Running a restaurant can be more than a full time job. In that first risky year of business most restaurant owners find themselves working more than the standard eight hours a day. However, if the restaurant industry is your calling then dedication and perseverance will pay off.

One of the most important aspects of running a restaurant is proper money management. Strict accounting of all money matters is essential in maximizing your profit and minimizing your loss. It’s not usually recommended to do your own accounting unless you have official training or experience. Even the smallest glitch can create total chaos and when it comes to the numbers, there’s no room for mistakes.

Hiring a professional consultant has been a positive business decision for many restaurant owners. Consultants specialize in helping business owners increase sales. By pinpointing weaknesses and strengths they can greatly increase your chances of success. Analyzing consumers regarding location and demand can do plenty to inform you of changing trends. When running a restaurant, it’s important to know when to change and when to stay the same.

Technology is an ever present day to day part of life now. Staying on top of what is currently available will enhance the quality of your business. Anything that can save time or money may be worth the investment. Doing your research never hurts. Restaurants that do see a great level of success have found something that works for them. In a competitive industry there is no harm in staying aware of what it is that makes the competition tick. It’s a dog eat dog world and not everyone can be on top, but there is only one way to find out where you fit. Running a restaurant isn’t an easy task but hard work and commitment will pay off.

Patricia Farnham is passionate about the topic of starting your own restaurant. She has written many articles over the years on her experiences ranging from running other peoples restaurants to creating her own. She is a restaurant industry veteran, owner/operator, author and enthusiast. For more information on why most restaurants fail and other topics, visit her website.

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It’s called credit card skimming, he said, and some restaurant servers are recruited by crime rings. The bad guys give the servers pocket-size “skimmers.” When the server gets a credit card and takes it to swipe in the restaurant’s credit card terminal, he also gives the card a quick swipe through the skimmer. The skimmer gets the card’s information off its magnetic strip and stores it.

“The skimmers can hold information from 200 to 300 credit cards,” Jay said, “and then they download the info on their computers at home and send it out of the country.”

Restaurants account for about 90 percent of all credit card skimming, he said, because a restaurant is just about the only environment where upon payment the credit cards are removed from customers’ views.

Jay then explained how the hand-held system his company sells can be used to take orders tableside (servers can even write on the mini-computer’s screen), and it doubles as a portable credit card terminal. That way the credit card is never out of the customer’s view. The units’ batteries are good for about nine hours, so one unit can get through three shifts on two batteries. It’s also possible to have a belt-size printer so customer receipts can be printed on the spot.

Becky Billingsley is a professional writer who publishes daily news about Myrtle Beach area restaurants at http://www.myrtlebeachrestaurantnews.com

Find out more about the Restaurant Manager Write-On Handheld Point-of Sale system at http://touchscreenpos.com

First of all, do yourself a favor by getting to know what are restaurants and its nature. The important and primary things should never be ignored and forgotten. In this case, tell yourself first if you can handle this type of business because in case you didn’t know yet, restaurants are complex type of businesses. It doesn’t involve one thing alone and if you guessed it right, profit is the word.

Restaurants should be handled from food costs, labor, rent (if you don’t own the place), advertising, food quality, customer service, advertising, profit and of course, the attitude to continue with this type of business. However, the basic principles of handling a restaurant go back to how it is operated by you, the owner and the organization style you have in your agenda.

The list doesn’t stop here, restaurants also have categorization and it’s one of your basic foundations before tackling the list mentioned above. You then ask, why? Well, how would you know what type of service you can give to your customers and what type of feedback you should expect if you didn’t know your restaurant’s categorization in the first place?

Okay, so here’s a simple scenario. A customer can most certainly not demand a well prepared, elaborate meal from a counter service type restaurant can he? It isn’t just right. Having said this, we then go back to the basic principle of how to organize a restaurant. If you want to make a signature or style for your own restaurant, you can go ahead with this plan but it will be difficult to preserve and maintain this kind of approach; not to mention, expensive.

For whatever purpose it should serve though, restaurateurs should maintain focus in meeting goals for their restaurant. This also shouldn’t limit them from being open to changes and feedbacks to be able to meet customers’ preference.

Shareen Aguilar is a writer for http://restaurant-business-secrets.com which has e-books about restaurant management and restaurant operation techniques.

One of the most effective ways managers can reinforce training is through short and well planned pre-shift meetings. These are 10-15 minute sessions where managers can build confidence and gain valuable feedback.

Typically held just prior to a shift, the meetings are essential for improving customer care and boosting average spend as they present an opportunity to exchange ideas, test menu knowledge and highlight special dishes.

The most effective shift meetings are simple, informal and interactive. Interactive being the key word here. Attendees should be encouraged to do most of the talking, following the rule where you speak 20% of the time and they speak the other 80%.

Managers can control the meeting by introducing discussion topics, and encouraging participation through questions and role play exercises.

Here are a few discussion ideas:

-Test menu knowledge through role play, with the manager playing the role of the guest and server recommending menu items
-Discuss customer care, such as handling complaints or telephone etiquette.
-Describe the specials, and have waiting staff describe them back
-Review forthcoming promotions or advertisements, or discuss any large parties or groups coming in
-You can brainstorm marketing ideas, sales goals or review average spend.

When determining which topics to discuss at a shift meeting, it is important to consider the meeting from the employee’s point of view or WIIFM (what’s in it for me?). First you must explain the benefits of putting what they learn into practice. Second, you must identify the reasons why they should listen and participate. Typically employees benefit through an increased knowledge and the confidence to do their job more effectively.

Managers should also…

Be prepared- set out objectives for the meeting beforehand. Organize all relevant support materials and be familiar with them well in advance of the meeting.

Avoid distractions-hold meetings in a place where will not be distracted by events outside or inside the restaurant. Appoint someone to answer the telephone during the meeting.

Be enthusiastic- it is contagious. To develop enthusiasm and motivation, managers must lead by example.

Ask questions- direct questions to different individuals throughout the meeting. This ensures that everyone stays focused on the topics being discussed, and encourages dialogue.

Encourage feedback- ensure that employees understand the topics being discussed in the meeting.

To help you prepare your cast for the restaurant show performance, and as a small thank you for visiting the web site, I am offering a complimentary sampler of the Rehearsal Guide for shift meetings. The guide is an extract from the Rehearsal Guide which is included with A Role in the Show training package. I hope you find the information useful.

To view the guide or previous articles please visit the Archives page on our website.

My company, Lexington Interactive, provides eLearning courses specifically for the Restaurant & Hotel Industry. For a free trial of our wait staff eLearning course, visit http://www.lexingtoninteractive.com.

Inventory management is the process of controlling costs and waste through effective use of on-hand product. Combine this with a reliable forecasting model and restaurants can realize dramatic reductions in their monthly spending.

Every business is faced with the unfortunate reality that employees will steal from their employer. An effective inventory management system combined with secure storage and lock-up procedures will result in far less loss due to employee theft.

In the restaurant industry there are primarily three types of inventory management systems: Manual or Limited Integration, Mixed P.O.S. or Partial Integration and Fully-Integrated.

Manual or Limited Integration

Manual inventory management refers to the process of physically counting each item every week to obtain restaurant costs. This system is more suited to smaller, independently-owned operators who purchase fewer items and maintain simpler accounting records.

Once all counting is completed, then data can then be transferred to the restaurant’s accounting system. If there are no errors, the inventory is complete. If there are errors however, the entire inventory process must start again to find the mistakes.

Mixed P.O.S.

Mixed Point of Sale (POS) or partial integration, combines the restaurant’s POS system with manual inventory procedures. Point of sale refers to the computer system used to order food and drinks as well as settling all checks.

Each time an item is ordered through the POS it is removed from the current inventory. When the items are counted during inventory, the on-hand stock should match the inventory listed by the POS. If however, there are discrepancies between the two lists, another physical count of the inventory must begin.

This method of inventory management is more effective than the limited system, and when combined with strong loss-prevention procedures can result in large cost reductions per month.

Fully-Integrated

A fully-integrated inventory management system implements three different elements into its system. It combines the restaurant POS system with an Ordering/Shipping system as well as an electronic physical inventory system. This is the most sophisticated and accurate of the three systems and results in the least amount of monthly and overall loss of product and profits.

Some restaurant suppliers will provide their more important restaurants with an online ordering system. This system is integrated with the restaurant’s POS and can accurately predict what is in on-hand inventory, as well as forecasting the size of the next supply order.

Once per week or even per month there is a physical inventory done with portable, electronic bar-code readers and electronic scales. All data is automatically sent to both the supplier and the restaurant.

Some are so sophisticated that they incorporate the recipe breakdowns, by ingredient and then calculate the inventory. This type of system will save you money in the long run but also help you run a more streamlined and efficient restaurant business.

R&I Solutions is the maker of Cost Genie, a leading restaurant costing and inventory software program. Get a free demo today at http://www.costgenie.com

Many a restaurant owner has held their breath as they flipped to the local restaurant critic’s (probably some pompous, pretentious old windbag), page to see what he or she has to say about their establishment. This write-up has the power to make or break a restaurant, especially a privately owned one. Unfortunately the only critiques a server gets to give are given behind a kitchen door, in a server station, or over a beer (or several) at the end of a shift. Well, the restaurant critic has held the pen too long! The time has come for the server to speak up and critique the customer for a change!

I, as a former member of the exclusive club known as the Restaurant Industry, am about to attempt a categorization of several different types of patrons. This will be the first installment of a series I like to call, “The Restaurant Chronicles.” In this, Part 1, I will begin a labeling process which will hopefully serve as both comic relief for others in our distinguished field, and also to illuminate those who may unknowingly belong to one (or more) of the following groups. Let’s see, where should we begin?

The Chatty-Cathy: This breed of customer is more interested in gabbing and/or gossiping with friends or colleagues than ordering or eating food. She or he is content to have the server stand and wait while finishing the conversation. This customer will ignore the server every time they come back and ask whether a refill or some other service is needed. If the server has to repeatedly ask the question, this customer will often flash a dirty look or make a snide comment.

The Cell Phone Addict: This lonely soul cannot seem to put their cell phone down long enough to even order. They insist on pointing to items on the menu and requiring their server to guess at their order instead of simply putting their phone down and speaking.

The Sally: If you’ve seen the movie When Harry met Sally, you have seen a frighteningly realistic example of the high-maintenance guest. This person says thing like, “I’ll have this roast turkey sandwich, except can I get it with mustard instead of mayonnaise? Actually can I have a little bit of both on the side, and, uh, no tomatoes? Do you have rye bread? Could you have them toast it? And could I have a mixed green salad instead of the pasta salad, but with ranch…I don’t like that vinaigrette you guys use. Do you think I could get a coke instead of this tea? It tastes funny.” Although they speak in sentences that sound like questions, an experienced server recognizes them for what they truly are, demands.

The Dummy: This simple creature somehow manages to find their way to the restaurant, although it’s hard to imagine how. They come in through a door directly below a giant neon sign, flashing the word “OPEN,” and ask, with a blank look on their face, “Are you guys open?” The menu may have the word, in huge letters, BREAKFAST on the cover, and they will ask, “Are you guys serving breakfast?” This client teaches their server the art of patience, because it is nearly impossible not to reply sarcastically to such moronic questions.

The Merry Mommy Club: This group of lovely ladies and their lovely children is always a treat, if your idea of a treat is hurdling small children, while at the same time, maneuvering large heavy trays of hot food and liquids without losing your balance, as they run under your feet. This species of diner loves to sit for hours and hours chatting, as they consume only small side dishes of food and sip away gallons of decaffeinated coffee, or every server’s favorite, hot tea! They squeak in babynese, and compete in the “My baby can do this…” game. They also are notorious for their lack of observational skills, as their older children compete in creating a virtual “Obstacle Course” for servers and other guests by climbing on top of tables, running behind the counter, and other various activities.

Well, that concludes Part 1 of the Restaurant Chronicles, but fear not, my wonderful readers! I plan to continue my exploration of this fascinating creature, known as the diner, in Part 2. So please come back and learn more about this interesting, exciting, and often times, just plain weird business, we Restaurant folk affectionately refer to as, well…our job.

Toni Kiser is a recently married, college graduate from North Carolina. She worked as a server, manager and bartender in the Restaurant Industry for over 12 years. She now lives in California with her husband, a musician and computer-programmer. She has been writing all her life, and hopes to one day write a collumn in a magazine or newspaper.

First thing is to inform yourself. Informing yourself with the latest information in restaurant handling, pitfalls which you should avoid and major areas of concerns about the restaurant business is the best tool you could always take with you. It doesn’t have to come from just the books or restaurant magazines; the internet itself has an immense source of just about anything and if you are on the look out for the latest happenings about restaurant, it is the best place to look to.

It is obvious that when a person tries to establish a restaurant for the first time, the concept always comes first. The same thing goes with a current restaurant owner, if not for all, there are still a percentage of owners who are fixated in concepts. Of course, they certainly have learned but this is one thing that needs to be checked at all times. Creating a concept without proper planning is usually the pitfall here. A good plan has all the details laid out. This means that no matter the details, the plan prevails which means also that the money allotted for it isn’t going to go beyond expected.

For current restaurant owners, have your original plan checked if the current status of your restaurant is still running according to plan. You think you don’t need it but there’s a possibility that you might have overlooked a minor detail and by just reviewing what you already have could help.

As for financial matters, if you know you have unlimited sources better consult your financial advisor since assuming that you can handle what you have is like gambling. But if you are the opposite, then availing yourself of a small loan is best. Whether you have or have not done any restaurant management maneuvering, it’s important you always review and get back to basics for reassurance.

Shareen Aguilar is a writer for Restaurant Business Secrets which has information about restaurant management and restaurant operation techniques.

You also need to know the volume trend of your restaurant and a report of the managerial efficiency for both the customers and the restaurant during hours of operation. This way, you’ll have a clearer picture of what else or how much more your benefits are going to be if you had another way to run your business. Also, you will need to check the classification of each of your restaurant’s division. Check on the revenue of the productivity of each producing department. In this case, you will need to take a look at the revenue on your bottomless iced tea if it does bring money to the cash register or if it doesn’t make any difference at all.

Take control of the part where scheduled expenses are needed to be done. Also, if you have it laid out well, it’s going to give you a clearer idea on which part you’re losing and gaining most. You will also have an easy access if you need to intervene on one aspect of your business because you have the figures to help you out.

The big question “where did my money go?” will be simply answered if you have all the supporting facts in front of you. It will be less stressing to have something to grab and look on compared to just sit there and think about what went wrong.

Shareen Aguilar is a writer for http://restaurant-business-secrets.com which has information about restaurant management and restaurant operation techniques.

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Another fact about restaurant management is that the trends of handling and rendering service to customers changes in time. One must prepare for a great deal of changes after two, three, four and so on years. It is important to continue moving forward with any changes that may be issued both by the government and society. It is inevitable to adapt to new things because it’s also one way of growing up and maturing, the same with people. After all, a person can never claim he has lived the life to the fullest unless he has done all sorts of things and experienced failures in the past. The same principle goes with restaurant management.

A restaurant in operation has to agree with many laws issued and there are also numerous potential dangers that a restaurant owner and the employees need to look out for as well. Not only that, there’s also the reality of facing and dealing with competitors right across the street. On top of these factors, there is an endless potential harm a restaurant will have to deal with (just incase) and considering it as a business for life needs to be fully checked and analyzed.

The things mentioned here is just an overview but a reality check to handling and running a restaurant. It’s not a threat though but a friendly tip to what may arise straight on and halfway upon opening a restaurant for business. Just make sure all areas of concern and responsibilities should be covered for a smooth business management ahead.

Shareen Aguilar is a writer for http://www.realestateleadsgeneration.com which has information on generating Real Estate Leads.

Yes, that’s right. Employee theft is one of the serious threats that a restaurant owner has to accept. Each year, there is an estimate of over $52 billion loss because of this reason. The percentage is up to 95% and the numbers already indicates a high risk of getting robbed by one of your employees anytime.

The fact is, there is no actual way of stopping this sad reality but it’s best to still think one step ahead of the culprit. You need to start to work on your very own backyard to prevent employee theft. Make sure that you’re aware with your employees’ behavior physically, mentally and professionally. Analyze your employees’ habits such as the borrowing property of others without permission or borrowing money from co-workers regularly.

Also, what your employees do outside work is one of the possible factors of employee theft. Does this employee drink a lot or does she have a habit of buying items more than what she earns? Family and previous employment background also gives useful clues in learning more about your employees’ behavior. Of course, you don’t need to do this to every employee since it will take much time and it’s even incorrect to meddle with the personal lives of others. Just do extra investigation to certain individuals who give off clues unconsciously during work hours.

Don’t accuse anyone without proper evidence. If something has been stolen, be sure that you report it the police and let them do rest. The one responsible for the crime may not admit it and even lie to you directly but don’t take justice on your own hands.

Shareen Aguilar is a writer for http://restaurant-business-secrets.com which has information about restaurant management and restaurant operation techniques.