The Basics of Restaurant Management | How to Run a Restaurant
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- เผยแพร่เมื่อ 9 ก.ค. 2024
- Managing a restaurant brings many challenges with it. Here are some things new managers should be familiar with when working in the restaurant industry. Restaurant management, restaurant management strategies, the basics of restaurant management.
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Restaurant Keys is the consultancy that Massimo Montone founded in 2015. It is a full-service consultancy helping investor, brands and operators to unlock the full potential of hospitality ventures. Consulting on opportunities for both existing and new operators, Restaurant Keys has an expert eye on market potential and profitability.
Working with a team of passionate and highly-experienced people, Restaurant Keys is able to approach every project individually, tailoring our services to match your needs. Whether you are opening, reopening or looking to grow your hospitality business.
PS: Check our blog here
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The importance of the basics. Over the years I have worked at several restaurants, potions from dishwasher to management. A few weeks back I eat at a restaurant for the first time. As soon as I entered the door there was a pungent oder I re-experienced it in the taste of the food. I remember my first job as a dishwasher and being introduced to the grease pit. A grease pit for those who do not know is a large usually metal container located in the floor near the dishwasher. This container needs to be manually cleaned out about every three months or so.
Thank you for this video! I enjoy your content a lot. The information you give is short and to the point but very valuable.
I appreciate that!
This a very helpful video. Thank you so much. Am planning on opening a Filipino and Thai Food Fusion restaurant ❤
Great help.
Thanks my man.
Any time!
Hi. using your current staff to help train your newly hired staff can take a lot off of your plate if you have a really full schedule. Just make sure you ask competent staff to train the new staff.
That's a great idea!
As long as they are being praised and compensated for the extra duties
This is how I moved up. My boss had me training, I quickly was promoted. Now I am the General manager of two franchise restaurants in one location.
As a kid with no restaurant experience, the manager in suite and tie would help me clean it out. It is not a glamorous part of restaurant work. However, it is vital.
I moved up in ranks as years past and watched the same manager and dishwasher clean that frigging thing. He could have given that responsibility to someone else, but he did it himself it was that important.
My aunts restaurant is falling apart: losing customers, high prices, poor quality of food, poor time management and staff turnover, no training for staff with handling food. These are my recommendations to her staff but she doesnt want me to tell her what to do
Hey, you are in a difficult position. It’s very difficult to help someone who’s not accepting help. She is in denial. We have seen many similar cases in the past, it’s hard work and maybe you need to be straight to the point and upset her but you may have a chance.
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Call Gordon Ramsay
Thank you very much for letting us know
Thank you for your informations
Is there a book that teaches you how to be the general manager of a restaurant? As in what you do on a daily basis and with clear examples.
Hello I just opened a little take out spot in Mexico. I have about 5 months since I opened it and at first sales were pretty good but started to go down the past 2 months. It's only me and my wife working here and to be honest it's a lot of work. I really need help on figuring out a smooth way to keep things in order and hire staff so we won't be exhausted working 12hr shifts everyday.
I can help
How is going Now?
How is going your work now ?
Would you recommend that a person who wants to go into the restaurant industry do some job shadowing so they can get used to the processes etc?
Yes, thats very important.
Yes, I agree absolutely vital. Would you ask a man who has no experience with motorcycles to do maintenance on yours?
Very helpful.. keep going.
Thank you!
Even when cleaned regularly, it can hold some vicious orders. Without regular cleaning, this oder persuades everything, from the sent in the dinning room to the taste of the food.
thank you for the information
You're welcome
hey hope your doing well ... I am a graphic designer and I do a lot of branding, packaging and other designs that are necessary for every business ... If you are interested in us working together or having questions about my services I can leave you my contacts here.
Hiring and Training staff 4:13
Hello I just opened a resto-bar in Ecuador, I have little experience on this industry. I am trying to manage it the best I can. It has been 3 months since I opened and my sales report is low. I dont know what else to do.
Recomendations?
Hello, contact us at info@restaurantkeys.co.uk
hey hope your doing well ... I am a graphic designer and I do a lot of branding, packaging and other designs that are necessary for every business ... If you are interested in us working together or having questions about my services I can leave you my contacts here.
Can i help u
After this video I am considering to just hire aa restaurant manager instead of doing it myself. I would be involved but I think I would need help with all the tasks.
Call us if you think you need help on this, I am sure we can help.
hey hope your doing well ... I am a graphic designer and I do a lot of branding, packaging and other designs that are necessary for every business ... If you are interested in us working together or having questions about my services I can leave you my contacts here.
Is there a video or more information on how to increase the profit margin of your restaurant?
To increase profit margins, requires lots of work on several front of the restaurant management, and it will need to be looked at case by case. But in most cases the two prime costs tend to be high COGS and staff cost.
A lot of negotiating with your foid service provider rep and knowing the competing food providers prices to give you leverage OR a 2nd and 3rd source of goods. The sales reps will get the point and in order to maintain your acct they will work with you pricewise but you do have to be a touch flexible on 1 or 2 items so as to allow them to make a nice commission along the way. As well as what he stated about the staff cost of labor. Goof luck!
@@frenchyalicea649 ló9i
nice content I like your italian accent
Thanks! 😃
Good day Mr.Massimo Montone,I was admired by your experiences...I already experience managing an restaurant at Amari Cafe and restobar...but I did stop because of pandemic. As off now I want to continue but I'm having a problem on my financial.. I have a very nice place here near the beach good for having a cafe restaurant or restobar...I like you to become my partner.would you like to Invest.
We learned a lot. Check us out for bengal cat 😻🐯
Thank you
🤍🔥