<\/span>Staff<\/span><\/h2>\nYour employees are the heartbeat of your restaurant, but they\u2019re still human. That means plenty of opportunities for human error to skew your profit and loss<\/a>. Wiggle room is in low supply these days. Conducting surprise audits on your cashiers sends the message that you\u2019re keeping a close eye on what\u2019s in the drawer and who\u2019s controlling the cash.<\/p>\nCross-train staff members to protect efficiency even when you\u2019re running on a skeleton crew. For instance, a server who can also tend bar will make it easier to control labor costs without sacrificing your operations or output. If you need to fill some gaps, consider using part-time help \u2014 there are plenty of service industry professionals eager for extra income.<\/p>\n
Finally, recognize how integral good employees are and reward them accordingly. This doesn\u2019t mean giving bonuses when you\u2019re already strapped for cash, but rather paying fairly \u2014 consistently. You could increase employee satisfaction, reduce turnover, and save money on finding and training newbies.<\/p>\n
![\"\"](\"https:\/\/www.zoomshift.com\/blog\/wp-content\/uploads\/2020\/07\/Staff-300x200.jpeg\")
<\/p>\n
<\/span>Food<\/span><\/h2>\nAltering your menu is tricky. On one hand, adjusting food cost and finding ways to cut corners can result in significant savings. On the other hand, messing too much with your food could torpedo the reason people love your restaurant in the first place. It\u2019s crucial to find balance:<\/p>\n
\n- Review your recipes.<\/strong> Look at your loss leaders in particular to see if you can scale back portions or make easy ingredient swaps without losing the integrity of each dish.<\/li>\n
- Talk to your suppliers. <\/strong>The only way to know whether you can negotiate better prices is to reach out to vendors. You may even be able to negotiate terms, such as extending your pay-by date, so there is more time to settle invoices without incurring interest.<\/li>\n
- Monitor for employee theft.<\/strong> Industry experts will happily tell you about the times they caught cooks sneaking steaks under their jackets and cleaning staff hiding wheels of cheese inside trash cans.<\/li>\n
- Reduce waste.<\/strong> Turn scraps into stock, make fruit trimmings into gastrique, and make soup with whatever\u2019s left. Just be sure the result meets your standards. Reducing waste is no good if it reduces flavor. Consider smallware waste, too. If you\u2019re prone to losing silverware, scrape plates into a bus tub first or invest in a magnetic cutlery catcher that fits into the top of your garbage can.<\/li>\n<\/ul>\n
<\/span>Operations<\/span><\/h2>\nYou\u2019ve gotten used to the systems you have in place, but what worked then may not work so well now. A fine-dining establishment that once prided itself on switching tablecloths that had even a hint of a smudge may now choose to be a little less picky to help save on linen service. Running the air conditioning at a chilly 72 degrees Fahrenheit is great for servers running back and forth in uniform \u2014 but could everyone still be comfortable if you bumped the thermostat to 75 degrees?<\/p>\n
Add these operational twists:<\/p>\n
\n- Watch your alcohol. <\/strong>Keep alcohol under lock and key. While you\u2019re at it, review pour techniques with anyone behind the bar to help ensure people paying for a 2-ounce shot really are getting just a 2-ounce shot.<\/li>\n
- Reduce food inventory.<\/strong> If you use food quickly enough, it can\u2019t go bad. Buy only what you need and avoid impulse purchases at the farmers market or bulk orders that may seem like a discount but just sit unused in your cooler.<\/li>\n<\/ul>\n
![\"\"](\"https:\/\/www.zoomshift.com\/blog\/wp-content\/uploads\/2020\/07\/POS-300x200.jpeg\")
<\/h2>\n<\/span>Technology<\/span><\/h2>\nWith to-go and curbside orders increasing, technology offers a plethora of ways to incorporate a new revenue stream and keep customers happy. It all starts at the POS system. You may need to upgrade your software or at least have your existing system programmed to include to-go modifiers. It\u2019s also helpful if your restaurant POS<\/a> can integrate with apps used by customers to make reservations (lessening the burden on your phones and staff) and third-party delivery apps<\/a>.<\/p>\n
Cross-train staff members to protect efficiency even when you\u2019re running on a skeleton crew. For instance, a server who can also tend bar will make it easier to control labor costs without sacrificing your operations or output. If you need to fill some gaps, consider using part-time help \u2014 there are plenty of service industry professionals eager for extra income.<\/p>\n
Finally, recognize how integral good employees are and reward them accordingly. This doesn\u2019t mean giving bonuses when you\u2019re already strapped for cash, but rather paying fairly \u2014 consistently. You could increase employee satisfaction, reduce turnover, and save money on finding and training newbies.<\/p>\n
<\/p>\n
<\/span>Food<\/span><\/h2>\nAltering your menu is tricky. On one hand, adjusting food cost and finding ways to cut corners can result in significant savings. On the other hand, messing too much with your food could torpedo the reason people love your restaurant in the first place. It\u2019s crucial to find balance:<\/p>\n
\n- Review your recipes.<\/strong> Look at your loss leaders in particular to see if you can scale back portions or make easy ingredient swaps without losing the integrity of each dish.<\/li>\n
- Talk to your suppliers. <\/strong>The only way to know whether you can negotiate better prices is to reach out to vendors. You may even be able to negotiate terms, such as extending your pay-by date, so there is more time to settle invoices without incurring interest.<\/li>\n
- Monitor for employee theft.<\/strong> Industry experts will happily tell you about the times they caught cooks sneaking steaks under their jackets and cleaning staff hiding wheels of cheese inside trash cans.<\/li>\n
- Reduce waste.<\/strong> Turn scraps into stock, make fruit trimmings into gastrique, and make soup with whatever\u2019s left. Just be sure the result meets your standards. Reducing waste is no good if it reduces flavor. Consider smallware waste, too. If you\u2019re prone to losing silverware, scrape plates into a bus tub first or invest in a magnetic cutlery catcher that fits into the top of your garbage can.<\/li>\n<\/ul>\n
<\/span>Operations<\/span><\/h2>\nYou\u2019ve gotten used to the systems you have in place, but what worked then may not work so well now. A fine-dining establishment that once prided itself on switching tablecloths that had even a hint of a smudge may now choose to be a little less picky to help save on linen service. Running the air conditioning at a chilly 72 degrees Fahrenheit is great for servers running back and forth in uniform \u2014 but could everyone still be comfortable if you bumped the thermostat to 75 degrees?<\/p>\n
Add these operational twists:<\/p>\n
\n- Watch your alcohol. <\/strong>Keep alcohol under lock and key. While you\u2019re at it, review pour techniques with anyone behind the bar to help ensure people paying for a 2-ounce shot really are getting just a 2-ounce shot.<\/li>\n
- Reduce food inventory.<\/strong> If you use food quickly enough, it can\u2019t go bad. Buy only what you need and avoid impulse purchases at the farmers market or bulk orders that may seem like a discount but just sit unused in your cooler.<\/li>\n<\/ul>\n
<\/h2>\n<\/span>Technology<\/span><\/h2>\nWith to-go and curbside orders increasing, technology offers a plethora of ways to incorporate a new revenue stream and keep customers happy. It all starts at the POS system. You may need to upgrade your software or at least have your existing system programmed to include to-go modifiers. It\u2019s also helpful if your restaurant POS<\/a> can integrate with apps used by customers to make reservations (lessening the burden on your phones and staff) and third-party delivery apps<\/a>.<\/p>\n
<\/span>Operations<\/span><\/h2>\nYou\u2019ve gotten used to the systems you have in place, but what worked then may not work so well now. A fine-dining establishment that once prided itself on switching tablecloths that had even a hint of a smudge may now choose to be a little less picky to help save on linen service. Running the air conditioning at a chilly 72 degrees Fahrenheit is great for servers running back and forth in uniform \u2014 but could everyone still be comfortable if you bumped the thermostat to 75 degrees?<\/p>\n
Add these operational twists:<\/p>\n
\n- Watch your alcohol. <\/strong>Keep alcohol under lock and key. While you\u2019re at it, review pour techniques with anyone behind the bar to help ensure people paying for a 2-ounce shot really are getting just a 2-ounce shot.<\/li>\n
- Reduce food inventory.<\/strong> If you use food quickly enough, it can\u2019t go bad. Buy only what you need and avoid impulse purchases at the farmers market or bulk orders that may seem like a discount but just sit unused in your cooler.<\/li>\n<\/ul>\n
<\/h2>\n<\/span>Technology<\/span><\/h2>\nWith to-go and curbside orders increasing, technology offers a plethora of ways to incorporate a new revenue stream and keep customers happy. It all starts at the POS system. You may need to upgrade your software or at least have your existing system programmed to include to-go modifiers. It\u2019s also helpful if your restaurant POS<\/a> can integrate with apps used by customers to make reservations (lessening the burden on your phones and staff) and third-party delivery apps<\/a>.<\/p>\n
<\/h2>\n<\/span>Technology<\/span><\/h2>\nWith to-go and curbside orders increasing, technology offers a plethora of ways to incorporate a new revenue stream and keep customers happy. It all starts at the POS system. You may need to upgrade your software or at least have your existing system programmed to include to-go modifiers. It\u2019s also helpful if your restaurant POS<\/a> can integrate with apps used by customers to make reservations (lessening the burden on your phones and staff) and third-party delivery apps<\/a>.<\/p>\n
With to-go and curbside orders increasing, technology offers a plethora of ways to incorporate a new revenue stream and keep customers happy. It all starts at the POS system. You may need to upgrade your software or at least have your existing system programmed to include to-go modifiers. It\u2019s also helpful if your restaurant POS<\/a> can integrate with apps used by customers to make reservations (lessening the burden on your phones and staff) and third-party delivery apps<\/a>.<\/p>\n