Don’t get overwhelmed. You’re already working 80 to 100 hours a week and you just can’t handle any more. Don’t work longer and harder, do different things to systematize your restaurant. Take a look at the overall results of a process, and monitor the results – don’t do everything yourself.
You need to know what your bottom line profit is on an ongoing basis. It doesn’t mean you need to do it, it means you need to have a system to get it done. Delegate the duty and then measure the response every month.
The reality is that you need to empower your staff to give them systems to allow them to handle the items that you handle. First of all, make a list of all the things you spend your time on that recur from day-to-day or month-to-month. Then, pick the ones that use up the most amount of your time and develop a system and delegate or outsource these things.
Using a system has the ability to revolutionize any business. If you can make these systems robotic, put them on autopilot, such as an amazing rewards program with monthly newsletters, birthdays, etc., you won’t have to think about them – you won’t have to worry, just focus on what you need to do right then and there.
The measuring stick should be: What is it that you want to earn in a year? What are the things that you can delegate that are below your base earnings target that someone else can do cheaper? In other words, if you can get an item done for $10, $20, or $30 per hour, you need to be doing that because it’s the only way that you’re going to get to the number on your earnings target. Anytime you can delegate something that’s cheaper than what your time value is, you should be doing it.
You can’t focus on the minimum wage activity and expect to make high salary on the other end.
What Systems Work Best? Everything should be on some type of constantly rolling system. Your job is to manage the systems, not to be a cog in the workings. Stick with me and I’ll reveal even more of how to do this!
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