.jpg "Why Is My Restaurant Failing? Why Is My Business Bad?")
Why Is My Restaurant Failing? Why Is My Business Bad?
Culinary training is one of the indispensable trainings that must be taken for restaurant businesses today. In this regard, the subject of training focused on guest satisfaction in restaurant management is a separate topic. Because nowadays there are restaurants with many different concepts.
According to New Food Trends and Restaurant Trends in Gastronomy in 2022 , every food and beverage establishment in the sector should receive the professional training they need according to their own restaurant concept. Vocational training required for both service personnel and kitchen staff in some restaurants is among the new trends.
Some of the Most Asked Questions in Many Restaurant Businesses are as follows;
-
My turnover is good, but why can't I make a profit?
-
Why don't revenues cover expenses?
-
Why don't people choose my restaurant?
-
What kind of cook should I employ?
-
Why am I not a sought-after restaurant?
-
Why do so many staff changes?
-
Why do chefs quit their job?
-
Why do I get so many complaints?
-
What should I do to earn money?
-
Why don't my staff show dedication?
-
Why can't I get my staff to listen to me?
-
Why is my restaurant failing ?
-
Why don't guests come to my restaurant?
-
How do I make money in my restaurant?
-
Why can't I make money in my restaurant?
-
Why aren't my meals liked?
What is the "Question That Many Restaurant Businesses Never Ask" Employers?
“Why am I doing so well at my restaurant?”
Restaurant managers, who rely on the features of both Menu Designs and Restaurant Concept Types, ignore kitchen training and service department training, and try to accept guests by forgetting the limits of their infrastructure, are not aware that they are actually drifting towards an abyss...
The energy that devoted kitchen chefs personally spend on Kitchen Planning and the Relationship of the Main Kitchen with Other Departments is not sustainable, and as soon as the kitchen organization that is not supported in the restaurant management circular reaches a certain limit, it will be reflected in the Surveys and Forms and the business will suffer a loss of guests.
Although such malfunctions, especially those experienced in chain Brand Restaurants , are reflected in all restaurants of the chain and reach the central management within a period of 3-4 months and are detected by the necessary restaurant consultants and operator blindness experts, there is still time for success-oriented treatment.
-
I wonder if some of your thoughts are - no, it can't be like that! Don't you like kitchen chefs who call themselves "Boss"?
-
Is it possible that you think that you are knowledgeable because you are competent?
-
Do you think you have A la Carte Kitchen features?
-
What is the difference between a sarcastic kitchen chef and an academic kitchen chef?
-
Do you have experience with Dry Aged & Steakhouse criteria?
-
Do you believe that you can do anything by commanding it?
-
Are you familiar with the best Steak Restaurant infrastructure?
-
What recent work have you done on Efficiency in Kitchen Management ? What are your criteria regarding its necessity or unnecessaryness?
-
What changes have you made to the latest Restaurant Management Circular ?
-
Have there been times when you intervened in Kitchen Management when necessary?
-
Would you like to work with kitchen chefs who say that everything you say is understood, sir?
-
How much time do you spend on Restaurant Management Reports every day?
-
Have you ever thought that the Food and Beverage Department Organization Chart, one of your relevant departments, is not appropriate?
-
Do chefs who are knowledgeable about the subject ask for too much salary considering the restaurant budget ?
-
Current budget Cost Calculations in Restaurant Management
-
Are there workflow task files for Kitchen Staff working in existing Kitchen Departments ?
-
Do your kitchen staff have HACCP training certificates?
-
Does the fact that the kitchen chef is a phenomenon make the food more delicious?
-
Is your chef a popular chef or a knowledgeable chef?
-
Are you sure that your kitchen chef is capable of organizing a kitchen?
-
Has anyone ever complained about the Kitchen Design of your restaurant business ?
-
Do you have a show kitchen in the restaurant business?
-
How many separate documents do you use in restaurant management for Receiving Procedures ?
-
Do you think Restaurant Management has a handle on everything?
-
When was the last time you researched the latest trending Culinary Trends ?
-
How many separate tracking processes do you use for Storage Transactions in inventory management ?
-
Does the chef's popularity affect guest satisfaction ?
-
Do you think there are enough Knife Types in the show kitchen?
-
As management, have you paid staff salaries on time for the last 3 months?
-
As management, can your staff use their weekly leaves without any problems?
-
As management, how many of your employees did you last ask about their private life problems?
-
Can you recognize the difference between being competent and being knowledgeable?
Refined restaurant, middle class restaurant, Avant-garde restaurant, high-end restaurant, Elegant restaurant, artisan restaurant, Haute Cuisine, upper class restaurant in the business center, Fine Dining restaurant, fish restaurant by the sea, Flame Cuisine, meat restaurant in the forest, Casual Dining restaurant, local Restaurant managers who have restaurants, Best Steak Restaurants and many more restaurant concepts…
Now, if you answer these questions honestly to yourself, you will find the answer to how much control you have in your restaurant business. Of course, one cannot lie to oneself; when you look in the mirror, the truth screams at your face...
Restaurant managers, who think that success does not belong to individuals and that it is shared within a team mentality that protects their business with the organization agreement text when necessary, are always the managers who have received the most appreciation in guest satisfaction.
Success or Failure in Restaurant Management May Sometimes Be Hidden in the Questions Below...
-
In the natural taste in the hands of a cook,
-
In the sincere smile of a bellboy,
-
In the dedication shown by your employees,
-
Being a taste stop,
-
In the population of the restaurant owner,
-
In your restaurant decoration,
-
At your restaurant's location,
-
In the presentation of your special meal,
-
In the freshness of your local products…
---And there may be many objects and behaviors that you do not know yet. But this success is not hidden in just one person or one product; the fusion and accumulation of all of them have ensured success. For this reason, instead of worrying and worrying about the reasons when your business goes bad, try to protect your values ??when your business is good and try to discover the reasons why your business is good ...
Ahmet Özdemir
Has Chef & Exc. Chef
International Restaurant and Culinary Consultant
Ottoman and Turkish Cuisine World Volunteer Ambassador