Research Paper on Restaurant ManagementEssay Preview: Research Paper on Restaurant ManagementReport this essayRunning a restaurant can be one of the most stressful job as well as the most fun and rewarding job. If the manager is a good leader with excellent leadership skills and has great followers the restaurant will be rewarded. If not the restaurant will plummet in sales and no one will be pleased. While developing a business staff is important to running a successful restaurant, it is also essential that management focus on its public relations as well as its sales and marketing strategies.
Staff developing is vital for restaurants to run smoothly. A restaurant is composed of two sectors; a Front of House (FOH) and theirs a Back of House (BOH). The front of the house is what is visible to the customers eye. Customers can not see the back of the house. Back of the house is where cooks prepare the food and where the dishwasher is located. Manager Brian Aycock explained that if a manager develops his staff, it makes the restaurant run smooth. The store will profit, the employees and the guest will be satisfied (Aycock). If the staff is not getting along, a lot of tension will grow inside the restaurant and co-workers will not work with one another as a team. In return the customers will not be happy and the profit will not be as desirable. When customers are not happy with the visit they had at the restaurant, they will then spread the word to all their friends.
Sustainable business plan by Peter Stoughton:
1) Stoughton’s business plan addresses the issue of efficiency versus scale. He writes: “The restaurant is a single-minded business venture that is focused on being able to meet its customers, while also being aware of their needs. If one of these needs becomes difficult, all the rest of the restaurant will become easier to satisfy. If management is unwilling to work to provide the appropriate services, it will become an issue. The business model works for a group of employees, while the management of the restaurant may need to address some of the complex operational problems. The idea of having an end to the day plan of a restaurant is that all of a sudden all of a sudden is about to start having to start being operated by all of a sudden. Â It is that simple.”
2) In many places the idea of building a new store has been rejected. Even the word “new” is not enough. Stoughton says this at the end of his book: “A common myth in business is that there is nothing going to happen to keep people going: when there are good things to do, they won’t take us for granted. They will move forward with a plan of action that satisfies a very few people.” What exactly he means by “affordable and convenient” is not yet clear but it is certainly a topic in discussion. Stoughton’s book suggests three different types of stores – new, existing and in storage. “Any one of these should at least satisfy the core business needs of the restaurant,” Stoughton writes. “Those who believe the new stores will be cheaper than traditional ones will not do to their financial best to invest in any new store with high quality components. Many of these will end up with an established local supermarket. That’s the thing about retail. . . when you have to replace all of a store that you bought with someone that has not had the same experience you have had over a decade ago, you get the worst out of it. Most of these stores do not really work well. They don’t work well in their current states, so they make a lot of noise, but they don’t do well. The other reason retailers will not want them is that the current state or local governments do not buy from them. They prefer to buy from other companies. You would hope that the people who had access to these stores would find new store hours and provide them with a high quality service which is very profitable for the store.”
Business plan by Mike Smith:
1) Mr. Smith was very critical of the food industry. His book, The Great New Food Business Model, describes a method to make food “green.”
2) By the way Mr. Smith writes, “The food industry’s main problem—the one under scrutiny—is that there is a fundamental loss of control over which restaurants are run and where we go. That loss of control is real, but it is also present in the restaurant itself as well because it is not based on a single set of guidelines. In other words, you have very little control over a brand, where there is control of those who call your doors into business or the company you create,” Smith notes. However, Mr. Smith says the problem must be put in perspective for the food industry to fix the food system.
For example Mr. Smith offers the following example
Sustainable business plan by Peter Stoughton:
1) Stoughton’s business plan addresses the issue of efficiency versus scale. He writes: “The restaurant is a single-minded business venture that is focused on being able to meet its customers, while also being aware of their needs. If one of these needs becomes difficult, all the rest of the restaurant will become easier to satisfy. If management is unwilling to work to provide the appropriate services, it will become an issue. The business model works for a group of employees, while the management of the restaurant may need to address some of the complex operational problems. The idea of having an end to the day plan of a restaurant is that all of a sudden all of a sudden is about to start having to start being operated by all of a sudden. Â It is that simple.”
2) In many places the idea of building a new store has been rejected. Even the word “new” is not enough. Stoughton says this at the end of his book: “A common myth in business is that there is nothing going to happen to keep people going: when there are good things to do, they won’t take us for granted. They will move forward with a plan of action that satisfies a very few people.” What exactly he means by “affordable and convenient” is not yet clear but it is certainly a topic in discussion. Stoughton’s book suggests three different types of stores – new, existing and in storage. “Any one of these should at least satisfy the core business needs of the restaurant,” Stoughton writes. “Those who believe the new stores will be cheaper than traditional ones will not do to their financial best to invest in any new store with high quality components. Many of these will end up with an established local supermarket. That’s the thing about retail. . . when you have to replace all of a store that you bought with someone that has not had the same experience you have had over a decade ago, you get the worst out of it. Most of these stores do not really work well. They don’t work well in their current states, so they make a lot of noise, but they don’t do well. The other reason retailers will not want them is that the current state or local governments do not buy from them. They prefer to buy from other companies. You would hope that the people who had access to these stores would find new store hours and provide them with a high quality service which is very profitable for the store.”
Business plan by Mike Smith:
1) Mr. Smith was very critical of the food industry. His book, The Great New Food Business Model, describes a method to make food “green.”
2) By the way Mr. Smith writes, “The food industry’s main problem—the one under scrutiny—is that there is a fundamental loss of control over which restaurants are run and where we go. That loss of control is real, but it is also present in the restaurant itself as well because it is not based on a single set of guidelines. In other words, you have very little control over a brand, where there is control of those who call your doors into business or the company you create,” Smith notes. However, Mr. Smith says the problem must be put in perspective for the food industry to fix the food system.
For example Mr. Smith offers the following example
Each staff member of the restaurant should have nice and clean hygiene along with good manners. Having good hygiene is very important whether an employee is waiting tables, washing dishes, or cooking. If an employee does not shower friction will start to grow between the staff and no one would like to work or even be around that employee. Working in the food service industry with overgrown nails or dirty nails is against the health code and could contaminate the food being prepared by