Restaurant Forms

Great Restaurant Operations are Invisible to the Customer

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Restaurant Operations

Eating out is an experience with two faces and two sets of people. There is the emotional face and the restaurant operations side and there are the diners and the restauranteur. Diners are people first and wallets second. They respond emotionally to a restaurant where they are respected, listened to and spoken to personally. Good restauranteurs, like you, meet your customers’ emotional needs most of the time and make them happy to open their wallets. Great restauranteurs, as you can be, meet emotional needs all of the time.

You are a good restaurateur when you are on top of your restaurant operations, controlling costs and making profits. You are a great restauranteur when your restaurant operations are invisible to the customer, when you champion continuous improvement in operations and rely on expert consultants to help you deliver outstanding value for your customers and maximum profits for yourself.

Even good restauranteurs like you sometimes have glitches in restaurant operations. Have you ever had your diners play ‘hunt the salt’? You know when one table finds their salt cellar empty and borrow from the next, or the next. This is a classic case of restaurant operations becoming visibly embarrassing but what is the root cause? Someone just forgot to refill? Everybody assumed someone else was responsible for refilling? Your salt reorder level is set too low?

You are an experienced quick learner, who maybe treats your restaurant operations like that old time variety act of plate spinning. Sweating and panting you dash between each plate – and there are hundreds of plates -, drawn by the first sign of a wobble; giving a little boost and pulling things back into line. Think about all those restaurant operations plates, spinning and wobbling and changing constantly. Here is just a small sample from your plate spinning ‘to do list’…

Detailed restaurant operations like these are essential of course but they do distract you from meeting the emotional needs of your diners, they drain your energy, and you are always on the brink of disaster. Great restauranteurs know that experience is what you get just after you really need it. Far better to seek out the experience of generations of great restauranteurs who have been there done it and got the T shirt, as they say.

Great restauranteurs rely on expert consultants, technology and checklists to make restaurant operations a seamless, invisible and reliable food delivery experience. Great restauranteurs spend all their time on meeting the emotional needs of their customers. Good restauranteurs like you do not have to gleefully and with gusto re-invent the wheel of restaurant operations. There is a better way.

You probably spend 24/7 delivering the emotional face of your restaurant to each of your customers. You do it in person, and when not in the restaurant, you worry about how your staff are doing it. You can be a great restauranteur when you paint a vision of customer service, empower, train and support your staff and then get out of their way. You are then free to get on with doing what you love, probably starting a second or even third restaurant.

Note: If you’re ready to save endless hours of tedious work and countless headaches by putting your restaurant management tasks on autopilot, then I STRONGLY recommend you click here to gain instant access to your
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