Myriad Management Methods: Restaurant Managers Tell All

To examine the strategies restaurateurs use to manage their businesses, 94 people in the profession were questioned about such areas as how they manage personal and professional time, how they train employees, and where they obtain information for decision making. Respondents indicated that they keep their energy levels up through exercise, meeting challenges, and careful scheduling of their time. They use the personal approach to motivating employees, offering positive feedback and a good working environment. The most prevalent type of training is an unstructured apprenticeship. Some respondents view planning as their primary function, but many have trouble finding time for structured planning. Among the sources of information cited for decision making are seminars, trade magazines, employees and peers, competitors, and actual operating statistics. A genuine concern for people seems to be the primary criterion for running a restaurant well.