Restaurant Systems - Operations
Restaurant operations encompass everything you do to serve your guests. Our
Operations System resources are grouped into several specific areas of
operations that include
Dining Room Systems,
The only method for improving consistency in your restaurant is to have
proven systems in place to ensure product, service and ambiance meet - and
hopefully exceed - your guests expectations. Each system includes forms,
checklists, implementation instructions and additional resources that can be
tailored to your unique restaurant needs - without having to reinvent the wheel.
Our Operations Systems include forms, procedures and implementation resources
for Inventory Control,
Purchasing and Receiving,
Portion & Waste Control,
Service and Settlement and numerous other system categories. These proven systems
have been assembled to help independent restaurant operators improve consistency
and achieve predictable results.
SYSTEM: Line Checklist
This Line Check form can be used to help managers verify that food products for the cook line are properly stocked and at the correct temperature. Use the Line Check to verify that each shift is ready for customers. You can create a unique, customized checklist for each cook station in your restaurant or combine each station into a single list for use by the kitchen manager.
SYSTEM: Prep Labor Cost Tracking
Knowing the labor it takes to produce a batch recipe or preparation task is important for two reasons. First, if the combined cost of the ingredients and the labor it takes to produce it is more expensive than buying an already prepared product from your vendor then it may be time to consider a change. Next, knowing how long it should take to complete a recipe allows you to gauge individual productivity of your staff. The Prep Labor Cost Cost Calculator provides a method to establish a benchmark of the average labor hours and cost needed to produce a specific recipe or prep procedure.
SYSTEM: Telephone Answering Procedure
One of the most important customer service points of contact for any business is the telephone. It's important to train your staff on proper telephone answering procedures. This system provides clear-cut directions for answering the phone providing information, taking messages and more. It can be customized to fit your unique restaurant's needs.
SYSTEM: Customer Service Standards
The Customer Service Standards system includes a checklist of customer service expectations for each service area position, including server, host, busser and bartender. Use this checklist in conjunction with the Service Steps system to improve the consistency and predictability of your service times and your staff's attitude toward your guests.
SYSTEM: Service Steps
Whether you are fine dining, casual tableservice, or a small-town diner, your guests have certain expectations with respect to when orders are placed and how long they should have to wait. The Service Steps Chart for Full-Service is a customizable list of the basic service steps that waiters and waitresses perform in full-service restaurants. The Quick-Service version lists the service steps for limited service concepts such as QSR or counter service.
SYSTEM:Repairs and Maintenance Log
As your kitchen equipment and building get older, the cost for repair and maintenance keeps growing. Having a preventative maintenance program helps to keep these expenses in check. This form can be used to budget and schedule routine maintenance on your building and equipment. Proactive maintenance helps to prolong equipment life and avoid untimely equipment failures.