Episode 114: Developing a SWOT Analysis for Your Restaurant

<p> <strong>https://restauranttopia.com/episode-114-developing-a-swot-analysis-for-your-restaurant/</strong></p> <p> </p> <p><strong>What</strong> is a SWOT Analysis – INTERNAL - Strengths, Weaknesses |EXTERNAL - Opportunities, Threats</p> <p><strong>Why</strong> conduct a SWOT? </p> <ul> <li>So YOU understand where you stand</li> <li>So your Management understands where you stand</li> <li>So your Employees of ALL levels understand where you stand</li> <li>TAKE ACTION</li> </ul> <p><strong>Who</strong> should be a part of this analysis? – All Managers – FOH, BOH, assistants as well as Chefs</p> <ul> <li><em>“But Dave, my FOH and BOH don’t get along…” You might have uncovered your first Weaknesses</em></li> <li>Once you’ve completed this project, develop a presentation to the entire staff on what you are going to work on</li> </ul> <p><strong>How:</strong> SPEND TIME BEFORE – Set a number for the initial list… would recommend a stretch goal.</p> <ul> <li>Go thru the list yourself beforehand and make the list five more than you could come up with.</li> </ul> <p><strong><u>Strengths:</u></strong></p> <ul> <li>Areas you do best – Have fun and let your staff brag a little… <u>Also, be Self Aware and Honest.</u> <ul> <li>Culture, Quality of Food, Profitability, Price Point, Service, Cleanliness, Promotions, Bar Business, Advantage of others in your area – certain Cuisine, Memorable Décor, Marketing campaigns</li> <li>Once you have a list – Go thru and rank the Top 5 that return the best for Operations (<strong><u>PROFITS</u></strong>!)</li> </ul> </li> </ul> <p><strong><u>Weakness:</u></strong></p> <ul> <li>Areas you feel need improvement – Be Honest, Candid and invite the same from your Staff <ul> <li>Culture, lack of training, outdated equipment, Slow POS, Turnover…</li> <li>Training is a weakness in most local, independently owned restaurants: OWN IT and Improve! <ul> <li>Set up a Training Team to help put together a program for the future.</li> <li>New Hires and Current Staff</li> </ul> </li> </ul> </li> </ul> <p><