Successful restaurant. If you are opening a restaurant, beyond the practical and bureaucratic aspects, it is rather simple, managing it correctly and bringing it to success is quite another. In this case, in fact, other skills take over, which draw more on management and skills that are much more similar to those of an entrepreneur.
A successful restaurant, in fact, in addition to offering a good kitchen or a dream location, is first of all a well managed business, where every single aspect is constantly planned and monitored. In all other cases, there is a restaurant that is struggling to take off and is often destined to fail. Most chief of the hall, in fact, often commit a whole series of small errors, which over time can create malfunctions and management problems. And it is precisely these errors that prevent success, constituting a real obstacle in the optimal management of a restaurant.
So that your restaurant works and you finally start to bear fruit, it is therefore very important that you know all the most common mistakes, in order to avoid them and correct the management as soon as possible.
Manage a successful restaurant: the most common mistakes
Do not delegate
Let’s start with one of the most widespread errors concerning restaurant owners in particular. In fact, often because of the fear or excessive control mania almost always tend to centralize more roles in their figure, thus hindering and slowing down all processes.
Often the owner is also a cook or room manager, or he decides to also cover the role of manager, a figure that requires a strong specialization and can not be improvised. So, if you’re going to run a successful restaurant, one of the first steps is to delegate as much as possible.
Do not use a management system
The need to delegate and entrust management to a specialized manager is linked to another very important aspect, which restaurateurs often decide to neglect. We are talking about management for restaurants, or software designed and designed to facilitate the work of the restaurateur or manager, from the point of view of planning and optimization of activities. Relying on the right program is very important and can really make the difference, as well as facilitate and lighten the work of the owners or manager on duty. One of the most complete on the market today is Ristomanager, a software downloadable on tablets and PCs. Find out more about Ristomanager!
Do not plan costs and investments
It may seem trivial, but often this aspect is completely improvised or even worse neglected. The management of a restaurant is equivalent to any commercial activity and, therefore, must be planned and monitored in the same way. Being in control of costs and investments is essential to avoid unpleasant surprises or deficits that could then lead to bankruptcy. Also in this case, obtaining a management software can be very useful, facilitating the carrying out of this activity.
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Do not subdivide tasks
A badly run restaurant is often a restaurant where confusion reigns supreme. Orders are forgotten, the dishes arrive late and are different from what was required. In short, in all these cases the problem often derives from the presence of personnel who are not adequately trained or who are not fully aware of their duties. The main mistake a holder can make is therefore not to clarify the roles and clearly define tasks and duties.
Table management tablet: find out which one to buy!
Do not build an identity
Finally, another mistake that can cost to a restaurant is also the lack of personality. An anonymous restaurant without a specific character may in fact go unnoticed and suffer a competition that is more competitive and able to offer greater personalization. Building a well-defined identity is therefore a fundamental step to create a successful restaurant, which is clearly recognizable by its customers. Starting from the menu, then passing through the location until you get real promotional and loyalty initiatives, every aspect is able to provide its own contribution. Therefore, to conquer its customers, it is necessary to risk, dare and propose innovative menus, which are richer in personality if necessary.