In February 2006 Sir Nigel Crisp, Chief Executive of the British National Health Service, retired at the age of 54. It was generally considered that Sir Nigel had retired before he was fired and yet 6 months previously he had been one of the most highly regarded administrators in the government and tipped as a strong contender for the top job at some point in the not too distant future.So what had happened, and more to the point, what does this mean for you as someone who is running a business not a healthcare organisation?
Sir Nigel had to leave because the Health Service was running towards a very substantial deficit - estimated at around ?800 million for the financial year as a result of its inability to control costs. At first sight this looks like a clear case of maladministration or simple incompetence, but it's actually more subtle than that.
The problem arose because the Health Service's traditional method of controlling costs which had served it well for over 50 years no longer worked. This established method was actually very simple. When the money was spent, even if they hadn't reached the end of the financial year, they would stop doing work. They would close hospital wards, lay off staff, stop offering services.In this way they controlled costs but at the price of very variable service and very long waiting lists.
This year, it all changed. For the first time the government set the NHS very stringent standards on the length of waiting lists. The fate of hospitals and their chief executives was very closely linked to their ability to deliver on these performance targets. When they found they couldn't deliver on the targets with existing resources they were forced to go over their cost budgets and that's where the problem arose.
As a business owner, you should be asking yourself whether you might be in a similar position about to suffer the same fate. You in your business have a large number of discretionary costs which, taking a very short sighted view, you can manage up or down to meet your short term financial targets. But what happens if the market suddenly imposes higher standards on you? Think about for instance about your product development . Think about your marketing spend, your investment in sales forces, your efforts in developing new markets, or your customer service. These are all areas where you can control costs in a relatively straightforward way. The consequences for future performance are far less obvious.
Markets have a nasty habit of suddenly imposing large improvements in performance. What was quite acceptable suddenly becomes substandard as new competitors arrive. If you would like to be sure you are not going to be caught out in the same way as the NHS was as, think about how you are managing these supposedly discretionary costs. Do you know the difference between acceptable and really first rate customer service? Do you know the difference between the cost of product development that more or less keeps you where you are or doesn't show any decline for 2 or 3 years and product development that would move you ahead? Do you know the difference between the cost of marketing expenditure which will more or less keep you as you are compared with marketing expenditure which will increase your share? Are you even reaching the minimum level? Are you confident that you are doing enough this year to be still where you are in terms of market share or reputation or profitability in the coming years?
Remember, it's not about controlling costs - it's about understanding and managing the results that those costs produce.
How To Control Costs
In this competitive environment of the hospitality industry, it is no longer enough just to have the best food on the block. Careful attention to the actual elements of running your restaurant business is essential to ensure continued success. Two of the most important business elements on which to focus your efforts are controlling costs and building sales revenues.
Cost controls do not necessarily mean cutting and slashing your budget, but rather understanding what each item served to the guest should cost, and then insuring that the food quantities and labor required to produce and serve it are in line with your budget. While menu pricing depends partly on what the market will allow, consideration must be made to making a fair profit. This is where an added part of cost control comes into play–understanding what your business is being charged by its vendors.
On the other hand, generating sales is an integral part of continuing your business success. This is done by making sure your current customers remain loyal, repeat customers along with attracting new guests from your competition. One of the best ways to achieve this can be done simply by paying attention to the small details of each customer's dining experience. A satisfied guest becomes a powerful salesperson for your business.
* To determine customer satisfaction, consider asking your guests to rate your restaurant on a scale of 1 to 10:
• Ratings of a 9 or 10 mean that this guest is a “promoter” of your restaurant.
• Middle ratings mean that this guest is “neutral” to your restaurant and is likely to try your competition.
• Low scores indicate trouble. These dissatisfied guests are not likely to return and have a potential to sway other customers from trying your restaurant.
In addition, attracting new customers can involve tweaking your marketing tactics. Understanding where your future customers are and reaching out to them with the right message is a powerful way of attracting new guests. "Be My Guest" gift card promotions might be the deciding factor on a busy family's dining decision. This type of a program allows the guest to choose what they enjoy eating, increasing the likelihood of a positive dining experience.
As you consider ways to increase your business's sales, be careful not to overlook your existing customers. Have your staff suggest complementary items that will enhance the guests' dining experience–it's a win-win for both . Also, consider rewarding your most loyal customers. Identify repeat guests and make them feel welcome each time they visit to keep your restaurant at the top of their dining establishment lists. You, your managers and your staff can make a loyal customer's day by simply greeting them by name and telling them it is good to see them again.
By paying close attention to controlling your operational and food costs as well as pleasing new and repeat customers, you are taking a good first step toward continued success.
*For more information on this concept, check out Fred Reichheld's book,” The Ultimate Question.”
Both Alastair Dryburgh & Dave Baker are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
Alastair Dryburgh has sinced written about articles on various topics from Home Based Business, Marketing. Alastair Dryburgh is Chief Executive of Akenhurst Consultants, a consultancy which works with companies who want to improve the bottom line but are frustrated with the limitations of painful cost reduction.. Alastair Dryburgh's top article generates over 2400 views. to your Favourites.
Dave Baker has sinced written about articles on various topics from . Dave Baker, Inside Sales Team Leader for Radiant Systems, wrote this article about how restaurants can control costs and build revenue to ensure. Dave Baker's top article generates over 590 views. to your Favourites.