More than superb food is required for a restaurant to be a successful entity for diners. Whether casual or formal in approach, the manner in which the restaurant presents itself can add enjoyment to a customer’s dining experience. Slovenly table settings, equipment that fails to support your chefs’ or wait staff as intended, cutlery that reflects a prior diner’s dinner, or stained linens can all result in unhappy consumers.
Here are some great tips and information on the subject of restaurant supplies and equipment:
A Linen Lesson: Linens are far from inexpensive, especially when they have to be purchased in gross quantities. Removing stains from linens is quite an art form, especially when dealing with alcoholic drinks. Certainly diners can be loosened up; occasionally to the point where the drinks end up on them and your napkins and tablecloths, rather than in them. Try initially soaking the stained linen with cold water, then with glycerin and cold water. In most cases, the stain should be gone. If not, rinse with vinegar. Now, launder with fabric safe bleach.
Observe Your Ovens: Energy costs continue to go through the roof! When selecting a commercial oven, be certain you investigate each appliance’s insulation and quality as well as the unit’s timers and thermostats, for those assist in automating procedures and, therefore, can maximize your restaurant’s energy-saving (and, therefore, cost-savings) efforts. Consider convection and microwave ovens as opposed to conventional ovens. Conventional ovens require longer preheat and cook times, while convection ovens are as much as 23 percent more efficient than conventional ovens. Microwave ovens are unparalleled for their reheating abilities. And, try to ensure your oven is cooking a full load whenever possible.
Maintaining Your Composure: Do not overlook the maintenance of your restaurant equipment. Your business will certainly be hampered if your major appliances fail. Initiate a calendar that indicates the dates when all parts and equipment should be checked, whether monthly, quarterly, semi-annually or annually. And don’t neglect the less-observed elements in your restaurant for such maintenance programs. Items such as the air filters on your air conditioning system, supply- and exhaust-fan bearings, and the calibration of your thermostats are all important for the health of your business.
Romantic Recourse: Take advantage of used, commercial, restaurant equipment; not everything you obtain for your business need be brand new. With most of the equipment situated “behind the lines,” a few dings here and there on an ice head, some surface scratches on the stove, such can save you big dollars. A unit is rarely impaired in its performance because of a few dents here and there, and the result can be significant cost-savings.
Creating an Effective Business Plan: Your business plan is the future of your business. So many small business owners simply go to work each day with no real idea of where they want to be or how they intend to get there. Little wonder that the failure rate of small business is so high.
This will also help you create a plan to guide your business through the start-up or growth phase, a search for capital, or any other endeavour your small business undertakes.
Typically a business plan consists of seven key elements as listed below
- Introductory Elements
- Business Description
- The Market
- Development & Production
- Sales & Marketing
- Management
- Financials
To have a Business Plan worksheet and a comprehensive guide emailed to you click here, http://www.sydneycommercialkitchens.com.au/newsletter/bizplan.htm
Restaurant success is reflected through repeat business. Ensure your diners’ satisfaction through a combination of professional evaluations, from appliance maintenance to dining room eye appeal, and you’ll find satisfaction being a two-way order.
