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Foodservice Management

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Your Business - Foodservice Management
While quite rewarding and always inspiring, operating a restaurant or dining facility is also a challenge. It takes tremendous perseverance and savvy awareness of how to please today's customer. Your business success comes from controlling costs, increasing sales, and enhancing the dining experience. Here are some simple solutions to help you manage your foodservice establishment more effectively and efficiently.
1 Strive for intra-management communication. No foodservice manager can cover every shift, every day. Keeping abreast of all establishment issues, concerns and needs is key for seamless shift changes. Use log books or planners to communicate with other supervisors and shift leaders. Doing so will facilitate communications and ensure critical messages are circulated. Your business will run smoothly when information is disseminated and managers receive a clear outline of main goals and expectations.
2 Implement an inventory control tool. Software designed for foodservice management is the best investment you can make to save time and increase profitability. Benefits abound with these tools, including food and beverage cost reduction; over-portioning and waste identification; and menu item profit analysis.
3 Regularly train staff, even on a tight budget. Ongoing training increases employee performance, productivity and satisfaction, which in turn improve sales and enhance customer satisfaction. However, with today's economy, training budgets are being cut in order to save money on the bottom line. In reality, employees with limited training are not a cost effective option. So opt for low-cost, long-term alternatives, such as cross-training, mentoring and role playing. And for new staffers, implement a short-term training program to help get.
4 Reduce inventory shrink. Prevent inventory theft by establishing clear guidelines for your commercial kitchen. Implement a policy on breaking down all cardboard boxes before they leave the area. Designate an employee break room for storing personal bags and carriers. And purchase clear trash bags to ensure tossed items are truly garbage and not recoverable.
5 Maintain a clean front-of-the-house. When it comes to restaurants, the cleaner they are, the better. Even the slightest sign of dust, grime, or clutter in the dining areas signal low-quality food and service. Customers are quick to judge an establishment and its menu offerings based on its FOH cleanliness. Ensure these areas are routinely attended to, from table tops to seating crevices.
6 Reevaluate your menu design. Promote new menu items with graphics and other visual tricks. Strategically place popular or top selling menu items. Eliminate dollar signs from prices, as they are unappealing and distracting. And consider hiring a consultant who specializes in engineering this most important restaurant tool.
7 Create an environment of respect and openness. As a manager, you want your employees to respect one another and understand that you are all working toward the same goal: the success of the business. Set the tone by being friendly and approachable and by working alongside your employees so they feel like you are all one team. Show your employees they are valued, and that feeling will trickle down to your customers.
8 Waste not, want not. Get kitchen staff in the habit of portion control for everything from appetizers to entrees and dips to desserts. Mistakes in portion size may seem small but can add up to large losses in the long run. "Less is more" is a good rule to follow on menus. If the menu is too extensive with too many different options, the costs for food purchases, storage and preparation will be high. Think about how to use the same ingredients in a variety of dishes so the kitchen staff can buy and prep
in bulk.
9 Customer Engagement. Coach servers on quality customer interactions. Have them ask open-ended questions to put customers at ease and build a rapport. When wait staff takes a moment to get to greet and engage with their guests, the entire dining experience will be more enjoyable for them. A personable server is a crucial component for creating a favorable and lasting impression.
10 Check Off That List. Use checklists for everything, from opening and closing procedures to equipment maintenance, shift changes and cleaning. A checklist ensures that all necessary work gets done and critical actions are not missed. Also it can prevent confusion, uncertainty or mistakes as staff go through shift changes or when introduced to new procedures.
Foodservice Management

Foodservice Management

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