September is a month of transition for many restaurant operators, as student employees return to school, traffic levels decline for the fall season, and patio space is no longer in such hot demand. Operators can become overwhelmed with these seasonal challenges, and a fresh approach can help get a better handle on fall operations.
Here are some tips for operators looking to make the most of the month:
- Traffic often drops off this month as vacations end and school is back in session. This means that labour can become an issue. If enough summer staff have returned to school, you may find yourself at optimum labour levels, but if not, there may need to be some adjustments made to your staffing to reflect the slower traffic. Making cuts early can help maximize your margins and allow some room for increasing labour again once traffic picks up for the holidays.
- Conversely, if too may staff members depart, operators can be left understaffed and that can mean slower service and longer wait times for your guests – not to mention overworking your existing team. Ensure that you are managing your staff and traffic levels for optimal staffing and service wherever you can.
- Once the weather cools, demand for the patio can be inconsistent, so develop a plan that optimizes staffing while still making that space available to interested patrons. Cross training staff and creating an open and closed patio schedule can help operators manage the space optimally before winter comes. If your patio is four-season, use the fall to implement any upgrades, test out any heating equipment, deep clean the space, and start winter set up before the weather turns too cold.
- As September is a transitional month, switching from prioritizing monthly metrics to looking at weekly numbers will help you better manage your profit and loss (P&L) statement and allow you to make changes that take immediate action.
- Consider switching to a more seasonal menu as the weather turns cooler and diners seek comfort food from their favourite restaurants. Cross-use ingredients, examine supply chains, and search out local suppliers to save costs and better manage your inventory.
- Use this month to plan for the next three months. Look at staffing levels, seasonal LTOs, holiday catering and events as the start to a successful fourth quarter. As traffic slows, marketing will be a key part of your strategy, too. Think about fun events, food holidays, and other ways to stand out from the competition and attract guests to your restaurant.
As we transition into fall, operators will find success by analyzing current data and adjusting their strategy to maximize labour, attract attention, and drive seasonal traffic.
