(Blogger’s Note: This is the final installment i a three part series on cutting costs and conserving cash.)
Developing a cost savings a plan is easy. Implementation is the Herculean task we all find so difficult. Plan acceptance and adhering to it needs to be a team effort, a policy, a Mantra and a way of restaurant life. Everyone from the dishwasher to the manager and the owners need to agree to work on saving money and cutting costs.
Restaurants spend a truckload of cash each week on linen. Thinking you will be successful trimming linen costs if you don’t explain the process, the need and procedure to your waiters is a fantasy. To think your kitchen will chop faster, clean better, and take more pride in their tasks and responsibility without constant reminders and reinforcement is denial.
Take the time to create a meeting schedule for your staff and stick to it. When restaurants are slow, the first procedure to be overlooked is the pre shift meeting. And slow time dominant the need for the pre shift meet.
In Sunday’s Super Bowl something happened to the New Orleans Saints between the end of the second quarter and the beginning of the second half. It was the locker room meeting that inspired them, raised their spirits and reinforced the game plan.
The Colts ended the first half more jubilant than their opponents and most likely thought the game was theirs. Obviously ball control and an onside kick changed that. Those were probably discussed in that meeting.
The pre shift meeting to a restaurant staff is as important as the half time meeting at the Super Bowl. Teams can’t win with out it.
One your cost cutting plan is developed and on paper, share it with your team. They will appreciate the responsibility you feel to make a profit and keep your doors open. This season it isn’t about making more money or your pocket but keeping your employees employed.
You’ll find once you share your plan and your thoughts for the future your business will suddenly run with rhythm only a winning team can develop.