Plan for the Success of Your Business

Now that we are starting the New Year you may want to take a look at your business and set new goals. By planning for your year you are actually deploying a method to have a better year for your business.  The three areas that are restaurant business centric are Guest Count Management, Effective Sales Management, and Menu Engineering.

 

To improve your business you should take the time to review your sales history from the past year.  Next;  plan to increase numbers in all three of these areas by targeting the percentage of increase that you think is achievable, measurable and that you can attain by involving each member of your team.

You are probably wondering how to approach this.  So let’s talk about that right now.  Look at your guest counts using sales history reports.  Look at the dates, sales information, and your growth from last year.  You should be able to identify which months were your best with regards to sales, which were worst and what impacted these numbers.  Identifying the cause you are able to come up with solutions or, follow the pattern back further to see if there is a historical gap that you need to plan for.  Either way use your history to acquire a desirable and achievable growth percentage.  Set your goal at 10% growth, 15% or 20% and show your history to your staff.  Talk with staff regarding the solutions and consider input from your staff to encourage their contribution to the plan. Meet on a regular basis and "project out"  to encourage them to contribute to your business objectives.

For sales management, keep your employees in the loop.  To improve sales of your more profitable menu items; make sure your staff members know which items they are and that this is an opportunity for the business, and an opportunity for them to market specific items.  Set goals for your servers and bartenders and develop a strategy to successfully implement the process.  You’ll find that a better trained and prepared staff will directly impact the process of managing your sales.

Engineer your menu; involve your staff so that they can see the results of their efforts and can assist in planning for and creating winning menu layouts.

Set a goal to increase your guest count average, overall sales amounts and engineer your menu to increase the sale of your more profitable menu items.  Make this a measureable goal that you can quantify and study all year using the 2TouchPOS reports. Next, monitor your business goals for the upcoming year make sure they are specific, measurable, attainable, relevant to your business and staff, create a time frame in which to implement them, and share them by writing them down monitoring them and make the dream real.

Set a Goal and then use 2TouchPOS to make it happen!  

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