Answer: challenges that restaurant operators encounters are the following:
>A menu is more than an informational piece, it is a balance game. Having too many items can end up in a paradox of choice and more ingredients and costs to prepare them.
>The restaurant industry is a service-first industry, and, as such, first impressions are important. Getting positive reviews is really nice, but, whenever a bad review is published, it becomes a deal breaker for current or potential guests.
>Marketing-Overall, businesses tend to ignore the importance of marketing for one reason or another. But, the most common reason is because they don’t know where to start.
>What makes you unique? any restaurant owners say that what makes them unique is their menu, but what they don’t understand is that a menu is a given due to the nature of the business. Anyone can have great food and great service.
>The daily management of a restaurant is tedious and stressful. There is a lot of data gathering and number crunching. But, this is one of the most important components of your restaurant machine. If you don’t know how to analyze your business, how would you know if you’re profitable? Some of the list items we normally suggest our clients to keep in check are:
Number of guests served by mealtime
Average guest check
Number of ordered menu items to keep identify stars, workhorses, dogs and puzzles
Cost to prepare each menu item (ingredient by ingredient)
Profit margin per each menu item
Staff costs
Sales vs. staff cost comparisons
What are your sales goals?
Track weekly P&L
>Challenge # 2: Effective Inventory Management and Menu Pricing
Inventory and menu pricing should take into consideration the ordering process to limit waste. This will have a direct impact not only on our environment, but also on the fluctuating ingredients costs, which impact gross profit on menu items. Menu pricing should be organic and have fluidity as frequent and small increases in menu prices are easier to sell than larger more noticeable increases done infrequently.
Challenge #3: Hiring and Training Staff
Hiring and training the right employees can make the difference when it comes to your daily operations. Having trustworthy, proactive and reliable staff member brings peace of mind. Yet, the employee turnover rate in the restaurant industry is really high.
>There's the info, summarize it if you're too lazy to copy all:)
Answers & Comments
Answer: challenges that restaurant operators encounters are the following:
>A menu is more than an informational piece, it is a balance game. Having too many items can end up in a paradox of choice and more ingredients and costs to prepare them.
>The restaurant industry is a service-first industry, and, as such, first impressions are important. Getting positive reviews is really nice, but, whenever a bad review is published, it becomes a deal breaker for current or potential guests.
>Marketing-Overall, businesses tend to ignore the importance of marketing for one reason or another. But, the most common reason is because they don’t know where to start.
>What makes you unique? any restaurant owners say that what makes them unique is their menu, but what they don’t understand is that a menu is a given due to the nature of the business. Anyone can have great food and great service.
>The daily management of a restaurant is tedious and stressful. There is a lot of data gathering and number crunching. But, this is one of the most important components of your restaurant machine. If you don’t know how to analyze your business, how would you know if you’re profitable? Some of the list items we normally suggest our clients to keep in check are:
Number of guests served by mealtime
Average guest check
Number of ordered menu items to keep identify stars, workhorses, dogs and puzzles
Cost to prepare each menu item (ingredient by ingredient)
Profit margin per each menu item
Staff costs
Sales vs. staff cost comparisons
What are your sales goals?
Track weekly P&L
>Challenge # 2: Effective Inventory Management and Menu Pricing
Inventory and menu pricing should take into consideration the ordering process to limit waste. This will have a direct impact not only on our environment, but also on the fluctuating ingredients costs, which impact gross profit on menu items. Menu pricing should be organic and have fluidity as frequent and small increases in menu prices are easier to sell than larger more noticeable increases done infrequently.
Challenge #3: Hiring and Training Staff
Hiring and training the right employees can make the difference when it comes to your daily operations. Having trustworthy, proactive and reliable staff member brings peace of mind. Yet, the employee turnover rate in the restaurant industry is really high.
>There's the info, summarize it if you're too lazy to copy all:)
Explanation: