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Useful Tool Kit For Your Restaurant
This set of tool kit is designed exlusively for our restaurant members. It provides the most comprehensive and useful tools and resources for the restaurant businesses, even if you just started a restaurant or food service business,you will find this to be a very helpful information center to build up your business. Please select the links below to utilize these tools. Click here if you are not yet a member.
Finance
Restaurant P&L Templates
Restaurant P&L Templates: Getting More Information From Your P&L
It’s been said that the P&L is the single most important control in managing a restaurant. A P&L represents the end result of all your efforts from marketing to operations to cost control. It tells you if you’re making progress or falling further behind. The P&L should also tells you where your problems are and where to focus your attention.
The Sample P&L Templates will give you ideas and a starting point for designing your own P&L. The better the numbers are presented, the more information you get and the better chance you have of understanding how your restaurant is performing.
Cash Flow Worksheet
Weekly Cash Flow Worksheet: A Tool for Managing Your Cash
As a business owner, you know you can’t pay bills with profit, it takes cash. There can be a big difference between the amount of profit you may be earning and the amount of cash you have to pay bills.
The Weekly Cash Flow Worksheet is a tool to help you understand and manage the cash flow dynamics of your business. It is designed to be used on a weekly basis and has many applications. It can help you predict an oncoming cash shortage caused by an excess of payments over receipts. It can alert you in advance of potential problems, so you have time to make adjustments or other arrangements before you find yourself in a crisis situation. It can also help you predict your ability to create the cash necessary for expansion, capital improvements or even a big bonus.
The Weekly Cash Flow Worksheet template is designed specifically for a restaurant operation and should make it easy for you or your bookkeeper to get a handle on your cash situation. It has been formatted for estimating your cash receipts and disbursements for 8 weekly periods but could be easily be modified to instead accommodate 8 monthly periods. It contains the common cash receipt and payment categories most restaurants would use. You can easily change any part of the template to fit your exact needs.
Food Beverage
Prime Vendor Spec Sheet
Market Basket Quote Sheet
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Sample Vendor Letter
Summary Sheet
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Purchasing Checklist
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Preparation Checklist
Storage Checklist
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Receiving Checklist
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Weekly Cost of Sales Reporting: Knowing Where You Stand
Running Inventory Worksheet
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Liquor Control Worksheet
Food Safety
Links
Center for Food Safety & Applied Nutrition
Food and Drug Administration is site includes sections on foodborne illness, NACCP, food labeling, and nutrition.
Food and Nutrition Information Center
U.S. Department of Agriculture site.
International Food Information Council
Food safety background.
International Food Safety Council
Promotes food safety education within the foodservice industry.
Food Safety & Inspection Service
U.S. Department of Agriculture. FAQs and more on meat recall and other food safety "news you can use."
National Food Safety Database
Compiles info from government, educational and commercial sources to provide one-stop shopping for food safety information.
Menu
Sample Menu
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Service
Service Standards Checklist
Staffing
Screening Interview Form
Stationary
Tips
Service
A recent MasterCard poll suggests that 80% of all restaurant complaints are related to poor service, not inadequate products. 23% of those surveyed said they would never return to a restaurant where they were dissatisfied with the service they received.
Likewise, the National Association of Customer Service found that the biggest reason retail customers decide not to return to an establishment relates directly to the level of personal attention and treatment they receive from the service staff. There’s no escaping it; service is very much a “hot button” today.
With more restaurants than ever to choose from, your customers are less likely to give you another chance than they were 10 years ago. And as these surveys imply, the easiest and most common way to lose customers, or to cause them to return less often, is by failing to deliver in the service area.
Our service section will go beyond just the prevailing view of “good service.” Service can be approached as just a series of mechanical functions, serve from the left, clear from the right. Obviously the mechanics are important, but you won’t gain a competitive advantage today by just being efficient.
Our resident service expert, Bill Marvin, The Restaurant Doctor will present a series of ideas and approaches to focus and capitalize on the human dimension of service. Bill believes that successful foodservice is fundamentally and ultimately based on human relationships and personal connection. You’ll get ideas you can use to create a personable and guest-friendly service staff, which is the most effective way of building a loyal customer base and growing your business.
Menu
The menu is anything you use to communicate to your customers what your restaurant has to offer. This would include traditional hand-held menus, menu boards and even verbal menus.
Virtually everything you do in your restaurant and how you are perceived in your market is linked to your food and menu. Today, it is next to impossible for independent operators to survive the assault of national chains and the local competition without a strong menu and a kitchen with the ability to deliver it consistently.
The menu in large part defines your restaurant’s image and elevates or lowers your guests’ expectations. Being the recipient of a stained, dog-eared menu, isn’t a great way to set the tone for a memorable dining experience.
Not only does the menu play a major role in establishing market position and customer expectations; it is probably the single biggest merchandising and profit tool you’ve got. Unfortunately many operators underestimate the role the menu plays in influencing guests’ selections and miss out on major sales and profit-building opportunities.
Our menu ideas and tools come from some of the industry’s foremost menu design and merchandising experts. Get ready to learn how to capitalize on your menu and transform it into one of the biggest assets and profit-making tools you’ve got.
Training seminars
Video technique
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