Build Your Restaurant Systems

Build systems for even the littlest repetitive actions.  It is as easy as writing down the things that happen as part of a process. Example: if you are always the opener and you know it inside out and backwards then simply make a chronological list of what you do.

5:55    Pull into parking lot (look around for anything out of the norm)

6          Enter building and deactivate the alarm

6:05    Read Managers Log from the close

6:10    Walk Restaurant and review the close from the night before (make Notes)

Etc

Imagine You Had a Detailed List of Everything You Do

If you did it you would have a pretty strong “How to Guide” for your restaurant or what we refer to as an Operations Manual.  Granted this takes time, but as the old saying goes “How do you eat an elephant? …One bite at a time”  Start with the basics and work to more detailed items later.  I suggest start with Opening Checklist and Closing Checklist.  It makes the most sense to enlist someone to help with one of these because you cannot be there all the time.  So if you can’t be there but “Your List” is there for them to follow and sign off when done then you should get pretty close results to what you would do.  They will miss stuff at first or not do it with as much detail but that is why you delegate not abdicate.  Delegation has the one major difference – You Must Follow-up!

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How To Get More Done In Your Restaurant

This video is part of a series of videos where I , Jonathan Munsell, answer questions and offer hard hitting comments that you can use to improve your restaurant immediately!

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Restaurant Success System and Restaurant Success Monthly provide these videos to help accelerate your Restaurant Success.  The videos are usually centered on Restaurant Operations, Restaurant Finance, Restaurant Marketing & Promotions or the Restaurant Management Tools and Restaurant Systems necessary to achieve higher sales and grow your restaurant or Catering profits by leaps and bounds

Restaurant Success System and Restaurant Success Monthly were both founded and created by Jonathan Munsell a very active restaurant owner and advocate for the industry.  Jonathan Currently owns several restaurants and a catering company.

For more information or to view all the videos in the series go to www.RestaurantGoldMine.com

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Expert Interview: Jonathan Munsell Interviews Equipment Specialist Lenny Douglas from Tundra Specialties

Best Practices for Restaurant Owners and Industry Professionals Monthly Benchmarking and Money-making Teleseminar:

How To Insure You Have The Best Restaurant Supply, Parts and Equipment Company For Your Start-up and Existing Restaurant

Jonathan Interviews Lenny Douglas with Tundra Specialties.

Opening and maintaining a restaurant is always a challenge.  This conversation will help you on your way to building a success from the start.

• We talk about the very basics (The Restaurant Development Process) of starting with a drawing, mapping out the plan in order to get a good understanding of the goal.
• We talk about understanding the options from big equipment, to counter equipment and storage, all the way to small ware.
• We even talk about what to look for in an equipment vendor.

About your Hosts:

ABOUT THE AUTHOR: Jonathan Munsell owns two restaurant brands and a catering company. Jonathan Munsell works with current and aspiring restaurant owners specializing in restaurant startup and growth. In 2007, Jonathan launched Restaurant Success System conducting national seminars and professionally speaking on restaurant startup, restaurant operations, restaurant marketing and finance. Learn more about Jonathan by visiting www.RestaurantSuccessMonthly.com

Lenny Douglas is the Sales Manager for Tundra Specialties, which is a company that specializes in restaurant parts, supplies and equipment.   Lenny grew up in Tampa Florida.  He moved to Colorado in 1997, waited tables and was bartender for several locations.  Lenny attended University Colorado in 1999 for Computer Science, then made a change in direction and left engineering school.  Lenny then worked for a foodservice sales position with Old Timer Foods working with Regional Restaurants selling a variety of food products.  He met Rob Fenton, part owner and Sales Manager with Tundra, and has been working for Tundra Specialties since January 1, 2003, starting in the Outside Sales Team.

You can find out more about equipment and connect with Tundra Specialties by visiting their website www.etundra.com or check out their blog  “The Back Burner”

Their blogs about the foodservice industry at The Back Burner, which is written by the employees of Tundra Specialties, a company specializing in restaurant equipment and food service supplies.

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How Automating Your Restaurant Marketing Changes Everything!

Jonathan Munsell, Founder & Creator of Restaurant Success System and Restaurant Success Monthly, discusses with Susan Roseman how to take the bits and pieces of restaurant marketing done every month and roll them into a well crafted well oiled machine through automation.  Specifically they discuss the hugely positive impact that RepeatRewards has had on systematizing and organizing the majority of the monthly marketing tasks.  (this is the advanced preview of the  audio portion of a webinar which is being produced into a DVD and is still in the production phase)
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download to your MP3 or Ipod Right Click Here : Automate Your Restaurant Marketing

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Immediately Effective Cost Control Tips & Tactics – 91 – 100

This is the 11th post in a number of posts I will be providing to offer cost effective tips and ideas for your restaurant biz.

Included Categories:

1. Food Costs and Kitchen Management

2. Bar, Cellar and Beverages

3. Packaging, Paper and Consumables

4. Cleaning Costs

5. Labor Costs

6. General & Administrative

7. Utilities

8. Repairs and Maintenance

9. Event Management

10. Safety

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Restaurant Success with the Right Advertising

Would you buy a T-bone steak, cut out the tenderloin and serve it to your customer and then throw the rest of the steak away? Of course you wouldnít! If all you need is a tenderloin then that is all that you would buy. Right? Yet just like the above example I see restaurants throwing their dollars away every single day with the money they spend on advertising or even better the money they donít spend on the restaurant systems or proper training.

With our unstable economy, and every operator looking for more business, I am going to focus on the advertising portion.† So much time and effort goes into operations, food, preparation and getting staff to do their jobs. Leftover time is allocated for getting new customers in the door.

Is Your Restaurant Ready?

The worse thing in the world you can do is go out and market a restaurant that isnít ready for it… You could market yourself out of business… and quick! We have all heard the old saying “You have to have your ducks in a row” well in this case you have to have your ducks, chicken, burgers, service staff and system in order before you fire up all these great ideas.

Advertising that Pays

It has been the norm for years now that we can quickly get any restaurant firing on all cylinders, running real tight and easy for the owner and start pushing huge marketing returns through the doors. Typically, restaurant marketing decisions are made when some advertising sales rep walks in the door and seems to give the restaurant owner a good pitch on why they should use his paper or coupon book. Since most restaurant owners are already overworked they rely on the sales rep to come up with the advertisement and the restaurant owner makes sure it “looks good”. However, advertising sales representatives are selling space not results. What you bought is advertising space and what you want is results. You need a different kind of advertising.

Image Advertising

There are two types of advertising, image or institutional advertising and direct response. Image advertising is what very large companies do, Coke, McDonald’s and Goodyear. Their advertising is designed to make you aware of their business and HOPE that eventually that awareness will translate into you purchasing their products. I don’t know how a blimp flying above a stadium translates into tire sales but it must, somehow. It’s a very indirect method of getting results. With it comes lots of waste.

McDonald’s with its $1.2 billion global marketing budget and its nearly 14,000 restaurants, in the United States alone, can afford image advertising. However, most restaurant owners don’t have the money or the number of outlets to last long enough to see any benefits from image advertising. For the single or several unit operator, this kind of marketing is a recipe for disaster. Despite this fact, many restaurant owners continue to use image advertising.

Direct Response Advertising

What restaurants need is direct response advertising. That is, marketing that is designed to produce measurable results every time; marketing that is proven and targeted to reach only people that are similar to your best customers. That is target marketing.

Focus your marketing resources where it has the best chance of success. If you can’t measure the amount of business you get from some form of advertising then don’t do it. You need to get hard nosed about this. This should save you thousands of dollars a year.

Reinvest in Your Biz

Next, you need to reinvest the marketing dollars that were previously wasted into direct response marketing. Find out everything about who your best customers are. Match this information with the media that closely resembles this group of people or businesses. Monitor the results. Remember you are paying for all the circulation or coverage of the media you choose. The less waste the better. The people that your advertising reaches are not likely to come to your restaurant, that’s wasted money. Shouldn’t you stop throwing away your hard earned marketing dollars?

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