PROBLEMS THAT MAY CAUSE SALES LOSSES:

* Problems with work-related people * Problems with equipment or facilities * Personal problems

1. Problems with work-related people

A. Problems with Employees and Food Providers
We’ve all being there. One of your waiters (or your chef or hostess) gets sick precisely the day that you have a big party, and it is too late to replace them.

Your provider, who promised you to deliver the special food for that super-exclusive dinner that you were preparing for - for an entire week - is nowhere to be found. One thing after the other occurs.

A good way to deal with this problem is to always have a plan B.

When you create your schedule for your staff to work, have always at least one person on call in case something happens. Tell your staff that they won’t be called unless it is absolutely necessary, and that you will compensate them by giving them an extra bonus if they have to come to work.

Explain to them that this is not a “nice to have”, this is a need and therefore non-negotiable. You can be flexible on the order (rotation) of on-call status. The people who are off have other commitments and other plans, but if they understand how important this is and they know that this will be on an exception basis and that they will get generously compensated, they will agree with the conditions.

It is also a good idea to have your staff cross-trained so that a waiter can be a replacement host or your host can replace a server if necessary.

Same thing in the kitchen: Your cooks should be able to cook any of the dishes even if the chef is sick or taking a well-deserved vacation.
If you have read Module 1 from my Seminar, you already understand how important is to have great staff, and why it is totally worth it to surround yourself with the best people you can find.

Regarding the providers: Make sure that you get everything that you need for your meals way in advance so that you have time to plan if something doesn’t get delivered on time or arrives in bad condition. Don’t wait until the last minute for any shipment, even if the providers promise you that it will get there.

If, for whatever reason, you must wait for the delivery, make them sign a contract (it doesn’t have to be very long or formal, one sheet with some clauses will be enough) so that if they don’t deliver the goods on time, you have the right to obtain missing products from another source, and also the right to decline the products if they are delivered late.

They should also compensate you for the difference in price. I think that this is fair and they shouldn’t refuse to sign it.

B. Problems with Clients
I dedicate the first 3 modules of my seminar to consider your clients as your main priority. I will give you a brief overview:

Basically, you need to fall in love with your clients and try to make their experience in your place as pleasant as possible. They are the ones who give you the money to keep your business alive, and should be your first priority.

A disgruntled client is bad business, and they will tell others about their (bad) experience in your place (including thousands of readers in forums and restaurant review web sites) so do your best to compensate their unhappiness and make them feel good again.

2. Problems with Equipment and/or Facilities.

Things break, and it always happens when you least expect it or we need them the most.

However, there are some things that you can do to prevent/mitigate these kinds of problems:

1. Perform routine maintenance of all your equipment.

Although you will spend some extra money, it is worth it if this saves you grief and expensive emergency repairs.

There are companies that specialize in maintaining and servicing your appliances on an ongoing basis. You can get an annual contract with them with scheduled visits to check all the equipment, etc.

Think about this as insurance for your well-being.

2. Keep in your