Every restaurant or food business requires the implementation of restaurant management concepts to push the productivity level and improve the quality of service. In reality, there are many strategies to put into action, but managers can have a hand in using either a singular concept or a combination of theories, whichever is applicable to their particular needs and situations.
What are the different types of restaurant management concepts and which one is the most effective in motivating the workforce? Which one can exactly bring good results and make the establishment survive the stiff competition? Good food and first rate service are definitely crucial, but efficient management is vital to guarantee that the dining establishment remains successfully afloat.
A good planning strategy serves as the solid foundation that provides support to any business. Restaurants with the best planning method can assess where the business is geared at or can immediately identify off course situations thus appropriate actions can be immediately implemented. Planning does not end once the restaurant opens but rather, it is a continuous process while the establishment is in operation. The fact that a dining establishment is easily affected by external factors such as seasonal availability of certain food items or the changing taste of customers in their food preference makes it more necessary for a workable plan that can be easily adopted. A good planning strategy always considers the restaurant’s strengths and weaknesses, trends and opportunities which are useful tools in determining profitable prospects while being engaged in providing improved quality of service and products.
Just like any business undertaking, operating a restaurant is a team work. Each member of the team acts as a player with an assigned task that must be performed at the hilt and mainly focused at the customers’ satisfaction. However, the manager is responsible for steering the restaurant and its crew to sail the business waters smoothly. In the practice of this management theory, the manager can solely assume decision making on certain situations when it is no longer applicable to dip many hands into the broth. It is the manager who decides on what action is appropriate. Although the employees are given their own respective tasks, they are obliged to put them into effect only when the manager gives the go signal or instructions. Thus, it is extremely important for managers to possess knowledge on all aspects of operation in order to discharge detailed directions and to lead by example.
Providing good leadership is an essential quality of a restaurant manager. One who can give clear directions or instructions is also able to have control over the actions of the subordinates. Possessing knowledge about the work scope allows a manager to provide assistance to the staff in accomplishing their tasks while at the same time giving them the needed motivational push and recognition. It goes without saying that employees who are highly motivated exceed their performance expectations and are considered great assets to the company. That is why managers must come up with effective programs such as rank promotion, incentives and other benefits to encourage their employees.
In an industry where everything is as good as a last meal, it pays to be different. Customers patronize a certain food establishment because it offers something unique or the customers are satisfied with what they pay for. It is not enough that the restaurant carries some signature specialties. What seems to matter is to always have something fresh and exciting for the customers. As one of restaurant management concepts, being innovative can bring in the desired result. Innovative ideas can be applied to the food department or even on the physical lay-out and decorations of the restaurant. Nowadays, people tend to visit establishments with themes and menu that change regularly. Restaurants that have attractive interiors and quality food can invite more customers to dine whereas places that are unappealing can have a hard time enticing people to even set foot inside.
Providing good leadership is an essential quality of a restaurant manager. One who can give clear directions or instructions is also able to have control over the actions of the subordinates.