Hormel - Fire-Braised Chicken - Now Serving Flame-Seared Perfection - skyscraper - both - 02.20

Tyson - Wright Brand Bacon - skyscraper - both - 04.21

Rich's Plant-Based - Good Things Grow - skyscraper - both - 11.20

Campbells Brands Make Irresistible Flavor a Menu Staple - banner - both - 05.14 - 07.31.25

Simplot Conquest Crispy Potato Strips - skyscraper - both - 01.20

Nestle White Cheddar Mac - Customize Creamy Comfort - banner - both - 04.19

Skyscraper Ad - MM - Heat - Operator

Sugar Foods - Turn Up the Beets Crispy Beets - banner - both - 05.18

Hormel - Bacon 1 - Full Case of Bacon No Grease - skyscraper - both - 02.20

Sugar Foods ecoSticks Dress Your Table for Success - skyscraper - both - 04.18

Sugar Foods - Add Savory Beet Notes Crispy Beets skyscraper - both - 05.18

Hellmann's Vegan Dressing and Spread - banner - OE - 10.22

Indiana Packers - All-in-One Pork Supplier - skyscraper - both - 07.21

Sugar Foods ecoStick Less Waste - banner - both - 10.16

Essity - Clean Dry Hands - banner - OE - 03.17

Sugar Foods Deliver It Better - skyscraper - both - 04.20

Hormel - Bacon 1 - Great Bacon in Half the Time - skyscraper - both - 02.20

Sugar Foods Deliver It Better - banner - both - 04.20

Kraft - Bold Flavor, New Home. - skycraper - both - 08.22

Sunny Fresh Bacon and Cheese EggStravaganza - banner - both - 03.23

McCain - Takeout and Delivery Menu Ideas - banner - both - 05.20

Diamond Crystal Kosher Salt skyscraper with chef - both - 04.23

Simplot Sidewinders - Make Waves - banner - both - 01.20

Simplot Pineapple Perfected - RoastWorks - banner - both - 08.20

Fabri-Kal - Packaging solutions for environmental and off-premise needs - banner - both - 11.19

Wild Alaska Salmon Burgers - banner - both - 04.25

Tork One Napkin - banner - OE - 03.17

General Mills - Gluten Free Options - banner - both - 03.18

Reel in Greater Appeal - skyscraper - both - 10.22

Campbells Snacks - Ready Set Snacks - banner - both - 05.14 - 07.31.25

Sugar Foods ecoSticks Beautiful Inside and Out - skyscraper - both - 04.18

Knorr's Cook with More Possibilities - skyscraper - both - 09.24

Nestle Minors Slow Simmered Stock - Free Sample - skyscraper - both - 02.20

Rich's Plant-Based - Good Things Grow - banner - both - 11.20

Dan's Prize Sliced Meats Convenience - banner - both - 04.20

Shrimp that Brings the Big Picture - skyscraper - both - 11.22

McCain - Tactical Takeout Webinar - skyscraper - both - 05.20

Butterball - Quality, Versatility, and Consistency - banner - both - 07.19

Nestle White Cheddar Mac - Customize Creamy Comfort - skyscraper - both - 04.19

Honest Earth - Better Potatoes for a Better World - skyscraper - both - 05.23

TNT Burgers - Learn More - skyscraper - both - 03.23

Wild Alaska Salmon Burger - skyscraper - both - 04.25

Nestle - Hot Cocoa Single-Serve Packets - banner - both - 09.21

Tyson - Hillshire Farm - Legendary Brand - skyscraper - both - 04.21

Sunny Fresh Egg Bake Bites - skyscraper - both - 03.23

Sunny Fresh Egg Patty and French Toast - banner - both - 03.23

Dan's Prize Corned Beef Pastrami - Simple, Tender - banner - both - 04.20

Catch of the Season - banner - both - 07.22

Catch of the Season - skyscraper - both - 07.22

Performance Dairy Convenience and Consistency - banner - both - 04.24

Sunny Fresh Bacon and Cheese EggStravanganza - skyscraper - both - 03.23

Performance Dairy Craveable Flavor and Time Savings - banner - both - 04.24

Performance Dairy Clarified Butter - banner - both - 04.24

Simplot - Delivery Solved - Conquest Fries - skyscraper - both - 08.20

Simplot - Pineapple Perfected - RoastWorks - skyscraper - both - 08.20

Sugar Food Traina California Dried Fruits - banner - OE - 10.19

Empress 5-Compartment School Food Tray - 05.22

Golden Tiger Vegetable Spring Roll - Elevate Dishes with Vibrant Flavor - OE - banner

Banner Ad - 2 - MM - Food calculator - Operator - Supersized

Sugar Foods - Add Savory Beet Notes Crispy Beets banner - both - 05.18

Potato Perks App - banner - both - 05.22

Performance Plus Food Safety - skyscraper - both - 09.21

Banner Ad - 1 - MM - Recipes - Operator - supersized

Nestle Vitality - Build a Refreshing Beverage Program - both - skyscraper - 04.20

Seafood is Better - skyscraper - both - 05.21

Cargill - Truvia Sweet Customer Satisfaction Naturally - skyscraper - both - 03.19

Nestle Stouffer's Comfort Foods Beyond Compare - video - skyscraper - both - 01.20

Hormel - Fontanini - Handcrafted Meats - Unparalleled Flavor - banner - both - 02.20

General Mills - Pillsbury Takeout and Delivery Tips - skyscraper - both - 04.20

Cargill - Truvia Serve America's Best-Selling Stevia Sweetener - skyscraper - both - 03.19

Find Fresh Inspiration - skyscraper - both - 08.22

Nestle Stouffers Can Your Classics Do This Recipe Ideas - banner - both - 01.20

Wave of Inspiration - skyscraper - both - 05.22

Hormel - Bacon 1 - Less Time Less Grease Less Mess - banner - both - 02.20

Campbells Snacks Spice Up Your Shelves - skyscraper - both - 05.14 - 07.31.25

Cooper Shreds Have Now Arrived - banner - 02.24

Dan's Prize Pulled Meats Simplify the Kitchen - banner - both - 04.20

Nestle - Hot Cocoa Bulk and Single-Serve Packets - skyscraper - both - 09.21

Nestle Vitality - Build a Refreshing Beverage Program - banner - both - 04.20

Skyscraper Ad - MM - Cook - Operator

Deliver Flavor and Value with Galbani Mozzarella - skyscraper - both - 07.22

Sunny Fresh Egg Bake Bites - banner - both - 03.23

Banner Ad - 3 - OE - Operator - supersized

Hormel - Fontanini - Handcrafted Family Recipes - skyscraper - both - 02.20

Hormel - Fire-Braised Chicken - We Cook It - Operators Take Credit - skyscraper - both - 02.20

Campbells Snacks Fulfill All  Needs with Ease - skyscraper - both - 05-14 - 07.31.25

Simplot GoodGrains - banner - both - 01.20

Simplot Sidewinders - Make Waves - skyscraper - both - 01.20

Seafood is Better - banner - both - 05.21

Basic American Crispy Craveable Operator banner ad - 12.17

Rich's Plant Based Cooking Creme - skyscraper - both - 02.18

Cargill - Truvia Sweet Customer Satisfaction Naturally - banner - both - 03.19

Jennie-O Take Burgers Over the Top with Turkey - skyscraper - both - 03.20

Indiana Packers - All-in-One Pork Supplier - banner - both - 07.21

Tork Free Clarity Foam Soap Starter Kit - banner - OE - 06.23

Fabri-Kal - Packaging solutions for environmental and off-premise needs - skyscraper - both - 11.19

Dan's Prize Pot Roast, Prime Rib, Short Ribs Time-Intensive Proteins Made Easy - banner - both - 04.20

Dixie Ultra Surface Systems - banner - both - 02.23

Nestle White Cheddar Mac - Mac Pizza - skyscraper - both - 04.19

Campbells Snacks - Perfect in a Crunch - skyscraper - both - 05.14 - 07.31.25

Whether an establishment positions itself as fast casual or a fine-dining experience, the front-of-house [FOH] staff sets the tone for your operation. The manner in which hosts, servers, bussers, managers, bartenders, etc. interact with guests just might determine if you&rsquo;ll get repeat or &ldquo;one and done&rdquo; customers.
According to Datassential&rsquo;s Labor Keynote 2024,1 consumers prioritize customer service. The prominent, Chicago-based marketing research firm reports that 88% of consumers are much more likely to return to a location that has excellent service. Here are some additional statistics:
<ul>
<li>The #1 most attractive service quality is friendly and attentive service, regardless of the segment. On the flip side, the #1 detractor is rude waitstaff.</li>
<li>Around 75% of patrons say they are willing to pay more to visit locations with good employee morale.</li>
<li>63% of operators have started pairing new staff with experienced servers for hands-on training.</li>
<li>81% of consumers agree that bad service can ruin a meal&mdash;even if the food is great.</li>
</ul>
There are many ways operators may temporarily improve bad service, including terminating slacking employees, and retraining staffers, but that won&rsquo;t help in the long run. Managers must develop long-term, sustainable solutions to retain employees and attract loyal customers simultaneously.
In a fast-paced industry where there are low retention rates, however, that&rsquo;s easier said than done. The hospitality industry, according to the <a href="https://www.bls.gov/news.release/pdf/jolts.pdf" target="_blank">Bureau of Labor Statistics</a>,2 suffered the highest employee turnover rates of all occupations in 2023. It was 79%, compared to 18% for those working in government. There&rsquo;s clearly a lot of work to be done.
Improving the morale of FOH staff for better customer service
When morale is low FOH, that energy is passed onto customers. In the end, this will affect the bottom line of the operations. Managers can spend thousands of dollars on training employees to be more efficient at their jobs, or they can take on a more people-forward approach and use that money for bonuses. Here are some recommendations for investing in your staff to get the best out of them:
Allow everyone to have a voice. From the busser to the general manager, everyone&rsquo;s opinion should be respected in your foodservice operation. It&rsquo;s important to establish an environment where everyone feels comfortable enough to offer ideas that won&rsquo;t get shot down. Varying points of view keep establishments fresh, and if employees know that their ideas are being implemented, they will have ownership of what goes on in the restaurant. There should be a meeting with the FOH team at least once or twice a month where employees get to express themselves.
Develop a more personable &ldquo;family meal&rdquo; program. Most restaurants with family meal programs get ideas from the back-of-house staff. It might be worth exploring participation from all employees with everyone contributing dishes that are close to their hearts. During the meals, contributors can start a discussion about the backstories of the dishes. This exercise creates camaraderie, plus co-workers will get to collect an arsenal of new recipes!
Organize more staff outings. In addition to building camaraderie, these staff outings can help support other co-workers, the community, or other local businesses. For example, an employee could be starring in a local theater production or live blues show. Group tickets are always discounted, so it&rsquo;s a great opportunity for all to support. Also, charities are always looking for volunteers for various activities and events. Employees can band together by offering a lending hand. These are all opportunities to get out of the regular working space and connect on a more personal level.
Establish mental health days. More than ever, these types of days are needed&mdash;especially for those dealing with the public on a regular basis. Operators should determine how these should be labeled: sick days or mental health days. Regardless of what they&rsquo;re called, it&rsquo;s important for employees to take them rather than half-heartedly engaging with customers when they&rsquo;re going through something.
Offer perks for working holidays, Sunday brunch, etc. <a href="https://www.nrn.com/marketing/restaurant-brands-prepare-mother-s-day-rush" target="_blank">Mother&rsquo;s Day is the busiest restaurant day of the year</a>, according to Nation&rsquo;s Restaurant News.&sup3; And those working it FOH must be cheery and make every mom feel like the most important person in the room. It&rsquo;s also on a Sunday. And there are always kids running around everywhere. Employees working this day deserve more than a gold star. They deserve something a little extra to keep them in a good mood. Gift cards to other restaurants, debit gift cards, tickets to pro football or basketball games, or concert tickets are great ideas. If you&rsquo;re short on cash, another great idea is to trade favors with another local operator. Perhaps arrange a comped special tasting menu event at this establishment for your employees; the other restaurant can do the same at yours.
Offer quarterly bonuses or days off for top employees. The number one way to make employees happy is by giving them more money. Instead of &ldquo;Employee of the Month,&rdquo; which can be more expensive, offer them an opportunity to land the &ldquo;Employee of the Quarter&rdquo; honors. That&rsquo;s more of an incentive for employees to put their best foot forward when they see their smiling photo hanging in the staff room for a few months. Adding a nice quarterly bonus and a few days off is certain to make this program competitive between co-workers.
In all, it&rsquo;s important to create an establishment where your employees look forward to coming to work every day. Venues focusing on a positive atmosphere with their staff will attract more repeat customers.
Content courtesy of Simplot Foods
1Datassential&rsquo;s Labor Keynote 2024 2<a href="https://www.bls.gov/news.release/pdf/jolts.pdf" target="_blank">Bureau of Labor Statistics</a> 3<a href="https://www.nrn.com/marketing/restaurant-brands-prepare-mother-s-day-rush" target="_blank">Restaurant brands prepare for the Mother&rsquo;s Day rush</a>

The manner in which hosts, servers, bussers, managers, bartenders, etc. interact with guests just might determine if you’ll get repeat or “one and done” customers.

Build a Positive Restaurant Culture to Drive Customer Satisfaction

Hiring someone without showing them what success means in your restaurant is like handing them a map with no destination.
It's about more than policies and procedures; it's about showing new hires they're valued, equipping them for success, and connecting them to your business's purpose.
Imagine starting a new job and walking in on day one only to find confusion, a scattershot schedule, and zero preparation for your arrival. Not the best way to begin a professional journey, right? Unfortunately, this is the reality for many new hires in the restaurant industry.
The first impression matters not only to guests but also to employees. An engaging and well-structured onboarding process can be the difference between an employee staying for years and one quitting after a few weeks (or even days). That&rsquo;s why I teach and train all owners and operators on how to create an Owner-Like Orientation&mdash;a mindset that treats every new hire like a long-term investment in the success of your business.
Here&rsquo;s how to implement strategies to create a welcoming, engaging, and retention-focused onboarding process.
1. Show Them What Success Looks Like
Hiring someone without showing them what success means in your restaurant is like handing them a map with no destination. Instead of vague job descriptions, provide clear, tangible examples of what excellence looks like.
What to Do:
<ul>
<li>Break down their role into actionable goals for the first 30, 60, and 90 days.</li>
<li>Create a &ldquo;Day in the Life&rdquo; walkthrough to give them a vivid picture of their responsibilities.</li>
</ul>
Real-World Example:
At Viva Chicken, a fast-casual chain, job descriptions were restructured to emphasize career growth and company culture. The result? A higher quality of applicants and faster hiring cycles.
Employees who can visualize success are more motivated to achieve it, and this clarity helps new hires feel confident in their ability to contribute.
2. Build Buy-In from Your Team
Onboarding shouldn&rsquo;t be a solo act. It takes a team to get an Oscar-like performance. Involving existing team members in the process shows new hires that collaboration is part of your culture. Plus, it allows current employees to take pride in shaping the workplace.
What to Do:
<ul>
<li>Assign a trusted and well-trained mentor or buddy to guide the new hire through their first two weeks.</li>
<li>Let team members take charge of certain onboarding elements, such as giving a tour or demonstrating workflows.</li>
</ul>
Humor Tip:
Just don&rsquo;t pick the team&rsquo;s resident &ldquo;Grumpy Greg&rdquo; as their mentor unless you&rsquo;re aiming for a sitcom vibe straight out of the 2005 movie Waiting.
3. Roll Out the Red Carpet
Making someone feel valued starts long before they clock in for their first shift. Turning their first day into a celebration of sorts helps set the tone for their entire experience with your company.
What to Do:
<ul>
<li>Personalize the job offer with a note explaining why they stood out during the interview.</li>
<li>Create a welcome kit with branded items, a thank-you card, and tools they&rsquo;ll need for success.</li>
</ul>
Real-World Inspiration:
My book Every Leader Needs Followers highlights how small gestures, like a handwritten note or thoughtful welcome package, can build an emotional connection early on. These &ldquo;little extras&rdquo; show employees they&rsquo;re not just a cog in the machine&mdash;they&rsquo;re part of something bigger.
4. Stay Connected Before Day One
The time between when someone accepts an offer and starts the job can be a black hole of silence&mdash;or a golden opportunity to build excitement. Keep the momentum going with thoughtful touchpoints.
What to Do:
<ul>
<li>Send a welcome email with their schedule, dress code, and fun facts about the team.</li>
<li>Share a video tour of the restaurant to familiarize them with the environment.</li>
</ul>
Quick Tip:
A small gesture, like mailing a team T-shirt, can go a long way toward creating a sense of belonging before day one.
5. Orientation Through the Guest&rsquo;s Eyes
To truly engage new hires, let them experience the business the way your guests do. This approach highlights the importance of their role and creates an emotional connection to your mission.
What to Do:
<ul>
<li>Start their orientation at the entrance, walking them through the restaurant as a guest would experience it.</li>
<li>Use a &ldquo;1-to-5-star&rdquo; scale to demonstrate what excellence looks like at each step of the customer journey.</li>
</ul>
Case Study:
During their first week, Southwest Airlines immerses new hires in the company&rsquo;s history and culture. This process ensures employees understand how their role contributes to the bigger picture. Applying this concept to your restaurant can yield similar results.
6. Lead with the Right Mindset
A successful orientation is about what you do and how you lead. Balancing managing, coaching, and inspiring is key to supporting new hires.
What to Do:
<ul>
<li>Provide a clear agenda for their first week to manage expectations.</li>
<li>Schedule regular check-ins during the onboarding period to answer questions and offer feedback.</li>
<li>Share your company&rsquo;s vision, and explain how their role contributes to achieving it.</li>
</ul>
Real-World Insight:
According to a Gallup study, employees who feel supported by their managers are 59 percent more likely to be engaged at work. By adopting a coaching mindset during orientation, leaders create a strong foundation for trust and motivation that carries into everyday operations.
The Takeaway
An Owner-Like Orientation transforms the mundane onboarding process into a meaningful, engaging experience. It&rsquo;s about more than policies and procedures; it&rsquo;s about showing new hires they&rsquo;re valued, equipping them for success, and connecting them to your business&rsquo;s purpose.
The result? A team that&rsquo;s not just hired but inspired&mdash;and that&rsquo;s worth every minute of effort.
Source: Jason E. Brooks, <a href="https://www.fsrmagazine.com/feature/why-onboarding-is-your-secret-weapon-for-long-term-employee-retention/" target="_blank">FSR</a>

Hiring someone without showing them what success means in your restaurant is like handing them a map with no destination.

Why Onboarding is Your Secret Weapon for Long-Term Employee Retention

This article outlines 10 tips to help restaurants enhance their business performance.

10 Tips to Improve Restaurant Operations

Fill in the blank: &ldquo;Let&rsquo;s get takeout _________ for dinner.&rdquo; If you answered pizza, you are absolutely on track.
Operations that specialize in pizza were already perfectly positioned for takeout before the pandemic. Many others pivoted to takeout last spring and added this carryout favorite in the process, including chefs usually known for more traditional fine-dining offerings.
Pizza checks off a lot of consumer desires for off-premise dining: It&rsquo;s portable; craveable; family- or group-size; affordable; and versatile enough to fit different dayparts, dietary habits (such as vegetarian), and topping preferences. For operators, pizza offer unparalleled favorable food costs and product utilization. But the sheer number of places that customers can purchase pizza means that operators need to keep innovating in order to keep selling their pies.
<ol>
<li>Add pizza specials on a weekly or monthly basis to keep customers interested, and to take advantage of seasonality and product utilization strategies.</li>
<li>Think about pizzas for different categories and dayparts, including breakfast pies (bacon and cheese scramble or corned beef hash with sunny side eggs) and dessert pizzas (topped with fruit and mascarpone, or peanut butter and chocolate on a sweet crust).</li>
<li>Package two large pies, a salad, and beverage as a family-style meal.</li>
<li>Pepperoni is always a favorite, but explore different toppings, such as specialty cheeses (gorgonzola or Manchego, for example), unusual proteins (smoked turkey, lamb meatballs, air-dried beef), or distinctive produce (fennel, artichoke hearts, roasted figs), available either &agrave; la carte or in a curated signature pizza</li>
<li>Consider crust options such as gluten free, whole wheat, cornmeal, low-carb keto, and even cauliflower.</li>
<li>Try adding a pizza meal kit or take-and-bake pie.</li>
<li>Make sure to offer plant-based pies for flexitarians, vegetarians, and vegans (there are dairy-free cheeses and plant-based proteins that can be used instead of the traditional versions).</li>
<li>Menu pizza-adjacent items like flatbreads, folded pies, and focaccia, which are especially suitable as appetizer and lunch options; these work particularly well if you want to offer pizza without being in the pizza business.</li>
<li>Leverage the mashup trend by using Mexican, Asian, Indian, or other global flavor profiles and ingredients on this Italian-American favorite</li>
<li>Look into regional pizza styles such as thick-crust Sicilian, cheese-edged Detroit, cracker-thin bar pies, chewy Neapolitan, and foldable New York-style versions.</li>
<li>Don&rsquo;t forget the sandwich-style pizza cousins, calzones and Stromboli.</li>
<li>Get really creative with items like pizza pretzels, biscuit-crust breakfast pies, stuffed pizza, and more, which also address opportunities like snacks and second breakfast.</li>
<li>Offer pies in various sizes, including smaller individual pies for single diners or mixed orders.</li>
<li>Experiment with non-tomato sauces, such as Alfredo, barbecue sauce, pesto, even creamed spinach or spinach artichoke dip.</li>
<li>Grilled pizzas work when there&rsquo;s no oven, or when the equipment is needed for other menu items.</li>
</ol>
Content courtesy of Nestle Professional
The information provided is based on a general industry overview, and is not specific to your business operation. Each business is unique and decisions related to your business should be made after consultation with appropriate experts.

With takeout business booming, pizza is growing in importance. Learn 15 ways you can differentiate your pies and add vigor to your pizza program.

15 Great Ideas for Takeout Pizza

Customer success has to do with helping your customers achieve their desired goals. Over <a href="https://www.forrester.com/press-newsroom/72-of-businesses-name-improving-customer-experience-their-top-priority" target="_blank">72% of the businesses</a> say that improving customer success would be their top priority. Each customer walks into your restaurant with certain objectives, and more often than not, these go beyond simply appeasing their hunger. As a restaurateur, you need to pay heed to what your patrons are looking for. The logic is pretty simple: when customers are successful in fulfilling their desires, they will come again. They will also recommend your restaurant to their family and friends. In other words, customer success creates loyal customers who will also be your brand ambassadors.
The marvelous thing about customer success is that it facilitates the success of your restaurant. Thus, it becomes a key business strategy. Here are five valuable tips for you to develop your customer success strategy:
Here are five valuable tips for creating a customer success strategy:
Tip 1: Create a dedicated customer success team
Customer success is its own unique aspect of business and, so, your restaurant needs a dedicated customer success team. It is the customer success officers who will forge solid relationships with your clients &ndash; relationships that will foster loyalty and long-term patronage. Ideally, your team should comprise individuals with vibrant personalities who can think outside the box. They must be team players and excellent collaborators.
Tip 2: Get to know your customer&rsquo;s goals
In order to engender customer success, you need a thorough understanding of what success looks like from the perspective of your customer. Helping a customer to achieve their goals is possible only when you know what those goals are. Therefore, you must uncover what customers want when they come to your restaurant. You will need to take a multi-pronged approach for this &ndash; read the reviews, look for social media tags, pay heed to customer complaints, and speak to your diners.
Tip 3: Plot the customer journey
From getting a customer to check out your menu and convincing them to place an order, to encouraging them to come back for more, there are many stages to a customer&rsquo;s journey with your restaurant. You need to build a roadmap for this, identifying the pain points that could potentially occur and taking steps to preempt these. Think about all the different touchpoints &ndash; menu design, interior design, order processing, payment, quality of food, hygiene, nutrition and whatever else impinges on a customer&rsquo;s experience of your restaurant. In your customer success strategy, you must give each of these proper consideration, always working to up the ante on every single one.
Tip 4: Stay in touch with your customers
Keep in regular contact with your customers by utilizing the different communication channels at your disposal. Text and email are great for publicizing special offers and promotions. Social media updates should go beyond just tantalizing videos and pictures. Post about your staff, share health and nutrition tips, upload a tutorial on how to make certain dishes and share wishes on festive occasions. Keep your customers engaged through regular and consistent messaging that targets the customer success goals that you have already identified.
Tip 5: Evaluate customer success
You won&rsquo;t know if your strategies are working, if you do not analyze the results. Some pertinent and important areas to measure are: customer retention rate, customer churn rate, customer lifetime value, average purchase value and average purchase frequency. The data analytics tool of the software you use in your restaurant will give you an in-depth understanding of how things are going, identifying areas of excellence and areas that need improvement. Channel these insights into reviewing and revising your customer success strategies.
You already know how competitive the restaurant business is. Thriving in this almost cut-throat environment is dependent upon how well you serve your customers. By ensuring that your patrons are completely satisfied with your restaurant, a good customer service strategy ensures you have the upper hand over your rivals.
Source: <a href="https://applova.io/blog/tips-for-creating-a-customer-success-stratergy/" target="_blank">Applova</a>

Customer success creates loyal customers who will also be your brand ambassadors.

Five Valuable Tips for Creating a Customer Success Strategy

Whatever line of business you are in, it is essential that your customers are happy. Without a good number of diners, your restaurant will find it difficult to keep functioning. This has therefore led to fierce competition among restaurants.
This massive competition is because there are so many restaurants and customers have such a wide choice that the ability to stand out and attract diners is very important. One way to stand out is customer satisfaction. Customer satisfaction is important is because of retention and satisfied customers are more likely to return to your restaurant.
As a restaurateur you must always bear in mind that retaining diners is as important as getting new diners to walk in. According to research, it is 6 to 7 times more expensive getting new customers than it is to retain an existing one. Additionally, diners who come back are likely to spend 25% more than new walk-ins, which of course boosts your profits as a mere increase of 5% in retention rate will likely boost your profits by up to 95%. Another key aspect of customer satisfaction is that happy customers give referrals.
So now why don&rsquo;t we address the golden question: How do I keep my customers happy?
Here are 4 Tips on How To Keep Your Customers Happy When They Visit Your Restaurant Frequently.
1. Get your employees to practice excellent customer service
If you aren&rsquo;t already paying attention to the quality of your customer service and allocating necessary resources to frequently train your staff, it is high time to make this an urgency. Studies have found that up to 89% of customers stop making purchases from a company after experiencing poor customer service. It has even been stated that your customer service is more important than the quality of your restaurant&rsquo;s food. The truth is a diner wouldn&rsquo;t like to come back to your restaurant if they are treated poorly. A question that keeps a lot of restaurateurs thinking is: Does great customer service begin with your table staff?
The answer is No. Good customer service commences the moment diners walk into your restaurant and concludes the moment the diners have exited the restaurant. Yes, it does sound like a lot of work, but trust us, it is one of, if not, the most important attributes of your restaurant. You will be able to please customers when your staff is super friendly and is always willing to go the extra mile to make the customers have a great experience at your restaurant. Employees who are happy with their jobs and work environments naturally try to provide a better experience to the diners. Hence, it is important that your staff are content with what they are doing. A few techniques you can use to train your staff are:
<ul>
<li>Ask your staff to always converse with respect and use titles to address diners.</li>
<li>Kindly ask your staff to be patient while taking customer orders.</li>
<li>Request your staff to always smile.</li>
<li>Fine-tune their listening skills so that they do not make errors when taking customer orders.</li>
</ul>
Your staff plays a major role in the success of your restaurant, so it is important to make sure that they are providing the best of their abilities.
2. Provide your diners with rewards
Earning yourself loyal customers is a really beneficial sales technique. A good method to earn loyal diners at your restaurant is with the use of a loyalty program. Your diners will be very pleased when you gift them something in return. A loyalty program in that case is a superb way to boost repeat business as well as word of mouth referrals. For example, say you own a caf&eacute; or a bakery, a great way to give back to your loyal customers would be in the form of &lsquo;free croissant with every coffee&rsquo; they purchase. The use of such a technique will be appealing to many customers and will prompt their loyalty to your restaurant.
If you are unsure or unable to offer such a loyalty program at the moment, there are still some other techniques to gift your diners and make sure they leave your restaurant cheerier. You can surprise regular diners by giving them a free dessert or appetizer. It would be even better if the owner or the head chef were to hand this out to the diner as it gives them a feeling of importance. Additionally, you can also gift your regular diners with your restaurant branded merchandize such as mugs, caps or pens. It is good to know that people are always happy to be pleasantly surprised.
3. Turn bad experiences around as quickly as possible
A dispute with a diner can be one of the worst problems for a restaurant if they aren&rsquo;t handled smoothly and efficiently. If a diner does have a problem, they will leave your restaurant much happier if you come up with an adequate solution. Additionally, you need to make sure that your staff is properly taught how to take care of disputes. When issues related to food or service arise, offering something free would go a long way as well. It can be in the form of a free meal right away or a gift certificate to prompt a revisit. It is very important to deal with problems the moment they arise. Never let your customers remain in anger while waiting for the problem to be dealt with upper level management.
Here are some tips you should remember when a dispute takes place:
Whenever there is a dispute in the diner, always pay close attention to what your diner has to say and refrain from interrupting him/her. Ensure that you accept the mistake and let the diner know that you are extremely sorry for the inconvenience. While the diner is telling you about the issue, always remain calm even if you disagree with what the diner says. After fully understanding the issue, make an effort to negotiate a win-win solution for the diner as well as for you. Remember that you should never blame the diner even if he or she is at fault. Lastly, it does not cost you a cent to apologize once again.
4. Reduce your customers wait times
Your diners will find it unpleasant to have to wait a long period of time for their appetizer, meal or first round of drinks. This has a substantial negative impact to your restaurant as it has been proven to be very hard to get back a customer who is disappointed with your service. Therefore, it is crucial that you have enough staff in your kitchen to make sure meals are prepared swiftly and enough table staff to quickly take your customers orders. If there might be a delay in the diners order, politely convey this to your customer in advance.
As a restaurateur, you are most likely aware of the term &lsquo;speed of service&rsquo;. This is always an important policy to consider in your restaurant as it really helps with the &lsquo;great dining experience&rsquo; you wish to provide to your diners. Your diners most likely have anticipations about how long they have to wait to get their food. For instance, if your diners want burritos, they probably expect you to serve soon, if your diners on the other hand wish for steak or wellington, they might be willing to wait a bit longer. Your primal objective is to consistently and swiftly accommodate all diners at all times of the day.
Source: <a href="https://applova.io/blog/how-to-keep-your-customers-happy/" target="_blank">Applova</a>

Walt Disney had a great outlook on his customers. He said, “Do what you do so well that they will want to see it again and bring their friends.”

How To Keep Your Customers Happy?

As summer approaches, spring marks the perfect excuse to refresh your kitchens. Some operators say they don&rsquo;t have the time to do all the cleaning required. &ldquo;It&rsquo;s cheaper to take a couple hours to do it yourself than (letting it go, leading to) making a service call or replacing components,&rdquo; says Zach Howard, service technician with EMR in Baltimore. He offers three spring-cleaning tips:
1. Ready HVAC units: Of course, you&rsquo;ll always want to keep equipment in tip-top shape year-round, but with warmer temperatures on the horizon, it makes sense to zero in on these critical units. &ldquo;Before you start putting the air conditioning on to your buildings, clean the coils and replace or clean the filters, whatever option you have (on your HVAC units),&rdquo; says Howard, adding that a capable operator should be able to do these things. Dirty filters can decrease the efficiency of the unit and in certain cases, cause the compressor to overheat.
2. Pay mind to ice machines and steamers: Howard says both types of equipment may get more use during summer months. For ice machines, &ldquo;replace the water filters and clean and sanitize them,&rdquo; he says. A poorly maintained unit could lead to bad tasting ice, bacteria buildup, insufficient operation and other risks. Crab shacks and seafood houses could soon get busy, Howard says, and will want to descale the boilers on their steamers. Not descaling a boiler could lead to scale buildup and cause the unit to not heat well. In fact, it could destroy the boiler altogether, costing thousands of dollars to replace.
3. Deep clean the cookline: Much like pulling the couch out from the wall at home and cleaning behind and underneath it, do the same with cooking equipment. Howard says it might sound like a common task on a restaurant&rsquo;s to-do list, but it isn&rsquo;t. &ldquo;Disconnect the gas, pull out the equipment, clean behind it and wipe down the gas hoses&mdash;that&rsquo;s the big thing that commonly gets missed,&rdquo; he says. &ldquo;On gas equipment, there are little vent caps on the regulator and if they get covered with grease, they can become locked out, leading to a costly service call.&rdquo; A damp, not soaked, rag and a mild detergent will work.
For more maintenance advice, from ventilation must-do&rsquo;s to fryer faux pas, visit the FER archives at <a href="https://www.fermag.com/topics/maintenance/" target="_blank">fermag.com</a> and click on &ldquo;Maintenance.&rdquo;
Source: Allison Rezendes, <a href="https://www.fermag.com/" target="_blank">fermag.com</a>
Editor&rsquo;s Note: This article is for informational purposes only, and no endorsement of any vendor(s) should be implied.

Extra attention to HVAC units, ice machines, and other equipment makes for a smooth transition to summer.

Spring-Cleaning Checklist

Make every pizza ingredient count. Get inspired by a dozen new and creative ways to integrate pizza toppings into your menu.
<ol>
<li>Pizza toppings like pepperoni, salami, meatballs, plant-based proteins, vegetables, and any sauce of your choice (tomato, pesto, alfredo) make unique and delicious hot or cold sandwiches.</li>
<li>On a cold fall or winter day, offer guests pepperoni and sausage pizza soup, topped with melted mozzarella cheese, and served alongside a piping-hot breadstick.</li>
<li>Whether it&rsquo;s meat and veggies grabbed from the pizza line and tossed onto a traditional leafy green salad, or a meat-lover&rsquo;s delight of cubed Italian cold cuts mixed with cold pasta salad and olive oil, pizza toppings work great in a salad.</li>
<li>Turn ordinary spaghetti or chicken alfredo into something exciting when you add roasted garlic, meatballs, mushrooms, onions, green peppers, bacon, prosciutto, and more.</li>
<li>Calzones and Strombolis.&nbsp;Give them a pizza they can take on the go when you roll favorite pizza toppings up into a calzone or stromboli and serve it alongside a fun dipping sauce. Feature a vegetarian option using plant-based chicken, beef, or sausage, too.</li>
<li>Pizza isn&rsquo;t just for lunch and dinner. Incorporate fun pizza toppings like sliced potatoes, ham, and onions into a frittata and you&rsquo;ve got a unique breakfast and brunch item to serve with mimosas and Bloody Marys.</li>
<li>This is a culinary mashup anyone will get behind. Top pizza nachos with melted mozzarella and cheddar cheese, pizza sauce, bacon, pepperoni, pepperoncinis, onions, bell peppers, and olives.</li>
<li>Pizza Bowl.&nbsp;If you have customers watching their carbs, pizza bowls are a perfect way to satisfy a pizza craving. Fill a bowl with cheese, sauce, and a variety of pizza toppings. Bake until melted and cooked through.</li>
<li>Pizza Dip.&nbsp;A great appetizer or late-night snack, pizza dip is a simple mixture of cream cheese, mozzarella, cheddar, tomato sauce, and pizza toppings of your choosing. Serve it with tortilla chips or crunchy bread.</li>
<li>Great for kids or anyone who loves a handheld meal or snack, pizza toppings work perfectly inside a toasty quesadilla. Pick any cheese and melt it inside a big tortilla with vegetables and/or savory meats before pairing it with chips, salsa, and guacamole. Ol&eacute;!</li>
<li>Gourmet Mac and Cheese.&nbsp;Invite guests to get creative with your macaroni and cheese by offering the option to transform their favorite pizza into a bowl of pizza mac and cheese.</li>
<li>Build-Your-Own Bloody Mary Bar.&nbsp;Draw a Sunday morning crowd and inspire social media chatter with a build-your-own Bloody Mary bar, complete with slices of cooked bacon, skewers of pepperoni, olives, jalape&ntilde;os, onions, and more.</li>
</ol>
5 More Ways to Use Pizza Dough
Have some leftover pizza dough and space on the &ldquo;specials&rdquo; menu? Try these.
<ul>
<li>Garlic knots</li>
<li>Pepperoni rolls</li>
<li>Cinnamon rolls</li>
<li>Breadsticks (savory or sweet)</li>
<li>Mini calzones (savory or sweet)</li>
</ul>
Points to Ponder
<ul>
<li>Sustainable practices, such as creative use of existing ingredients can help reduce the impact of food waste coming from restaurants, which currently amounts to about 18% of food waste in the United States</li>
<li>More than half of Americans (55%) say they consider a restaurant&rsquo;s food-waste reduction efforts to be an important factor when choosing where to dine</li>
</ul>
Content courtesy of Nestle Professional
Source: National Restaurant Association: <a href="https://www.restaurantkitchen.org/wp-content/uploads/2021/03/2021_86FoodWaste_Report_Update.pdf" target="_blank">86 Food Waste</a>, March 2021
The information provided is based on a general industry overview, and is not specific to your business operation. Each business is unique and decisions related to your business should be made after consultation with appropriate experts.

Everybody loves pizza, and the toppings are the star of the show. Save money, reduce prep time, and prevent waste by turning pizza toppings into menu multitaskers.

Menu Pro Tips: 12 Ways to Make Pizza Toppings Do Double Duty

Operators agree that effective inventory management is crucial for ensuring smooth operations, minimizing waste, and maximizing profitability. Predictive inventory management, which leverages data analytics and machine learning to forecast future demand, plays a significant role in inventory optimization. By anticipating customer preferences, seasonal demand fluctuations, and supply chain disruptions, restaurants can always maintain the right stock levels, leading to better cost control and more efficient operations.
Reclosable Bags: Practical Implementation of Predictive Inventory Management
However, the success of predictive inventory management is also highly dependent on proper storage solutions to ensure that ingredients stay fresh and are used efficiently. This is where reclosable bags come into play. They offer a practical solution for both portioning and storing ingredients, helping restaurants maintain optimized inventory levels and reducing waste. Here&rsquo;s why predictive inventory management and reclosable bags are both essential for inventory optimization in the restaurant industry.
1. Reducing Food Waste and Profit Maximization
<ul>
<li>By forecasting demand more accurately, restaurants can avoid over-purchasing and ensure that ingredients are used in a timely manner, minimizing food waste.</li>
<li>Additionally, reclosable bags can help store ingredients in pre-portioned amounts, ensuring that items are only used as needed, further reducing waste. For example, pre-portioning meat, cheese, or vegetables in reclosable bags ensures that the right amount is available for use, minimizing the risk of spoilage due to excessive stock or improper handling.</li>
<li>Reclosable bags further enhance cost savings by enabling portion control. By storing ingredients in manageable, pre-measured quantities, restaurants can avoid wasting larger quantities of food when only small amounts are required.</li>
<li>Reclosable bags are also ideal for storing perishable goods like herbs, grains, or even sauces, as they provide an airtight seal that helps maintain freshness for extended periods, reducing spoilage and waste. This results in better cost control and maximizes profitability.</li>
</ul>
2. Optimizing Stock Levels and Organization
<ul>
<li>Maintaining the right balance of stock is critical in the restaurant industry. Too much inventory ties up cash flow and storage space, while too little inventory can result in stockouts and disrupt operations. Predictive inventory management helps restaurants optimize stock levels by accurately forecasting demand and improving order frequency, resulting in a more balanced inventory, helping maintain smooth kitchen operations and reducing the need for emergency orders or last-minute ingredient procurement.</li>
<li>Reclosable bags also play a role here, as they help portion ingredients in manageable amounts that correspond to forecasted demand. By storing pre-portioned ingredients in airtight bags, restaurants can minimize overstocking and ensure that each ingredient is stored properly, maintaining its freshness for longer.</li>
<li>By using reclosable bags, restaurants can also better organize their inventory, making it easier to keep track of which items are used first, and which need replenishing. This organized approach can help streamline ordering and ensure a smoother relationship with suppliers.</li>
</ul>
Predictive inventory management is a critical tool for inventory optimization in the restaurant industry. By accurately forecasting demand, minimizing waste, optimizing stock levels, reducing food costs, and improving supplier relationships, restaurants can achieve more efficient operations and enhanced customer satisfaction. When paired with the use of reclosable bags for portioning and storing ingredients, restaurants can ensure that their inventory remains fresh, organized, and manageable, further reducing waste and optimizing the use of ingredients.
Content courtesy of Handgards, Inc.

With proper management and analysis, restaurants can always maintain the right stock levels, leading to better cost control and more efficient operations.

Inventory Optimization with Reclosable Bags

There are one million-plus restaurant locations in the US. Therefore, in today&rsquo;s fiercely competitive culinary landscape, understanding and responding to customer needs is not just advantageous, it&rsquo;s essential for survival and growth. For restaurant owners, customer surveys are an invaluable tool in this quest. These surveys, encompassing customer satisfaction, feedback, and loyalty, serve as a compass, guiding restaurateurs to fine-tune their offerings, enhance service quality, and ultimately, forge a strong, loyal customer base.
This article explores the benefits of conducting customer surveys and the types of questions your customer survey includes.
1. Using Customer Surveys to Gain Valuable Insights into Customer Preferences
Moreover, customer surveys are more than just questionnaires; they are a gateway to understanding your customers&rsquo; preferences. By analyzing <a href="https://applova.io/blog/restaurant-customer-satisfaction/" target="_blank">feedback </a>from customer satisfaction surveys, you can tailor your menu, ambiance, and service to better align with customer expectations. This adaptation based on customer insights can significantly improve the dining experience, leading to increased customer retention and attracting new patrons. When customers feel heard and see their suggestions implemented, it creates a powerful connection between them and your restaurant, enhancing their sense of belonging and loyalty.
Furthermore, these surveys offer an opportunity to identify specific preferences, such as dietary restrictions or favored cuisines, allowing for more targeted<a href="https://applova.io/products/contactless-digital-menu" target="_blank"> menu development</a>. This nuanced understanding can lead to the creation of signature dishes that become the talk of the town, drawing in food enthusiasts and boosting your restaurant&rsquo;s reputation.
2. Enhancing Menu and Service Based on Feedback using Customer Surveys
One of the direct benefits of customer surveys is the ability to refine your menu and service. Feedback surveys can reveal which dishes are hits or misses and highlight areas in customer service that need improvement. By responding to this feedback, you demonstrate to your customers that their opinions matter, fostering a <a href="https://applova.io/blog/bonds-that-boosts-business/" target="_blank">sense of loyalty and satisfaction</a>. This approach not only improves the existing offerings but also helps in innovating new dishes and service practices that could become your restaurant&rsquo;s unique selling points.
For instance, if customers express a desire for quicker service, implementing new technologies or training staff for efficiency can greatly enhance the dining experience. Similarly, feedback on menu items can lead to the development of a menu that resonates more with your customers&rsquo; tastes, encouraging repeat visits.
3. Identifying Trends and Opportunities for Innovation
Additionally, customer surveys can also help you spot <a href="https://applova.io/blog/top-10-restaurant-industry-trends-for-2024/" target="_blank">emerging trends in the food and beverage industry</a>. Customers&rsquo; changing preferences can guide you in innovating your menu or service model. For instance, a surge in interest in plant-based options or sustainable practices can be identified early through surveys, allowing your restaurant to adapt swiftly and stay ahead of the competition. This proactive approach ensures that your restaurant remains relevant and appealing to a broader customer base.
Understanding these trends is crucial in a rapidly evolving industry where customer preferences can change swiftly. By staying ahead of these trends, your restaurant can become a trendsetter, leading the way in culinary innovation and sustainable practices.
4. Improving Customer Service through Targeted Training
The feedback received from customer service surveys is invaluable for staff training. Understanding areas where your staff excels or needs improvement can guide targeted training programs. This not only enhances the customer experience but also <a href="https://applova.io/blog/8-ways-to-reward-your-restaurant-staff/" target="_blank">boosts staff morale and competence</a>. Training programs can be tailored to address specific areas, such as communication skills, handling difficult situations, or enhancing culinary expertise.
Empowering your staff with the skills and knowledge to excel not only improves service quality but also contributes to a positive work environment. This positive atmosphere is often felt by customers, further enhancing their dining experience.
5. Building Customer Loyalty and Advocacy using Customer Surveys
Subsequently, regular customers are the backbone of any successful restaurant. Customer loyalty surveys help in understanding what keeps your customers coming back. By addressing their needs and preferences, you can turn satisfied customers into loyal advocates for your brand. Loyal customers are more likely to recommend your restaurant to others, expanding your customer base organically.
Loyalty programs, informed by survey feedback, can be an effective way to reward regular customers and encourage repeat visits. These programs, tailored to meet the desires of your most loyal patrons, can range from special discounts to exclusive events, further solidifying the bond between your restaurant and its customers.
6. Streamlining Operations and Reducing Costs
Additionally, customer surveys can highlight inefficiencies in your operations that, when addressed, can&nbsp;<a href="https://applova.io/blog/justify-cost-of-self-ordering-kiosks/#:~:text=Applova%2C%20one%20of%20the%20leading,location%20support%2C%20and%20payments%20support." target="_blank">lead to cost savings</a>. Understanding customer usage patterns and preferences can help in better inventory management, reducing waste, and optimizing staffing requirements. This efficient management is not only cost-effective but also contributes to a more sustainable business model.
For example, if surveys indicate a lower demand for certain menu items, you can adjust your inventory accordingly to minimize waste. Similarly, understanding peak times and customer flow can help in efficient staffing, ensuring that you have the right number of staff at the right times, enhancing service while controlling labor costs.
7. Gaining Competitive Edge
Furthermore, in the crowded restaurant market, standing out is key. Utilizing customer feedback surveys effectively gives you a competitive edge by continually evolving and improving based on direct customer input. It shows that your restaurant values customer feedback and is committed to excellence. This commitment to customer satisfaction not only sets you apart from competitors but also fosters a positive brand image that attracts new customers
Types of Questions to Ask in Customer Surveys for Restaurants
Creating the right questions in customer surveys for restaurants is crucial for gathering actionable and meaningful data. Here are some expanded types of questions to consider:
<ul>
<li>Rating-Based Questions:&nbsp;These questions ask customers to rate various aspects of their experience on a scale, such as 1-5 or 1-10. Examples include rating the quality of food, the efficiency of service, or the cleanliness of the restaurant. For instance: &ldquo;On a scale of 1-5, how would you rate the overall cleanliness of our restaurant?&rdquo;</li>
<li>Open-Ended Questions:&nbsp;Open-ended questions allow customers to provide detailed feedback in their own words. This type of question is invaluable for gaining qualitative insights. Examples include asking for suggestions on menu additions or comments on the dining atmosphere. For instance: &ldquo;What could we have done to make your experience with us even better?&rdquo;</li>
<li>Yes/No and Binary Questions:&nbsp;These questions are straightforward and easy for customers to answer, making them great for gathering specific information quickly. Examples include asking whether the customer would recommend the restaurant to others or if they were satisfied with the meal they received. For instance: &ldquo;Did our staff greet you promptly upon arrival?&rdquo;</li>
<li>Multiple Choice Questions:&nbsp;These questions offer customers a list of options to choose from, making it easy to quantify preferences and trends. They are particularly useful for understanding customer preferences regarding menu items, special offers, or seating options. For instance: &ldquo;Which of these desserts would you like to see added to our menu?&rdquo;</li>
<li>Demographic Questions:&nbsp;Understanding your customer base&rsquo;s demographic can help tailor your services more effectively. Questions might include age range, dining frequency, or reasons for choosing the restaurant. However, ensure these questions are optional to respect privacy. For instance: &ldquo;What age group do you belong to?&rdquo;</li>
<li>Follow-Up Questions:&nbsp;Depending on responses to certain questions, you might want to ask follow-up questions for more detail. For example, if a customer rates their experience low, a follow-up question could be: &ldquo;Could you please tell us more about what didn&rsquo;t meet your expectations?&rdquo;</li>
<li>Behavioral Questions:&nbsp;These questions can help you understand the patterns and preferences of your customers. For instance, asking about the frequency of their visits or the types of dishes they usually order can reveal valuable trends.</li>
<li>Suggestion Box Style Questions:&nbsp;At the end of the survey, include an open-ended question for any additional comments or suggestions. This can provide unexpected but valuable insights. For example: &ldquo;Do you have any other comments, questions, or concerns?&rdquo;</li>
</ul>
Remember, the key to successful surveys is to keep them concise, relevant, and respectful of the respondent&rsquo;s time and privacy. Balance different types of questions to ensure a comprehensive understanding of your customer&rsquo;s experiences and preferences.
Conclusion: A Path to Sustained Growth
In conclusion, customer surveys are not just tools for gathering data; they are essential instruments for strategic growth. By effectively utilizing customer satisfaction, feedback, and loyalty surveys, restaurants can enhance their offerings, build strong relationships with customers, and stand out in a competitive market. Remember, a satisfied customer is the best business strategy of all. Start integrating these valuable tools into your restaurant&rsquo;s strategy today and witness the transformation in customer experience and business success.
Source: <a href="https://applova.io/blog/benefits-of-customer-surveys-to-restaurants/" target="_blank">Applova</a>

This article explores the benefits of conducting customer surveys and the types of questions your customer survey includes.

How Restaurants Can Benefit from Customer Surveys

Running a restaurant is a constant juggling act. Between managing inventory, ensuring food safety, training staff, and rolling out new menus, it often feels like there aren&rsquo;t enough hours in the day, or hands on deck. The key to maintaining sanity and efficiency isn&rsquo;t doing more yourself; it&rsquo;s mastering the art of delegation.
But let&rsquo;s be honest, delegation is easier said than done. The two biggest obstacles? Trust and time. Trusting someone else to execute your tasks at the same level of quality feels risky. And the thought of training someone to do it right can feel overwhelming when your schedule is already packed. However, effective delegation isn&rsquo;t just about lightening your load, it&rsquo;s about creating Mini-GMs who help your operation run smoothly, whether you&rsquo;re there or not.
Step 1: Identify What to Delegate
Most leaders make the mistake of only delegating the big, obvious tasks&mdash;like inventory, scheduling, or payroll. However, true delegation begins with the smaller, everyday responsibilities that consume time and energy.
Start by writing down your day-to-day tasks. The real eye-opener? Many of them don&rsquo;t require your unique expertise. Consider these common restaurant tasks that don&rsquo;t need to be handled by a GM:
<ul>
<li>Following up on catering orders</li>
<li>Placing the daily produce order</li>
<li>Conducting line checks</li>
<li>Completing waste sheets</li>
<li>Assigning sidework and weekly detail lists</li>
<li>Responding to social media compliments or complaints</li>
<li>Coordinating repairs and maintenance follow-ups</li>
<li>Scheduling cross-training sessions</li>
</ul>
These responsibilities can&mdash;and should&mdash;be assigned to trusted team members. The trick is structuring delegation for success.
Step 2: Set Clear Priorities and Timeframes
Once you&rsquo;ve identified what to delegate, the next step is determining:
<ul>
<li>Priority Level&ndash; How urgent and impactful is this task? Does it directly affect the guest experience?</li>
<li>Administrative Level&ndash; Who is best suited for this responsibility? A GM, assistant manager, or tenured employee?</li>
<li>Time Expectation&ndash; How long should this task take? Does the person have the capacity to handle it efficiently?</li>
</ul>
For example, let&rsquo;s say you decide to delegate waste sheets. If this task takes you 15 minutes but takes an employee 40 minutes, they likely need more training or a better system. Delegation isn&rsquo;t just passing off work, it&rsquo;s ensuring the person is equipped to handle it efficiently.
Tasks should also have clear deadlines and be assigned based on scheduling logic. A closing shift employee might be better suited for a task than a morning opener. Aligning duties with shift roles ensures smoother execution.
Step 3: Train with Purpose
One of the biggest delegation failures happens when leaders assign tasks without proper training. Your job isn&rsquo;t just to delegate, it&rsquo;s to equip. Use the &ldquo;Tell, Show, Do, Review &amp; Follow-Up&rdquo; method:
<ol>
<li>Tell&ndash; Explain why the task matters and how it fits into the bigger picture.</li>
<li>Show&ndash; Demonstrate how to do it correctly.</li>
<li>Do&ndash; Let the employee take over while you observe.</li>
<li>Review&ndash; Offer feedback and guidance.</li>
<li>Follow-Up&ndash; Check in periodically to ensure consistency.</li>
</ol>
The &ldquo;why&rdquo; behind a task is crucial. If employees understand its importance, they&rsquo;ll be more engaged in doing it well. Training shouldn&rsquo;t feel like a burden, it should be an investment in your future leaders.
Step 4: Develop Mini-GMs for Key Areas
Proper delegation isn&rsquo;t just about completing tasks. It&rsquo;s about creating leaders within your team. The best way to do this is by identifying Mini-GMs for different areas of your restaurant:
<ul>
<li>Culinary&ndash; Oversees BOH training, food safety, and waste management.</li>
<li>Service&ndash; Leads FOH training, bar operations, and host procedures.</li>
<li>Guest Relations&ndash; Manages social media responses, loyalty program engagement, and local store marketing.</li>
</ul>
Each Mini-GM should have clearly defined roles, expectations, and measurable KPIs. Want to take it a step further? Tie a small performance-based bonus to their success metrics to increase accountability and engagement.
Rotating Mini-GM responsibilities every 3-6 months keeps employees engaged and allows more team members to step into leadership roles. Over time, this structure builds a pipeline of future managers who are well-prepared to lead when opportunities arise.
Step 5: Empower Your Team
Delegation without empowerment is just task-shifting. If you want Mini-GMs to succeed, they need authority to make decisions within their roles. Set clear boundaries for what they can and cannot do, but give them the autonomy to problem-solve and take ownership.
For example, if a Mini-GM is responsible for guest relations, empower them to resolve customer complaints up to a certain dollar amount without requiring manager approval. This not only speeds up service recovery but also builds confidence in decision-making.
Additionally, ensure your Mini-GMs report back weekly on their areas. This creates accountability while keeping you informed of significant developments.
The Takeaway
The restaurant industry isn&rsquo;t slowing down, and neither are the demands on leadership. As responsibilities grow, you have two choices: work harder or work smarter. The key to long-term success isn&rsquo;t doing it all yourself&mdash;it&rsquo;s building a team of capable, empowered leaders who can drive results even in your absence.
By systematically delegating responsibilities, providing structured training, and developing Mini-GMs in key areas, you not only lighten your own load but also strengthen your team. The result? A more scalable, efficient, and successful operation.
Start small, refine your approach, and watch as your team transforms into high-performing leaders who don&rsquo;t just execute tasks&mdash;but take ownership of your restaurant&rsquo;s success.
Source: Jason E. Brooks, <a href="https://www.fsrmagazine.com/feature/why-restaurant-owners-struggle-to-delegate-and-5-steps-to-fix-it/" target="_blank">FSR</a>

Proper delegation isn’t just about completing tasks. It’s about creating leaders within your team.

Why Restaurant Owners Struggle to Delegate—And 5 Steps to Fix It

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Spring-Cleaning Checklist

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Why Restaurant Owners Struggle to Delegate—And 5 Steps to Fix It

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