There are a few industries which thrive in the winter months, but the restaurant industry isn’t one of them. The awesome soup pots and the convection ovens just don’t get used as much because people would rather stay inside than venture out into the (in most states) freezing weather. While it’s slow, what can you do to prepare for spring?
Clean It From Top to Bottom
There is cleaning, and then there’s CLEANING. We’re talking about giving your microwave oven a deep clean and making sure that those restaurant shelves are getting the attention that they deserve. Go through every inch of your restaurant and discard what you’re not using.
Examine the Menu
Restaurant managers are running crazy most of the year, but they get the chance to slow down in the winter. What dishes are bringing in the most profit? Are there items which can be moved or rearranged on the menu to get the best deal? Is everything perfect with your menu design, or are there some places where you know you can do better?
Cross Training
If people have worked in both the front of house and the back of the house, they are more sympathetic to what’s going on. The winter months offer opportunities for the servers to empathize more with the chefs, or vice versa. This type of teambuilding effort tends to enhance the profits of the restaurant.
Long ago, one of my managers mentioned that if you have time to lean, you have time to clean. Rather than having contests to see who is the best karaoke singer, why not do something productive in January during your down time?
