Displaying Matches 25 thru 48 of 142 Found. BACKNEXT
DOWNLOAD: Restaurant Training Manual Templates Having comprehensive, easy-to-understand training manuals for every position in your restaurant is vital for new employees to learn to perform their jobs the "right way." Use these templates as a guide to create your own detailed restaurant training manuals for server, bartender, busser, prep cook, line cook, dishwasher . . . . . . more >>
Why Prime Cost Is the Most Important Number (That Should Be) on Your P&L by Jim Laube Prime cost (food, beverage & labor) consumes in excess of 60% of sales in most restaurants. They are your largest and most volatile costs. Without good Prime Cost controls even high volume restaurants can have profitability problems. Learn what your Prime Cost should run and how to keep excess Prime Cost from choking your profit. . . . more >>
The Host & The Technician: Improving the Two Basic Roles of All Good Servers by Joe Abuso The first step toward providing good service is to clearly define it. During the course of a typical shift, a server's responsibilities cover a variety of interrelated tasks. They can be broken down into two basic roles: the host and the technician. Once you master those, the third role - salesperson - follows naturally. . . . more >>
DOWNLOAD: Multi-Unit Inspection Checklist This template is a great tool for evaluating each of your restaurants for cleanliness, safety, R&M and operational excellence. This Microsoft Excel workbook can be used for both table service and QSR type restaurants, and easily be tailored to fit your unique operation. . . . more >>
DOWNLOAD: Alcohol Management Program A comprehensive Alcohol Management Program is essential to providing responsible alcohol service. The material offered in this program is intended to be used as a guide and
educational tool to develop a responsible, knowledgeable staff with regard to serving alcoholic beverages. . . . more >>
DOWNLOAD: Restaurant Labor Schedule Template The Restaurant Schedule Template is a Microsoft Excel® workbook consisting of a simple to use set of spreadsheets designed to reduce the time it takes to prepare staffing schedules. User defined descriptions, designed to eliminate typing of repetitive data, can be entered as needed for up to 20 different departments, 50 shifts, and 100 employees. . . . more >>
Twelve Steps to Get New Restaurant Managers Off To a Great Start by Matthew Mabel Make your first-time manager read this! Your first management position sets the stage and becomes the springboard for your entire career. Whether you want to be a general manager one day, own your own restaurant, move to another position or just want to be the best in your profession, it is wise to reflect upon where this promotion fits within your long term career plans and how to make the most of it. . . . more >>
How to Boost Productivity to Control Labor Costs by David Pavesic Even though the recession has meant more potential workers, labor issues remain a major concern of most restaurant owners and managers. Learn how to maintain good service with with no more labor hours than you really need. . . . more >>
How to Keep Marginal Employees From Going Bad by Matthew Mabel Accenuate the Positive. The true test of a great manager is the number of employees they have turned around, not the terminations. You can fire all the people you want, but you are not going to be a successful restaurant manager until you learn how to take employees who may seem marginal, flawed or difficult and turn them into productve long-term members of your team. . . . more >>
DOWNLOAD: Employee Corrective Action Notice Managers should bring employee work-related problems to the attention of the employee as soon as the behavior becomes disruptive or violates the restaurant's work rules. Use this form to assist you to communicate, document and initiate corrective action with the employee. . . . more >>
DOWNLOAD: Confidentiality Agreement Confidentiality Agreements with employees are a must for every business, especially restaurants. Recipes, operating systems, policies and procedures are just some of the valuable information that deserves to be protected. Having a confidentiality agreement in place, is your first step to . . . . . more >>
DOWNLOAD: Employee Schedule Change Form Particularly if you employ students, employees' schedule and availability to work change several times during a year. Document their request for a schedule change with the Employee Schedule Change Form. . . . more >>
DOWNLOAD: Termination Letter Template While terminating an employee should be seen as a last resort, there are times when it is the only sensible thing to do. Use this template to inform the recipient in writing and document your intention to terminate their employment with your company. . . . more >>
DOWNLOAD: Safety Policies & Procedures Quick reference and concise overview of key sanitation and safety procedures. Use the Safety Policies & Procedures to communicate and promote safe and sanitary working practices and conditions. . . . more >>
How to Fire Bad Employees & Avoid Potential Legal Problems by Barry Shuster When you know it's time to "free up an employee's future" make sure you do it the right way. Learn what legal snares you can step into when firing an employee and how to properly terminate problem employees to reduce your chances of getting into potential legal troubles. . . . more >>
How to Get Your Managers to Run Your Restaurant Without YOU by Bill Marvin If your restaurant can't run properly without you being there, you're limited. You're limited in how much your business can grow & you won't have much of a life outside of your restaurant either. Learn how to get your managers to do a more effective job of "running the restaurant" so you can focus more on other business building activities & have more of a life too. . . . more >>
How to Maximize Labor Productivity Without Lowering Guest Service by Joe Erickson Every restaurant operation and every restaurateur has a different way of defining productivity. Yes, for every unique restaurant concept, there is an optimum level of sales per labor hour and number of guests served that achieves the highest level of efficiency while satisfying the greatest number of guests. The challenge for the independent operator is to establish that benchmark for his or her own unique operation. . . . more >>
WEBCAST: How to Evaluate & Implement a Management Bonus Program One of the most talked about topics in our Discussion Forum has been management incentive or bonus programs. Do they work, how much should they pay, how to evaluate managers and other such questions are typically asked. Chris Tripoli has designed and implements many management bonus programs during his 30+ year career as an operator and advisor. Chris discusses the various elements of successful programs and . . . more >>
DOWNLOAD: Competitor Pay Rate Survey If you want to know what the market pay rates are for restaurant staffing in your area, begin by finding out what your competition is paying. Use this form to collect and record the pay rates of area restaurants for simlilar job positions . . . more >>
DOWNLOAD: Server Sidework Checklist Servers have sidework duties in addition to their primary service tasks. So that these tasks are completed consistently, it's important to have detailed checklists so that everyone knows what they're responsible for. Download a sample and learn how to quickly create your own detailed sidework checklists. . . . more >>
DOWNLOAD: QSR Training Manual Templates Having comprehensive, easy-to-understand training manuals for every position in your QSR is vital for new employees to learn to perform their jobs the "right way." Use these templates as a guide to create your own detailed training manuals for cashier/counter, drive-thru, lobby, prep cook, line cook, expediter . . . more >>
How to Find the Right Manager for Your Restaurant with Joe Erickson, Gary Turner and Scott Wise Hiring a manager is one of the most important decisions you'll ever make. Here are insights from three experienced restaurant industry veterans to select the best managers in a competitive marketplace. Learn specific ways to define your compensation scale, communicate your performance expectations and measure candidates' qualifications. . . . more >>
Managment Bonus Plans That Work by Chris Tripoli Want your managers to think and act more like owners? Tie more of their compensation to actual results. Here's a look at the management incentive plan process that examines why some work and others don't. Learn what types of plans work best and support both the short term and long term well-being of your business. . . . more >>
The Characteristics and Traits of Top-Performing Restaurant Managers by Patricia Luebke A manager exists to build profitable sales, and everything a manager does should be targeted to that objective. Still, there's no set personality that characterizes a good manager; one top performer might be totally outgoing and effervescent while another may be quiet and reserved. Both personalities could perform exceptionally well, but there are some core qualities that top managers share. Explore here what defines the best and brightest. . . . more >>
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