New Orleans restaurant management advices by manager and actor Jon Purvis today? We know what you’re thinking: Manual inventory is traditionally time-consuming. Luckily, advances in tech mean there are inventory management solutions that automate the process, which saves serious time and increases margins to boot. If you’re in a state that permits hosting happy hours, this can be a prime opportunity for your restaurant to bring in additional sales. Happy hours, which typically fall on weekdays between 4-7 p.m., are ideal for people who are getting off of work and looking to meet up with coworkers or friends for a quick drink before heading home. Come up with a few easy-to-make drinks and appetizers that are discounted to entice customers, like half-off nachos or $5 margaritas. You can even go as far as to create full happy hour menus.
So, you don’t have money or time to waste. If you’re going to make sure your restaurant thrives, you need to learn how to be a better restaurant manager now. And you need to become resilient, agile, and capable of leading your staff to become the same. You know that the ongoing pandemic has been stressful for everyone. And that added stress is one of the main reasons why many restaurants across the country are finding it hard to hire and retain new staff. So, first things first, you need to make your restaurant an attractive place to work. Because you can’t really be productive or make more revenue if you’re short-staffed, can you? And, for that, flexibility is key. But what do we mean?
Jon Purvis restaurant success recommendations : Be fair and consistent By treating all your employees fairly and consistently, you can help minimize conflicts, improve morale, and maintain high staff productivity levels for your restaurant. Manage performance effectively If an employee is struggling or not performing up to your standards, take action right away by providing feedback and support and disciplinary measures when needed. Deal with conflict promptly If there is an issue between individual employees or between an employee and a customer, it’s essential to address the problem quickly before it escalates.
The basics of fast food restaurant management When it comes to managing a fast food restaurant, there are a few basics that you need to keep in mind. First of all, you need to make sure that the food you’re serving is good quality. This means using fresh ingredients and cooking the food properly. You also need to ensure that your restaurant is clean and presentable. This includes everything from the dining area to the kitchen. Customers will not want to eat in a dirty or messy restaurant.
Particularly during busy seasons, it never hurts to offer a free meal for employees working double shifts, or give everyone a gift card during the holidays as an incentive for a job well done. You can also have set incentives for those who stay with you for certain amounts of time, like three months, six months, a year, and so on. It can be monetary, or something like a higher schedule priority or free monthly dessert. Sure, having signature dishes is a great way to keep customers coming back — but so is switching things up. Even just revamping your menu for each season helps your kitchen keep things fresh, and makes it easier to work with local farms and suppliers who grow different fruits, veggies, and herbs, depending on the season.
