They say 90% of Restaurants go under. And they say that number is climbing. I'll discuss these statistics in my next blog, so be sure to subsribe to get the next issue. Here are five ways to explode your bottom end and help your restaurant not to become part of that 90%.
1) Teach and train your servers to sell. Most servers react to the over burdensome pressure between the kitchen,the front of the house, and the table. Teach your servers to focus on selling. Start with wine, an appetizer, the meal and then a desert. Teach them to upsell every chance they get, and enhance what is most important to the customer the Experience. If the Spinach artichoke is on special for the night, tell every table. The app also helps to begin to get the guests full, and calm their nerves about receiving the main coarse on time, when they are starving. Teach your servers that the big the ticket is, the bigger the tip.
2)Keep the emotions out of the House-the more angry or emotional employees become during dinner rush is dangerous, and infectious. Guests can feel the tension between servers and kitchen more than you'd expect. And it hurts the bottom end.
3)Control food cost. Food cost is driven by the menu. If its to extravagant, and portions are to big, food cost suffers. Control the need to over order, and control the need to under order. Both hurt that night dinner,and hurts your bottom end. Use software that culminated what you ordered last year, and what you will order this year based on demand. Then you'll know exactly where your at. Take advantage of specials offered by your suppliers, and stock up on deals for things that don't go quickly out of date.
4)Charge-your servers for their nightly meal. Give them 50% off and be very clear about every meal costs, and that nothing is free. Always keep this rule handing, and explain that your thinking of the long run for your business. To much eating can create Restaurant rupture. So keep this in check, and set a time when the house can eat, and they can't like during dinner rush.
5)Tie your reader bored to the menu and your branding. When guests walk in, have the nightly special available, and tie it to something always on the menu. Work a deal with your supplier to enhance that weeks special and get a special price for the volume you buy from your supplier. If its veal parmesian, enhance the board by saying its only on the menu for a certain time, and then its gone. Some items are cheaper during certain seasons, and higher in others, design your menus with these steps in mind.
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