It looks like it’s going to be a long night: There’s a lineup out the door but you spot three empty tables. You’re short a server and a prep cook, and the expediter is new and keeps dropping off food to the wrong tables. The bartender is maxed out with service orders and people around the bar are clamoring for more drinks. But you’re going to keep your cool. You’ve got this handled.
By identifying common restaurant stressors and planning for them, you can have the confidence to tackle the craziest shifts with ease. Here are three issues par for the course and how to prepare for them.
You might think you know at what pace your restaurant runs best, but guessing how many servers it takes to keep that pace moving during a rush, or if a second bartender should be scheduled on Thursdays is like playing with fire. With a POS that can give you historical analytics and the ability to anticipate sales trends, you can schedule staff more effectively, and plan properly for peak times.
Poor Table Management
Having more people at your door than can fit in your restaurant is generally a good problem to have. But not if their wait time expectations aren’t met, they’re seated at a dirty table, or if they can see empty seats from where they are standing. Never underestimate the power of a well-trained, detail-oriented host, or a great waitlist app. Table status, line management, and realistic wait times for guests makes for a smoother experience for everyone.
Customer Complaints and Order Errors
Manual entry leaves room for errors. When staff are tasked with memorizing orders, or are haphazardly scribbling them on notepaper, there are bound to be mistakes. Eliminate unnecessary issues when you automate the ordering process using a mobile POS. Orders can be sent immediately to the kitchen or bar as they are spoken to the server, with modifications, preferences, and allergies entered tableside.
The perfect manager is calm, objective, customer-service oriented, and operationally focused, but we’re all human and prone to errors, mistakes, and oversights. You can’t control the inevitable: dishes will get sent back, staff will lose their cool, but by setting yourself and your restaurant up for success with a series of stress-reducing systems, you can approach every shift with the confidence that comes with being prepared.
About the AuthorMore Content by Andrea Victory