RESTAURANT SYSTEMS AND PROCEDURES
How can you get the best restaurant systems and procedures for running your restaurant, without it costing you heaps of time and money.
Owning and managing a restaurant is hard work, and if you have never done it before, there is going to be a massive lesson in learning how to operate a business with so many requirements that you need your attention.
Hospitality has multiple areas that need to be controlled at all times, otherwise costs can blow out and operations will suffer, and along with this, anything that goes wrong can cost a lot of time and money.
Reviewing restaurant systems and procedures is a very important facet to saving money and having an effective business. We can learn so much from our mistakes, and can improve many things as we go day by day. All the things that happen are lessons to be learned. And we become better operators with the more experience that is gained.
For example, in my restaurant, I found that I was always telling the staff what to do when they were standing around. Many of them actually didn’t know what to do as they were young and inexperience, and were always looking for guidance on what needed to be done. I got very tired of having to repeat myself many times a day to multiple people, and at the end of the day, always having to check the close and see that all the tasks had been completed.
The lesson in this was to have systems and procedures.
A system creates consistency and responsibility. So this is exactly what I did.
I documented opening and closing procedures; that were a laminated checklist, so this could be marked off as the task was completed.
This system worked really well as it gave responsibility and initiative to the team in being able to do a job without having to be told what to do all the time. I even went beyond this and created a ‘don’t know what to do list’.
This list had all the miscellaneous items that needed to be done at many different times of the day, but had no time period allocated to it.
Examples are wiping down tables, cleaning up the newspaper stand, polishing cutlery, etc.
In a restaurant there are always tasks that need to be done, and it is being able to notice them and see them.
The procedures gave the inexperienced staff something to follow while they gained experience and knowledge of working, and once this lesson had been learned, they had more confidence in their position and work ethic.
So the lessons learned in this situation was two-fold.
The inexperience staff learnt what needed to be done and they gained confidence in their job and became productive team members.
For myself as the manager, I learnt that having a system created more time and increased productivity and consistency within the business, which benefited in saving money.
Systems work well in all areas of business, and it doesn’t matter what type of business it is.
Operations, management, training, finances, marketing are all the different areas that have systems available that can be used to make life a lot easier and give more freedom to the owner and more happiness amongst the team.
It takes time to create systems for the business, and there are many systems already available.
It is how you want to pay for it, to get it implemented into the operations.
You can create it yourself, and this will cost time, and can you afford the time away to do this work and are you experienced enough to actually do it and it is done properly and completely.
You can buy it, and this will cost money. There are many places where you can purchase these systems, and we have them available on the Business Manuals Made Easy website for easy downloadables.
Once you have the system ready, you will then need to train the staff to use these systems. This is another factor that needs to be costed in, but once it is done, then it becomes part of the induction process and daily operational procedures.
So look at how much your lessons are costing you, and learn from your lessons.
By reviewing regularly, you will be able to see how you can improve productivity and increase your costs at the same time.