The restaurant business is not for the faint of heart; it’s often marked by periods of high stress and tense emotions.
As a restaurant manager, be sure to listen to your staff and chefs. When emotions are running high, it can be challenging for your team to stick to their efficient protocols. During these times, it’s important that the restaurant manager is an active participant, seeking to resolve potential issues or bottlenecks as soon as possible.
More than listening to staff, restaurant managers should create opportunities to incorporate forward-looking employee feedback.
For example, if one of your chefs has an idea for a new kitchen layout, consider it. The individuals actually doing the work in your kitchen likely have the best insight on where operations can be improved. Feedback might be the most valuable tool for improving efficiencies in your kitchen.
Running an efficient kitchen is critical to leading a successful restaurant enterprise. Many moving pieces contribute to the process of running a restaurant kitchen, but focusing on a few high-impact areas can have a major impact on your efficiency.
Prioritize hiring good talent and train them well to prevent future slowdowns. Spend time designing an organized workspace for your kitchen staff and invest in detailed inventory management. Take a look at your menu to see where you can “trim the fat” and streamline your orders. And finally, listen to the people that are closest to the kitchen—they know the keys to making it run smoothly.
Employ some of these tactics and you’re sure to see improvements in your restaurant.