Thursday, December 25, 2014

Sunday, August 24, 2014

WHY RESTAURANTS DIE? BY RAJNISH CHOPRA

Why Restaurants die?
The latest fad I observe in our business scenario is to be part of RESTAURANT  business !
The path which lot of them undertake but only few survive !
I always joke with  my buddies , that if 10 new outlets open, 15 close.
The picture looks bright from outside but there are lot of shades of grey as you start venturing into it.
Today we will discuss some critical issues which are responsible for death of an F&B outlet.
1.PRODUCT CONCEPT
Design a product concept before you finalize on space and production and dining designs.
Lot of us make hasty decisions, and we first  finalize a space and even go to extent of designing  our kitchens and then we think ….What should I sell?

It  has to be other way around. Start with segment we want to cater to Product to Production Equipment leading to Production Design and subesequently restaurant seating space and logistics of service.
2.PROJECT CAPITAL AND WORKING CAPITAL:
Do I have the dough? Yes I have ! I want to make it big by filling stomachs and I will be rich overnight-------MYTH
You have to logically go into Project Cost Budgeting and yes do not forget the gestation period for your baby to be healthy ! It can be anywhere between 6 to 10 months and in some cases even more.And you need the most important resource, which I call Oxygen -WORKING CAPITAL
Lot of outlets die because of lack of this Oxygen.
3.CONSISITENCY :
New outlets look amazing…..the investors spend on interiors, the designers try to impress them with award winning designs, equipment looks fresh from factories, shining crockery, cutlery, glassware, holloware , artifacts and so on.
But….wait for few weeks ,  maybe few months and you start seeing the hidden truth…..
Chipped crockeries, cracked glassware, dented hollowares, tarnished cutleries and maybe even incomplete uniforms of the team members……
Its catch 22-----deep sea and devil concept….your business will take the beating because of these factors and you cannot afford to replace if you are not making CASH!
That’s the first sign of DECAY…..
FOOD: I have observed lot of restaurants loosing on consistency on taste of their food and quality of service!
Reasons –many---we do not know whats the actual cause…maybe?
-turnover of chefs and waiters
-lack of standard recipes/standard operating processes
-lack of food and beverage controls
-lack of training in kitchen and restaurants
-poor job knowledge , mainly product knowledge
-lack of standard purchase specifications
-low staff morale
-lack of ownership in teams
I can go on and on………..
But this leads to final rites of the restaurant…….
-
4.STAFF ISSUES !
Our biggest asset-our people !
I always feel our lowest paying team members are meeting our highest paying guests maximum number of times !
They are our brand ambassadors ! If they are demotivated, and low in their morale , you can not make it happen !
Happy staff can make guest happy !
I observe rude staff in lot of outlets, they are removing their frustration on the guests !
Sad but true !
That’s the last nail in the coffin !
Rude staff, arrogant body language, unhygienic disposition will drive your guests away……
Winning restaurants have team of winners ! Ever smiling and with spirit to serve !
People leave because of people….make your managers good leaders !
Let them have followers and not sub ordinates.
5.FOOD & BEVERAGE CONTROLS:
-----lack of proper F&B Controls expedite the locking ceremony.
Improper billing softwares, back office softwares for indenting,inventory management, yield management,MIS audits,process audits and so on.
Still we manage like mom and pop shops and expect results like F&B giants who made it big…..
6.GRM-Guest Relationship Management:
I have observed guests are visiting outlets for 5th time and staff still asks their name …..
And at the same time I have observed outlets where in 2 nd visit the teams remember names as well as their favourite drink and so on…from their WISH LIST
The future is customization of our product and services..
Yes I do sound very idealistic-but that’s the truth, in todays global competition, the survivor has to provide what the customers wants and give him everytime.
GUEST IS GOD  !....very old saying but very valid TODAY
Happy reading friends, the article is not to discourage you to be in F&B business, but for you to be more methodical and processed.Enter the F&B Field with eyes wide open !
I would suggest, Design your Success and not let Success happen by Chance !
Author is RAJNISH CHOPRA-F&B Specialist and can be contacted at rchopra@rchs.in
M +91 98203 76110
Detailed profile on: www.rchs.in
Like us on: www.facebook.com/www.rchs.in

Monday, May 20, 2013

INCHING TOWARDS LANDMARK OF 10,000

Dear Friends,
We at RCHS are inching towards 10,000 mark by mid 2013 !
We would be one of the very few training companies which have trained 10,000 team members in less than 5 years !
Our business support list has increased every year and has been in diverse fields.
Recently RC had an oppurtunity to be associated with Larsen &Toubro at Mumbai.
Your encouragement and belief in us is making us to strive to be one of the top training companies in service sector !

We will always :

STRIVE TO EXCEL .......
Rgds.,
Team RCHS
 

RC WITH PRE-OPENING TEAM OF CLUB MAHINDRA, VIRAJPET, COORG


RC WITH TEAM CLUB MAHINDRA, GOA



RC WITH TEAM RAJDHANI OF MIRAH HOSPITALITY


Sunday, October 28, 2012

Thanx Murtuza ! Your feedback encourages RCHS to strive for higher benchmarks in training !

Dear Mr. Rajnish,

Was great being part of your training school for 2 days. Have received excellent feedback from every USOM(Unit Head) & all are eager to pass on the same to our people.

I agree you cannot change people in 2 days, but the learning we got definitely will bring a great step ahead in our thought process.

Thank you on behalf of my entire team for the value add you brought to our knowledge, skills & attitude.
Wishing Mr. Rajnish all the very best for all success to come & looking forward to another milestone at Bangalore soon.

From,
Team Rajdhani !!!           


Warm Regards
Murtuza Ayaz | Assistant Manager - Human Resources | Mirah Group - Hospitality Business

RC AT GREEN PARK HOTEL, CHENNAI


RC WITH KAPILAN, TRAINING MANAGER, GREEN PARK HOTEL, CHENNAI


Tuesday, August 21, 2012

THANKS AKSHAY !

Dear Rajnish,
 
Greetings!
 
Thank you so much for your invaluable trainings and support. The trainings conducted by you brought new learnings and insights. The method of training, your style of interacting with the participants and the knowledge shared by you has always been "Wow", as also rated by the participants at the end of your training sessions.
 
It was indeed a good learning experience for me.
 
Thank You
 
Warm Regards
 
Akshay Khanna
Manager - Training  
The Orchid
Mumbai

Saturday, August 11, 2012

RCHS TIES UP WITH HOTEL SHAMROCK INTERNATIONAL

HOTEL SHAMROCK INTERNATIONAL , 3 STAR DELUXE PROPERTY AT RAIPUR, SIGNS UP WITH RCHS FOR MANAGEMENT AND OPERATIONAL CONSULTING