facebook pixal

The devil is in the details

I admit it. I'm a systems junkie. You've probably already guessed that by how often we recommend a system or protocol or procedure for your operation.

By nature I'm a "big picture" person. And that's exactly why I became a systems junkie. I don't want to have to think about the small stuff. But, I know that neglecting the small stuff can ruin a good business.

When we started in the restaurant business it was fun developing menus, greeting guests and working the floor. Creating a solid business infrastructure wasn't a top priority. But as we grew and expanded, this became an essential part of our success.

We learned that running a restaurant is no different than running any other business. You can't have a hundred employees without a human resource department. Heck, it's tough these days to have 5 employees without an HR Department. It's ridiculous to think you could order thousands of dollars in product each week without structured purchasing and receiving procedures. And you can't have superior service without high quality and on-going training systems.

As restaurateurs, my partners and I needed procedures, protocols and systems. It was a serious investment of our time and money, but was well worth it. Our restaurants became more efficient and more profitable. Good systems allowed our managers to spend their time on the most productive activities.

Do you have a comprehensive business infrastructure? Are your systems and protocols effective? Are they being followed?

This can be the difference between a good restaurant and a profitable business. Give yourself our mini audit to see how you're doing.

Want breaking news at your fingertips?

Get today’s need-to-know restaurant industry intelligence. Sign up to receive texts from Restaurant Business on news and insights that matter to your brand.


More from our partners