| With the economy showing very little signs of | | | | However, if the plan is clearly not working, don't |
| recovering any time soon, many people are | | | | be afraid to alter your goals. |
| reducing their frequency of eating out. This means | | | | "Stay positive, set goals, have accountability for |
| that restaurants will have to work harder than | | | | everyone...it's your bus and you are the driver, |
| ever to bring in enough customers to stay in | | | | meaning that it's up to the owners to have the |
| business. Here are some ideas to help a | | | | right people in the right seats." If you are really in |
| restaurant struggling in this economy. | | | | the red, meet with your landlord and try to work |
| As difficult as it is, many restaurant owners | | | | out a deal. Chances are, he wants your business, |
| suggest firing your "bottom twenty percent of | | | | even at less profit, more than he wants an |
| employees." With the economy the way it is you | | | | empty space. Renegotiating or switching vendors |
| need every person on your staff to be a | | | | is another way to cut costs without majorly |
| salesperson for your restaurant and | | | | affecting your customers. For example, one |
| underperforming or laziness simply cannot be | | | | restaurant switched to Hunts instead of Heinz for |
| tolerated. Energetic, hard working, motivated | | | | ketchup. That simple move saves him thousands |
| employees is the goal and you should make that | | | | of dollars a year. |
| clear to all your personnel. Since the manager of | | | | "Failure and mistakes are not bad if you learn to |
| the restaurant should be the example to the rest | | | | make the right decision in your next move...It is |
| of the staff, make sure your work is at the level | | | | not the end of the world to close a restaurant. |
| of excellence by being willing to perform any task | | | | Every restaurateur has gone through difficult |
| needed and perform it well. | | | | times." In the end, having high quality food and |
| Have a vision plan or goal for your establishment. | | | | exceptional customer service will bring people in, |
| Why did you open your restaurant? What would | | | | struggling economy or not. The key principles |
| you like to accomplish by having it? What can you | | | | behind a profitable restaurant don't change |
| do now to get you closer to your goal? Not only | | | | because times are tight; they just require more |
| will having a goal keep you moving in the right | | | | creativity and focused budgeting from restaurant |
| direction, it will save you the money and time of | | | | owners to work. |
| tangents and rabbit trails. Stick to your plan. | | | | |