Franchising business opportunities are a dime a dozen. The problem is which one to choose. Restaurant franchising or any franchise opportunities in the food sector are very popular.
In saying this, running a restaurant is a very time consuming profession. Depending on the style of restaurant and quality, your daily routine would start by visiting the fruit and vegetable markets to purchase your vegetables for the night of trade ahead. This would be followed by a visit to the fish markets and then your red meat supplier. It is very important that you keep on top of your stock rotation and never purchase too much food, incase it passes it's used by date before you get a chance to use it. Throwing away unused food will cost you money, and serving out of date product will cost you money in court cases.
Usually a restaurant with a big menu will always have huge amounts of wasted food at the end of the week. A great way to minimize this problem is to keep your menu simple. Having a simplified menu which doesn't include 50 dishes to choose from will eliminate any chance of wasted food product, ultimately costing you money.
It is always a great idea to incorporate into your menu a signature dish. For example, if you own a restaurant in Sydney Australia, why not create a salad called ‘The Sydney Salad'? Be creative with your invention, make this salad your own. This technique really works, and people will remember the creativity of your menu. After all, this is how the world famous Caesar Salad was invented. You don't have to make your signature dish a salad. It can be any meal you choose. Just remember to make it your own.
After you have perfected the menu, the next most important aspect of running a restaurant is customer service. Your waiters are the face of the restaurant and need to be experienced in dealing with hungry customers. They need to know how to handle the customer in every situation including product quality issues and when the food is late on arrival. If your kitchen is up to scratch, then these issue will be minimal, but there will always be a difficult customer every now and then.
Your staff should also know how to sell. They need to know how to push a dish. For example, sometimes a restaurant owner will advertise a specials board. This is when a waiter should be explaining to customers what the specials are, how they are made and why they should buy them. Sometimes offering an incentive to your waiters is a great motivational tool. Create a board including all the dishes you want them to sell. The first waiter to sell one of each will win the prize of cash, time off, etc.
Unless you have experience in the food and restaurant industry, you really should seek advice from someone who is experienced in this field for some pointers on running a restaurant.
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