How to Save Money without Sacrificing Quality

By: Natasha Pogrebinsky, Executive Chef/Owner of Bear Restaurant & Bar, photo credit Michael Rudin –

Owning a restaurant in New York isn’t easy. In fact it can be quite frustrating. There are so many challenges from overly zealous restrictions and costly fines to daunting competition. When you open a new restaurant anywhere you need to know how to save money to increase profits but not sacrifice quality in food or service. I learned some tricks along the road that I think can help.

One of the things I think there is a shortage of in NYC is restaurants with a focus on simple foods. Consider a menu that concentrates on natural, fresh ingredients as it is easier to prepare and looks and tastes better. Don’t over complicate things with too much processing.

It is crucial to cross train your staff in various aspects of the restaurant.  For example, front of the house bartenders, hosts, and servers should be trained in drinks, serving, and hosting.  This works well in small restaurants (under 60 seats).  On slow nights one person should be able to handle taking a reservation, seating a table, taking orders and helping with drinks if necessary.  This allows your guests to enjoy quality service and allows a new restaurant to save on labor costs.  Back of the house cooks and prep cooks should be trained on all stations to allow for picking up slack during a busy service.  This minimizes the need for over staffing a kitchen and allows for smoother and faster production and delivery time.

Vigilant management training is crucial to quality control and does not cost a new restaurant owner any additional charges.  All staff should be trained on basic quality control at all levels, from proper plating presentation, to table settings, greeting a customer, basic décor or cleanliness of the establishment. If all employees are constantly on the look out for proper procedure, delivery, service, etc., the restaurant is able to maintain better quality control at a higher consistency.  Think of it as preventive management vs. corrective management.

I am no stranger to the importance of meeting demands of the strict regulations of the kitchen when it comes to safety as I was an adjunct professor at Brooklyn College for five years. I taught Food Service Management and I know the system. I would like to see some changes to allow us to find better ways to do things that are fair as well as to avoid some of the costly DOH fines. However until we see changes it is important to be diligent and ensure you are following regulations so you are ready when inspections take place and you can avoid those unfair fines.

A successful restaurant has to plan ahead and take your time.  Have a road map for the next 6 months, 12 months and 24 months.  It can be incredibly overwhelming to be a new restaurant owner.  This industry is not forgiving.  However, with good planning you can minimize stress.  Managing stress should be at the top of your priority as a new owner.

It is also crucial to take your time and not jump steps or cut corners.  Stick to your brand and identity.  Set clear and achievable goals and focus on that before moving on to other longer term goals.  You also have to be patient.  Results in this industry do not always come fast, but good planning and accurate execution is a way to a successful restaurant.

 

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