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The Food Service Professionals Guide To: Building Restaurant Profits: How to Ensure Maximum Results
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This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today.
These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information.
The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory.
Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. The whole series may also be purchased the ISBN number for the series is 0910627266. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!
LanguageEnglish
PublisherAtlantic Publishing Group, Inc.
Release dateJan 12, 2003
ISBN9781601381057
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Book preview
The Food Service Professionals Guide To - Jennifer Hudson Taylor
$19.95
BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism 244C
FS9-01
B
T
uildin
his new series from the editors of the Food Service Professional Magazine
are the best and most comprehensive
books for serious food service operators G u i d e t o S e R i e S
G
available today. The information is
R
G u i d e t o
The following books are also
boiled down to the essence and covers e
available in this series:
all the bases, providing clear explana-S
tions and helpful, specific information.
t
RestauRant site
ensuRe MaxiMuM
au
Plus, all titles in the series include the Location: Finding
ResuLts
negotiating & securing
isBn # 0-910627-19-3
phone numbers and web sites of all
R
the Best Food service site
companies discussed.
ant
BuildinG
for Maximum Profit
WaiteR & WaitRess
isBn # 0-910627-11-8
tRaining: How to
develop your staff For
" In each book you will find
PR
Buying & seLLing a
Maximum service & Profit
practical, easy-to-understand, and ofit
ReStauRant
RestauRant Business:
isBn # 0-910627-20-7
crystal clear explanations that will For Maximum Profit
take the mystery out of the given isBn # 0-910627-12-6
BaR & BeveRage
subject. They are filled to the brim oPeRation: ensuring
with up to date and pertinent
S
PRofitS
RestauRant MaRketing
success & Maximum Profit
information, ready for application,
& adveRtising: For Just
isBn # 0-910627-21-5
ensuring your financial success"
a Few dollars a day
Ho
isBn # 0-910627-13-4
successFuL cateRing:
— Ed Manley, CFE,
w
How to Ensure Maximum Results
Managing the catering
President and Chief Operating Officer
to
RestauRant PRoMotion operation For Maximum IFSEA - International Food Service Executives Association
E
& PuBLicity: For Just a
Profit
nsur
Few dollars a day
isBn # 0-910627-22-3
isBn # 0-910627-14-2
e M
Food seRvice Menus:
aximum
contRoLLing
Pricing and Managing the
RestauRant & Food
Food service Menu For
seRvice oPeRating
Maximum Profit
costs
isBn # 0-910627-23-1
R
isBn # 0-910627-15-0
• Real World Time
esults
RestauRant design:
Tested Examples
contRoLLing
designing, constructing &
From the Experts
RestauRant & Food
Renovating a food service
seRvice Food costs
establishment
• How to Arrive at the
isBn # 0-910627-16-9
isBn # 0-910627-24-x
Right Financial Numbers
contRoLLing
incReasing RestauRant
Atlantic Publishing Group, Inc.
and Percentages
RestauRant & Food
saLes: Boost youR &
1210 SW 23 Place • Ocala, FL 34474-7014
seRvice LaBoR costs
PRoFits By seLLing
• Provides Practical and
Phone 800-541-1336 • Fax 352-622-5836
isBn # 0-910627-17-7
MoRe aPPetizeRs,
www.atlantic-pub.com
Realistic Examples on
desseRts, & side iteMs
Maximizing Profits
contRoLLing LiquoR
isBn # 0-910627-25-8
Wine & BeveRage costs
isBn # 0-910627-18-5
BuiLding RestauRant
PRoFits: HoW to
For all your answers to questions on hospitality 365 InsIder secrets revealed!
management go to www.atlantic-pub.com 9
$19.95
BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism 244C
FS9-01
B
T
uildin
his new series from the editors of the Food Service Professional Magazine
are the best and most comprehensive
books for serious food service operators G u i d e t o S e R i e S
G
available today. The information is
R
G u i d e t o
The following books are also
boiled down to the essence and covers e
available in this series:
all the bases, providing clear explana-S
tions and helpful, specific information.
t
RestauRant site
ensuRe MaxiMuM
au
Plus, all titles in the series include the Location: Finding
ResuLts
negotiating & securing
isBn # 0-910627-19-3
phone numbers and web sites of all
R
the Best Food service site
companies discussed.
ant
BuildinG
for Maximum Profit
WaiteR & WaitRess
isBn # 0-910627-11-8
tRaining: How to
develop your staff For
" In each book you will find
PR
Buying & seLLing a
Maximum service & Profit
practical, easy-to-understand, and ofit
ReStauRant
RestauRant Business:
isBn # 0-910627-20-7
crystal clear explanations that will For Maximum Profit
take the mystery out of the given isBn # 0-910627-12-6
BaR & BeveRage
subject. They are filled to the brim oPeRation: ensuring
with up to date and pertinent
S
PRofitS
RestauRant MaRketing
success & Maximum Profit
information, ready for application,
& adveRtising: For Just
isBn # 0-910627-21-5
ensuring your financial success"
a Few dollars a day
Ho
isBn # 0-910627-13-4
successFuL cateRing:
— Ed Manley, CFE,
w
How to Ensure Maximum Results
Managing the catering
President and Chief Operating Officer
to
RestauRant PRoMotion operation For Maximum IFSEA - International Food Service Executives Association
E
& PuBLicity: For Just a
Profit
nsur
Few dollars a day
isBn # 0-910627-22-3
isBn # 0-910627-14-2
e M
Food seRvice Menus:
aximum
contRoLLing
Pricing and Managing the
RestauRant & Food
Food service Menu For
seRvice oPeRating
Maximum Profit
costs
isBn # 0-910627-23-1
R
isBn # 0-910627-15-0
• Real World Time
esults
RestauRant design:
Tested Examples
contRoLLing
designing, constructing &
From the Experts
RestauRant & Food
Renovating a food service
seRvice Food costs
establishment
• How to Arrive at the
isBn # 0-910627-16-9
isBn # 0-910627-24-x
Right Financial Numbers
contRoLLing
incReasing RestauRant
Atlantic Publishing Group, Inc.
and Percentages
RestauRant & Food
saLes: Boost youR &
1210 SW 23 Place • Ocala, FL 34474-7014
seRvice LaBoR costs
PRoFits By seLLing
• Provides Practical and
Phone 800-541-1336 • Fax 352-622-5836
isBn # 0-910627-17-7
MoRe aPPetizeRs,
www.atlantic-pub.com
Realistic Examples on
desseRts, & side iteMs
Maximizing Profits
contRoLLing LiquoR
isBn # 0-910627-25-8
Wine & BeveRage costs
isBn # 0-910627-18-5
BuiLding RestauRant
PRoFits: HoW to
For all your answers to questions on hospitality 365 InsIder secrets revealed!
management go to www.atlantic-pub.com 9
Building
RestauRant
PRofits
How to Ensure Maximum Results
By Jennifer Hudson Taylor & Douglas R. Brown
The Food Service Professional’s Guide To: Building Restaurant Profits
How to Ensure Maximum Results: 365 Secrets Revealed Atlantic Publishing Group, Inc. Copyright © 2003
1210 SW 23rd Place
Ocala, Florida 34474
800-814-1132
352-622-1875 - Fax
www.atlantic-pub.com - Web Site
[email protected] E-mail
SAN Number :268-1250
All rights reserved. No patent liability is assumed with respect to the use of information contained herein. Although every precaution has been taken in the preparation of this book, the publisher and author assume no responsibility for errors or omissions. No warranty is implied. The information is provided on an as is
basis.
International Standard Book Number: 0-910627-19-3
Library of Congress Cataloging-in-Publication Data Hudson Taylor, Jennifer.
Building restaurant profits : how to ensure maximum results: 365 secrets revealed / by Jennifer Hudson Taylor.
p. cm. -- (The food service professionals guide to ; 9) Includes bibliographical references and index.
ISBN 0-910627-19-3 (pbk. : alk. paper) 1. Restaurants--Finance. I. Title. II. Series.
TX911.3.F5H69 2003
647.95'068'1--dc21
2002011690
Printed in Canada
Book layout and design by Meg Buchner of Megadesign www.mega-designs.com • e-mail: [email protected]
CONTENTS
intRoduCtion
1. getting staRted
Write a Great Business Plan –
If You Haven’t Already! ........................................ 9
Financial Analysis .................................................. 11
The Present Financial Status of
The Food Service Industry ................................. 11
2. PRofit Planning and Cost ContRol Cost Control Records - Get it Right ........................ 16
Get Computerized ................................................... 17
Chart of Accounts .................................................. 18
Point-of-Sale Systems ............................................. 20
Crucial Elements of Cost Control –
Profit Planning .................................................. 22
Accurate Day-to-Day Cost Control .......................... 25
Standards are Key to Any Cost-Control Program .... 26
Cost Ratios ............................................................. 26
Cost Calculations - The Basics ............................... 28
Essential Sales and Turnover Calculations ............. 30
Profitability Ratios .................................................. 32
The Balance Sheet .................................................. 35
Why Should the Balance Sheet
be Important to You? ........................................ 36
The Statement of Cash Flows ................................. 38
Simple Tactics to Help You Compile
Your Financial Reports - Faster!........................ 40
Controlling Food Costs ........................................... 41
Yield Costs ............................................................. 41
3. a finanCially PRofitaBle Menu Menu Sales Mix ...................................................... 45
The Menu Itself ...................................................... 46
Menu Do Nots
...................................................... 48
Analyze and Classify Your Menu Sales Mix ............. 48
4. PRiCing suCCessfully
Pricing .................................................................... 51
Determining Prices ................................................. 52
Other Factors That Will Help You
Determine Prices ............................................... 53
Internal Controls .................................................... 54
Purchasing and Ordering........................................ 56
Inventory, Storage and Accounts Payable ............... 57
Labor Productivity .................................................. 58
Pricing Beverages ................................................... 59
Beverage Inventory Control ..................................... 60
5. Pleasing CustoMeRs
Service Guarantees ................................................. 63
Meeting Expectations - First Impressions ............... 63
Customer Response - Actively Seek Feedback ......... 65
Better Service, More Tips - Fifteen Top Tips! ........... 66
Provide Taste Samples ............................................ 69
Healthy Food Preparation and Cooking –
Without Sacrificing Taste and Flavor! ................ 70
6. the RestauRant inteRioR
A Place to Impress .................................................. 73
Create a More Inviting Ambiance ............................ 74
Attention to Detail .................................................. 76
Drowning Out Operation Noises ............................. 77
Keep Temperatures Comfortable ............................. 78
Inviting Furniture ..................................................... 79
Buying Carpet ........................................................ 81
Other Environmental Considerations ...................... 82
Cleanliness, Tidiness and Comfort -
A Few Basics You Can’t Ignore ....................... 83
Clean, Presentable Restrooms ................................ 85
7. the extRa Mile
Food and Entertainment......................................... 87
Expand Your Services ............................................. 88
Handling Customer Complaints .............................. 89
Turn Negatives into Positives .................................. 91
Offer a Fast Lunch ................................................. 92
Provide Add-Ons
and Specialty Items ................... 93
Provide Consistently Excellent Service .................... 95
8. eMPloyees
Your Staff is Your Best Selling and
Cost-Cutting Resource ...................................... 97
Practical Training Strategies ................................... 98
Proper Conduct .................................................... 101
Written Job Descriptions ...................................... 102
Hiring Strategies ................................................... 104
It’s All in the Attitude ........................................... 106
Managing Employees and Coworkers .................... 108
Set Standards of Staff Performance ...................... 111
Impressive Uniforms ............................................. 113
9. MaRketing foR PRofitaBility
The Real Value of Marketing -
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