Sounds crazy, but I think you should have a philosophy when running a restaurant. Are you a systematic leader? Inspirational coach? A Driver (push, push, push)? Or is it all about the numbers?
I've had the fortune (!) of working for several concepts that were in a start-up or growth phase and the environments are very similar in many ways. Change; chaos; confusion; thinking you were going to be slow on a shift and getting slammed; preparing to get slammed on a Friday and cutting half the crew at 7:45. I think it's important to stick to your philosophy during these times.
I have seen teams focus on many things but many people look at me like I'm crazy when I say make the system as easy as possible for the crew and it will all work out. Don't listen to the software tech installing your POS system, when was the last time he was face to face with a customer in a line 12-deep? If modifying an item takes more than three steps, it isn't working. It confuses your front of house crew and the back of house crew going to have a hell of a time figuring out the modifier. And it's 50-50 the item will actually come out right. Don't create a system that makes it easier on accounting or reporting. You won't have much to account for or report on if your front line people are struggling.
Swallow your pride and walk up to your boldest front line person and ask:
What is the stupidest thing you had to do today?
If you went to the right person, they will tell you. Then fix it fast. Make the system easy on your front line people, the ones that interface with your customer. You will have more time to focus on the many challenges that you have to face anyway.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment