The Director and or owner of the business is the responsible person. If you’re on the paperwork you are on the dartboard. This means that all systems and procedures in your business have to be of such a high standard and have to be dealt with in such a responsible manner that you as the
Getting married is always fun, the proverbial paw-paw hits the fan when the divorce happens. If there is not a set of mutually agreed-upon rules to guide the parties along the way during the divorce you can only imagine what a mess can develop along this journey. Time is such a valuable asset and extremely
Many people in the restaurant industry talk about a labor crisis, about how hard it is to find people to fill the jobs that they have. “We are looking at an industry that has a reputation for offering zero benefits, low wages, people having to work off-the-clock… why would you choose a job in that
I believe in the saying that it is not what went wrong, it is more important how we deal with what went wrong! In many cases, there are red flags that come up before something goes wrong. Train yourself to be alert to the red flags of your operation and take the responsibility by the
Hands in your hair, where to start? Normally during planning, it is advantageous and strategically important to know where you are at before you can plan to go somewhere new. So a meaningful point of departure will be for you to do a complete S.W.O.T. Analysis of your business before you make decisions that might
After a personal poll of asking people what weighed heavier on their scale when considering a restaurant experience the following items were listed: Somewhere fun safe, clean, and tidy A venue that’s interesting and cool Somewhere exciting or where there is excitement A place that’s child-friendly Fresh ingredients And aspects that would be a turn
Restauranthub Company Brokers are Restaurant Resale Specialists that can guide you during the complex process of buying or selling a restaurant. The founders and directors of the business Russel Minter-Brown and Marius Joubert have extensive restaurateuring, management, and brokering experience. Restauranthub.co Brokers is a comprehensive Business Brokerage practice focused on the restaurant industry. We specialize
Do you feel out of pocket at the end of the month, and you just cannot place your finger on that unexplained cash flow leak! Money is lost in little bits daily and eventually, at the end of the month, there is a big gap. My granny used to say,” my child all the many
The implementation of robotics has become a reality and seems that it has come to stay with us in the restaurant industry. Has the fourth industrial revolution dawned upon the fast-casual restaurant industry? In the digital age, physical and biological spheres are coming together with blurry lines. At which point will this influence us enough
Box your financial responsibilities and make agreements to pay your accounts off rather than paying out all your available cash flow. Agreements with landlords for payment deferment, discounts, extensions, or any other possible considerations. Return all items that carry a rental or a deposit. Switch off your internet and defer DSTV subscriptions. Cancel all other subscriptions
TOMORROW’S SUCCESS STARTS TODAY. Switch off all electrical appliances and plug them out. Attempt to run only one fridge or freezer if you have to. Freeze and vacuum seal as many products as possible in airtight containers. Visit your closed store regularly to check on all running fridges or freezers, if they have to be working.
Ensure to get the stock on your shelves rotated according to FIFO and sell off as much as possible before the expiry dates are exceeded. Place an advert on Facebook, your supporters from the local community will buy your stock from you and put valuable cash flow back into your bank account. Expiry dates are
Check your staff leave accrual. While you have to be out of operation, manage your leave due to staff down. This gesture will also keep your staff going financially with some money for their households. Once you are back in action you can hit the road running and your staff is present where you need them. Negotiate
Stock holding Level Exceed Sales. You need to have a stock holding level that is sustainable for your business. You may order too little food or not the right kind and not be able to make certain dishes. But when you have too much inventory, this could lead to poor stock rotation that could lead
No Recent Menu-Costing to establish the cost of sales or food cost. The item and plate cost of your menu items must be updated daily. Every time that food and beverage items are purchased the price can differentiate. If you have a special arrangement with a specific supplier to keep the pricing stable for a
Proven Accounting System or the lack thereof. To understand restaurant financials and management accounts you have to have a proven accounting system in place. Most owners know how to run a kitchen, but they have no idea how the accounting side of the business works. Hiring an accountant to handle all of the systems is
Observe all the rules for operating kitchen equipment. Never operate kitchen equipment until you were properly instructed in the correct procedure and read the operating manual. Never use any machine you have not been trained to use. Pull the plug or throw the switch to the off position before cleaning or adjusting any machine. Ensure
The cost of collecting and safely dumping refuse, licensing and maintenance of vehicles, and the health and safety of the employees have become so costly that it is imperative to work smartly with your waste and refuse. Increased profitability is the goal. Training your employees to work safely with the waste and refuse is number
Good and safe working habits include the following: Pick up knives by the handle only. Take a firm grip on a knife handle and always make sure the handle is free of grease or any other slippery substance. When slicing round objects such as onions or carrots, cut a flat base so the object will
This process starts by thinking ahead a day or two in advance. You cannot do a stock count in a disorganized kitchen. Systematically you have to pack your stock neatly and in an ordered manner. Unpack shelves, wipe the shelves down, and re-pack. Check for expiry dates or spoiled items. If boxes are opened portion
