Starting, Owning and Marketing A Restaurant Blog|Starting and Owning a Restaurant - Construction, Planning, Marketing, Opening and Managing a New Restaurant

While our marketing plan is going into effect, our focus has been to reorganize on a daily basis. By that I mean we look at everything we do and ask if there is a better more efficient way to do each task. Sales are at a pace of $1000 per day. Not where we want to be, but with only word of mouth marketing in effect right now, we have to be happy. This coming weekend, Saturday and Sunday, the biggest two sales days for a breakfast lunch operation will tell the story about our fledgling initial marketing.

Today we are planning to reorganize the kitchen line to make each position more efficient and transfer the load from one person to another for efficiency. Breakfast food orders flow good. Lunch tickets place too much burden on the fry station and expo. We will change that work flow.

The server station needs to be reorganized. There are too many steps to get salads and other items in the station to the customer. We will examine each step to see where we can reduce a few seconds in each step. This allows the server to spend more time on the floor and less time away from the guests.