Running Dining Restaurant and Bar - Assignment Example

 Running An Own Fine Dining Restaurant and Bar Introduction A restaurant is placed which satisfies all appetites with plenty of food to eat for breakfast, lunch and even dinner. At the same time it provides various drinks that the customers may need. A bar is a place where people go to relieve themselves of the stress of the day or night by having some forms of drinks; they are also able to find some food in such kind of places. A good restaurant should be able to create updated comfort food that is both big in portion and flavors for great value. Extensively small plate should offer items that the locals crave. Also the restaurant is serving breakfast, lunch, après and dinner with excellent food, genuine local color band exceptional value.     Objectives and aims Always for the restaurants or anything to be in place it must have some objectives and aims that it will tend to follow the latter, the objectives are;  To experience a creative drink menu that remains true to the art of the cocktail.   To experience meals prepared with organic produce, free range chicken, and nitrate free meats.   To give enough luxury of time, with its convenient range or ready to go food and beverage offerings.   To give good serving of coffee, hot and cold beverages, baked goods, breakfast and lunch.   To provide a perfect place to fuel up for a day   To offer free parking and fresh healthy food.   Literature review Bar and restaurant managers oversee daily operations in an establishment, managing inventory, executing staffing decisions and making sure customers are satisfied with the dining experience[Ken12]. As the manager you’ll need to have strong math skills to handle large quantities of cash.. Although the food service management field was expected to experience relatively slow employment growth from (bureau of labor statistics, 2008-2018) reported that the outlook for job opportunities would be good during that time, due to the amount of managers who will leave the food service industry[USB08]. Food service managers, which include a restaurant and bar managers, made a median annual income of$48, 130 in May 2010. They often have the benefit of free meals from the restaurant for which they work. Some restaurant gives bonus to managers who meet certain sales quotas. Although no educational requirement for opening your own restaurant and bar are necessary, you should be able to educate yourself in various aspects of business operation in the food industry to increase your chances of success. You must meet state and local requirements for operating a food and alcohol serving business. In addition, you must stay in control of your employees, chefs, bartenders and accounting books ensure a smoothly operating business.  Steps to follow: Business operation and management One should be able to take a business class that familiarizes him or her with the specifics of starting a business in your own state. These classes often teach people how to write a business plan, how to file your taxes with internal revenue services, how to network and how to find your ideal location for your business. Experts often teach these courses, so use the opportunity to get professional advice directly from the state. Other business classes teach you how to manage employees like chefs, bartenders and servers. Accounting Balancing the books of accounts is part of running a successful restaurant. One should be acquainted with the knowledge of accounting so as to balance the books. Take a short course in accounting if you have no experience managing business funds, calculating paychecks for workers or making food and produce purchase. Even though you plan on hiring an accountant to manage your restaurant, you should always educate yourself on basic accounting skills and techniques for you to stay active in money management. Food safety Once the food is safe, the lives of customers are safe too. So the sanitations and food safety is the number one concern for restaurant management [Dah941]. Failing to do that a health inspection by the state can shut down your restaurant. Although chefs learn about food sanitation and kitchen safety during their schooling you should have the basic knowledge to influence and motivate new employees and the existing staff. Bar basics These are always the basic but very much important requirements used within the food industry. Many states require bartenders to gain certification by taking a responsible serving-alcohol server certification course. The course teaches how to serve alcohol safely, when to stop serving intoxicated individuals, how to check false ID cards and how to be professional in the workplace. If you plan to act as a bartender, you will need to take the course to be in accordance with state law.. Food marketing Any business must be marketed so people know it exists [Amy11] The same goes for any restaurant business. If you have no creative ideas on how to market your restaurant, take a marketing course to learn about what works well for the food industry. This may include online marketing, social media advertising and offering sales, discounts and in-restaurant competitions   How to handle customers in the bars and restaurants In dealing with the customers in these particular places the following steps should be followed to ensure a smooth run of the food and drink business;   1. Your Restaurant Staff The first step in great customer service is your restaurant staff. A well trained front of house staff will keep customers happy and coming back for more. Not just anyone can wait tables or tend bar. Good wait staff is among the most talented people out there. They are friendly, but not annoying.. 2. Customer Complaints The next great step in customer service is how you handle customer complaints. No matter how hard you try, things are bound to go wrong once in a while. Food gets burned, orders get forgotten in the middle of a dinner rush, or new servers simply forget all their training. No matter the reason for the complaint, the important thing is to try and please the customer.   3. Show Your Customer Appreciation Actions speak louder than words, and that is certainly true of customer appreciation. There are countless ways you can show your customers how much you appreciate their business. And it doesn’t have to cost you a lot of money (or any money in some cases). 4. Be Responsible. Responsibly serving liquor is probably the biggest way to show customers you value them. After all, you don’t want to see a patron who’s had too much to drink get behind the wheel of a car and hurt himself or someone else. Problems and solution In every organization there must be problems. So we must be able to solve some of the problems that may arise in the bars and restaurant. Becoming a successful problem solver will help you immensely in this business. It’s important to have a staff that is trained on how to circumvent common issues that come up with customers. The following are some of the ways to solve problems; Good training Good training is imperative to developing a strong, cohesive staff. Train your staff members according to the way you want your business to be run. Although some, maybe most, of your staff will have prior restaurant experience, do not rely on this and consider them trained. Give them as much information as possible about your business and your protocol. De-escalation Certain situations will arise that require calming down an angry customer or assisting someone who has slipped and fallen in your dining room. How you go about taking care of these occurrences will be very important to your reputation as people share their negative experiences far more often than their positive. You do not want to get a reputation as a place that treats your customers poorly. Excellent customer service is essential to most restaurants’ success. Yes, there are exceptions here but most people desire to be treated well. Angry customers I would guess that nearly everyone has either dealt with an angry customer, being one themselves or both! Angry customers are customers who feel as if they are not being heard or respected. They may be irate and combative, using foul language, raising their voice, or even becoming physically threatening. Or, they may be silent and aloof. However their anger manifests itself, you must know how to listen to their experiences and complaints. This is your number one job and through this step alone, you have a good chance of diffusing the situation to a much more manageable level.   Sick or injured customers If a customer becomes sick or injured, make sure they get appropriate treatment immediately. This may mean they get home safely or that they are taken to a hospital emergency room depending on the situation. You must be sure to have the appropriate general liability insurance which protects you in the event that a customer hurts himself in your restaurant or develops food poisoning after eating there. Conclusion Not keeping the place clean (washrooms especially) will kill a restaurant. Successful bars and restaurants invest in retaining their customer base as seriously as seeking to attract new customers and staff training. For many years larger chains have employed the use of mystery shopping companies in order to gauge staff performance and customer satisfaction. This is now becoming much more accessible for smaller venues and offers a cost effective solution to ensure that important detail such as dirty toilets, sticky tables, poor service, staff incivility, as well as a wide range of additional testing categories are at the very top of your employee’s agent.   Reference Ken12: , (Krezz, 2012), USB08: , (US Bureau, 2008), Dah941: , (Dahl J.O, 1994), Amy11: , (Amy F, 2011),   Read More