The Art of Restaurant Management: Trends, Challenges, and Pathways to Success

Presented by Avetis Aghabekyan The culture of the restaurant business is deeply rooted in tradition. Despite modern entrepreneurs striving to breathe new life into the industry and streamline processes, it remains a blend of traditional practices and time-honed business processes. What should one know before entering the restaurant business? Presented by Avedis Aghabekyan, a member of the Armenian Businessmen Association, the Institute of Management Consulting Armenia, AIM Global Foundation, and the European Business Association of Georgia, as well as the head of one of Armenia's leading private investment organizations and a member of its board of directors. Aghabekyan also manages several renowned restaurants in Yerevan and is actively involved in advancing various business projects in Armenia. – What happens when an entrepreneur, lacking specific knowledge and skills in restaurant business management, starts a business? Unfortunately, this is a common occurrence in our reality, as many perceive the restaurant business as easy to organize and manage. After establishing the business, they begin to manage it intuitively (to the extent they imagine) and later face serious challenges. – What are the global trends in restaurant business culture? In 2022, notable global trends include: • Decentralization of businesses (from city centers to quieter suburbs) • Vegetarian and healthy food options • Wine-oriented gastro bars and restaurants • Concise and succinct menus • Off-premises services (delivery, staff provision) • Digital solutions and gamification (contactless payments, apps, QR menus) – How is this sector developing in Armenia? Which restaurant businesses have achieved significant results? Like everywhere else, the restaurant business in Armenia experienced a significant decline due to the COVID-19 pandemic. The impact was more severe here, compounded by war and post-war instability. However, positive trends are noticeable in-service quality, customers' gastronomic tastes, and the culture of dining out. Restaurants that prioritize customer-centric approaches and professional staff training are achieving notable success. – What does an entrepreneur gain by entrusting the development and management of a restaurant business model to a specialist? Generally, it is advisable for any specialist to focus on their field, especially in the restaurant business, which is highly sensitive and fragile. Entrusting the business to a specialist reduces risks, avoids potential mistakes, and ultimately saves unnecessary expenses. – What path does a restaurant business consultant take towards professionalism? A restaurant business consultant must first be an expert in the field, having worked in various roles from line staff to director. This ensures a clear understanding of any employee's perspective, accurate problem identification, and objective, unbiased decision-making. True professionalism emerges when the consultant's interests align with the owner's, and actions are taken solely in the organization's best interest. The path to professionalism involves continuous self-improvement, leveraging acquired knowledge and accumulated experience. – Where does restaurant business management begin, and what nuances should be considered? The management process begins with planning. A well-planned restaurant business is easier to manage, as the management structure, mechanisms, and basic standards are already in place. A critical issue is that restaurant managers often lack or superficially perform supervisory functions, significantly reducing business efficiency. Weak or absent supervision often leads to increased costs, theft, staff indifference, and business decline. The most crucial nuance in the restaurant business is the significant human factor, which must be acknowledged and managed effectively.