Activity vs Productivity
The restaurant industry is highly competitive, with profit margins being razor-thin. Restaurant operators and chefs work tirelessly to maximize productivity while minimizing costs. The difference between being active versus being productive in running a restaurant and how operators and chefs can flip the script to gain efficiencies and productivity in their operation.
Being Active vs. Being Productive
Being active is not the same as being productive. Being active refers to the act of being busy, but it doesn't necessarily mean that you are accomplishing something meaningful. On the other hand, being productive means that you are accomplishing tasks that are important and necessary for the success of your restaurant. Simply put, you have to ask yourself are you a task doer or a result maker? This goes for your team as well. Yes, to make the world go round and operation sound, you need both, but are you getting to most our of your day and out of your team.
For example, a restaurant operator might spend countless minutes, running food, bussing tables and keeping their head down. While these are active, helpful tasks, and some points very necessary actions, it might not be the most productive use of their time. Instead, the operator could focus on developing new menu items, streamlining kitchen processes, and training staff to provide better service. These tasks are more productive because they directly impact the guest experience and the restaurant's bottom line.
As an operator, while running service during the shift, I would often to pick my head up and see what is happening around to watch service in the dining room and in the kitchen. This way, I can watch where the bottlenecks are, how my team was performing and how the energy in the restaurant felt. If operators are constantly putting fires out and playing “wack a mole”, you will miss out on making crucial operational adjustments and clutch customer connections. You have to zone in and zoom out to balance the tasks with creating the results.
Gaining Efficiencies and Productivity in a Restaurant
In a restaurant, gaining efficiencies and productivity means finding ways to do more with less. Here are a few tips for operators and chefs to gain efficiencies and productivity in their operation:
Streamline Processes: Restaurant operators and chefs can save time and reduce labor costs by streamlining processes in the kitchen. For example, ensuring items in the walk-in and in the prep stations are properly organized so cooks do not have to go on a search party for items will help keep their footsteps to a minimum. Conversely, the same goes for the FOH staff., Making sure that your service stations are properly stocked so the FOH team stays on the floor to keep service moving and present for guests is key.
Key Performance Indicators or (KPIs): Understanding what your target sales per labor hour metric or SPLH is. This metric measures exactly how productive your operation is. A solid benchmark is $65/70 and above. The higher the dollar amount, the more efficient your labor model is.
Invest in Technology: Technology will help restaurant operators and chefs save time and reduce labor costs. For example, using a handheld POS system can help reduce errors and speed up order taking, and using inventory management software can help reduce waste, provide a declining budget and streamline ordering in addition to giving you a true understanding of what your prime costs are to date. There are many solid options out there. Check my partner page for references.
Cross-Train Staff: Cross-training staff will help restaurant operators and chefs save time and reduce labor costs. For example, having cooks who can work many stations will help reduce the need for additional staff, especially towards the slower shoulder times of service
Focus on Menu Engineering: Menu engineering is the process of analyzing menu items to determine their profitability and popularity. By focusing on menu engineering, restaurant operators and chefs can optimize their menu to maximize profits and reduce waste.
Implement a Maintenance Schedule: Implementing a maintenance schedule can help restaurant operators and chefs reduce equipment breakdowns and repair costs. Regular maintenance can also help extend the life of equipment, reducing the need for costly replacements.
Being active versus being productive is an important distinction for restaurant operators and chefs. By focusing on tasks that are productive and directly impact the success of the restaurant, operators and chefs can gain efficiencies and productivity in their operation. By streamlining processes, investing in technology, cross-training staff, focusing on menu engineering, and implementing a maintenance schedule, restaurant operators and chefs can reduce labor costs and increase energy, leading to a more successful and profitable restaurant. Put bluntly, Directors, Multi-Unit Operators, GMs and Head Chefs need to put systems in place so that they are working on their business and not just in it!