Owning a restaurant is the dream of many, and once you’ve done it, it can feel like smooth sailing. However, unexpected issues can pop up seemingly at the drop of a hat, especially productivity leaks. With 86% of restaurant operators reporting lower profit margins, it’s important to look for ways to cut back on costs. Productivity leaks may only take a small amount of a shift’s time; however, they can build up fast, costing you thousands of dollars each year. Read on to learn more about the top three productivity leaks in the restaurant industry and how you can stop them.
1. Outdated Methods of Cash Handling
Managers spend a lot of time handling cash. As a restaurant owner, you’re paying for that time that could be spent on more valuable pursuits, like customer satisfaction, staff training and team building which leads to staff retention. In addition, this time can be better spent focusing on food quality and preparation. Cash handling is a definite requirement for the restaurant business; however, a more streamlined process is required for those looking to make their restaurant more productive.
The most obvious way to improve cash management is to reduce manual handling of cash and implementing an automated cash solution. From point of acceptance through to the bank deposit, cash can be handled multiple times by multiple staff, putting a strain on resources and moving their focus away from customer service and revenue generation. From bill and coin counting and deposit solutions to remote deposits for checks, automated cash solutions can save several hours each day.
Old and out-of-date equipment is more prone to error which leads to managers spending more time than needed. Current and up to date equipment is integral to running a restaurant well, and in many cases can improve security and controls required to handle cash efficiently. Directing the time saved from inefficient cash handling processes towards more customer focused activities, will pay dividends.
2. Pen-and-Paper Methods
We all remember the days when people used to write down customer orders on a pad before hurriedly running to the kitchen to get the order in. Of course, this method causes more than a few issues. From using improper codes to having illegible handwriting, most restaurants that use the old method face a regular amount of loss strictly because these notes are handwritten.