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Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. Joe Welsh is a Partner with CORE Restaurant Marketing Solutions which is a national restaurant marketing agency focusing on helping restaurants improve their sales and profitability. At the beginning of every year it’s always good to take a step back and see what worked and what did not work over the past year in your restaurant. Financial Management.  Every business needs to manage their cash flow to prepare not only for current invoices, but prepare for the future?
During the month of January, CORE Restaurant Marketing will be delivering articles to you on our Google+, Facebook and Twitter pages that will help you answer some of the questions that were raised in this blog. With over 30 years of experience in the food industry, CORE Restaurant Marketing’s mission is helping restaurants improve their revenues.  To learn more about how CORE Restaurant Marketing can bring value to the restaurant industry, download the Free Whitepaper “Key Drivers to Restaurant Profitability”. Over the years, this magazine and website have provided hundreds of how-to articles to help our readers learn about and understand the systems employed by successful operators. Considering that 60-80% of your business comes from repeat customers; it's paramount that you meet or exceed your guests' expectations over and over. In this article, we're assuming you're starting from scratch and that you have no real management systems in place.
Once you've completed this 90-day crash course for systems implementation you'll be ready to start tackling more advanced management systems. The very first thing you need to do is to make a commitment that you and your managers will incorporate daily, weekly and periodic routines into the day-to-day management of your restaurant. Alternatively, several companies have created restaurant industry specific versions that allow operators to record daily sales, weather, and notes to each other. Regardless of whether you employ ten people or a hundred, each one must be held accountable for their job performance.
Use your meeting times wisely and keep agendas simple, limiting meetings to one or two hours. Now that your management team is assembled to meet weekly, and each member has a specific area of accountability, you're ready to start tackling task-oriented objectives such as the creation of forms, manuals, and checklists. Once the initial manager's checklists are complete your team can begin working on checklists for each job position in the restaurant. One more thing, be prepared to modify your checklists as you add more systems and controls. Establishing an all-encompassing customer service policy will be a work-in-progress project that should be done in phases. Greeting Policy -- It doesn't matter if you are a full-service dinner house, fast-food burger joint, or a family pizza parlor; making sure your guests feel welcomed as soon as they walk through your doors is a must. Ticket Time Guidelines -- Regardless of service style, your restaurant should establish service time benchmarks for each of the kitchen service order steps (appetizer, salad, entrée, and dessert service).
Handling Guest Complaints -- No matter how good your restaurant is, you're going to experience complaints from time to time.
Gaining the maximum effectiveness from your DSR entails a two-step process wherein the revenue (sales) side of the equation is generated at the cash register or POS level, and the settlement (receipts) side is based on actual receipts. Most POS systems have built-in sales reports that give an accounting of recorded sales and receipts; however, all too often operators fail to reconcile their POS or register reports with actual cash and credit card deposits. When deliveries arrive, have designated personnel verify that the price on the invoice and the quantity received is the same as that on the purchase order. OK, now that you've had a chance to get used to "managing" your restaurant as opposed to simply working in it, it's time to start implementing result-oriented systems that can be measured in terms of dollars to the bottom line, guest satisfaction level, and staff improvement. In the example below, note that there should have been 30 breasts on hand at the end; however, the actual count shows only 28 breasts on hand, meaning that 2 chicken breasts are unaccounted for.
The weekly prime cost report is comprised from data in the DSR, the invoice log, beginning and ending inventory values, and your daily labor cost reports. If you were able to incorporate all of the systems listed in this 90-day plan, then congratulations, you're on your way to becoming a first-class restaurant operation. So you want to create a comprehensive Business Plan for your Restaurant or Food Service Operation? List and describe each person on your Management Team, from the President down to the store level shift managers.
What experience does each person have that will contribute to your company’s long-term success? You will want to include this type of information in order to see if there is any skill set missing that could be the key to your restaurant becoming more competitive in your market. What individuals on your team have the Business Management experience to ensure your food service company (or restaurant) will be successful in both the short term and long term? Once your audit of management skills is well documented, it’s time to consider and evaluate how well your business handles day-to-day operations.
From an Operations standpoint, do you have individuals within your business with the industry experience, or the on-the-job expertise to insure your food service company (or restaurant) is successful?
For example: a Head Chef has the skill to create viable recipes, and a set of culinary procedures that make the kitchen (and cook line) work like a well-oiled machine. Do you need to fill any needs or gaps in your kitchen management or food preparation program? After you have documented the current status of your Management and Operations team, take another look at your conclusions to determine where your company stands with regards to efficient and effective food service operations. To round out any audit of your Management and Operations team, identify the outside experts, advisors, consultants or industry professionals that are associated with, affiliated with, or can be made available to, your company.
For a FREE consultation, call 1(949)531-9313, or contact us online at California Restaurant Consulting.
Why Chef Driven Fast Casual Restaurants Are So PopularApril 21, 2016 - 11:06 amEating healthy food can be costly and when it’s cheaper to just grab a burger at a fast food chain, many people decide to skip the healthy meal. Working Capital for Start-Ups – Why Is This So Important?April 4, 2016 - 1:54 pmAny sort of start up has one major way of measuring their stability, efficiency and financial health, that way is called working capital. Is it Time to Look at your Food Safety Programs and Standards?March 22, 2016 - 4:30 pmDue to multiple Norovirus outbreaks at multiple Chipotle locations throughout the country, restaurant owners everywhere are starting to think about food safety issues.
The competition among restaurants is fierce, and you’ll need to give your all to be successful. Arguably the very best way to promote your restaurant online is with high-quality, drool-inducing photos. Consider hiring a pro to take some top-notch photographs, or try it DIY style with your smartphone. Partnering up with online food apps should definitely be a consideration as part of your restaurant marketing plan.
Yelp has tremendous power in the restaurant industry, and having a strong backing of positive Yelp reviews is like having a flock of golden geese – reviews from Yelp can do wonders for your business. The most important thing to understand about Yelp is that people canand will review you, even if you don’t set up an account. If you’re responding to the negative review publically, thank the reviewer for the feedback, apologize for the incident, and promise to improve in the future. Setting up your restaurant’s Google+ account is as important (heck, maybe even more important) as setting up your Yelp account.
When you search a business within Google, Google’s Knowledge Graph provides the business’s details in the sidebar. Also encourage visitors to review you on Google+, as Knowledge Graph loves to aggregate Google user reviews.
Many online advertising services, from Google AdWords to Facebook and Twitter, offer geo-targeting ad options (at no extra cost). Having a strong Instagram presence is another semi-obvious (but too important to ignore) restaurant marketing tip. Show off your storefront, get up close with your top dishes, and use this social media main stage as a place to play around with your brand identity.
Also be sure to have some fun with hashtags – whether jumping on the hype of existing popular Twitter hashtags like #ThrowbackThursday or inventing your own, hashtags are a great way to have some fun with fans.
Instagram is a no-brainer for those in the food business – learn even more about Instagram marketing here. Remember, your restaurant newsletter doesn’t have to be weekly – in fact, users will probably appreciate a less flooded inbox if you simply send them a newsletter every month or so. Use your email newsletter as a chance to celebrate your success, discuss new menu items, or share special discounts. User-generated content (lovingly dubbed UGC) is a great way to develop personal and intimate engagement with users. Hosting and promoting user-generated content shows customers that you appreciate them, turning occasional visitors into die-hard devotees. In an age of robotic customer service reps and soon to be self-driving cars, the human element is severely lacking. Showing off your pleasant employees also provides major reputation points – happy workers say a lot about a business, and fans are sure to take notice. Often, the restaurants with a strong social media presence as part of their restaurant marketing plan are the ones that fare the best, and in the competitive food industry, ignoring social media is a death sentence.
Of course you’ll want to create a Facebook business page and a Twitter account to share special discounts, exclusive coupons, photos of your newest dishes, and promote your own news accolades. Another major restaurant marketing tip – when you’re mentioned in a news outlet or magazine, be sure to show off your good publicity on your website and via social media.
Google Alerts notify you when your business name (or other designated keyword term) appears in a new piece of content on the web! When you’re a new restaurant, you may find it difficult to generate reviews and hype about your business.
You can’t outright ask for a positive review, as that would be dishonest, but it’s fine to simply ask them for an objective restaurant review. Some food bloggers have big followings, and getting their attention can have a huge influence on your restaurant. Eaters love to do research online – in fact, 89% of consumers research a restaurant online prior to dining.
Building your restaurant’s brand identity can have a big affect on your social media performance.
Twitter can be a true treasure for restaurants, and timing your tweets can have a big influence on hungry stomachs.
Still, you’ll want to make sure to have your menu published on your website, since that’s often the #1 piece of information users are looking for when visiting your site (along with hours, location, and contact info). If you don’t have a good menu online and available for customers, most of your other restaurant marketing strategies are basically useless!
Providing coupons and discounts for your restaurant is always a surefire way to bring customers running. Alternatively, you can try advertising a discount through Groupon or Living Social – if you go that route, you’ll get a TONS of exposure, but you’ll end up paying a hefty portion of sales to the deal website, so keep that in mind. What’s really cool is that AdWords allows for all kinds of mobile customization and targeting options that let you get the most out of your bids. Not only are these raffles fun, but you can also make use of those business cards by emailing customers. Starting a food truck isn’t for the faint of heart – it’s a tremendous endeavor and, depending on the kind of truck you want to buy, it can be very pricey.
You can greatly extend your reach, build more press, and acquire new fans who might love you so much that they become patrons of your brick-and-mortar location as well! Customers love to hear that they’re eating local, and sourcing local ingredients from nearby can do a lot to boost your fan base and give you a positive reputation in the community. Success in restaurant marketing really does come from doing a collection of little things, like the 25 that Meagan has listed, as opposed to just one.
Email (newsletter) marketing as Meagan has mentioned is one of the ones that rank higher in my opinion, as you can communicate with people directly, and most importantly, it's free!
Instagram seems like a big must in the food world but should yelp be given so much premise?
A great place to start creating loyalty is in your own neighborhood and tip #5 about geo-targeting ads is awesome. Thank you, I've just been looking for information approximately this topic for a while and yours is the greatest I have came upon so far. Obviously, that means you also need to take responsibility for educating staff about their responsibilities, commercial sense and the dangers of doing the wrong thing.
Anyone considering starting or investing in a restaurant should be familiar with this information.
These tips are great, I'm helping a local restaurant wit their outreach and marketing campaign and will definitely use some these tips.
As a Search Engine Analyst for years with an international company, I can not stress enough the importance of Google+! Also, I have found a new comer to the loyalty, geo-targeting market that use beacon technology.


Incredible article, social media marketing strategies are an undeniable force in today's world. There are lot of creative and attractive ideas suggested for social media marketing of restaurants. Here are four quick easy categories to help you figure out your restaurant business plan in 2014.
Have you identified your key performance indicators and are you looking at them on a monthly basis? Please follow us on Google+ where post articles from other industry professional to help guide you through the maze in 2014 and make it a great year for you. Although the systems used may differ, there exists a common purpose among both successful independents and chain operators alike -- in order for a restaurant to be successful, it must deliver consistent quality in both product and service.
However, too many operators fail to recognize that in order to be consistent, they must have systems in place that promote consistency. He calls for restaurant operators to learn to work "on" their business rather than work "in" their restaurant.
We'll outline a 90-day plan on how to get started by adopting and implementing basic systems and controls that equally impact consistency and profitability. One of the greatest challenges to restaurant management success is the ability to communicate incidents, messages, and other happenings from one shift to the next. Regardless of which version you use, make a commitment now to begin using a manager's log to document daily events, especially employee or customer incidents. The logical distribution of accountability for full service restaurants is to assign each department, kitchen, bar, and dining room, to a specific manager or key employee. While everyone is responsible for making the restaurant successful, in order to improve your systems you need assign areas of accountability to key players.
Now that accountability has been assigned, it is important that your team meet weekly to compare notes, review previous week's progress, and plan for the future. This gives the bookkeeper time to prepare weekly financial reports (we will discuss these later).
Consider also that with today's technology it's very easy to meet via teleconference or using an online meeting tool. Use the manager's log and weekly meetings to assign various tasks and continually communicate progress and objectives.
Your team should easily be able to come up with a list of routine duties that need to be completed before and after each shift.
Many operators have the mindset that in order to draw more guests they need to first increase their marketing and promotions. In fact, your staff and management should continually review ways to improve the guest experience.
For limited service venues the cycle begins with the ordering phase and continues with the preparation and delivery of the order. Contrary to popular belief, you don't lose guests every time you make a mistake -- you lose them when you don't properly handle their complaints. As we alluded previously, what use is it in having a good restaurant if you're not making any money? A properly constructed DSR serves as the source document for posting to your accounting system. The last objective for our first 30-day goals will be to initiate some purchasing and receiving guidelines. One more thing -- don't take the driver's word for it -- visually verify that each item has been delivered by having the driver show you everything he brings in.
Be it because of theft, waste, or mistake -- the result is reduced profits to the bottom-line. In order to effectively control food and beverage cost, management cannot afford to wait on getting a P&L report that may be several weeks old. A master schedule is a helpful tool for showing the staffing requirements for each day of the week. An order guide is a tool for counting and tracking all the products that your restaurant uses and must reorder.
The Daily Prep Sheet (DPS) can help you and your staff make smarter, more informed decisions of what and how much prep to do every day. The only way to get an accurate cost of sales report is to figure in your beginning and ending inventory values. One of the best ways to improve customer service is to implement daily pre-shift meetings with your staff. Looking back, you'll realize that you've implemented numerous systems and controls that will help your restaurant run more smoothly. In order to ensure consistency in your menu you need to be consistent in preparing the recipes. One of the most important factors to creating consistency is to have a kitchen line that is fully stocked and ready for lunch and dinner rushes.
I know, you just got started on monthly inventories, but to get a handle on your weekly cost of sales, consider taking inventory once a week.
Prime cost is a restaurant's total food, beverage and payroll costs for a certain period of time. Operators that are diligent in preparing a weekly prime cost report can expect a drop in overall cost from 2-5% of sales in just a few short weeks. Looking back, you've accomplished quite a bit; however, there's still more work to be done. An in-depth evaluation of your Company Management Team and your food service Operations team is a good place to start. Evaluate your Management Team’s level of skill in Business Management as it relates to these five critical areas: Planning, Organizing, Staffing, Directing and Controlling (Operations and Finances).
You’ll be taking a close look at how well your processes are working in the front of the house as well as in the kitchen. What changes or upgrades should be made to the organization to ensure long-term customer loyalty and long-term operational profits? This list might include people such as your attorney, business advisors, CPA, and HR specialist.
Need guidance on adding outside expertise to your team, or advice about improving the items uncovered in your audit? While the outbreak has put the food safety in a national spotlight, it should’ve always been a serious concern amongst restaurants everywhere. This is where you can attract those who pass by and people who didn’t intend on stopping by but saw the building and decided to give it a try. We’re helping you out with 25 restaurant marketing ideas and strategies that promise to help you improve your business and get attention from growling stomachs everywhere! Visual content is in high demand online these days, and having delicious looking photos on your website and across various social media outlets is essential for drawing hungry eyes. Be warned though – taking really great food photos can be tougher than it looks, as lighting is often a key factor. Partnering with online apps encourages visitors to check out your restaurant through gamification and loyalty programs, which offer visitors a free purchase or discount for visiting a certain number of times. They aren’t quite as cool as apps, but they still show that you value customers and appreciate their loyalty!
I’ve written an entire blog post devoted to helping you get more Yelp reviews, so peruse that at your leisure.
For that reason, as a restaurant owner you should absolutely be proactive and dress up your Yelp account so it works for you, rather than against you. I have a whole section in my Complete Guide to Yelp post about how to handle negative reviews, but the nutshell version is to always play the gracious host. You may also want to consider contacting the reviewer privately for more information about any negative incidents. Google’s Knowledge Graph gathers a large chunk of its info from Google+, so having your business set up on Google+ is a huge bonus, as having your restaurant appear via Google’s Knowledge Graph allows for more prime search real estate (for free)! Most folks are looking for good eats close to home, and you’ll get the most value out of your online marketing efforts by investing primarily in geo-targeted ads. Be sure to take advantage of these handy targeting features to get your best ads in front of your best customers. For example, an all-natural health food store might try snapping pics of people kayaking, cooking, farming, or other activities you think your fan base will enjoy. But setting up your accounts is only half the job – it’s also essential you keep up with activity happening on your social sites. Staying active and posting valuable articles (that your fan base will enjoy) is key for social success. Fans will spread the word, and newcomers will be encouraged to visit in person when they see trusted sources celebrating your restaurant. One great way to get reviews and press on the web is to invite food bloggers to your restaurant to give you a try, and consider offering a free meal or appetizer to get them in the door. Some bloggers might decline your offer, but the more you ask, the better your chances are of getting some positive feedback and generating more interest online.
Even just one write up or mention from a major foodie can be a huge for restaurant promotion efforts. This is why it’s of vital importance that all your restaurant details are online and up-to-date, including address, phone number, hours, your current menu, etc. Try crafting and scheduling tweets at different times of the day to specifically target the breakfast, lunch, or dinner crowds (depending on your offerings). Don’t make users scramble to find your menu – publish a high-quality, easy to read menu that is up to date and accurate. In this day and age customers need to have access to an online menu, otherwise they’ll simply look elsewhere. Many online delivery services streamline the ordering process, and internet-savvy patrons often love taking advantage of such delivery services.
Offer a free dish to your new email newsletter subscribers (we can show you how to get more of those too).
Open Table is an online reservation tool that lets customers book reservations for your establishment online!
Restaurants are one the best candidates for mobile ads, as users are often looking for nearby dining options while on the move.
For example, you can increase your bids around dinnertime, when users are often looking for fast food on their mobile phones. The reward can vary – a lunch for the winner and 10 friends, a 2-hour happy hour with discounted drinks, whatever you feel like! Let them know that while they didn’t win this time, they can sign up for your newsletter to be notified of their next chance to enter, plus the opportunity to hear about discounts and other offers they’d enjoy. However, starting a food truck enables you to dish out your food to folks you might never normally come in contact with. I just got my first restaurant client, who I will be working on restaurant marketing with for their 3 month small business, this short guide was a great read and very helpful! We used most of these tools and helped a franchise grow 5X faster than the other stores in the company. I think more quick-service restaurants should think about e-commercifying their website too.
There are countless yelpers who have a god complex and threaten restaurants over the slightest thing, I really wonder if it should have such ‘power’ anymore?
I've often found myself trying to find offers in places near my house and I end up going to restaurants that have an offer available. Do you think you should run specials every night of the week or should you limit it to just the night you are slower? I don't like that you didn't recommend a mobile web app with the menu and online ordering, though you did recommend the providers of some who charge substantive percentages of a sale (15%) for online.
I think going local and getting more involved in your community is still one of the biggest opportunities for restaurant owners.
I'm currently working on a paper for my Business Information Systems course and our topic is the use of Information Technology in Restaurants and I was able to obtain a lot of helpful information here on the use of IT in Marketing of restaurants. To get even better results, Restaurants should consider combining these ideas with an event. I think these are more than enough to make a restaurant business successful and known to people.
Cappuccinos, lattes, espressos, smoothies, regular coffee, soft drinks, and tea of all sorts will be available. Do you know what indicators you need to be looking at to see if your restaurant is running effectively? The landscape seems to be changing daily as to what is the most effective restaurant marketing.


Keep in mind; the guest experience and the profitability of your restaurant are intrinsically intertwined.
For serious incidents such as a food poisoning complaint or an employee getting hurt on the job, you should have forms specifically intended to record such occurrences (i.e. I know, you're probably thinking, 'it's hard enough getting a day off as it is -- how am I going to find a time to meet that doesn't infringe on someone's day off?' It could be a challenge; finding the right day is largely dependent upon how many key employees or managers there are in your organization.
In fact, keeping focused on weekly periods, you need to decide which day will begin your week.
This can be an effective way of limiting everyone's time commitment while maintaining the benefit of weekly management reviews.
One of the reasons is that pilots use a preflight checklist before each flight, even though they've performed the same routines a thousand times. For instance, items typically found on an opening checklist include turning off the alarm, checking the manager's logbook for notes, performing an opening cash audit, preparing cash drawers, review reservations, scheduled banquets and catering events, conduct unit walk-thru, or do a line check for quality control.
While true that better marketing can generate more traffic, if you don't provide your customers with an excellent guest experience you'll only succeed in more rapidly letting more people know that you don't have good customer service. But the first step in establishing consistent customer service is to create some basic guidelines and expectations for staff and management. For full-service establishments it begins when the guest approaches the host stand, and then continues with a systematic method for order taking, delivery of product, payment of the check, and preparation for the next table. It also serves as a summary report of sales and receipts collected from server and cashier checkouts. While there are several aspects to having a complete set of guidelines, one of the most useful tools is to write a purchase order for everything you have delivered. If not, be sure your POS or cash register has been programmed to record the quantity and sale amount of every menu item you sell. The objective of this practice is to identify 10-15 high-cost, high-use items that you use every day; then to track the purchases and sales of that item daily. Management must track and calculate food & beverage costs on a weekly basis so that they can react swiftly to cost control issues. By referring to a weekly master schedule, the person that prepares schedules can verify that the proper number of staff have been scheduled for each shift.
If your staff isn't using the time clock feature built into your POS system then now is a good time to start. A par level is assigned to each item to ensure you have enough -- but not too much inventory on hand. Use this time to keep staff continually focused on making your guests feel special, praise them for good work, and keeping them informed about daily specials or new menu items The pre-shift meeting allows you to give daily reminders of your standards and expectations.
This is best accomplished by creating a standardized recipe manual containing exact instructions on how you want your staff to prepare your menu.
For this reason, good operators use a kitchen line check form before each shift to ensure the quality, temperature and quantities available for everything on the line. In table service restaurants, the generally accepted rule of thumb says that prime cost should run no more than 60-65 percent of total sales. The good news is that you now have some systems and controls to help you be more consistent and to become more profitable. Do you have a team that demonstrates excellence in each of these areas of management on a day-to-day basis? Our experienced restaurant consultants can help you put together the ideal management and operations team to ensure your restaurant is competitive in your target market!
Some business owners offer to send gift cards to Yelpers who have had less than favorable experiences, hoping to get them back in the door for a second chance. Geo-targeting ads help you save money, ensuring that only users in certain cities or within a specific radius see your ads (eliminating non-relevant clicks, which can cost you big ad bucks). Seeing happy, smiling employees does wonders for your reputation, as customers long to be served by joyful workers.
Share your successes and struggles, funny stories, recipes, and anything else you think might interest your customers.
You don’t have to be constantly posting (quality over quantity), but it’s good to have your restaurant blog set up for when you have an announcement or news you want to get out to the world.
Politely ask if they’d be willing to review your restaurant and share their experience online. Understand who your target patrons are, then build your brand around what they are interested in. Patrons love it when you make life a bit easier for them, and Open Table already has a base of loyal customers you can tap into. Mobile ads tend to be cheaper than desktop ads, and mobile boasts impressive conversion rates.
Boosting your bids during the dinnertime period increases your chances for showing up for a specific query.
Also, a mobile optimized site is essential since over 50% of all restaurant traffic is from mobile devices. They could be having fun sharing their life at work on social media and encouraging their friends and family to be liking and sharing, which extends your brand reach.
Why have specials on a Fri or Sat night when you are already going to be busy with full paying customers. I think the restaurant industry is an industry that is very dependent on keeping new and updated based on users wants and needs. I think Our coupon system created for restaurants allows a restaurant to track ad conversions based on the coupon redemption. My favorite part is it is opening up the #buylocal space for smaller restaurants and local business because it is affordable!
Giving back and building long lasting relationships will not only increase repeat customers, but it will also improve your image in the community. I'll be keeping this site on a bookmark and whenever I feel unsure of our steps concerning our restaurant I'll be sure to go back to this list. Love all the ideas, and especially the one recommending restaurants to source locally - thumbs up!!! From finance and marketing to staff managers down to servers and the kitchen staff, it takes many people to make a restaurant effectively. I now know what it takes to turn my good restaurant into a great business - It's all about having systems and controls for everything I do. You can only create consistency and predictability, the two most important factors in any business, with a good system. You cannot expect your restaurant to be profitable unless you deliver a positive guest experience; likewise, what benefit is there to you, the restaurant owner, to own a restaurant without expectation of turning a profit?
The approximately 8" x 13" "red book", as it has been commonly referred to, can be purchased at any office supply.
If your restaurant isn't large enough to have the luxury of several managers then you need to recruit at least two or three key personnel that you can rely on to help run your restaurant. Likewise, one of the best practices for successful operators has been the use of opening, shift change, and closing checklist for each job position. Closing duties might be to set the alarm, inspect cleaning duties for each station, preparing the bank deposit for next day, placing phone orders to message machines, and dozens of other tasks that ensure the opening team walks into a clean restaurant and is ready to begin work. A properly executed purchase order should have the correct quantity and price promised for each item ordered. The first step in calculating the food cost part is to keep a record of your daily food and beverages purchases on what some operators call an invoice log. Properly set up, your POS system can give you detailed labor cost reports on a daily, weekly, and period basis. Par is usually referred to as the "build to" quantity to have on hand that will get you through until the next time you order. Let each prep person determine the usable quantities of product on hand, indicate the inventory amount on the form and calculate how much of each product needs to be prepared. The correct formula for calculating cost of sales for a given period is as follows: Cost of Sales = Beginning inventory value + Purchases -- ending inventory value. You're now getting to the point where you should think about expanding your marketing efforts in order to build repeat business.
Even a simple, single menu item often requires several subrecipes that are produced in batch and become part of the routine preparation tasks.
For quick-service restaurants, the goal is to keep prime cost at 55-60 percent of total sales or less.
It will be significantly easier to dedicate time for such things as developing employee manuals and training systems. Delaying more than a week, will force me to take legal action against this.Please be aware of this incident and avoid biteclub as much as possible, so that they realize bad behaviour is bad for business. I’ve seen this work in favor of many businesses, as reviewers are often flattered at the consideration shown and are more generous in their critique knowing the restaurant owner values their opinion and is working hard to improve.
This means you could be the first ad to show up for a “pizza” search when pie-hungry users are on the search for a slice. I mean completely rethinking the design of their site so it converts to online orders or gift card sales.
The national and regional chains effectively utilize data from their POS System to set and manage against goals for improvement.
I need training systems, employee manuals, prompt financial reporting, job descriptions, checklists, customer service standards, recipe manuals, a marketing plan… but wait, where do I begin? This particular version has an entire day dedicated to each page and the larger size accommodates lots of entry space.
However, several chains start their week on Wednesday and end it on Tuesday; or Thursday through Wednesday. This ensures that the restaurant is properly prepared to handle the demands of day-to-day business in a consistent manner.
Post or record your food and beverage invoices to the invoice log worksheet each day and indicate what amounts are chargeable to the appropriate food or beverage account categories. From this point forward you should know the projected labor budget each time you prepare a new schedule. Compare your daily labor cost reports to the budgeted labor cost totals from your schedule. Properly designed and used, the order guide becomes the main tool in creating purchase orders and processing weekly inventories. Count the quantity on hand for all food and beverage products, and then multiply the quantity by the cost of each item to arrive at the value for that item. The best way to build repeat business is to market directly to your existing guests -- and the best way to do that is to have a database containing their names, email address, and mailing address. Open Menu is another great site that can help you get your menu looking sleek and stylish (it even offers some handy social integration, for both paid and free users). If you’re a restaurant marketer, don’t miss out on digging into a slice of the mobile ad pie (we’re talking deep dish). Are you setting goals in the key areas such as check averages, labor scheduling, inventory management and sales trends? It really doesn't matter which you choose; what matters is that you begin managing your business week by week. The manager begins the day by counting the number of breasts on hand and records it to the key item tracking sheet. A detailed log of your food and beverage purchases will help you identify purchasing inefficiencies or waste.
Daily comparisons help management to quickly spot discrepancies and react to looming budget overages. If you keep inventories on spreadsheet or inventory control software, use the order guide to record your on-hand counts, and enter the data into your program, using the order guide as a reference. The DPS should serve as a checklist so nothing falls through the crack and as a tool to help your people control production so the "right" amount of food gets prepared. Give the values to your bookkeeper or accountant so that they can be figured into the cost of sales on your monthly P&L. Like a football team each player must do their job so that everything is moving in the right direction. The # sold for the day is taken from the item sales mix report (includes all items that have an 8 oz.



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Comments to «Marketing plan for restaurant business pdf free»

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