  |
Update December 28 2024 How kill (or run it correctly) a resturant !
Good Resturants are pretty rare!
Read why ..
Nine out of ten new businesses fail within the first two years of startup and of those businesses, the restaurant business can be one of the toughest.
I am always amazed at how some restaurant owners just don’t get it as to how to best turn a profit and keep their customers happy.
I have never run a restaurant business but my wife’s father had one for 40 years and I frequent dining establishments a lot because of my work and the travel it entails.
First off, it matters how good the food is of course, but I’ve been served cold soup, brown, wilted lettuce, broken eggs, toast coming late, meals served sporadically instead of all patrons getting their meals at the same time. You name it, it’s all inexcusable.
But there are so many other things that can hurt a restaurant to the point where folding up shop eventually becomes necessary.
The face of the business are the staff out front, and needless to say if they are under trained, not trained at all, ornery, rude or just plain not likeable, the restaurant is off to a bad start.
Not having your ducks in a row on opening day is a killer. Sure, there are some people that will give you a break on this one, but not me and many others like me. You either have it together or don’t open until you do. Either that or give a break on the price, but of course, that never happens.
New restaurants, by the fact that they are new, will usually garner lots of customers, but if someone has a bad experience, he or she will be sure to tell their friends and there goes a whole slew of people that might have come through the doors.
Restaurants live and die by word of mouth and owners have to be sure the word will be a glowing one.
Cleanliness is tantamount. I’ve been to a sandwich shop whose bathroom was disgusting. Another supposedly 5 star steak house in Portland had a cart of dirty dishes in the entrance way. A well-known eatery up near my house had an entrance area that smelled like soured fruit. Floors with leftover food from previous customers, dirty or greasy condiment containers on your table, crumbs on your seat or gum under that table all reek of poor management.
Paying attention to the details as to what is served and when, is also a way to maximize profits and might mean the difference between staying open or locking the doors somewhere down the line.
For example, a popular chain restaurant in the Carolinas I visited was packed every night. When I asked the waitress, who was obviously very well trained what the secret was, she said she had a full week of training, both written, off duty and with a trainer in real time.
They had strict rules: Sit people at clean tables and floors always and each was checked prior to seating. Offer cocktails within 3 minutes of seating and get those to the table immediately along with menus. They knew that alcohol stimulates appetite, throws frugality out the window and that drinks are highly profitable. People with a bit of booze in them order more, are more patient and also order more drinks. They never brought breadsticks or whatever before people ordered their food as it fills them up and they order less. All meals were checked by the cook, a main cook or manager and the server as to temperature, accuracy and appearance and any one person in the loop could turn food back without fear of retribution.
“Brilliant” I thought. What a concept: Well trained, thoughtful service and timing, clean surroundings and attention to every detail.
In conclusion, a word about restaurant reviews. We have a few restaurant review social media sights and many are rife with positive reviews and positive reviews only. Post a bad review and some people even chastise the posting party for not being understanding when it comes to the difficulty of running such an establishment.
Excuse me, but reviews are supposed to be honest. Sure it might be harsh on the owners, but people work hard for their money and deserve to get their money’s worth. Brain surgery is hard too but who is going to be “understanding” if they blow it because they are new or having a bad day. Honest reviews better both customers and restaurant owners. Customers get value and owners get to know what they’re doing wrong so they can fix it and survive. And isn’t both of these goals what we’re all after?
“Watching the markets so you don’t have to”
(end)
(As mentioned please use the below disclaimer exactly) THANKS (Regulations)
This article expresses the opinion of Marc Cuniberti and is not meant as investment advice, or a recommendation to buy or sell any securities, nor represents the opinion of any bank, investment firm or RIA, nor this media outlet, its staff, members or underwriters. Mr. Cuniberti holds a B.A. in Economics with honors, 1979, and California Insurance License #0L34249 His insurance agency is BAP INC. insurance services. Email: news@moneymanagementradio.com
Need Medicare?
Call me (530) 559-1214
Cal Ins License OL 34249
