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    The Food Service Professionals Guide To: Building Restaurant Profits: How to Ensure Maximum Results
    The Food Service Professionals Guide To: Building Restaurant Profits: How to Ensure Maximum Results
    The Food Service Professionals Guide To: Building Restaurant Profits: How to Ensure Maximum Results
    Ebook185 pages2 hours

    The Food Service Professionals Guide To: Building Restaurant Profits: How to Ensure Maximum Results

    By Jennifer Hudson Taylor

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    About this ebook

    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
    The Food Service Professionals Guide To: Building Restaurant Profits: How to Ensure Maximum Results

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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

      sales@atlantic-pub.com 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: megadesn@mchsi.com

      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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