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Nothing is worse for employee performance than dealing with a mid or low level manag- er whose only qualification is having logged the most days as an employee.
6. YOU DON’T EMPATHIzE. Em • pa • thy (noun) – the intellectual identification with or vicarious experiencing of the feelings, thoughts, or attitudes of another.
Every single one of your employees has a strong opinion about their job. There are things that annoy them, motivate them, make them angry, make them laugh, etc. As a manager sitting in your ivory tower, it can be very easy to lose touch with what your staff actually goes through on a day-to-day basis.
Sure, you’ve been in the business for years, and you might have even worked your way up from dishwasher to get where you are today. That doesn’t mean you know what your dishwasher goes through every day in your restaurant. His experience is totally dif- ferent.
Unless you take the time to really under- stand every employee’s situation, you won’t be able to truly connect with them. Every manager has done it. And unless you un- derstand each employee’s plight you’re doomed to do it over and over again.
Being a restaurant manager is a tough job, but that’s why they pay you the big bucks right? (Sarcastic smile) On the other hand, strong, consistent leadership can make your job one of the most rewarding things you do in life, and your restaurant success- ful to boot.
So the next time you see employee perfor- mance faltering, look in the mirror before you start spreading blame around. 9 Times out of 10 the reason is staring right back at you.
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equipment yourself
There are a lot of simple fixes to big equipment items like refrigeration, ranges, and fryers that you can handle yourself. Learning how to be a restaurant equipment mechanic can save you tons of money in parts & labor and save you a lot of downtime as well. The back burner blog (
http://blog.etundra.com) has dozens of equipment repair guides available for free.
Add an over-the-top entree
Menu pricing is all relative. Things are only as expensive as the next item on the list, so why not give your customers something to compare against – something so over-the-top expensive that everything else on your menu will seem affordable by comparison. Bonus points for putting your highest margin items right next to the expensive one!
Refuse reservations
Reservations are a necessary evil in the food service business, or at least that’s how the traditional thinking goes. Sometimes, though, reservations just don’t make sense at all. Peak holidays – New Year’s Eve or Mother’s Day, for instance, are far too busy for you to risk leaving a table empty because someone is running late or decided to go elsewhere. So refuse reservations or take a deposit.
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Start managing portion control
A simple side like mashed potatoes doesn’t seem like a big deal at first glance – just whip up a large batch and serve them till they’re gone (or they go bad) – but for every extra ounce you put on a plate you’re losing money. Using portion control tools like scales and sized ladles will help your busy staff avoid overserving, and help you reduce leftovers.
Get a handle on inventory shrink
Food product is one of your biggest expenses, and because there’s always a lot of it laying around it can be easy for some to go missing. Sometimes this is unintentional and other times it is very intentional. Either way you’re losing money. Start with a good inventory system and then put some checks on employee misuse like clear trash bags (so you can see what’s getting thrown away), ban backpacks and other personal baggage from your kitchen, and train staff to minimize waste.
Stop losing business to allergies
According to a study by
allergyeats.com, accommodating people with food allergies could boost business by as much as 9%. This is because if one person has an allergy in a group of people deciding where to eat, everyone will change their mind according to which restaurant can accommodate the allergy. This “veto vote” means you’re losing a lot more business than just the allergic person, so start developing methods for accommodating allergies today.
p. 51 Energy Efficiency Tundra Specialties 888.594.4183 49 Learn to repair
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