Every year starting in mid-September and lasting through the end of October, the Hofbräuhaus Buffalo in New York, celebrates the Bavarian tradition of Oktoberfest with its local community. By Kelsi Trinidad
A DAY IN THE LIFE OF A FRANCHISEE
Every year starting in mid-September and lasting through the end of October, the Hofbräuhaus Buffalo in New York, celebrates the Bavarian tradition of Oktoberfest with its local community. The location’s franchisee and COO Brian Windschitl gears up for six weeks of celebration and massive crowds that flood into the restaurant to partake in this joyous German tradition.
The restaurant also acts as the setting for numerous birthday parties, banquets and community events. It’s safe to say that Oktoberfest is a very busy yet critical time in the franchise’s operation. It’s a period that relies on Windschitl’s years of experience to keep the brand running smoothly each day.
Kelsi Trinidad
Here’s a glimpse of a day in the life of a Hofbräuhaus of America franchisee.
5:30 a.m. Windschitl starts his day by checking his email, reviewing the sales for the previous day, looking at staffing and rosters and getting his to-do list together.
9 a.m. Windschitl heads to the restaurant and surveys its operation. He checks in with the chef and asks if there are any events or banquets scheduled for the day.
12 p.m. The restaurant opens for lunch, and Windschitl checks in with his staff and chef to make sure the lunch shift is ready to go. This includes checking the weather to see if the restaurant can open and set up its outdoor seating.
3 p.m. Windschitl meets with different vendors, team members and managers. He uses this time between shifts to look over marketing strategies and confirm the live entertainment or other events for the night.
4 p.m. Preparation for the dinner shift is underway, and Windschitl regroups with his chef and dinner shift staff. He also follows up on the night’s events and banquets.
5 p.m. As the dinner shift begins, Windschitl keeps an eye on how dinners are going and meets with managers to see what the next day holds.