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Restaurant management

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A restaurant prepares and serves foodand drink to customers. Meal are

generally serve and eaten on premises,

but many restaurant also offer take outand home delivery services.Restaurants vary greatly in appearanceand offerings, including a wide variety

of cuisine and service models.

What is Restaurant

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Restaurant management is theprofession of managing a restaurant.

Restaurant managment

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Floor managementKitchen managementAdministration

Responsibilities

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General restaurant1.fast-food restaurant2.fast-causal dining restaurant

3.family restaurant4.causal Restaurant5.fining restaurant

Types of restaurant

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CaféCafeteria,

Coffeehouse

PubBistros and BrasserieDestination restaurant etc………..

Subtypes of fast casual-diningrestaurants or casual-diningrestaurants.

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RESTAURANT BUSINESSPLANBefore commencing with a detailed description of the Restaurant Business Plan, consider the followingwhen choosing a “ Concept ”:Product:-

1. Food Type and style of food

Extent of menu offeringsMeal periods coveredSpecialtiesCooking and production methods

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. Atmosphere and Interior Décor

Color

ype of seating

loor, wall, window treatments

ighting

. Price

Pricing strategy

ricing levels

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People:-People provide competitive advantage.

People involved in this sector should be customer oriented. Train peoples are required .People must be honest and prompt.

They must be well informed, trained & provide the kind of servicethat wins customer delight.

Process:-• It is a system of service delivery.• It should be systematic.• Customized –Taking care of individual.• Reduce the delay in service offering.

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Physical Evidence:-It is the environment you are going to feel &tangibilize it the firm & customers interact.Highlight the tangible aspects of restaurant.Highlight the menu items of a restaurant.Beautiful paintings on the wall & good decoration.

Give evidence on comfort & sound environment.Cool & clean surroundings.

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Files Maintenance Restaurant Guest Information

Database

Table reservation Inventory stockBilling & Invoicing SystemManagement Reports

Feature of software

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Segmentation:-Identify the wants that exist within a market.Identify characteristics that distinguish amongthe segments.Determining the size of the segments & howwell they are being satisfied.A restaurant can segment it on the bases of customers :-1) Geography.2) Demography3) Psychographic.

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Targeting:-A group of consumers sharing common needsor characteristics that a restaurant decides toserve.It depends on the restaurant’s financialstrength that it wants to target more then onesegment or not.

To target a segment a restaurant can design1)Attractive Interior.2) Special Menu.3) Planning right Marketing Mix.

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Financial & Operational ControlsAccounting Systems

The Balance Sheet. The statement of income.

Budgeting.Menu Planning.Controlling Labor Cost.Monitoring & Analysis.Guest Payments.

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MenuMenu Design

PaperColors

ArtworkCopy

Menu PricingMost methods involve calculating a markup

over food and labor costs

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Rules for Creating MenusGive guests what they wantUse standard recipesMatch the menu to the staff’s abilities

Take equipment into accountProvide variety and balancePay attention to the seasonKeep nutrition in mindUse food wisely

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Restaurant AmbianceDécorLightingFurnishings

TablewareMenuServiceMethodsServersOther guests

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CHALLENGES OFRESTAURANT OPERATION

Long hoursExcessive fatigue can lead tohealth problems

Little security for managers whowork for othersFamily life can sufferFor owner, possibility of losinginvestment and investors

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REASONS FOR RESTAURANTFAILURELack of managementtraits/skillsLack of sufficient capital

The expansion & competitionfrom other restaurantsFamily problems

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BUY, BUILD, FRANCHISE, ORMANAGE?

There are several career & investment options inthe restaurant business:

Manage for someone else.

Purchase & operate a franchise.Buy an existing restaurant & operate it as is orchange its concept.Build & operate a new restaurant.

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ADVANTAGES TO BUYINGSatisfies an aesthetic personal desire.High rewards if successful.Risks are somewhat reduced with knowledge of why

the previous restaurant failed.

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ADVANTAGES OFFRANCHISING

Least financial risk (otherthan managing).

Building design, menu, andmarketing plans are alreadycreated and tested inmarket.

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QUALITY CONTROLError detection, based on industrialsystems, tends to be productoriented rather than serviceoriented.

Critical in the restaurant business.All managers should carry athermometer in their pocket so theycan check that the food is beingserved at the correct temperature.

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New Terms in RestaurantManagement

Go Green.Specialty restaurant:- Roman, Nepali, South Indian etc.Concept of Value Pricing in fast food restaurants-OfferingSandwich, French Fries & Soft Drinks.Pizza & Chicken chains are more liked than Burger in last 5years.Old favorites in new location.Ex:- Little Caesars in K-Mart,McD in Wal-Mart.Multiple Branding:-Taco Bell Kiosk in a KFC store.National Coffee Day:- to promote restaurant ,free coffeesale.

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BE A COPYCAT TO SUCCEEDAnalyze existing restaurants thatare successful.Borrow good points & practices.Modify & improve borrowedpoints & practices if possible. The successful mix = one that is

better than the competition!

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Thank u ?