| Successfully running or managing a restaurant can | | | | 4. If there is a staff member that you feel the |
| be incredibly difficult and stressful. When faced | | | | need to reprimand, be professional and do it in |
| with the fact that 75% of restaurants fail in their | | | | private. |
| first year, restaurant owners must choose | | | | 5. Keep the restaurant clean. A dirty restaurant |
| someone with proper experience. | | | | invites pests and an unhappy health inspector. Be |
| There are many things to take into careful | | | | sure that the floors are mopped often, no food is |
| consideration in managing a restaurant. Staff, | | | | hiding in the crevices, the trash is taken out |
| quality of food, cleanliness, potential health risks, | | | | several times a day and the tables are wiped |
| faulty restaurant equipment, and basic supply | | | | down after every customer. |
| needs are just a few of the common dilemmas | | | | 6. Advertise and market your restaurant well. Do |
| restaurant managers and owners face. | | | | a cost analysis to find the most efficient method |
| Here are a few helpful tips to help you get by. | | | | of advertising (newspapers, radio, etc.) |
| 1. Lead through your actions. Showing up late or | | | | 7. Get a website made for your restaurant. |
| being unknowledgable is poor management. When | | | | Customers will be able to find out more about |
| you portray subpar performance, you'll receive | | | | your restaurant, which will help them become |
| subpar performance from those around you. | | | | more familiar and feel more comfortable with |
| 2. Choose your staff carefully. A good staff | | | | your establishment. |
| brings with it good food and great service. Hiring | | | | These are only a few tips to get you started. |
| people you trust will make things that much easier | | | | Managing a restaurant properly not only takes a |
| for you. | | | | lot of patience, hard work, and the ability to |
| 3. Reward your staff often and pay them well. | | | | adapt, but also experience. If you feel |
| The mistake many restaurant owners make is | | | | inadequately prepared to run your own |
| paying their staff minimum wage and expecting | | | | restaurant, work under a restaurant manager for |
| stellar performance. The more you are able to | | | | a few years to get more experience. There is |
| pay (within reason), the lower you will find the | | | | nothing worse than opening up a restaurant |
| complaint and turnover rate to be. If you cannot | | | | without knowing what to do. There is a lot more |
| afford to pay them well, reward them often. | | | | involved than just preparing food, selling it, and |
| Always recognize and acknowledge them when | | | | making money. |
| they do something well. | | | | |