We asked veteran operators how they tackle some everyday challenges. A chef assists in training new staff , oversees cooking processes, develops menus, and provides input in marketing decisions that affect the restaurant. In order to run your business smoothly, you need to make sure you address any staffing problems head-on. Whether dining inside or outside, diners should consider the risk they pose to restaurant staff. For many restaurant owners, knowing how to deal with cash flow problems starts by simply getting a handle on the employee payroll process. If they refuse to wear a mask whenever they’re not actually eating, or if they dine out despite feeling ill, risk goes up for everyone in the restaurant. Hiring the right people, and then making your expectations clear right from the beginning, will help your new restaurant staff come together as a team. A survey found out that 82% of Generation Z workers said restaurants provided their first job. Keep your menus clean – no grease and no food or water stains. However, there are still plenty of human issues you need to address in your restaurant scheduling. Make sure your staff is thoroughly trained and has memorized the menu. But You’ve Been Underpaying for Years. Problem employees inevitably surface in most workplaces and small companies aren't immune. “I’m always thinking about how we have norovirus outbreaks, and it spreads so easily throughout the restaurant. & More... See first-hand how Restaurant Engine can help your restaurant attract more customers. Engage in social media and digital marketing. Before deciding how to visit a restaurant (or whether to do so at all), a diner should first understand how they might endanger the people around them, just to enjoy a meal in public. One of the most common mistakes any hospitality business makes is with the way they position their menu. How many customers are you feeding each day? Having employees leave is bound to happen at some point. Maybe it’s time to take it off the menu. To combat the potential of burnout and to … Restaurants need to always be prepared for a wide variety of safety issues that could adversely affect staff and customers, including kitchen injuries such as burns and cuts, food-borne illnesses due to mishandling, slips and falls, and sanitation issues. Managing restaurant staff has its own set of challenges. An incompetent staff can also irreparably damage your current and future customer base. It goes from person to person, booth to booth, menu to menu,” he says. Yet, a common problem exists as many restaurants hire the wrong people and have a high turnover rate. Train your staff to be accommodating but firm. Placing greater emphasis on finding and training staff will help you reduce costs over time and will allow you to provide better customer service and a better customer experience overall. by Nick Mancall-Bitel Jul 24, 2020, 1:12pm EDT Share this story. Let your menu be a tour guide. Beyond turnover, restaurant operators face a number of staff issues every day, ranging from struggles with internal communication to recruitment. No one ordering the fish fillet? Sometimes, the problems are obvious, such as attendance issues … Common Problem #1: Your Menu A great menu is a real balancing act. “The less physical contact we have, the better,” Kowalcyk says. Time and time again, franchisees and other restaurant owners have found that understaffing can be deadly if it is not addressed immediately. But all restaurant workers are in some danger when diners carelessly eat out. Kitchen staff has a restaurant turnover rate of 18% and are less likely to leave, while folks in management roles have a restaurant turnover rate of … If diners sit outside, on the other hand, they slightly reduce the risk of person-to-person exposure for servers, since experts agree the virus cannot travel as far or remain viable in outdoor environments. If the customer is perfectly pleasant, treat every step of the dining experience with the same care. Photo by Rock’n Roll Monkey on Unsplash. Whether dining inside or outside, diners should consider the risk they pose to restaurant staff. This can be accomplished through photos and/or creative text. What’s the profit margin? More than inventory. None of them are risk-free, but some of them are lower risk.”. Problem between two staff members slide, it could fester and spread to other outbreaks at.. Of hiring and Training the right employees starts by simply getting a handle on receiving! 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