Work on your business, not in your business- Head coach, Power Coaching, and Consulting
“The key perhaps lies in a simple question I ask owners and managers all the time. What business are you in, and what products are you selling? It’s not a trick question, but this is really a model shift, so listen carefully. Most of the time, as you would expect, the answer I hear is: “Of course, I’m a restaurant owner or manager, and I sell food and drink.” Whoa, hold on there, partner. How about this: When I owned restaurants, I was in the business of Running a Business, and my products were Entertainment and Consistency. Can you see the huge difference here”?
“First, work on the business– Ray Kroc
Are you running a Restaurant or a Business? – By Roger Beaudoin April 2016 Expert Insights
There is a lot to digest here. What do these professional means? How do I manage my restaurant like a business? When you manage a business you manage with systems, that can produce, quality, consistency and a positive experience for every person that comes through the door of your restaurant.
Where do I start?
You should have started before you opened your restaurant. Had a plan to follow. A formalized business plan, hiring a key knowledgeable chef or manager or seek the advice from a restaurant consultant.
If that did not happen. It’s not too late to start.
If you were to ask each one of the professionals where do you start. It would start with one word. “Systems”. What do they mean by systems?
“A system is a procedure, process, method, or course of action designed to achieve a specific result. Its component parts and interrelated steps work together for the good of the whole. Creating effective business systems is the only way to attain results that are consistent, measurable, and to ultimately benefit customers”.
The system starts with an organizational chart.
“An organizational chart is a diagram that outlines the internal structure of your restaurant, It is the most common visual depiction of how an organization is structured. It outlines the roles, responsibilities, and relationships between individuals within an organization.”
Below is an example of a restaurant organizational chart. You can create this in Microsoft programs like powerpoint, publisher, and even word.
Each position must be filled with a qualified trained employee.
When you look at the chart you will see the flow on how your restaurant is going to be managed.
This is step one, step two is to have job descriptions for each position.
The primary reason for a job description is to be able to communicate to your new employee on what their duties and responsibilities will be.
The first day on the job the new employee knows what their duties and responsibilities are.
How do they perform them and what tools do they have for training?
This is the critical moment, this can make the difference in having an average employee or a well trained motivated employee. It is the moment of truth for creating a well-trained staff.
This is where training begins, these are part of the systems,
You should have a procedure and checklist for each duty and responsibility that is on the job description you gave this new employee. Along with this an experienced trainer for the first few days or week, depending on the scope of the job.
And lastly, you must have a follow-up program by a supervisor in that department
What we have covered is the first step in the system to create a well-trained employee.
There are many more steps in managing your business. Get this one down and you are on your way.
Kenny Arone is a restaurant consultant and partner in Cost Genie Menu Costing Software. www.costgenie.com