WAYS TO IMPROVE RESTAURANT BUSINESS

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6 SECRET WAYS TO IMPROVE RESTAURANT DINING
SERVICE INCREASE RESTAURANT SALES TURNOVER.

• BY ABHIJEET . R . SALVI

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A AT HOST DESK

• IN AN EXTREMELY BUSY RESTAURANT WHERE WAITING
  TIME GOES BEYOND AN HOUR , THE BEST WAY TO KEEP
  NEWLY ARRIVED PATRONS LEAVING TO DINE ELSEWHERE
  IS TOO

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CONT .HERE THE HOST PLAYS A VERY IMPORTANT
ROLE.

• HOST SHOULD ..
• A OFFER MENU CARDS TO ALL THOSE PATRONS WHO ARE
  WAITING FOR THEIR TURN . FOR THE RESTAURANT
  TABLE . TO PASS THE TIME .

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CONT

• HOST SHOULD ..
• B TELL ALL THE PATRONS WHO ARE WAITING FOR
  RESTAURANT TABLES , THAT THE WAIT TIME IS MUCH
  MORE LESS THAN WHAT IS REALLY .

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• C THE HOST SHOULD LOOK BIT BUSSY AT THE FRONT
  .THIS WILL MAKE THE PATRONS WHO ARE WAITING FOR
  THE RESTAURANT TABLES FEEL THAT THE HOST IS
  REALLY CONCERN ABOUT THEM , TO GET THE TABLE FAST.

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MENU KNOWLEDGE

• MENU KNOWLEDGE IS VERY IMPORTANT FOR THE WAIT
  STAFF THE HOST IN PROVIDING EXCELLENT SERVICE
  TO THE RESTAURANT GUESTS .

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Cont

• BECAUSE
• A BY THIS THE PATRONS GET ALERTED TO THEIR
  DIETARY RESTRICTIONS .
• B IT IS ESSENTIAL FROM THE UPSELLING POINT OF
  VIEW .

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• C PATRONS HAVE MORE CONFIDENCE IN
  KNOWLEDGEABLE HELPFUL WAIT PERSON .

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FOR MAXIMUM USAGE EFFICIENCY THE MENU
DESCRIBTION MUST

• A MENU MUST BE POSTED IN AN INCONSPICUOUS
  READILY NOTICABLE AREA FOR QUICK REFFERENCE BY
  THE DINING SERVICE STAFF .
• B INCLUDE ALL THE MAJOR INGREDIENTS IN THE
  DISHES.

10
CONT

• C BE PRINTED BY CLEARLY MADE AVAILABLE TO ALL
  SERVICE STAFF INCLUDING THE HOST.
• D EXTRA COPIES OF THE MENU CARD SHOULD BE
  HANDED TO ALL NEW SERVICE STAFF .

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AN EXAMPLE OF STAFF SCHEDULE AFFECTING PAYROLL /
OR DINING RESTAURANT SERVICE WOULD .

• BE
• A TOO MANY SERVICE STAFF TEAM MEMBERS
  SCHEDULED ON SLOW DAY OF BUSINESS .
• B TOO FEW SERVICE STAFF SCHEDULED ON BUSSY DAY
  OF THE BUSINESS.

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CONT

• C IF STAFF SCHEDULING IS DONE POORLY WEEK IN
  WEEK OUT , THIS INDIRECTLY AFFECTS SERVICE STAFF
  MORAL .

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CROSS TRAINING HELPS A WELL GROOMED ROUNDED
SERVICE STAFF .

• A EMPLOYEES TEND TO EMPATHIZE WITH EACH
  OTHERS WORK POSITION .
• B IT MAKES THE JOB MORE INTRESTING INCREASES
  THE LABOUR PRODUCTIVITY .

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CONT

• C IT GIVES TEAM MEMBERS MORE CONFIDENCE IN
  THEIR TALENTS AS THEY TAKE ON ADDED WORK
  RESPONSIBILITIES .

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DINING ROOM TEMPERATURE , LIGHTING MUSIC SHOULD
BE ALWAYS ADJUSTED .

• A DONE ACCORDING TO PATRONS MOOD .
• B PATRONS SHOULD NOT FEEL THAT THE RESTAUTANT
  IS TOO SHABBY.

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• THESE WERE SOME OF THE WAYS IN WHICH WE CAN
  INCREASE RESTAURANT TURN OVER ALSO MAKE OUR
  PATRONS MAKE HAPPY THROUGH SERVING QUALITY
  SERVICE .