Managing a resturant

[shakky2]

managing a restaurant is not an easy one because you can't predict the number of cunstomers that will order for pood or pastries and all the have limited time that they need to be consumed.managing it requires a lot of them.and need to take not of how foods are being eaten and put all these into consideration

 

[Erik4150]

Most restaurants don't really sell out all their food. But it is very necessary that you serve quality and delicious food in your restaurant. Most people only visit a restaurant twice because they like the food.

 

[Hassan14]

What are the problems or obstacles that arise with managing a restaurant?
For example, some people cook food and the food is not completely sold out by the end of the day, probably it spoils and they have to throw it out. How do people cope with such issues?

When we start a restaurant, there are a lot of challenges. The biggest challenge is that we can't sell the food that we cook for the whole day with our staff, which is why they It gets lost and there is a lot of damage from it and it is a huge loss and the biggest challenge in the restaurant business.

 

[Trexxxy]

Managing a restaurant is not easy, you need to be well coordinated and organised to run a successful one, as for leftovers, it depends on the menu you have that is why you should have or create a menu then get food materials to cook the menu all day so reduce wastage.

 

[Jovins]

Managing a restaurant is like watching over the gears of a complicated machine. Not only do you have the usual managerial concerns of employees and customers, but you’re dealing with food service and the unique baggage that comes along with that.

 

[Yewande]

Before starting a restaurant, make an evaluation of the food you want to be sell and the way you can preserve it. Also check for the number of customers you'll be expecting. Be realistic with yourself. Then add an additional number which you can risk.

 

[Ali raza]

What are the problems or obstacles that arise with managing a restaurant?
For example, some people cook food and the food is not completely sold out by the end of the day, probably it spoils and they have to throw it out. How do people cope with such issues?

A good manager is the key to success in any restaurant. They should not compromise on the quality of food to run. If we want to grow this business, we must take full control of its management.

 

[EMMANUEL]

Have the right intentions
If you want to make it as a restaurant owner, you have to love what you do, Kim Strengari says. While she knew a restaurant was the right path for her, she had to work nights cleaning office buildings to make ends meet when she first opened her restaurant.
“I wanted the restaurant more than anything else in life, so the sacrifices were endless and I never minded making them,” she says.
To be successful, you’ll invest a lot of time and money—so make sure that starting a restaurant is your passion, not just a business venture you hope will make money. “It’s harder than you can imagine,” says Omer Orien, “but people do it all the time. It’s not at all dreamy.”
In these early days, it’s also a good idea to figure out what you want your restaurant to look like. What will be your restaurant’s aesthetic? What furniture will you need to purchase to fit the theme? How will you lay your restaurant out? Trent Furniture, a British furniture company, has a great article on the topic to help you get started.
Orien says, “A lot of it has to do with figuring out what kind of environment you want to work in, what will make you feel the way you want to feel. It also doesn’t hurt to have people in your life who have an eye for design.” Orien sat down with his co-founders and built a 3-D model to plan the layout of their first location. And ultimately, they did most of the work to build out the space themselves.

 

[Dubai]

What are the problems or obstacles that arise with managing a restaurant?
For example, some people cook food and the food is not completely sold out by the end of the day, probably it spoils and they have to throw it out. How do people cope with such issues?

My mum used to own a restaurant and it was quite profitable because it was well managed. She had good employees that would assist in the day to day activities like cooking, buying of food items, washing of dishes and serving of customers. The location of the restaurant apart from the quality of food helps to increase sales. Also, the customer service behaviors determines how far the business will go. They are necessary for good restaurant management.

 

[Pirate]

In such situations don't waste food, you can give this food to the some Charity groups, or you can yourself give it to needy people.
In this way your customers will also increase due to your kindness generosity.

I think this is quite a nice idea giving the leftovers to charge him or to the poor or needy, that way you gey to kill two birds with one stone by avoiding wastage and feeding the needy.
I think honesty is another factor that attracts customers.

 

[Patrik]

To avoid that issue, make your analysis and calculations about how much food you should cook in a normal day, based on the same calculations, you will do the same for all days (can be more in weekends)

 

[Richard92]

Managing a restaurant is a good business, but you need to know what the business entails, so that you will know the best way to treat your customers, sometimes the business can be so stressful, because you have to cook all day because most costomers what their food hot. However the business is a very lucative business that pays more and you can be able to know your profit from each daily sales.

 

[joy101]

The most challenging in managing restaurant, sometimes are the bad market can be more challenging in restaurant business lack of customers in time buying food can a be problem too, restaurant business is not that easy to handle.

 

[Sammyesx]

Restaurant is very lucrative if it is located in a commercial or populated area, that way you won't run out of customers because their will always be people in need of food. You also have to provide quality services, to keep those customers coming back and above all, you have to very neat, no one want to eat in a dirty environment.

 

[Oliver 20]

Take a gander at all the standards and cycles that you should comply and be familiar with them. There isn't anything amiss with getting those licenses or allows too soon, nothing of the sort.

Have an advertising plan set up a while ahead of time. You need to begin to get the eatery's pulse heard before it's conceived. Work on your menus, practice the dishes, timings and pretty much everything.

 

[Frank]

Managing a restaurant has to do with experience as it is not something that you can do without prior knowledge of how it works. For example, in the instance of what happens when the food you cooked doesn't finish, then you can put in the refrigerator and microwave the next day. However, it is necessary you let the buyers know the state of the food to avoid disappointment on their part after eating.

 

[Seun4luv]

Have the right intentions. If you want to make it as a restaurant owner, you have to love what you do and Have a solid business plan in place. Location, location,Test your menu. Hire essential help. Secure funding and manage your cash flow. Keep marketing.

 

[Adebayonle7]

There's high probability to run into debt in a restaurant business. If you cook what people around you do not eat or buy, or buy as much, you can have wastes and when you do, the whole invested money ot cost of goods will be wasted. Depending on the area you target and which food you wil be providing them. You can't be in an area where what they want and want most is rice and you get to cook beans, you don't expect to have sales.

 

[.V.]

Hygiene is one of the problems of managing a restaurant. A restaurant owner should carefully check food for foreign substances like hair or even insects as customers tend not to pay if such things are found in their food.

 

[adazeez1995]

Most important thing is to make sure that your restaurant meets the highest health standards. Cooking and dining areas areas as well as restrictions, should be thoroughly hesitated. It should be emphasized to employees that they are required to wash their hands and make certain that utensils, plates,dishes and chefs must be careful to avoid cross-contamination of cooking utensils. Make sure that all surfaces are properly cleaned. These precautions will aid you safeguard patrons against food poisoning, viruses and more. It will also save the restaurant from being cited or closed by health inspectors.