7 Steps To Improve Your Restaurant Service

You may start your restaurant business with the best intentions, but it can be hard to keep up with every area you’re trying to improve. Eventually, some factors may be letting you down. If you want to boost your overall level of service and your reputation, here are some sensible steps to consider.

1) Draw up service guidelines

Have a written agreement for your staff which explains what your ideal restaurant service is like. When expectations are written down, even if they seem like common sense, it helps to encourage consistency and ensure all staff are clear on their objectives.

2) Provide personal plans

Building on the initial guidelines you have created, a personal development plan for every individual staff member should be a priority. This ensures specific issues are tackled systematically and the right support is available.

3) Plan your hiring process

It’s important to look for new talent all the time, focusing on people who are passionate about providing great quality service at all times, as well as learning new skills and improving. Skills can be taught, so place more emphasis on the person. Training for new staff must be consistent and thoroughly planned.

4) Get the right supplies

You can quickly create an unprofessional image for your restaurant if you’re consistently having to make excuses because basic items have run out or gone missing. Cutting corners on the essentials is likely to have a knock on effect, making your staff and customers feel like you don’t care.

5) Train staff constantly

Every day is a new opportunity for development and gaining new experience. Staff in your restaurant need to always be learning more about the level of service they should be providing, and gradually becoming more effective.

6) Offer a great leadership service

Service works both ways – if employees feel supported at work, they are much more likely to pass on that positive feeling to customers. Overly harsh management can destroy a productive sense of team spirit, so try to steer away from this.

7) Let people show initiative

On a related note, team members might feel stifled by their instructions at times and this crushes any initiative they might want to show. Going above and beyond for customers is something to be encouraged, so trust your staff to deviate from the everyday rules if they’re providing the service that customer needs.

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Managing Restaurant Safety and Hygiene Risks

There’s a lot of potential for things to go wrong in the restaurant business, but one of the worst possibilities is a major health and safety issue. Something serious can easily bankrupt a successful restaurant, so consider the following areas to ensure you’re complying with the law and taking reasonable steps to keep everyone safe, including staff and customers.

Cleaning up spillages

Spills from food can be breeding grounds for bacteria, which is a major risk to customers eating your food and the future of your business. Spillages of food and liquids can also cause slips easily, especially on smooth kitchen floors. It’s important that someone (or everyone in the kitchen) is responsible for cleaning up immediately to avoid any risk of avoidable accidents occurring.

Regular professional cleaning

Commercial kitchen deep cleaning services, including ductwork and canopy cleaning, are important for restaurant safety and hygiene and you should have professional cleaning carried out regularly in addition to the day-to-day maintenance your staff handle themselves. This kind of cleaning is also vital for fire safety, as extractors and ducts can eventually collect fat deposits which significantly increase the potential risk of a fire breaking out.

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Opening a restaurant: The key to startup success.

The restaurant business is an ever changing ever evolving one indeed. There are important factors to consider when opening a restaurant, a food business is not and never has been a straight forward affair. Some core aspects to consider before you even start your restaurant are:

Have you got the money to do this?
Have you covered all the legalities?
Do you have the commitment for a food business?

So many businesses, not limited to restaurants but especially so in the case of restaurants have the tendency to evolve from a concept into a physical business overnight. Often this takes place with little to no planning involved and just as often we see failures. It is sound advice to seek professional advice on the subject, invest your time and a little money in the advice it will surely pay off.
Next thing to do would be to decide on a concept, a unique selling point if you will.This involves knowing what type of restaurant you want to start up and what kind of audience you are targeting. Demographic information on the area and other similar knowledge will go a long way.

Market research is also a most valuable and very necessary element you don’t want to be missing your target audience, a little bit of analysis of your competitors can give a lot of useful information to you as well.

Put all this together in a business plan, again professional help in this department might pay off in the long run. Business plans play a fundamental role in structuring your business model clearly setting a direction for your business and also attracting investors. Your business plan doesn’t need to be a massive extensive document either, just make sure it has all relevant info for yourself your staff and your investors to have a good idea where you’re going.

One thing you cannot skimp on in the restaurant business is the kitchen and equipment therein. Invest in good quality apparatus right from the start and you will save a lot of trouble in maintenance and repairs in the days to come.

You will need to make sure you have all the regulations met and licences for things like health and safety, alcohol licences music licenses and the list goes on, depending on where you are in the world. You might want to make sure all this is cleared up before you open your doors, being shut down in the first few days can have a devastating financial effect on your business.
Lastly but by no means the least important part of your business, the staff. In the hospitality business team, work is vital. You need good staff. Don’t be perturbed by the idea that staff is hard to find, just ensure your job descriptions are clear when placing ads.

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The Complete Guide to Restaurant Kitchen Design

Every Restaurant Kitchen requires an appropriate design for it to serve its role in the best way ever.
The first major task is to get the services of an expert restaurant kitchen designer. The designer should be a professional and must be an expert in preparing a kitchen design. The designer must incorporate all the necessities of a good kitchen design while preparing the design.

The design must meet all the required safety conditions.restaurant-safety The design must be approved by the concerned authorities. Thus a good design can only be prepared if we take the help of experts who can guide through the whole procedure of preparing the restaurant kitchen design.


A restaurant must have all the necessary equipment. They should display the required specifications and quality. A lot of companies provide equipment laying services. They provide the installation of the equipment according to the designs prepared. These companies provide expert guidance in equipment laying.


A good restaurant kitchen design must provide for optimal use of daylight. This will help in
resto-sunlightincreasing the energy efficiency of the kitchen. The design must provide for an open and ventilated kitchen. The smoke gathered must be properly removed from the kitchen. The kitchen must have all the basic amenities like wash basin and sink. The wash basin must have the adequate supply of water. A restaurant kitchen is usually a wet place so an anti-slip floor is required. The floor must be cleaned properly. The material that is used must be of impervious nature. Walls must also be covered with a smooth and impervious material.

The electrical equipment must be provided in the required numbers. The safety of workers must be foremost and all the electrical wiring must be done in an orderly manner. Open wires must not be allowed at any cost. The drainage must be adequate. Water should not get accumulated on the floor or in the wash basins. There should be an adequate number of shelves in the restaurant kitchen.

The design should provide for the space that is required to place these shelves. The number of the shelves will depend on the requirement of the restaurant. The number of customers that will be handled determines the number of shelves required. The number of equipment required is also dependent on the number of customers that the restaurant will cater to. More the customers more will the number of equipment required. Another important aspect of a restaurant kitchen is the budget.

. Investment on less required items must be done in the last. A list of equipment which is required in priority must be prepared and they must be purchased first. The design must be prepared to provide for an efficient and smooth functioning of the kitchen.

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