How Can I Have the Best Restaurants in the City?

Coord. Executive Chef 

 

Many business people do not want to deal with their guests in the restaurant they have just opened, and they try to assign specialists for this. He is hesitant about his newly opened restaurant and monitors the remote operation in different ways. Some try to do this with the management of the cameras, some try to achieve it with the staff, who distribute the blue beads close to them among the staff.

 

In fact, those who try to control the issue with such methods are not aware that they are cutting the branch they are on. The most important system and success control that should be tried unconditionally in newly opened restaurants is to instill the team mentality between all departments with different methods.

 

How to Instill a Team Mindset in a Newly Opened Restaurant?

 

The kinship and friendship mentality is forgotten and the responsibilities are given to the people who know the subject.

 

* An earnings system is developed between all departments, based on a “win-win” relationship, apart from monthly salary income.

* According to the success graphs in the survey forms, the money they will receive from this pool is distributed with the scoring system.

* Characters who try to act with their knowledge, not with their authority, are authorized.

* In the scoring system, which is an extra gain between the department and the personnel, the points given for factors such as casualties, late arrivals, arguments between the personnel, related guest dissatisfaction, and behavioral disorders are deducted and distributed equally to the other personnel.

* Those who try to cover up the mistakes of the employees are rewarded.

* Personnel who make sentences saying "not me" are assigned to the vacated authorized positions and motivated to other employees.

* Personnel characters who speak out among the personnel and to the authorized department heads are disqualified at the first opportunity.

  

* Every month, ritual personnel are selected and that person is given both material and moral opportunities within the enterprise. (this person may be a dishwasher or a department supervisor, but the most important issue is that the whole team chooses this person with a secret compass technique)

  

* The past professional experiences of the department heads who say "you are right sir, you know sir" to every word of the business owner or manager are examined again and their work is carefully followed. (You can confirm the correctness or inaccuracy of what you know.)

  

The professional experience of the chiefs or department heads, who try to make an impact among the employees not with their professional knowledge but with their existing authorities, are tested, and if they are insufficient, one of their subordinates is appointed instead.

 

Quality and the success of a newly opened restaurant are never a coincidence. If you do not know why you are successful, it means that you do not have control of the restaurant you have just opened. If you do not know what the success of the restaurant you have opened with great hopes depends on, you are likely to destroy that keystone with your own hands without knowing it. 

 

To make an analogy, you are traveling in a car with no gas gauge working and you do not know where the gas will run out… be prepared to walk or hitchhike…

 

* What are the Restaurant  Concept Types  ? Restaurant Concept Examples

* Those who want to have a new  menu design ,

* Seeking New  Food Trends & Restaurant Trends in 2022  , 

* Why My Restaurant  Fails, Why My Business Is Bad, What Is The Solution, Those Who Are Seeking,

 

……for more, you can contact me from my contact  information by examining my "service areas " ...

 

How Can I Have the Best Restaurants in the City?

 

If you want to be more successful in your job, answer the following questions or try to find the answers...

 

* Everything is very good in the restaurant I opened, so what is the reason for this?

* They say it 's the best new restaurant in the city, but is my location good?

* All my guests are leaving happy is it my food that is very good?

* I haven't had any problems at the restaurant I recently opened. Is it because of my service staff?

 

* The surveys in the restaurant I opened are exactly what I wanted, could it be the public relations department?

* The city's most prominent business people like my new restaurant, do they like the ambiance?

* White-collar workers come to dinner every day, do they really like the food concept of my new restaurant?

* Could the success of the restaurant consultancy be the reason why there are no complaints about the food service ? 

* A good chef; Does he understand both kitchen management , restaurant management , service management, cost and cost calculations and guest relations?

 

 

* Does the success of the service team depend on the restaurant chef or the organization of the captains?

* Am I doing well because I got restaurant consulting for sure success at my new restaurant ?

* What are the most frequently asked questions by those who want to open new restaurants that have been successful in the gastronomy sector in the past ?

* When I consider the restaurants that have closed in the  food and beverage sector, what should I pay attention to when opening a new restaurant  ?

* What measures should I take in restaurant management and kitchen management in order to be the owner of the best restaurants in my city ?

 

* How do I apply the management circular that I need to pay attention to in order to have a permanent restaurant in the gastronomy sector ?

* If I get the most famous chef and his team in my new restaurant, will I be on the road?

* If I train my own chef for my new restaurant that I will open, what kind of consultancy system can I get?

* Can I find a chef who can train my entire kitchen team from the people I choose for my new restaurant?

* In the past, there were people who had a lot of trouble with this issue, the whole team left the job, I don't want it bro !!! I will get culinary consultancy to train my own kitchen team according to my own restaurant menus . 

 

* I want to have that popular chef in my restaurant, but can he manage my kitchen? Because he's an entertainer, how many restaurants has he opened? How many restaurant menus did he make? A regimental chief or a schooled chief?

* Which chef should I get for my new restaurant? What do I do if I come across one of the popular chefs who have nothing to do with cooking?

* If the guest of the restaurant I opened doesn't like the food, would he be happy if I put my world-famous popular chef in front of him?

* What are the most important issues that I need to pay attention to in order to be the owner of a successful restaurant?

* If there is something that has been done well or badly, what will I lose if I listen to the person concerned?

* If I want to have the best restaurant or restaurants in the city, don't I have to work with the best in their field?

* What will my business lose if I work with smart people I don't like? What does it gain?