the restaurant manager's handbook - brown

Published By:ATLANTIC PUBLISHING GROUP, INC

THIRD REVISED EDITION

Here is a complete list of forms included in the Restaurant Manager’s Handbook. Clickon the form you need and you’ll go directly to that page.

CHAPTER 1—SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAU-RANT VENTURE

Start-up Cost Worksheet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4Furniture/Fixtures/Equipment Worksheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5A List Of Necessary Miscellaneous Restaurant, Resort and Hotel Supplies . . . . . . . . . . . . 6Layout and Flowchart of a Typical Family-Type Restaurant ............................15Layout and Flowchart of a Typical Occasional-Type Restaurant . . . . . . . . . . . . . . . . . . 16Layout for Receiving, Storage and Employee Dining Areas . . . . . . . . . . . . . . . . . . . . . . . . . . 17

CHAPTER 5—PROFITABLE MENU—PLANNING FOR MAXIMUM RESULTSAccuracy in Menu Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18Copyright Form TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22Inventory Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24Food Ordering Form. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

CHAPTER 6—SUCCESSFUL KITCHEN MANAGEMENT & CONTROLPROCEDURES—FOR MAXIMUM EFFICIENCY

Detailed Layout of Dishroom Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26Detailed Layout of Kitchen Equipment in a Family Restaurant . . . . . . . . . . . . . . . . . . . . 27Perpetual Inventory Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28Sign-Out Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29Preparation Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30Minimum Amount Needed Form. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31Yield Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32Cashier’s Report Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33Ticket Issuance Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34Cook’s Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35Ticket Itemization Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36Want Sheet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

CHAPTER 7—THE ESSENTIALS OF FOOD SAFETY, HACCP & SANITATIONPRACTICES

Manager Self-Inspection Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38Temperature Log . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40

DIRECTORY OF FORMS & CHARTS

CHAPTER 8—SUCCESSFUL BAR MANAGEMENT & OPERATIONSLayout of a Typical Bar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41Bar Recipe and Procedure Manual . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42Bartender’s Report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43Liquor Order Form. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44Liquor Inventory Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45Liquor Used and Restocked Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46

CHAPTER 9—SUCCESSFUL WINE MANAGEMENT & OPERATIONSWine Inventory Form ......................................................................................47Wine Order Form............................................................................................48

CHAPTER 10—SUCCESSFUL MANAGEMENT OF OPERATIONAL COSTS &SUPPLIES

Operational Inventory Form............................................................................49Operational Order Form ................................................................................50

CHAPTER 13—SUCCESSFUL EMPLOYEE RELATIONS & LABOR COST CONTROLSEmployee Performance Evaluation Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51

CHAPTER 16—INTERNAL BOOKKEEPING—ACCOUNTING FOR SALES &COSTS—WHERE DID IT ALL GO?

Daily Payroll Form..........................................................................................52Daily Sales Report Form ................................................................................53Labor Analysis Form ......................................................................................55Wine Itemization Form ..................................................................................56Food Itemization ............................................................................................57Purchase Ledger ............................................................................................58IRS Form 1244: Employee’s Daily Record of Tips and Report to Employer ......59

CHAPTER 17—SUCCESSFUL BUDGETING & PROFIT PLANNING—FOR MAXIMUM RESULTS

Depreciation Worksheet and Record ..............................................................64Operational Budget ........................................................................................66Sales Projection Form ....................................................................................68Depreciation Worksheet ..................................................................................69IRS Form 4562:0 Depreciation and Amortization............................................70

CHAPTER 18—HOW TO PREPARE THE MONTHLY AUDIT & COSTPROJECTIONS—PUTTING IT ALL TOGETHER

Breakeven Analysis Graphic Representation ..................................................72Breakeven Cost Analysis ................................................................................73Materials Cost Projection Form ......................................................................74Operational Supplies Cost Projection Form ....................................................75

Salary of Owner-Manager (if applicable)

All Other Salaries and Wages

Rent

Advertising

Delivery Expenses

Supplies

Telephone

Utilities

Insurance

Taxes, Including Social Security

Interest

Maintenance (Facilities/Equipment)

Legal and Other Professional Fees

Dues/Subscriptions

Leases (Equipment/Furniture/Etc.)

Inventory Purchases

Miscellaneous

One-Time Start-Up Costs

Fixtures/Equipment/Furniture

Remodeling

Installation of Fixtures/Equipment/Furniture

Starting Inventory

Deposits with Public Utilities

Legal and Other Professional Fees

Licenses and Permits

Advertising and Promotion for Opening

Accounts Receivable

Cash Reserve/Operating Capital

Other

TOTAL—Your total amount will depend upon how many months of preparation you want to allow before actually beginning operations.

4 THE RESTAURANT MANAGER’S HANDBOOK

ORKSHEETSWThe following worksheets, provided courtesy of the Small Business Administration, willaid the restaurant manager greatly in estimating start-up costs and expenses.

HOW MUCH MONEY DO YOU NEED?

To help you estimate the amount of financing you will need to get your venture off theground, use the following chart. Keep in mind, however, that not every category appliesto all businesses. Estimate monthly amount.

SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 5

FURNITURE / FIXTURES / EQUIPMENT

Estimate ofIf you plan pay the cash you cash in full, enter need forthe full amount AMOUNT furniture,below & in the DOWN OF EACH fixtures & last column PRICE PAYMENT INSTALLMENT equipment

COUNTERS

STORAGE SHELVES

DISPLAY STANDS,SHELVES,TABLES

CASH REGISTER

SAFE

WINDOW DISPLAY FIXTURES

SPECIAL LIGHTING

OUTSIDE SIGN

DELIVERY EQUIPMENT IF NEEDED

TOTAL FURNITURE, FIXTURES & EQUIPMENT

If you are going to pay by installments, fill out thecolumns below. Enter in the last column yourdown payment plus at least one installment


Aaccounting & financial

servicesadvertising services,

materials &electronic catalogs

air cleaners/purifiersair conditioning &

heating eqt. sales air curtains air pollution control

systemsair purification & dust

collection eqt. air screens/air curtains

for entrancewaysalcoholic beveragesalligator/alligator

meataluminum foil animated displaysantioxidants for

fruits & vegetablesantiquesapparelappetizersappliances: food service

machinesapronsaquariums/lobster

tanksarchitects/engineersartartificial flowers &

plantsashtrays & standsassociations, tradeATMs—automated teller

machinesattorney at lawaudiovisual eqt. &

systemsawards, plaques &

certificatesawnings, canopies &

poles

Bbaconbadges/name badges

bags & covers: paper,plastic, cheesecloth& scented

bags, cooking bags, food: paper

& plasticbains mariebaked goods:

fresh & frozen breads, rolls, pastries, etc.

bakers eqt. & supplies baking ingredientsbaking suppliesbalersballoons banners & flagsbanquet service eqt. bar codes/uniform

product codes bar eqt. & supplies barbeque pits, machines,

eqt. & supplies bars, liquor servicebars, portable

& folding bases& legs, tables & boothes

baskets, bread & rollbathrobes & bathroom

accessoriesbathroom accessories

& eqt.bathroom eqt.

& baby changing stations

batter: doughnut, pancake & waffle

beds: bedspreads & blankets

beer & alebeer brewing eqt.beer service eqt.beverage service eqt.beverage/coffee serversbeverages,

concentrated fruitbeverages,

nonalcoholicbeverages: beer/ale/winebeverages, carbonated

& noncarbonated

beverages: liquors/liqueurs

bibs, adult & child bindersbins, ingredientbins, silverwarebins, storagebiscuits, fancy & sodablackboardsblendersbookkeeping systemsbooks, educational

& technicalbooks, reservationbooths & chairs, tables,

bases & legs bowls: mixing, salad

& servingbrass fittings & tubingbread & rolls bread specialtiesbread sticksbreading machinesbreadings & batters:

seafood & poultrybrochures & postcardsbroilers, electric & gasbroilers, infraredbroilers, charcoal

& conveyorbroilers, charcoal,

electric & gasbroomsbrushes, cleaningbuffalo productsbuffet products:

chafers, fuel, etc.buildings, modularbulletin boardsbulletin boards:

changeable lettersbutchers eqt. & suppliesbutter, margarine

& cooking oils

Ccabinets: food

warming & conveying

NECESSARY MISCELLANEOUS RESTAURANT, RESORT & HOTEL SUPPLIES


cabinets: miscellaneouscafeteria eqt.cakes & cake

decorations; cookies& pastries

can openers: electric& hand-operated

candelabra & candleholders

candies, chocolates & confectioneries

candle light, nonflammable

candle warmers forfood & beverages

candles & taperscanned foods: fish,

fruits & vegetables,meat & poultry

canopiescanopies: ventilationcappuccino coffee eqt.carbon dioxidecarbonatorscarbonic gas/bulk co2carpet sweeperscarpets & rugscarriers, food

& beverage insulatedcarts, espresso & coffeecarts, food-servicecarts, hospital

food-servicecarts, transportcarts, storage

& servingcash register

supplies: tape, ribbon,etc.

cash registers & control systems

casterscatalogues

& directoriescatering supplies

& banquet service eqt.catering

trucks/deliverytrucks

caviarceilings: acoustical,

tin, wood, etc.ceramic dinnerware

ceramicscereals, ready-to-serve

& uncookedchafing disheschairs, folding or

stackingchairs, infantchairs, restaurantchairs, upholsteredcheck recovery servicescheesecheese, gratedchildren’s premiums

& party supplieschildren’s rides

& amusementschillerschina, table chinese foodschocolatechoppers: electric for

food & meatchopping blockscigars, cigarettes,

tobacco products:display & storage systems

citrus products/citrus syrups

cleaners for grills, griddles,pans, etc.

cleaners, handcleaners, multipurposecleaners, ovenscleaners, rug

& upholsterycleaners, windowcleaning eqt., materials,

services & suppliescleaning systems,

pressurizedcleaning: exhaust

maintenanceclocks, electriccoasters, beveragecoat & hat checking

eqt.cocktail mixescocktail stirrerscocoacoffeecoffee-brewers, glass

& filters

coffee millscoffee urns & makerscoin sorters

& handling eqt.cold platescommunication

systems, services & eqt.compactors, wastecomputer aided design

(cad) systems computer furniturecomputer software:

accounting,administrative,hospitality, etc.

computer software: hospitality & cost control

computer suppliescomputerized

food service systems

computerized restaurant management systems

computerized systems, wireless

computers/internetconcession eqt.

& suppliescondiments

& condiment holdersconfectionery &

chocolate productsconnectors:

gas/water/steamconstruction:

materials/renovationconsulting servicescontainers, foodcontainers, microwavecontainers, ovenable

paperboardcontainers: aluminum,

plastic & glassconveyors & subveyorsconveyors, beltcookiescooking computers

or timerscooking eqt., electric

& gascooking eqt., inductioncooking eqt., outdoor


cooking heat/warmerscooking wines

& marinadescookware, inductioncookware: pots, pans

& microwavecoolers, beveragecopperwarecostumescotton candy

machinescounters & tabletopscounters, cafeteriacovers, rackcrackerscreamerscredit cards: card

processing/authorization

crepe-making machinescroutonscrushers, can & bottle,

electriccups: disposable,

portion, thermal, etc.custom-built kitchen

eqt.cutlery: chef’s eqt.

& suppliescutlery, disposablecutlery, silver-plated

& stainless steelcutters, foodcutting boards

Ddairy substitutes dance floors, portable data processing eqt.,

services & supplies decaffeinated

beveragesdecor & display

materialsdecorations: holiday,

party favors, balloons, etc.

degreasers & non-slip treatment products

deli productsdeodorizersdesigners/decorators

dessert productsdicers, hand-operateddicers, vegetable-

cutting, powerdietetic foods dinnerware, heat

resistant, glassdinnerware, metal dinnerware: china,

stainless steel, plastic or disposable

disco equipmentdishtablesdishwashers/ware:

washer eqt. & suppliesdishwashing compoundsdisinfectants

& cleaning supplies dispensers for

concentrates dispensers, carbonated

beverage dispensers, condiment dispensers: controls

& timers dispensers, cupdispensers, custom dispensers, french fries dispensers, glove dispensers, icedispensers, ice cream dispensers: liquor, beer

& winedispensers, malted milk dispensers, napkins dispensers, noncarbonated

beverage dispensers,dispensers, salad dressing dispensers: self-leveling

for dishes & trays dispensers, snack dispensers, soap

& detergent dispensers, straw dispensers, toilet paper dispensers, water—

hot and/or cold dispensers, whipped

creamdispensers, wine dispensers: liquids,

beverages, cream/milk, syrup & dressings

display cases display cases, heated display cases,

refrigerated distributor, food

& beverage distributor, food eqt. doilies: paper or plasticdoors: cold storage &

freezer doors: hinged,

revolving & swingingdough dividers/rounders dough: prepared,

frozen & canned doughnut machines doughnut mix drain cleaners/line

maintenance draperies, curtains

& hangingsdraperies, stage drapery & curtain

hardware dressings, salad drive-thru service eqt. drug testing dry grocery items:

staples dry ice dryers, clothesdryers, dish/tray

Eeggs/egg products/

egg substitutes/boilers & timers

electric utility services/energy conservation

electronic data capture

electronic funds transfer

embroidered apparel employee benefit servicesemployee scheduling

& servicesemployment agencies,

services & leasing enclosures, patio &

pool energy conservation eqt.


energy cost analystsentertainment, sports-

themed entertainment/

entertainment systems

entrees, fresh & frozen environmental

products equipment, cook/chill equipment,

dish handling equipment,

drain cleaningequipment, exercise equipment,

food forming equipment, front office equipment, heating—

boilers, furnaces, radiators, etc.

equipment, hot-chocolate making

equipment, leasing equipment, marinade equipment: preventive

maintenance programs

equipment: repairs/parts/installation

equipment, rug cleaning equipment,

sales & service equipment, under-bar equipment, upholstery

cleaning & shampooing

espresso coffee & coffee eqt.

ethnic foods executive recruiters,

hospitality industryexhaust fans exhaust maintenance

cleaning extractors, fruit juice extracts, flavoring

Ffabrication, stainless

steel

fabrication, wood fabrics fabrics, fire resistantfans, electric

& ventilating fats & oils, cookingfats & oils: eqt. Systems

& supplies faucets filters, air-conditioningfilters: coffee makers filters, cooking oilfilters, exhaust systems filters, grease

extractingfilters, water financial services/

financial consultants

financial: tax & legal planning

fire alarm systems fire protection systems:

extinguishers/suppression/sales/service

first-aid eqt. & suppliesfish: canned, fresh,

frozen, pre-portioned& smoked

flagpoles, flags & accessories

flatware carts & trays for storage & dispensing

flatware, disposableflatware: recovery

machines flatware: silver/gold

plated, stainless & disposable

floor cleaning & maintenance eqt.

floor drain treatment flooring tile: vitrified

or ceramic flooring: floor

treatments, non-slip preparations & coating

flour & flour sifters flowers, foliage

& plants food containers:

aluminum, plastic

& glass food covers food, dehydratedfood delivery

& catering eqt. food eqt.: Service

& partsfood: frozen—

cooked/precooked food photography food portioning eqt.food processors:

grinders & slicers, electric & manual

food products: deli/ethnic, import/export

food products: prepared, canned or frozen

food reproduction & replication/props

food safety trainingfood thawing device food waste disposersfood, processedfootwear forms: guest checks

& business forms fountain syrups

& flavorsfountains, beverage fountains, ornamental

& display franchise consultants freezers/refrigeration

eqt.: service & parts freezers, portable frequent dining

programs/clubsfrozen breakfast food frozen cocktail

machines frozen food reconstitutorfruit juices: canned,

concentrated, fresh & frozen

fruit syrups fruits & vegetables:

candied, brandied & pickled

fruits & vegetables: canned, fresh & frozen


fryers, convection fryers, deep fat

& pressure fryers, oil-less fuel: synthetic/alternative furniture design furniture, health care furniture: fiberglass,

metal, plastic, upholstered & wood

furniture: lawn, garden, patio & casual

furniture, portable/folding

G/Hgamesgarbage can liners garbage containers:

metal, plastic or concrete; waste receptacles & compactors

gas, propane gas: service/supplier

& natural gelatin gelato gift basket packaging glass replacement

serviceglass washers glass, beveled

& temperedglass, decorative glassware chiller

& froster glassware, service glazes gloves: cloth

or synthetic gourmet foods gravy mix or base grease exhaust systems:

cleaning & maintenance

grease traps: cleaning, maintenance, elimination & analysis

griddles & grills groceries guest checks

guest questionnaires, comment cards & boxes

guest services HAACP training hair dryers hand dryers hand trucks handicapped: aids

& accessories hangers, clothes health foods healthcare products

& eqt. heat lampsheaters, water heaters, patio

& outdoor/indoor herbshigh chairs holloware: plated,

silver plated & stainless steel

hoodshors d’oeuvres hoses: flexible gas

connectorshot chocolate mix hot dog grills/cookershot food tableshot plates, electric & gashotel & restaurant

supplies hotel amenitieshotel eqt. & supplieshotel/motel

management hotel/motel planning

& development hotel/motel supplies

I/Jice bins, buckets, carts

& containers ice cream ice cream cabinets ice cream dishes ice cream freezers ice cream makers

& soft serve machinesice cream, toppings,

syrups & cones

ice crushers, cubers & shavers

ice machine repairs, service & maintenance

ice makers, bins, dispensers, crushers & cubers

ice transport systems Ice: ice eqt. & supplies incentive programs information service infrared ovens, ranges

& broilers insect traps insecticides inserts, steam tableinsulation materials:

hot & cold insurance interior decor/

interior designinternational

marketer/distributor:food eqt.

inventory control eqt.

inventory systems: eqt. & supplies

investigative services janitorial:

cleaning/sanitizingjanitorial supplies japanese foods juice fountainsjuicers/extractors

K/Lkettles, steam key & lock systems key tags kitchen accessories kitchen fabrication kitchen layout

& design knife sharpeners kosher food/productsladles laminated plastic for

counters, etc. laminating services

& productslamps: floor, table,


electric, battery, candle, infrared & oil

lampshadeslaundry eqt. & supplies laundry machinery lawn care services led message displayslegal services legumes lighting fixtures lighting systems,

emergencylighting, fluorescent

& neon lights: flood, spot, etc.linen products linen products, rental liquor substitutes liquor supplies

& liqueurs lobster lobster tanks lockers locks

M/Nmachines, soft ice

cream & milk shake magazines & newspapers management services management systems marinades markers, chalks

& crayonsmarketing materials

& servicesmarketing research marketing:

promotional items & public relations

matches/matchbooks mats, floor mats, rubber

& composition mattresses & bedsprings mayonnaisemeat analogs meat cookers meatball machines meats: fresh, frozen,

canned, pre-

portioned & processed

menu accessories menu covers & holders menu display menu planning

& development menu price changers menus, menu boards &

menu card systems mesquite wood metal polish metal work:

kitchen eqt. mexican foods microwave accessories microwave food microwave ovens

& cookware mini bars mints: hospitality

& printed mirrors, murals

& wall decorations mixers, drink mixers, food—electric mixes, cocktailmixes, food mixes: prepared

flour/dough mobile restaurants money counters mops & mopping eqt. motivational incentives,

employee contests & games

muffin depositor murals & wall

decorationsmushrooms music & sound systems music licensing:

organizations &copyright law

music systems music videos musical instruments name badges/tags napkin rings napkins, disposable napkins, fabricnondairy creamers

nutrition services & information

nuts: specialty nut meats

Ooffice machinesoffice suppliesoils, cooking—fats & oilsolives on-line services onion rings onions, dehydrated ordering systems organizers: calendars,

notebooks & seating charts

ovens & ranges: cooking eqt., parts & service

ovens, baking & roasting ovens, brick ovens, combination

convection/steamovens: convection,

conveyor, infrared, low temperature, microwave, quartz, vapor & wood burning

ovenware: china or glass

P/Qpackaging & wrap: foil,

plastic & paper packaging materials:

wrapping packaging, take-out paging systems

& employee call systems paint markers or stripperspan liners & coatings paneling & partitions,

acoustical paper goods & disposable

tabletop items parking lot maintenance partitions or walls,

movable pasta cookers pasta making

eqt./machines pasta: fresh, frozen,

flavored, homemade & processed


pastry productspatespayroll companies payroll processing

services peanut butter pepper mills personnel services:

recruitment, leasing & consultants

pest control services & products

photographic services & eqt.

pickles & pickledproducts

pie fillings pie making machines pies, baked & frozenpillows pitchers pizza eqt. & supplies pizza products place matsplants, flowers & greenery plastic signs plasticware, disposable

& nondisposable plasticware, disposable,

molded plates, disposable platforms & risers,

portable platters playground equipmentplumbing fixtures & eqt. point-of-sale eqt.,

materials & suppliespolishes & waxes, floor popcorn equipment portable toilets

& sanitation posters & poster systems pot & pan washing eqt. potato products potatoes, processed pots & pans poultry information poultry: fresh, frozen,

canned & pre-portionedpowders, fry-kettleprecooked frozen food

pre-portioned foods:jam, cheese, salt,pepper, etc.

pre-portioned meat, fish& poultry

pre-washing machinespremiums & incentives pressure cookers pressure fryerspretzels printing & design printing forms, notices,

etc. produce: fruits

& vegetables property management

systems prosciuttopublic address systems public cold storage pushcarts quality control

Rracks, coat & hat racks, dish & glass racks, dishwashing racks, drying racks, luggage racks, shelving

& storagerailings: brass, chrome,

stainless steel, wood, etc. ramekins ranges, electric & gas real estate: analysis,

brokerage & financing

recipe card indexersrecipes: new ideas recycling containers,

eqt. & services refinishing services:

tableware refrigeration eqt.:

display refrigeration eqt.:

reach-in refrigeration eqt.:

repair & service refrigeration eqt.:

walk-ins

relishes, chutneys, etc. rendering services rental: supplies & eqt. rentals & leasing: cars

& trucks rentals & leasing

party supplies reservation servicesresponsible vendor

training restaurant

consultants restaurant eqt.

& supplies restoration rice/rice productsroom service products rotisseries

Ssafes & vaults safety productssalad dressingssalad dryers salad oilssalads & salad bars:

eqt. & supplies sandwich & salad

units, refrigerated sandwichessanitation eqt.

& supplies sauces & sauce bases saunas sausage saws, meat cutting—

power scales, food schools &

educational servicesscouring pads seafood & seafood

products seafood steaming eqt. seasonings & spices seating systems: charts

& wait listsseating, auditorium

& theater seating, food court secret shopper service security eqt. systems


& services septic tank cleaning,

repairs & maintenance serving dishes sharpening services:

knives & eqt.sheets & pillow cases shelf liners shellfish tools/mesh

steaming bags shelving, plastic shelving, steel & wood shopping service/

mystery shopper shorteningshower curtainssigns, changeable

letter signs, electrical

& electronicsigns, painted signs, tabletopsigns, wooden signs: engraved, led,

& neon silver burnishers,

cleaners & compounds

silver plating sinks, kitchen sinks, under-barslicers, food—

electric slicers, mechanical/

hand-operatedslush machines smoked meats & sausage:

manufacturersnack bar unitssnack foods: candies,

chips & nuts sneeze guards soap, toilet & bath soaps: detergents &

cleaning compounds soda fountain supplies soda fountains & eqt. soft serve eqt.

& products sorbet sound systems soups: condensed,

dehydrated & ready-

to-servesoups, frozen soups & soup bases souvenirs, novelties

& party favorsspecialty foodsstages, mobile & fold-

ing; dance floors stainless steel stanchions

& decorative rope staples starch, cookingsteam cleaning services steam cookers steam tables sterilizers stirrers: wood

or plasticstraws, sippingstrip doors sugar & sugar

products supplies: electronic

machines—paper, rolls & ribbon

sweetening products swimming pool eqt. syrups & toppings systems, intercom

Ttable covers, disposable table padding table toys & table games table: skirting, linens,

napkins, etc. tables, bakers’ tables, banquet room

& foldingtables & counters,

restaurant tables, kitchentables, outdoortables, pedestal tables, room servicetables: hot/cold food;

serving & folding tableware, disposable takeout service/

delivery service

tea making & dispensing eqt.

tea & iced tea technical research telecommunication

services telephone pay telephone systems,

sales & service television, closed

circuit television, satellite tenderizers tents & canopies testing & evaluation

services: safety & sanitation

textured vegetable protein product

theme party suppliesthermo delivery

pouches thermometers thermowaretiling tilting skillets time keeping eqt.

& supplies time recorders tissues, disposable toasters, automatic—

gas or electric tobacco products toilet paper toilet seat covers tomato productstools: garnishing,

ice carving, etc. toothpicks & party

picks toppings tortilla press tortilla products touch screens towels: cotton or

linen towels, paper trade publications training films

& filmstrips training materials tray covers


tray stands tray washers trays, baking trays, foam trays, paper trays, plastic trays, restaurant trays: storage, serving

& display trucks for folding

tables, chairs& mattresses

trucks, baggagetrucks, delivery trucks, dish & food trucks, laundry & linen

supplytrucks, maid

U/Vumbrellas, aluminum

outdooruniform emblems:

imprinted or embroidered

uniforms: clothing uniforms: hats & caps uniforms: protective

apparel upholstery cleaners utensils,

cooking/kitchenutility, analysis, con-

trol & distributionsvacuum cleaner vacuum-packed/vacuum-

sealed bags & pouches vegetable cutters

& peelers vegetable juicevehicles, maintenancevehicles, personnel vending machines vending products vending vehicles ventilating systems,

kitchen ventilators

& ventilating eqt.vinegars visitor guides,

in-room guides, travel

guides & maps

Wwaffle irons & cone

makers waffles wait staff call system walk-in coolers

& freezers— wall covering wall panels, tile,

wallboard, etc.wall cleaners

& maintenancewalls, movablewarehousing warmers, beveragewarmers, dish/plate warmers, food warmers, fudge—

electricwash cloths waste disposal systems waste grease

collectionwaste reduction eqt.

& services waste reduction/

waste disposalwastebaskets

& receptacles water conditioner

& softener eqt. & supplies

water machines:heating & cooling

water purification/filtration

water vacuums/broomswater, bottled water, mineral water & water

dispensers whipping eqt.: cream,

sour cream & toppings whipping eqt.:

accessorieswholesale club windows wine accessories wine cellers

wine consultants& distributors

wine service eqt. wineswipeswire accessories woks, electric

& nonelectric woodenware, bowls

& kitchen utensilswork tables, kitchenwraps: lemon, stem, etc.

Yyogurt eqt. yogurt: frozen, fresh

& soft-serve


1. Storeroom2. Dairy and vegetable walk-in cooler3. Meat walk-in cooler4. Walk-in freezer5. Combination meat and vegetable

preparation, salad preparation and pot and pan washing area

6. Meat and vegetable cooking area7. Dish room

8. Dining room counter9. Dining room10. Takeout area11. Waiters' station12. Cashier13. Customer lounge (two)14. Men's restroom15. Women's restroom

16. Customer entry and exit (two)17. Manager's office18. Employee lockers, equipment

room and miscellaneousstorage located in basement

CustomerEntrance

to #'s6, 8or 9

CustomerEntrance

Employee & Receiving Entrance

STORAGE FACILITY PRODUCTION FACILITY OTHER FACILITIES

16 174 3 2

13

18

11

15 14

16

13

12

9

10

5

67

8

1

LAYOUT AND FLOWCHART OF A TYPICALFAMILY-TYPE RESTAURANT

LAYOUT AND FLOWCHART OF A TYPICALOCCASIONAL-TYPE RESTAURANT

1. Liquor storage2. Storeroom3. Dairy and vegetable walk-in cooler4. Meat walk-in cooler5. Walk-in freezer6. Meat and vegetable preparation7. Meat and vegetable cooking8. Pot and pan washing

9. Salad preparation10. Checker/cashier's station11. Dining room12. Dish room13. Employee dining14. Janitor's closet15. Chef's office

16. Waiters' station17. Women's restroom18. Men's restroom19. Cocktail lounge20. Customer lounge21. Checkroom22. Reservation station

to #'s7, 8or 9

CustomerEntrance

Fire Exit Fire Exit

Fire Exit

Employee & Receiving Entrance

STORAGE FACILITY PRODUCTION FACILITY OTHER FACILITIES

13

3 4 521

12 9

6

78

14

15

10

11

16

19

20

21

2217 18



LAYOUT FOR RECEIVING, STORAGEAND EMPLOYEE DINING AREAS

12

3

11

12

13 14

1615

18

7

4 8

9

10

16, 17

19

6

5

1. Receiving desk2. Dock bumper3. Trash storage4. Storeroom5. Liquor storage6. Shelving (eleven)7. Platform scale

8. Reach-through uniform lockers

9. Order desk10. Wall telephone11. Dairy and vegetable

walk-in cooler12. Mobile racks

(fourteen)

13. Meat walk-in cooler14. Walk-in freezer15. Exterior temperature

gauges (three)16. Time clock17. Time card racks (two)18. Bulletin board19. Employee dining

ACCURACY IN MENU CHECKLIST

Determine the accuracy of your own menu by using this checklistand answering the sample questions.

YES NO

—— —— 1. When merchandising steaks by weight, do I use the generally acceptedpractice of referring to the steak’s weight prior to cooking?

—— —— 2. Are my double martinis really twice the size of a single drink?

—— —— 3. Are my breaded shrimp at least 50% shrimp, as government regulations require?

—— —— 4. Is my “3-egg omelette” really made with three eggs?

—— —— 5. Are my “jumbo” eggs really “jumbo,” the nationally recognized egg size, orare they actually “large?”

—— —— 6. When I say “choice sirloin of beef” do I really refer to “USDA ChoiceGrade Sirloin of Beef,” as I’ve implied?

—— —— 7. Do I realize that it’s OK to use the words ”prime rib” to describe a cut ofbeef (i.e., the “primal” ribs: 6th to 12th ribs), but when I combine this termwith “USDA” (USDA Prime Ribs), I’m implying a grade of beef, not a cut ofbeef?

—— —— 8. Do I realize that “ground beef” is just what the name implies—groundbeef with no extra fat (the fat limit is 30%), water, extenders or binders?

—— —— 9. Do I understand that terms like “Prime,” “Grade A,” “Good,” “No. 1,”“Choice,” “Fancy,” “Grade AA” and “Extra Standard” are all descriptions ofgrades as set by federal and state standards?

—— —— 10. If my pricing structure includes a cover charge, service charge or gratuity,have I brought these items to my customers’ attention?

—— —— 11. Do I clearly define any restrictions regarding the use of coupons or premi-um promotions?

—— —— 12. If extra charges are made for special requests like “all white meat” or “no-ice drinks,” are these charges clearly stated at time of ordering?


QUANTITY REPRESENTATION

PRICE REPRESENTATION

PROFITABLE MENU PLANNING — FOR MAXIMUM RESULTS 19

YES NO

—— —— 13. Are my house brands really manufactured to my own specifications, evenif they are prepared off premises?

—— —— 14. Am I careful when advertising brand names that the brand advertised isalways the brand sold?

—— —— 15. When substitutions are necessary for whatever reason (non-delivery,availability, price, etc.), do I realize these substitutions must be reflected on my menu?

Some such substitutions:

• Maple syrup and maple-flavored syrup• Baked ham and boiled ham• Chopped veal cutlets and shaped veal patties• Ice milk and ice cream• Fresh eggs and powdered eggs• Picnic-style pork shoulder and ham• Milk and skim milk• Pure jams and pectin jams• Whipped cream and whipped topping• Turkey and chicken• Hereford beef and Black Angus beef• Peanut oil and corn oil• Beef liver and calf ’s liver• Cream and half-and-half• Cream and nondairy creamer• Butter and margarine• Ground beef and ground sirloin of beef• Capon and chicken• Standard ice cream and French-style ice cream• Cod and haddock• Noodles and egg noodles• White-meat tuna and light-meat tuna• Haddock and pollack• Flounder and sole• Cheese food and processed cheese• Cream sauce and nondairy cream sauce• Bonita and tuna fish• Roquefort cheese and blue cheese• Tenderloin tips and diced beef• Mayonnaise and salad dressing

REPRESENTATION OF BRAND NAMES


YES NO

—— —— 16. Can I back up the following descriptions with package labels, invoices orother supplier-produced documentation to prove point of origin?

• Lake Superior Whitefish • Idaho Potatoes• Maine Lobster • Imported Swiss Cheese• Puget Sound Sockeye Salmon • Bay Scallops• Gulf Shrimp • Florida Orange Juice • Smithfield Ham • Wisconsin Cheese

—— —— 17. Do I realize that it is all right to use the following terminology in thegeneric sense to describe a method of preparation or service?

• New England Clam Chowder • Russian Dressing• Irish Stew • Country Ham• French Fries • Danish Pastries• Russian Service • English Muffins• Swiss Cheese • French Toast• Country Fried Steak • Denver Sandwich• French Dip • Swiss Steak• German Potato Salad • French Service• Manhattan Clam Chowder • Florida Fresh Juice

—— —— 18. Do I use the term “fresh juice” only for a juice without additives and pre-pared from the original fruit within 12 hours of sale?

—— —— 19. Instead of using the term “homemade,” do I use more accurate terminology,like “home-style,” “homemade-style,” “made on the premises” or “our own?”

—— —— 20. If I use any of the following terms, am I sure I can substantiate them?

• Fresh Daily • Corn-Fed Porkers • Fresh-Roasted• Flown In Daily • Finest Quality • Kosher Meat• Center-Cut Ham • Black Angus Beef • Own Special Sauce• Aged Steaks • Low Calorie • Milk-Fed Chicken• Slept in Chesapeake Bay

—— —— 21. Am I careful not to misrepresent canned orange juice as frozen or cannedapplesauce as homemade?

—— —— 22. Do I use food preserved by the commonly accepted means: canned, chilled,bottled, frozen and dehydrated?

POINTS OF ORIGIN

MERCHANDISING TERMS

MEANS OF PRESERVATION


YES NO

—— —— 23. Am I always absolutely accurate in the terminology used to describe themethod by which the food is prepared?

Some preparation methods:

• Charcoal-Broiled • Deep Fried • Sauteed• Barbecued • Baked • Smoked• Broiled • Roasted • Poached• Fried in Butter • Prepared from Scratch

—— —— 24. Do my menus, wall placard or other advertising materials containing pictorialrepresentations always portray the actual product with true accuracy?

—— —— 25. For instance, am I careful not to:

A. Use mushroom pieces in a sauce when the picture depicts mushroomcaps?

B. Use sliced strawberries on a shortcake when the picture depicts wholestrawberries?

C. Use four shrimps when the picture shows five?

D. Use a plain bun when the photo depicts a sesame-topped bun?

E. Let my waiter/waitress offer “butter or sour cream” when, in actuality,I’m using imitation sour cream or margarine?

F. Let my waiter/waitress tell a customer,“The pies are baked in our ownkitchen,” when in fact they purchased prebaked, institutional pies?

—— —— 26. Am I sure I never risk the public’s health by misrepresenting the dietary ornutritional content of a food?

—— —— 27. Do “salt-free” and “sugar-free” mean just that?

—— —— 28. Can I substantiate with specific data any special nutrition claims or claims of“low calories?”

NOTE: If you cannot answer “yes” to all these questions, it is time to revise your menu to avoidmisrepresentations and potential customer misconceptions about your food.

VERBAL AND VISUAL REPRESENTATION

DIETARY OR NUTRITIONAL CLAIMS

INVENTORY FORM


ITEM SIZE DATE TOTAL COST EXTENSION

TOTAL


FOOD ORDERING FORM

ITEM BUILD TO AMT. ON HAND


DETAILED LAYOUT OF DISHROOM EQUIPMENT

1

2

7

48

3

15

14

1. Silver burnisher2. Linen hamper3. Tray rail4. Soiled-dish table5. Glass rack overshelf

6. Disposal (3 h.p. hammermill type) and scrap chute

7. Silverware chute8. Silverware soak tank9. Prerinse sink with flexible

spray arm

10. Dish-rack conveyor11. Dish machine12. Clean-dish table13. Overshelves (two)14. Dish-rack dollies (five)15. Storage cabinet

13

131211

109

6 5

Meg Buchner

SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURES—FOR MAXIMUM EFFICIENCY 27

8

9 210

12

14

11

3 6 75

1

1

1

4

2 13 15

17

24

23

3233302928

222119

18

20

2527

16

38

12

26

34

35

36

45

44

43

42

41 40 39

37

1. Knife wells (five)2. Composition cutting boards (three)3. Stainless-steel combination pot and

pan washing table with three-compartment sink and meat and vegetable drawers (two)

4. Disposal (3 h.p. hammermill type)5. Recirculating centrifugal pump6. Flexible spray rinse arm7. Overhead pot rack8. Single-compartment sink9. Stainless-steel salad preparation

work table with undershelf10. 12-quart mixer on mobile stand11. Portion scale12. Reach-in refrigerator13. Stainless-steel meat and vegetable

preparation worktable with angle-compartment sink, drawers (two), overshelf and undershelf.

14. Can opener15. Slicer16. Closed-top range17. Exhaust canopy18. Wooden cutting board19. Microwave oven20. Deep fat fryers (four)21. Griddle22. Open-top broiler23. Base cabinet refrigerator with

overshelf24. Steamer25. Base cabinet refrigerator26. Cold food wells (eight)27. Sandwich grill28. Hot food wells (four) and

undercounter dish storage.29. Open-top burners (two)

30. Wooden cutting board31. Griddle32. Base cabinet refrigerator33. Waffle grill34. Pass-through window35. Trash can36. Wash basin37. Ice machine38. Heat lamps (two)39. Waitstaff pickup counter40. Soup wells (two)41. Soup bowl lowerators42. Reach-in refrigerator, sliding-

door type43. Customer takeout back counter44. Fountain45. Milkshake machine

DETAILED LAYOUT OF KITCHEN EQUIPMENTIN A FAMILY RESTAURANT


PERPETUAL INVENTORY FORMIT

EM

+ - = + - = + - = + - = + - = + - = + - = + - = + - =

1 2

3

4 5

6

7

8 9

10

11 1

2 13

14

15 1

6 17

18

19 2

0 21

22

23 2

4 25

26

27

28 2

9 30

31

1


SIGN-OUT SHEET

ITEM EMPLOYEEDATE AMOUNT/WT.


PREPARATION FORM

ITEMMINIMUMAMOUNT

AMOUNTDEF./ORD.

BEGINNINGAMOUNT

AMOUNTPREPPED

STARTINGTOTAL


ITEM MON TUE WED THU FRI SAT SUN

MINIMUM AMOUNT NEEDED FORM


YIELD SHEET

ITEMSTARTING

WEIGHT (OZ.) # OF

PORTIONS

TOTALPORTION

WEIGHT (OZ.)

PREP.COOK

YIELD%


Prepared By:

Date: Day: Shift:

BANK DEPOSIT Part 1

Currency

Silver

Checks

SUB TOTAL

CREDIT CARDS:

MasterCard/Visa

American Express

Diners Club

Other

OTHER RECEIPTS:

TOTAL BANK DEPOSIT

CASH SUMMARY Part 1I

Sales per Register

Sales Tax per Register

ADJUSTMENTS:

Over/Under Rings

Other: Complimentaries

Other

TOTAL ADJUSTMENTS

Sales to Be Accounted For

Sales Tax to Be Acctd. For

Accounts Collected

Other Receipts:

TIPS CHARGED:

MasterCard/Visa

American Express

Diners Club

Other

House Accounts-Tips

TOTAL RECEIPTS

DEDUCT: PAID OUTS

Tips Paid Out

House Charges

Total Deductions

NET CASH RECEIPTS

BANK DEPOSIT (Line 12)

OVER or SHORT

Day Night

BAR REGISTER SERVICE REGISTER TOTAL

12345678910111213141516171819202122232425262728293031323334353637383940

Day Night All Shifts

CASHIER’S REPORT FORM


TICKET ISSUANCE FORM

WAITPERSON TOT # # THRU INITIALS

TOTAL

RETURN #VERIFIED


COOK’S FORM

ITEM START ADDITIONSSTARTINGBALANCE

BALANCEENDING

#SOLD

TOTAL


TICKET ITEMIZATION FORM

ITEM TOTALSOLD

USE A MARK TO DESIGNATE ONE SOLD

TOTAL

WANT SHEET

ITEM EMPLOYEE APPROVED ORDERED ON RECEIVED


PERSONAL DRESS AND HYGIENE

Employees wear proper uniform including proper shoes.❑ YES ❑ NO Corrective Action ____________

Hair restraint is worn.❑ YES ❑ NO Corrective Action ____________

Fingernails are short, unpolished and clean.❑ YES ❑ NO Corrective Action ____________

Jewelry is limited to watch, simple earrings and plain ring.❑ YES ❑ NO Corrective Action ____________

Hands are washed or gloves are changed at critical points.❑ YES ❑ NO Corrective Action ____________

Open sores, cuts, splints or bandages on hands are com-pletely covered while handling food.❑ YES ❑ NO Corrective Action ____________

Hands are washed thoroughly using proper hand-washingtechniques at critical points.❑ YES ❑ NO Corrective Action ____________

Smoking is observed only in designated areas away frompreparation, service, storage and warewashing areas.❑ YES ❑ NO Corrective Action ____________

Eating, drinking and chewing gum are observed only indesignated areas away from work areas.❑ YES ❑ NO Corrective Action ____________

Employees take appropriate action when coughing orsneezing.❑ YES ❑ NO Corrective Action ____________

Disposable tissues are used and disposed of when cough-ing/blowing nose.❑ YES ❑ NO Corrective Action ____________

LARGE EQUIPMENT

Food slicer is clean to sight and touch.❑ YES ❑ NO Corrective Action ____________

Food slicer is sanitized between uses when used withpotentially hazardous foods.❑ YES ❑ NO Corrective Action ____________

All other pieces of equipment are clean to sight andtouch — equipment on serving lines, storage shelves, cab-inets, ovens, ranges, fryers and steam equipment.❑ YES ❑ NO Corrective Action ____________

Exhaust hood and filters are clean.❑ YES ❑ NO Corrective Action ____________

REFRIGERATOR, FREEZER ANDMILK COOLERThermometer is conspicuous and accurate.❑ YES ❑ NO Corrective Action ____________

Temperature is accurate for piece of equipment.❑ YES ❑ NO Corrective Action ____________

Food is stored 6 inches off floor in walk-ins.❑ YES ❑ NO Corrective Action ____________

Unit is clean.❑ YES ❑ NO Corrective Action ____________

Proper chilling procedures have been practiced.❑ YES ❑ NO Corrective Action ____________

All food is properly wrapped, labeled and dated.❑ YES ❑ NO Corrective Action ____________

FIFO (First In, First Out) inventory is being practiced.❑ YES ❑ NO Corrective Action ____________

FOOD STORAGE AND DRY STORAGE

Temperature is between 50˚ F and 70˚ F.❑ YES ❑ NO Corrective Action ____________

All food and paper supplies are 6 to 8 inches off the floor.❑ YES ❑ NO Corrective Action ____________

All food is labeled with name and delivery date.❑ YES ❑ NO Corrective Action ____________

FIFO (First In, First Out) inventory is being practiced.❑ YES ❑ NO Corrective Action ____________

There are no bulging or leaking canned goods in storage.❑ YES ❑ NO Corrective Action ____________

Food is protected from contamination.❑ YES ❑ NO Corrective Action ____________

All surfaces and floors are clean.❑ YES ❑ NO Corrective Action ____________

Chemicals are stored away from food and other food-related supplies.❑ YES ❑ NO Corrective Action ____________

HOT HOLDING

Unit is clean.❑ YES ❑ NO Corrective Action ____________

Food is heated to 165˚ F before placing in hot holding.❑ YES ❑ NO Corrective Action ____________

THE ESSENTIALS OF FOOD SAFETY, HACCP & SANITATION PRACTICES 38

Hazard Analysis Critical Control PointsMANAGER SELF-INSPECTION CHECKLIST

DATE____________ OBSERVER ______________________________________


Temperature of food being held is above 140˚ F.❑ YES ❑ NO Corrective Action ____________

Food is protected from contamination.❑ YES ❑ NO Corrective Action ____________

FOOD HANDLING

Frozen food is thawed under refrigeration or in cold run-ning water.❑ YES ❑ NO Corrective Action ____________

Food is not allowed to be in the “temperature dangerzone” for more than 4 hours.❑ YES ❑ NO Corrective Action ____________

Food is tasted using proper method.❑ YES ❑ NO Corrective Action ____________

Food is not allowed to become cross-contaminated.❑ YES ❑ NO Corrective Action ____________

Food is handled with utensils, clean-gloved hands or cleanhands.❑ YES ❑ NO Corrective Action ____________

Utensils are handled to avoid touching parts that will bein direct contact with food.❑ YES ❑ NO Corrective Action ____________

Reusable towels are used only for sanitizing equipmentsurfaces and not for drying hands, utensils, floor, etc.❑ YES ❑ NO Corrective Action ____________

UTENSILS AND EQUIPMENT

All small equipment and utensils, including cutting boards,are sanitized between uses.❑ YES ❑ NO Corrective Action ____________

Small equipment and utensils are air dried.❑ YES ❑ NO Corrective Action ____________

Work surfaces are clean to sight and touch.❑ YES ❑ NO Corrective Action ____________

Work surfaces are sanitized between uses.❑ YES ❑ NO Corrective Action ____________

Thermometers are washed and sanitized between eachuse.❑ YES ❑ NO Corrective Action ____________

Can opener is clean to sight and touch.❑ YES ❑ NO Corrective Action ____________

Drawers and racks are clean.❑ YES ❑ NO Corrective Action ____________

Small equipment is inverted, covered or otherwise pro-tected from dust and contamination when stored.❑ YES ❑ NO Corrective Action ____________

CLEANING AND SANITIZING

Three-compartment sink is used.❑ YES ❑ NO Corrective Action ____________

Three-compartment sink is properly set up for ware-washing (wash, rinse, sanitize).❑ YES ❑ NO Corrective Action ____________

Chlorine test kit or thermometer is used to check sani-tizing process.❑ YES ❑ NO Corrective Action ____________

The water temperatures are accurate.❑ YES ❑ NO Corrective Action ____________

If heat-sanitizing, the utensils are allowed to remainimmersed in 170˚ F water for 30 seconds.❑ YES ❑ NO Corrective Action ____________

If using chemical sanitizer, it is the proper dilution.❑ YES ❑ NO Corrective Action ____________

The water is clean and free of grease and food particles.❑ YES ❑ NO Corrective Action ____________

The utensils are allowed to air dry.❑ YES ❑ NO Corrective Action ____________

Wiping clothes are stored in sanitizing solution while inuse.❑ YES ❑ NO Corrective Action ____________

GARBAGE STORAGE AND DISPOSAL

Kitchen garbage cans are clean.❑ YES ❑ NO Corrective Action ____________

Garbage cans are emptied as necessary.❑ YES ❑ NO Corrective Action ____________

Boxes and containers are removed from site.❑ YES ❑ NO Corrective Action ____________

Loading dock and are around dumpster are clean.❑ YES ❑ NO Corrective Action ____________

Dumpster is closed.❑ YES ❑ NO Corrective Action ____________

PEST CONTROL

Screen on open windows and doors are in good repair.❑ YES ❑ NO Corrective Action ____________

No evidence of pests is present❑ YES ❑ NO Corrective Action ____________

THE ESSENTIALS OF FOOD SAFETY, HACCP & SANITATION PRACTICES 40

DATE TIME TEMP INITIALS DATE TIME TEMP INITIALS

Month: Freezer: Refrigerator:

TEMPERATURE LOG


1. Bar cash registers (two)2. Locked liquor storage cabinet3. Liquor display4. Base cabinet refrigerator, back bar5. Three-compartment sinks (two)6. Disposals (two)7. Blenders (two)8. Glass racks (four)9. Ice bin10. Glass chiller11. Soda cabinet (under bar)12. Planter

12

10

11 9

1

3

3

25

5

6

6

7

7

8

84

1

down

down

LAYOUT OF A TYPICAL BAR

BAR RECIPE AND PROCEDURE MANUAL

SUCCESSFUL BAR MANAGEMENT & OPERATIONS 42

ITEMINGREDIENTS: PROCEDURE: GLASS:

GARNISH:

ITEMINGREDIENTS: PROCEDURE: GLASS:

GARNISH:


BARTENDER’S REPORT

$100.00 ________

$50.00 ________

$20.00 ________

$10.00 ________

$5.00 ________

$1.00 ________

CASH IN

TOTAL

$1.00 ________

$0.50 ________

$0.25 ________

$0.10 ________

$0.05 ________

$0.01 ________

TOTAL

1. ________________________________

2. ________________________________

3. ________________________________

4. ________________________________

5. ________________________________

6. ________________________________

CHARGES

TOTAL

TOTAL

ITEM LIQUOR WINE

Housed _________ _________

Manager _________ _________

Comp _________ _________

EMPLOYEE _________________________ Total # _____ #__# ______ Initial ____# Return __________ Verify _________



LIQUOR SALES _____________________________

FOOD SALES _____________________________

WINE SALES _____________________________

MISC. SALES _____________________________

SALES TAX _____________________________

VOID SALES _____________________________

SALES SUMMARY

$100.00 ________

$50.00 ________

$20.00 ________

$10.00 ________

$5.00 ________

$1.00 ________

CASH OUT

TOTAL

$1.00 ________

$0.50 ________

$0.25 ________

$0.10 ________

$0.05 ________

$0.01 ________

TOTAL

BARTENDER

MANAGER

BOOKKEEPER

BARTENDER

MANAGER

BOOKKEEPER

Note: Itemize checks separately on back. Enter figure in sale and sales breakdown.


LIQUOR ORDER FORM

ITEM BUILD TO AMT. DATE


LIQUOR INVENTORY FORM

ITEM SIZE QUANTITY TOTAL COST EXTENSION


LIQUOR USED AND RESTOCKED FORM

LIQUOR USED RESTOCKED LIQUOR USED RESTOCKED

SUCCESSFUL WINE MANAGEMENT & OPERATIONS 47

WINE INVENTORY FORM



WINE ORDER FORM



OPERATIONAL ORDER FORM


SUCCESSFUL MANAGEMENT OF OPERATIONAL COSTS & SUPPLIES 50

OPERATIONAL INVENTORY FORM


KNOWLEDGE OF JOBprocedures, paperwork, skill, function

RATING: _________________________________

Comments: ________________________________

__________________________________________

__________________________________________

QUALITYup to specification, accuracy, consistency

RATING: _________________________________

Comments: ________________________________

__________________________________________

__________________________________________

ATTITUDEtowards work, management, other employees, customers

RATING: _________________________________

Comments: ________________________________

__________________________________________

__________________________________________

LEADERSHIPability to give direction

RATING: _________________________________

Comments: ________________________________

__________________________________________

__________________________________________

RELIABILITYdependable, on time, follows through on assignments

RATING: _________________________________

Comments: ________________________________

__________________________________________

__________________________________________

PRODUCTIVITYvolume, utilization of time

RATING: _________________________________

Comments: ________________________________

__________________________________________

__________________________________________

APPEARANCEuniform, neat

RATING: _________________________________

Comments: ________________________________

__________________________________________

__________________________________________

SERVICEalert, fast

RATING: _________________________________

Comments: ________________________________

__________________________________________

__________________________________________

OVERALL RATING: ______________________

SALARY ADJUSTED: ❑ YES ❑ NO_______

NEW SALARY: __________________________

Recommendations: __________________________

__________________________________________

__________________________________________

Items to be followed up on: ___________________

__________________________________________

__________________________________________

__________________________________________

EMPLOYEE PERFORMANCE EVALUATION FORM

NAME: _______________________________ POSITION: ___________________________

INTERVIEWER: _______________________ DATE: _______________________________

LAST EVALUATION DATE: ______________________ SALARY: __________________

For each of the following categories grade the employee’s performance on a sliding scale of 1 to 10 (see scalebelow).The overall grade is the average of all scores plus the interviewer’s comments.

1-2 poor 3-4 below average 5 average 6-7 above average 8-9 very good 10 exceptional


DAILY PAYROLL FORM

DATE MONTH YEAR

EMPLOYEE RATE TOTALH

H = HOURS G = GROSS

G H G H G H G H G H G H G

TOTAL

INTERNAL BOOKKEEPING—ACCOUNTING FOR SALES & COSTS—WHERE DID IT ALL GO? 52

DAILY SALES REPORT FORM

DAY DATE AMT $ INV #

FOOD SALES

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

21

22

23

24

25

26

27

28

29

30

31

T

AMT $ INV #

LIQUOR SALES

AMT $ INV #

WINE SALES

ACTUAL BUDGET

MONTH-TO-DATE

TOTAL

7 DAY TOTAL

14 DAY TOTAL

21 DAY TOTAL

28 DAY TOTAL

TOTALSALES


DAILY SALES REPORT FORM (CONTINUED)

FOOD LIQR WINE

MANAGERIAL

FOOD LIQR WINE

HOUSED

FOOD LIQR WINE

COMPLIMENTARYOVERUNDER

#DINERS

PERHEAD

CASHOV/U


LABOR ANALYSIS FORM

DAY DATE

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

21

22

23

24

25

26

27

28

29

30

31

T

BUDGET ACT OV/UND

DAILY PAYROLL

TOTAL

7 DAY TOTAL

14 DAY TOTAL

21 DAY TOTAL

28 DAY TOTAL

BUDGET ACT OV/UND %

MONTH-TO-DATE PAYROLLDAILYSALES

% MONTHTO DATE


WINE ITEMIZATION FORM

ITEM TOTALS

TOTAL



FOOD ITEMIZATION FORM

ITEM TOTALS

TOTAL



PURCHASE LEDGER

DATE

GRAND TOTAL

PAGE TOTAL

COMPANY MONTH

PAID OUTSINV # AMT $ INV # AMT $ INV # AMT $


DATE DESCRIPTION METH LIFE COST SALVAGE ADDIT.1st YEAR

NEW/USED

ACRS%

SUCCESSFUL BUDGETING & PROFIT PLANNING—FOR MAXIMUM RESULTS 64

DEPRECIATION WORKSHEET AND RECORD


BALANCE BALANCE BALANCEDEPREC 20 DEPREC 20

DEPRECIATION WORKSHEET AND RECORD (CONTINUED)


ITEM BUDGETED % ACTUAL %

SALES

Food

Liquor

Wine

TOTAL SALES

MATERIALS

Food Costs

Liquor Costs

Wine Costs

TOTAL COSTS

GROSS PROFIT

LABOR

Manager Salary

Employee

Overtime

TOTAL LABOR COSTS

Controller Oper. Costs

China & Utensils

Glassware

Kitchen Supplies

Bar Supplies

Dining Room Supplies

Uniforms

Laundry/Linen

Services

Trash Pick-Up

Laundry Cleaning

Protection

Freight

Accounting

Maintenance

Payroll

TOTAL THIS PAGE

OPERATIONAL BUDGET


ITEM BUDGETED % ACTUAL %

Utilities

Phone

Water

Gas

Electricity

Heat

Fixed Operating Costs

Rent

Insurance

Property Taxes

Depreciation

General Operating Costs

Labor Taxes

Other Taxes

Repairs—Equipment

Repairs—Building

Entertainment

Advertising

Promotion

Equipment Rental

Postage

Contributions

Trade Dues, ect.

Licenses

Credit Card Expense

Travel

Bad Debt

TOTAL THIS PAGE

TOTAL EXPENDITURES

TOTAL NET PROFIT

OPERATIONAL BUDGET (CONTINUED)


DATEMONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

SUNDAY

HOLIDAYS

# OFEACH

AVG #DINNERS

SUB-TOTAL

BREAKFAST TOTAL _______________

LUNCH TOTAL _______________

DINNER TOTAL _______________

GRAND TOTAL _______________

DIVISION OF SALES

HOLIDAYS THAT MUST BE CONSIDERED:

FOOD

LIQUOR

WINE

TOTAL PROJECTED SALES x % SALES DIVISION = SALES DIVISION

• Washington's Birthday• Easter• Mother's Day• Memorial Day• Fourth of July

• Labor Day• Thanksgiving• Christmas Eve• Christmas• New's Year's Eve

• New Year's• Halloween• Valentine's Day• Graduation Day

Grand Total x % Growth/Loss = Projected Volume x Check Avg. = Projected Sales

SALES PROJECTION FORM

BREAKEVEN ANALYSIS GRAPHIC REPRESENTATION

FIXED COSTS $40,000

BREAKEVEN POINT$100,000

$120,000

Variable Cost Per Customer = $7.20

Average Sales Per Customer $12.00


BREAKEVEN COST ANALYSIS

COST TYPE FIXED VARIABLE TOTAL

HOW TO PREPARE THE MONTHLY AUDIT & COST PROJECTIONS 73

MATERIALS COST PROJECTION FORM

MONTH

Beginning Inventory

Purchases

Comp/Manager

Ending Inventory

Cost

Sales

TOTAL FOOD COST PERCENTAGE

FOOD

Beginning Inventory

Purchases

Comp/Manager

Ending Inventory

Cost

Sales

TOTAL WINE COST PERCENTAGE

WINE

Beginning Inventory

Purchases

Comp/Manager

Ending Inventory

Cost

Sales

TOTAL LIQUOR COST PERCENTAGE

LIQUOR


OPERATIONAL SUPPLIES COST PROJECTION FORM

PAGE MONTH

CATEGORY

Beginning Inventory

Purchases

Ending Inventory

Cost

Sales

TOTAL COST PERCENTAGE

#

CATEGORY

Beginning Inventory

Purchases

Ending Inventory

Cost

Sales


#

CATEGORY

Beginning Inventory

Purchases

Ending Inventory

Cost

Sales


#

CATEGORY

Beginning Inventory

Purchases

Ending Inventory

Cost

Sales


#

HOW TO PREPARE THE MONTHLY AUDIT & COST PROJECTIONS 75

the restaurant manager's handbook - brown

Documents

cooks form

restocked form

preparation form

analysis form

sales report form

ticket itemization form

food ordering form

daily payroll form