Everything in your restaurant has to have a home. We work in a busy and fast paced environment. You can not turn on a dime when you are always fumbling around. Take a look around your restaurant. Your restaurant should be idiot proof. The wet floor signs need a home just as much as the chicken tenders need a clear home within the walk in cooler. Using labels and shelf clips will help minimize the confusion more than you know. You can never be too organized. In the food business everyone should pride themselves in being the cleanest and most organized restaurant in town. When the cooks are online and there going through the dinner rush they also need to live by this rule. Seasoning shakers go back to the same place every time. The methodically ways in which we do things help save time, reduce clutter, and optimize efficiency.
There are several ways to keep a restaurant managed well. When applied, the following steps will ensure a good business and a safe, money making environment. When done correctly, hand washing is the single most effective way to prevent the spread of communicable diseases. Good hand washing technique is easy to learn and can significantly reduce the spread of infectious diseases among both children and adults.
There is probably more to good hand washing than you think, so take your time and do it right by rubbing your hands vigorously with soapy water, you pull soils and the oily dirt away from your skin. The lather traps the dirt and germs so they can be rinsed away. Lather with soap for at least twenty seconds. Wash the front and back of your hands, between your fingers and under your nails. Rinse your hands well under warm running water and dry them completely with a clean towel. You can be extra careful by using a clean paper towel to turn off the water and then throwing it away.
Do not serve water automatically. Sounds simple, but water service does not increase your profits or sales. Put systems into place where you serve alcoholic beverages, coffee, tea, sodas, milk or anything but free water. Serve it upon request only. Set up the dining experience on the first visit to the table. Tactfully done by the server, profitable items should be promoted, desserts can be suggested, and guests will appreciate a quick run down of the dining experience. Server competence will be rewarded for taking responsibility for the positive experience that they will have. These additional sales make a big difference, and they are easy to execute.