Lloyd Gordon's Blog

Today the need for experts in the foodservice industry is growing as the recession lightens.  The need has developed because  operating a restaurant has become even more  evolved into the methodology of operating a complex foodservice effectively to maintain a profit under any economic circumstance. To be efficient, a facility serving food must adhere to ever higher standards of development, performance and efficiency in food, service and marketing. Achieving these standards requires management’s time and company money.  This  demand for high standards came about because:
1.    The marketplace has exploded, bigger was better.

2.    The customers was mobile and could  travel readily.

3.    Theme differentiation required elaborate ambiance.

4.    A wide diversity of foodservice outlets created overwhelming competition.

5.    Competition required allocating more funds, time and dedication to making marketing  work effectively.

But during this past major downturn in business, the maintenance of these  standards became  too cumbersome and expensive. TO THE RESCUE CAME GEC ONSULTANTS. We have developed three utterly new innovative programs for restaurant survival and financial solvency. GEC believes that restaurant operators who adhere to old established ideas will perish, while those with the foresight to take action now, will thrive and prosper. Newcomers to the industry indoctrinated in this new operating philosophy, also will prosper.

The initial program is “The Marketing Blitz” which was developed to maximize sales through aggressive marketing.

The second Program is “The Most Bang for Your Buck” which shows how intelligent purchasing can put money into the pocket of every foodservice operator.

The final Program in this series is “Learn to Enjoy Your Restaurant Again” which identifies how  stress  can strangle  a restaurant, bar, nite-club or catering enterprise by preventing the operator from functioning effectively. This Program suggests ways an owner or manager can overcome stress to regain leadership of the enterprise.

To see all of these Programs visit our website at www.gecconsultants.com  located on our home page. Examine them all, and then browse through our website for other useful articles, books, pamphlets and products which can be beneficial  to everyone in the Hospitality Industry.

© Copyright GEC Consultants, Inc. 2012
All Rights Reserved

Lloyd Gordon noted restaurant consultant announced that he is NOW offering a FREE subscription to his popular newsletter to everyone in the Hospitality Industry. He says, “ I call it the news of The GEC’s Insider’s Info Club. Subscribers will be kept informed of what’s happening in the industry as well as suggestions of what you can do about it. In addition, I offer you ways to save money.” You can take advantage of this FREE publication with no strings attached by clicking here. You should receive your initial copy in your e-mail within a week.

A young trainee in a fast food chain was asked recently what did he believe was the best type
motivation for him. Be replied, “To motivate me, let me do what I like to do best.”

An apprentice cook replied to the same question by saying, “Being motivated, I believe, is
trying to achieve something useful.”

A training supervisor for a restaurant chain lecturing to a room full of trainee managers explains, “Motivation is a word derived from the two words “motive+action” which together mean “a reason for movement.”

A zoologist recently defined motivation as “the act of rational or reasonable movement from
point A to point B. For an organism to ‘act’ there must be some benefit derived by going from A to B or the creature would remain at point A.”

A business tycoon claims that, “the accurate definition of motivation is the progressive
realization of pre-determined personal goals.”

Each of these definitions captures some essential qualities of the meaning of motivation. But
for the restaurateur, motivation can be summed up simply as a method for increasing an employee’s efficiency.

Experience has shown, that workers who “want” to do a good Job, who have a “positive
attitude” towards their daily tasks and who “enjoy” coming to their place of employment every day are going to accomplish better work with less supervision than those who don’t have these attributes..

We can define an efficient employee as one that produces a greater output. In engineering terms they speak of —–

PRODUCTIVITY = OUTPUT / INPUT

In restaurants, if a worker produces more with the same or less input than before, we claim that the employee is “more productive.” Thus, productivity in our business increases when an employee with the same or similar effort can handle more customers, wash more dishes, can cook more orders or can clear end reset more tables; accomplishing all of these within a reduced time span.

Spectacular productivity results have been observed when groups of similarly motivated workers labor together on a Joint project. When normally efficient people cooperate to achieve a specified productivity goal, working together with close teamwork and giving each other helping hands, the results due are amazing. This is due to what production experts refer to as “reinforcement of effort.”

When people work well together they tend to develop good interpersonal relationships that
reduce bickering, back-biting and jealousies. Such an environment allows them to concentrate on the job at hand. This results in tasks being finished quickly, effectively and accurately.

To receive additional information on motivating employees and the best methods to use,  see “How-To-Do” Answers for Specific Questions