" in whole or part if copyright and attribution are always included.

Profit Line Consulting, Inc.