Tips for Running a Fine Dining Restaurant and Bar

Tips for Running a Fine Dining Restaurant and Bar


A restaurant is placed which satisfies all appetites with plenty of food to eat for breakfast, lunch and even dinner. At the same time it provides various drinks that the customers may need. A bar is a place where people go to relieve themselves of the stress of the day or night by having some forms of drinks; they are also able to find some food in such kind of places.

A good restaurant should be able to create updated comfort food that is both big in portion and flavors for great value. Extensively small plate should offer items that the locals crave. Also the restaurant is serving breakfast, lunch, après and dinner with excellent food, genuine local color band exceptional value. 

Tips for Running a Fine Dining Restaurant and Bar

Objectives and Aims

Always for the restaurants or anything to be in place it must have some objectives and aims that it will tend to follow the latter, the objectives are;

  • The goals are to enjoy an innovative drink selection that stays true to the art of the cocktail.
  • To consume meals made from fresh food, free-range chicken, and meats that are not nitrate-free.
  • With its versatile selection of ready-to-eat and drink options, it provides ample time comfort.
  • Providing excellent coffee, hot and cold drinks, baked goods, breakfast, and lunch service.
  • To have an ideal location for refueling before a day’s activities.
  • And have free parking as well as nutritious, fresh produce.
Literature Review

Managers of bars and restaurants are in charge of the day-to-day activities of a company, managing inventory, executing staffing decisions and making sure customers are satisfied with the dining experience (Krezz, 2012). As the manager you’ll need to have strong math skills to handle large quantities of cash.. Although the food service management field was expected to experience relatively slow employment growth from (bureau of labor statistics, 2008-2018) reported that the outlook for job opportunities would be good during that time, due to the amount of managers who will leave the food service industry (US Bureau, 2008). Food service managers, which include a restaurant and bar managers, made a median annual income of$48, 130 in May 2010. They often have the benefit of free meals from the restaurant for which they work. Some restaurant gives bonus to managers who meet certain sales quotas.

Although no educational requirement for opening your own restaurant and bar are necessary, you should be able to educate yourself in various aspects of business operation in the food industry to increase your chances of success. You must meet state and local requirements for operating a food and alcohol serving business. In addition, you must stay in control of your employees, chefs, bartenders and accounting books ensure a smoothly operating business.

Steps to Follow

Business Operation and Management

One should be able to take a business class that familiarizes him or her with the specifics of starting a business in your own state. Learning how to write a company plan is a skill that many people acquire, file returns with the Internal Revenue Agency, network, and locate the best place for their business in these courses. These classes are often conducted by professionals, so take advantage of the ability to receive direct career guidance from the state. Other management courses show you how to handle staff such as cooks, bartenders, and servers.


Running a profitable restaurant involves balancing the books of accounts. To balance the accounts, one should have a basic understanding of accounting. If you have little experience handling company funds, estimating employee paychecks, or making food and produce purchases, take a quick accounting course. And if you plan to employ an accountant to run your restaurant, you can try to train yourself about simple accounting knowledge and procedures in order to remain interested in financial management.

Food Safety

Once the food is safe, the lives of customers are safe too. So the sanitations and food safety is the number one concern for restaurant management (Dahl J.O, 1994). Failing to do that a health inspection by the state can shut down your restaurant. Although chefs learn about food sanitation and kitchen safety during their schooling you should have the basic knowledge to influence and motivate new employees and the existing staff.

Bar Basics

These are always the basic but very much important requirements used within the food industry. Many states require bartenders to gain certification by taking a responsible serving-alcohol server certification course. The course teaches how to serve alcohol safely, when to stop serving intoxicated individuals, how to check false ID cards and how to be professional in the workplace. If you plan to act as a bartender, you will need to take the course to be in accordance with state law..

Food Marketing

Any business must be marketed so people know it exists (Amy F, 2011) The same goes for any restaurant business. If you have no creative ideas on how to market your restaurant, take a marketing course to learn about what works well for the food industry. This may include online marketing, social media advertising and offering sales, discounts and in-restaurant competitions

How to Handle Customers in the Bars and Restaurants

In dealing with the customers in these particular places the following steps should be followed to ensure a smooth run of the food and drink business

  1. Your Restaurant Staff

The first step in great customer service is your restaurant staff. A well trained front of house staff will keep customers happy and coming back for more. Not just anyone can wait tables or tend bar. Good wait staff is among the most talented people out there. They are friendly, but not annoying..

  1. Customer Complaints

The next great step in customer service is how you handle customer complaints. No matter how hard you try, things are bound to go wrong once in a while. Food gets burned, orders get forgotten in the middle of a dinner rush, or new servers simply forget all their training. No matter the reason for the complaint, the important thing is to try and please the customer. 

  1. Show Your Customer Appreciation

Actions speak louder than words, and that is certainly true of customer appreciation. There are countless ways you can show your customers how much you appreciate their business. And it doesn’t have to cost you a lot of money (or any money in some cases).

  1. Be Responsible

Responsibly serving liquor is probably the biggest way to show customers you value them. After all, you don’t want to see a patron who’s had too much to drink get behind the wheel of a car and hurt himself or someone else.

Problems and Solution

In every organization there must be problems. So we must be able to solve some of the problems that may arise in the bars and restaurant. Becoming a successful problem solver will help you immensely in this business. It’s important to have a staff that is trained on how to circumvent common issues that come up with customers. The following are some of the ways to solve problems;

Good Training

Good training is imperative to developing a strong, cohesive staff. Train your staff members according to the way you want your business to be run. Although some, maybe most, of your staff will have prior restaurant experience, do not rely on this and consider them trained. Give them as much detail about the company and protocol as possible.


Certain situations will arise that require calming down an angry customer or assisting someone who has slipped and fallen in your dining room. How you go about taking care of these occurrences will be very important to your reputation as people share their negative experiences far more often than their positive. You do not want to get a reputation as a place that treats your customers poorly. Excellent customer service is essential to most restaurants’ success. Yes, there are exceptions here but most people desire to be treated well.

Angry Customers

I would guess that nearly everyone has either dealt with an angry customer, being one themselves or both! Angry customers are customers who feel as if they are not being heard or respected. They may be irate and combative, using foul language, raising their voice, or even becoming physically threatening. Or, they may be silent and aloof. However their anger manifests itself, you must know how to listen to their experiences and complaints. This is your number one job and through this step alone, you have a good chance of diffusing the situation to a much more manageable level. 

Sick or Injured Customers

If a customer becomes sick or injured, make sure they get appropriate treatment immediately. This may mean they get home safely or that they are taken to a hospital emergency room depending on the situation. You must be sure to have the appropriate general liability insurance which protects you in the event that a customer hurts himself in your restaurant or develops food poisoning after eating there.


Not keeping the place clean (washrooms especially) will kill a restaurant. Successful bars and restaurants invest in retaining their customer base as seriously as seeking to attract new customers and staff training. For many years larger chains have employed the use of mystery shopping companies in order to gauge staff performance and customer satisfaction. This is now becoming much more accessible for smaller venues and offers a cost effective solution to ensure that important detail such as dirty toilets, sticky tables, poor service, staff incivility, as well as a wide range of additional testing categories are at the very top of your employee’s agent.

  • Amy F. (2011). Restaurant Marketing System. US: Reboth Publishers.
  • Dahl J.O. (1994). Restaurant Management. New York: Haper and Brothers.
  • Krezz, K. (2012). Food protection manager certification. Restaurant Journal , 21.
  • US Bureau. (2008, March 11). US Bureau of Labour Statistics. Retrieved March 10, 2013, from
  • US Govt: