Keys to a Successful Restaurant

Restaurant success can mean many different things, depending on who you talk to, but most owners will agree that there is a vast difference between running a successful restaurant and managing to keep your doors open. Most people with an entrepreneurial spirit do not want to become slaves to their business. Yet many restaurant owners become just that. If the restaurant is open, the owner is there. So, how does a restaurant become successful. While defining success will be different from owner to owner, there are some keys to restaurant success that most will agree on.


Along with the quality of the food is that it is consistent. One truth of restaurants is that you will not be able to please everyone with every dish. If the majority of the people that try an item like it, then don’t change it. If you change your recipe every time a customer complains you will never have any consistency with your menu. Then when a customer that did like the item returns, they will be unhappy that the recipe changed, and they did not receive what they wanted.


For your restaurant to be a success, you need to take the time to train your staff in how to treat your customers. Everyone from the greeter to the dishwasher needs to know and understand how to respond to any complaint or suggestion from a customer. While the customer may not always be right, they are the one who pay the bills. Without them, you have no business.


The next thing that will add to, or destroy, the customers experience is the cleanliness of your restaurant operation. For many customers, if there is anything that appears to be dirty or unsanitary, they will automatically assume that the entire operation is unsanitary. They will never know whether you serve the best food in town or not, because they will be so put off by cleanliness issues that they will never eat at your restaurant.

Cleanliness and sanitation does not stop with the physical building. It extends to the hygiene of your staff. Although it can be difficult to have personal cleanliness discussions with your staff, you need to make sure that they come to work clean, and wearing clean uniforms.

Cost Control

If you fail to keep your costs under control you business will suffer. When costs tart to escalate, there are things that some restaurant owners do that will have serious consequences to your business.

The first step restaurant owners take is to reduce the size of the staff. While this isn’t necessarily a bad thing, it can have some negative results. If the staff gets too small to serve the customers adequately, you will have customer service issues. In order to avoid that the owner will need to start doing more work on top of the work they are already doing. That will mean even more hours spent in the restaurant.

The next thing restaurant owners consider to reduce costs is to use lower quality ingredients. Lower quality ingredients will lead to lower quality menu items, which will ultimately result in fewer customers. If the owner tries to lower the food cost without lowering the quality of the food, they will sometimes consider raising the menu prices. When money is already tight, many customers are bargain hunting, and increased menu prices will drive them away. The easiest way to control your costs is to make sure you have menu items properly costed out before setting your menu. Then you need to monitor your costs to make sure they are in line with your budget.

Tips To A Safe Cooking Environment

Safety means to be free from risk or danger in your working environment. To enhance a safe working or cooking environment, keep the walk ways and stair case clear of scrap and debris, ruts, holes and obstructions. Remember always to lean up spills of oil, grease, or other liquid immediately. Don’t procrastinate. But if cleaning could not be effected immediately, be sure to have it covered with absorbent material until proper cleaning is effected. And please keep cleaning materials away from food.

Keep electrical wires out of the way. Coil up cords, extension cords, line, hoses, etc when not in use. Close cupboards and cabinets when not in use. And ensure proper and adequate lighting inside and outside the kitchen. Ensure there is no gas leakage and if there be found any leakage, fix it immediately. With gas leakage, distant ignition is possible as well as inhalation. This affects the nervous system and can lead to asphyxiation. In the case of fire, shut off supply, but if not possible and no risk to surrounding, let it burn out. However, evacuate danger zone.

Check that all thermostats are functional. Oil temperature must be at recommended temperature and fryers must be filled to the correct level, as indicated in the operator’s manual. There is a danger of possible burn in the case of oil splattering, and so, ensure no water presence in the food. Do not rest containers on the edge of the fryers. Avoid hot water spills, it can cause serious burns. Check container temperature before picking up a pot or kettle from the stove and keep flammable materials away from high temperature and open flame.

Remember to switch off fryers, oven, grills etc before cleaning commences. These are potential fire areas. Even a small fire can become dangerous and out of control. And in case of fire out break, do not attempt to use water to put out fire. Use fire extinguisher instead.

Broken glasses must be disposed immediately to prevent injury. Chipped glasses can cause cut and infectious diseases. Always wear rubber soled or safety shoes. This helps to ward off so many dangers.

Never forget all the necessary safety tips you have learnt so far. Clean oil spills and grease on the floor, make the runway free, and observe a careful handling of electrical gadget, hot oil as well as hot water. Keep fire extinguisher nearby and dispose broken glasses. Wears rubber soled shoes or safety shoes.