A cost effective Restaurant Management Toolkit
Do you find that you are too tied up in the day to day operations of your business as you are working in it not working on it?
One of the biggest problems in the restaurant industry is that you never have enough time to develop a comprehensive restaurant system that will always deliver results in your restaurant.
Don't you wish you could have a cost effective restaurant management toolkit that delivers results?
Restaurant Management Toolkit was created to help you implement those systems into every area of your restaurant. In the toolkit you will find:
One of the biggest problems in the restaurant industry is that you never have enough time to develop a comprehensive restaurant system that will always deliver results in your restaurant.
Don't you wish you could have a cost effective restaurant management toolkit that delivers results?
Restaurant Management Toolkit was created to help you implement those systems into every area of your restaurant. In the toolkit you will find:
Contents at a Glance
- FREE RESTAURANT MANAGEMENT COURSE
- What Are The Latest Restaurant Issues?
- Restaurant Marketing
- Restaurant Human Resources
- Restaurant Business and Financial Planni...
- Restaurant Customer Service
More
FREE RESTAURANT MANAGEMENT COURSE
Get your free 10 part restaurant management email reports and video on marketing, menu design and sales training.What Are The Latest Restaurant Issues?
What are the main issues facing restaurant owners, managers and supervisors during the current economic times?
What Are The Main Issues Affecting Restaurant's In Today's Economic Climate?
Vote
Skip voting, see results
Restaurant Marketing
Restaurant Marketing tools and templates
These are just some of the tools and templates you will find in the Restaurant Marketing area of the Restaurant Management Toolkit.
- templates for discount vouchers
- templates for marketing promotions
- templates for an e-newsletter
- a tracking sheet for your promotions
- sample flyers for your advertising
- bill fold advertisements
- templates for data cards
- an activity plan template for your marketing
- restaurant functions pack
- fast fact template
- event information pack
- a template for your restaurant marketing plan
Restaurant Human Resources
Restaurant Tools to help you with your restaurant staff management
Here are some of the tools and templates you will find in the Human Resources area of the Restaurant Management Toolkit.
- employee handbook
- job descriptions
- staff incentive programs
- employee information templates induction checklist
- standard employee contracts
- employee application form
- uniform issue form
- recruitment sample advertisements
- disciplinary action forms
- training attendance forms
- training manuals
- service flow
- timesheet formats
- recruitment procedures
Restaurant Business and Financial Planning
Financial Planning and Business Tools for your restaurant
These are some of the many templates and tools available in the Business and Financial Planning area of the Restaurant Management Toolkit.
- business plan templates
- business plan questionnaire
- budget template
- cash flow template
- payroll budget template
- key performance indicator (KPI) tracker
- activity action planner
- restaurant buying action list
Restaurant Customer Service
Provide your restaurant customers the best possible service.
These are the tools and templates your will find in the Customer Service area of the Restaurant Management Toolkit. They are designed to help you and your staff provide the customers of your restaurant with the best possible customer service.
- VIP customer rewards program
- restaurant booking sheet
- customer comment cards
- satisfaction survey
- restaurant enquiry forms
- cancellation policy
Restaurant Cost Control
Cost control is an important measure that needs to be in place in your restaurant to maintain and increase your restaurant's profitability. These are some of the modules you will find in the Restaurant Management Toolkit's cost control area.
- beverage costing sheet
- restaurant requisition sheets
- purchase order forms
- blank stock take sheets
- stock take spreadsheet
- stocktake financial analysis spreadsheet
- wastage sheets
- standard food recipe templates
- standard beverage recipe templates
- restaurant purchase register
Restaurant Menu Management
Manage your restaurant menu to increase profitability
These are some of the items that available in the Menu Management section of the Restaurant Management Toolkit.
- spreadsheet for beverage engineering
- placement card - menu
- elements of menu advertising
- restaurant menu samples
Restaurant Staff Incentives Poll
Some manage by stick and others by carrot. This Restaurant Management poll is about whether or not staff incentives work for you in your restaurant.
Do Staff Incentives Work In Your Restaurant?
Vote
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Restaurant Management Training
Developing a Training program to promote up selling
By Andreas BreitfussOpportunities for up selling come along all the time in your restaurant or café and unless you and your staff take advantage of them you are leaving money on the table so to speak. Today I wanted to give you some information on how to capitalize on these opportunities to make you more sales.
OPPORTUNITIES FOR UP SELLING
There are basically three areas we can outline to up sell to a customer.
1. Set opportunities
2. Up-sell
3. Spontaneity (monitoring customers' needs)
SET OPPORTUNITIES
A Set Opportunity means that there are set times that are suitable to suggestive selling, from when the customer enters the restaurant to when they leave.
There are three'-such Set Opportunities:
1. When the customer is initially taken to the table
2. When the order is taken
3. When dessert is ordered
OPPORTUNITY 1.
When taking the customer to the table it is a good opportunity to let them know about drinks. Saying something like "Would you like a wine, cocktail or soft drink while you think about your order?" is a good way to have them make a decision as to what drink they may like.
OPPORTUNITY 2.
When the order is taken, many waitpersons will make the mistake of asking a `closed' question like, would you like an entree? A better way is to `assume' the sale. Try something like "which entree would you like to try sir/ma'am?" If an entree is declined, proceed to the next opportunity, which is asking which main meal they would like, perhaps suggesting a favorite. Upon the customer choosing, it provides another opportunity to `upsell' to say a larger serve or a side order etc.
OPPORTUNITY 3.
Asking for the dessert order can sometimes produce and obstacle for the unwary waitperson. Many customers will say no because they have just finished eating and feel a little full. However, the astute waitperson will see an opportunity. By `seductively' describing what desserts are available or describing `their' favorite, they can sometimes entice the customer to have a dessert.
Appearing' to accept the customer's `no' decision can create another opportunity. By suggesting that they bring the dessert menu back `later' will give the customer a chance to have the main meal settle and perhaps when they are approached later, they may be able to be enticed.
UP-SELLING
Probably the most famous up selling phrase is "would you like fries with that?" Many people nowadays actually refer to up selling by that phrase. So use it to your advantage - because it works!
As a general rule, when a customer orders one thing, ask if they would like another `thing'. It is a good idea to have set `up sell' items. Again, the most famous is fries with a hamburger.
After the meal for example, referring back to the dessert opportunity, if the `follow up' dessert offer is still declined, then offer after-dinner drinks.
DOWN SELLING
A different (indeed opposite) approach to up selling is down selling. As the name suggests, it's a matter of suggesting a higher priced and/or quality product in the beginning and if the suggestion is not heeded they can then suggest a `down market' or less expensive item. This can be particularly effective when the customer is a little indecisive.
CROSS SELLING
Similar to up selling and down selling, cross selling is about suggesting something of similar value but of a different range but perhaps with a better margin. For example, if your client managed to buy a quantity of say Budwieser for a special price, then they might have their team begin to `Cross Sell' it in place of the Molsen Dry that they had bought at regular price.
SPONTANEITY
A spontaneous suggestion, as the name suggests, is when the suggestion is made from an impromptu situation.
There are many, many opportunities that may exist, far too many to list, however, an example of a spontaneous suggestive sell, might be a `top up' on a half full wine glass. Good bar persons are particularly adept at this. They assume the sale! Suffice to say, that Spontaneous Suggestive Selling will improve as product knowledge, confidence and team motivation improves.
There are a number of practical things that can be done when used alongside the various techniques covered in the previous sections.
To really get your business systematized get your copy of the Restaurant Management Toolkit
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