Really? Is this what you envisioned when you started planning your Christmas holiday? Well, I don’t think so and for most of us all have great intentions and look forward to the season of family, friends and the celebration of Christmas. It is a magical time, and unfortunately we place a lot of pressure on ourselves and others.
There is this hope though, and we call it the three restaurant operation P’s. No, it’s not presents, and No it is not Pinot and certainly not a partridge in a pear tree! What I do know it works whenever you’re planning and organizing all types of events and even opening your dream restaurant.
P Number One – People
When planning any large event or the opening of your dream restaurant the most important P is people. Without people, your dream restaurant would not get off the ground. People! Even in the age of all this advanced technology we need people to start the engines and take over steering so we can end up with successful restaurant. The destination is the manager’s responsibility. You are only going to be successful by who you choose to operate your restaurant business. Remember, they will only be successful by your support and your encouragement.
P Number Two – Product
The second P is your product. People get the concept confused with your product. Let me explain. Concept is a unifying idea or theme, especially for a product or service.The product represents the creation of the concept. Product is the number two reason for your restaurant operation success. Your customers may have a person they like to wait on them, And that ok. If a product isn’t what your customer expected or you are not consistent then, the customer isn’t coming back. The food and the wine list and desserts make it a true dining experience everyone deserves.
P NumberThree – Process
A series of actions, changes or functions bringing about a result. That is the definition of process. How everything works in a restaurant operation doesn’t start with the restaurant. And how the final product gets to the table for the customer, there is a process how all does work. Getting from the farm to the purveyor to your kitchen to the table is called a process. If anyone of these processes fails along the way, the people can’t do their job. A successful restaurant changes the process to a best practice. Best practices are a roadmap that will guide your operation along a journey to excellence. To be efficient, organized and have your restaurant working towards excellence you need a process that gets you from point A to point B.