How to improve restaurant operations management

Running a successful restaurant is not just about great food and service —effective operations are a key part of it. How you manage these operations can impact your restaurant's profitability, performance, and sustainability. That’s why good restaurant operations management involves taking a deeper dive into your business, reviewing each part, and making smart choices to streamline your ways of working.
 
So, let's have a look at how to manage your restaurant's operations in a way that creates even happier customers and improves workflow.
 

What is restaurant operations management?

Restaurant operations management involves overseeing the day-to-day tasks that support your business’s optimal performance. These tasks are usually referred to as operations and include everything from menu optimization and food preparation to packaging and cleaning. At the end of the day, all these individual daily tasks combined shape the overall guest experience you provide.
 
Ultimately, the goal of restaurant operations comes down to creating customer satisfaction, increasing profits, and balancing employee workload so you can not only meet but exceed expectations.
 

What are the benefits of improving restaurant operations?

An effective restaurant operations management strategy can be incredibly beneficial for multiple aspects of your business, from higher efficiency to happier, healthier staff.
 

For your customers

Improving your restaurant operations can result in faster service, better quality food, and overall, a more seamless dining experience for your guests. 
 

For your business

Customer satisfaction can, in turn, generate higher profits for your business. This is because guests spend more money at restaurants they enjoy visiting and are more likely to become regulars. [1]
 

For our planet

Good operations management can also lead to waste reduction and efficient use of resources, which also means savings for your business. [2] 
 

For your staff

Last but not least, streamlined processes can boost staff morale and potentially even decrease their turnover. A win-win for all.
 

6 ways to improve your restaurant's operational efficiency

There are many ways to enhance your business's operational efficiency. Here are a few tips to get you started:

1. Use proper cleaning and hygiene products

Not having the proper cleaning and hygiene equipment at hand can jeopardize the safety of your food and slow down everything from cleaning processes to service. This is particularly critical given that 77% of restaurant employees state that service interruptions negatively affect guest experience. [3] 
 
The number one priority when it comes to food safety is practicing effective hand hygiene. To achieve that without sacrificing efficiency, make these products readily available in easy to use and maintain dispensers:
 
To ensure both front and back of house areas are up to hygiene standards, have these cleaning products also accessible to all staff:
To raise the bar, Tork Workflow™ provides you with productivity advice and efficiency-boosting product recommendations. For your convenience, we've broken them down into four common restaurant areas:

2. Create guides and checklists 

Creating restaurant operations guides and checklists encourages consistent performance within your team. These tools can help organize tasks, set standards, and onboard new staff members too. So how and when should you use them? 
 
Generally, you should make guides for key tasks with more detailed processes or higher-stakes outcomes, such as:
  • Cleaning your whole restaurant (front-of-house and back-of-house)
  • Checking your inventory
  • Preparing food 
 
On the other hand, checklists are best when you need your team to complete a series of more straightforward objectives, for example:
 

Guides and checklists templates

Time is money in the restaurant industry. So why not take an efficient approach and adapt existing guides or checklists instead of starting from scratch? These may come in handy:

3. Keep sustainability in mind

The concept of sustainability in restaurant operations is now a critical consideration for both industry professionals and customers alike. Diners are increasingly conscious of the environmental impact of their choices. So, they may opt for establishments that are focusing on using eco-friendly cleaning products, ethical sourcing, and minimizing waste.
 

Switching to sustainable cleaning products

Traditional cleaning products often contain chemicals that can be damaging to both the environment and human health. By switching to environmentally friendly options, your restaurant can reduce its impact on the planet while creating a safer and healthier workplace for your staff.
Many of these products are not only better for the environment, but they also tend to be less harsh and abrasive, making them safer to use around food preparation areas.
 
Your restaurant can also implement green cleaning practices such as:
  • Using reusable microfiber towels 
  • Reducing the amount of water used during cleaning 
  • Properly disposing of cleaning chemicals to prevent pollution

Sourcing local and plant-based ingredients

By choosing to work with local farmers and suppliers who prioritize sustainable farming practices, your restaurant can reduce its impact on the planet and support its communities. Additionally, incorporating more plant-based options on your menu can help decrease the environmental effect of meat production as well as provide more choice for potential customers.
 

Minimizing food waste

Your restaurant can implement strategies such as portion control, creative menu planning to utilize all parts of an ingredient, and donation programs for excess food. By reducing waste, not only can you save on food costs but also contribute to a more sustainable food system.

4. Manage inventory more strictly

Restaurants typically spend up to 35% of their budget purchasing food. [4] So, rigorous inventory management can avoid overstocking, food waste, and stockouts. This means making the most out of your budget and thus, protecting your restaurant's financial health.
 
Inventory management best practices include:
  • Keeping raw meat and seafood separate from other food items
  • Using sealed containers to preserve food for longer
  • Labelling ingredients with purchase dates so that nothing is used or stored after it expires
  • Maintaining organized storage areas to prevent cross-contamination
 
It’s a good idea to start by thoroughly auditing your current inventory and identifying any areas of improvement. The FDA's Food Code can help you with more information on how to store food correctly.
 
To step up your operations management a notch, you could consider implementing an inventory management system. That is basically software that can help you more accurately track ingredient usage and stock levels, as well as alert staff of low inventory status. Basically, this kind of restaurant facilities management software minimizes issues like overstocking from occurring in real time.

5. Make sure your staff is sufficient and well trained

Understaffing leads to longer customer wait times, decreased service quality, and overwhelmed employees. Cross-training your current employees today lets you maintain the quality of your restaurant during periods of understaffing. This entails teaching existing employees how to perform tasks outside their usual roles. The idea behind it is to ensure that everyone can complete essential responsibilities in case there is an incomplete team.  This may mean front-of-house staff learning back-of-house tasks and vice versa. For example, teaching multiple people to refill hand soap dispensers lets you maintain restroom hygiene at all times. 
 
Cross-training isn't just useful when staffing levels are low in general — it also helps cover sick days and encourages new skills.
 
On top of that, ensure that comprehensive training sessions are held regularly to keep your staff up to date, continue enhancing existing abilities, and develop new ones.

6. Design an efficient kitchen layout

When designing a restaurant kitchen layout, efficiency ensures smooth operations and maximizes productivity. Smart placement of equipment, workstations, and storage areas can help streamline workflows and reduce wait times. You may want to consider:
  • The arrangement of cooking stations
  • The placement of sinks and refrigeration units
  • The 'flow' of kitchen staff and food through the kitchen
  • Handwashing stations, including soap and paper towel dispensers
 
 
 
If you’re considering an open plan layout for your restaurant, you can find out more about the pros and cons of this setup in this handy guide. 
 
The primary goal of restaurant management and operations is to run a successful and profitable business with happy customers and staff. With this in mind, strengthening your operations management and increasing efficiency will go a long way when it comes to achieving that goal. 
 
To dive deeper into how Tork products can help you increase your restaurant efficiency, check out the Tork Workflow for Restaurants Guide. And don’t miss out on the Tork Clean Care Program™, which provides you with a range of cleaning solutions and expert advice to set up processes and train your staff.

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