| A well known experienced restaurateur once | | | | typically spend a fair amount of time and wasted time |
| summarized the restaurant, night club and affiliated | | | | every working day are firstly time spent with vendors |
| food industries as "In the restaurant business you (the | | | | and suppliers. |
| owner) have to be there (on-site on the premises | | | | The second is in the preparation of ingredients |
| inspecting and supervising). Otherwise the hams start | | | | themselves or on items that lack profitability for their |
| walking out of the freezer all by themselves. This may | | | | venture. |
| be one way of looking at the food service trade yet | | | | For purchasing one stop shopping and automated point |
| at the end of the many restaurants, cafe and bistro | | | | of sale systems are the way to go. Sure its as if you |
| owners may wonder who got the best deal. For all the | | | | are driving all over town getting the best bargain - |
| hours put in they just as well worked for someone | | | | however in most cases your most limited commodity |
| else and not had the headaches and responsibilities | | | | overall of yourself in your business is your time. Time |
| owning and running a business entails. Putting in such | | | | wasted is not only money thrown down the sink but |
| hours is not only hard or impossible on a family life, but | | | | also your precious, limited time squandered. Make it a |
| in the end may well work out to a wage below the | | | | point to try to deal with one vendor only or in the |
| minimum wage of their state per employee hour | | | | cases of specialty items - as few vendors as possible, |
| worked. | | | | and on an appointment basis only. Preferably on top of |
| How can an owner of such a business manage and | | | | that you can schedule one block of time per week - at |
| juggle their workload so that all in they are putting in | | | | your preference for that purpose. |
| reasonable and human work time hours? | | | | Food preparation is another area where time can be |
| It is common and popular route now for those wanting, | | | | saved even if you feel that you must make |
| or always wanting "to open a restaurant" to go the | | | | "everything from scratch". Often owners and |
| franchise route. It is not so much that you are buying a | | | | managers of food and hospitality service industries not |
| restaurant or any other business when you purchase | | | | "leveraging" their suppliers enough or "reinventing the |
| a franchise. It is that the purchaser is obtaining for the | | | | wheel" when if they only asked their favorite suppliers |
| value of his money proven systems. It is the systems | | | | or even outside specialty providers if they might not |
| that are on the table - not the food service or | | | | supply basically that identical product or service. |
| hospitality business. | | | | In the end delegation and systems employed can both |
| Two areas of emphasis that owners and operators | | | | save your business as well as your health and sanity. |