The Biggest Mistakes Restaurants Can Make

You might think that running a restaurant would be easy. After all, you just need to put in the money to finance the business, and then hire a dedicated team of chefs and waiters to take care of all the front of house, right? Well, in actual fact, it isn’t always that simple. One of the worst things that a restaurateur can do is to simply assume that running their eatery will be as easy as pie. That’s not always the case, and thinking that way can actually make it a lot more likely for them to slip up and make one of the following mistakes.

 

Poor Location

Some restaurateurs believe that they could place their new restaurant anywhere and they will still attract a lot of customers. Unfortunately, that isn’t necessarily the case. It can take a few years to build up a reputation that makes customers want to seek you out, and in the meantime you might not receive enough customers to make a profit. So, if you are going to opt for a cheap location that is not close to the city center, you really need to make sure that your marketing is on point so that it makes people want to come and visit you.

 

restaurant-counter

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Forgetting About Admin

Lots of restaurateurs get so wrapped up in the operations and front of house of their eatery that they completely neglect all of their paperwork and admin. This can be problematic for any business, not just in the restaurant industry, as it could mean that bookkeeping or organizing important contracts gets forgotten about. If you see RSI for more info, though, you will see that there are quite a few resources to help you with this. Most of them are very reasonably priced, so there is no excuse for a restaurant to go without them!

 

Not Listening To Customers

Every single restaurant should always be asking for feedback from its customers. After all, how do you know how well you are doing if you never ask your customers? Once you have some feedback from your customers, you will be able to improve your restaurant for the better.

 

 

Five color noodle salad at Da Jia Le. My kinda vegetarian. 🖤🌱🍀

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Overstretching Staff

It’s also important for restaurants to keep an eye on their quotas and make sure that they aren’t stretching their employees too thin. You also need to make sure that every employee has the required amount of time between their shifts. This is a legal requirement to make sure that they have plenty of time for a break and to properly refresh before their next day at work.

 

Ignoring Competitors

As well as all the points above, restaurateurs also need to keep a watchful eye on their competitors. This gives you the chance to see what they are up to, which can give you an idea of how to stay one step ahead of them.

 

There are quite a few different mistakes that restaurants can make these days. Thankfully, they are quick and easy to solve without too many difficulties.

 

 

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Elita Torres

I have over 20 years experience as a leader, first as a General Manager for several Big Box retailers with over 100 employees, then as a district manager overseeing an average of 23 stores. Currently, I am a Sales Director overseeing 4 Districts. My passion for leadership and personal development has led me to share my journey in a Blog. Find out more on http://www.leadgrowdevelop.com/about/