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Profitable Restaurant & Cafe Manager
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List Price US$365.00
Our Price US$330.00
You Save US$35.00 10%
Member Price US$295.00
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More than 60 pre-written forms, templates, checklists and costing spreadsheets for successful restaurant and cafe management. All set up and ready to make your business much more efficient and profitable. Also very useful for hotels and clubs with bistros, restaurants and coffee shops. Built on many years of practical experience in the hospitality business and designed based on what operators, owners and managers have been asking for.  Use these complete efficiency procedures, back-up systems and for administrative support so that the staff can produce a great job consistently.
Every business owner and manager wants more order and systems in their business. Few have the time to sit down and write them out. It's even harder for most managers, who are expected to be hands-on, but also in charge of costs, suppliers and staff - as well as producing great service and an enjoyable atmosphere! This is often an impossible set of demands, but standard systems will make it a lot easier and less stressful. Profitable Restaurant & Cafe Manager comes as a Manual and on CD-ROM. It's designed to give you clear written systems in minutes (or just a few hours) rather than weeks or months (or never!). This is the support you need to make hospitality what it was always meant to be - profitable fun! Contents: | Restaurant & Cafe Management | Useful for: | Cafe Procedure Checklist | What staff need to know to work efficiently in your cafe. Use this as a guide for training and checking staff knowledge and progress. | Capacity Management | An explanation of the many small things that can improve the customer throughput and overcome bottlenecks. It can be surprising how simple things can make a big impact on revenue and profit. | Closing Checklist Cafe | A complete check-list so everything is closed down and secured properly, ordering handled and nothing left to chance for the next day. | Closing Checklist Restaurant | A similar checklist with extra details for a restaurant. | Front Cleaning Roster | Hygiene and food safety standards are part of good front of house management - this roster is the basis for a regular weekly routine to keep public areas clean and tidy. | Key Register | Record the issue and return of keys to ensure security. | Opening Checklist Cafe | Checklists with all the things big and small that need to be done to get ready for a busy and efficient shift | Opening Checklist Restaurant | Checklists with all the things that need preparing for restaurant service. | Repairers List | Have a complete list of all your repairers and tradespeople so maintenance is handled quickly and without fuss. | Restaurant Procedure Checklist | What staff need to know to work efficiently in your restaurant. Use this as a guide for training and checking staff knowledge and progress. | Seating Efficiency Calculator | This spreadsheet calculator lets you compare your present operation with how it could be - it puts into practice the ideas of Capacity Management. | | Customer Service | | Complaint Report | Handling complaints, quickly and fairly and in a way that leaves the customer satisfied, takes systems, skill and experience. Written policies should be the basis of this to guarantee consistency and make sure less experienced staff can handle the unexpected. | Customer Feedback Form | A quick and simple form designed to go out with the account. Include a pencil with it so you get a response (pens get taken, pencils don't). | Cycle of Service | A useful way to analyse customer service from first contact right through to when they leave. This step-by-step method helps you identify areas that are working well and those that need improvement. | Mystery Diner Survey | It's always interesting to get an outside view of your business. Use this review checklist to organise your own mystery review. Positive reports will make you feel great, and not-so-good reports will give you something to work on! | | Job Descriptions | Good staff are looking for direction when they apply for a job - Job Descriptions are an excellent way to attract the people you want and also filter out people who are less suitable. They also tie in with performance reviews, and are essential if you need to issue warnings on performance or behaviour. | Restaurant Manager | Supervisor | Waiter | | Profitability | | Cash Register Guide | The basics of what you should look for in a Cash Register or POS, and how it should be set up into Departments. | Cash Register Specifications | A useful checklist to make sure you are comparing like with like when you look at different systems. It's also important so suppliers know exactly what you want the equipment to do. | Costs & ph spend BYO Restaurant | A simple and powerful table to analyse weekly sales, customer numbers and costs - a complete snapshot of the working of the business, enabling you to compare one week with the next and see positive and negative trends. | Costs & ph spend Cafe | The table adapted to a simpler cafe style of business, although cost pressures are often greater with more bought-in stock being used. | Costs & ph spend Lic Restaurant | Adapted for a licensed business, analysing food, liquor and all beverage sales. A sharp eye on liquor costs and sales is essential to maintain profitability. | Key Performance Indicators | A critical and complete look at the figures and measurements you can use (KPIs) to check the business health and progress of your operation. Essential reading! | Pricing Issues | Ideas to help you understand the different angles to pricing - if you just rely on cost-plus pricing or trying to be cheaper than your competitors, you won't last long! | Telephone Credit Card Voucher | Keep these by the phone so phone credit card payments are handled correctly. | Till Sheet 1 | A standard form for till closing, to make sure that money counting and error checking is handled quickly and accurately. | Till Sheet 2 | Alternative form for daily till check and balancing. | Till Sheet 2 Summary | Summary of weekly figures from the Till Sheet 2 | | Marketing | | Competitor Survey | Look around you and check out the competition - it's often surprising to find out what they do and also the gaps in the market. | Marketing Action Calendar | A useful way to organise and budget different marketing activities throughout the year. | Marketing Plan | The blueprint for organising your marketing effort - combines research and creativity. | Neighbourhood Marketing | A long list of simple things you can do to increase word-of-mouth promotion and make your business more popular. | SWOT Analysis | A way to analyse the Strengths, Weaknesses, Opportunities and Threats to your business - uncover the positives and negatives. | | Staff Management & Rules | | F&B Performance Review | A quick and friendly way to review staff performance. | Front of House Management Report | An easy to use one-page summary for the Manager to report on the events of the week. Fill in the details and the numbers - easier than starting with a blank page! | Front House Meeting Agenda | Team meetings are essential for good management, but they are usually too long and go off track easily. A tight agenda keeps everyone on the topic and makes sure nothing is missed. | Front of House Rules | Rules for the staff so everyone knows what's expected. Reinforce them with regular discussion. | Meeting Minute Keeper | A simple format for recording the discussion about each topic at your team meetings. | Roster Coster All Staff.xls | For many businesses an overall picture is needed of total labour costs against total sales. All RO$TER CO$TERs have sections for salaried, permanent and casual staff, and automatically add on Workers Compensation and Superannuation costs to give you a real picture of total costs. | Roster Coster Floor Staff.xls | This RO$TER CO$TER compares Waiting and Floor staff costs against total restaurant sales. | Roster organisation | A useful look at different ways a roster can be presented, and the differences this can make on business flexibility and costs. | Staff Alcohol Policy | Rules for the staff so everyone knows what's expected. Reinforce them with regular discussion. | Staff Roster.xls | Standard forms to print out for your roster - printed forms get more respect than hand-written ones! | Standards Waiter | How to write clear and easy-to-understand standards - measurable and observable so everyone knows what is expected. | Uniform Supply Agreement | For staff to sign when they start the job - sets out deposit conditions to avoid misunderstanding later. | | Staff Training | | 20 difficult situations | Quizzes add some fun to your training activities - these can be used with new or existing staff and are a model for more that can be written. | French Food Quiz | Italian Food Quiz | Meat Quiz | Modern Australian Food Quiz | Poultry and Game Quiz | Red and White Wine quiz | Vegetable Quiz | Tasting Mat 6 glasses | Use with wine tasting to keep track of what's being enjoyed. Helpful for staff training sessions | Wine and Food Tasting Grid | A great way to get people comparing food and wine combinations - get them to put ticks or crosses, or smiley faces or frowns in the boxes according to which wine (listed down on the left) goes with which food (listed across the top). | | Apology Letters | Letter formats ready to use for all different situations. A quick response letter can turn around customer complaints and minimise potential problems. | Apology to Valued Customer | For Overcharging | For poor quality Meal | For poor Service | For slow Service | Problem with Seafood 1 | Problem with Seafood 2 | Problem with the Wine | Wrong Credit Card charge | |
Manuals & Systems
