What Makes Restaurant Management Special?
We’re big proponents of the idea that management techniques transfer easily from industry to industry. In fact, I’m known to say that 95% of businesses do 95% of the same thing 95% of the time. But Restaurant Management is special. Restaurant Management is different.
Except when it isn’t. Confused? Read on.
Starting with the fact that your inventory often has a shelf life limited to days or even hours, and running through the incredible ease of access that employees who want to steal from you have, restaurant management presents challenges not seen in many other places. And never mind how easy it is in restaurant management to do the wrong thing by your customers!
Well OK, please do mind; those pesky customers sure do.
Restaurant Management is tricky on a good day. Think about this piece on what happens when service gets slower in your favorite restaurant. Think about who assistant managers often are, what they get paid, and how hard and long they work. No wonder we’ve just unveiled a specialized Restaurant Management Service by The Answer Guy.
Restaurant Management
Restaurants have been a passion of mine and fascinated me since I ran one quite a few years ago. That speaks to the 95% rule, though; the “what’s different part” is what’s behind our restaurant management track.
Restaurant marketing is special
Aside from the examples I’ve already listed, one of the most noticeable things that’s special is a marketing problem. I recently did a bit of work for a new restaurant that’s having trouble finding its way, and it hit me hard; restaurant marketing is special.
Sure, this problem is exacerbated by where I live; in New York City, where do you draw the line between local and non-local business? But that’s the thing about restaurant management in general and marketing in particular; you’re a destination, or you aren’t. I think we need to start referring to “destination” as The D Word.
Restaurants, their managers, and their employees tend to be almost temporary
Then there’s this: restaurants, their managers, and their employees tend to be almost temporary. Not at all restaurants, of course, but think about it and you’ll realize I’m right.
Finally, there’s the sad reality that this page is ranked at the top of Google’s search results for restaurant management. It’s not that the bullet points are bad, or wrong. And remember I believe in management generalizations so it isn’t that either. But there’s a chasm in the field, or a site with no focus couldn’t rank that highly.
Ready to build some real professional restaurant management? Visit our special page here.
