Restaurant Management Services

8/6/2019 Restaurant Management Services

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Professional Food and Beverage &

Restaurant ConsultancyProfessional Food and Beverage &

Restaurant Consultancy



Professional Food and Beverage &

Restaurant ConsultancyInnovave Restaurant Efciencies

As a leading authority on restaurant operang eciencies, menu innovaon, new restaurant start-ups &

results-driven training programs, our mission is to drive guest frequency & maximize nancial performance.

Stabilizing a single unit operaon or turning around a driing chain requires a combinaon of restaurant

management experience, operaons experse, nancial and markeng services, and focused restaurant

management.

The ADvance restaurant management team brings a proven system for developing restaurant management

accountability, cost control systems, sales building iniaves to successful restaurant turnarounds.

Our restaurant management approach creates a unied call to acon among team members to execute

according to sound strategies, and provides implementaon support to guarantee that turnaround goals are

achieved.

A restaurant’s reputaon and sustainability is built on its ability to consistently execute against its food,

beverage and service standards.

ADvance Restaurant Consultants develop customized management and hourly training programs to support

a brand’s culture, ensure teamwork and increased guest sasfacon scores.

We will be turning visions into award winning realies. We help you open a successful and sustainable

restaurant by oering the following F&B management services.

A- Creang Management Systems

One key ingredient to a successful restaurant operaon is management. ADvance’s restaurant management

group understands the importance of implemenng beer management systems, therefore our services will

be followed up for a me period to be implemented by our professional team, as for the training, it will be

conducted by cered trainers on site.

1. Employee Handbook

The employee handbook is a valuable tool for your restaurant. It provides detailed guidelines for the

employment relaonship and document company policies and procedures for employer and employee:



• Welcome note, brief history and mission

• Discriminaon and harassment policies

• Dress code, insurance, drug and alcohol policies

• Benets, vacaon, absence and sick me

• Warnings and terminaons

2. Operaons Manual

The operaons manual covers all the aspects of the restaurant and includes all those funcons that are

necessary to prepare and serve your products to your customers as well as giving instrucons to all those

acvies that take place every day in the kitchen, dining room and bar:

• Menu and kitchen management

• Dining room management

• bar and beverage management

• personnel administraon

• purchasing and inventory

• employee training

• cleanliness and sanitaon

• safety and security

• nancial management• equipment management

3. Menu Manual

A menu manual will provide your sta with recipes and color pictures, it will maintain the item following the

standards in each step from producon ll presentaon:

• Recipes

• Plate design

• Ingredients• Cooking method

• Dish presentaon

• Preparaon and producon

• Poroning



4. Back Of the House Manual

Geng your customer service right to provide a great value and speed of service in a hygienic atmosphere

while maintaining the restaurant standards:

• Proper use of all equipments

• Ensure safe food handling

• Cleanliness consistency

• Food Safety

• Standard service

5. Front Of the House Manual

Provide connuous improvement to the quality and service of the front of house team to ensure maximum

eciency while maintaining the standards to exceed customer expectaons:

• Bussing procedures

• Appearance and professionalism

• Time management

• Service steps• Maintaining tables and oor cleanliness

• Up selling and suggesve selling

6. Internal Customer Relaonship Management System

More engagement between the restaurant and the customer using comment cards, manager table visits and

even oering incenves to improve the way of interacon.

• Incident report

• Problem solving• Guest data base



B- Controlling Restaurant Costs

Controlling costs is about maximizing the value for the costumers which leads as well to maintaining your

standards. So mainly it’s about the, over poroning, shrinkage or spoilage that hurt our restaurant and our

customers.

1. Menu Engineering

The menu should always be simple, informave and dynamic. Therefore you should add new things to keep

your customers interested and take things o that the customers don’t order while making sure that yourprices are not cheap so it doesn’t get related to the quality.

2. Poron Training

Using a scale or any other measuring equipment for porons and following up especially on the new team

member who comes on board that they’re shown how to esmate in the right way. Making sure that the

porons listed in the menu manual reect what’s actually going on into day-to-day operaons which may

lead to changing the porons size or adjusng the pricing and purchasing decisions accordingly.

3. Preparaon Guides

How do you decide how much raw product, sauces or any other items to prepare into your restaurant? Key

decisions like this should be thought out with all of the appropriate informaon from par level orders to daily

inventory to avoid any waste.

4. Purchasing

Focusing on few suppliers, instead of going back and forth between them, will establish strict expectaons

with them for quality. By concentrang your volume, you’ll gain inuence on these suppliers as well as beer

treatment.

5. Systemized Ordering

By referring to previous usage me frames, you’ll be deciding how much to purchase. Great operators walk



through the restaurant’s coolers, freezers and dry storage while ordering, which helps as well to decide the

quanty to order and check the condion of the stock in hand.

6. Systemized Receiving

Using a process for receiving an order from completeness and accuracy to quality of product will always

maintain your restaurant standards for best quality.

7. Inventory Control

Appropriate inventory controls are crical to closing the loop on controlling your costs. Well they can be

simple, the soluon should be strong enough to alert you to trouble spots in your kitchen, bar, storage and

on your menu.

8. Prot and Loss Study

A P&L statement follows a general format, beginning with a revenue gure and then subtracng the costsof running the business, including the cost of goods sold, operang expenses, tax expense, and interest

expense.

• Electricity consumpon

• Total labor cost

• Waste control

• Maintenance fees

• Cleaning materials

C- Essenal Cered Training

In case you want to improve your sta skills, the ADvance Cered Training Team can help you achieve your

goals. Our courses feature hands on tasks and real world scenarios in just a maer of days, you’ll be more

producve and embracing new higher standards.



1. Basic Food Hygiene

The importance of food hygiene can be underlined when one realizes the consequences that can result if you

are unaware of safe food preparaon and cooking methods. Food handlers without training for basic food

hygiene can carry out pracces that lead to serious illness and court nes for a cooking establishment.

Upon compleon of your foundaon Food Hygiene Cercate training you will be able to demonstrate your

knowledge and understanding of the importance of food hygiene. We will present valuable topics including

food hygiene controls such as:

• Hazard analysis

• Maintaining food preparaon areas

• Safe cleaning pracces

• Waste food disposal

• Pest control

• Personal hygiene

2. Customer Service

Provide parcipants with the skills required to condently manage high levels of customer service. Praccal

techniques will help delegates solve dicult situaons and manage awkward customers.

• Adapt own communicaon style

• Iniates a posive customer response

• Demonstrate willingness to listen

• Use language that is “can do”

3. The Dynamics of Leadership

• Managing in the restaurant industry

• Time management



4. Communicaon Skills

• The importance of eecve communicaon

• The importance of listening

5. Movaon and Employee Development

• Movang employees

• Employee performance appraisals

• delegaon

6. Dimensions of Problem Solving

• The importance of problem solving in daily acvity

• Developing a problem solving model

7. Planning and Conducng Eecve Meeng

• Planning eecve meeng

• Conducng eecve meeng

8. Win-Win Scheduling Pracces

• Addional schedule consideraon

• Developing and preparing management schedule



D- Restaurant Evaluaon

1,329 Taccs & Strategies for bringing your Restaurant to the next level of

Growth & Protability

I. A Professional Restaurant Image: 21 Strategies and Taccs to be evaluated

II. Restaurant Appearance – Exterior: 29 Strategies and Taccs to be evaluated

III. Valet Parking: 15 Strategies and Taccs to be evaluated

IV. Front Lobby and Hostess Staon: 28 Strategies and Taccs to be evaluated

V. Restrooms: 22 Strategies and Taccs to be evaluated

VI. Bar and Lounge Area:

A. Lounge Area:

15 Strategies and Taccs to be evaluated

B. Service:


C. Bar Management:


D. Bar and Glassware Sanitaon:


VII. Guest Dining Areas:

A. Dining Area Décor.


B. Dining Area Management.


C. Service.29 Strategies and Taccs to be evaluated

VIII. Employee Areas:

A. Employee Wash Staons.


B. Employee Dining Area.




C. Personal Hygiene Pracces.10 Strategies and Taccs to be evaluated

IX. Cooking and Food Processing Areas:

A. Food Producon and Presentaon


B. Equipment for Food Processing


C. Cooking and Equipment Venlaon


D. Fry Staon11 Strategies and Taccs to be evaluated

E. Broiler


F. Sauté


G. Window


H. Salad Preperaon


X. Dish Machine and Pot Sink Procedures:

A. Dish Machine Area.

36 Strategies and Taccs to be evaluated:

B. Pot Sink Operaon.


XI. Cold Storage Area:

A. Walk-In Freezer.


B. Walk-In Refrigerator.


XII. Catered Funcons: 11 Strategies and Taccs to be evaluated

XIII. Techniques That Make It Easy for Customers to Dine: 50 Strategies and Taccs to be evaluated

XIV. Quality and Cost Control: 25 Strategies and Taccs to be evaluated



XV. Employee Markeng and Sales Atudes: 37 Strategies and Taccs to be evaluated

XVI. Employee Policies: 41 Strategies and Taccs to be evaluated

XVII. How to Compete with the Fast Food chains: 44 Strategies and Taccs to be evaluated

XVIII. General Restaurant Maintenance:

A. Dumpster and Trash Area


B. Parking Area6 Strategies and Taccs to be evaluated

C. Pest Control


D. Roof Area


E. Safety


F. Interior


G. Exterior


XIX. General Management Techniques: 51 Strategies and Taccs to be evaluated

XX. “Behind the Scenes” Management: 37 Strategies and Taccs to be evaluated

XXI. Purchasing Techniques: 47 Strategies and Taccs to be evaluated:

XXII. Adversing Techniques: 42 Strategies and Taccs to be evaluated:

XXIII. Direct Markeng Techniques - Tradional: 66 Strategies and Taccs to be evaluated:

XXIV. Indirect Markeng Techniques: 38 Strategies and Taccs to be evaluated:

XXV. Techniques That Support the Sales and Markeng Process: 25 Strategies and Taccs to be evaluated:

XXVI. Strategies That Aract Aenon: 31 Strategies and Taccs to be evaluated:



XXVII. Other Protable Markeng Techniques: 34 Strategies and Taccs to be evaluated:

XXVIII. Internet Markeng Strategies for Your Restaurant: 128 Strategies and Taccs to be evaluated:

XXIX. Emergency Procedures: 18 Strategies and Taccs to be evaluated:

XXX. Evaluate All Outside Services for Eecveness: 32 Strategies and Taccs to be evaluated:

XXXI. Ethical Consideraons: 35 Strategies and Taccs to be evaluated:

XXXII. Protect Your Restaurant’s Most Valuable Asset – Yourself: 29 Strategies and Taccs to be evaluated

Ways to success are Endless. Our mission will always be to get you on the right track and simply, make your

business ADvance.

ADvance Business Development Team

__ F&B Department

Restaurant Management Services

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