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Seven Costly Mistakes Your Restaurant Must Avoid NOW

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Costly Mistakes Your Restaurant Must Avoid

Hey there, If you’re running a restaurant, there are seven costly mistakes you absolutely cannot afford to make. Trust me, avoiding these slip-ups is key to keeping your business afloat and thriving.

Let’s make sure you’re on the right track!

Costly Mistakes Your Restaurant Must Avoid

1) Cost control:

Running a successful restaurant is no easy feat, but one of the most important things you need to do is keep your costs under control. Yeah, I know it sounds daunting, but trust me, it’s doable.

There are three key areas you need to focus on when it comes to cost management:

First up, food costs. This one can take a big chunk out of your profits, so you need to keep a close eye on your inventory to minimize waste. Don’t be afraid to shop around for better prices from your suppliers, too.

Next, staffing costs. You want to make sure you have the right number of people working at the right times. Keeping track of sales patterns will help you optimize your staff schedule and keep those costs down.

Lastly, rent, utilities, and equipment. These costs can slowly drain your profits over time. Keep an eye out for good deals on rent and utilities, and invest in energy-efficient equipment to save some serious dough.

It might seem like a lot of work to monitor and optimize these costs, but it’s worth it for long-term success and peace of mind. Let’s make sure your restaurant thrives!

Seven Costly Mistakes - Inventory Management
Seven Costly Mistakes – Inventory Management

2) Inventory management:

Okay, I hate to be the bearer of bad news, but if you’re not managing your restaurant’s inventory properly, you’re probably throwing money straight into the garbage! Over-ordering, spoilage, and waste can seriously cut into your profits.

But don’t worry, you can fix this!

Inventory management is an essential part of running a successful restaurant. Effective inventory management involves tracking your inventory levels regularly and forecasting your needs based on sales patterns.

Tip: Implementing a first-in, first-out (FIFO) system will make sure you’re using the oldest ingredients first, avoiding spoilage and waste.

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3) Staff Training:

Proper staff training is crucial for the success of any business including yours. If you’re not properly training your staff, you’re setting yourself up for a world of hurt. Mistakes, inefficiency, and waste can all add up to major losses for your restaurant. Proper training means fewer mistakes, saving you money in the long run. Plus, happy customers mean repeat business. So invest in your staff and watch your restaurant soar!

4) Improve Your Negotiation Skills:

Vendor negotiation is a skill all restaurant owners and managers must develop, as it can help save money on supplies and ingredients. To negotiate effectively, it’s important to come prepared with data on your purchasing history and to understand the market value of the items you’re buying. It’s also important to be clear about your needs and requirements and to communicate your expectations clearly to the vendor.

Tip: Build a strong relationship with your vendors. By establishing trust and rapport, you can work together to find mutually beneficial solutions that help you both save money.

5) Technology:

Technology adoption is becoming increasingly important for restaurateurs looking to stay competitive and save money. Online ordering systems, for example, means no more endless phone orders or long waits at checkout. Customers can order and pay from their phones. Freeing up staff to focus on other tasks.

By adopting technology solutions, restaurants can improve operations, increase efficiency, and save money on labour costs.

Seven Costly Mistakes - Dealing with Loadshedding

6) Dealing with Loadshedding:

Being a South African restaurateur is not easy, we face a lot of challenges that other businesses might not even think of. One of the biggest headaches is the unreliable power supply.

When the power goes out unexpectedly or during Loadshedding, it can damage our expensive equipment and cause us to lose money. That’s why a UPS is so important for us. It’s not just there to keep the lights on, it’s there to protect our equipment from sudden power cuts. And let’s be real, a cheap UPS is not going to cut it. We need a quality one that will last and keep our business up and running. It’s just one of the many things we have to keep in mind to keep our restaurant going.

7) Menu engineering:

Menu engineering is about balancing cost and customer satisfaction by tweaking your menu to increase profits while keeping costs low and something new owners need to master.

Start by analyzing your menu to see which items are selling well and their profit margins. Adjustments like changing portion sizes, ingredients or menu placement can encourage customers to spend more. For instance, reducing portion size or switching to cheaper ingredients can increase profits without compromising customer satisfaction.

You can also replace costly ingredients with affordable alternatives or slightly increase the price of a popular dish. Applying these tactics can increase profitability without sacrificing the menu’s quality or appeal.

Don’t Let These Seven Expensive Slip-Ups Sink Your Restaurant – Avoid Them ASAP!