What is the KonMari Method?
Neat freaks may already be familiar with the tidying-up methodology of Marie Kondo. Kondo’s technique, the KonMari Method, is a process used to clear up unwanted items basing the choices on whether or not the item “sparks joy”.
It has become incredibly popular since her book, The Life-Changing Magic of Tidying Up became a bestseller, and now Kondo’s new Netflix series has brought the revolution to a whole new audience.
Kondo focuses on purging unwanted items and organizing everything that is important, so that your items are easier to find. But can this simple approach to decluttering apply to a storefront business or restaurant? We say yes.
How can you use the KonMari Method in business?
The same process of tidying your home can be applied to your business with a few simple adjustments. Instead of asking “does this item spark joy?,” you can ask, “Is this item beneficial to your business goal?” If the item doesn’t help you work towards your goal, then you shouldn’t hold onto it.
Here are the steps for using the KonMari method for your business:
Step 1: Establish a vision for your business.
Kondo asks all her clients to draw or write out a clear vision of their perfect home. Taking this step with your business can help to clarify what it is you’re looking for: do you want your restaurant to be high energy, fast paced, and colourful? Are you going for a quieter lounge vibe? Should people feel energized or rested after visiting your establishment? What would you like your business to be known for?
You will be using this to determine the importance of every object on the premises, so make sure your vision is clear and accurate for what you truly want for your business.
Step 2: Categorize everything in your business.
1. Front of House
Items like your decor and decorations, any marketing or promotional advertising, or general displays would fall into this category. Basically anything your clients see and interact with would count as “Front of House.”
2. Back of House
Administrative and financial paperwork would count towards your “Back of House” items, as well as any other miscellaneous paperwork you may have about your business.
Any inventory you may have whether it be the stock in the kitchen, the merchandise you sell, or the supplies you use for your business can be sorted together.
Your furniture, appliances, and general equipment could be sorted as one category so you aren’t holding onto any outdated or unused items.
Step 3: Get sorting.
KonMari Method suggests that the entire process take place at once, however, that is not necessarily possible in a business environment. Try to involve your staff in the sorting process. They may have a more accurate understanding of what is actually used on a day-to-day basis than you do.
Sorting is the most important part of the process. For homeowners sorting out their belongings, this is when they ask themselves if the item “sparks joy,” but in your business it’s important that all of the things you keep are going to help you accomplish your goals as a company. Go through each category thoroughly before moving onto the next, and if you come across something that is hard to decide whether or not you keep it, put it aside until the end. Kondo suggests that you will be better equipped to make the hard choices at the end of the process.
Making the hard choices can be simple.
If it does not help your business goal you shouldn’t hold onto it anymore. If it is something that is helpful for your business goals, make sure you find an appropriate place to store it. Whether it’s a physical item or a digital copy, make sure everything has a set place so you will be able to find it all easier.
While organizing an entire company may seem overwhelming, the payoff will be something that will be felt for years to come. The amount of time wasted searching through boxes, folders, and files will instead be spent on improving your business.
Now that you’ve organized your restaurant, you have to make sure you keep it that way. Check out our cleaning checklist to keep your whole staff on track.