Restaurant Training Checklists Are Important Tool

quoted from John Foley

Training tools and aids make the difference between education and knowledge. Education, the act of imparting information, isn't difficult for those who are familiar with the subject. Yet, learning the subject may take more than a quick training session.  Knowledge comes from learning and retaining what was taught and is expected to be clutched. Simply, training tools make the difference between learning and forgetting.

Every restaurant staff deserves a variety of tools to help make them successful and to perfect their professionalism. These tools need to be strategically posted throughout the restaurant for the staff to reference, throughout their shift when they are not sure about a certain procedure.

While standing in line at a local

The World's 50 Best Restaurant Award 2011

The World's 50 Best Restaurant Award 2011

quoted from William Reed Business Media Ltd

The much-anticipated S. Pellegrino World's 50 Best Restaurants Awards 2011 was held on Monday 18th April at the historic Guildhall in the City of London, in the company of the world's finest chefs, international media and the world's most influential restaurateurs.

The S. Pellegrino World's 50 Best Restaurants Awards and List is organised and compiled by Restaurant magazine, and sponsored by S.Pellegrino. The Awards are now in their tenth year.

10 Ways to Reduce Food Cost

quoted from Paul Clarke - Food Margin

Ultimately there are only two ways to make a food business more profitable: you can increase sales or reduce cost. In a depressed economic environment increasing sales is challenging. The following tips are proven methods of reducing food cost:

1. Measure It

“You can’t control what you don’t measure”. Regular stock takes provide a basis for the calculation of the “Cost of Goods Sold” (CoGS). CoGS are calculated using the following simple formula.

Opening Value + Purchases – Closing Value = CoGS

The CoGS as a percentage of Sales is a valuable measure for food cost control.

A spreadsheet can be used as a easy and cost effective solution for calculating Opening and Closing stock values and tracking purchases.

2. Shop Around

It is important to build a relationship with your suppliers, however

Marketing Strategy

Approach and Concept

Marketing is far more than just selling, although higher sales are obviously the ultimate aim. Rather, marketing is a whole collection of activities including advertising, selling and sales promotion, marketing research, introduction of new products, pricing, packaging, distribution and after sales service.

Approaches to Marketing

One approach to marketing is to regard it as the process of finding customers for goods which the firm has already decided to supply. In this case there is much emphasis on

Human Resources Strategy

Human resources management concerns the human side of the management of enterprises and employees’ relations with their firms. Its purpose is to ensure that the employees of a company, i.e. its human resources, are used in such a way that the employer obtains the greatest possible benefit from their abilities and the employees obtain both material and psychological rewards from their work.

Human resources management has strategic dimensions and

Financial Strategy

Effective strategies are crucial to the well-being of the firm, and need to address the following issues:

• How, where and when the business will obtain funds, plus (for public companies) the timing of share issues and the determination of share issue prices
• The best use of financial resources
• Gearing
• How to maximize the market valuation of the firm
• What to do with accumulated cash
• Long term financial planning for business expansion
• The capital structure of the business
• The extent to which internally generated profits are reinvested within the company
• Choice of financial criteria for selecting major capital investments.

Also companies operating in several countries need to formulate

10 Ways to Save Money at Your Restaurant

quoted from Lorri Mealey – California Restaurant Association

Everyone is looking for ways to save money these days. Restaurants are no exception. The good news is that there are a lot of quick steps you can take to save you money, either through cutting energy use or reducing spoilage. A lot of these tips are the same things your mom told you growing up.

1. Switch to energy efficient light bulbs. Subway recently switched all their light bulbs to energy efficient bulbs in all of their 2000 US franchise locations. Switching to an energy efficient light bulb can save up to $22 per bulb per year. This can add up to quite a savings over time. Also keep lights off when you don’t need them. If you don’t start serving lunch until 11 o’clock there is no reason to turn the dining room lights on until then.

14 Prinsip Manajemen (Henry Fayol)

1. Pembagian Pekerjaan (division of work). Suatu pembagian pekerjaan atau tugas yang mengarah pada pertumbuhan spesialisasi di segenap bidang yang diperlukan untuk mencapai efisiensi dan efektifitas penggunaan tenaga kerja.
2. Kewenangan dan Tanggung Jawab (authority and responsibility). Prinsip perlunya keseimbangan harmonis antara wewenang dan tanggung jawab dimana keduanya tak dapat dipisahkan.
3. Disiplin (discipline). Suasana tertib dan teratur, di mana

Market Segmentation

The term ‘market segmentation’ describes the breaking down of a market into self-contained and relatively homogeneous sub-groups of customers, each with its own special requirements and characteristics. Products and advertising message can then be altered to make them appeal to particular segments.

Markets may be segmented with respect to customers’ location, ages, incomes, social class, or other demographic variables, or according to consumer lifestyle, attitudes, interests and opinions as they affect purchasing behavior.

It does seem that many consumers buy goods that fit in with

Marketing Mix

In 1965 Professor N. H. Borden coined the phrase ‘marketing mix’ to describe the combination of marketing element used in given set of circumstances. Appropriate mixes vary depending on the firm and industry, and over time.

Professor E. J. McCarty subsequently summarized the notion under four headings (known as the ‘four Ps’ of marketing), as follows:

10 Ways to Stay Ahead of Your Restaurant Competition

quoted from Ian Macdonald - founder and owner of Macdonald's Gourmet Burgers

Every restaurant owner should constantly be taking an objective look at how well your restaurant is doing. Staying ahead of the competition will keep you on your toes. Here are some ways you can get a good report card.

1. Know who your competition is!

I have encountered situations where a restaurant owner has identified the competition. Or at least what they think is their competition, but they're not. If I am selling Gourmet Burgers with the finest of ingredients, including trimmed premium Scotch Fillet Steak for the beef patties, (like I do), in a licensed restaurant with full service and extras, I am not really in Competition with the greasy burger joint down the road, or a group like Burger King am I?