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Implementing Change

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Implementing Change My Way
Fernando Cortez
Brandman University

Abstract This paper discusses the process in rebuilding a struggling restaurant. It discusses what is going on and why the restaraunt is struggling, this paper gives you a step-by-step process as I implement change my way.

Every organization will have its up and downs. Some organizations keep track of these ups and downs on a year to month basis for example every year in the month of September restaurants expect a decrease in sales. But what happens when there’s a decrease in sells occur in July and August when according to reports year after year July and august are huge months for sales in the restaurant industry. Maybe something needs to change.
Being hired to turn restaurants sales around I will have to implement change the first phase of change will be the analyzing phase. I will have to work at the restaurant as a manager of course and analyze every aspect of the restaurant, such as the menu, staff, and local competition.
The fist part of analyzing the menu is I would need to find out what products are selling and what products are not being sold as much, then question why are they not being sold as much. And what hot items can be added to a menu to up sells. Investigating local competition would be the second step to implementing my change. I would want to know how well sells are for other restaurants are they as low as are sells or are they making more money than us, and what are they doing to make more money. Analyzing my staff will be the biggest challenge I will work there for a whole month before any changes are made I will see what employees are doing good and where they are not excelling at and fix this issue.
After the analyze phase is over I would need to implement change, I will make a few changes to the menu spice it up a little bit, I see other restaurants are doing well so I cant blame it on the economy or the area the restaurants located I see it falls in the staff, I have learned that staff isn’t charging for every soft drink ordered not charging for sides, not up selling and offering appetizers. The bartenders are giving out free drinks so they can get bigger tips and service all around is horrible.
Plan of action my first step will be to hold a meeting discuss with my staff what I learned about them. Step two implements a training plan and test that lets me know each employee is able to do their job correctly. What will be on this test is. * Is the customer being greeted by the server or bartender with in one minute of being sat down * Are alcoholic beverages being offered * Are appetizers being offered * Are all soft drinks being charged onto the bill * Main course up selling sides such as (guacamole) * Is desert being offered * How fast is the bill taken care of
Once this is implemented and taught to all my staff I will expect sells to increase. Integrity I will have to talk to staff and enforce integrity issues so my staff knows giving away product is stealing this is a huge problem through out the restaurant industry and I will have to let my staff know I have a zero tolerance policy for this. At this point I will monitor employees and see who needs extra help with there jobs and who needs to get let go, I will continue to hire for new possible talent to keep my service team strong. Now that my change has been implemented it will result in hire sells for the restaurant in many ways, Enforcing integrity issues will ensure all beverages and food is being charged and paid for, making sure all soft drinks are being rung up is very important when servers get busy they tend to forget to ring in soft drinks many time this hurts daily goals. Implementing a good training program for my staff will ensure great service and hire the average bill by following my steps; also great service leads to customers returning to spend more money.

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