For customers, a restaurant’s day begins and ends with its operating hours, but the reality is different for the restaurant staff. For them, the workday starts several hours before the doors open and when the last customer leaves, the work isn’t over.
Another fact: A restaurant is a complex system of interrelated components that work together to create a dining experience.
From sourcing the ingredients and creating menus to delivering exceptional service and managing the finances, each component plays a vital role in the restaurant’s success.
This article dives into the behind-the-scenes processes of the daily operations of a restaurant. We’ll break down the various aspects, departments and the key staff involved in creating a seamless dining experience.
What Are Restaurant Operations?
A restaurant operation involves the daily management of a food service establishment — everything from food sourcing to customer service to staff management.
Behind the scenes there are specific tasks that staff members perform to ensure a smooth workflow and customer satisfaction.
The kitchen is at the heart of the restaurant’s operations, where the Cooks or the Chefs and their team create the menu and prepare the dishes. They’re also called the back-of-house team.
The front-of-house staff, meanwhile, consist of the Hosts/Hostesses, Servers, Food Runners and Bussers who directly provide hospitality and service to the guests.
However, more than the menu and customer service, restaurant operation management is about keeping the establishment profitable. Providing excellent service doesn’t culminate with a guest being satisfied one-time; the real goal is making them come back and getting the good word out to grow the restaurant’s customer base.
What Are the Aspects of Daily Restaurant Operations?
These are the different aspects that make up a restaurant’s daily operations, with each one contributing to the overall success of the dining establishment.
Now, let’s take a look at these aspects and which staff members are in charge of each.
Supply Chain Management
The supply chain is a critical component of the daily operations of a restaurant; it’s the process of purchasing and managing all inventory – from the ingredients to kitchen equipment and other supplies.
Restaurants often partner with several suppliers, including wholesalers and local producers, to ensure a consistent and reliable supply of goods.
A restaurant’s inventory can be categorized into the following:
Food and raw ingredients:
- Dry goods (e.g., coffee beans, pasta and spices)
- Dairy (e.g., milk, poultry and cheese)
- Meat and seafood
- Fresh produce (fruits and vegetables)
- Wine and beverages
Supplies and consumables:
- Kitchen equipment
- Linens and towels
- Tableware (plates, glasses and cutlery)
- Napkins and other disposables
- Employee uniforms
The Kitchen Manager or the Head Chef is in charge of managing food- or kitchen-related inventory in a restaurant
Purchasing and inventory management commonly falls to the Kitchen Manager or the Head Chef, especially when it comes to raw ingredients, produce and kitchen supplies. For non-kitchen items, it is usually the Restaurant General Manager who oversees procurement and dealing with suppliers.
Bigger restaurant companies may hire a dedicated Inventory Manager or Procurement Specialist. Their job would include ordering and tracking supply usage and ensuring that the stock levels are adequate to meet the restaurant’s day-to-day needs.
Staff Scheduling
How well planned the staff schedule is directly impacts operational efficiency. For instance, adequate staffing during peak hours is crucial, while overstaffing during slow periods is ineffective as it negatively affects the restaurant’s costs.
Efficient scheduling also helps minimize overtime and reduce employee turnover.
The common scheduling types for restaurant staff members include:
- Fixed shift: Employees work the same hours every day.
- Rotating shift: Employees have irregular work schedules, doing different shift times for a specific period.
- Split shift: Employees work two separate blocks of time within a single workday. For example, from 10 a.m. to 2 p.m. and then returning at 6 p.m. to work the dinner shift.
- Swing shift: A work schedule that falls between the day and night shifts. For example, working from 8 a.m. to 4 p.m. or 4 p.m. to 12 a.m.
- Overtime shift: The hours worked beyond the regular scheduled workday or workweek.
The Restaurant Manager or a designated Shift Manager is responsible for staff scheduling. They consider the employee’s availability, projected customer traffic and labor costs to create optimal schedules.
Food Preparation
Food preparation involves transforming raw ingredients into delectable or unique dishes. It requires precision from the initial planning of the recipes to the final execution of dishes.
The food preparation process includes cleaning and cutting the ingredients, cooking and plating the food. A restaurant must maintain high-quality standards to ensure proper food handling and hygiene practices.
Efficient inventory management also comes into play here, as the kitchen staff must always make sure they have sufficient ingredients for the day.
The Executive Chef or Head Chef is in charge of food preparation in a restaurant. They oversee the entire process, from menu planning to dish execution.
Oftentimes, there are also Sous Chefs who supervise the Line Cooks and Prep Cooks doing specific food preparation tasks.
Daily Service
As we’ve mentioned, the restaurant staff is divided into two teams:
- The front-of-house (FOH) team is responsible for all customer-facing aspects of a restaurant. They’re the public face of the establishment and create the overall dining experience. This team includes roles like Hosts/Hostesses, Servers, Bartenders and Bussers.
- The back-of-house (BOH) team is the behind-the-scenes operations of a restaurant, which mainly happens in the kitchen. This includes food preparation, cooking, dishwashing and inventory management. They’re the culinary and support staff who ensure that the food served to customers meets the highest standards.
The seamless coordination between the FOH and BOH teams is crucial for a restaurant’s success. For instance, the Cooks rely on the Waiters/Waitresses to accurately communicate the customer orders and preferences.
Another example is making the Fine Dining Server aware of any menu changes or availability of ingredients so they can recommend the perfect food and wine pairing. Not properly communicating these changes can lead to wrong orders or complaints.
Cleanup, Sanitation and Hygiene
One key priority in restaurant operation efficiency is maintaining a clean environment. This is crucial to prevent foodborne illnesses, protect customer health, and uphold a positive restaurant image.
Therefore, rigorous cleaning protocols must be in place for all areas of the restaurant, including the kitchen, dining area, restrooms and storage areas.
The cleanup and sanitization happen before the restaurant opens, during operating hours and after closing. Meaning, it’s a continuous task throughout the daily operations of a restaurant.
The Bussers are primarily in charge of wiping tables, floors, equipment and utensils. Meanwhile, Dishwashers clean and sanitize all kitchenware and help maintain a clean kitchen environment.
However, all employees should be trained in food safety guidelines like proper handwashing techniques.
Finally, effective waste management is another critical aspect of restaurant hygiene. Proper disposal of food waste and other debris will prevent pests and odors that can negatively impact the dining experience.
Food Waste Management
Food waste is a huge problem in the U.S. In a 2022 data, it was estimated that 38% of the 235 million tons of food supply in the country become surplus food — those that go unsold or uneaten. From that number 33% are thrown away while the rest are donated or recycled.
A sustainable restaurant business means managing its resources to avoid wastage. Food waste management involves minimizing the amount of food discarded through:
- Careful menu planning
- Accurate demand forecasting
- Proper inventory management
- Precise portion control
Reducing food waste not only creates a positive environmental impact, but also saves the restaurant a lot of money.
So, who’s responsible for food waste management in a restaurant? The Kitchen Manager or Executive Chef, because they oversee inventory, food preparation and portion control that directly impact waste levels.
However, this initiative should also be a team effort. The Restaurant Manager should involve all employees in monitoring and managing food waste.
Financial Management
Every day, restaurants grapple with balancing income and expenses. Therefore, a major priority in creating restaurant operation strategies is making sound financial decisions to maintain profitability and sustainability.
Managing a restaurant’s finances involves the following:
- Cash flow management
- Inventory control
- Daily sales tracking
- Labor cost management
- Overhead costs control
- Pricing strategy
- Payment processing
The restaurant’s survival and growth rely heavily on its effective financial management. No matter how excellent the menu or customer service, the establishment could face eventual closure if its finances are in shambles.
Smaller restaurants might have the Restaurant Manager or a Bookkeeper handle these duties. In larger chains, a Finance Manager or a dedicated finance department would be in place to oversee the financial operations.
Regardless of the specific role or who’s primarily responsible, strong financial management is crucial for a restaurant’s success.
Top Trends and Innovations in Restaurant Operations
The restaurant industry is continuously transforming, driven by technological advancements and evolving consumer preferences. Here are some of the most prominent trends right now.
Technology-driven Innovations
These technologies are revolutionizing the restaurant industry, optimizing operations and automating processes:
- Kitchen display system (KDS): Simply put, it’s a digital screen that replaces printed or handwritten orders, which streamlines kitchen operations and reduces order errors.
- Inventory management software: These help restaurants track food and beverage stock, control costs, reduce waste and ensure product availability. These tools provide real-time data on inventory levels, enabling better purchasing decisions and optimized menu planning.
- Labor management tools: These are systems designed to efficiently manage the restaurant’s workforce. They automate staff scheduling, time tracking, payroll and employee performance management.
Customer Preference-driven Innovations
Changing customer demands and preferences are reshaping the restaurant landscape, leading to these trends:
- Personalized dining: Focuses on providing customized experiences to individual guests. Restaurants can use customer data to create customized menu recommendations and offerings.
- Experiential dining: This experience goes beyond the food. It’s about creating memorable experiences through unique concepts. For example, the restaurant might offer an era-themed dining experience, complete with Servers wearing costumes and preparing dishes inspired by that specific era.
- Local and seasonal sourcing: Combining local and seasonal produce allows restaurants to create unique and flavorful menus. It’s also a way to support local farmers and contribute to sustainable practices.
Conclusion
Running successful daily restaurant operations demand meticulous planning, organization and coordination. From the strategic decisions of the management to the precise execution of the staff, every role contributes to a well-oiled machine.
A well-coordinated effort among the Managers and other staff members is vital for delivering exceptional customer experiences and achieving long-term profitability.
