For todays blog I’m shifting focus on a local business in Troy, Alabama: Sister’s restaurant. Sister’s is open 6 days a week for lunch (every day except for Saturdays), and Thursday and Friday nights. Doors open at 11:00 and stay open until 2, and for dinnertime, 5-7. For Sister’s, equal to any successful business, it is important for management to stay on top of operations to keep things going smoothly and to keep profits rolling in.
Sister’s is a buffet, so customer’s wait in lines to serve themselves. Because of the success and popularity of the restaurant, people are continuously coming in and out, making a “need for speed” apparent for serving guests drinks, cleaning tables, and getting dishes to the back for cleaning. If even one worker in the front of the store slacks off, it can slow down the seating of guests, causing dissatisfaction, which can lead to potential losses of revenue in the future. That being said, a manager will keep an eye on employees to ensure workers are doing their job at a reasonable pace, whilst maintaining a smile on their face.
In the back, dishwashers and the people preparing the food must remain diligent to the task at hand. If a dishwasher gets behind on washing dishes, the whole restaurant suffers; customers must wait for clean utensils and cups, which will cause customers to complain and upset the waitresses who get blamed for what isn’t even their job. As for the cooks, they must plan out preparation ahead of time to ensure a new batch of food can replace a finished batch just as the last bit is getting scooped up.
So, like any business, the different departments, per se, must work together to successfully deliver the highest quality of service possible.