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Good Practices to Keep Your Small Restaurant Business Afloat



In smaller towns, it’s become quite customary for some families to dip their feet in the food business. Whether it’s a burger joint, a diner, a cozy restaurant, or a bakery, many families have ventured into such and turned these into their own little empires. Keeping the business afloat amidst the sea of a thousand other food joints in the city should be foremost in the minds of those who are currently running it.

How can that be done? Well, a family-owned restaurant would do well to adhere to fundamental good practices that are in conjunction with operating the business.

Foremost of these is ensuring adherence to environmental protocols. Bigger businesses are already doing so; thus, there’s no reason for a small business to follow suit. How did the big businesses do it? Well, they have taken the initiative to put into action several environmental practices particularly in water and energy conservation and proper waste management. Some examples of the practices initiated include the changing of incandescent bulbs into the compact energy-saving fluorescent light bulbs and the implementation of a comprehensive waste reduction and recycling program. In the case of a small restaurant, investing in a good garbage disposal unit can take care of the waste management part. There are websites that feature extensive reviews of these top garbage disposals, so choosing one that would cater to the needs of your small restaurant business shouldn’t be a problem.

Next, it’s important to hire the right people. As it is, a family-owned restaurant would run efficiently with help from a few family members. That patriarch and matriarch can handle the kitchen while younger members can handle the till, take care of the menu, be responsible for the upkeep of the restaurant, et cetera. If the business has been in the family for generations, then newer generations could take college courses relative to the business – hotel and restaurant management, culinary arts, accounting, business management, and such. Keeping the operation within the family and perhaps a few trustworthy friends are crucial if productivity, job security, and reputation are to be maintained. Besides, it’s easier to train and develop existing skills if employment is limited to a reasonable number of people who are no strangers to the owners.

Lastly, it’s important to implement an effective system of inventory that involves monitoring, handling, and organizing produce, materials, and goods currently in stock. This is where the academic expertise of some family members would come in handy. One could, perhaps, design an efficient computerized inventory system that automatically monitors materials that are brought in and taken out of the stockroom. That way, it would be easier to track if stocks reach reorder levels. The inventory system should work in conjunction with the financial management system of the restaurant.

These are just some of the best practices you can apply to your small restaurant business. The industry is challenging, that’s a fact, and to survive in a cutthroat industry, giving a business that has stood the tests of time minor facelifts is imperative. These include implementing inventory and financial systems, as well as a waste management system that conforms to current environmental demands. If done well, you’ll keep a family legacy going for a long time.