The first impression a guest has on your restaurant will tell how much time and money is spent on the quality of your entire business. It doesn’t matter where we are or what we do or who we meet, first impressions matter the most. You can have a sports bar or fine dining restaurant, from the sign to your dumpster will show each and every one of your guests how much you care, and especially how much care is put into what they can’t see.

Quality, it doesn’t cost, it pays. It’s a term you rarely hear and hardly ever experience. One of the reasons is because the mind frame concept on quality is that it costs money. Quality is an investment in your overall attitude about your restaurant. It expresses who you are and how you manage your business. As an Owner or GM there’s no way you can cut your own grass, greet your own guests, cook your own food and take out your own trash. You have to delegate a great majority, if not all of these tasks to those for which you have confidence in and know will present your business as you would.

Your signage to the landscape underneath is going to be the beginning stages of each visit. If you generally use cut-rate contractors you will have cut-rate guests. Why? Because if you don’t care about your initial presentation then your patrons may or may not care what’s happening inside. In this highly competitive industry second best doesn’t win. You have to be the best and show that you’re the best as soon as someone turns into your parking lot.

Everything that happens inside your establishment is watched by each and every person that visits. Your guests are paying attention to everything around them. They’re not only watching how they’re greeted and served, they’re watching how each and every person that comes in is treated. They’re analyzing everything. Why? Because it’s costing them money to be there. When your spending money you’re paying attention how the business is spending money to make everyone’s experience in your restaurant enjoyable.

A restaurant owner can get by using the least expensive products available and still have patrons come and go. In the background a lot of these products are not giving the guests the experience they need to be having. There’s a chance your servers are dealing with complaints that you’re not hearing about. It could be something as simple as trying to use 1 ply toilet tissue to your flatware being plain and almost malleable from the touch. Everything matters and it’s the simplest things you may overlook that will drastically take away from the quality of your establishment. There’s a wide range when it comes to the quality of the essentials the restaurant needs on a daily basis. Time is money and quality products usually come with ease of use. In high volume atmospheres, making things easy saves time and obviously saves money.

Money, when it comes to the dollar, money spent is money earned. From contractors to supplies it’s not about how much things are costing its about the quality of what your paying for. You can’t consistently take the lowest bids and think you’re going to get the best quality of workmanship. In retrospect you can’t always take the highest bid thinking you’re going to get the best quality either. You have to find the middle ground. It works both ways for each of these mentioned. Just because a company has a reputable name doesn’t mean everyone under them is protecting that name. You can hire the largest companies in the city and still get the worse return around. When you’re spending what your restaurant is bringing in you have to keep in mind the comparable quality in return.

Restaurant Cost Control, it’s in every aspect of your business. Your man hours, your suppliers and your contractors are part of your costs and controlling them is going to set the pace to either high profits or extremely high losses. Run your business as you run your life, if you live a good clean prosperous life and run your restaurant along the same consistency, your chances of staying open and being successful are greatly increased in this highly competitive, high volume industry.