Restaurant Management and Operations

Restaurant Operations

Putting the Customer First

When thinking back to a positive dining experience, guests often remember a friendly, courteous server more vividly than the food they ordered.

Restaurant Management

Getting Started

The restaurant industry is not always gentle. Learn about the competition you may face, be prepared for the risks involved and learn how to keep your operation running smoothly by using the guidelines in the following articles:
  • A Quick Guide on Pricing Restaurant Menu Items
    Your restaurant’s menu prices directly affect your restaurant’s profitability, so it is important to spend time to get it right. Follow the guidelines in this article to reap the most benefit from your menu pricing decisions.
  • An Overview of Different Restaurant Types
    Different kinds of restaurants offer different service styles and varied kinds of challenges. Learn about the many varieties of restaurants and the advantages and opportunities present with each type of restaurant
  • How Not to Fail at Running a Restaurant
    A handful of great recipes and a dream are only two minor ingredients for a successful restaurant. Know the industry and prepare yourself as much as possible before jumping in head-first.
  • How to Determine What Staff You Need
    Before making any hiring decisions in the restaurant industry, it helps to assess your operation’s needs and budget. With the right plan in mind, you can go about finding the people who help make your restaurant a success.
  • How to Develop a Restaurant Employee Handbook
    Managers should develop an employee handbook to educate workers about policies and procedures, maintain high standards of behavior and protect employee safety.
  • Managing Operational Risks
    Running a restaurant is risky business, plain and simple. Learn about some of the ways you can cut down on the operational risks you face as a restaurant owner or operator.
  • Restaurant Roles and Job Descriptions
    Use these charts to gain a basic understanding of the organization of labor in a typical restaurant, from fine dining to fast food.

Emergency Situations

Restaurants need to be equipped with a set of rational procedures in case an emergency situation arises. Be sure to prepare action plans accordingly to keep your employees and customers safe.

Cleaning Charts

Checklists

Restaurant Accounting

Accounting Basics

Great recipes are only one aspect of a great restaurant. Business skills and financial know-how are absolutely critical to a successful restaurant. Brush up on your knowledge or educate yourself on a variety of financial topics.
  • Basic Restaurant Accounting
    Restaurant businesses need to make money to survive, and in order to make money, restaurant owners, operators and managers need to know basic restaurant accounting systems to control cash-flow, reduce losses and maximize their profits. Learn more about basic restaurant accounting information in this article.
  • Restaurant Cost of Good Sold (COGS) Made Simple
    Cost of Good Sold, or COGS, represents the expense the restaurant incurs for the inventory used in a given time period. Managing COGS is essential for minimizing losses and making a profit in any restaurant.
  • Tips for Creating and Using an Annual Budget
    Your annual budget keeps you aware of the expenses and income your operation sees on a monthly basis. Create an annual budget to maintain your finances and plan for the future.
  • Understanding the Restaurant Profit and Loss (P&L) Statement
    A restaurant’s profit and loss statement, or P&L, is much like an income statement for the restaurant. This document is an essential report used to summarize income, expenses and inventory, illustrating a restaurant’s total profits and losses over a period of time.

Payroll Essentials

A seamless payroll program will keep your employees happy and your financials in order.
  • Employee Wages and Benefits
    Restaurant employee wages and benefits can vary from restaurant to restaurant. If you are a manager hiring people for the first time, or simply assessing wages in order to make changes to your current payroll, check out the average national statistics.
  • How to Choose a Payroll Service Provider for Your Restaurant
    Employees in any business want to know they will be paid accurately and on time. Choose a payroll service that will set your mind at ease and let you manage the business. Learn how in this article.
  • How to Control Labor Costs
    Labor is an operational expense in any restaurant. Learn to control your labor cost by improving worker productivity and mindfully scheduling employees to stay within your budget.

Cash Handling

Procedures for handling cash are an important aspect of financial management in any restaurant. Workers dealing directly with cash must learn proper procedures in order to keep track of incoming money, maintain accountability and avoid major overages or shortages.
  • Procedures for Balancing a Cash Register
    All restaurants require a system of collecting payment, and many rely on a Point of Sale (POS) cash register to do this. Instilling cash handling practices can help keep your business functioning smoothly.

Point of Sales System Management

Point of sales (POS) systems allow restaurant operators to record and send orders to the kitchen, produce guest checks and can automatically track sales right down to each menu category.

Downloads for Financial Management

Budget and Tracking

Inventory Management

Inventory Documents

Inventory Sheets and Checklists

Track your food and beverage cost from purchase order to guest check with these helpful inventory forms.

Food Service Employee Management

Managing Employees

As a restaurant owner or manager, your employees are one of your biggest assets. More than simply labor, these people are the operators and ambassadors of your business. Learn more about how to make the most of your staff with great hiring skills, clear expectations and responsible management.
  • Do You Have What it Takes to Be a Restaurant Manager?
    Restaurant managers are expected to perform several duties and have a specific skill set. See if you have what it takes to become a restaurant manger.
  • How to Make a Restaurant Schedule
    A restaurant staffing schedule outlines the employees who will work the daily shifts. It also helps manage labor costs and track sales. Make a restaurant schedule to help your operation function as smoothly as possible.
  • How to Make Sure Your Tip Pool Is Legal
    The regulations for tip-pooling are pretty simple, but if you don't know them you could find yourself involved in a messy lawsuit.
  • How to Prevent Employee Theft
    Up to three percent of annual sales in the average restaurant are lost due to insider theft. Learn how to secure cash and prevent theft in your restaurant before it becomes a problem.
  • How to Reduce Staff Turnover and Improve Employee Retention in Your Restaurant
    Employee turnover is a constant concern for many restaurant owners and operators. Learning to retain key employees can improve your business—and expenses—significantly.
  • How to Terminate Restaurant Employees
    As a restaurant manager, it is important to have a set of policies as well as a discipline system in place should an employee need to be terminated. Learn how to handle letting an employee go.
  • Managing Employee Meals in the Restaurant
    Many restaurants offer their employees meal benefits as an added incentive. Learn the best ways to manage the cost and practice of offering this employee benefit.
  • Managing Problem Employees
    Despite your best intentions, not all employees are worth their weight in gold. Educate yourself on prevention and resolution techniques to restore harmony and avoid losing workers.
  • Resolving Employee Conflicts
    Despite your best intentions, not every employee you hire will get along with everyone else. When conflicts arise amongnst workers, employ resolution techniques before taking drastic action.
  • Staff Training: Restaurant Server Guidelines
    Restaurant servers are the most successful when they have the proper training and support from their managers. Use these guidelines to outline an initial training program for newly hired servers, as well as ongoing training for continued support.
  • The Importance of Restaurant Staff Uniforms
    Restaurant uniforms, though not always appreciated, are an important way for guests to identify employees. They are also important for maintaining a level of professionalism and cleanliness.
  • The Top 6 Challenges of Restaurant Training
    A quality training program sets up each employee for success. Learn how to overcome challenges in your training program and create a rock solid team for your food service business.

Hiring Practices for Restaurants

In any place of work, staying knowledgeable and compliant with employment laws and labor laws is crucial. Learn more about the law and how to run your restaurant business accordingly.

Payroll Downloads

Human Resource Downloads