A robust control system is a critical success factor for any restaurants. The article highlights areas of concerns 1. No structure profit and loss statement 2. In ability to read one 3. No financial forecasting 4. No standard recipes 5. No measure of variance. 6. No inventories 7. No revenue control, system 8. No […]
Restaurant Blog
Restaurant Revenue Forecast -Monthly Moving Total
Restaurant revenue forecast by daily forecasting of your sales and profitability can be done by using MMT ( Moving Monthly Total). The benefit of using this technique is that it is predictive in nature. It can allow you to know on a daily basis as to where you are headed and allow for interim correction. […]
Kitchen Management: How To manage Kitchen If you are not a chef?
Your restaurant must know what she wants and how she works. Anybody who works for her must fulfil the standards set by her and not their own. Reordering system Purchase specification Standard recipes Test your recipes Visual display Product Characteristics Prep Sheet Work flow sequencing of work Task sheet Table set up sheet Equipment repair […]
Restaurant Service Blueprint- Design Service That Deliver
This blog Restaurant Service Blueprint see the application in the restaurant industry. Restaurant Service Blueprint can help you to reduce service gaps, design new service, overview to visualise new service.If you are starting out design new services using service blue print can help develop the operational plan. Service blueprinting was first introduced by Lynn Shostack. The […]
Restaurant Process Approach for Restaurant Management
In pursuit of excellence a restaurant owner will grapple with various aspects of the restaurant management. The use of restaurant process approach is strategic choice a restaurant can make. The article attempts to make you understand the what is a process and the various parts of a process. The article highlights the importance of process […]
How to Develop a Restaurant Concept
Restaurant concept development is the single most important activity that a new restaurant start up can take. This mental jugular will develop your brand, your future marketing programs, your restaurant design.
