When operating a restaurant, it is critical to make sure that all the operating parameters, processes, and procedures are optimally design and in alignment because efficiency is crucial to the success of a restaurant. Here are some tips on how to drive a higher level of efficiency in full service restaurants that can help drive better unit economics and profitable hospitality, even at low sales levels.
1. Review Processes and Procedures Take a look at the steps employees have to follow to get the menu done and deliver service. This should include from the time the product is delivered in the back all the way through prep, cooking, assembly, and delivery of service. <more>
2. Check Your Platforms and Resources What equipment and technology platforms are you using? Technology and equipment must be part of the integrated solution for it to truly have the most impact, <more>
3. Consider Layout Size The design of the overall facility, both in the front-of-house and the back-of-house, is a critically important piece in the efficiency battle. The bigger the space, the more employees, energy, construction costs, and repair and maintenance will cost you <more>
4. Assess Products and Promotions How difficult is it to prepare your products during a busy period? This is a vital question to assess, since it requires that all the stations of your restaurant work together. <more>
5. Manage Labor Deployment Labor is currently either the largest or second largest line item cost in many restaurant budgets, and the cost of employees is going to go nowhere but up. Some of the states have already instituted legislation that would take the minimum wage to $15 per hour.