F&B Industry, Restaurant Management
Top 5 Factors That Affect Restaurant Management’s Longevity
What are some of the factors that affect a restaurant management’s longevity?
Business owners would have to consider a few of these in order to maintain or to gradually improve the overall productivity and efficacy of managing and sustaining a restaurant business. Where we are able to retain our customers’ satisfaction, regular support, and patronage within the Food and Beverage (F&B) industry over time.
Whether if it is from a regional or global perspective, the F&B market is a fast-pacing and ever-growing industry that expands exponentially along with the growth and progress in urban populations and technological developments worldwide. The F&B industry is a broad sector, to begin with, as it consists of the various types of dining services that many restaurant businesses could provide now based on current needs, wants, and trends of the consumers. Also, this ranges from their eating habits to the wide range of considerations that many restaurant businesses would need to take note of while managing their restaurant’s daily operations.
Fret not, here are the Top 5 Factors that we have compiled to enable you and your team to better identify and consider these factors which could affect your restaurant’s management longevity prior to the commencement of your own F&B business or even as a veteran within the F&B sector!
1. Use of Convenience Foods
Foods prepared on-site would usually require more time and labour costs than similar menu items that are made with convenience foods, such as pre-portioned meats or desserts. We could reduce labour costs by using convenience foods, but business owners would have to consider two factors such as:
- Which types of convenience foods would increase your overall ingredients and preparation costs, and Which may also affect the quality of your menu items.
- The second factor – affecting the quality of the menu items – will not always be that evident. If convenience foods are made with high-quality ingredients at affordable and reasonable pricing, where they are processed or prepared exactly or similarly as recommended by manufacturers, this could help to provide uniform portions of very good quality food items overall.
2. Menu Items
Did you know the number and complexity of menu items affect the production hours needed overall for your restaurant business?
If you have a menu with many items requiring difficult production techniques, you will require more preparation time per item as a whole. And if your menu consists of a limited number of items requiring minimal preparation, you will thus require less time. This is significantly observed when restaurants are catering a wide range of food cuisines under their operations. Hence it is advisable for new and current business owners to be mindful of the specialty and the specializations they could provide to customers to better serve and stand out from other businesses. Focusing and specializing in either one or two cuisines would ensure and enable that a company is able to better manage their overall business operations flow. Without extending and overloading their staff too thinly on various things occurring within its kitchen management simultaneously.
3. Types of Dining Service
Did you know within the F&B establishment scene, there are various types of dining services catered that business owners could consider if they are planning to start up their own?
This includes restaurants, cafeterias, cafés, fast-food joints, pubs, delis, food manufacturing operations, catering businesses, food transportation services, and more. Based on the types of service your business is offering, the work for them can range even from packaging to preparing, transporting, and serving food or beverages to others. Hence the types of dining services a business owner is considering to provide are one of the crucial factors to consider prior to starting their own F&B establishment.
i.e. A full dining service restaurant featuring complex dishes with multiple components will require more labor and preparation time than a cafeteria-style or fast-food type of quick dining service restaurant.
Also, a restaurant that requires a higher level of skills in terms of preparing more complex and extravagant-looking dishes will require more experienced kitchen staff. This in turn would require a higher range of internal or external manpower and resources costs.
4. Quantity of Meals and Number of Meal Periods
Next, the volume of business will affect the amount of manpower required as well. Depending on each restaurant’s overall operational management system, they will have a minimum staffing level without which they cannot operate on. If it serves fewer people than this minimum staffing level it is able to handle on, the labour costs will then be significantly higher. Also, the number of meal periods would then affect the productivity of the restaurant if different menus for each period would require set-up and tear-down time. And different menus catering for different meal periods will usually mean a larger number of menu items being included, so this greatly affects a restaurant’s manpower and other areas of resources.
5. Use of Technologies for Overall Restaurant Management
Lastly, the use of various types of technological systems relating to the restaurant’s overall operational management could also play a crucial role and have a significant impact on its overall productivity and effectiveness. Establishments that are using outdated or non-upgraded software solutions or systems for their operations would have observed and realized the lag time or technical issues it brought on when their solutions or systems are loading or processing data and information slowly. Repercussions could be much more detrimental than what many business owners might have thought of.
i.e. The POS (Point-of-Sales) solution system used by business owners for its overall operational management could be the first crucial factor for businesses to consider as it is the first point of contact in providing a seamless service flow for customers.
From the moment they’re assisted to be seated followed by them taking or making food orders, to kitchen preparation for receiving each diner’s menu orders, actual food preparation, add-on food orders, and lastly, making payments.
We’ve a wide range of solutions each addressing core business functions that every modern, high-growing, both standalone and chain restaurant needs today. They seamlessly work together to bring you splendid results, which covers from start till end of your whole service operational management flow. Learn more about our DinePlan Suite and how its features could help you with your business and operational management overall, you could drop us an email at email@example.com or Schedule a Demo with us today!
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