The Basics of Restaurant Management | How to Run a Restaurant

The point about tracking food cost percentages is crucial — most new managers I've seen struggle because they don't run those numbers weekly, and by the time they notice waste it's already eaten into margins. Do you find a specific inventory cadence (daily vs weekly counts) works better for keeping that under control? 🍽️

There's also hirearchy issue in premises. Let says a new manager got hired and obviously he doesn't know about the menu but staff work there some older some younger thinks that they know the premises better and they should be the manager so that's the typical reason why they are not manager coz they may have known the premises but a management role is contain many other things than just knowing the menus things. Well what would you say about it?

Will this also be implemented on the online only delivery bases restaurant?

Please hindi language

Please hindi language

GET OUT WHILE YOU CAN

Thank for your tips and advice you gave bad i find my boss they want me to benice and to be friends with them if i spoke for their mistakes i always get a blame to me only and sometime they said that i never work properly if I say anything to the employee they always say i don't have a right

Thank you for your video

Thanks

Some of the best managers were cooks because they can do it all whilst becoming a transformative moment for them. Even the angry cooks resolve and evolve. Its quite an amazing phenomenon.

It's not even harder buh ohhhh

Thank you for sharing.❤

thank you…

What marketing strategies do you suggest?

Ciao Massimo mi trovo nel Sud Africa e vorrei sapere come dirigere ristoranti. Mi trovo senza lavoro attualmente e non ho mai lavorato in in ristorante da manager.

Duty of a restaurant manager
https://youtu.be/P8vZ3Ircb68

As a kid with no restaurant experience, the manager in suite and tie would help me clean it out. It is not a glamorous part of restaurant work. However, it is vital.

Even when cleaned regularly, it can hold some vicious orders. Without regular cleaning, this oder persuades everything, from the sent in the dinning room to the taste of the food.

The importance of the basics. Over the years I have worked at several restaurants, potions from dishwasher to management. A few weeks back I eat at a restaurant for the first time. As soon as I entered the door there was a pungent oder I re-experienced it in the taste of the food. I remember my first job as a dishwasher and being introduced to the grease pit. A grease pit for those who do not know is a large usually metal container located in the floor near the dishwasher. This container needs to be manually cleaned out about every three months or so.

Is there a book that teaches you how to be the general manager of a restaurant? As in what you do on a daily basis and with clear examples.

Good day Mr.Massimo Montone,I was admired by your experiences…I already experience managing an restaurant at Amari Cafe and restobar…but I did stop because of pandemic. As off now I want to continue but I'm having a problem on my financial.. I have a very nice place here near the beach good for having a cafe restaurant or restobar…I like you to become my partner.would you like to Invest.

This a very helpful video. Thank you so much. Am planning on opening a Filipino and Thai Food Fusion restaurant ❤

Thank you for your informations

Hello I just opened a little take out spot in Mexico. I have about 5 months since I opened it and at first sales were pretty good but started to go down the past 2 months. It's only me and my wife working here and to be honest it's a lot of work. I really need help on figuring out a smooth way to keep things in order and hire staff so we won't be exhausted working 12hr shifts everyday.

🤍🔥

thank you for the information

Hiring and Training staff 4:13

Hello I just opened a resto-bar in Ecuador, I have little experience on this industry. I am trying to manage it the best I can. It has been 3 months since I opened and my sales report is low. I dont know what else to do.
Recomendations?

My aunts restaurant is falling apart: losing customers, high prices, poor quality of food, poor time management and staff turnover, no training for staff with handling food. These are my recommendations to her staff but she doesnt want me to tell her what to do

you cant teach someone to run a restaurant with some foolish program, it takes years of learning, mistakes, successes and failures. 55 years in, i know. these companies are everywhere now, trying to get a piece of the pie. gordon ramsay would struggle without his name being what it is. and by the way john taffer , the biggest fraud ever

nice content I like your italian accent

Great help.
Thanks my man.

Is there a video or more information on how to increase the profit margin of your restaurant?

After this video I am considering to just hire aa restaurant manager instead of doing it myself. I would be involved but I think I would need help with all the tasks.

Thank you for this video! I enjoy your content a lot. The information you give is short and to the point but very valuable.

Would you recommend that a person who wants to go into the restaurant industry do some job shadowing so they can get used to the processes etc?