Top Success Tips shared by highly successful Restaurant Owners begin with pro-active planning. Running out of essential ingredients is a time-burner with added expense. Keep a close eye on inventory, use digital tracking systems to keep updated on when ingredients need restocking.
Keep the entire staff informed on weekly scheduling plan to avoid absenteeism. Ninety-three percent of food industry spots have 50 employees or less. Be sure you schedule appropriate staff for service needs. Train all staff to expect their jobs
will entail clean-up and restocking during quiet periods of their shifts.
To get a total picture of how Restaurant Owners keep their place successful, check out this infographic.