There are four main restaurant objectives that any potential owner needs to consider to run a successful establishment. The International Hotel and Restaurant Association (IH&RA) announced today that Frank Wolfe, CAE, will join its executive committee for a three-year term (2019-2021). You’ve set goals based on your company’s objectives, values, and standards. What activities will help you reach that objective? If a restaurant is profitable, makes its customers happy and holds a long term lease or owns the building where it operates, then it can continue operating indefinitely. Usually this is a financial goal: “make x dollars this quarter” is a standard goal for restaurant managers. (It can also help you keep your job as the manager.). Like other industries, the restaurant sector exists to make a profit. Do you expect to serve more senior citizens or music fans? You could make it a goal for every staff member to say hello to every customer they pass for four months. Restaurant patrons don't just go out to eat for the food. Training and coaching your employees should be a priority on your goals list. Maybe you and your staff agree that you’ll all post one picture of the restaurant monthly on your personal Instagram pages. The strategy helps you align your goals towards a higher purpose; the company values help you associate your goals with your brand, customer, and staff. The more time you spend improving your restaurant’s procedures and employees, the less time you’ll spend fixing problems. Labor includes not only kitchen staff but also servers, hostesses and bussers. For example, you want to elevate the level of customer service by 1 point. Empower your employees to take the reigns. Unlike many other types of businesses, restaurants also offer a deeply personal experience that is often intricately choreographed. Scott Reed said, “This one step—choosing a goal and sticking to it—changes everything.” Let your goals change your management, your employees, and your business towards ever-growing success. Successful restaurants endure by building reputations and loyal clienteles. Go up to their table after they get the bill; ask what went well and what could have gone better. The awards are split into regions covering the Americas, Asia Pacific, Europe & Africa, Arabia and UK. That means that customer service completely dictates whether you will get repeat customers, larger bills, and a loyal clientele. According to the National Restaurant Association, in 2018, there were over $1 million restaurants in the U.S. employing 15.1 million people. These goals should be highly specific, measurable, and track-able. What if that dollar amount is more than your restaurant has done in past quarters? Even if your top value is “to serve the best plate of chicken,” you can now create goals surrounding the purpose of serving the best plate of chicken. It also allows you to spend more time training your employees, talking to customers, and analyzing the successes and weaknesses of your business. You go into work hoping customers will walk in the door, the staff does well, and there aren’t too many fires to put out. Customer service and food quality is how you impress customers and make them regulars. That means you can’t let standards slip. Discuss the importance of the standards and the goals with regards to their job and the overall restaurant. Achieve your goals by freeing up your schedule to spend face time with employees and customers. In addition, restaurateurs must manage other types of expenses such as rent, advertising, utilities, equipment, maintenance and repairs. This means setting strong goals for your kitchen staff.

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