New year, new potential for a ton of new customers! Guest acquisition is always on every restaurant leader & operator’s mind, but the question remains - how can I make sure my restaurant is ready to take on 2023 with a bang? Well, we’ve got you covered.
There are so many areas of a functioning restaurant, and all need to be taken care. From the bar top, to the grease traps, and everything in between, making sure your restaurant is operating & maintained thoroughly is key in creating the best customer experience possible. And more customers = more money!
However, there are many small details that you may forgot or overlook. Keeping track of the necessary to-do list can seem daunting, but that’s why we’ve compiled this checklist of critical areas to keep in mind as you begin the new year.
2023 Restaurant Leader & Operator Checklist: 10 Things To Keep Top Of Mind For The New Year
Front Of House
1) Cleanliness is key
Making sure that your front of house area is well maintained and very tidy will be very important (especially in 2023!). Customers are eager to dine in and enjoy their favourite food & beverages - but not at the price of a dirty establishment. Patrons will be more skeptical than ever, so make sure your dining and guest facing areas are always clean.
2) Having updated decor will draw in customers
Sprucen up the place! If you haven’t revamped your restaurant space since the early 2000s, you may be in need of a small cosmetic upgrade. Small tweaks and improvements can make a big difference. Examples include:
- Reupholstering booths and seating
- Freshening up bar tops / counters
- Adding in POS systems, ordering kiosks, and other modern technology platforms
- Fresh coats of paint can make any space feel new
Back Of House:
3) Kitchen equipment needs to be running properly
Consistently checking in on all kitchen equipment is the only way to catch ongoing repair needs. To successfully serve your hungry customers, you will need equipment that is running smoothly, and not breaking down.
Keeping track and control of kitchen equipment can seem hard and daunting, but implementing strong technology platforms (like ResQ!) take the work off your employees plate.
4) Have an updated stock, inventory, & kitchen prep list
Check in on your current BOH ordering & prepping system. Is your restaurant efficiently operating in these areas? Streamline the ordering process by doing an audit of the current process, and attempt to streamline any unnecessary products or goods. This will save your restaurant money!
5) Don’t forget about setting up preventive maintenance plans
Preventive maintenance is a recurring service that ensures your kitchen equipment (or other restaurant areas) are running properly and consistently. Oftentimes, preventive maintenance is needed in keeping up with safety laws and requirements.
Working with a dedicated preventive maintenance plan team will benefit you a ton - customer success managers from companies such as ResQ will help save you money in places you didn’t realize was possible.
Employees:
6. Ensure you have the necessary number of employees
While hiring has been difficult over the past year, it’s important to understand and assess where your current employment needs are. If you are in dire need to hire more people, then this will dictate your schedule, opening procedures, and other processes.
7. Have a streamlined & reasonable scheduling process
Make sure your staff is treated fairly and understands their scheduling process. Being up front & honest is key to employee happiness.
8. Make sure your staff is trained efficiently and effectively in all areas
It’s important for you to be able to trust your employees and staff members. Making sure they are competent in completing the day to day tasks within the restaurant is critical in successful operations.
From handling back of house kitchen repairs, to the front of house bar menu, it is so important to set your staff up for success! Providing your staff with the right tools and technology platforms (like ResQ!) are great ways to cover your employee training long term.
Bar
9. Check that your draught lines are clean and working properly
Draught lines are a commonly forgotten area of any full serve restaurant. Since the lines are typically hidden, and not handled by all employees, they can sometimes go unnoticed and uncleaned for longer than they should.
Setting up the necessary preventive maintenance for draught cleaning will save you a ton of customer complaints and break down issues.
10. Make sure you have a well stocked bar
Again, people are excited to dine out and celebrate! Having a great drink program is a must at many full serve restaurants, and it’s critical that they are able to actually serve these offerings when asked for.
Everyone rolls their eyes when they hear, “Sorry, we’re out of your favourite cocktail!” (especially after the year we’ve all had). Make sure you are well stocked, and your menu reflects your current products.
How can ResQ help get this checklist, checked off, for you?
Having access to a great technology platform will allow you to focus your efforts on growing your restaurants - without sacrificing other areas of the business! If you’re looking to save time & money, then look no further!
When looking to implement the right R&M solutions into your restaurant, it’s important to find something that is able to streamline all your needs into one solution. ResQ is an end-to-end repair & maintenance management platform that focuses on cutting costs, saving time, and increasing overall efficiency and visibility.
