Restaurant Management

Let's Talk Dirty
by Kenneth Cupka

Restaurant

Restaurant
Management

constantly see articles about restaurants that focus on P&Ls, target control points, P.O.S. systems and the such. To be completely honest,

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

I think it's vital that restaurant operators be aware of such subjects as these are key points to evaluate when making decisions to better their business, increase performance, and stare at a bigger "bottom line". Many of the articles I read however, are starting to become more and more distasteful, bland, and boring! In addition, every time I venture into an article of this nature I develop the sudden urge to break out a calculator and warm my fingers up for some action!

Because of this I feel it to be absolutely necessary to write this article. That's right...it's time to talk dirty. I urge you to slip on a pair of gloves and throw back an apron before reading any further

Close your eyes for a moment (perhaps after your done reading) and imagine yourself in your kitchen. Your up to your waist in business and the printer is spitting out food orders as if it is singing you the longest song you have ever heard in your life. The meat sauce you created has just splattered in your trajectory and has made an interesting new design on your tie. The chicken leg that fell on the floor earlier has found its way under the sole of your shoe. Meanwhile, you are circulating various meats and vegetables on the grill to ensure nothing burns. All with a spatula that has almost slipped from your hands twice because the handle is covered in grease.

A server questions the delivery of her guests' food in a loud, explicit manner. As your head turns to glance at her shrewd look you notice one of the cooks has burnt their hand extracting food from the top oven. More explicit language follows. You and the injured cook both make eye contact, and after a brief moment you both begin to laugh. The two of you have just discovered the one commonality you have together, at that is the sweat that has been protruding from his and your forehead has followed the same path and has been connecting your eyebrows together before descending to the kitchen floor.

Some restaurant managers and owners who read this might be laughing, maybe even crying, when reminiscing of a time similar to this in their restaurant. Others could possibly have a blank stare on their face because they've never experienced this type of bond. They keep to their high nest and are nothing more than observationists to their operation.

I am here to tell you that one of the many secrets of running a successful restaurant has nothing to do with crunching numbers and forecasting the next weeks sales. It is bonding with your staff. And to do this there is only one glue that will allow a professionally healthy bond to exist between you and the employee--the constant application of sweat, filth, drive, and resiliency. Crumbs and food debri that exfoliates off of your apron. A lost drop of sauce that has found a home on your shiny shoe. A nice dress shirt that can never again be restored to it's initial beauty. These are the things that build your reputation as a restaurant manager, an owner, a crew leader, any leadership position in a restaurant for that matter.

This is the type of lubricant that allows for a well-oiled machine to exist in your store. Once you inspire your staff with your will to work side-by-side with them, they will never think of you the same again.

And although it may seem as if you've lowered your standards or dropped a rung on the ladder you actually have done the opposite. In the eyes of the employee, your ranking has just increased substantially. They are imagining you hoisted up on their very shoulders. You are now truly accepted as a leader, no longer a boss. Now how could your knowledge of numbers in the restaurant ever compete at this capacity?

Kenneth Cupka
President, Easy Restaurant Management
http://www.easyrestaurantmanagement.com

Article Source: EzineArticles.com