The Complete Restaurant Management GuideTwo highly successful veterans in the restaurant industry offer surefire tips to lower the risks of failure, avoid the common pitfalls, and make day-to-day operations smooth and profitable. Highlights of this practical handbook -- -- menus: samples, special promotions, and charts and instructions to determine price for profit; -- food production: techniques for controlling food production, charts, sample records, and avoiding production problems; -- controlling costs: sound purchasing policies an good storage and handling practices; -- health and environmental issues: keeping up with governmental guidelines on environmental regulations and on dealing with food borne illnesses. The authors cover every detail of running a restaurant. Franchising, catering, changes in meat grading, labor management, cocktail lounge operations, computerized techniques in accounting, bookkeeping, and seating and much more are all covered at length. Restaurant owners and managers will surely find The Complete Restaurant Management Guide invaluable. |
Contents
How to Plan Choose and Design Menus | 17 |
STYLE OF SERVICE | 23 |
PRICING YOUR MENU FOR MAXIMUM SALES VOLUME OR LOWEST COST | 29 |
PHOTOGRAPHING PRESENTATIONS | 30 |
HOW SPECIAL MENUS CAN BRING IN EXTRA | 37 |
WINE LISTS AND SPECIAL DRINKS LIST | 48 |
HOW TO DECIDE WHETHER TO HAVE SPECIAL LUNCH AND DINNER MENUS | 57 |
MoneyMaking Secrets of Food Production | 65 |
Hidden Gold in Your Cocktail Lounge | 159 |
THE OPERATING STATEMENT | 165 |
CONTROLLING CASH AND CHARGE SALES | 171 |
KEEPING GOOD RECORDS | 177 |
HOW TO TURN YOUR DAILY SALES RECORD INTO PROFITS | 179 |
HOW TO BUDGET FOOD COSTS | 187 |
HOW TO MANAGE SALES AND COSTS WITH GOOD BUDGET | 196 |
How to Increase Your Profits by Staying on | 209 |
HOW TO KEEP PRODUCTION COST UNDER CONTROL | 71 |
How to Buy Food Right for Maximum Profits | 77 |
WHAT ABOUT CANNED FRUIT? | 83 |
HOW SPECIAL EQUIPMENT CAN HELP YOU | 89 |
INVENTORY CONTROL METHODS THAT WORK | 102 |
CHECKLIST FOR STORAGE | 108 |
THE KEY STEPS TO HIRING EMPLOYEES THAT ARE RIGHT FOR THE JOB | 114 |
How Do YOU GET DOWN TO THE REAL BUSINESS OF TRAINING EMPLOYEES | 120 |
KEY INGREDIENTS FOR BETTER COMMUNICATION | 127 |
HOW TO SELECT UNIFORMS THAT WILL COMPLEMENT YOUR RESTAURANT | 133 |
DEVELOPING A FRINGE BENEFIT PACKAGE | 140 |
SELECTING GARNISHES THAT WILL COMPLEMENT YOUR DISHES | 146 |
HOW TO MARKET YOUR WINE FOR BIGGER PROFITS | 152 |
AN EXAMPLE OF HOW YOU CAN LOSE YOUR SHIRT BY NOT KEEPING INFORMED | 216 |
A PREEXPANSION CHECKLIST | 223 |
HOW TO SUCCEED AND EXPAND AS AN ABSENTEE OWNER | 229 |
FRANCHISE RESOURCES | 235 |
A FINAL WORD ON THE FRANCHISE OPTION | 237 |
How to Make Advertising and Promotion Dollars | 247 |
HOW TO PROMOTE YOUR RESTAURANT | 253 |
How to Get Top Benefit from Tax Savings and Shelters | 259 |
HOW A RESTAURANT MAY BE ABLE TO GIVE EMPLOYEES BIGGER PAY | 260 |
HOW TO GET A BIG TAX BREAK FOR SUPPORTING YOUR PARENTS | 265 |
HOW THE TAX LAW CAN HELP YOU GET THE MONEY YOU NEED | 271 |
WHY REFRESHER COURSES HAVE BUILTIN TAX SAVINGS | 274 |
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Common terms and phrases
addition advertising alcoholic beverage beef bottle brand Brinker International budget cash Chart of Accounts CHECKLIST choose client consumers cooking corporation cost of sales cross-contamination CS&A customers decision deductible develop dining room dinner dollars drink employees equipment event example expense food cost Food Safety food service FOODBORNE ILLNESS forecast franchise franchisor gross profit guests handle important income increase Internal Revenue Service inventory keep kitchen labor lease Linda West meals meat Melange Catering menu menu items National Restaurant Association necessary offer percent person personnel premium prepared problem production promotion purchasing records require restaurant business restaurant industry restaurant owners restaurant's Sauté schedule sell served servers service staff specific sumer sure tableservice operators techniques wine list