At some point in almost every young person’s life, usually fairly earlier into their work career, they set their sights on a leadership position within whatever organization they have gained employment in.  While restaurant management may offer its own rewards, it isn’t a task that just anyone is well suited for.  Successfully managing a restaurant requires the ability to think on your feet and to multi-task to a high degree.

It is because the duties of a restaurant manager are so stringent that leadership positions within a restaurant are often broken down into a number of subsets, such as assistant managers, crew leads and the like.  In many large restaurants the kitchen may operate under the auspices of an executive chef who undertakes most of the duties of managing kitchen operations while a floor manager supervises the servers and greeters.  However, at the top there must always be one main supervisor holding the totality of operations together into a fluid and cohesive whole.

At the very core of anyone with an eye on advancing through the ranks of restaurant management must be a strong sense of customer service and duty to the public.  The successful manager understands that his or her first duty is always to the customer.  This is often displayed by the most successful managers, not in how they deal with customer complaints or concerns, but in their willingness to get out there with the rest of the staff and assist customers on an especially busy night.  At heart, all good restaurant managers are still servers or cooks at heart.

It is for this reason that many restaurants choose to promote from in house.  Anyone who has never filled the entry level roles in a dining establishment could never hope to have the in depth understanding of the intricacies of restaurant operations coupled with the true spirit of service.  It is almost a universal truth that the employee who worked his or her way up from the kitchen to the office will do a better job than a party brought in from the outside.

Since the best managers generally come from in house, it falls to existing management to be able to spot potential, initiative and a natural bent toward leadership within the ranks.  Employees demonstrating these capacities should be encouraged to develop them and placed into leadership roles as soon as they are ready.  The shift lead of today is the outstanding manager of tomorrow.
Of those traits listed above, initiative is probably the one most often overlooked or left uncultivated.  A decent manager will ensure that all of the day-to-day duties of a restaurant are carried out, that employees are performing up to expectation and that customer issues are handled appropriately.  That is simply the baseline that defines an adequate manager.  The truly good manager, the one you want running the show in your absence, is the one who shows initiative.

The employee with initiative doesn’t ask, “Did I do an adequate job?”  The employee with initiative doesn’t even ask, “Did I do the best job I could do?”  No, the employee who will make a great manager some day is the one that asks, “How could this job be done more efficiently and effectively?”  It is this sort of employee that, when promoted, will begin to look for ways to improve the restaurant and make it more profitable.

You may have seen the vans around, or wondered about the various flyers you have seen at a franchise expo. Or perhaps you’re just looking into starting up your own franchise and started to wonder about Filtafry, as it’s been noted for being a more environmentally friendly franchise. There are many different reasons that people ask questions about Filtafry, whether they are food service professionals interested in the services provided, or perhaps regular people just looking into a new franchise option. No matter who you are, understanding just what Filtafry does is important- this is no ordinary franchise. Filtafry has been on the forfront of green innovations since the 90’s and they continue to grow and change with the times.

You may have really wondered what exactly Filtafry does- and that answer is a fairly simple one. Filtafry service is something that almost every food service establishment can use- waste oil and fryer maintenance. The oil is removed completely from the deep fryer, run through a micro filtration system which purifies it, making the oil both taste better and last longer. Most restaurants or other food service establishment noted a fifty percent reduction in the amount of cost spent towards waste oil once starting to use the Filtafry service. As the fryer is deep vacuum cleaned and temperatures are checked, it continues to be filtered and all debris removed. As you can see, this is something that would benefit most businesses that use a fryer, if not all, and that does suggest a strong client base, especially when you consider that most businesses will need a once or twice weekly visit. Once the oil reaches the end of its then extended life, it is disposed of by the Filtafry technician in a way that complies with all local standards for waste oil disposal.

For so many people who have been looking into making it on their own, being their own boss and stepping into being self employed- Filtafry has already groomed more than one or two success stories. Often, if you ask yourself a few key things prior to looking into perhaps buying a Filtafry franchise you will find the answer to the question: Can I succeed?
If you can answer yes to the following, you definitely have what it takes to be a successful FiltaFry Franchise Owner:
•Are you self motivated and hard working, wanting to see things through until you feel satisfied with the outcome?
•Do you understand that there’s much, much more to running your own business with Filtafry apart from simply servicing the restaurants? Though there is an extensive business and sales training portion of the four part training session, not everyone is cut out for the sales part, even with the impressive free demonstration available.
•Are you driven and willing to put in some long hours during those critical start up times?

These are just a few of the common questions that really, before starting any small business one should consider, but certainly, buying a franchise with Filtafry is no different.

As the economy seems to be having many Americans tightening their belts, others still yet are thinking ahead to the future, to what they can do to ensure not only a more stable financial life, but a long term commitment to taking back control of their finances and time. Looking into a Filtafry franchise, one of the very first things you’ll notice is, compared to many other franchises, the start up cost is surprisingly low. Another thing that many new Filtafry franchise owners notice, is that there is a genuine commitment to their success- from start to day to day operations, Filtafry does every thing in its power to ensure the education, training and success of each and every franchisee under their umbrella. If you have dreamed of working on a winning team, one that genuinely cares about the financial well being of their team members- then Filtafry just might be right for you.

The total average start up for a Filtafry franchise is an amazing bargain. Included in the total cost is of course the equipment package which does include everything you need to get started and begin your journey towards successful self employment, but also, an intensive training, one on one support, and many other support aspects for use for the duration of your business, class room training, and even having a seasoned Business Development Manager come to your exclusive territory and help you get things kicked off and on the right foot. There are not many franchises that include such a comprehensive training, let alone equipment and support the way that Filtafry does, and there is even a bigger package. For those who are ambitious and wish to really start something big, Filtafry also offers the Premier Package- which also includes three adjacent territories. Many franchise owners find that once they’ve got the hang of things, they’d like to branch out and the Premier Package gives them the opportunity to have those territories locked in from the beginning and so, if you’re the sort of person who has the drive and ambition to make it happen, this may be an option for you.

The prospect of owning your own business, as you can plainly see- it’s not unrealistic at all, as a matter of fact, the Small Business Administration puts out a list of franchise failure rates. This can be found at www.frandata.com, and the latest list- which goes from October 1, 2000 until September 31, 2008 showed that Filtafry was actually doing better than ever. What this means, is that Filtafry franchise owners were thriving- even during some of the most uncertain economic times seen in years. Remember, during that time frame there were whispers of another Great Depression and recession was on the lips of everyone, and yet, Filtafry franchisers were still thriving and continuing to succeed in their business. That’s a pretty big claim to make and one that is easily backed up. So it seems clear that when you have exceptional franchise owners and Filtafry, you’ve got a winning team.

In the current economic climate, financing your new franchise may be more challenging than it once was.  With less easily available credit, it is more important than ever to take stock of what is available to you from the onset.  Work together with your franchisor to find what options will work best for you to ensure that your business is established on a firm financial foundation.

Personal Resources

If you happen to be fortunate enough to be sitting on enough capital to start your business and float it through the rocky terrain of start-up then so much the better.  However, that ideal situation is not a reality for most, nor should you be constrained by it.  Nevertheless, the more capital you can generate on your own, the better off you will be.

Take a look at what you can realistically bring to the table.  Home equity is always a good start and can be leveraged as collateral for a loan to start your business.  Creating a C corporation from your 401k or (other type of retirement fund) can also provide you with a source of funding.  Rallying the support of personal private investors is also an excellent way of generating capital for your business.

Lenders for Business

Traditional lenders are still an option for starting up your business.  In the wake of the subprime collapse, many major lenders shut their doors, but those gaps in available credit have begun to be filled by alternative lenders.  Gaining the backing of the Small Business Association can dramatically improve your chances of finding a loan for your business.  If you haven’t committed to a franchisor yet, the SBA’s Franchise Registry also offers a great starting point and can help you find a franchise with strong credibility.

Site Specific Sources

If you have already committed to a franchisor, you might wish to explore sources specific to your state, area and even specific site.  Many states and cities offer financial incentives to encourage new business in the interest of economic development and job creation.  If you already have a site in mind, you would be wise to explore what financial incentives might be available through your landlord during the lease negotiation stage.

Other Sources

There are other available sources of capital targeting specific groups of business owners.  There is a wealth of support to be had by veterans, minorities and women (much of which is offered by the International Franchise Association).  These programs exist to increase the presence of these under-represented groups in the business community and to promote diversity.

Regardless of your financial background or situation, if you are determined and realistic in your approach to new business ownership, then you stand a reasonable chance of being able to fund your business venture.  Bring the same enthusiasm to your quest for capital that you intend to bring to the operation of your business.  Commit yourself to the same level of diligence and research in your investigation of available financial sources as you did in your search for the perfect franchise.

You rely on your managers to not only keep your restaurant running smoothly, but to keep it moving forward according to your vision of growth and development.  As such, it is essential to your business’s success that your managers be effective and proactive leaders.  Here are some issues and weakness to watch for and to correct to ensure that your management staff is the strongest and most capable leadership possible.

Communication

Effective managers must know how to communicate clearly and consistently.  Even the most motivated employee is going to miss the mark if he or she is unclear exactly what is expected.  Not only is healthy communication vital for establishing good relationships with staff and a positive work environment, but it is absolutely necessary in effectively conveying what is expected as far as employee performance.

Encourage your managers to discuss every aspect of the work environment and daily procedures with the staff.  Keep open lines of communication promote receptivity in  the general staff, and makes it easier for management to address the minor issues that come up along the way.  It is important that managers are able to offer gentle corrections as well as positive feedback for work well done.

Manager-Employee Relationships

Beyond the task of keeping up good lines of communication with employees, it is important that managers be able to maintain healthy and positive relationships with the staff.  By virtue of the very nature of the job, managers cannot be “best pals” with the staff and still be effective managers.  However, they can and should be able to keep professionally positive relationships with their employees.

Managers should treat their employees equally.  There is absolutely no room for favoritism in the workplace.  Managers should also be able to properly motivate the staff.  This entails being able to correct and critique without being unnecessarily harsh, balanced with the capacity to properly praise and reward good work.   In situations where necessary correction threatens to become an emotional issue, a good manager should be able to distance themselves from the employee’s emotion based response and maintain a calm and professional front.

Leading by Example

Your management staff should exemplify the highest ideals that you would like to see embodied by the entirety of your staff.  Encourage them to raise the bar for everyone by constantly challenging and improving themselves.  They will then be more able to convey this attitude of self-motivation to the rest of your restaurant staff.

A good manager should have an eye on the future of the business, not just an eye on surviving each shift.  To keep your company moving forward each manager should be motivated and capable of effective time management.  This means an ability to delegate responsibility when applicable so that the manager has the time to dedicate towards not only maintaining the establishment, but improving it.  Just as with the general staff, managers should be motivated to ask questions.  As your eyes, ears and mouth on the floor, they should feel compelled to make sure that they fully comprehend both the needs of the staff and your goals and standards for your business.

A strong management staff is the glue that holds your business together.  It is important that you, the owner, keep an eye out for weaknesses and address them.  It is up to you to make sure that your vision for your business is adhered to even when you are not on site.

Anyone who has operated a dining establishment for any length of time is well acquainted with customer complaints.  While contentious customers are certainly not the norm, they are something that has to be addressed.  Whether it is a complaint about service, quality, or cleanliness, it is important that you , your management and all staff members knows how to diffuse a potentially volatile situation and turn it into a positive dining experience that will have the customer coming back again.

Courteous Attentiveness

When a customer has a problem, your employees on the floor are your first line of defense (and often bear the brunt of the customer’s displeasure).  It is crucial that all serving staff is trained to listen and be courteously responsive to the customers concerns.  The employee should be able to repeat the customer’s complaint in a way that shows that he/she understands the problem and desires to rectify the situation.  A prompt apology can help defuse a situation before it gets unnecessarily negative.  On the other hand, a reactionary and temperamental employee can easily escalate a negative situation into a catastrophic one.

Employees should be trained to respectfully identify the customer’s problem and be able to relay that concern to the management.  It then falls to the management to address the concern and attempt to rectify the situation.  It is vital that the management be able to address the concern in the same respectful and courteous manner.  The chances are good that the offense to the customer was entirely unintentional, and the attention of a courteous and professional manager and a sincere apology will put the customer more at ease and is quite often sufficient to completely pacify and alleviate the concern.

Addressing the Issue

Once the problem has been identified and the customer has been made to feel that his/her concern is important to your establishment, it is time for the manager to take steps to rectify the situation.  Though a sincere apology may be enough to smooth over the customer’s injured feelings, going above and beyond is what will turn the situation around and bring the customer back.   It is up to the manager on duty to decide on an action appropriate to the situation

Whatever this issue is, immediate action in the presence of the customer is best, if possible.  If it is an issue of cleanliness, have a staff member clean the offense immediately.  If it is a problem with the food preparation, remake the meal.  Don’t be afraid to comp.  Though it is true that some customers will intentionally find fault for the express purpose of obtaining a free meal this is generally not the case and you cannot afford to assume the worst.

Do not chastise an offending employee in front of the customer.  This may mollify your customer, but it will also demoralize your staff.  If the problem is with a server, reassign a new server with the promise that the offending employee will be correct.  Again, don’t skimp on the apologies.

Give Thanks

Once the situation has been resolved and the customer satisfied with the service and attention that he/she has received, express gratitude.  Thank the customer for being understanding and patient.  Thank him/her for their business and let them know that they, personally, are appreciated by you and your business.

If handled properly, a potentially negative experience can be turned in to a public relations boon for your business.  Not only can you win over the offended customer, but you will also impress any who have witnessed the disturbance with how professionally the situation was handled.  I bit of finesse can make all the difference.

You’re probably already aware of the ebb and flow in customers in your restaurant and when to schedule more staff or cut back. This is a pretty basic thing that many managers are able to do usually within a month or so of taking the helm. However, now, using your Point of Sales system, you can cut back on losses even more and tack the way that things go down to the dime for future prediction of your staffing needs.

What Is a Point of Sales, or POS Terminal?

Most in the restaurant industry are already well aware of what the POS terminal is, however, this is just a short overview of the system and its benefits. POS terminals have replaced standard cash registers in most places of business, now, many also integrating a schedule and clocking in as well.
The POS keeps accurate records of orders, changes to orders, and tabs in restaurant settings, and this is where it is an extremely valuable tool in loss prevention- keeping complete and precise records of everything. Also, more than just having to cross reference to figure labor costs- most machines have an option that lets you stand up cost versus profit, tallying an accurate total.

Monitor Employees

The POS system is also incredibly valuable in making sure that employees are not abusing your time and break system by making it so there can be no fudging, no misunderstandings. A touch screen or button on the terminal is pushed, clocking them in and out and down to the second, so attendance related disciplinary actions are proven backed with ease.

As well, tracking the sales from each shift over time can help you to know which employees perhaps are not performing at their best, so that they can be counseled on better upsell technique or however you choose to handle those situations. Making sure that each moment of your time is taken seriously, a POS machine can certainly help you to cut your losses and prevent issues with time management in your restaurant.

Inventory

Many models now come with options for tracking inventory and waste, as well. Keying in the totals of all your own hand stock, sales and waste has never been easier to do than it is with a POS machine, and this handy tracker can also enable you to have easier access so that you are able to order only what you need. No more hassles with overordering, and waste in that regard. Keeping track of your inventory is a very important factor in preventing loss as well as keeping things running smoothly.

Utilizing a Point of Sales system is just one way to decrease the loss in your restaurant and help you to be a much more effect manager in your location, by enabling you to have a touch of the finger access to everything you need and helping you keep an eye out for those things you don’t.

Every restaurant manager should be looking for ways to cut costs and reduce overhead. Reducing expense of purchasing cooking oils, while reducing burn liability is an excellent way to accomplish this. A campany known as <a href=”http://www.slideshare.net/FiltaFranchise/filtafry-franchise-information-green-franchise”>filta fry</a> specializes in cooking oil filtration and fryer management to accomplish both of these tasks. Get more information at <a href=”http://www.businessbroker.net/franchise/filtafry.ihtml”>filtafry</a>.

Every potential business owner is well acquainted with the old adage, “location, location, location.”  That one word, repeated for emphasis reveals a great deal to the astute potential franchise owner, and can be cause for a fair amount of anxiety.  Just how does one go about selecting a suitable and beneficial location for a new franchise?

Fortunately, many franchisors offer assistance with finding an appropriate location.  After all, the franchisor doesn’t want to over saturate the market, and wants its franchises to do well.  However, the amount of available assistance varies from company to company and it is up to the potential business owner to find out just what tools are available from their intended franchisor.   As such, ascertaining the amount and type of real estate support available is a crucial part of the initial research any tentative business owner should conduct when deciding exactly which franchising organization is most suitable to the owner’s needs.

It is important that the prospective business owner approach the issue of location with as much knowledge and support as possible.  To this end, it is beneficial to expand the support offered by the franchisor and include a reputable local real estate broker and qualified lease attorney in the search for the right commercial property.  As a potential owner, should you feel that you are qualified and knowledgeable enough to forgo using a broker or attorney… reconsider whether or not you are really suited to business ownership.  Cutting corners in the initial stages of opening a franchise sets a bad framework for the burgeoning business and can end up costing more in the long run.

At a minimum, most franchisors provide franchisees with a specific criteria for selecting a suitable site and require that the franchisee get their consent for the selected location.  Again, they want to see the franchise succeed and location is a vital condition to success.  An owner looking for a location should expect to receive, and request if necessary, the franchisor’s data regarding population density of a desired location, accessibility data (such as traffic patterns and parking availability), business visibility and demographic statistics.  This information is invaluable in developing a clear perspective of the practicality of an intended locale.

While the burden of finding a suitable location rests primarily on the shoulders of the prospective owner, a good franchisor will be willing to be involved in most aspects of location selection.  The franchisor, franchisee and real estate broker should all work together to find an optimal situation.  A good real estate agent can clear concerns about lease causes that can result in unexpected expenses and a drain on the profits of a growing business.  There are often times means of financial assistance available from landlords, and a good realtor and diligent franchisor should be able to assist in indentifying such allowances.

Once a suitable location has been selected and agreed upon by the franchisee and franchisor, it is time to negotiate a lease for the property.  Any lease should be reviewed by a qualified attorney.  A good lease attorney can help insure that a franchise is protected from undue financial constraints, undesirable competition on associated locations, and other unexpected restrictions.  Again, a good franchisor should be willing to help guide the new franchisee through the leasing procedure.

From start to finish, it is ultimately the responsibility of the franchisee to select a property that will offer the new business the best chance to grow and flourish.  Assembling an effect support team is vital to this decision making process.  These players work for the franchisee to help ensure that the business starts on solid ground (both literally and figuratively) and has the best possible chance for success.

Starting a business and being your own boss is an exciting venture, but it should not be taken lightly. Proper support for your business is very important. Check out an example of a real franchise and how they run by visiting <a href=”http://filtafryreview.info”> FiltaFry </a> or <a href=”http://www.franchisegator.com/Filta-Environmental-Kitchen-Solutions-franchise/”> Learn about Filta </a>.

Waste vegetable oil is a natural byproduct of cooking and presents an interesting problem for any restaurant owner.  Just what does one do with the gallons, sometimes even barrels, worth of used vegetable oil accrued on a daily basis through the everyday workings of the restaurant?  Fortunately there are several options, some of which can even be profitable to the restaurant owner.

The most common means of disposing of the large quantities of waste oil generated by a restaurant is the use of a waste oil disposal service.  Depending on the area the restaurant is operating in, there may be several options in this.  In areas where there is not a ready demand for used oil a restaurateur may find it necessary to pay to have waste oil removed.
Locating a suitable disposal service is often as simple as turning to the local yellow pages.  Waste oil removal services are often listed under the heading “Oil – Used and Waste”.  It is a simple matter of doing a bit of research and calling around to see which service offers the best price and works with the restaurant’s schedule.  Often times refineries offer a waste oil removal service at lower cost than independent operations.

In some areas, where there is an applicable use and facilities that utilize waste oil, a restaurateur may even find that he can make money off of his restaurant’s waste oil.  Many waste oil removal services are willing to pay for oil that they then resell.  Waste oil is used by rendering plants where it is recycled into high energy fat used in animal feeds.  Used cooking oils can also be treated and turned into biofuel replacements or traditional fossil fuels in industrial environments.  Removal services in areas with access to such facilities are often willing to pay a restaurant owner a fraction of the price they are able to get per barrel of waste oil.

Another option that is growing rapidly in popularity comes from private individuals who have adopted the growing trend of using waste oil as fuel for automotive use.  In the current rise of environmental consciousness, more and more individuals are exploring the use of greener and more cost efficient fuels.  In the wake of this movement there has been a rise in the conversion of diesel engines to run on waste oil.  The process is safe and relatively inexpensive and has a great appeal to those seeking to lessen their carbon footprint or to lessen the burden on their wallet from exorbitant traditional fuel prices.  These individuals are more than willing to take waste oil off of a restaurant owners hands, solving the problem of waste removal for the owner and giving him the satisfaction of knowing that he too is playing a role in protecting the environment.

Waste oil is a normal and unavoidable aspect of restaurant operation, so it benefits the owner to survey the options available for its disposal before the grill is even fired for the first time.  As demonstrated above, there are numerous options available to the owner, some of which can even prove beneficial to the business.  It pays to do the research and find out what is accessible.

Every restaurant manager should be looking for ways to cut costs and reduce overhead. Reducing expense of purchasing cooking oils, while reducing burn liability is an excellent way to accomplish this. A campany known as <a href=”http://www.slideshare.net/FiltaFranchise/filtafry-franchise-information-green-franchise”>filta fry</a> specializes in cooking oil filtration and fryer management to accomplish both of these tasks. Get more information at <a href=”http://www.businessbroker.net/franchise/filtafry.ihtml”>filtafry</a>.

For over a decade Filta has been steadily gaining a world-wide reputation for excellence by providing food service owners and managers a cost effect and environmentally friendly way to manage fryers and cooking oil.  In 2008 Filta brought that outstanding quality and service to the restaurants coolers with their top quality FiltaCool line of products and services.  This amazing service can extend the life of your coolers and have them running at optimum efficiency.  FiltaCool achieves this by using a simple but highly effect filtration system, specifically tailored for commercial coolers to eliminate odor, regulate humidity and reduce concentrations of the gases that degrade and deteriorate foods.

Food Costs

Every year food service establishments spend an average of 30 percent of their annual income on food items.  FiltaCool filters drastically alter the harsh environment inside your coolers, reducing the factors that speed up the decomposition of your perishable goods.  As a result, your goods last longer, your waste is reduced and you save money.

To illustrate the point, let us assume a restaurant bringing in $1,000,000 annually with a 30 percent food cost of $300,000.  Of that $300k, nearly 35% ($105k) will be spent on produce, a good deal of which will have to be replaced after spoiling.  If FiltaCool filters eliminates just 2 percent of the cost of produce, that results in a savings of $2,100 annually ($175 each month) on produce alone.  In reality, this is a conservative estimate of what FiltaCool can save a business.

Energy Costs

The savings potential from Filta doesn’t end at reduced waste, however.  In an independent test, FiltaCool lowered overall cooler temperatures by 2-5 degrees.  As a result, FiltaCool filters were shown to reduce energy use by as much as 10 percent.

The standard 8′X10′X7.5′ walk-in cooler expends 20,000 kWh of energy each year.  If you look at the national average of $0.11/kWh, the cost of running a cooler out to approximately $2,244 per year.  FiltaCool filters reduce that by 10 percent, a savings of $224 per cooler each year.

Equipment Replacement and Repairs

There is an additional benefit to having your equipment running more efficiently, as well.  Because your equipment doesn’t have to work as hard to regulate temperatures in your coolers, its overall life can be extended by as much as 33 to 44 percent. FiltaCool users frequently report reduced spending on costly repairs and maintenance.

A 1.5 HP compressor with a 8200 BTU evaporator and 2 fans averages costs in the neighborhood of $3,000.  This units have a 5 year life expectancy.  Filta can add up to 40 percent to a units lifetime.  That is an additional 2 years and a savings of  $172 in equipment costs each year.

When you have FiltaCool units installed in your commercial refrigeration units your produce will last longer and you will generate less waste.  Your equipment will run more efficiently and last longer.  FiltaCool filters are inexpensive to install and maintain and are easily available from the same technician that already help you manage your fryers.  It’s all part of the Filta commitment to helping you save money and work “greener”.