Restaurant Revamp: Suggestions for Efficiency From the Pros

It’s been a long day at work, and you just don't have the energy left in you to make dinner. However, you still have to eat right? So you decide to stop by the local Chinese restaurant on the way home. Besides, they have the best egg rolls and shrimp fried rice right? You go in only to find the longest line ever for takeout. "No problem, I will dine in" you say to yourself.

You are seated, you place your order and you wait. You wait, and you wait, and you wait some more. It is almost an entire hour before your food arrives. To your dismay, when you finally start to eat, the food is cold.
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This and many other problems are a common reality in some restaurants today. So what can be done to solve these issues and improve efficiency?

These are a few suggestions to ensure that your restaurant is productive and efficient.

Great leadership plays a big role in the efficiency and operations of a restaurant. The staff are only as good as their managers push them to be. A good manager or owner provides the proper tools and training to ensure each and every employee understands their role in the running of the restaurant.

Organization and teamwork is key. There should be structure and all employees should be clear on what they are supposed to do to ensure that customers are satisfied.

It takes money to run a restaurant, however that money needs to be balanced and put in the right place to do so. There are several expenses to think about including payroll, the costs of food, and building expenses and utilities for the restaurant. In order to be efficient, the accountant must ensure the funds are balanced. This also includes how the money is collected from customers.

Cash is always great, but investing in credit card machines can increase sales, as many people carry credit or debit cards instead of cash. The idea is to have more money coming into the restaurant than going out. As a result, the profits can be used to purchase more useful equipment like credit card terminals or hire additional staff for more customers if needed.


All staff and operations should work as a team. This contributes greatly to the efficiency of a restaurant. This means the (FOH) front of the house, and (BOH) back of the house staff must work together. The chef's in the kitchen must be in coordination with the waiters and waitresses to deliver safe, tasty, fresh food in a timely manner.

In addition, there should be a system in place to combat large crowds, long lines, and customer conflict. This is where teamwork comes in. The hostess, the waitresses, managers, and kitchen staff must all work together to be efficient.

Last but not least, the quality and safety of the food served at the restaurant is important. All restaurants have a quarterly, or semi-annual inspection which results in a score. This score must be placed in an area visible to ALL customers and can usually be found near the registers or front of the establishment. Restaurants can be more efficient by being prepared for these inspections and keeping to the standards.

This not only ensures that the restaurant will stay open and continue operations, it also ensures that all customers can safely eat there. Any negative incidents or reports of food poisoning can negatively affect operations and success of the restaurant, therefore affecting efficiency as well.

There will always be long lines, bad customer service, and inconveniences when it comes to restaurants. However, if the owners consider the above tips and suggestions, they will be on the way to being more productive and efficient in the future.

About the Author:
He is a passionate Blogger, Entrepreneur, Writer and Thinker. He has been blogging from last couple of years and love every thing about it. He covers almost every thing related to health, fitness, lifestyle etc.

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