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)?”
“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)
“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)
“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)
“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)
“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)
“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)
“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)
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.
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