What separates restaurants who achieve revenue targets consistently from those who meet targets randomly or never?
Before I answer this, I want to ask you a question.
Q. How are you planning on achieving your revenue targets this month?
Are your answers any or all the below?
We will ensure:
- The store is presentable
- Everything is operational, in order and running as per standards
- The Food is made to specification, and food quality checks are done
- The team is staffed appropriately to service the volume we expect
- Everyone is aware of marketing and promotional activities that have been planned
- Communicating targets with all team members so everyone is aware of where we want to be at the end of the month
- Proactively assess the resources we need to grow our sales
If you answered yes to any of the above, you have a good plan, but not yet what you need to achieve targets consistently.
Let me show you why. Answer this.
Q. Who is responsible for achieving your top and bottom-line numbers? Your revenue and your profits?
If you didn’t have an answer to this question, don’t feel back. You are doing great, you are smart, and you are good at seeing what you need to do.
But if you want to meet and beat revenue targets consistently, you will need to do this one thing.
Be VERY CLEAR, who is the one person on your team responsible for achieving revenue targets, managing costs, and achieving profits. Not two people (like the GM and Chef), just ONE PERSON, because you can only hold one person accountable, otherwise they’d point fingers at each other and put their hands up blaming each other when things don’t work out.
Your single most important job right now is to achieve revenue targets.
To do that, you need to be VERY clear, who is the one person in your company who will do everything in their power to meet the targets.
Your next biggest job is to support that individual with a plan, advice, assessment, analysis, sharing your experience, wisdom, and getting other employees on your team like HR to assist them in scheduling, controlling labor costs tightly, and planning for the fall.
So, who is the individual in your restaurant/chain who is responsible for achieving revenue targets, meeting costs, and making a profit?
If you are having a difficult time coming to a decision, get in touch with me, and I’ll help you. – it’s important you get this one right!
Growth Coach and Business Advisor to Ambitious and Passionate Restaurant Owners and Groups
P.S. Top 10 Ways to Increase Restaurant Revenues and Cut Costs – Click here to access this premium content for free in our Private Facebook Group – Scaling Restaurant Revenues, where like-minded ambitious restaurant owners meet to share, learn and discuss the best ways to increase revenues and grow their business in today’s tough climate. See you then.