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Restaurant Pain Points

When opening and running a restaurant, owners and operators face certain obstacles or pain points. What are the main pain points of restaurants, and how can a restaurant consultant help solve them?

Here are the three biggest restaurant pain points:

  1. Staff hiring and retention
  2. Restaurant accounting and inventory
  3. Marketing

Problem #1: Staff Hiring and Retention

With a historically high turnover level, restaurants have always been plagued by spending more time, money and energy trying to train, maintain and pay their staff. It can cost a restaurant up to $3,000 per lost employee, adding up to a significant amount of cash, especially if it happens several times a year. Take into account increased minimum wage and new overtime laws that require efficient employee scheduling in order to maximize employee hours, which then becomes a significant task with major implications. Combined with all the other elements of running a restaurant, hiring and managing staff properly can take up a significant portion of your time, so it’s important to utilize that time wisely.

The Solution: Restaurant Consultants with Staffing Experience

To reduce staff turnover, use your staff efficiently, and ensure a productive and happy workplace, you’ll need to understand who to hire, how to schedule, and how to create a restaurant workplace that maintains a balance of discipline and joy.

A restaurant consultant brings years of experience, research and industry connections to the restaurants they support. The best ones even know how to hire the right staff themselves. They can also train managers on scheduling best practices and how to balance staff hours to maximize labor and minimize costs. An effective restaurant consultant will set up protocols that will create a flow between staff members.


Four Ways a Restaurant Consultant Can Help

  1. Staffing: An effective restaurant consultant will know where to look for the serious, mature and experienced restaurant candidates, and how to assess them properly to see if they have the qualities they need to thrive in the industry.
  2. Scheduling: A consultant will help create a restaurant staff schedule that creates a balance between coverage per shift and optimal hours for success.
  3. Wages: A consultant will help manage restaurant staff wages so you’re never wasting money on labor.
  4. Culture: A top-notch consultant will help build your restaurant culture so that your staff feel nurtured, satisfied and inspired to help you make your business a success.

Problem #2: Restaurant Accounting and Inventory

In any retail business, inventory control is one of the most significant indicators of financial stability, growth and business development. Having a proper system to count, track and measure inventory can make the difference between a restaurant’s success or failure. Unfortunately, tracking inventory in a restaurant is one of the most difficult tasks to maintain and can substantially affect accounting efforts. Unlike clothes or other retail items, restaurant ingredients are used in portions, so tracking inventory is a tedious effort.

Implementing proper accounting systems is a critical step to achieving restaurant success. No matter how popular the restaurant, it can lose money without the proper accounting measures in place. Establishing profit and loss reports, balance sheets, and statement and cash flows is crucial to the business.

The Solution: Restaurant Consultants Who Understand Inventory

A restaurant consultant can advise and help a restaurant set up its accounting and inventory tracking system. The platform a restaurant consultant recommends should help monitor inventory with more ease and provide insights such as costs of goods sold. This is important for ensuring inventory is profitable and purchasing decisions are fruitful.

They will also know, based on restaurant size, concept and predicted profits, whether it would be better to implement an accounting tool such as QuickBooks, or if it is a smarter idea to hire an accountant who can manage all finances.

Three Ways a Restaurant Consultant Can Help

  1. Tools: They can set up the proper tools to track restaurant inventory quickly, efficiently and effectively.
  2. Paperwork: They will know exactly what documents you need in order to manage your accounting consistently and accurately.
  3. Connections: They will be able to connect you with the best restaurant accountants in the industry.

Read more on Upserve Inventory: “It saves us hours a week.”

Problem #3: Restaurant Marketing

In the world of internet-savvy Gen-Zers and image-hungry consumers, marketing is an essential component of restaurant success. However, due to all the time-consuming tasks of running a restaurant business, it’s one of the most overlooked aspects of restaurant operations.

There is no doubt that online marketing has a huge impact on restaurants. According to a report from Google, 60 percent of restaurant searches on mobile devices lead to conversions within one hour. Additionally, the Boston Consulting Group found that the average annual incremental revenue generated by a business claiming their Yelp Business Page is $8,000 per year.

Not only is it important for restaurants to make a concerted effort to create a savvy digital marketing plan, but they need to be aware of all the platforms and marketing tools that are available so that they can stand out in a saturated market.

Restaurants need to analyze costs of pos, payments, and more

The Solution: Marketing-Savvy Restaurant Consultants

A restaurant consultant can be very savvy when it comes to restaurant marketing efforts. They often understand the components that go into a successful marketing campaign, such as branding, concept and planning. Since most restaurant owners and managers are simply trying to keep up with their operations, a restaurant consultant can focus on creating a marketing strategy that can easily be executed and implemented.

Four Ways a Consultant Can Help

  1. Visibility: A restaurant consultant will get your restaurants listed on all the important search platforms, apps and websites, so your restaurant can be found easily.
  2. Design: A consultant can help you design your restaurant website for maximum exposure.  
  3. Brand: A consultant can help you define your brand and shape your marketing strategy.
  4. Planning: A consultant can draw up a one-year marketing calendar that is easy to follow and execute.
From left, Deadhorse Hill general manager and wine director Julia Auger, and owners Albert LaValley, Sean Woods and Jared Forman. Photo Credit Brian Samuels Photography

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Written by   |  
Alan Alberto started his career in the hospitality industry over ten years ago. Turning his passion for entrepreneurship, culture, food, and family into an independent business which crafts small batch sauces that are currently nationally distributed. His passion for business and working with people have turned him into a Partner Success Manager. He connects with individuals to provide guidance and enable them to succeed as advocates for world class restaurant technology. At Upserve, he integrates his passion for the restaurant industry and knowledge of the needs of small business owners to help make restaurants wildly successful.
Restaurant Insider