when there’s a rush happening at the door and a small circus in the kitchen, your employees need to know that you are going to be consistent. you need to be proactive and stay ahead of the curve instead of being reactive. customers in restaurants come for the experience (as we’ll talk about in a minute), and part of that experience is becoming comfortable with the staff they expect to see at their regular haunt. the restaurant industry now commands nearly half of the food dollar in the united states.
it’s easy to get caught up in the obvious concerns of good food and efficiency, but if you lack concern for the overall experience your diners are having, you miss the big picture. making a unique and memorable experience that gets people to talk about your restaurant matters. as a manager, the trick is to establish a budget and stick with it. many of the best restaurant management tips will come from someone who actually has experience in the food service industry.
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