OPERATIONAL CHALLENGES FACED BY RESTAURANT MANAGER:

Challenge #1: Management:

The daily management of a restaurant is deadly and stressful. There is a lot of data gathering and
number crunching. But, this is one of the most important components of your restaurant machine.
If you don’t know how to analyze your business, how would you know if you’re profitable? Some
of the list items we normally suggest our clients to keep in check are:

 Number of guests served by mealtime

 Average guest check
 Number of ordered menu items to keep identify stars, workhorses, dogs and puzzles
 Cost to prepare each menu item (ingredient by ingredient)
 Profit margin per each menu item
 Staff costs
 Sales vs. staff cost comparisons
 What are your sales goals?
 Track weekly P&L

These are just but a few things that will help you keep your sanity and really make sure that you
stay on target in terms of your profit.

Challenge # 2: Effective Inventory Management and Menu Pricing:

Inventory and menu pricing should take into consideration the ordering process to limit waste.
This will have a direct impact not only on our environment, but also on the fluctuating ingredients
costs, which impact gross profit on menu items. Menu pricing should be organic and have fluidity
as frequent and small increases in menu prices are easier to sell than larger more noticeable
increases done infrequently.

Challenge #3: Hiring and Training Staff:

Hiring and training the right employees can make the difference when it comes to your daily
operations. Having trustworthy, proactive and reliable staff member brings peace of mind. Yet, the
employee turnover rate in the restaurant industry is really high.
Placing greater emphasis on finding and training staff will help you reduce costs over time and
will allow you to provide better customer service and a better customer experience overall. So,
once you find that perfect person:

 Train them and offer training manuals, checklists, goals and incentives
 Inspire them
 Train them to address any situation, good or bad, that arises
 Make sure they understand the brand’s vision, mission and values and are motivated to
pursue the brand’s and business’ goals and adhere to your restaurant’s unique concept
 Establish and maintain a solid management structure so everyone knows and
understands their own, as well as their team member’s responsibilities
 Your management team should be exemplary, committed, motivational and adept at
running the restaurant in your absence

These are just a few of the challenges that we have identified during our time working with our
restaurant clients. Are you a restaurateur or a restaurant manager and have experienced other
challenges? We’d love to hear about your experience. Do you have more to say about what we’ve
discussed in this article? Please share challenge below as well as the how you approached the
situation and solved the issue.