Listen To The Restaurant Experts, You Can’t Wear All The Capes & Hats

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Listen To The Restaurant Experts, You Can’t Wear All The Capes & Hats…

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“Remember, you are a restaurant owner, not a superhero. You can’t do everything and be everywhere at the same time.” Lorri Mealey Restauranting Expert-she has worked in all facets of the restaurant business, from hostess to owner and currently is a staff writer om about money focusing on the restaurant industry and food trends.

Lorri Mealey, couldn’t have put it any better!

It is so damn easy as a restaurant owner to want to wear every hat. From chef, to media marketer to accountant to refrigeration repairman, to employee therapist etc. Trying to be a cape crusader and do everything will most likely not help or save you from running yourself and your restaurant into the ground.

I can speak from experience, my business partner and I waited too long before hiring our very first employee at Corporate Catering. We slept on blow-up mattresses in our catering kitchen, enlisted the help of family members and prepped way into the wee hours of the morning before one of us would go home to shower and return to let the other do the same. With eyes barely open to start the next day of business, we would get through it on whatever fumes we could muster up. I really don’t know how we did it as I look back on it now. Desire to be successful and a burning passion is all I can come up with.

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When we did finally hire someone it made such a difference in the personal time we had to ourselves and the amount of pressure that was lifted from our daily working hours in our business.

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We were able to increase our delivery market range, hire a driver, which allowed my partner to promote our business allowing her to use her true strength and skills. She had been our driver, salesperson, bookkeeper, and my assistant prep cook for almost a year and a half. I maintained the kitchen, manned the phones, and dealt with walk-ins, placed inventory orders did dishes and cleaned the kitchen. When our day was over we still had to get ready for the next day of business.

When we sold our business we had 2 drivers three kitchen employees, an on call wait staff, and ourselves running the business.

Don’t wait too long before hiring help, you can’t do it all! You’ll stunt the growth of your business, disappoint and damage relationships with customers because you’ve become unable to keep up with business.

It’s a tough decision to relinquish responsibilities but you can’t jeopardise all the work you put  into getting it started and worse not allowing it to reach it’s successful potential.

It is after all your job to make sure you have the right number of people to keep your restaurant running smoothly.

Hiring our staff allowed us to become better owners and business partners, which eventually made it possible for us to sell the business at very decent profit after 5 years.

Listen To The Restaurant Experts, You Can’t Wear All The Capes & Hats

Here Are 2 Common Clues You’re Needing To Bring On More Employees:

->Revenue is  above target and you project it to continue; other than financially rewarding yourself and/or your employees, you wonder what to do with the increased revenue. Invest in growing it perhaps!

Examples:

 You are seeing an opportunity for growth and expansion in your current customer base. New homes or apartments are going up or office complexes are springing up, this might be a time to take a calculated risk to expand and your current employees aren’t available to assume additional responsibilities.

->Employees are working very hard perhaps too hard and they’re letting you know or complaining-that they have too much on their plate to do. As the owner your job is to find out if their complaints are legit. Employees claim they want to take on more tasks or spend additional time on current ones if only they had the time. You might need to reorganize and restructure roles and responsibilities to better deal with the workflow and  hire additional help.

Hiring is a big step for any business. Do your homework, consider the implications, and be ready so your restaurant can continue to be successful.

If you’re need help or advice on when to hire additional staff my One-On-One Private Coaching calls can be of assistance.

One of the greatest things about a restaurant coach is you have an immediate team of two.

Contact me TODAY!

 

 

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