What are the unique challenges of running a restaurant? Part 2

What are the unique challenges of running a restaurant? Part 2

Provision of healthcare coverage

Any restaurant owner also has to take note of healthcare expenses for the business. As of 2015, the Employer Shared Responsibility Payment provision states that a workforce of more than 50 full-time employees must provide healthcare coverage for them. Navigating through this process and understanding the law is difficult. You can speak to a legal practitioner for advice or navigate to the website of The National Restaurant Association. You’ll find more information about law processes and tools to help you out.

Staying aware of technology trends

Many new technological trends arise in the restaurant industry and smart business owners know how to react to such trend changes. Current market trends have revealed that customers are attracted by promotional offers and loyalty-rewards. There are certain software compatible with your POS system which can be used to keep track of consumer metrics to make it easier to provide such offers to them. The data tracked by these systems will make restaurant owners aware of the likes and dislike it their consumers.

The use of up-to-date technology can help improve customer service delivery and efficiency of running the restaurant. Current technology trends include texting consumers when the order is ready, online reservation systems, and making a payment with hand-held wireless devices. Also, many restaurants have started to develop their smartphone apps which make their service more accessible for a long list of potential customers. Tech-savvy customers would like to see more technology incorporated into the restaurant.

Understanding tax credit

Restaurant owners have to remain aware of their eligibility for tax-favored provisions according to the law. These provisions are a great way to reduced payroll tax costs and other related tax costs for the business.

Inventory management and pricing

Restaurant owners have to constantly be aware of their expenses and how to manage them. A great way to minimize costs is through effective inventory management. Anyone who fails to do so risks having to go spend for unforeseen shortages and supply shortages during the thick of business activities. A part of effective inventory management involves limiting wastage and continuously monitoring fluctuation in supply costs that may lead to price changes on the menu.

It’s essential that you keep track of ingredient costs because they fluctuate regularly and can lead to large-scale losses. Menu pricing should be fluid in nature. Frequent and small price changes are easily acceptable by consumers in comparison to large and infrequent changes.

Hiring the right employees

Every restaurant needs a stream of employees and it’s vital to hire the right type of people. The restaurant must have enough staff on the ground to handle customer orders and prepare for periods of the year when customer volume increases. Doing your best to find and train staff is a simple way to reduce costs and guarantee customer satisfaction. There have been reports of the House and Senate trying to pass a bill that would affect employee hiring, especially for seasonal restaurants that find it difficult to hire during this period. There are some bottlenecks when it comes to hiring domestic workers. However, restaurants should be aware of existing regulations affecting the employment of foreign workers.

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