One of the most important things to consider when opening a restaurant is the equipment. A well-managed restaurant is not the responsibility of a single person but rather a team effort. In this “How to open a restaurant?” section, we will guide you through the basic steps of hiring staff and inform you of the different roles you might want to fill within your team Meal delivery.
- ISSUES TO CONSIDER WHEN DETERMINING THE APPROPRIATE SIZE OF YOUR RESTAURANT EQUIPMENT
Teamwork makes any dream come true! Therefore, before opening your restaurant, you need to know how many employees you need for proper day-to-day management.
If you want to be clearer about how to calculate the number of personnel necessary for your specific case, this list of basic questions will surely help you:
How many days a week will your restaurant be open?
What will be the opening hours?
What will your type of service be like? Fast service, mid-range or high-end?
What will be the size of your restaurant? Take into account the number of tables and the maximum capacity of diners at a time
Will you have home service?
Will your restaurant menu be complex or will it have tasting menu options?
What is the budget?
When you answer these questions, you will be able to make thoughtful decisions to fill specific roles in your restaurant.
- LIST OF THE MAIN FUNCTIONS AND RESPONSIBILITIES IN A RESTAURANT
To make the staff planning process easier for you, we’ve created a list of important core functions that most restaurants have. Please note that this information may vary depending on your answers to the questions above. Additionally, when you open your restaurant and get things going for the first time, some of the responsibilities listed might be combined. This will require a fair amount of flexibility from your staff members, but it will help you get the restaurant up and running without becoming overwhelmed. - CALCULATION OF THE NUMBER OF EMPLOYEES NECESSARY TO FILL POSITIONS IN A RESTAURANT
Both the quality and quantity of your employees can make or break the success of your business. Therefore, it is just as important that you hire employees who believe in the mission and style of your restaurant as it is that you have the right number of staff to generate efficiency. To calculate how many employees are necessary to perform the duties and responsibilities listed, keep in mind the answers to the initial questions about the details of your restaurant. Depending on opening hours, also consider how many shifts you want there to be each day for front-of-house and service teams, customer flows and ensure that there are adequate staff at peak meal times.
It is essential that the description of each restaurant position be very specific, so that no one has to guess their responsibilities. When thinking about the different functions and calculating how many employees you need, try to be as realistic as possible. Keeping your list of duties in mind will reduce the risk of underestimating the number of employees you need to hire.
- LABOR COSTS AND LEGAL REGULATIONS
When it comes to the legal regulations and paperwork for opening your restaurant, each country is different. Furthermore, even within the same country, each state or region may differ from the next. Therefore, our advice is that you do extensive research on the exact terms and conditions of the gastronomy field depending on the current situation you find yourself in.
When you start the hiring process , decide on a salary scale for each position with a minimum and maximum salary based on the experience and qualifications the potential employee has. Please note that some positions are tipped regularly and could therefore be scaled to a lower salary, while others are not tipped. Check the minimum wage and hours in your state or region, which may vary based on employee age and other factors. The average labor costs of a restaurant, including yours, usually account for 30% of total gross sales.
As you think about the size and detailed roles of your team, you should also decide how to manage staff payroll. Depending on your preferences, you may want to do it manually or use payroll software, which will save you a lot of time and money in the long run. Keep in mind that tip and payroll regulations also differ by country and sometimes even by region.
- TEAM BUILDING AND STAFF RETENTION
After talking about costs and numbers, we encourage you to look beyond these factors and really consider the people who will work for you. Think about how you can create a pleasant work environment for them. This will not only benefit your employees, but it will also be positive for you because their happiness will have a direct effect on the success of the restaurant.
When you start the hiring process, consider creating a great work culture and determining the environment you want to reign among your team. Treating your employees well will also improve the customer experience, as the front desk team will convey the overall work environment when speaking to customers. Unfortunately, the restaurant industry has a very high turnover rate, with many employees leaving one restaurant for another due to high levels of stress and inadequate salaries.