photo credit: d e r r i d a !
I recently ran across what I think are some very wise and helpful tips for restaurant owners on Inc.com, because lets face it in today’s economy we could all use a little help no matter what our business is.
Make sure you buy wisely.
As chefs discovered savings, they began to add more supplies to the group-buying bucket. “Saving 2 percent here and 3 percent there adds up to a lot, especially in a business with razor-thin margins,” Meyer says. “And it has preserved our culture of bottom-up leadership.”
Stay close to all of your staff. Have you ever heard that expression “only one woman per kitchen” ? It’s basically the same rule of thumb, if there is more than one “chef” toes could get stepped on from time to time. So stay close and know when there is a problem arising so that you can allow them to hash it out and move on.
Make sure there is room for expanding within your business. You may increase your customer volume and find yourself needing to expand the kitchen, the stock purchases, employees, insurance and so on, so always make sure you save room for growth.