Stop Competing to be the Best

Are you tired of competing? Would you rather lead the pack and have the others chasing you for a change? If you are not continually improving, you are surely losing ground.

There are probably lots of "good" reasons why your restaurant is in its present condition ... I know you work hard and do the best you can ... but good reasons are no substitute for great results.

So the real question is not how good do you have to be to stay in business? The question to ask is, how close can you come to your real potential?

Instead of trying to compete, what if your focus was on doing what you do better than anyone else could you possibly do it? What if your goal was to create a positive personal connection with your staff and guests ... to be make your restaurant a true Place of Hospitality? What would THAT do for your bottom line?

If at any time you have ever thought, "There's GOT to be an easier way to run a restaurant!" ... you have finally come to the right place. We have hundred of tips on how to improve your bottom line and all 100% FREE. Keep on reading.

6 Steps to Stay Alive in this Down Economy

Your business is down as thousand of other restaurants. You might have lost 50% of your traffic due to this down economy it doesn't matter if you are working hard or not the bottom line is clearly frightening.

What should I do is the question that is probably recurring in your dreams. There are no easy answers to a world wide down economy, and that is not what we are trying to do here either.

There are several steps that you can do to cope waiting for the recovery. Although the politicians want us to believe that the worst is behind us, you are for sure the ultimate judge. Does you business look better today than six months ago? I doubt it.

Here are a few suggestions to a wise approach to street wise approach to the situation.

Review your Restaurant from Top to Bottom.

1. Do you have a Comprehensive Accounting Program, which encompass every step of your operation?

   Who enters the every day's reports (food, liquor, other sales (might be T-shirts or what have you)) Do you have a separate person who write the checks, do you have an accountant who verify everyone's work? Remember any discrepancies in the accounting might mean that someone is dipping his or hers fingers in the pot. Is this what you want. Never trust one person to do the accounting, always have a second person double check all phases of your operation.

2. Do you have Training Program in place for the staff?

   Without a training program you leave yourself open to mishaps. The money saved by not having a training program is lost in serious mistakes, mishandling of the food, liquors, orders placed with the purveyors or even worst of the guests

3. Do you have a Marketing Program? Probably not, as most restaurateurs cut all extra-expenses that they see as frivolous.

   Marketing your Restaurant is the least frivolous, and probably the most important step that you can do during a down economy. Marketing is not an expense as most people believe, it is an investment.

   If you do not want to invest in your own business, who will?

   You can Market your Restaurant yourself without hawking the farm, see the detailed Do it Yourself Marketing Program in our Marketing section.

4. Boost your Staff's Moral, by showing humor understanding and asking them to participate to new ideas on how your restaurant should be positioned in your market. Do not poo poo your employees' comments. You are still the boss and the one to decide, but do not forget that the dining room staff is in continuous contact with the guests. They understand the guests reaction, needs, expectation and desire; listen and take note. Your staff will work better if they are asked to participate, and feel that they belong to your team. The kitchen staff if poorly trained can increase your food cost by several points, sending the bottom line to the abysses of no return,

5. Change Your Menu to accommodate the new the trends, stay tuned to what is happening in the world. Check your competition, understand what they do and what they do not do. Grab the opportunity before some one else does.

6. Review your Emergency Program often, adapt to changes create new horizons, be alive do not wait for the sword to fall on your head. Above all do not join the 200,000 plus restaurants which are going to close in the U.S. before the end of 2010.

Summary:

it is critical that all restaurateurs obtain financial skills. As an independent operator you need to fine tune your financial knowledge to match your management and culinary skills.

On this site you will find insightful articles, uncommon resources and how to bring superior service to your guests. All of which can help you get more done with less effort ... and allow you to get your life back in the process ... but you will have to be willing to put a minimum of effort in the play first!

Everything is here to help you shift your thinking in some VERY productive -- and profitable -- directions ... if you have the will to let your life coast on the easy side, do it and do it NOW or it might be never. 161+ tips

Success in not through tips and tricks it is in applying the basics. As an independent operator you have the opportunity to make the necessary changes in a speedy manner. You can move ahead of the chains who have to deal with multi-sites and several hundred of personnel and henceforth cannot move quickly. On the other hand You can focus on an exceptional service and beat your competition hand down.

Your staff -- and yes, even you! -- must be hard-wired to deliver great service ... and to do all of you have to WANT to do it. A different pair of eyes than yourself will help you achieve excellence. We can help you see where the problem is for a price that will fit your budget. In anyway give us a call or send us an e-mail, you'll be the judge. Our consultation is FREE, nothing to loose

A Good Marketing Idea

Thursday evenings at STK, groups of ladies (four or more) will receive a complimentary bottle of champagne in the bar after dinner. STK, 755 N. La Cienega Blvd., West Hollywood, CA 90069, 310-659-3535.

161+ tips