- Real Estate search and lease negotiation
- Menu Development
- Design & Construction Management
- Marketing Plan
- Follow Up with Client post opening-TBD
Stop doing what you have been doing because if you don’t stop then nothing will improve. Guaranteed!
As a follow up to my newsletter last month, I have been doing some serious implementation of my theories. I continue to pursue my course of action because, in the longer run, I feel this approach will prevail.
Basically, we have been coaching and encouraging ownership and executive management to set objectives with their key people who want to earn more and to show them the pathway so in fact, this is able to happen.
I will use the Sous chef as an example. I do this because people in this position always want to earn more and they want a pathway for a better, more lucrative career. Assume they are making $16 to $20+ per hour. If you look at working 40 hours per week this is $41,600 per year. Not bad, but hardly enough of a salary to buy a home, acquire a new car, buy new furniture, etc.
So as an owner, how can I provide a pathway for them to $50,000 per year or even more? We are still in the test phase, but we are working with a number of clients with their Sous chefs or staff members who want to be sous chefs. Here are some key questions we pose to these valuable people:
I think you get the picture of where I am going in this dialogue. The lesson is this: If you enhance people’s responsibility and give them pathways to grow so they can earn more money because the business will flourish and will have the capability to pay more.
Ownership, managers, etc. must provide an opportunity for their people to grow and earn more. Are we doing this or are we just talking about it without putting an action plan together and implementing it? And following up on it?
We believe in weekly management meetings for key staff members to disseminate info on results compared to the plan. During the next seven days until the next meeting as an owner, general manager or chef, you should be coaching, training, following up, and encouraging these people who “want to make more money.”
Are you doing this or are you complaining, whining or wanting to move out of Seattle to another city with your business? Mostly what I hear is the complaining and not the encouragement and coaching. I do a fair amount of coaching of ownership and key management people so they can get on top of their game to move the business upwards. Patience and action are required on everyone’s part!
Next month, I am going to share with you more of this data. We as restaurant people are in a bit the of a crisis like the situation with labor and we need to think “outside of the box” to move our business along.
For more information or questions, please contact Arnold Shain at email@example.com or by phone at 206.679.1037.
Firstly, we all know turnover is expensive.
Secondly, most of what we see with independent operators (non-large chains) is that the orientation, training and follow up are “not as diligent as each one of these items ought to be.”
Why, you ask?
And these are why many restaurants lose lots of newly hired employees during their first several weeks of employment. This can be avoided.
Since turnover is expensive, it can be disruptive to operations and make the job of managing a restaurant even more of a challenge than it already is.
Here are five proven ways to take better care of your new team members so less of them leave during those critical first two weeks:
You want to make a great first impression with your new hire(s). Having a well thought out system that is thorough and complete will make the person feel excited and good about their selection to work for you. They will be happier, more productive and a contributor to the team.
For more information about creating “better” training programs, please contact Arnold Shain at firstname.lastname@example.org or by phone at 206.679.1037.
Assisted in the repositioning of Greenlake Bar & Grill into a new full-service Lunchbox Laboratory with design & construction and overall concept.
QQ Taiwanese Bites
(sister restaurant of Facing East)
Inspired by the success of Facing East in Bellevue ownership desired to do a quick serve, grab ‘n go version of Facing East where most-all of the items are prepared in the commissary kitchen.
We assisted in the design & construction, hiring & training, set up the bookkeeping systems and followed up on the day to day operations.
Over the last several years restaurants have called upon me to (1) Build Brand Identity and (2) Build Sales. I’d like to cite several examples below that discuss (a) what I did, (b) how I did it and (c) the results:
Here is a sample of a unique happy hour: We developed a Happy Hour with over 40 food items with a full range of items from the dinner menu. We also have specialty drinks. The hours to serve the happy hour menu is selected carefully. Believe it or not, Happy Hour sales are in excess of 50% of the total sales in a restaurant doing significant sales.
So the ingredients in this program are (1) price, (2) selection, (3) quality, and (4) promotion. For promotional efforts we put a “bug” on the home page of the website that goes right to the menu, we distribute neighborhood flyers monthly, post interior signage and work the social media.
Call me to create your own significant Happy Hour with these ideas.
The theme of your restaurant exists-let’s just leave it. So, what we did was to create a “theme within a theme.” To promote we use social media, the website and the biggest boon to increasing the sales has been the service staff. They are fully engaged for the obvious reason of enhanced guest check average.
As a result, what we have seen happen is that the level of service has been improving because of giving the staff the vehicle to have more engagement with the guest to discuss higher end products. Notable their dinner sales have increased double digits since inception.
Call me to create your own significant dinner menu with the idea of having a “restaurant within a restaurant.”
Brunch is already popular. So how do you get separated from other restaurant brunch offerings? Create a situation that is putting you as an expert in a particular category. Here is what happened: What is the most popular brunch item? Eggs Benedict. So let us keep your existing menu but create a section featuring a vast selection of Eggs Benedict (7).
They make a big deal of it by stating how they make their own hollandaise sauce and have country potatoes and have cage free eggs and specialty English muffins. The section of the menu is highlighted right in the middle of the menu. I suggest you highlight this area in a different color so it stands out from everything else.
Once again, the Benedicts are going to (1) enhance sales via raising the guest check average which (2) causes service staff to be more engaged which causes a better/best guest experience. You become known as the “expert in Eggs Benedict” vs just another brunch place. Incidentally, they probably have one of the largest brunches in the city.
Call me to create your own significant brunch menu with the idea of having this being a more memorable section on your menu.
I am advising clients to become more and more specific and unique in their approach to building their business. “Simple” adjustments like previously mentioned can bring you both brand building and financial rewards. It is a competitive market out there and there is no slowdown of new restaurants so one needs to be more engaged in brand building in order to maintain their position in the marketplace.
Call Arnold for us to work with you to enhance your brand at 206-679-1037.
Over the years restaurants, especially chains, do gift card promotions for the month of December. Most of the time I see gift card sales which are very high. Most independents have a harder time with this promotion because they do not have the entire infrastructure to do it correctly and maximize their sales. What follows is a step by step methodology to assist the operator for this promotion.
As a footnote I strongly suggest you do a Thanksgiving promotion where you donate a portion of your sales to the hurricane flooding or the fires in California. We think it is a good idea to have a table piece talking about the disasters and that you are going to donate 5% of your sales to the relief disasters. We might suggest you utilize your social media to announce what you are doing. We suggest you use the month of November for this charitable act.
Gift Cards are the #1 most requested gift. Develop your own strategy, plan and financial objectives to include:
Host the event early November or even in October. The purpose of this party (s) is to get your clientele in the mood for the season and to choose your establishment as the “go to place” for their holiday entertaining, dining and socializing.
Don’t wait until the middle of the holiday season, when your customers are busy and traveling, get on their radar now!!
Call us to help you assemble these two promotions. Arnold at 206-679-1037. We have done this numerous times and have had success in increasing gift certificate sales as well as holiday bookings.