Download - Restaurant Management Services
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Professional Food and Beverage &
Restaurant ConsultancyProfessional Food and Beverage &
Restaurant Consultancy
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Professional Food and Beverage &
Restaurant ConsultancyInnovave Restaurant Efciencies
As a leading authority on restaurant operang eciencies, menu innovaon, new restaurant start-ups &
results-driven training programs, our mission is to drive guest frequency & maximize nancial performance.
Stabilizing a single unit operaon or turning around a driing chain requires a combinaon of restaurant
management experience, operaons experse, nancial and markeng services, and focused restaurant
management.
The ADvance restaurant management team brings a proven system for developing restaurant management
accountability, cost control systems, sales building iniaves to successful restaurant turnarounds.
Our restaurant management approach creates a unied call to acon among team members to execute
according to sound strategies, and provides implementaon support to guarantee that turnaround goals are
achieved.
A restaurant’s reputaon and sustainability is built on its ability to consistently execute against its food,
beverage and service standards.
ADvance Restaurant Consultants develop customized management and hourly training programs to support
a brand’s culture, ensure teamwork and increased guest sasfacon scores.
We will be turning visions into award winning realies. We help you open a successful and sustainable
restaurant by oering the following F&B management services.
A- Creang Management Systems
One key ingredient to a successful restaurant operaon is management. ADvance’s restaurant management
group understands the importance of implemenng beer management systems, therefore our services will
be followed up for a me period to be implemented by our professional team, as for the training, it will be
conducted by cered trainers on site.
1. Employee Handbook
The employee handbook is a valuable tool for your restaurant. It provides detailed guidelines for the
employment relaonship and document company policies and procedures for employer and employee:
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• Welcome note, brief history and mission
• Discriminaon and harassment policies
• Dress code, insurance, drug and alcohol policies
• Benets, vacaon, absence and sick me
• Warnings and terminaons
2. Operaons Manual
The operaons manual covers all the aspects of the restaurant and includes all those funcons that are
necessary to prepare and serve your products to your customers as well as giving instrucons to all those
acvies that take place every day in the kitchen, dining room and bar:
• Menu and kitchen management
• Dining room management
• bar and beverage management
• personnel administraon
• purchasing and inventory
• employee training
• cleanliness and sanitaon
• safety and security
• nancial management• equipment management
3. Menu Manual
A menu manual will provide your sta with recipes and color pictures, it will maintain the item following the
standards in each step from producon ll presentaon:
• Recipes
• Plate design
• Ingredients• Cooking method
• Dish presentaon
• Preparaon and producon
• Poroning
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4. Back Of the House Manual
Geng your customer service right to provide a great value and speed of service in a hygienic atmosphere
while maintaining the restaurant standards:
• Proper use of all equipments
• Ensure safe food handling
• Cleanliness consistency
• Food Safety
• Standard service
5. Front Of the House Manual
Provide connuous improvement to the quality and service of the front of house team to ensure maximum
eciency while maintaining the standards to exceed customer expectaons:
• Bussing procedures
• Appearance and professionalism
• Time management
• Service steps• Maintaining tables and oor cleanliness
• Up selling and suggesve selling
6. Internal Customer Relaonship Management System
More engagement between the restaurant and the customer using comment cards, manager table visits and
even oering incenves to improve the way of interacon.
• Incident report
• Problem solving• Guest data base
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B- Controlling Restaurant Costs
Controlling costs is about maximizing the value for the costumers which leads as well to maintaining your
standards. So mainly it’s about the, over poroning, shrinkage or spoilage that hurt our restaurant and our
customers.
1. Menu Engineering
The menu should always be simple, informave and dynamic. Therefore you should add new things to keep
your customers interested and take things o that the customers don’t order while making sure that yourprices are not cheap so it doesn’t get related to the quality.
2. Poron Training
Using a scale or any other measuring equipment for porons and following up especially on the new team
member who comes on board that they’re shown how to esmate in the right way. Making sure that the
porons listed in the menu manual reect what’s actually going on into day-to-day operaons which may
lead to changing the porons size or adjusng the pricing and purchasing decisions accordingly.
3. Preparaon Guides
How do you decide how much raw product, sauces or any other items to prepare into your restaurant? Key
decisions like this should be thought out with all of the appropriate informaon from par level orders to daily
inventory to avoid any waste.
4. Purchasing
Focusing on few suppliers, instead of going back and forth between them, will establish strict expectaons
with them for quality. By concentrang your volume, you’ll gain inuence on these suppliers as well as beer
treatment.
5. Systemized Ordering
By referring to previous usage me frames, you’ll be deciding how much to purchase. Great operators walk
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through the restaurant’s coolers, freezers and dry storage while ordering, which helps as well to decide the
quanty to order and check the condion of the stock in hand.
6. Systemized Receiving
Using a process for receiving an order from completeness and accuracy to quality of product will always
maintain your restaurant standards for best quality.
7. Inventory Control
Appropriate inventory controls are crical to closing the loop on controlling your costs. Well they can be
simple, the soluon should be strong enough to alert you to trouble spots in your kitchen, bar, storage and
on your menu.
8. Prot and Loss Study
A P&L statement follows a general format, beginning with a revenue gure and then subtracng the costsof running the business, including the cost of goods sold, operang expenses, tax expense, and interest
expense.
• Electricity consumpon
• Total labor cost
• Waste control
• Maintenance fees
• Cleaning materials
C- Essenal Cered Training
In case you want to improve your sta skills, the ADvance Cered Training Team can help you achieve your
goals. Our courses feature hands on tasks and real world scenarios in just a maer of days, you’ll be more
producve and embracing new higher standards.
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1. Basic Food Hygiene
The importance of food hygiene can be underlined when one realizes the consequences that can result if you
are unaware of safe food preparaon and cooking methods. Food handlers without training for basic food
hygiene can carry out pracces that lead to serious illness and court nes for a cooking establishment.
Upon compleon of your foundaon Food Hygiene Cercate training you will be able to demonstrate your
knowledge and understanding of the importance of food hygiene. We will present valuable topics including
food hygiene controls such as:
• Hazard analysis
• Maintaining food preparaon areas
• Safe cleaning pracces
• Waste food disposal
• Pest control
• Personal hygiene
2. Customer Service
Provide parcipants with the skills required to condently manage high levels of customer service. Praccal
techniques will help delegates solve dicult situaons and manage awkward customers.
• Adapt own communicaon style
• Iniates a posive customer response
• Demonstrate willingness to listen
• Use language that is “can do”
3. The Dynamics of Leadership
• Managing in the restaurant industry
• Time management
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4. Communicaon Skills
• The importance of eecve communicaon
• The importance of listening
5. Movaon and Employee Development
• Movang employees
• Employee performance appraisals
• delegaon
6. Dimensions of Problem Solving
• The importance of problem solving in daily acvity
• Developing a problem solving model
7. Planning and Conducng Eecve Meeng
• Planning eecve meeng
• Conducng eecve meeng
8. Win-Win Scheduling Pracces
• Addional schedule consideraon
• Developing and preparing management schedule
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D- Restaurant Evaluaon
1,329 Taccs & Strategies for bringing your Restaurant to the next level of
Growth & Protability
I. A Professional Restaurant Image: 21 Strategies and Taccs to be evaluated
II. Restaurant Appearance – Exterior: 29 Strategies and Taccs to be evaluated
III. Valet Parking: 15 Strategies and Taccs to be evaluated
IV. Front Lobby and Hostess Staon: 28 Strategies and Taccs to be evaluated
V. Restrooms: 22 Strategies and Taccs to be evaluated
VI. Bar and Lounge Area:
A. Lounge Area:
15 Strategies and Taccs to be evaluated
B. Service:
16 Strategies and Taccs to be evaluated
C. Bar Management:
29 Strategies and Taccs to be evaluated
D. Bar and Glassware Sanitaon:
18 Strategies and Taccs to be evaluated
VII. Guest Dining Areas:
A. Dining Area Décor.
17 Strategies and Taccs to be evaluated
B. Dining Area Management.
11 Strategies and Taccs to be evaluated
C. Service.29 Strategies and Taccs to be evaluated
VIII. Employee Areas:
A. Employee Wash Staons.
5 Strategies and Taccs to be evaluated
B. Employee Dining Area.
5 Strategies and Taccs to be evaluated
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C. Personal Hygiene Pracces.10 Strategies and Taccs to be evaluated
IX. Cooking and Food Processing Areas:
A. Food Producon and Presentaon
22 Strategies and Taccs to be evaluated
B. Equipment for Food Processing
25 Strategies and Taccs to be evaluated
C. Cooking and Equipment Venlaon
22 Strategies and Taccs to be evaluated
D. Fry Staon11 Strategies and Taccs to be evaluated
E. Broiler
6 Strategies and Taccs to be evaluated
F. Sauté
8 Strategies and Taccs to be evaluated
G. Window
6 Strategies and Taccs to be evaluated
H. Salad Preperaon
5 Strategies and Taccs to be evaluated
X. Dish Machine and Pot Sink Procedures:
A. Dish Machine Area.
36 Strategies and Taccs to be evaluated:
B. Pot Sink Operaon.
9 Strategies and Taccs to be evaluated:
XI. Cold Storage Area:
A. Walk-In Freezer.
16 Strategies and Taccs to be evaluated:
B. Walk-In Refrigerator.
17 Strategies and Taccs to be evaluated:
XII. Catered Funcons: 11 Strategies and Taccs to be evaluated
XIII. Techniques That Make It Easy for Customers to Dine: 50 Strategies and Taccs to be evaluated
XIV. Quality and Cost Control: 25 Strategies and Taccs to be evaluated
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XV. Employee Markeng and Sales Atudes: 37 Strategies and Taccs to be evaluated
XVI. Employee Policies: 41 Strategies and Taccs to be evaluated
XVII. How to Compete with the Fast Food chains: 44 Strategies and Taccs to be evaluated
XVIII. General Restaurant Maintenance:
A. Dumpster and Trash Area
7 Strategies and Taccs to be evaluated
B. Parking Area6 Strategies and Taccs to be evaluated
C. Pest Control
6 Strategies and Taccs to be evaluated
D. Roof Area
5 Strategies and Taccs to be evaluated
E. Safety
14 Strategies and Taccs to be evaluated
F. Interior
7 Strategies and Taccs to be evaluated
G. Exterior
10 Strategies and Taccs to be evaluated
XIX. General Management Techniques: 51 Strategies and Taccs to be evaluated
XX. “Behind the Scenes” Management: 37 Strategies and Taccs to be evaluated
XXI. Purchasing Techniques: 47 Strategies and Taccs to be evaluated:
XXII. Adversing Techniques: 42 Strategies and Taccs to be evaluated:
XXIII. Direct Markeng Techniques - Tradional: 66 Strategies and Taccs to be evaluated:
XXIV. Indirect Markeng Techniques: 38 Strategies and Taccs to be evaluated:
XXV. Techniques That Support the Sales and Markeng Process: 25 Strategies and Taccs to be evaluated:
XXVI. Strategies That Aract Aenon: 31 Strategies and Taccs to be evaluated:
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XXVII. Other Protable Markeng Techniques: 34 Strategies and Taccs to be evaluated:
XXVIII. Internet Markeng Strategies for Your Restaurant: 128 Strategies and Taccs to be evaluated:
XXIX. Emergency Procedures: 18 Strategies and Taccs to be evaluated:
XXX. Evaluate All Outside Services for Eecveness: 32 Strategies and Taccs to be evaluated:
XXXI. Ethical Consideraons: 35 Strategies and Taccs to be evaluated:
XXXII. Protect Your Restaurant’s Most Valuable Asset – Yourself: 29 Strategies and Taccs to be evaluated
Ways to success are Endless. Our mission will always be to get you on the right track and simply, make your
business ADvance.
ADvance Business Development Team
__ F&B Department