Awesome Restaurant Marketing Ideas!

A Restaurant Management Tip: 4 Common Human Errors and How to Minimize Them

We all do it. Fumbling numbers and names are part of human nature. But you can reduce the risk of human errors by using digital tools. These target weaknesses in recording and communication – fundamentals in dining establishments, which often operate on very slim margins. 52% of restaurant owners report that high food and operating costs are among their top challenges.

The kitchen is a busy place and communication is very important. Passing on details of progress, requirements and updates is imperative yet it’s surprising how many people just don’t communicate,"

- says Andrew Dargue, the head chef of vegetarian restaurant Vanilla Black in London

Topics: Restaurant Management POS Inventory Control

When the restaurant consultant pitch happened to me

Who needs a restaurant consultant?  It appears "no one".  Especially since technology allows every restaurant owner to put on their menu:   “Prime Rib” since the ease of thawing and heating in an air tight package is simple and fast.  

Topics: Restaurant Management Restaurant Consultant

Restaurant District Managers - Failures, Faults and Conflicts

Restaurant district managers have a perpetual tug-of-war from all directions.  The role can be as rewarding as it can be a curse.  Restaurant managers are not typically in love with the idea of a floating boss who participates from a distance.  Companies can be known to be distrustful of district managers since they have so much freedom of choice.  Too much freedom corrupts.

Topics: Restaurant Management HR Leadership Training

Dead Man Walking

In at least four scenarios during my 30 year career, you would have called me a “Dead Man Walking”.  This was the direct result of 70+ hour weeks working in the restaurant business.  The restaurant business was not to blame, nor were my immediate supervisors; it was much more related to a mindset for creating success.

Topics: Restaurant Management Restaurant Consultant Leadership

Make Your Own Restaurant Rule Book

A large restaurant company will have a book of rules which is so thick that no one is able to remember page 234 or what is supposed to happen every 89 days on leap years.  The restaurateur with one or two locations may not have a rule book which leaves the staff with no direction and no expectations. 

Topics: Restaurant Marketing Restaurant Management Leadership

Meet Dan the Hardest Working Restaurant Owner

Dan … is a restaurant owner who enjoys cooking and avoids technology.  Working side by side with his staff is very enjoyable and Dan believes in leading by example.  There is no job in the restaurant he believes he is too good for.

Topics: Restaurant Business Restaurant Management Restaurant Consultant

Close Your Eyes to Manage a Restaurant and Grow Sales

Close your eyes and pause for a moment as you look at the restaurant and team from within your head.  As your mind’s eye roams around the restaurant, your lack of vision will require you to utilize that brain you were given.  One by one you will look at each person on the team and ask the $10,000 question:

Topics: Restaurant Marketing Restaurant Management

How Promoting a Key Staff Member Can Be Bad for Restaurant Marketing

The best restaurant marketing team might be the staff members themselves.  Since there is a preference to “promote from within”, you would think this would result in more success in the restaurant.

Topics: Restaurant Marketing Restaurant Management Human Resources

“Do - Overs”

As each month comes to an end, are you calling “Overs”?  Do you hope for a “Do Over”?

  • “Overs” – I wish I had not hired that person.
  • If only the money I gave that salesperson was still in the bank.
  • What if I hadn’t told that employee angry words?
  • What if I had not skipped over the profit & loss reports?
  • Why did I not listen to those guests who said “bad food”?
  • When did the morale begin to slip so badly?  Can we go back?
  • Let’s go back in time and do the maintenance on the equipment (Now that it’s broke down.)
  • Yes, working 65 hours a week is a lot, but I did it for us honey. Please don’t divorce me.
  • Doctor, you don’t understand.  There is no one else who can do what I do.  I have to work more!
  • Sure, it seems obvious now that when competition opens next door that it would be tougher.
  • The franchisor said “Do it”, so I did.  Now I wish I hadn’t.
  • If only I had not let my personal feeling get in the way of firing that employee.
  • That guest blog I wrote six months ago was lame.  I wish I could un-write it. 
  • How much time did I waste on what everyone else said was important? Now I wish I hadn’t.
  • If only I had taken a more long term strategic approach with marketing my business online.
  •  If we had used a mystery shopping service all year, we could have had better result.  “Overs”.

Topics: Restaurant Management Leadership

The Two Faces of Restaurant Management

Two restaurant managers with the same basic skill set and experience will many times have two completely different results.  It might boil down to the perception others have of the restaurant manager.  Each restaurant manager performs the same basic tasks and daily routines.  Neither hesitates at work or the constant flux of the restaurant business.  Neither shirks their responsibilities and their is no doubt of their pride and commitment.

Topics: Restaurant Management Leadership

Non-Negotiable Restaurant Management Activities

What daily & weekly non-negotiable tasks are included on a restaurant checklist? 

Topics: Restaurant Marketing Restaurant Management Leadership Business Planning