In the hospitality and catering industry and indeed in any other business, making a profit is the main goal. All efforts and measures are made to ensure that there is maximization of profits. For chefs, restaurant owners, and even employees, generation of income in terms of profits is the driving force. Consultants in the restaurant industry caution that lack of focus may lead to hard work without generation of income.
Sales language can work to ensure increased profits. The sales language should entice clients order what they might not ordinarily order. In the hotel industry, extreme measures are taken to avoid waste. From a financial point of view, any waste is the product of money that has not generated any income. This results in obvious loss to the restaurant owner. Preservation methods and any other means practically possible must be applied to ensure that nothing goes to waste.
It is important to remember that the guests of the restaurant are the assets of the business. A chef will retain his job so long as the business remains operational, and the business will remain operational provided it has clients. The clients must therefore be treated well and be satisfied. Hotel consultants state that it is important for a chef to ensure that, while offering services to the clients, he does not pressure them to overspend. Pressured clients will leave less for tips and may not return to the restaurant. Tips contribute greatly to the savings of a chef and make a difference in terms of finances. Professional customer treatment must therefore be maintained at all times.
Another important tip is to remember that it is not always true that the most expensive items generate higher profits. Chefs must be well aware of that fact and concentrate on promoting items that quickly bring money to the company, as opposed to struggling with items that are expensive and do not provide much return. Consultants in the hotel industry advise that it is preferable to present items that are cheap but in high demand, as those items will move. This will result in a high turnover and consequently better reward for the chefs.
Communication among members of the staff, including the junior staff, is key. The chefs are most familiar with which menu is most preferable to the customers; therefore, the chefs should play a significant role in ensuring that the company purchases only items likely to be used. Any losses will be transferred to the staff, including the chefs. Keeping in line with the trends and standards of the market will also ensure cost savings and will generate more money.
It is important to keep abreast of the standards of the market in relation to all the aspects of the restaurant business. Markets in the hotel industry, as in many fields, keep fluctuating. It is therefore wise to keep current of market standards to ensure that one’s business keeps pace with others in the market; failing to do so may deny one’s business a considerable number of customers.
Excellent service is the most important asset to the chef. Exemplary service is rewarded by customer loyalty. Loyalty, in turn, provides the chef and business with the means to continue to grow.
