96. HOW to calculate a more ACCURATE Wait Time | Restaurant Manager

REDUCE Order Taking MISTAKES | FOH Manager Tips https://www.youtube.com/watch?v=boAfD-zpprA&t=01s

RESTAURANT SWOT ANALYSIS - How to conduct a swot analysis for your restaurant https://www.makingdoughshow.com/resources

In this special episode of Making Dough Show, we are answering a query from our friend, Sol, who's the General Manager of El Rio Grande Mexican Restaurant in Nicholasville, Kentucky.

Sol is asking how to communicate a more accurate wait time for their customers, especially that things have changed immensely since the corona outbreak. Here are some tips I would advise him to do:

1. Observe the new pattern -the sales pattern and distribution of sales have incredibly transitioned between lunch and dinner.

2. Reduce your menu.

3. Create daily specials.

4. Get rid of prep delays.

5. Observe your kitchen design -perhaps there's a need to refurbish some things in your kitchen to execute tasks easier and smoothly.

6. Always communicate a wait time that is "in range" -never say, 15 minutes, instead, say, 15-20 minutes.

7. Give courtesy calls or send a text message when the food is ready for pick up or on its way for delivery.

8. Monitor your labor percentage by using a VCB or Visual Control Board.

9. Lead more with gratitude than being apologetic on your social media platforms.

10. Delight your customers and exceed their expectations even during this tough time.

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