You own a restaurant, congratulations, but that is not enough these days. Simply being a business owner does not make you a restaurateur, and if you truly want to be a success than you better be sure your restaurant runs professionally from the kitchen to the front of house and everywhere in between. Taking cues from the professionals as to what not to do will help you to establish yourself as a professional straight away and help you to avoid amateur mistakes that typically come in the restaurant business where ambition often clouds logic and reason.
Have the Right Supplies
No restaurant can run properly if it is not stocked with the supplies it needs. Wise Geek analyzed the tips of some of the top chefs out there, including Gordon Ramsay and Jamie Oliver and found that all kitchens must have:
- Good knives
- Speed peeler
- Quality pots
- Non-stick frying pans
- Mixing bowls
- Food processor
- Chopping block
Of course, this is far from being all you will need in your kitchen. If you are not an experienced chef, who has never run a kitchen before it is best to work together with your head chef when stocking the kitchen. Who better to know what you will and will not need than the person who will actually be working in the space day in and day out? This communication and teamwork will help you avoid unnecessary purchases and keep you from overspending on items you don’t actually need (this is especially common when people purchase too many large appliances for their kitchens).
Keep It Clean
There is nothing that will get customers running out of your doors never to return faster than an unsanitary environment. Your restaurant has to be cleaned and it has to be done every single day. You are serving people food and a failure to do so in a sanitary way can make people sick. This not only means cleaning everything on a regular basis (check out this restaurant cleaning checklist to see how often various items should be cleaned), but also ensuring your staff is practicing good hygiene.
Keep it Professional
Your restaurant is your business, and as such the people who are working for you are representatives of that business. They need to reflect your business as a whole—this means holding each and every member of your staff to a high standard of behavior and service. A successful restaurant is so much more than professional kitchen equipment and good food. You can have the best food in the world, but if it is not served with a smile, if the staff is unfriendly and cold—people will not come back.
A restaurant, to be successful, needs to be a conglomerate of efforts and good practices. By constantly keeping all this in mind, and ensuring you have a staff supporting you that shares your goals and wants for the success of this business, you will be able to achieve great things.
Heather B has been in the restaurant business for a few years, she always tries to provide other restaurant owners with helpful information.
A Restaurant Pro, Not A Culinary Nightmare,