Many restaurant owners or managers set ambitious goals and craft grand visions, but those don’t equate to a true strategy. A good strategy is grounded in a specific, coherent action plan.
- Theory & Analogy: A strategy is like a bridge. Your goal is the destination on the other side. The design of the bridge (your strategic actions) is what gets you there. Weak actions
mean a faulty bridge, no matter how appealing the destination. - Example – The Focused Menu: A restaurant with a 20-page menu may have the goal of “appealing to everyone”. Instead, a good strategy might be to narrow the menu, focusing on a specific cuisine or dining experience done extremely well. This focus allows for tailored marketing, efficient inventory management, and builds a strong reputation.
- Approach – Leverage Your Constraints: Limited resources are often a restaurant’s greatest challenge. A good strategy uses those constraints creatively. A small kitchen could mean an intentionally limited menu, ensuring consistency and maximising kitchen efficiency.
Conclusion:
Restaurant strategy isn’t a lofty document – it’s in the actions you take every day. By considering how those actions actively build towards your goals and embracing the power of focus, you shift from well-meaning ambitions to a plan that ensures your restaurant not only survives but thrives.
