How do I improve my restaurant

How my restaurant becomes really successful

No question about it, the catering business is difficult and challenging. Hard work and sometimes very low profitability. Anyone who has set up such a business knows exactly what it is about and knows the problems only too well. What is often very surprising, however, is that many operators make themselves even tougher for themselves. Many companies accept mediocrity and still expect to be successful. How is that supposed to work? Guests are becoming more and more demanding and less and less tolerant of mistakes. If you know that, then you also know that something has to be changed. The following tips on how your restaurant will be successful and not sink into mediocrity.

The elementary prerequisites for success in gastronomy

1. Keep your store clean.

The first job of any restaurant owner or manager is to keep the place shiny. Only then can we start talking about food. We are talking about parking lots, windows, footpaths, lights, floors or carpets, baseboards, walls, ceilings, tables, glasses, cutlery, signs, bars, kitchens (especially those that can be overlooked) and yes - toilets. No excuses. That is essential.

2. Look sharp.

Your service staff should wear some kind of uniform uniform and your cooks should be dressed in uniform, professional white. The clothes should be spotless and ironed. Washed and combed hair is mandatory. Cooks should wear a hat that covers all hair. Beards may be a personal expression, but they should be clean and trimmed, if at all. Nobody wants whiskers in their soup. Cut nails and clean hands should go without saying. When cooks attack food, especially food that is no longer processed, they should wear gloves. Shoes, regardless of whether they are in service or in the kitchen, should be cleaned and cleaned.

3 You have to get rid of the mess.

There are far too many restaurants that are paved with rubbish and mise en place. If it doesn't look good or is pointless, get it out of sight.

4. Sort out broken or opened plates.

Only the best plates should ever make it into your dining room.

5. Check the acoustics.

The restaurant trend today is for it to be fun and lively. Don't confuse this with loud and annoying. If you have problems with the acoustics, get a professional to solve the problems with partitions, carpets, decorations, etc. If you want to have music in the background, then you should invest in a decent sound system that does justice to your acoustics.

You see, we haven't even talked about food yet!

6. Smile.

We are happy that the guests have decided to leave their money in our restaurant. Express this happiness. Happiness is universally expressed with a smile. Ellsworth Statler, a very successful hotel manager, once said, "Just hire friendly people and get rid of everyone else." Harsh words, but think about it. How would you feel as a guest if you were confronted with an unhappy or rude look from a service representative?

7. Personal problems have no business with the guest.

Talk about your personal problems, beliefs, relationships, or beliefs in a private setting, away from guests. All of this has no place in public.

Okay, now we can talk about the food.

8. Warm dishes warm, cold dishes cold.

These are still the basic tenets of any successful restaurant. This includes plates, cups and sometimes certain pieces of cutlery.

9. Buy or bake good bread.

This is becoming increasingly important for restaurants of all kinds. Good bread is crusty on the outside and soft and tough on the inside. Good bread has taste and character. You can't just squeeze good bread together in your hand like modeling clay. Personally, I love good bread and more and more cooks, and a growing part of the population does that too. Invest in bread!

10. Good water is important.

If your tap water is of good quality, use it too. Offer good ice cubes and always keep guests' glasses full. If your tap water is not of a particular quality, offer a variety of different bottled water (prefer bottles that can be recycled).

11. Buy groceries when they are fresh and preferably regional.

Yes, you can now buy everything at any time of the year. But it doesn't mean that you should do that. Caprese only tastes good if the tomatoes are really fresh. If you're selling Caprese in Europe between October and May, that's not particularly clever. This product will not knock your guest off the chair and will not cause a "WOW effect". Apply this rule to many of your other products (strawberries, melons, apples, peaches, berries, etc.).

12. Bigger is not always better.

Often one tries to cover up poorly prepared dishes with huge portions. It is pointless to serve a Caesar salad as a starter that would be enough for 3 people. No matter how nicely the dish can be served, the guest will probably leave half of it. A 500-600 gram steak is impressive, but the average person cannot consume that amount or needs more than 2,000 calories a day, especially not in one course.

13. Pay more attention to vegetables.

Cut back on carbohydrates a little and show what you can do with fresh, well-prepared, perfectly cooked and seasonal vegetables.

14. Sauces are not always necessary.

If your sauce is only there to cover up your poorly prepared food, then you truly have a problem to deal with. Grilled items work great with herb butter or a salsa. Braised food needs a sauce. Roasted food can either go on its own or with a natural juice or dash of broth. Let the element and your understanding of cooking speak for themselves.

15. Get rid of the guilty feeling about desserts.

Of course, a little indulgence is okay when you go out to eat. Note, however, that you offer a variety of desserts. Really good, fresh fruit with a dash of Grand Mariner or Cointreau, grilled fruit, small portions of vanilla sauce or a small selection of regional cheeses give even the most economical and frugal person the opportunity to order a dessert without feeling guilty.

16. Don't forget the coffee.

Nowadays people are aware of how good coffee should taste - don't skimp on this. Buy good beans and grind them yourself. Get the right equipment and show your staff how to properly prepare coffee.

17. Same with tea.

Ready-made tea is no longer acceptable in any type of restaurant. Tea drinkers are at least as demanding as coffee drinkers.

18. Smile. Once again.

Let everyone know that you are happy to have them around and that you can't wait for them to come back - hopefully with friends.

These points will not guarantee success. Restaurants are too complex to include every point in an article, but ignoring those points will add to your failure.

Last but not least:

19. Plan better - work harder


Did we forget something in the list? Then add the list in the comment function.


Image: Adam Przewoski (Unsplash)

Free demo

Now is the best time to find the best people. Get access to over 250,000 highly qualified chefs and service staff. Book your free 10 minute demo now.

Book a free demo