Get The Jump On 2017

Get The Jump On 2017

It’s time to put 2016 to bed and get a head start on the New Year. Be proactive, and determine what can be tackled now to make your operation run like clockwork for the rest of 2017. Here are some thought-starters:

The Taxman Cometh

Make tax time less taxing on your blood pressure this year. Begin early to organize the materials necessary for tax preparation, and familiarize yourself with current tax laws affecting the industry. The National Restaurant Association website has an “Issues & Advocacy” tab on its homepage with vital tax information of which operators should be aware. Visit www.restaurant.org. or visit the Internal Revenue Service website at www.irs.gov.

Lighten Up

With spring on the horizon, take an objective look at your interior decor. Is it dark, depressing and outdated? The current trend in decorating runs toward white, light and fresh. This scheme appears modern and clean, which will appeal to everyone from Millennials to Baby Boomers. While a major remodeling project can cost you a bundle, a simple paint update will do wonders in the short-term.

Spring Cleaning

Speaking of spring, enlist your staff to help with a thorough house-cleaning, back, front and exterior. Pay special attention to cobwebs in hard-to-reach areas that the regular cleaning crew may overlook. Management can set a terrific example by pitching in. A little elbow grease displayed by the boss will inspire the rest of the crew. Some of the perennial offenders for collecting grease and grime are exhaust fans, ceiling fans, HVAC vents, ice machines and coolers. Don’t forget to reward your people for their extra effort – perhaps with a group outing to a local attraction or a special dinner.

Employee Relations

Fostering a healthy relationship between management and staff should be one New Year’s resolution that is faithfully kept year-round. More and more operators are subscribing to the belief that it makes good business sense to develop a comprehensive employee relations plan – the primary goal being to attract and retain the best talent. Recruitment and retention should be top-of-mind, since you are competing with lots of other operators for staffing. Establishing a reputation as a great place to work is one of the key components.

Menu Engineering

Take an objective look at your menu. Does it reflect the food image you are trying to project? Examine each menu item, and determine whether it truly is a keeper that resonates with your patrons, or is it just taking up valuable real estate on the page. Is it a classic or a moldy oldie? If your claim to fame is authenticity, weed out the pretenders. Consult the article focusing on 2017 Trend Predictions from industry experts in this issue of Restaurant Inc for insight into the future.


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