The Restaurant Manager's Handbook by Brown, Douglas Robert -- Read -- Imperial Library of Trantor

Index

Table of Contents Acknowledgements Author Biography Introduction Chapter 1: Successful Pre-opening Activities For a Restaurant Venture

TYPES OF BUSINESS ORGANIZATIONS SELECTING THE RESTAURANT SITE LOCATION NATIONAL RESEARCH MARKET AREA RESEARCH POPULATION AND DEMOGRAPHICS COMPETITION GOVERNMENT LAWS, REGULATIONS, AND LICENSES OPENING THE RESTAURANT BANK ACCOUNT INSURANCE ORGANIZING THE PRE-OPENING ACTIVITIES SERVICE PERSONNEL NEEDED OTHER SERVICES AND SYSTEMS HOW MUCH CHINA AND SILVERWARE TO ORDER WORKSHEETS NECESSARY MISCELLANEOUS RESTAURANT, RESORT & HOTEL SUPPLIES FROM A-Z LAYOUTS AND FLOWCHARTS OF A TYPICAL FAMILY-TYPE RESTAURANT

Chapter 2: Basics Of Buying Or Leasing A Restaurant

DETERMINING THE RESTAURANT’S VALUE THE VALUE OF OTHER ASSETS GOODWILL TERMS, CONDITIONS, AND PRICE INITIAL INVESTMENT LEASING AS AN OPTION TO GET STARTED USING A LEASE BROKER GETTING YOURSELF READY TO LEASE THE POWER OF WORDS CHANGING THE FACE OF YOUR SPACE CLEARLY DEFINE WHO DOES WHAT UNDERSTANDING YOUR LEASE AGREEMENT LEASE VERSUS OWN VARIOUS SITE CONSIDERATIONS BEFORE BUYING OR LEASING NEW BUILDINGS VERSUS EXISTING BUILDINGS LOCATION REQUIREMENTS FACILITY REQUIREMENTS SITE CHARACTERISTICS TRAFFIC COUNT Competition

Chapter 3: Creating A Successful Business Plan

WHY DO I NEED A PLAN? GREAT RISKS, GREAT REWARDS NO PROFITS, NO REASON WHO SHOULD REVIEW YOUR BUSINESS PLAN WHO WILL USE YOUR BUSINESS PLAN WHO SHOULD WRITE YOUR BUSINESS PLAN? BUT I ONLY WANT TO BE A RESTAURATEUR WRITING ALTERNATIVES SEARCHING FOR A BUSINESS PLAN WRITER CONTRACTS AND AGREEMENTS WHAT DOES A GOOD BUSINESS PLAN CONTAIN? STANDARD BUSINESS PLAN FORMAT

Chapter 4: Steps To Secure Financing

DID YOU KNOW? MONEY, MONEY, MONEY LEARNING YOUR MONEY FORMULA STAY ON THE RIGHT SIDE OF THE LAW CAPITAL BUDGETING THE MONEY IS OUT THERE WHAT WILL YOU DO TO FINANCE YOUR DREAM? AVAILABLE FINANCING SOURCES OTHER FINANCING OPTIONS Leasing Versus Buying Deciding Whether to Lease or Buy INVESTING IN YOUR DREAM YOUR PERSONAL FINANCIAL HEALTH BARTERING NEITHER A LENDER OR A BUYER BE BORROWING FROM FAMILY OR FRIENDS LOAN AGREEMENTS ASKING FOR A LOAN THANKS FOR THE GIFT YOUR LOAN PROPOSAL FINANCIAL STATEMENTS YOUR FINANCIAL STATEMENTS HOW TO WRITE A LOAN PROPOSAL HOW YOUR LOAN REQUEST WILL BE REVIEWED

Chapter 5: How to Analyze and Invest In a Restaurant Franchise

CHOOSING THE RIGHT FRANCHISE FRANCHISES ARE NOT INDEPENDENT BUSINESSES BECOMING A FRANCHISEE BUYING AN EXISTING FRANCHISE STARTING NEW DOING YOUR RESEARCH TERRITORIAL STRATEGIES MULTI-UNIT FRANCHISING RIGHT TO EXPAND EXPANDING YOUR OPERATIONS UNDERSTANDING YOUR PURCHASE OPTIONS BUYING MULTIPLE UNITS FRANCHISING ADVANTAGES AND DISADVANTAGES FRANCHISING AND THE LAW FRANCHISER CERTIFICATION

Chapter 6: Effective Restaurant Layout & Remodeling

PUBLIC AREAS IN YOUR RESTAURANT OUTDOOR AREAS PARKING FIRST IMPRESSIONS WINDOW DISPLAYS USE SOME GREENERY YOUR RESTROOMS COUNTERTOP DISPLAYS FRONT WORK AREAS SHELVING DEDICATED WORK AREAS DELIVERY AREAS LAST BUT NOT LEAST — YOUR OFFICE THE BEST SEATS IN THE HOUSE WAITING MOOD SETTING MAY I TAKE YOUR COAT? DINING ALFRESCO COLORS THAT COMPLEMENT THE ANCIENT ART OF FENG SHUI COMMISSIONING ARTISTS MUSIC TO STIMULATE, SOOTHE, AND WOO LET THERE BE LIGHT CEILINGS COVERING YOUR FLOORS SEATING SELECTING TABLES SEATING AS DÉCOR YOUR PROFIT CENTER SEATING AS WORK (AND PLAY) AREAS ACTING AS YOUR OWN DECORATOR THE SMALLEST ROOM IN THE HOUSE FRONT-OF-THE-HOUSE SUPPORT STATIONS STREAMLINE YOUR BACK-OF-THE-HOUSE KITCHEN DESIGN YOUR CHEF’S OFFICE PLENTY OF STORAGE STORAGE WASTE AND RECYCLING WORKING (AND RESTING) BEHIND THE SCENES CONSTRUCTION & RENOVATION BUILDING PERMITS AND CODES TRANSFORMING BUILDINGS INTO RESTAURANTS NEW CONSTRUCTION TIMELINE OPEN FOR BUSINESS DURING A RENOVATION WORKING IN A CONSTRUCTION ZONE CREATING ENVIRONMENTS THAT WORK WITH PEOPLE WILL YOU HAVE ENOUGH DINING SPACE? TRAFFIC AND WORKFLOW MORE WORKFLOW ADVICE

Chapter 7: Basic Cost Control For Restaurants

COST CONTROLS ARE CRUCIAL COST RATIOS FOOD COST PERCENTAGE CONTROLLING FOOD COSTS YIELD COSTS MENU SALES MIX THE MENU ITSELF PRICING FINANCIAL ANALYSIS INTERNAL CONTROLS PURCHASING AND ORDERING INVENTORY LABOR PRODUCTIVITY BEVERAGE CONTROLS

Chapter 8: Profitable Menu Planning

MENU STYLE FORMATTING YOUR MENU DEVELOPING THE MENU SELECTIONS LIMITING THE MENU TRUTH AND ACCURACY IN THE MENU NUTRITIONAL CLAIMS ON MENUS MENU SIZE AND COVER MENU DESIGN SOFTWARE COPYRIGHTING THE MENU PRINTING THE MENU RECIPE AND PROCEDURE MANUAL ORDERING MANUAL PROJECTING MENU COSTS THE BEGINNING INVENTORY

Chapter 9: Dietary and Nutritional Guidelines

TEST PANEL INTERNAL QUALITY CONTROL TOOLS TO GAIN FEEDBACK TIPS TO ASK THE RIGHT QUESTIONS OPERATING PROCEDURES CONDUCT A SELF REVIEW FOOD SAFETY INSPECTIONS HOW TO PREPARE FOR AN INSPECTION PREPARING FOR AN INSPECTION IMPROVE DIETARY SERVICES CONSIDER FOOD ALLERGIES

Chapter 10: Choose The Proper Equipment

THE RIGHT EQUIPMENT FOR THE JOB MAKING WISE EQUIPMENT PURCHASES WHICH QUALITY LEVEL? EQUIPMENT BUDGETING EQUIPMENT LEASING EQUIPMENT RENTAL SHOULD I BUY USED EQUIPMENT/FIXTURES? EQUIPMENT SUPPLIES EQUIPMENT SPECIFIC TIPS KITCHEN AND SERVICE EQUIPMENT MAJOR EQUIPMENT RANGES AND OVENS GRILLS, SMOKERS, AND ROTISSERIES REFRIGERATORS AND FREEZERS DISHWASHERS WASHER AND DRYER SMALL EQUIPMENT FOOD PROCESSING EQUIPMENT EQUIPMENT FOR SERVING FOOD EQUIPMENT FOR CATERING AND SPECIAL EVENTS EQUIPMENT TO TRANSPORT FOOD DISPOSABLE EQUIPMENT ADDITIONAL EQUIPMENT ADDITIONAL RESOURCES TO FIND EQUIPMENT

Chapter 11: Purchasing

Steps in the procurement process PURCHASING OR ORDERING? ORDERING TIPS ESTABLISH SPECIFICATIONS EVALUATE AND CHOOSE YOUR VENDORS CREDIT PRODUCT QUALITY PRICE DEALING WITH SUPPLIERS THE CHANGING FACE OF DISTRIBUTORS BUYER RESPONSIBILITIES BUYER QUALIFICATIONS ALTERNATIVE PURCHASING SYSTEMS PURCHASING KICKBACKS AND GIFTS BRANDS AND QUALITY

Chapter 12: Inventory, Receiving, and Storage

RECEIVING EFFECTIVE RECEIVING RECEIVING AND STORING SUPPLIES RECEIVING TIPS RECEIVING PROCEDURES FOOD STORAGE TYPES OF STORAGE DRY STORAGE REFRIGERATED STORAGE DEEP CHILLING FROZEN STORAGE CLEANING PRODUCTS ORGANIZE YOUR STORAGE AREAS STORAGE SPOILAGE PREVENTION INVENTORY PERIODIC INVENTORY COUNT PERPETUAL INVENTORY DETERMINE INVENTORY LEVELS ISSUING

Chapter 13: Food Buying Techniques

MEATS PROPERTIES OF MEAT THE MEAT MARKET FROZEN MEAT IDENTIFYING PORTIONS OF MEAT PROCESSED MEAT POULTRY EGGS SELECTING FRESH PRODUCE THE PRODUCE MARKET RERISHABLE ITEMS PURCHASING PRODUCE PROCESSED FOODS METHODS TO PRESERVE PRODUCTS CONVENIENCE FOODS DAIRY PRODUCTS

Chapter 14: Food Cost Controls

CONTROLLING FOOD COSTS: STRATEGIES AND TIPS GETTING ORGANIZED FOOD SALES AND COSTS SURVEY ESSENTIALS OF CONTROLLING FOOD COSTS YIELD COSTS MENU SALES MIX THE MENU Calculating Food and Drink Costs ECONOMIZE WITHOUT REDUCING QUALITY MANAGE COST — INCREASE SALES OTHER COST-SAVING TIPS FOOD-COST PROBLEM AREAS FOOD COST PERCENTAGE COST-CALCULATIONS — THE BASICS WEIGHTED FOOD COST PERCENTAGE RAISING PRICES

Chapter 15: Successful Kitchen Management and Control Procedures

KITCHEN PERSONNEL KITCHEN PROCEDURES KITCHEN CLEANLINESS KITCHEN CONTROLS

Chapter 16: Essentials of Food Safety, HACCP, and Sanitation

HACCP DEFINED WHY SHOULD YOU USE HACCP? IMPLEMENTING HACCP HACCP PROCEDURES STORAGE OPTIONS AND REQUIREMENTS PREPARING FOOD COLD FOOD PRECAUTIONS COOKING SERVING AND HOLDING SANITARY SELF-SERVICE COOLING REHEATING CLEAN VERSUS SANITARY A FIRST-RATE FACILITY CROSS-CONTAMINATION CONCERNS CONTROLLING BACTERIA DANGEROUS BACTERIA PERSONAL HYGIENE

Chapter 17: Safety and Risk Management

KITCHEN AND FOOD SAFETY AGENCIES FIRST AID AND SAFETY FIRE ACCIDENTS AND SAFETY KITCHEN SAFETY GOOD ERGONOMICS THE AIR WE BREATHE OTHER AVOIDABLE KITCHEN HAZARDS REDUCING EMPLOYEE THEFT REGISTER PRACTICES GIVEAWAYS SECURITY CORRECT CASH-HANDLING PROCEDURES REDUCING CUSTOMER FRAUD KEEPING YOUR OWN HOUSE IN CHECK ELECTRONIC SECURITY

Chapter 18: Successful Bar Layout, Set Up, and Location

OPENING A BAR — AN OVERVIEW MARKET RESEARCH THE COMPETITION BAR LAYOUT (NUTS AND BOLTS) SEATING THE FRONT BAR THE UNDER-BAR CLIMATE CONTROL CUSTOMER COMFORT BAR RECIPE AND PROCEDURE MANUAL LIQUOR AND BEER ORDERING SETTING BAR PRICES LEGAL ADVICE MINORS CAN MEAN MAJOR LEGAL PROBLEMS

Chapter 19: Bar Service, Precautions, and Legalities

BAR PERSONNEL BAR OPERATIONS DESCRIPTION OF LIQUOR & ALCOHOLIC BEVERAGES LIQUOR STOCKING AND ORDERING POURING PROCEDURES BAR RECIPE AND PROCEDURE MANUAL SOME ENHANCING TOUCHES OF QUALITY RECIPES BAR TAB PROCEDURES BAR SECURITY INVENTORY CONTROLS

Chapter 20: Successful Wine Management

SERVING WINE PROPERLY SERVING SPARKLING WINE AND CHAMPAGNE SERVING BY THE GLASS OR BY THE BOTTLE HALF BOTTLES AND DECANTERS WINE SERVICE INNOVATIONS CHOOSING TYPES OF WINE THE LANGUAGE OF WINE ORDERING WINE

Chapter 21: Management of Operational Costs and Supplies

OPERATIONAL CATEGORIES ORDERING OPERATIONAL SUPPLIES

Chapter 22: Computers and Food Service Operations

FRONT-OF-THE-HOUSE COMPUTER SYSTEMS STAND-ALONE SOFTWARE APPLICATIONS ONLINE RESERVATION SYSTEMS THE FUTURE OF COMPUTERS IN FOOD-SERVICE THE EFFECTIVE USE OF E-MAIL THE INTERNET AND THE WORLD WIDE WEB

Chapter 23: Managing the Dining Room and Waitstaff

PRE-SERVICE DUTIES SETTING THE TABLE SIDE WORK DUTIES CLOSING DUTIES SERVICE DUTIES ELECTRONIC ORDERING SYSTEMS TABLE SERVICE GENERAL RULES FOR TABLE SERVICE SUPERVISING THE SERVICE

Chapter 24: Increase Order Amount and Your Bottom Line

Make Changes to Your Menu and Layout Countertop Displays HEALTHY OPTIONS Promoting Beverages Food Allergies Services To Impact Your Bottom Line Take Care of the Children Include Your Wait Staff in Menu Item Decisions The Art of Suggesting Accompaniments Delicious Desserts = Big Profits!

Chapter 25: Finding, Recruiting, and Hiring Great Employees

TRAINING HIRING TRAINABLE RESTAURANT EMPLOYEES WHAT TO LOOK FOR IN POTENTIAL EMPLOYEES SCREENING POTENTIAL EMPLOYEES INTERVIEWING AVOIDING INTERVIEW-RELATED LAWSUITS RECRUITING FOR TEAMWORK THE FINAL SELECTION AND DECISION EMPLOYEE HANDBOOK

Chapter 26: Training Employees

MANAGEMENT’S ROLE IN TRAINING TEAMWORK WHAT IS A TEAM? TEAMBUILDING BUILDING TRUST AND TEAM SPIRIT TRAINING OTHERS TO BE TRAINERS ROLE OF COMMUNICATION IN MANAGING YOUR STAFF MAINTAINING PERFORMANCE STANDARDS ANNUAL PERFORMANCE REVIEWS HANDLING DIFFICULT EMPLOYEES

Chapter 27: Handling Employees Tips

WHO SHOULD READ THIS CHAPTER WHAT IS A TIP? WHY DO PEOPLE TIP? WHAT? NO TIP? TIPPING SIGNALS RECEIVING TIPS WAYS TO INCREASE YOUR TIPS

Chapter 28: Motivate Your Employees

CREATING JOB SATISFACTION WHAT IS MOTIVATION? EMPLOYEE MOTIVATION PROGRAM RULES OF EMPLOYEE MOTIVATION NO-COST WAYS TO RECOGNIZE EMPLOYEES REWARD SUCCESS HOW TO MAINTAIN GOOD EMPLOYEE RELATIONS

Chapter 29: Daily Leadership and Teambuilding

LEADERSHIP What TYPE OF LEADER ARE YOU? AUTHENTICITY — THE NEW LEADERSHIP BUZZ WORD TIPS FOR LEADERSHIP SUCCESS TEAMWORK TEAMBUILDING AN EFFECTIVE TEAM AN EFFECTIVE TEAM LEADER

Chapter 30: Control Labor Cost Without Sacrificing Service or Quality

BUILDING YOUR TEAM — THE FOUNDATION OF SUCCESS PEOPLE ARE ASSETS MANAGEMENT COMMITMENT HIRING TEAM MEMBERS YOUR EMPLOYEE PACKAGE WHERE TO FIND YOUR NEXT EMPLOYEES A DIVERSE WORKFORCE SELECTING THE RIGHT CANDIDATE HIRING THE BEST PERSON FOR THE JOB SAVING PAYROLL DOLLARS OFFER THE RIGHT BENEFITS PACKAGE TAX DEDUCTIONS AND CREDITS TAKE ADVANTAGE OF BENEFIT DISCOUNTS AND SUBSIDIES GOVERNMENT EMPLOYMENT PROGRAMS DISABLED WORKER PROGRAMS OTHER HELPFUL TAX-SAVERS HIDDEN PAYROLL EXPENSE SAVINGS SAVE MONEY IN EMPLOYEE TRAINING YOUR TRAINING NEEDS SETTING GOALS AND EXPECTATIONS TRAINING PLANS MEETINGS CULINARY AND HOSPITALITY PROGRAMS IN-HOUSE TRAINING PROGRAMS ADULT EDUCATION SCHEDULING YOUR STAFF THE PRODUCTIVE WORKPLACE

Chapter 31: Public Relations For Your Restaurant

WHAT IS PUBLIC RELATIONS? HOW TO APPLY YOUR PR PLAN BUILDING AND SUPPORTING STRONG MEDIA RELATIONS WHAT’S NEWS PR IS DIFFERENT FROM ADVERTISING LAUNCHING A CAMPAIGN SPECIAL EVENTS THE VALUE OF LOYALTY EMPLOYEE RELATIONS IS ALSO PUBLIC RELATIONS TALKING TO YOUR COMMUNITY PLANNING FOR THE UNFORESEEN

Chapter 32: How To Keep Customers Coming Back For More

CUSTOMERS FOR LIFE A WORD OF CAUTION KNOW WHAT YOUR PATRONS WANT PAY ATTENTION AND DELIGHT CUSTOMERS WORD OF MOUTH INCENTIVES PEOPLE, PEOPLE, PEOPLE STAFF

Chapter 33: Promote Your Restaurant On the Internet

DEVELOP AN INTERNET PLAN WHAT TO PUT ON YOUR WEBSITE HIRING A WEB DESIGNER WEB DESIGN MISTAKES TO AVOID WEB HOSTING MARKETING YOUR WEBSITE ONLINE PUBLIC RELATIONS INTERNET ADVERTISING WEB SUMMARY

Chapter 34: Add Catering to Your Restaurant

SKILLS NEEDED IN THE CATERING BUSINESS ASSESS YOUR SKILLS PROFILE TYPES OF CATERING THE BEST OF BOTH WORLDS CATERING FOR BUSINESSES SOCIAL EVENT CATERING MANAGING THE EVENT HANDLING INQUIRIES MEETING WITH THE CLIENT QUOTES AND CONTRACTS CANCELLATIONS AND REFUNDS PAPERWORK STAFFING EQUIPMENT MARKETING CONCLUSION

Chapter 35: Internal Bookkeeping

ACCOUNTING SOFTWARE SECTION 1: ACCOUNTS PAYABLE SECTION 2: REVENUE ACCOUNTS AND RECONCILIATION SECTION 3: PAYROLL

Chapter 36: Successful Budgeting and Profit Planning

PROJECTING THE OPERATIONAL BUDGET

Chapter 37: How To Prepare the Monthly Audit and Cost Projections

DEFINING THE ACCOUNTING PERIOD COMPUTING THE ENDING INVENTORY COMPLETING THE BUDGET ANALYZING THE COMPLETED BUDGET VARIATIONS IN GROSS PROFIT BUDGETING & PROFIT PLANNING

Chapter 38: Perform an Internal Audit On Restaurant and Bar Operations

PRE-AUDIT PLAN BALANCE SHEET EXAMINATION LOANS TO SHAREHOLDERS — AUDIT TECHNIQUES PROFIT AND LOSS STATEMENT EXAMINATION

Chapter 39: Basics of Selling a Restaurant

STRATEGIES FOR SELLING LOOKING FOR THE RIGHT BUYER PASS YOUR BUSINESS ON SELLING YOUR BUSINESS TO YOUR EMPLOYEES DECIDING NOT TO SELL CLOSING YOUR DOORS FOR GOOD? SO, YOU STILL WANT OUT?

Case Studies

Ali Amundson Jay Johnson Roy B. Assad Stephanie Morley Jaime Miller

Glossary of Terms Appendix

Manufacturers Reference State Restaurant Associations Journals & Trade Publications

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