“Take good care of my business, when I’m away”

“Takin’ Care of Business by Bachman-Turner Overdrive

The setting

Due to the backdrop, time, and the service and products sold, a restaurateur needs to be hands-on. It is a business that prepares and serves food and drink nevertheless. The owner/operator can only afford to be away occasionally. He’s got to be there, ready to get his hands dirty so to speak, more so than in most businesses.

An operator can’t take his eye off the ball for a second. Food and liquor are volatile commodities, and quality will suffer quickly without constant and detailed attention.

Petty theft by staff can also be rampant. I heard through the grapevine of staff that supplied their home kitchens with linen napkins, cutlery, and small utensils from my restaurant. Don’t get me started on food and liquor shortages.

The hours

With the potential for 7 days per week and late hours, a strain on a personal life is ever present.

Whose driving?

Management need to have their hands on the wheel and steer. As a result, a restaurateur needs reliable and trusting management to ensure the quality and security of the business. This is especially the case when the owner is away.