A Guide For Your Restaurant To Survive An Economic Recession

Karen Malody is one of those rare experts in the field of food, restaurant marketing and foodservice industry. She has a lot to say about how to salvage your restaurant from falling into the pitfalls of an economic recession, which the world was suffering from just a few years ago.Here are some tips from Karen Malody on how to survive from an economic recession.1. Train your employees the proper use of equipmentHow your staff go about performing their daily workload definitely has a big impact on the profits and losses of your finances. This might sound pretty basic, but as Sherlock Holmes would have put it if he were alive right now, but since even Karen Malody had to mention it in one of her talks then it means that there are simply more restaurant owners out there who ignore the problem rather than acknowledge it to solve the problem.Answer: How many times have you paid a repairman to take a trip to your kitchen over the last few months? Train your employees the proper use of your equipment and supplies - what each one does, how to use it, how to maintain it, when to replace it with a new one and, sometimes, even what not to do with it.2. Open your restaurant againIn Ridgeland, Mississippi is an upscale restaurant called Trio’s. There was a time when Trio’s made really good business. But then many of its customers had gone somewhere when people began to realize that its menu prices were too high at a time when everyone was cutting back due to the recession. The owners of Trio’s, Steve and Pete Edstratiou, were then forced to shut down their operations for a couple weeks in order to revamp their image and reclaim their patrons.Answer: When I said open your restaurant again, I meant to redecorate the interiors, change the name of the restaurant, reconsider your menu and its prices, taking out the more expensive one. The country is in a recession, remember? In this case, for the case of the Efstratiou brothers, their plan worked. For instance, what is now a $14 seafood dish on their menu used to be $18.95. Such a big difference!3. Exercise your authorityThe National Restaurant Association in the US made a rough estimate that restaurants all over the country lose around $2 billion a year due to employee theft. If you do not stop your employees from pilfering your equipment or finances in your restaurant, then the economic recession is going to be the least of your concerns when the supplies in the kitchen go missing right when you need them the most.Answer: Implement a zero-tolerance policy for those who are caught stealing items from your restaurant, and hammer it down the throats of your staffs starting from day one. You to not have to be a mean boss to them, but just make sure that they understand the ramifications of their actions-that is, catch them the first time and they are gone.There is no need to lay off several employees just to be able to survive a recession. Simply follow these restaurant marketing tips and you will be on your way to establishing a restaurant that has stood the test of time.

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