Teach me to Spot Weak Points in my Business? Bar in Spain
How do I find the Weak Spots in my Bar/restaurant in Spain?
Well most big businesses would call in a Business Analyst to assess how efficient their business is running.
You can’t afford the luxury, but you have all the same problems to solve as does a big business, if you are going to attract a big enough share of the market, minimise your costs, maximise your profits in order to grow your business.
On My Blog I will Show You How to Analyse Your Business
Remember the market is out there, so firstly identify you target market.
Mine is people who live here in Spain or are on holiday and want:
- Hamburgers
- Pizzas
- Kefta Kebabs
That’s my target market, so now I must do everything within my power to build a business that attracts the largest sector of this market possible.
- Produce a great product
- Aim to attract the target market
This is where all good businesses start.
So you need to look at your small business in the same way that a big business looks at itself.
Today We’ll look at staff efficiency.
1) Give all staff a written job description (If the rubbish has to be taken out 3 times per day, that is somebody’s job and must be included on their job description). The job description is vital in controlling staff and getting the Max. out of them. Many arguments just don’t happen when staff have their job description in writing.
2) Watch your staff for a week and make notes on how each member does their job. (If you are husband and wife running a business, with a small staff, you still need job your own job descriptions description). At the end of a week review each staff members input into the business and how well they have honoured their job description. Give both Praise and Criticism and get staff members to express how they feel about their job and how the business might be improved.
3) Germaine to the food and drink business are happy smiling staff members, who are chatty and polite to customers. Teach you staff that they are playing a role and that hardly anything a customer says should be taken personally.
