Restaurant Operation serves two distinct functions, manufacturing, and retail. Both are very demanding.
1. Okay, you’re interested in opening a restaurant, what’s required?
● Starting a New Business
● Business Information Center
● State of Ohio Fictitious Names
● Startup Cost of Going into Business
● Tax Considerations for Startup Businesses
● Choosing The Legal Structure of Your Business
● Simplified Business Plan Outline
● Leasing Versus Buying: Equipment
● Leasing Versus Buying:Business Location
● Seven Keys to Generate Revenue
● Finance Your Business 1: Loans
● Finance Your Business 2: Investors
● Using Social Media in Business
● Four Ways to Market your Website
● Score Shops
● Growing Your Business
● Restaurant and Hospitality
● Women in Business
● Judith Jones Food Books
Cost Controls: A profitable Food & Beverage operation is an operation that has solid controls and procedural guidelines designed to minimize waste, theft and perishability of raw materials.
● Importance of Cost control
● Over All Operation Guide
● Your Business Accountant
● Personal Financial Statement
● Projected Financial Statements [use with XL1200]
● Spreadsheet to Develop Projected Financial Statements
● Key Financial Ratios
● How To Calculate a Breakeven Sales Level [see 4.13.01]
● Spreadsheet to Calculate Breakeven Sales Level (Used with 04.13)
● Business Feasibility Analysis
Managing Food Cost
Food Cost Control is the percentage of total restaurant sales spent on food product. The formula for calculating food cost is simple: net food purchases divided by net food sales (net means after the change in inventory). The rule of thumb within the fine dining industry is to maintain a 30% food cost, casual dining 27% and lower.
Review these useful links to help manage food costs
Perform Food Calculations
Evaluate Menu Planning
Restaurant Labor Management Systems: What to look for?
Restaurant operators know that controlling labor spending is vital to maintaining profitability.High turnover rates, government regulations and growing labor costs make it more important than ever to effectively manage these outlays.
Improving the usage and efficiency of your restaurant’s labor force is a lot easier with the right system for labor management. If you are ready to upgrade your labor management system, the Restaurant Technology Guys have a list of five elements to look for while you shop around. There isn’t much use in upgrading your labor management system if it doesn’t improve upon your previous program. The right system for your restaurant should include features like:
Attendance and time tracking
Validation of employee clock-ins and -outs
Build and enforce forecast-based schedules
Payroll report generation
Manage new hires, transfers and terminations
Advance POS System
Entrepreneurial spirit is a mindset. It’s an attitude and approach to thinking that actively seeks out change, rather than waiting to adapt to change. It’s a mindset that embraces critical questioning, innovation, service and continuous improvement.
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