Staffing and equipment for the foodservice industry of high quality

 Improve Labor Productivity: One enormous benefit from group sales is that the majority of these orders are placed well in advance - in some cases, days in advance. A prudent manager can plan accordingly about inventory and labor thus improving overall operational productivity. Group sales are a terrific way to move both the revenue higher and manage expenses lower since you can predict future sales more accurately. Group sales allow maximizing output and productivity while improving your P & L.

Fill Sales Gaps: Create a year-long group sales strategy by contacting target groups and determining which of their future meetings are most appropriate for your products. You will find that making inroads with one group will lead to other group orders through their contacts. To provide an additional purchasing incentive for these groups, you may want to create quantity discounts. Lastly, group sales are a perfect way to augment slower times of the year - i.e., holidays may disrupt normal business but may be offset by group sales.

Developing and maintaining a successful group sales program today will foster larger, long-term sales in the future. The potential of moving the revenue dial substantially is outstanding in the near term, as well as expanding your customer base along the way. Successful foodservice operators that create this program as one of their core local store marketing ideas set the stage for long-term growth for their store.

Staffing - As we mentioned the staff in the section about foodservice equipment it is worth expanding on that a little and discussing what kind of stuff you should look for. As with other specialized industries, there is no substitute for the key attributes of experience and enthusiasm. If someone has enthusiasm but lacks experience then you could take a chance on training them up, although this would mean getting off to a slow start. However, no matter how many years of restaurant service or kitchen work someone has on their CV there is no point taking them on if they lack enthusiasm. Once things start-up in earnest either you or your manager will be responsible for keeping people happy and motivated but they need to show some level of commitment and happiness to be on board at the outset.

These three points are just the beginning of your business getting going and growing into a successful one. If you get these factors right then there will be plenty more challenges and potential problems along the way, but with a top location, professional foodservice equipment, and reliable, enthusiastic staff you will have sent your restaurant well along the path to being a popular eating place and a sound money-making venture.