Irrespective of what the TV shows and movies make you believe successfully running a restaurant whether big or small is something newbies and so called accomplished businessmen struggle with alike.
It needs tons of work, sweat, discipline and most of all perfect time and task management as you’ll be cooking, tasting, managing, recruiting, need I go on? So we interviewed 5 of best chefs around and asked them what it takes. Here’s what most had to say.
Well it’s easy to lose sight of what you love to do with so much work in hand. From one spot to the next it’s always going to seem like a whirlwind of a day which at times gets really frustrating. After all if you love the kitchen that’s where you’d want to be right?
Remember what matters in the end is the quality of the food you serve and the customer experience. Give them a lifetime of a dining experience and your PR will peak.
Lay a strong foundation
Not only for your building but laying down a strong foundation or in other words streamlining the work early on sets up a nice tone for the future. You’ll be managing 100’s of tasks and people which during hectic times can result in mismanagement or inconsistencies.
Set firm systems and line of communications amongst waiters, chefs and other members. No two restaurants function the same way, see what best suits yours.
Build the right team
One of the most difficult tasks you’ll need to accomplish is setting up a team. Finding people that share your interests or have same passion isn’t easy especially if you’ve just started out and have small, hot, clamped up kitchens.
In the end it’s about getting the job done irrespective of the circumstances and helping your employees learn and adapt. That’s how the best restaurants operate. Here’s a team building guide you’d like to read about first.
Maintain a balance
It’s easy to get caught up with the work but one the best traits of any entrepreneur is that they always find a way back home at the end of the day. Finding this balance especially if you’ve got kids is important.
Trouble at home means trouble at work. Everyone starts small. Make the most of what’s around you and don’t let complacency slip in.
Keep up the quality
Like I said everyone starts small but only the ones that take their service and quality seriously are the ones that succeed. Make the most of the funds you have. Bring the best ingredients, materials and more importantly the best employees.
Having happy employees translates to happy customers. You’ll not always be around so make sure you train them right and treat them right and you’ll have a lot less to be tensed about or running around.