The fifth completely revised edition of this book includes cutting-edge material that you need to run your restaurant in the modern age. This new edition includes case studies from professionals that cover topics such as restaurant branding, franchising, effective layout and remodeling, cost-effective menu planning, food sourcing options, food safety and IoT technology, smart phone apps to ease scheduling and communication hassles, digital marketing, recent trends in the restaurant business, managing online feedback, and innovative ways to promote your restaurant on the web.
Hundreds of fun facts are sprinkled throughout this book to ensure that even the most mundane of topics will interest and engage every reader. The fifth edition of the Restaurant Manager s Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership.
All existing chapters have new and updated information focusing on the progress and implementation of technology. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and even local, organic menu items for profit.
This new edition includes updated photos and information from leading food service manufacturers. Anyone in the food service industry will rely on this book for their everyday operations. Dozens of chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur s start-up.
You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point HACCP information, and successful beverage management. What is a business plan and why do I need one for my restaurant?
STEP 1 What are some of the drawbacks of running a restaurant? Garvey, Michael. Running a Restaurant for Dummies. Hagan, Louise. Even though it seems like a place to relax and have fun, a bar is a business. And just like any other business, it ultimately must be profitable to stay open. In order to be profitable, you, the bar owner, need to know how much the drinks you serve cost you to make. The following steps explain how you do it.
Because the United States refuses to embrace the metric system, you need to do more math. Bars in the U. Each fluid ounce is made up of about 30 milliliters. Multiply your cost per milliliter 0.
Then add up the cost of all the ingredients. Do the math, and then round up to the next dollar or half dollar. For this drink, here are a few pricing options.
On average, you need to charge about five times what a drink costs you to make, giving you a 20 percent overall beverage cost. Some drinks may be a little higher, some a little lower. And always consider what your market will bear. Even if you already have your menu planned, take all the following categories into consideration after your bar opens and you have a chance to observe what your patrons expect and which items that may benefit your business:.
In bars, sometimes the only menu is an appetizer menu. Full-blown menu: Many bars have larger menus these days. Happy hour: Some bars choose to only serve food during happy hour, a period of time designed to draw in a crowd with special pricing and promotions.
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