hotel

What to demand from a property audit

What to demand from a property audit

Three results you should demand

 

Some hotels and restaurants spend thousands of dollars every year on property evaluations. Some are required by the brand, the ownership, or other third party. Some are better than others, and many bring little to no value to the property. You are paying a lot for these visits - you should expect more from them.

 

What are you getting for you money?  Passing you audit is often the only real goal.  What should you really expect from a good property audit? A lot of money is invested in you and your establishment, and a lot is expected. What would be the outcome if you could increase revenues by 3%? If you can save 5% on the bottom line? If you can increase the level of satisfaction, you can double those numbers. How would that effect your life, your ownership, your staff, and most importantly, guests?

 

 

You should expect to find out answers to these 3 questions:

 

      It's all about the Sizzle!     

  

    
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


     Why do patrons go back to restaurants? Why do they recommend to their friends and post on social media? What does it really take to make a restaurant great? Sometimes it can be the food, often the service, and usually the atmosphere. More often than not, it is a combination of all of the above, sprinkled with a little extra  SIZZLE !   Sizzle  is what helps a restaurant stand apart from others and be successful! Let’s try to define  Sizzle . If you review the trendy and popular restaurants, you will find that they all have something in common - that little special something, magic, or  Sizzle,  that makes all the difference.  Take the art world, for example. You can look at a painting, one that has lots of good qualities, is accurately painted, has a great background, has good color, depth, and even nice highlights, but it can be missing that magic that makes it pop! It can even be missing some of those qualities. But, if it has the  Sizzle,  it can make up for some shortcomings because it has something that sets it apart from the crowd.  Think about your restaurant this way: the menu, the food quality, the service culture, the atmosphere, the cocktails and when you put them all together, how does it feel? Is there any magic or S izzle?  What would be most memorable about a guest’s experience? Why would you go back there, and what would you tell your friends? Take a poll, look on Yelp, Open Table, and other social media, and review what people are saying - read between the lines. Is it good, great, or amazing? Good is not enough. In this day-and-age where there are restaurants on every corner and you could try a new one each day, why would you go a second time? You need to give your customers a reason to come back. What is yours?  My advice would be to then create your own  Sizzle   team - a hand-picked team tasked with reviewing and evaluating your operation and creating that special  Sizzle ! It might consist of managers, servers, cooks, regular guests, owners or anyone that has a vested interest. However, it must be comprised of individuals who will have honest input and, hopefully, creative ideas, so that you can create a new vision for the Brand that is your restaurant. It might be lighting, music, curb appeal, pricing, menus, or any of the myriad of things that make the difference. Evaluate everything.  You may not get it the first time, but keep tweaking until you find the special magic, and one day, it will just happen!  Russ Blakeborough, Managing Director at Focus - F&B is available to evaluate your operation and assist in creating the  Sizzle  for your venue. Visit  www.focus-fb.com  for more information

Why do patrons go back to restaurants? Why do they recommend to their friends and post on social media? What does it really take to make a restaurant great? Sometimes it can be the food, often the service, and usually the atmosphere. More often than not, it is a combination of all of the above, sprinkled with a little extra SIZZLE!

Sizzle is what helps a restaurant stand apart from others and be successful! Let’s try to define Sizzle. If you review the trendy and popular restaurants, you will find that they all have something in common - that little special something, magic, or Sizzle, that makes all the difference.

Take the art world, for example. You can look at a painting, one that has lots of good qualities, is accurately painted, has a great background, has good color, depth, and even nice highlights, but it can be missing that magic that makes it pop! It can even be missing some of those qualities. But, if it has the Sizzle, it can make up for some shortcomings because it has something that sets it apart from the crowd.

      The Bottom Line     

  

    
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


      Five key places to look to make sure you keep what you have earned!   We all work hard to earn a dime these days. In the restaurant business, it can be very hard earned, and you want to keep all those dollars and put them in the bank. Here are the top five areas to be on the look-out for:     1.     Purchasing - look at your purchasing practices.  Contracts and procedures are key. Do you have a purchasing agreement? Do you get weekly price quotes? Who is ordering and who is receiving? How does the process work? Are we buying the best quality and getting the best yield? I continue to see issues in this area. It is the biggest issue that I see and should be a priority.     2.     Labor - normally the number one expense that you will have.  Don’t take it for granted. Who is scheduling your team, and based on what? Do you compare income to labor hours? Without cutting the quality of service and preparation, there are many ways to be more efficient.  Is everybody arriving at the same time and going home at the same time? Staying busy in slow times? Are people taking lunch breaks? Do the staff leave or hang around on the clock? Look at it from all angles. I can almost guarantee your savings in this area.     3.     Theft - I have always trusted my team, and trust is an important factor in creating a strong team. However, don’t let that be your reason not to protect your investments. Unfortunately, you can’t always trust everyone. Have systems in place to rule out opportunity.  If you leave the bank door open, you would be surprised who will take a tour!  Close the opportunities so that people are not tempted. Look at all departments and positions.     4.     Portion control – over-prepping and over-pouring. Know what your meal and drink sizes are and stick to them. Value for the money is important. Give what you think is the right size for what you are charging; just have systems in place to make sure that you do so.        5.     Your POS system - are items priced correctly? A guest has decided that they will pay the price that you advertise. So, charge them that….. Make sure that you check your pricing in the system periodically, at least every 6 months. I have seen a case where a glass of orange juice was priced at $.25 instead of $3.25 and remained that way for several years. Review all prices, bar, food, modifiers, and upcharges. On top of that make sure that everything given out is rung up, and rung up correctly!     If you need guidance in this review process, contact me at www.focus-fb.co

We all work hard to earn a dime these days. In the restaurant business, it can be very hard earned, and you want to keep all those dollars and put them in the bank. Here are the top five areas to be on the look-out for:

 

1.     Purchasing - look at your purchasing practices.  Contracts and procedures are key. Do you have a purchasing agreement? Do you get weekly price quotes? Who is ordering and who is receiving? How does the process work? Are we buying the best quality and getting the best yield? I continue to see issues in this area. It is the biggest issue that I see and should be a priority.

 

2.     Labor - normally the number one expense that you will have.  Don’t take it for granted. Who is scheduling your team, and based on what? Do you compare income to labor hours? Without cutting the quality of service and preparation, there are many ways to be more efficient.  Is everybody arriving at the same time and going home at the same time? Staying busy in slow times? Are people taking lunch breaks? Do the staff leave or hang around on the clock? Look at it from all angles. I can almost guarantee your savings in this area.

 

3.     Theft - I have always trusted my team, and trust is an important factor in creating a strong team. However, don’t let that be your reason not to protect your investments. Unfortunately, you can’t always trust everyone. Have systems in place to rule out opportunity.  If you leave the bank door open, you would be surprised who will take a tour!  Close the opportunities so that people are not tempted. Look at all departments and positions.

 

4.     Portion control – over-prepping and over-pouring. Know what your meal and drink sizes are and stick to them. Value for the money is important. Give what you think is the right size for what you are charging; just have systems in place to make sure that you do so.

If you need guidance in this review process, contact me