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OPERATIONAL TIPS
2
OFFERING
SPECIAL
DEALS
LETTERBOX OFFERS
Utilize 'unaddressed mail' services (e.g.,Australia Post) for
flyer distribution.
INCLUDE A STRONG OFFER
Feature compelling incentives on the flyer such as present this flyer for…… “complimentary dessert and coffee with each main course for groups of 4 PAX”.
TEST WITH A SMALL DROP
Begin with a limited distribution of
500 flyers within a
½ km radius of the venue to measure effectiveness.
USE "VISTAPRINT"
Use Vistaprint for online marketing and printing solutions.
www.vistaprint.com.au
RUN MONTHLY
SET MENU NIGHTS
MON - TUES - WED
3 courses for $34
2 cold entrees
3 mains (fish/pork/chicken)
2 desserts (chocolate or cheese cake)
DRINKS EXTRA
Aim is to get 60 pax with
BREAKEVEN on the food .
Each guest should spend an average of $12 on beverages such as glass of wine/ beer or cup of coffee.
Which will be YOUR NETT PROFIT for the night after you take out the cost of beverages.
If wine reps leave bottles of wine as samples, offer a FREE BOTTLE to a random table of 4 that is drinking wine
ON THE HOUSE
Let them know they are the official taste testers . Come back to get their responses when meal is done.
OPERATIONAL TIPS
1
KITCHEN MANAGEMENT
Adjust Expectations and Improve The Environment
1) Reduce unrealistic demands on kitchen staff.
2) Fix FAULTY equipment.
3) Optimize workspace for better efficiency.
EXAMPLE: Upgrade to new equipment from suppliers like Smeg or Moffat, which are known for reliable commercial kitchen appliances in Australia.
EXAMPLE: Redesign the kitchen layout to improve workflow, using services from Commercial Kitchen Specialists, which offer kitchen design and fit-out services.
Implement Online Tools
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Set up online rostering and recipe management with full access for kitchen leaders to ensure accountability.
EXAMPLE: Use an app like "Deputy" for online rostering, which is a popular Australian platform for managing staff schedules.
EXAMPLE: Implement a recipe management system like "ChefTec" or "MenuDrive" to streamline recipe management and ensure easy access for kitchen leaders.
Switch to Online Ordering
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Discuss transitioning to online ordering with suppliers to streamline the process and potentially lower costs.
EXAMPLE: Transition from phone orders to an online ordering system with your food supplier to streamline the purchasing process.
EXAMPLE: Use an app like BlueCart or Ordermark to consolidate orders from multiple suppliers into one online platform.
Hold WEEKLY meetings
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Schedule brief weekly meetings with key staff to review and discuss achieved results.
EXAMPLE: Schedule a 30-minute meeting EVERY MONDAY to review the previous week’s performance metrics and set goals for the upcoming week.
EXAMPLE: Use the meeting to discuss any issues or SUCCESSES with staff, such as addressing customer feedback or CELEBRATING high sales numbers.
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OPERATIONAL TIPS
By GTD HOSPITALITY
OPERATIONAL TIPS
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