Restaurant Organization and Management

1
Restaurant Organization and Management

• Chapter 5

2
Guest Information

• Guests wants and needs guide everything in a
  restaurant
• Menus
• Ambiance
• Service
• Marketing
• Guests attitudes and desires change constantly

3
Restaurant Ambiance

• Décor
• Lighting
• Furnishings
• Tableware
• Menu
• Service
• Methods
• Servers
• Other guests

4
Rules for Creating Menus

• Give guests what they want
• Use standard recipes
• Match the menu to the staffs abilities
• Take equipment into account
• Provide variety and balance
• Pay attention to the season
• Keep nutrition in mind
• Use food wisely

5
Menus

• Menu preferences differ throughout the U.S. and
  the world
• Menu Categories
• Fixed
• Cyclical
• Breakfast
• Lunch
• Dinner
• Special

6
Menus (cont)

• Menu Design
• Paper
• Colors
• Artwork
• Copy
• Menu Pricing
• Most methods involve calculating a markup over
  food and labor costs

7
Impact of Computers on Restaurant Controls

• POS Systems
• Touch screens
• Internet restaurant reservations
• Purchasing

8
Financial Controls

• Balance sheets
• Statements of income
• Statements of cash flow
• Uniform System of Accounts for Restaurants

9
Operational Controls

• Budgets
• Prime costs
• Food cost control cycle

10
Food Cost Control Cycle

• Menu planning
• Forecasting
• Purchasing, receiving, storing
• Issuing, producing, serving
• Customer payment
• Food cost analysis

11
Menu Planning

• Cost percentage
• Stars, plowhorses, puzzles, dogs, contribution
  margin
• Primes
• Low food cost/high contribution margin
• Profit and loss statements for menu items
• Levels of profitability analysis
• Menu-cost spreadsheet

12
Forecasting, Purchasing, Receiving

• Forecasting
• By meal period and menu item
• Purchasing
• Purchase specifications
• Delivery schedules
• Perishable vs. non-perishable items
• Receiving
• Blind receiving

13
Storing and Issuing

• Storing
• Dry storerooms
• Refrigerators
• Freezers
• Storage temperatures
• FIFO ( First In, First Out)
• Issuing
• Direct purchases
• Requisition forms

14
Control Points of the Food Cost Control Cycle

• Producing
• Standard recipes
• Serving
• Well trained, friendly servers are keys to
  success
• Customer payment
• No universal payment system POS systems

15
Control Points of the Food Cost Control Cycle
(cont)

• Food cost analysis
• Cost of food sold
• Food cost percentage
• Standard food cost percentage
• Labor costs
• Employee pay and benefits are about 30
• Rate of pay
• Productivity
• Beverage costs
• Beverages account for about 22 of sales
• Purchasing and receiving is straightforward
• Secure storage at proper temperatures
• Perpetual inventory
• Automated pouring
• Bar par