96. HOW to calculate a more ACCURATE Wait Time | Restaurant Manager

REDUCE Order Taking MISTAKES | FOH Manager Tips
https://www.youtube.com/watch?v=boAfD-zpprA&t=01s


RESTAURANT SWOT ANALYSIS - How to conduct a swot analysis
for your restaurant
https://www.makingdoughshow.com/resources








In this special episode of Making Dough Show, we are
answering a query from our friend, Sol, who's the General Manager
of El Rio Grande Mexican Restaurant in Nicholasville,
Kentucky.


Sol is asking how to communicate a more accurate wait
time for their customers, especially that things have changed
immensely since the corona outbreak. Here are some tips I would
advise him to do:





1. Observe the new pattern -the sales pattern and
distribution of sales have incredibly transitioned between lunch
and dinner.


2. Reduce your menu.


3. Create daily specials.


4. Get rid of prep delays.


5. Observe your kitchen design -perhaps there's a need to
refurbish some things in your kitchen to execute tasks easier and
smoothly.


6. Always communicate a wait time that is "in range"
-never say, 15 minutes, instead, say, 15-20 minutes.


7. Give courtesy calls or send a text message when the
food is ready for pick up or on its way for delivery.


8. Monitor your labor percentage by using a VCB or Visual
Control Board.


9. Lead more with gratitude than being apologetic on your
social media platforms.


10. Delight your customers and exceed their expectations
even during this tough time.





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