Greg Willman, Chairman & CEO of Naf Naf Grill, reveals four strategies for running more efficient restaurants.
In the fast casual industry, inconsistent operations can be an Achilles heel for new businesses when trying to unlock successful growth. In the crowded space, streamlined operations is one way to stand out against competitors and attract loyal customers and franchise partners. Since becoming the first franchisee and now the CEO of Naf Naf Grill, I’ve gained valuable firsthand insights into Naf’s operations, and how essential it has been for us to find that operational sweet spot.
Given my background, I have a unique perspective and multiple points of view on the inner workings of our restaurants. My understanding of the operational challenges that restaurant operators face allows me to help develop strategies for streamlining efforts, enhancing profitability and maintaining a brand’s authenticity and consistency. Here’s what I’ve learned.
1. Simplify products and procedures
One of the cornerstones of our streamlined operations at Naf Naf has been the strategic evaluation of the number of SKUs required in our operation. We’ve been able to significantly lower our overall supply costs and simplify our processes without compromising the quality or variety of our menu options. I encourage operators to focus on essential ingredients and streamlining the menu in order to reduce complexity in the kitchen, enhance efficiency, and deliver a more consistent product to their customers.
2. Harness technology, operational data and customer insights
In today’s restaurant landscape, technology plays a pivotal role in enhancing operational efficiency. It is imperative for restaurant owners and operators to implement advanced tech solutions such as point-of-sale systems and inventory management software, informed by customer analytics and feedback. These tools not only optimize a restaurant’s day-to-day operations, but also provide valuable insights into customer preferences and behaviors. Leveraging these technologies allows for data-driven decisions that improve both the customer experience and operational efficiency.
3. Optimize workflow and staff efficiency
Efficient workflow and comprehensive staff training are critical components of streamlined operations, especially in fast-casual restaurants. For restaurant operators, prioritizing these elements is key to ensuring high service quality, effective teamwork, and a focus on customer service and food preparation. It is important to be attentive to workflow optimization and ongoing staff training as this will result in a more productive and cohesive team, capable of delivering exceptional and consistent service.
4. Addressing the costs/value relationship
The restaurant industry has faced significant cost increases over the past decade, from higher labor, the increasing cost of inputs, and rising construction expenses. Restaurant operators must take a multi-faceted approach to these challenges, focusing on four key areas: Food and Paper Cost, Labor and Operations Efficiency, P&L and Pricing Optimization and Build Out Costs. By addressing each of these areas strategically, the doors will open to optimizing a restaurant’s operating model and enhanced profitability. Restaurant operators should also be constantly aware of the relationship between portions, input costs, and the brand’s value proposition, and continually monitor and adjust operational practices to maintain the appropriate relationship and balance among these elements.
By paying attention to and studying these factors in our system, Naf Naf has become better equipped to optimize our brand, performance for our team members, franchise partners, and investors. As a franchisor, it is important to regularly audit and self-evaluate your system against these benchmarks. By embracing new processes and procedures, utilizing technology, optimizing workflows, and comprehensively addressing box economics, restaurant operators can enhance the brand experience for all stakeholders.
