The hospitality industry is very much a people focussed career and requires much of your personal energy to service customers and care for staff that also do so on the front line each day. Your personal energy is an important component productivity. Most people cycle between positive and negative energy states during the work week. But the percentage of time spent in positive and negative moods varies significantly. Some people seem to be overwhelmingly negative, which makes to tough for them to work in hospitality! Others in similar circumstances can remain much more positive.
Therefore, to increasing the time spent in a positive state will improve your personal productivity. Here are a few suggestions to be mindful of that will not only support your working conditions and those around you but also your personal life:
1. Work first on your relationships.
A simple yet prime issue, relationships are both our best sources of happiness and our biggest sources of problems and frustrations. Developing good relationships and improving or ending the poor relationships in your life will increase your personal energy. An effective tactic to start improving your relationships is to develop better personal boundaries and standards and work on reducing tolerations.
2. Develop a routine to start every day in a positive mental state.
It is very helpful to start the day with a routine that creates positive energy. Many people find activities like an early morning walk, exercise, meditation, quiet time, etc., effective in getting their day off to a positive start. It is easier to stay positive, if you can start with a positive attitude.
3. Learn how to monitor your current mental state and changes to it.
This is a complex area, but if you can link negative mood changes to a source or cause, then you are frequently in a position to quickly change back. The important point here is once you are in a negative state, get the message or value from the situation, then take some action to return to a positive state.
4. Create an energizing physical environment.
Invest some time and money to make your personal surroundings pleasing and energizing to you. Some small items may make a big difference to how your personal space affects your moods. Poor lighting can lower your mental state, especially in the winter in rainy Vancouver! Some people report a big improvement in their mood just by cleaning up their bedroom and making the bed before leaving for work. Clutter is de-energizing to many people. A sink full of dirty dishes is de-energizing to some. A small water fountain can create a feeling of energy.
5. Carefully monitor your self-talk.
Negative self talk is a common source of low moods. When you are hearing negative self talk, be alert to the unrealistic, overly negative messages. Focus on getting any truthful message, then shifting out of overly self-defeating criticism. It is true that we are usually our own worst critic.
6. Deal with problems effectively.
Problems are a part of life. Few people enjoy problems. But, in many cases we can learn from them and it may help to ask yourself several questions, such as:
•What am I contributing to this problem?
•What Life Lesson have I been missing here?
•What is the worst that can happen and how can I improve on that?
•What am I doing right?
•What am I going to do differently?
7. Focus your energy on attracting more of what you want.
Time and energy spent dwelling on problems is frequently better spent pursuing desirable goals. It helps to examine your own contribution to any difficulties and understand how you may need to change. Then be sure to ask others directly for what you want from them; don't fall into the trap of under communicating. In this way, you are always making course corrections and moving forward.
8 Be a positive energy source with others.
Negative energy seems to attract negative results. Keeping your own mood positive can encourage positive moods and suppress negative behaviour in others.
9 Avoid using negative energy as an energy source.
Many people have a shortage of positive energy in their lives and use negative energy as their energy source. They create busyness, use deadlines, crises, and problems to keep them going. In many cases, their motivation patterns shift entirely from seeking pleasure to avoiding pain. In most cases, serious burnout is the eventual result of becoming dependent on negative energy sources.
Showing posts with label managing a restaurant. Show all posts
Showing posts with label managing a restaurant. Show all posts
Tuesday, July 13, 2010
Saturday, February 06, 2010
Bedroom Communites and Your Restaurant
Apparently, bedroom communities will continue to sleep well, so to speak. According to a study by research company, Mintel, the under 34 crowd rank a restaurant's proximity to their workplace, not their home, as very important/important when selecting where to dine (62 percent of 25 – 34 year olds and 55 percent of 18 – 24 year olds, versus 41 percent of all respondents).
Its new report suggests that in the current economic conditions value has become the mantra of many contemporary diners. However, convenience still resonates with the out-to-eat crowd,as well as extended hours (ie: late-night)and speed of service, especially for those under age 34.
"Though value remains important to diners in this economy, our survey reveals convenience may be equally as important," said Chris Haack, senior analyst at Mintel. "Young adults and young families, especially, are pressed for time, making restaurants an easy and often necessary solution for meals. As foodservice establishments struggle for revenue, improving convenience may help them get diners in the door."
The report also' points out these consumers' attitudes toward delivery and takeout, including:
* Forty-three percent of respondents say they've cut spending on delivery and takeout this year.
*Approximately one in six 18 – 34 year olds say they're spending more on these convenient services compared to 2008.
* In the past three months, 18 – 34 year olds were twice as likely as the general population to have ordered delivery.
* Approximately 30 percent of them picked up food from a restaurant, compared to 20 percent of all respondents.
Restaurants make mealtime easier, especially for 25 to 34 year olds, many of who work full-time or have young children. Nearly half (49 percent) say they dine at casual restaurants because they’re too tired to cook, while 40 percent do so because they have no time to prepare a meal. (This compares to 40 percent and 30 percent of all respondents, respectively.)
But special occasions, food quality and socialization remain top reasons that younger adults go to restaurants. “Restaurant usage is truly integrated into the lifestyles of adults under age 34. Many people value the fact that they can get quality food with minimal effort at a restaurant. As a bonus, they can spend that meal time with friends or family,” said Haack.
Its new report suggests that in the current economic conditions value has become the mantra of many contemporary diners. However, convenience still resonates with the out-to-eat crowd,as well as extended hours (ie: late-night)and speed of service, especially for those under age 34.
"Though value remains important to diners in this economy, our survey reveals convenience may be equally as important," said Chris Haack, senior analyst at Mintel. "Young adults and young families, especially, are pressed for time, making restaurants an easy and often necessary solution for meals. As foodservice establishments struggle for revenue, improving convenience may help them get diners in the door."
The report also' points out these consumers' attitudes toward delivery and takeout, including:
* Forty-three percent of respondents say they've cut spending on delivery and takeout this year.
*Approximately one in six 18 – 34 year olds say they're spending more on these convenient services compared to 2008.
* In the past three months, 18 – 34 year olds were twice as likely as the general population to have ordered delivery.
* Approximately 30 percent of them picked up food from a restaurant, compared to 20 percent of all respondents.
Restaurants make mealtime easier, especially for 25 to 34 year olds, many of who work full-time or have young children. Nearly half (49 percent) say they dine at casual restaurants because they’re too tired to cook, while 40 percent do so because they have no time to prepare a meal. (This compares to 40 percent and 30 percent of all respondents, respectively.)
But special occasions, food quality and socialization remain top reasons that younger adults go to restaurants. “Restaurant usage is truly integrated into the lifestyles of adults under age 34. Many people value the fact that they can get quality food with minimal effort at a restaurant. As a bonus, they can spend that meal time with friends or family,” said Haack.
Wednesday, February 03, 2010
"Food Fast" Trend - A Customer's Perspective
Although single restaurant operators and large corporate chains may have a distint definition of their business segment, from a customer's point of view, the restaurant industry is no longer divided into clear-cut segments. With the increasing growth of the fast-casual concept, and the addition of curbside service to full-service restaurants, a dual concept has emerged: food fast.
Customers now perceive the traditional fast food and "food fast," options on par and expect meals served quickly with flavor, quality and ambiance.
Consumers, who once defined "fast food" as quick-service, drive-thru restaurants and convenience stores, now include other restaurants segments in that definition. A significant percentage of consumers (41 percent) are reporting that their idea of places offering "fast food" has expanded to include fast casual restaurants such as Panera Bread and full-service restaurants offering carryout and curbside service, according to Technomic Inc.
Keep these findings in mind:
* Nearly half of consumers (49 percent) say they eat at fast food restaurants at least once a week; about one fifth of consumers said the same for fast casual (16 percent) and full-service (20 percent) restaurants.
* One out of four consumers (24 percent) say they’ve increased their visits to fast food restaurants in the past year, higher than for any other restaurant segment
* Roughly half of consumers (52 percent) say that a fast food meal should be delivered within five minutes; consumers are willing to wait somewhat longer for items they perceive as "food fast."
* About a third of consumers say they would like to see dedicated take-out areas at fast food (32 percent) and fast casual (33 percent) restaurants.
* Efficient ordering and carryout options at full-service restaurants have strong appeal. Call-ahead ordering for pickup, separate take-out stations, and curbside service interest 40 percent, 37 percent and 31 percent of consumers, respectively.
(The Status and Future of Fast Foods: Consumer Trend Report is based on data from a November 2009 survey of 2,000 consumers. The report integrates industry data from the Top 500 U.S. restaurant chains, select secondary sources and menu analysis from Technomic's MenuMonitor database. Appendices include menu and concept profiles of 10 innovative food-fast concepts, and comprehensive demographic breakdowns for fast food and fast casual restaurant user groups and consumer clusters.)
Customers now perceive the traditional fast food and "food fast," options on par and expect meals served quickly with flavor, quality and ambiance.
Consumers, who once defined "fast food" as quick-service, drive-thru restaurants and convenience stores, now include other restaurants segments in that definition. A significant percentage of consumers (41 percent) are reporting that their idea of places offering "fast food" has expanded to include fast casual restaurants such as Panera Bread and full-service restaurants offering carryout and curbside service, according to Technomic Inc.
Keep these findings in mind:
* Nearly half of consumers (49 percent) say they eat at fast food restaurants at least once a week; about one fifth of consumers said the same for fast casual (16 percent) and full-service (20 percent) restaurants.
* One out of four consumers (24 percent) say they’ve increased their visits to fast food restaurants in the past year, higher than for any other restaurant segment
* Roughly half of consumers (52 percent) say that a fast food meal should be delivered within five minutes; consumers are willing to wait somewhat longer for items they perceive as "food fast."
* About a third of consumers say they would like to see dedicated take-out areas at fast food (32 percent) and fast casual (33 percent) restaurants.
* Efficient ordering and carryout options at full-service restaurants have strong appeal. Call-ahead ordering for pickup, separate take-out stations, and curbside service interest 40 percent, 37 percent and 31 percent of consumers, respectively.
(The Status and Future of Fast Foods: Consumer Trend Report is based on data from a November 2009 survey of 2,000 consumers. The report integrates industry data from the Top 500 U.S. restaurant chains, select secondary sources and menu analysis from Technomic's MenuMonitor database. Appendices include menu and concept profiles of 10 innovative food-fast concepts, and comprehensive demographic breakdowns for fast food and fast casual restaurant user groups and consumer clusters.)
Tuesday, January 26, 2010
Playing Fair - Employee Conflicts
For a manager, maintaining objectivity can be the hardest part of conflict resolution.
Here are some simple ways to overcome your own personal bias to assess the issue at hand and deal with it most effectively:
1. Use as many sources of data as you can gather and make sure you get all the facts. Focus on root causes rather than peripheral behaviours.
2. Don't take one person's version of the situation as fact, usually two or more perspectives will need to be taken into consideration.
3. Since the majority of workplace conflict stems from miscommunication, engage active listening skills to ensure each fact is completely understood before moving to the next.
4. Some issues have a long gestation period, so remember that the most obvious cause may not be the root cause.
5. Recognize differences between those involved, and isolate any existing prejudices or stereotypes at play.
6. Avoid getting caught up in the blame game. Your objective should be to achieve a mutually beneficial result for all involved.
7. Separate any performance issues from the conflict issue. Acknowledge any bias towards high-performing employees.
8. If you are unable to separate yourself from the issue, seek advice or assistance from a neutral third party.
Here are some simple ways to overcome your own personal bias to assess the issue at hand and deal with it most effectively:
1. Use as many sources of data as you can gather and make sure you get all the facts. Focus on root causes rather than peripheral behaviours.
2. Don't take one person's version of the situation as fact, usually two or more perspectives will need to be taken into consideration.
3. Since the majority of workplace conflict stems from miscommunication, engage active listening skills to ensure each fact is completely understood before moving to the next.
4. Some issues have a long gestation period, so remember that the most obvious cause may not be the root cause.
5. Recognize differences between those involved, and isolate any existing prejudices or stereotypes at play.
6. Avoid getting caught up in the blame game. Your objective should be to achieve a mutually beneficial result for all involved.
7. Separate any performance issues from the conflict issue. Acknowledge any bias towards high-performing employees.
8. If you are unable to separate yourself from the issue, seek advice or assistance from a neutral third party.
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