Originally Posted by Bhowie
1. No one touches the till except for the boss/senior management.
* This is very inefficient and it also breeds problems with the climate of the staff. You are going to get really backed up to if only 1 - 3 people are operating POS machines. I'm not sure how you can separate FOH staff from operating the POS machines. Maybe I'm not understanding your use of the word till.
2. Every entrance, exit, till and kitchen nook and cranny is covered by CCTV.
*I think this is a very bad thing. It breeds a feeling of distrust amongst the staff. If you are doing inventory control, you should be able to find thievery. There are other signs that should point to staff slacking off as well.
3. Everyone gets the same price for everything, no exceptions.
*Disagree with. Piob gives a good counter example.
4. The owner must either be in the head of the kitchen and have number two as head of the front staff, or vice versa. There is no such thing as managing off site.
*I think this is true as well, at least in the start. Unless you are looking to expand, or you have more money than God, you need to be their to protect your investment
5. There must be no wastage whatsoever. You must never buy more than what you forecast can sell in the next two-three days. This keeps quality up and helps you keep a lid on costs.
*I agree with this. This will help maximize margins. Inventory control can be difficult at first, but is very doable with a little time and practice.
6. The owner must open and close the place themselves. That means doing all the prep work for the day at least an hour before staff walk into the door, making sure all surfaces are cleaned to a spit shined finish and resolving all the books for the day after closing.
*This is a good rule of thumb as well. At least open or close. Not so sure about the prep work or cleaning. I think it is more important to make sure this is done correctly and manage someone who does this.
7. The owner must be able to do every single job and train up staff themselves. This is where experience in the industry separates the goers from the pretenders.
*I think this is true. If the shit hits the fan with staff, you need the ability to train quickly and do the job yourself.
8. Maintain absolute discipline. In the kitchen and out front the staff must obey every order from you without question. Both front and back ends should be run like the military. Do not be afraid to fire people on the spot for insubordination.
* Once I read rules 1 & 2 I'm not shocked by this rule. Not everyone can/should have the same style of management. Having high expectations does not need to be coupled with a Draconian style of management. You catch more flies with honey yada yada. You can have high expectations and be very demanding, but you can be more, not sure how to express this properly, positive in the way you do this. With that said, not everyone is suited to managing in that style. You have to play the game the way you know how. Not everyone has the play style of Tom Brady, but there are plenty of QB's out there who play differently and have won superbowls.
My 2 cents. Excellent post and a quality discussion. That said, I would comp MarkI's gf if she came in