How to run a cafe? The business side of things is important but so is operation, for without the latter, the business ceases to exist. Is the operation organised and efficient? But first, how does the food actually taste? Why not get the basics right before you get involved in starting a cafe? Read all this and more in this quick article.
Operation in the kitchen
How does the food taste? The most important part of a cafe business may very well be the kitchen. This is where the main (daily) operation lies. If there is no operation here, then there is no cafe. To start with, is the food as expected in terms of taste? Believe or not, there are cafes and such operating without a capable chef and or baker in the kitchen. Occasionally, business lasts but, not most of the time. Is the operation organised? Operation in the kitchen impacts the 'front-line'. Do customers have to wait long for the food to arrive? Do the drinks come first and soon after ordering? Observing the duration as well as which comes first can tell how well is the kitchen organised.
How do the waiters rate? Are your waiters serving the customers as expected? Do they look presentable? Do they appear awkward when taking orders? Are they of assistance to the customers to order placements? There are waiters who appear to be unsure of their duties while there are others who are taking their jobs too lightly. Clearing of tables It is good when say, your internet cafe business is enjoying a busy time. A lot of customers equal to a good profit and work for everyone. But does it take long for remainders to be cleared off a table left by the previous customer? It is not a good idea to let the customer wait long for a vacant table.
Do you practice hygiene?
Who doesn't know that hygiene is important in running say, a bar or cafe? Of course, this is executed in the background (and not while customers are dining). Otherwise, rodents (mice, etc.) and insects (roaches, etc.) will soon appear on the scene and worst, contaminate the food that will be served. Be careful not to leave a strong chemical odour as it interferes with the customers' eating, not to mention for those who are allergic or sensitive.