Issue link: https://read.uberflip.com/i/1184562
USICERINKS.COM NOVEMBER.DECEMBER.2019 / 35 WORK OUT A DEAL AND PARTNERSHIP WITH A FOOD MANAGEMENT OPERATION, AND DESIGN IT TO MEET THE comfortec figure rental comfortec hockey rental sharpen your EDGE out profitable food efficiently and effectively with your existing equipment. If not, an option is to use vendors with portable equipment and kiosks to produce the food. If you plan to run the operation internally, are you ready to pay a manager the money needed to run the operation? More often than not, restaurant managers work best off profit percentages, as they operate the business as if it were their own. People in this business are better at what they do when they are involved in the profit. A motivated staff breeds professionalism, and transcends itself to the customer. Also, this is a cash business. Who is better to watch the tills than someone whose pocket is directly impacted by the discrepancies? Training, supervising, motivating, and rewarding the staff is key if you want to create an environment your customers can feel. No matter how well you price food or design great menu ideas, if you can't find, keep, and hire good people, the business will take a hit. If all of this is beginning to sound like a lot of work, and outside your area of expertise, the option to running the operation internally is to contract a professional operating group. Take a close look at joining forces with, and creating a team that understands the importance of all facets of the customer experience, and build a team accordingly. Work out a deal and partnership with a food management operation, and design it to meet the needs of the facility. Yes, food operations can be daunting, but a reasonable trade off is cutting a deal that creates a formula for success. A creative arrangement with shared profit percentages can always be worked out if you are dealing with a group who genuinely accepts your interests. Use your resources to handle the human element of customer service. This keeps your finger on the pulse and involved with operations. At the end of the day, go with the arrangement that is best for your business. Remember, it is not always about profits! In the beginning especially, when setting your identity, it is the public perception of the way you are conducting business and treating customers that pave the way for your success. J