Restaurant Management and Operations
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Restaurant Management and Operations

Studies show that over half of all restaurants fail within the first three years after opening. Running a successful food service operation requires a significant commitment. To achieve profitability, food service professionals need to mix in the mechanics of business with their culinary knowledge.
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:
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.
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
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.
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.
Managers should develop an employee handbook to educate workers about policies and procedures, maintain high standards of behavior and protect employee safety.
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.
Use these charts to gain a basic understanding of the organization of labor in a typical restaurant, from fine dining to fast food.
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.
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.
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.
Restaurant owners owe taxes on many aspects of their operation, including property, payroll and tips. This article outlines owners’ obligations for the major types of restaurant taxes.
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.
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.
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.
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.
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.
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.
Learn how to distribute tips and what the employer responsibilities are for tip reporting.
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.
Learn about what a point of sale system is, how to use it and what to look for when shopping for a new POS system in your restaurant.
Using technology in the restaurant can greatly improve profits, and mobile technology can be an added bonus when it comes to taking food orders, seating guests and accepting payment.
Downloads for Financial Management
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.
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.
To maintain order and accountability, managers need to establish a discipline and reward program for employees. Proper policies will maintain high standards and promote a better workplace.
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.
The regulations for tip-pooling are pretty simple, but if you don't know them you could find yourself involved in a messy lawsuit.
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.
Employee turnover is a constant concern for many restaurant owners and operators. Learning to retain key employees can improve your business—and expenses—significantly.
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.
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.
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.
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.
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.
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.
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.
There are good general managers, and then there are great general managers. Here are a few tips to hire the best GM for your restaurant.
Hiring young people is not illegal nor out of the ordinary, especially for restaurants and food service positions. The important thing is to recognize the laws and restrictions regarding hiring teenagers in the restaurant.
Consider the pros and cons of hiring close family and friends to work in your food service establishment.
Find employees that you can count on to deliver the high-level of service your restaurant requires.
Learn about the Fair Labor Standards Act, Occupational Safety and Health Act and the U.S. Equal Employment Opportunity Commission and how they matter to your business.
Stumped for a good question to ask during an interview? Weed out the most qualified candidates with these tried and true interview questions.
The People Equity Model can keep you ahead of turnover, retain employees and keep your restaurant running efficiently.
Payroll Downloads
Human Resource Downloads
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