- Operations.Operations include all those functions that are necessary to prepare and serve your products to your customers. It includes all those activities that take place every day in the kitchen, dining room and bar.
- Financial. Financial functions deals with safeguarding cash, accounting, cash management, cost control as well as operational and financial reporting.
- Marketing. Marketing is getting the word out about the restaurant and positioning it correctly in the minds of the public. It includes public relations, community involvement, advertising, promotions and projecting the right image.
Do you think your restaurant would be more successful if you had that level of organization and attention in each of these three areas of your business? Sure. Well, what's the problem?
The problem in most independent restaurants is that the only one around to set up, organize or perform those functions is who? You guessed it, the owner. And the owner is already working 70 hours a week or more running the restaurant.
Most independent operators are to some degree buried in operations, doing whatever it takes to make it through the day. So what happens to the systems that needed in operations and the financial information to know how the restaurant is doing and the planning for the next promotion? Unfortunately, it often doesn't get done, or at least those areas don't get the attention they need and deserve for the business to thrive.
Let's look at an owner's role and involvement in the restaurant visually. Notice in the image below that we have the three key areas in a restaurant: operations, financial and marketing.
Mario Villegas is an experienced management consultant, presently serving as the President at Twilium Management Group, Seattle, WA. Mario Villegas Seattle has a successful track record for determining operational inefficiencies and leveraging analytical thinking to flawlessly integrate latest processes, procedures and strategies that impact the bottom line.