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
Chapter 2 How to Plan Choose and Design Menus to Bring in Bigger Dollars | 15 |
Chapter 3 MoneyMaking Secrets of Food Production | 65 |
Chapter 4 How to Buy Food Right for Maximum Profits | 77 |
Chapter 5 How to Get More and Better Work from Your Employees | 111 |
Chapter 6 How to Get Service Help to Do Such a Great Job That Repeat Business Is Guaranteed | 143 |
Chapter 7 Hidden Gold in Your Cocktail Lounge | 159 |
How to Keep Track of All Your Money | 175 |
Chapter 9 How to Increase Your Profits by Staying on Top of Changes in the Marketplace | 209 |
Chapter 10 How to Simplify Remodeling or Expansion Plans Including Franchises as a Strategy for Future Development | 221 |
Chapter 11 How to Make Advertising and Promotion Dollars Pay Off for You | 247 |
Chapter 12 How to Get Top Benefit from Tax Savings and Shelters and Build Financial Security | 259 |
| 279 | |
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Common terms and phrases
addition advertising alcoholic beverage bottle brand Brinker International budget cash Chart of Accounts CHECKLIST choose client communicate companies competition 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 forecast franchise franchisor goal gross profit guests handle important income increase Internal Revenue Service inventory keep kitchen labor Linda West meals meat Melange Catering menu menu items National Restaurant Association necessary offer percent person personnel prepared problem production promotion purchasing records require restaurant business restaurant industry restaurant owners restaurateurs Sauté schedule selection sell served servers service staff specific successful sumer sure tableservice operators techniques tips wine list