Not only do regular customers spend their money in your restaurant, but they’re the best marketing team anyone could ever hope for — and at the end of the day great sales-builders.

Believe me, it’s awesome to have sales increases, but if you’re not managing the million small details required to control profit properly, it’s common for a restaurant to see sales increases at the same time as profit rate decreases.

Far and away, profit is the biggest reason why any restaurant owner or manager should treat their staff well.

In most businesses, it takes months or even years for employee engagement to pay dividends to the bottom line.

In restaurants it takes mere hours, sometimes even minutes.

But as a sieve leaks water, so restaurants can leak money when employees aren’t satisfied.

On the back-of-house side, food costs go through the roof due to poorly executed dishes, theft, improper food ordering and general lack of attention to detail both in food prep and on line.

For those restaurants with bars, free pouring, cutting corners and improper techniques can cost literally thousands per week.

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There is no way for a manager or owner to control these things other than through his or her people.

It’s a simple equation: treating staff well helps build sales and increase profitability.

The amount it costs to train, give incentives and create a fun and professional working environment is far less than the amount of money you can make consistently by doing these things.

My only explanation of why owners and managers don’t practice this here in general is a simple lack of knowledge.

And I frequently find myself wondering who trains the managers.

I genuinely feel that overall it’s ignorant and stingy owners that should share the brunt of the blame for poor restaurant and bar service in the region.

The ironic thing is it only hurts the owner’s own bottom line.

Until next time, good eating!

Ryan