Archive for January, 2014

Best Advice for Restaurant Managers

advice for restaurant managersRestaurant managers are under a lot of pressure, and why wouldn’t they be? Day after day, night after night, they orchestrate the front of the house while keeping diners happy. They coordinate with the executive chef and are required to be experts in human resources, time management, and inventory control. When you consider how many duties a restaurant manager has to juggle, it’s not surprising that many would love to hear how other managers bring the best experience possible to their customers.

Here are some great pieces of advice that East Coast Chair & Barstool has heard from accomplished restaurant managers. 

·        Don’t try to change it all. You’re not Gordon Ramsay. If you’d like to make changes, especially if you’re starting to manage a restaurant that has been in business for some time, observe the general atmosphere and front-end business, then pinpoint several areas that you believe need the most work and can make the biggest impact. Major changes can throw a restaurant into upheaval, change the quality of the food, and hurt the restaurant’s image. For instance, if your diners mostly come to your restaurant for a healthy, quick lunch, adding fried foods to the menu may disappoint your regulars. Be sure that your changes will make your customer base happy.

·        Budget your time so your restaurant can grow. Time management is probably the most useful skill a restaurant manager has. Knowing how long everything should take, and then knowing how long it actually takes is the first step. From there, you can plan how to improve your process, your training, and your delegation skills. If you don’t know how to manage your time, don’t worry. It’s something that can be taught. Why not use the same time management programs that CEOs rely on? It will change you from a manager who may micromanage or manage ineffectively, to one who can learn how to set aside extra time to grow their restaurant. Once you carve out that time, you can increase your productivity and then coach your staff to do the same.

 ·       Schedule your employees so they have a life. Restaurant employees know that they will be working long shifts and long hours, but if you can create a schedule that gives them the opportunity to enjoy planned days off on a regular basis, then you’ll be able to garner employee loyalty, reduce waitstaff turnover, and have your pick of potential employees once the word gets out that believe in work-life balance. Hiring the right people is a key part of a restaurant’s success, and you want to make sure that you can choose from a wide talent base.

 ·       Be business savvy, not just restaurant savvy. You may have been working in restaurants since you were a teenager, but do you have experience with inventory management, budgeting, labor requirements, legal issues, and overall administrative duties? If not, consider taking a course in restaurant management so that you can make sure you’re impacting business in the best way. 

We’d love to hear your advice too! Leave us a comment below to share your own advice and experiences.

Happy New Year from East Coast Chair & Barstool

East Coast Chair & Barstool

As January quickly passes us all by, we wanted to wish you a happy and joyous new year!  Thank you to all of our regular blog readers.  We know 2013 brought us new friends and followers, and we also acknowledge those of you who have been loyal for years.  It’s great to have the support and encouragement as we continue to grow, bring you new exciting furniture pieces, and develop into a better all-around resource for bars, nightclubs, restaurants, and resorts.

Last year was very eventful for us.  We kicked off 2013 with a showroom grand opening in our new location, where we definitely felt the community’s love!  We also embarked in our very first tradeshow experience – exhibiting at our first show in March, followed by May and November shows in Vegas, Chicago, and NYC.  Through trials and tribulations, 2013 was our first full year of restaurant booth and table top production; we continue to evolve our processes to create beautiful restaurant furniture at low prices for you!  We also welcomed new staff throughout the year, growing our team to a total number of 23 staff.  As we moved into our second decade of business, we started to implement new policies and procedures to ensure consistent, professional, and safe practices for our team and our customers.

As we look forward to 2014, we celebrate a year filled with even more excitement!  With the launch of our newest store dedicated to Adirondack chairs {coming in February}, we know that 2014 is going to be bigger, brighter, and better than ever!

Please let us know via the Comments section below what you would like to see from us this year. What topics do you want our blog to cover? What helpful hints can we provide? We want to make this information as useful to you as possible.

From all of us at East Coast Chair & Barstool, Happy New Year!

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