Wednesday, October 18, 2017

Restaurant Management Leadership Style

One of the most crucial factors for a restaurant to be successful depends on the type of leadership style the restaurant manager has. A restaurant manager has many tasks that he/she will need to do while managing people as well.

It is a consistent balancing act that is not easy. Being able to understand the type of leader you are will allow you to understand how to lead and how to become a better leader not only for yourself, but for your restaurant, guests, and employees.

What works for you? What does not work for you? Is your leadership style working with your employees? There are many varied factors when considering the type of leadership style to have. It is important to pay attention to the minute details to focus on the bigger details.

Democratic Leadership.
A restaurant manager that delegates some authority to their employees for decision making has a democratic leadership. This type of management style will periodically meet with their employees and praise astounding behavior.

The restaurant manager with democratic leadership will focus on “we” and constructive criticism. The restaurant manager will allow employees to handle situations or make decisions without consulting them first.

This will engage the employees feeling of triumph in their work. The restaurant manager may allow the employees to make their own decisions on handling displeased customers and deciding how to handle the situation appropriately.

The employees may also engage in their own style of taking orders and delivers. The primary characteristics a democratic leadership includes:
·         Open to feedback which will aid in forming the basis of future assignments
·         Encouragement to inspire the employees to become leaders
·         Asks employees’ thoughts and feedback on decisions
·         Allows employees to complete task and make them accountable for their actions

The employee turnover rate is reduced when a restaurant leader displays the style of a democratic leader. It allows the restaurant to be creative and think creatively when the feedback of employees is considered.

A positive environment is created and makes work more pleasurable. The communication issues are reduced versus an autocratic leader has increase communication issues. Although there are more positives than negatives, the shortcoming to democratic leadership is sometimes employees will feel too empowered by their freedom and become haughty towards others and/or make vital decisions without involving the restaurant manager that may result in a damaging outcome to business.

Consultative Leadership.
Consultative leadership is a mixture of democratic and autocratic leadership styles. A restaurant manager that employs this type of leadership will use the combinations of them to employ the benefits of the two styles of leadership.

Under consultative leadership, employees are still permitted to make decisions but for small matters, any immense matters will be left to the restaurant manager to handle. This type of manager will focus on the skills, experiences, and ideas of their employees but will still hold the final decision authority when it comes to immense decisions.

Consultative leaders will provide proper recognition to their employees and their work ethics; they will also consider all alternatives before making the final decision. The employees of a restaurant manager that employs consultative leadership will feel involved, valued, and important. But there is a chance that employees may feel empowered like employees could of a democratic leader.

Autocratic Leadership.
An autocratic leadership style is when a leader will make decisions without input from others and whatever their decision is, it is final. Autocratic leadership has some positives and negatives that derive from this style of leadership.

The positives that derive from this leadership is the ability to make decisions quickly. The restaurant manager does not include their employees input for their decision making, which allows the manager to quickly think and act appropriately to the situation.

This skill is a great skill to have when handling tough situations. An autocratic leader has control over their employees and will reduce the chance of inefficiency because of the strict control and supervision of the restaurant manager.

The primary characteristics of a restaurant manager that has an autocratic leadership style include:
·         Make all the decisions with little to no input from their employees
·         Dictate all work methods and processes
·         Work is highly structured
·         Rules are outlined and communicated

Although the positives that derive from an autocratic leadership style in a restaurant manager are important to have in a restaurant, there are more negatives that are associated with this style of leadership.

The communication is one-way which may lead to misunderstanding and communication breakdowns. It does not develop the employees’ commitment to the objective for the company’s goal. It creates problems with the employees’ morale and production for the long run because of the resentment the employees have towards the restaurant manager.

It will discourage creativity and out-of-the-box thinking and employees are not trusted with decisions or important tasks. Employees that tend to feel unappreciated and undervalued because their opinions are not considered, much of the time, as a result, will start to look for another job and your restaurant may suffer from high turnover rates.

Transformational Leadership.
Transformational leadership is when a restaurant manager with charisma who sees the potential in others, will inspire the staff to be productive and work towards company goals. The restaurant manager will have a vision and will share it with the team because the leader will want everyone to succeed and carry out the vision together.

When leaders share their vision with the team and include the members, it will make people feel as if they are sharing in something great and will result in the team making every effort to be the best and do the best work. Transformational leaders will motivate by recognizing and naming success to enhance the performance of others.

Many times, people who feel confidence, respect, faithfulness, and admiration for you are willing to work harder than originally expected. A restaurant manager with the style of a transformational leadership is self-aware, trustworthy, vicarious, and humble.

The restaurant manager will not focus just on motivating the staff but will focus on the company’s future and will see the potential in others and reach out to them. When the entire staff is on board with the company’s vision, it is easier to achieve the goal.

What Style Are You?
One of the most crucial factors for a restaurant to be successful will depend on the restaurant manager’s leadership style. Whether the restaurant manager’s leadership style is autocratic, democratic, consultative, transformational, or one of the varieties of leadership styles available, it is important to remember that if the current leadership style being deployed in the restaurant is not working, it is okay to try out other styles to find the right leadership style that works for the restaurant.

 The restaurant manager will oversee many different tasks while managing people all at the same time. Finding the right employees that the restaurant manager can trust to handle situations, trust in the restaurant manager, the vision of the restaurant, and the success of the restaurant will guide the restaurant in the right direction.

But for the employees to have the same goals as the restaurant manager, it is important to find the style of leadership that influences the employees to see that. The leadership style will decrease or increase the effectiveness it has on the restaurant’s employees and the successfulness of the restaurant.

The restaurant manager job is an arduous task having employees that respect the restaurant manager, see the vision, and the success of the restaurant will guide your restaurant in the right direction. It is time to decide if your style of leadership is working for your restaurant.

Wednesday, March 23, 2016

Rezku Tablet is actually 4 apps in one

If you are a smaller restaurant wanting to handle your front of house and reservations via an iPad app, then Rezku Tablet is the product for you. The amount of flexibility of the program and its sister apps (included free) make it an unmatched resource for restaurants. All for only $49 a month.

The Rezku Tablet goes to your hosts at the host stand to take names, assign servers, seat guests, and change statuses on tables. It would be the heart of the system for your restaurant. Restaurants can also manage the app via a regular computer browser (minus floorplans). This flexibility gives both managers and hosts access to everything to run their floors and guest flow smoothly. And you can download Tablet and all the other apps below to as many iPads as you like.  

Included with your Rezku Tablet package is Table Manager, an app for mounting at your bus stations. Table Manager only allows your servers and bussers the ability to change the table status, nothing more. It instantly communicates with Tablet to alert the hosts as to table availability.

Waitlist kiosk is for restaurants that will allow guests to add themselves to a waitlist. Simply mount an iPad at the front entrance and guests can put in their name and party size to be added to the waitlist. It also tells them the wait time for their party size. It does not allow guests to make any changes, meaning they would need to approach a host to do so. 

The Rezku smartphone app is for your guests. It allows them to search for restaurants, make reservations, and see their countdown clock for their wait time. Rezku client restaurants will always rise to the top of the search, giving you more exposure than other restaurants. 

Imagine. With just the one signup, Rezku Tablet, you get 4 apps, all for $49 per month.

Contact Paul Katsch at 844-697-3958 ext. 100 for more information.

Presented by Guest Innovations. Be sure to check out our affordable hospitality products RezkuWaitkuSendkuRezkuPrime, and RezkuTablet.

Tuesday, March 15, 2016

Choose between covers or slot pacing

If the most important part of running a restaurant is to generate revenue via plenty of diners, then it's vital to have proper pacing in place. All restaurants start with empty tables that they seat as they can, but busy restaurants know that they need to manage the flow or run this risk of overwhelming their staff and kitchen. Improper pacing can lead to backups of orders and angry guests who are left waiting, ignored, and hungry.

Restaurants typically use two types of pacing to manage their flow.

rezku tablet slots
slot pacing
Cover pacing is based on how many people can your staff and kitchen handle in an interval. On a well planned reservation system cover pacing can work as if on auto-pilot, or less hands-on management. 

Slot pacing brings back to mind the old pencil and paper method. You create a set number of tables that you are willing to seat per interval. If your restaurant has 40 tables, you might set 10 tables for every 15 minutes — four 2-tops, five 4-tops, and one 6-top. Slots is more hands-on.

Most reservation systems offer one or the other, but Rezku Tablet is able to handle both types of pacing depending on the style and needs of your restaurant.  

"We call our cover pacing 'dynamic' pacing because it really is able to be adjusted and changed to suit each restaurant's needs" says Paul Katsch at Guest Innovations. "Once settings are in place, the system knows how to seat and assign guests to tables based on table sizes, turn times, occupied tables, waitlist and more. The host is freed up to greet and seat guests with less need for supervising the app."

Meanwhile, slot pacing is designed for restaurants that want more control of their floor and flow. By keeping an eye on their tables, managers and hosts can move parties,  add or remove slots, and manage capacity. 

Presented by Guest Innovations. Be sure to check out our affordable hospitality products: RezkuWaitkuSendkuRezkuPrime, and RezkuTablet.

Thursday, February 18, 2016

Your customers will love the new Rezku smartphone app

You can make things easier for your customers to make reservations at your restaurant via smartphone apps. For Rezku Tablet customers, the answer is the new Rezku app for both Android and Apple. 

The new Rezku app is a restaurant search app that covers restaurants across the United States. It works based on your location, but you can also change locations to search in other cities. You can search by cuisine, such as Chinese or Southern. 
All restaurants are listed, but client restaurants rise to the top. 

Once a restaurant is selected, you can delve into the profile. Each profile has photos of food or the restaurant if they are available. The address, map, phone number are easy to find. Scroll down and you will find all the amenities such as cuisine, hours, parking information, etc. 
Client restaurants that take reservations will have a Reservation bar centered on the screen, making it easy for guests to use. Guests can also track their dining history in their profile. After the visit is complete, guests are asked to rate the restaurant and provide feedback. 

You can tell if a restaurant is currently open by the background picture on their listing. Looking above, Plan B is dark because it was closed at the time of this screen shot. But Fabian's was open. 

Another feature for client restaurants is the waitlist time. If a person is put on the waitlist with a quote of 20 minutes (as in the photos above), then the app shows a countdown clock for the customer's wait time. 

We already have future updates in mind to make the app more interactive and improve business even more. Stay tuned! 

Presented by Guest Innovations. Be sure to check out our affordable hospitality products RezkuWaitkuSendkuRezkuPrime, and RezkuTablet.

Tuesday, January 12, 2016

Tablets are everywhere in restaurants

Guest Innovations Waitku

Recently at a local, independent restaurant there the servers were using iPads. This is nothing new as tablets are becoming more and more visible in the restaurant environment. What was different was how they were using the tablet. The servers had photographs of the daily specials on them so that as they described the dish, you could got to see a beautiful picture of it.

These days tablets are being used throughout restaurants. You see hosts using them at the host stand, servers for taking orders. They are mounted at bussing stations and carried around by managers. They have become an integral part of the business, increasing efficiency which, in turn, increases business.

Paul Katsch at Guest Innovations (GI) explains how their products evolved to where they are now. "Before we went to market with RezkuPrime we were considering a tablet app only solution, but quickly realized that for a large segment of the market, a tablet app wouldn’t offer the speed, complexity and capacity to efficiently manage the vast number of transactions the busiest of restaurants perform. So we purposed RezkuPrime as a web and cloud based product and created a number of ancillary apps that work in real time sync to provide mobility, and even more value. All as part of a single suite of products."

That's the important factor with GI products — recognizing the limitation of tablets and creating products that are housed on the Cloud that the tablets access. More importantly, GI offers a variety of apps that work in tandem together. While RezkuPrime, RezkuTablet, and Waitku deal primarily with the seating and front of house management, Table Manager gets mounted at bussing stations so that servers and bussers can change table statuses on the fly. At the front door, some restaurants offer Waitlist Kiosk by mounting a tablet so that guests can add themselves to the waitllist when they enter. All of these apps are working together via the main cloud based program. What's more, they are all included, as many copies as you like, with your affordable subscription.

Thursday, December 31, 2015

Restaurant software for busy restaurants

We at Guest Innovations have been very busy with many new products and new clients that are making the switch to our Rezku systems. One reason for interest is that we offer a suite of products that range from FREE to our top RezkuPrime system. The other is that we offer both a product for restaurants that take reservations and also for those that only do walk-in/waitlist. 

We would love for everyone to check us out. The best thing to do is to start at our Compare page on our website. Here you can see the differences in what each product costs and features and decide which solution works best for your restaurant. 

If you are interested in our waitlist product, please check out our site.

Once you have selected which product you would like to try, go ahead and click the corresponding button to register your restaurant. Please be thorough with your restaurant information so that we can set up your account properly.* 

After you have registered your restaurant, go to the App Store on your iPad to download either RezkuTablet or Waitku.** 

If you decide to either upgrade or downgrade your account, simply log into your account at Guest Innovations to do so. 

Both RezkuTablet and Waitku have training videos to get you started. They also feature online chat for customer service questions. Should you wish to talk someone, please feel free to call us at 844-697-3958.

*Note that RezkuPrime is a separate stand-alone system and not downloadable on iPads.
**Note that Rezku Companion is for use with RezkuPrime only. 

Presented by Guest Innovations. Be sure to check out our affordable hospitality products RezkuPrimeRezkuTabletWaitku, and Sendku.

Covers vs Slots Pacing

Rezku slot pacing
Rezku Tablet slot pacing

Every restaurant runs their business differently. Every host stand takes names and handles reservations differently.  For restaurants that take reservations, pacing is important to maintain an even flow of guests and orders. The last thing a manager wants is to swamp the kitchen with orders creating a backup and angry guests waiting forever for their food.

The most common methods for handling pacing are by Covers and by Slots.

Cover pacing - how many orders can your kitchen and staff handle in a time interval. Example: 20 covers per 15 minute interval

Slot pacing - setting a number of tables by size for each time interval. Example: 4 4-tops, 3 2-tops, 1 6+top every 15 minute interval

An issue with Cover pacing is the variations which don't always work in your favor. For example, if you set pacing at 30 covers per interval, that could one day be 3 tables of 10 or it could be 15 2-tops. If you only have a couple of servers on duty, trying to give proper attention to 15 tables could be problematic. 

This is the main reason that many restaurants, especially chains, prefer slot pacing. They can set a number of tables they want to seat and,  if necessary, change things on the fly.

With Rezku products all bases are covered. 

Rezku Prime
Rezku Prime offers a choice of Slot, Cover, or even a blend of the two. For example, set your Covers at 30 but your Parties (tables) at 10. The system will recognize both and close the interval as soon as one of the limits is reached.  This method gives greater flexibility than pacing just by covers alone.

Another feature in Rezku Prime is the ability to offset banquets. You don't want to take a reservation for a large party of 30 and it wipes out your interval(s). By setting a Banquet notification on the party, it removes them from the cover count for the interval.

Our Rezku Tablet offers Slot pacing as the preferred method. With a couple of taps you can quickly add, alter, or block slots in your intervals, giving you flexibility at a moment.

Presented by Guest Innovations. Be sure to check out our affordable hospitality products RezkuPrimeRezkuTabletWaitku, and Sendku.