WAYS TO IMPROVE RESTAURANT BUSINESS - PowerPoint PPT Presentation

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WAYS TO IMPROVE RESTAURANT BUSINESS

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WAYS TO INCREASE RESTAURANT BUSINESS – PowerPoint PPT presentation

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Title: WAYS TO IMPROVE RESTAURANT BUSINESS


1
6 SECRET WAYS TO IMPROVE RESTAURANT DINING
SERVICE INCREASE RESTAURANT SALES TURNOVER.
  • BY ABHIJEET . R . SALVI

2
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

3
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 .

4
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 .

5
  • 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.

6
MENU KNOWLEDGE
  • MENU KNOWLEDGE IS VERY IMPORTANT FOR THE WAIT
    STAFF THE HOST IN PROVIDING EXCELLENT SERVICE
    TO THE RESTAURANT GUESTS .

7
Cont
  • BECAUSE
  • A BY THIS THE PATRONS GET ALERTED TO THEIR
    DIETARY RESTRICTIONS .
  • B IT IS ESSENTIAL FROM THE UPSELLING POINT OF
    VIEW .

8
  • C PATRONS HAVE MORE CONFIDENCE IN
    KNOWLEDGEABLE HELPFUL WAIT PERSON .

9
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 .

11
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.

12
CONT
  • C IF STAFF SCHEDULING IS DONE POORLY WEEK IN
    WEEK OUT , THIS INDIRECTLY AFFECTS SERVICE STAFF
    MORAL .

13
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 .

14
CONT
  • C IT GIVES TEAM MEMBERS MORE CONFIDENCE IN
    THEIR TALENTS AS THEY TAKE ON ADDED WORK
    RESPONSIBILITIES .

15
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.

16
  • THESE WERE SOME OF THE WAYS IN WHICH WE CAN
    INCREASE RESTAURANT TURN OVER ALSO MAKE OUR
    PATRONS MAKE HAPPY THROUGH SERVING QUALITY
    SERVICE .
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