Introduction :
Sigdi Restaurant was founded a couple of years ago and has since then it has become one of the most distinguished restaurant offering wide range of Cuisines. Sigdi Restaurant has redefined the modern dining experience. Here you find a range of cuisines served in that are tasteful and sophisticated. Warm service, value-for-money meals along with appealing themed food feast and carousing ensure you enjoy to the fullest. Considering their guest as no less than crowned heads, They offer a menu that puts forth the most lavish spread. They floor them with rare, traditional specialties.
“And expose them to a standard of service that brings them back for more. They are having 11+ franchise operating efficiently country wide.”
Bottlenecks :
Employee Turnover :
Overwhelmingly, restaurant owners face the issue of employee turnover. It can in fact be one of the most frustrating aspects of the food service business. This makes it exceptionally hard to provide the best customer service to your diners. A continual movement of staff in and out of your restaurant, whether it’s front or back of house cause a lot of issues in management.
Inventory management :
Managing all of inventory can also be one of the biggest issues to face. systems are not so up-to-date or using outdated paper and spreadsheet systems.
The customer experience :
This is another one of the biggest issues to face. The restaurant industry thrives on a service-first mentality. If your food is great, but your customer service stinks, your diners are going to think twice before returning to your restaurant.
Restaurant Management Team Structure :
Most problem in restaurant management stem from the owner wanting to do everything . Which leads to chaos in day to day operation.
Results Achieved :
We introduced an intensive employee training program. In today’s digital environment, it’s never been more important to provide the highest level of customer service. To do this employees must have excellent and ongoing training. The best customer service training begins during your onboarding process and continuous in an ongoing fashion throughout the year. We Chose the most knowledgeable staff members to take on this roll.
We started keeping track of system and introduced and implemented a POS (Point of sale system). This help to organize the inventory, suppliers, all orders, payments, and more. We started with Audit checklist for all the franchise to bring uniformity in standard practices of restaurant.
Creating a “customer-first” restaurant culture takes time and consistent effort. We created and built up culture of “take hold”, and must communicate these expectations clearly to staff. What are the expectations and how your team handles problems that arise? How to have a clear action plan in place for them to follow .We documented restaurant’s customer service guidelines and policies and train staff, both new and old.
We hired a manager to whom owner’s work can be smoothly delegated. They will keep things running smoothly and come up with much-needed restaurant staff rules, while also helping the restaurant be profitable. We inspire them, keep them motivated, and align them with restaurant’s philosophy and concept. Everyone should have a clear view of their responsibilities, hierarchy, and team structure.
