Once the restaurant opens or the new concept implemented, it is necessary to observe the operation and make fine-tuning adjustments required to assure a strong start for the venture.
It is a cliche to say that "you don't get a second chance to make a first impression" but it is true!
During the first 60 days of the restaurant's operations, there will be many minor modifications and systems required to improve operational effectiveness and enhance profitability/cash flow. This phase involve staff and management coaching and training as well as review of financial performances.
For another thing, your guests' expectations have changed. how many people do you think will be satisfied with the same level of service they would accept even two years ago?
Yet, how much have your service systems, staff training, management coaching and basic business orientation really changed to address and keep pace with your guests' new standards?
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