When you payed attention to all of your knowledge & advice to succeed in business and you find yourself in a rare position of retaining that measure of accomplishment, what now? This is really what we all strive for, digging deep and achieving small victories and triumphs in the business of being a restauranteur. This was accomplished by listening, learning and wanting more. Then the task at hand begins on staying there and going further.
We can do this by really looking inside ourselves and being so very critical that we feel we can never get there, but what is being there really mean? It means doing what is not comfortable, not ordinary for ourselves, not within our comfort zone and simply pushing ourselves beyond and more.
Revamp our thinking can be done through repetition, or simply surrendering to the advice that we know deep inside to be true. By living in a a manner of giving back in order to receive!
To stay on top in the restaurant business there needs to be some really good practices. Serving the very best food and the very best price and knowing who we are and where we are going. If we're a small operation with limited resources we need to focus on what is the most important things that can facilitate continued success. Using the very best ingredients that is appropriate to our operation, make certain that our equipment is operating to the best of its ability, having the equipment that's needed for the task at hand, having the proper staff for the business we are doing, our expenses are in line, our marketing reaching the proper audience and making certain that we know our audience and their needs. I will break down all of these in the following paragraph.
1. The ingredients we use tells a lot about how we value our customers, it shines a light on the idea that serving the very best is what we internally want for our customers and ourselves.
2. Being aware our the equipment that we use is up to date and functioning to maximum capacity for the business we are doing and anticipated sales in the future.
3. Purchasing the proper equipment that will meet the demands and the needs of the growth potential we want to reach, sometimes this may be difficult in tough economic times but essential for making the journey easier and less cumbersome for all.
4. Making certain that our staff is adequate for the volume that we are doing or anticipate doing. A well trained staff that knows our mission statement and most importantly understands and knows the menu.
5. How we reach our potential audience is critical in this ever changing media mishmash. How are we going to do this, through social media, advertising (print & other mediums), getting to the right customers at the right time is so important and staying up with the times is even more critical.
6. Knowing our customer base and knowing what their needs are requires exploration outside of our four walls and through surveying their wants and needs.
This is just a glimpse of what you need to do to not only get to the top but staying there.
