25 tips for keeping a restaurant or foodservice business from going stale

Salina Wuttke

Salina Wuttke

Senior Director of Marketing North America

September 13, 2017

25 tips for keeping a restaurant or foodservice business from going stale

Salina Wuttke, Senior Director of Marketing North America
September 13, 2017


The results are in. Deputy surveyed hundreds of restaurant/foodservice owners and managers with this question: “What is your #1 tip you would give a peer when growing a mature business of 2+ years (e.g. tip to grow revenue or keep a business from going stale)?”

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“The key for sustainability is good customer service.”  -Denise Malkoon, Operations Director, Peanut Butter Americano (a 4 year business)

“Listen to your customers, go online, follow the trends, reinvent yourself.”  -Max Vezina, Manager, La Distributrice (a 5 year business)

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Download The Definitive Guide To Delivering The Best Customer Service


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“Hire good people who want to stick around.”  -Carter Walker, General Manager, Visulite Cinemas (an 11 year business)

“Keep it fresh with honest innovation from your whole team.”  -Aaron Barthel, Co-Owner, Intrigue Chocolate Co. (a 12 year business)

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“Fire the wrong person for the job asap. You will be set free.”  -Anne Fairchild, Owner, Painters Homemade Ice Cream (a 15 year business)

“Hire right. Which means define your business by creating its personality (mission, values and goals) and hire to those values.”  -Michael Harvey, Head of Operations, Transcend Coffee (an 11 year business)

“Keeping up staff morale is extremely important. If you have a happy team, they will work much harder and promote much better sales. I believe in team building exercises and try to keep the staff all in the loop and regularly organize meet ups to keep them all in a team focused mindset.”  -Aimie James, Manager, Pumpyard Bar & Brewery (a 3 year business)

Download 9 Tips To Managing Employees With The New Performance Review


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“Get a good handle on your food costs.”  -Doug Logan, Co-Founder, Good Burrito Co. (a 2 year business)

“Identify the 20% of your business that generates 80% of your income and focus on that.”  -Matt Megyesi, Owner/Manager, Mutiny Information Cafe (a 4 year business)

“Focus where you want the numbers to be, not always where they are. Build it and they will come.”  –Emma Kari, Manager, Ancona’s Wines (a 70 year business)

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“Stay relevant and offer new items.”  -Wendy Zimmermann, Owner, Get Fresh (a 5 year business)

“Introduce new products and learn the best way to advertise them to your market.”  –Avery Ward, CTO, Little Italy Pizza (a 38 year business)


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“Focus on your core company mission, rather than particular products or product lines, so you can pivot and adapt to your customers needs while maintaining a consistent identity and sense of purpose.” -Steven Gerner, Founder/Manager, Squarz Bakery & Cafe (a 6 year business)

“Keep an open mind into developing markets, new products, etc. Technology is your friend, utilize it.”  -Deshun Simmons, Owner, Savory Kernels (a 1 year business)

“Attend food conventions and seminars.” -Geraldine Czako, Owner, Sweet Lucie’s (a 7 year business)

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“Keep a strong presence on social media.”  -Jamie J. Tate, Manager, Sandy’s Donuts & Coffee Shop (a 34 year business)

“If something isn’t working, always be open to new ideas.”  -Lori Churchill, Co-Owner, Alpha Coffee (a 6.5 year business)

“Strive to set industry standards.”  -Michelle Motley, Owner, Source Juicery (a 1.5 year business)

“Engage with social media. Go out and do tasting events.”  -Karyn Correll, Director of Operations, Grand Teton Distillery (a 5 year business)

“Strive for consistency in services/products and listen to the customers and what they want. Don’t be afraid to incorporate new things or different ways of doing things. Listen to your employee for ideas as well.”  -Laura Mowell, CEO/Owner/Operator, The Sweet Spot Co. (a 2 year business)

Download The Definitive Guide for Choosing the Best Location for Your Growing Business


Do you have any additional tips that weren’t mentioned? We’d love if you could share them in the comments section.


Stay tuned for part 3 of this blog: Top Tools Real Restaurant and Foodservice Leaders Share That Their Business Can’t Live Without. And check out part 1 of this blog: 30 Tips Real Managers Share for Opening a Successful Restaurant or Foodservice Business


About the Survey:

This survey was commissioned and administered by Deputy™ via an online survey (through survey software Typeform) to North American businesses with hourly employees. The survey was sent to businesses ranging from 3 to 1,455 employees and ran from June 22nd, 2017 to July 7th, 2017. Responses were segmented by industry.


How can Deputy help restaurants and foodservice businesses with employee scheduling & time tracking?

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Important Notice
The information contained in this article is general in nature and you should consider whether the information is appropriate to your needs. Legal and other matters referred to in this article are of a general nature only and are based on Deputy's interpretation of laws existing at the time and should not be relied on in place of professional advice. Deputy is not responsible for the content of any site owned by a third party that may be linked to this article and no warranty is made by us concerning the suitability, accuracy or timeliness of the content of any site that may be linked to this article. Deputy disclaims all liability (except for any liability which by law cannot be excluded) for any error, inaccuracy, or omission from the information contained in this article and any loss or damage suffered by any person directly or indirectly through relying on this information.


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ABOUT THE AUTHOR
Salina Wuttke
Salina is the Senior Director of Marketing in North America and has 15+ years experience in delivering proven growth marketing strategies to software companies.
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