While all business owners have to worry about creating the right culture and properly handling their customers, those in restaurant management face some significant additional challenges. The great restaurants are built by creating an atmosphere of comfort and pleasure, making the dining experience something to be anticipated and fondly remembered.Fitting Your Management Psychology to Your Restaurant Of course, the type of oversight that is appropriate varies with the type of clientele and environment for the particular facility. However, if your goal is to build a long-term presence as a destination restaurant, there are several basic characteristics that will shape your approach. First and foremost, a fine restaurant is in the hospitality business, and that requires an attitude of a caring host, one who seeks to ensure the enjoyment of each customer. There is, in fact, an entire school of study that focuses on the concept of “psychological ownership” in the restaurant and hospitality industry. It is a complex subject, but the simple explanation is that effective restaurant management comes from developing a sense of ownership for the operation, even if not the actual owner. If you start with the philosophy of ownership as the cornerstone of restaurant management, every aspect of the role becomes more understandable and focused. For example, keeping a kitchen spotless even when there is no concern over an imminent inspection is the attitude of an owner, not just a paid manager. You want a clean and compliant kitchen because it reflects on you and keeps your customers safe. Likewise, you view your restaurant as a retreat for your customers, a place they can come and relax and enjoy a fine meal. Wanting to meet their expectations, you ensure everything from the menu to the design to the ambiance fits your concept of how to please. That makes it an act of sharing and enjoyment, not simply mechanically following checklists and regulatory requirements. As a final point, the proper psychology for managing a restaurant is a proper perspective on profit. The goal of restaurant management is always to achieve the right balance between profit and quality. If you are delivering on the other elements, your customers will pay the price to deliver the quality they want and deserve. While all business owners have to worry about creating the right culture and properly handling their customers, those in restaurant management face some significant additional challenges. The great restaurants are built by creating an atmosphere of comfort and pleasure, making the dining experience something to be anticipated and fondly remembered.
