Restaurant Equipment Distributors

Problems and crises

If there is a certainty that a restaurant owner must face is that they will be exposed to a continuous flow of problems, with only interrupted by the Real crisis.

This is a fact of life and there is nothing we can do about it ... or not?

All industries are struggling, without But the main difference between a successful company and a failed one is how well business owners may face problems and crises that arise.

To put things in perspective, need to realize that the resolution of problems and solving basic problems are the restaurant owner's mentality.

Although you can not predict when something bad will happen, there are steps you can take to ease the stress - and to address the situation.

First, we to try to catalog the problems. Basically, boil down to three categories:
1. Problems with the work of those involved in
2. Problems with equipment or facilities
3. Personal problems

1. Problems related to the work of people

We can divide the problems with people in two main categories:

A. Problems with employees and food suppliers

We should all be there. One of his waiters (or the chef or owner from home) gets sick, the very day you have a big party, and it is too late to change them.

His supplier, who promised to deliver special food for dinner super exclusive that they were preparing for (for a whole week) is where you are. One thing after another occurs.

A good way to do address this problem is to always have a Plan B.

When creating your schedule their staff to work, always at least one person on duty in case something happens. Tell his staff to not call unless absolutely necessary and that will compensate by giving them a bonus if they have to come to work.

Explain that this is not a "nice to have", this is a necessity and therefore not negotiable. You can be flexible in order (rotation) of the call status. People outside have other commitments and other plans, but if they understand how important it is and know that this will be exceptional and that they will get compensated generously will agree on terms.

This is also a good idea to have your staff trained to cross a waiter can be a host of substitution or your host can replace a server if necessary.

The same happens in the kitchen: The kitchen should be able to cook any of the dishes, even if the chef is sick or taking a deserved vacation.

If you have read the Module 1 of my seminar, and understand how important it is to have great staff, and why it is totally surround worth of the best I can find.

For providers: Make sure you get everything you need for your meals in advance so you have time to plan something if you do not get delivered on time or arrive in poor condition. Do not wait until the last minute to any consignment, even when providers promise succeeds.

If for any reason, you must wait for delivery, to sign a contract (which need not be lengthy or formal, a sheet with some clauses will suffice), so if you do not deliver the goods on time, you have the right to obtain the missing products from another source, and the right to decline the products if they are delivered late.

They must also compensate for the difference in price. I think this is fair and should not refuse to sign it.

B. Problems with customers

I dedicate the first 3 modules of my workshop to discuss their customers as their top priority. I'll give a brief description:

Basically, you need to fall in love with their customers and try to make their experience in place as pleasant as possible. They are the ones that give the money to keep your business alive and should be your first priority.

A dissatisfied customer is bad business, and they will tell others about your (bad) experience in place (including the thousands of readers in the forums and review sites restaurant) to do my best to compensate for their unhappiness and make them feel good again.

2. Problems with equipment and / or Services

Things break, and it happens when you least expect or need them most.
However, there are some things you can do to prevent or mitigate such Problems:

1. Perform routine maintenance of its equipment.

Although you will spend a little extra money is worth if it saves you the pain and expensive emergency repairs.
There are companies that specialize in maintaining and servicing its equipment permanently. You can get an annual contract with them, with scheduled visits to check all equipment, etc.

Think about it as insurance for their welfare.

2. Keep in place of a list handy with the phone numbers of all companies and professionals who can help when something is in place.

If you do not have the maintenance contract, something breaks or fails, and your stress level will increase rapidly when you can not find the phone number of professionals who can fix up your computer.

It's a good idea to keep a folder containing the guarantees of all the new equipment to buy (and its expiration date), so, if something is still in warranty, get it fixed free (or simply the price of parts).

Each time you buy something new from a dealer, have them also that service and repair of equipment when not covered by the warranty more. Mark your contact list. Also includes the names and phone numbers other professionals that may be useful if something goes wrong. Be sure to keep copies of this list (things get lost).

Do not forget to tell all your employees where he keeps the list. Not only can you quickly find the technical contact and necessary, but will also ensure that calling people who want instead of searching blindly through the Yellow Pages.

3. Personal problems

These are the most difficult to treat because the emotions always on. We are all human beings with families, relationships, etc. that personal problems are inevitable.

The restaurants are stressful environments because There are many variables: the suppliers, staff, customers, financial, insurance, marketing, sales, food, drinks, etc.

Besides, times are often intensive shifts at night (especially if you have a full bar) and always busy weekends. This busy lifestyle often takes its toll on professionals restaurants and their families.

Although difficult to balance her business with her family calendar, there are things you can do to mitigate this problem.

First you need to surround himself with top-notch people. It has an administrator who can fully trust to delegate some of their tasks. If you can not afford a manager specialized train the servers to perform some of their functions. Choose someone motivated, ambitious (and especially honest) and spending time with him / her.

Train to the best of their abilities, without holding back information. Many restaurant owners are wary and afraid to share their knowledge, thinking that their employees are waiting to quit and open their own place.

Perhaps this is true, but the charge to be downloaded, and loyalty that you create with them in their all will be brighter than the possibility of another competitor.

Make sure they are compensated generously to the additional responsibilities. Often in the this industry, owners of giving the best people to work and additional responsibilities for nothing!

Having someone trained to maintain business running, you assign at least two days off a week (slower selection days). Your manager should be able to cover for you.

After seeing that this works, take some vacation time, disappear with his family for a week at a time, while his place is still operating.

Once more, changing their focus of his business and place for its customers and employees (as explained in my workshop), you should be able to excel in all aspects and have much more relaxed and happy personal life.

So there you have it. Are you going to avoid problems by following these steps?

No, no, that would be impossible. But I can assure you that you can mitigate against many of them have a plan that you and your employees know and follow.

The more capable than its people, smarter than they are increasingly critical situation arises.

You can visit my Restaurant site Web Marketing Strategies for more information.

RESTAURANT EQUIPMENT WANTED. WILL PAY REASONABLE.

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