As we approach year end often our thoughts turn to New Year's resolutions and goals. While most of the time we are thinking about personal goals - saving more money, going on another diet - there's no reason why goal setting shouldn't be done for your restaurant as well. Whether you are a new or established restaurant, setting goals for your restaurant and staff could be helpful.
Goals should follow the SMART criteria, attributed to George T. Doran. These criteria are:
- Specific – target a specific area for improvement.
- Measurable – quantify or at least suggest an indicator of progress.
- Assignable – specify who will do it.
- Realistic – state what results can realistically be achieved, given available resources.
- Time-related – specify when the result(s) can be achieved.
Example: Increase customer email list by 200 names by Memorial Day. All staff to assist in gathering business cards at host stand, via survey slips with check/tab, via Facebook, etc.
You may wish to have a staff meeting or go over goals on an individual basis. Consider adding incentives to encourage them to meet their goals.
Below are some examples of goals to discuss with staff.
- Increase customer email list.
- Improve social media presence.
- Encourage/boost large party bookings.
- Increase charitable contributions while keeping donation amounts low.
- Increase media coverage - tv/radio appearances, guest articles/recipes in print/blogs.
- Increase quarterly sales.
- Decrease food waste by x%.
- Decrease order-to-table time by x%.
- Increase use of local purveyors.
- Increase per-cover sales by x%.
- Increase upsells.
- Turn over tables within 3 minutes of guest vacating.
When conveyed in the right way, goal setting can be a positive experience for all. It can increase overall sales and customer appreciation while boosting confidence in staff.