The Apps Your Customers are Using to Find Restaurants - Are You?

35 Top Restaurant Apps [Infographic]
Compliments of QSRweb.com

Controlling Costs in the Restaurant - Part 1

Is Your Money Going in the Garbage?

In order to control costs you need to keep a close eye on excess waste and pilferage.  Watching what is going out of your restaurant due to carelessness or by dishonest means can really help to control excess costs for your restaurant.  Here are 4 ways to make sure your profits aren’t getting tossed.

Remove trash cans from the kitchen - Replace the trash cans in the kitchen with 10 qt clear storage containers.  By giving each employee their own container you can easily see if good, useable product is winding up in the trash.  Employee  often get lazy, careless or are not trained properly and this can cost you money. By seeing what your staff has in their bin at the end of the night and pointing out what is excess waste can help educate your staff on best practices and save you money. 

Keep a close eye on your trash can in your dish room and your dumpster - I never forget the morning I brought trash out to the dumpster and discovered at least 3 bus buckets of dirty dishes in the garbage.  In order to get out of work quicker, the dishwashers were chucking the final dishes away instead of cleaning them and putting them away.   This is an extreme but it happens.  It is wise to check the dish room trash at the end of the night; you will be surprised how much silverware and small items “ fall through the cracks.”  

 

Place a video camera on your back door - Small items are easily taken by dishonest employee from your restaurants hidden in coats, purses, backpacks etc.   But to steal larger items such as cases of beer or a case of meat a common tactic is for an employee to take the case out to the dumpster and leave it there until they can sneak it out and put it in their car later.  Having your back door outfitted with a camera will act as a deterrent because employees will know they are being watched  and it will also provide evidence if you feel someone is stealing. 

Make a policy that employees must inform manager when taking out trash - As in the last paragraph, taking out the trash is a typical way in which product can be stolen from your business.  It literally “walks out the back door.”  For this reason it is wise to limit access in and out of your kitchen by your employees.   Employees should not have carte blanche to walk in and out of the restaurant as they please.  This just leads to trouble and if they are outside doing whatever they are doing most times they are not doing what they should be doing inside the restaurant.

The Last Guest of the Night

The right time to end nighttime dinner service is something that is different in every restaurant and for every restaurateur. Do you want to wrap things up and go home by eight p.m., or are you happy with customers still wining and dining until 2 a.m.?

Likely it’s somewhere in between—and if you have a separate bar area that’s a factor--but whatever your preference, it’s crucial to have a firm line on your late night service policy that’s completely clear to your staff and your customers, and that everyone’s on board. Here’s why:

Entice them in, don’t rush them out

Last Saturday, on a lovely early-summer night, I went out to dinner with a friend at 9:30 p.m. Late, yes, but the doors were open, the place was still full, and the hostess was welcoming. So far, so good.

But midway through a delightful meal, our plates still half full of tasty food, the waitstaff seemed to start a kind of rush-and-hover that made my dining companion and myself suddenly feel like they couldn’t wait until we left. The staff began to run around as if they were in a big hurry to end the night. Three times servers tried to take away our plates, which still had food on them that we were still savoring. The third time my fork was poised toward the plate, and I had to tell the server that I’d prefer to enjoy the last bite.

One of the traits of a great server is being able to sense when patrons are finished with their food. No one likes to have their plate or drink snatched away before they’re done with it. Servers may think they’re being subtle and the customers don’t notice, but if they start sweeping and vacuuming or are moving around double speed, it gives patrons a message that they want them to leave. Not only is it likely to lower the tip, but it may make customers consider another place to eat next time.

Everything on the table

You want people to have such a good time at your place that they never want to leave and can’t wait to come back, but clearly you and your staff need sleep (not to mention, a life after work). So figure out an ending time you can live with, for you as the owner, for the kitchen, for the bar, and for the waitstaff, and everyone needs to be on the same page. Restaurant owners don’t have to stay until the last pot is washed, but everyone needs to know what time the kitchen closes. If there are parties who want to prolong the delight of your fine atmosphere and their happy tummies with another drink and linger awhile, you need to decide how to handle that and instruct your servers accordingly. Sweeping and vacuuming near guests who are still eating is not only unappetizing but sends a clear signal to them that may not be the cordial message you want to convey.

So consider specifying on your menu what time the kitchen closes, and ask your hosts to alert latecomers to that. If you’re not present that late in the evening, then designate someone to be in charge and make sure no one is rushed out the door, or they just might not rush back.

Foodstagramming

Do you know about Foodstagramming?

It’s when customers take pictures of what they are eating and post it on their social media sites. Foodstagramming is really popular right now! People use sites like Instagramming, TwitPics and Facebook to post their images. It may be annoying for those of us whose friends are constantly sharing more of their life then we need to know, but it sure can benefit your business.

Some restaurants have actually chosen to ban the practice calling it distracting and impolite. Bad idea! I say encourage it! Every time someone mentions your business or shares a photo on a social media site your brand is being promoted with no cost to you. Social media is the new word of mouth marketing and word travels fast. People rely on the opinions of their friends, family and co-workers. Aren’t you more likely to go to a place for the first time after someone you trust recommends it? Your customers are just like you.

You may have hesitations about Foodstagramming because of the stress it puts on your business to always put out the very best dishes and provide great service. But isn’t that your goal in the first place? The feedback you receive from social networks will keep you and your staff on their toes and in the long run result in a better dining experience and more customers.

A Restaurant Can Not Live by Facebook and Twitter Alone - You Need a Website!

I was asked just the other day by someone opening a restaurant, "Do you really think I need a website?  I have Facebook & Twitter."  I felt bad because I  jumped on his case!  I made it very clear that  I think it is a BIG mistake not investing in a website.

Customers become more and more brand-centric everyday, and your website is a big part your brand.   Your website is no doubt  the best way to portray to potential customers the type of experience they can expect when they come to your restaurant. Why would you want to miss out on that? By not having a website you are doing your business a huge injustice.

Don't get me wrong, Facebook and  Twitter definitely have their place but they should be used as an extension of  your website.  The fact that they are free is a bonus and they should absolutely be incorporated into your marketing strategy, but as a way to enhance it but by no means define it.   One of the major problems with just having a Facebook and/or Twitter account is that in order to be successful you need to have followers.   It  make it very difficult to connect with new users and convince them that your restaurant has something unique to offer.  Every Facebook page uses the same template and it is very hard to standout from your competition. What Facebook is well suited for is  connecting with your existing customers and keeping them engaged in your special events, promotions and menu changes.   It is  very difficult using Facebook and Twitter alone to portray your brand and to set the tone of your restaurant, not to mention all the potential customers you are missing out on who do not use Facebook or Twitter in the first place.
The bottom line is that you need a website.  Even a small budget friendly website can establish your brand and help you leverage the power of the internet.

Need help?  Give us a call.  Our design team is waiting to hear from you to help you get started.
Note: Setting up an evaluation of our website solution is free with absolutely no obligation.  We set a demo site for your restaurant and walk you through so you can see how it works.  The rest is up to you.
845-598-4760 or websitedesign@TheRestaurantPlaybook.com

Going Green in Your Restaurant

Besides being kind to Mother Nature, going green can also save you money and resources. Going green is not a fad.  If anything, the movement gets stronger each day, and for good reason too.  In the past many have stayed away from green alternatives because of the costs associated with them but as we are seeing the increase in demand for these products and greener business practices, green alternatives are becoming more accessible and less expensive.

As the movement towards being green increases, having a green restaurant can actually attract customers who appreciate and share your values. When comparing apples to apples, customers are more likely to go to the brand they believe in and who they know cares about the mark they make on the world. It may not have occurred to you that going green can help you connect with your customers but it can become a reason you gain a loyal customer.

8 Shades of Green – How to Make the Leap

1. Flip the Switch  -  One of the simplest and most effective ways to conserve energy is to turn lights and equipment off when not in use. Appliances that are plugged in and not on draw a small amount of electricity at all times, so if you can unplug them altogether, it’s even better. Turning off a broiler for one hour a day per day could save you $200 a year.  The point here is if you don’t do business between lunch and dinner, turn your broiler off and unplug your appliances.  You will not only be helping the environment but you will be helping your wallet too.
2. Switch Bulbs - Did you know that compact fluorescent bulbs use about 75 percent less energy than the traditional light bulbs you use? They may cost more upfront but you will reap the returns by lowering your energy bill and having to buy bulbs less often.  The average compact fluorescent last up to 10 times longer than a regular bulb.
3. Use Energy Star™ Appliances.  When buying new equipment, or replacing old, buy Energy Star.  A change to Energy Star can save you up to 25% of your energy bill without surrendering quality. You will also want to check, some municipalities may extend you a credit for buying Energy Star.
4. Keep Control of Disposables  It is important that your staff is aware of what they are giving away. Set limits as to what is given to the customer in the form of take out condiments.  Your staff may not understand the cost or environmental consequence associated with grabbing a handful of ketchup packets, a fist of salt and peppers, and a wad of napkins all for one small take out order. Educate your staff and set standards.  A burger should get two ketchups and 2 napkins, etc.  Staff should also ask if they need disposable utensils or not.  10 to 1 if a customer is going home or to their office they will want to use their own.
5. 5. Educate Yourself   Ignorance is not an excuse for wasting energy. It is important that you understand your bill and audit it frequently.  You can begin by knowing precisely the amount of energy you consume and you should be able to track how it varies throughout the year, as well as year to year. If you are unsure of how to read your bill, contact your energy company to walk you through it. You need to become the expert.
6. 6. Use Green to Clean.  There are more and more environmentally friendly companies specializing in green cleaning products for the foodservice industry. The average restaurant that uses traditional cleaning chemicals can produce pounds of poisonous waste per year.  One of the biggest culprits among restaurant cleaning products are degreasers.  But daily cleaning products such as pot soap, glass cleaners, furniture polish and other general purpose cleaners give a negative impact on the environment too. Look to find products that are 100 percent safe.  It doesn’t make sense to go “sort of” green.
7. 7. Switch to Biodegradable  On average restaurants produce over 100,000 lbs of garbage annually.  Switching from Styrofoam to a compostable to-go container can make a big difference.  Not only can biodegradable containers breakdown and become rich earthly materials, but they also use less oil in the manufacturing process than petroleum based plastics.  A double win!
8. 8. Live by the 3 R’s Reduce, Reuse, Recycle  Make Reduce, Reuse and Recycle your restaurants mantra. Post it in your kitchen, your office, and in staff break areas.  With these three words YOU can eliminate waste and help save the environment!  The way you choose to handle waste not only affects your bottom line but also affects the future of our world's ecosystem.