Professional Food and Beverage &

Restaurant Consultancy

Professional Food and Beverage & Innovative Restaurant Efficiencies

Restaurant Consultancy
As a leading authority on restaurant operating efficiencies, menu innovation, new restaurant start-ups & results-driven training programs, our mission is to drive guest frequency & maximize financial performance. Stabilizing a single unit operation or turning around a drifting chain requires a combination of restaurant management experience, operations expertise, financial and marketing services, and focused restaurant management. The ADvance restaurant management team brings a proven system for developing restaurant management accountability, cost control systems, sales building initiatives to successful restaurant turnarounds. Our restaurant management approach creates a unified call to action among team members to execute according to sound strategies, and provides implementation support to guarantee that turnaround goals are achieved. A restaurants reputation and sustainability is built on its ability to consistently execute against its food, beverage and service standards. ADvance Restaurant Consultants develop customized management and hourly training programs to support a brands culture, ensure teamwork and increased guest satisfaction scores. We will be turning visions into award winning realities. We help you open a successful and sustainable restaurant by offering the following F&B management services.

A- Creating Management Systems

One key ingredient to a successful restaurant operation is management. ADvances restaurant management group understands the importance of implementing better management systems, therefore our services will be followed up for a time period to be implemented by our professional team, as for the training, it will be conducted by certified trainers on site.

1. Employee Handbook
The employee handbook is a valuable tool for your restaurant. It provides detailed guidelines for the employment relationship and document company policies and procedures for employer and employee:

Welcome note, brief history and mission Discrimination and harassment policies Dress code, insurance, drug and alcohol policies Benefits, vacation, absence and sick time Warnings and terminations

2. Operations Manual
The operations manual covers all the aspects of the restaurant and includes all those functions that are necessary to prepare and serve your products to your customers as well as giving instructions to all those activities that take place every day in the kitchen, dining room and bar: Menu and kitchen management Dining room management bar and beverage management personnel administration purchasing and inventory employee training cleanliness and sanitation safety and security financial management equipment management

3. Menu Manual
A menu manual will provide your staff with recipes and color pictures, it will maintain the item following the standards in each step from production till presentation: Recipes Plate design Ingredients Cooking method Dish presentation Preparation and production Portioning

4. Back Of the House Manual

Getting your customer service right to provide a great value and speed of service in a hygienic atmosphere while maintaining the restaurant standards: Proper use of all equipments Ensure safe food handling Cleanliness consistency Food Safety Standard service

5. Front Of the House Manual

Provide continuous improvement to the quality and service of the front of house team to ensure maximum efficiency while maintaining the standards to exceed customer expectations: Bussing procedures Appearance and professionalism Time management Service steps Maintaining tables and floor cleanliness Up selling and suggestive selling

6. Internal Customer Relationship Management System

More engagement between the restaurant and the customer using comment cards, manager table visits and even offering incentives to improve the way of interaction. Incident report Problem solving Guest data base

B- Controlling Restaurant Costs

Controlling costs is about maximizing the value for the costumers which leads as well to maintaining your standards. So mainly its about theft, over portioning, shrinkage or spoilage that hurt our restaurant and our customers.

1. Menu Engineering
The menu should always be simple, informative and dynamic. Therefore you should add new things to keep your customers interested and take things off that the customers dont order while making sure that your prices are not cheap so it doesnt get related to the quality.

2. Portion Training
Using a scale or any other measuring equipment for portions and following up especially on the new team member who comes on board that theyre shown how to estimate in the right way. Making sure that the portions listed in the menu manual reflect whats actually going on into day-to-day operations which may lead to changing the portions size or adjusting the pricing and purchasing decisions accordingly.

3. Preparation Guides
How do you decide how much raw product, sauces or any other items to prepare into your restaurant? Key decisions like this should be thought out with all of the appropriate information from par level orders to daily inventory to avoid any waste.

4. Purchasing
Focusing on few suppliers, instead of going back and forth between them, will establish strict expectations with them for quality. By concentrating your volume, youll gain influence on these suppliers as well as better treatment.

5. Systemized Ordering
By referring to previous usage time frames, youll be deciding how much to purchase. Great operators walk

through the restaurants coolers, freezers and dry storage while ordering, which helps as well to decide the quantity to order and check the condition of the stock in hand.

6. Systemized Receiving
Using a process for receiving an order from completeness and accuracy to quality of product will always maintain your restaurant standards for best quality.

7. Inventory Control
Appropriate inventory controls are critical to closing the loop on controlling your costs. Well they can be simple, the solution should be strong enough to alert you to trouble spots in your kitchen, bar, storage and on your menu.

8. Profit and Loss Study

A P&L statement follows a general format, beginning with a revenue figure and then subtracting the costs of running the business, including the cost of goods sold, operating expenses, tax expense, and interest expense. Electricity consumption Total labor cost Waste control Maintenance fees Cleaning materials

C- Essential Certified Training

In case you want to improve your staff skills, the ADvance Certified Training Team can help you achieve your goals. Our courses feature hands on tasks and real world scenarios in just a matter of days, youll be more productive and embracing new higher standards.

1. Basic Food Hygiene

The importance of food hygiene can be underlined when one realizes the consequences that can result if you are unaware of safe food preparation and cooking methods. Food handlers without training for basic food hygiene can carry out practices that lead to serious illness and court fines for a cooking establishment. Upon completion of your foundation Food Hygiene Certificate training you will be able to demonstrate your knowledge and understanding of the importance of food hygiene. We will present valuable topics including food hygiene controls such as: Hazard analysis Maintaining food preparation areas Safe cleaning practices Waste food disposal Pest control Personal hygiene

2. Customer Service
Provide participants with the skills required to confidently manage high levels of customer service. Practical techniques will help delegates solve difficult situations and manage awkward customers. Adapt own communication style Initiates a positive customer response Demonstrate willingness to listen Use language that is can do

3. The Dynamics of Leadership

Managing in the restaurant industry Time management

4. Communication Skills
The importance of effective communication The importance of listening

5. Motivation and Employee Development

Motivating employees Employee performance appraisals delegation

6. Dimensions of Problem Solving

The importance of problem solving in daily activity Developing a problem solving model

7. Planning and Conducting Effective Meeting

Planning effective meeting Conducting effective meeting

8. Win-Win Scheduling Practices

Additional schedule consideration Developing and preparing management schedule

D- Restaurant Evaluation
1,329 Tactics & Strategies for bringing your Restaurant to the next level of Growth & Profitability
I. A Professional Restaurant Image: 21 Strategies and Tactics to be evaluated II. Restaurant Appearance Exterior: 29 Strategies and Tactics to be evaluated III. Valet Parking: 15 Strategies and Tactics to be evaluated IV. Front Lobby and Hostess Station: 28 Strategies and Tactics to be evaluated V. Restrooms: 22 Strategies and Tactics to be evaluated VI. Bar and Lounge Area: A. Lounge Area: 15 Strategies and Tactics to be evaluated B. Service: 16 Strategies and Tactics to be evaluated C. Bar Management: 29 Strategies and Tactics to be evaluated D. Bar and Glassware Sanitation: 18 Strategies and Tactics to be evaluated VII. Guest Dining Areas: A. Dining Area Dcor. 17 Strategies and Tactics to be evaluated B. Dining Area Management. 11 Strategies and Tactics to be evaluated C. Service. 29 Strategies and Tactics to be evaluated VIII. Employee Areas: A. Employee Wash Stations. 5 Strategies and Tactics to be evaluated B. Employee Dining Area. 5 Strategies and Tactics to be evaluated

C. Personal Hygiene Practices. 10 Strategies and Tactics to be evaluated IX. Cooking and Food Processing Areas: A. Food Production and Presentation 22 Strategies and Tactics to be evaluated B. Equipment for Food Processing 25 Strategies and Tactics to be evaluated C. Cooking and Equipment Ventilation 22 Strategies and Tactics to be evaluated D. Fry Station 11 Strategies and Tactics to be evaluated E. Broiler 6 Strategies and Tactics to be evaluated F. Saut 8 Strategies and Tactics to be evaluated G. Window 6 Strategies and Tactics to be evaluated H. Salad Preperation 5 Strategies and Tactics to be evaluated X. Dish Machine and Pot Sink Procedures: A. Dish Machine Area. 36 Strategies and Tactics to be evaluated: B. Pot Sink Operation. 9 Strategies and Tactics to be evaluated: XI. Cold Storage Area: A. Walk-In Freezer. 16 Strategies and Tactics to be evaluated: B. Walk-In Refrigerator. 17 Strategies and Tactics to be evaluated: XII. Catered Functions: 11 Strategies and Tactics to be evaluated XIII. Techniques That Make It Easy for Customers to Dine: 50 Strategies and Tactics to be evaluated XIV. Quality and Cost Control: 25 Strategies and Tactics to be evaluated

XV. Employee Marketing and Sales Attitudes: 37 Strategies and Tactics to be evaluated XVI. Employee Policies: 41 Strategies and Tactics to be evaluated XVII. How to Compete with the Fast Food chains: 44 Strategies and Tactics to be evaluated XVIII. General Restaurant Maintenance: A. Dumpster and Trash Area 7 Strategies and Tactics to be evaluated B. Parking Area 6 Strategies and Tactics to be evaluated C. Pest Control 6 Strategies and Tactics to be evaluated D. Roof Area 5 Strategies and Tactics to be evaluated E. Safety 14 Strategies and Tactics to be evaluated F. Interior 7 Strategies and Tactics to be evaluated G. Exterior 10 Strategies and Tactics to be evaluated XIX. General Management Techniques: 51 Strategies and Tactics to be evaluated XX. Behind the Scenes Management: 37 Strategies and Tactics to be evaluated XXI. Purchasing Techniques: 47 Strategies and Tactics to be evaluated: XXII. Advertising Techniques: 42 Strategies and Tactics to be evaluated: XXIII. Direct Marketing Techniques - Traditional: 66 Strategies and Tactics to be evaluated: XXIV. Indirect Marketing Techniques: 38 Strategies and Tactics to be evaluated: XXV. Techniques That Support the Sales and Marketing Process: 25 Strategies and Tactics to be evaluated: XXVI. Strategies That Attract Attention: 31 Strategies and Tactics to be evaluated:

XXVII. Other Profitable Marketing Techniques: 34 Strategies and Tactics to be evaluated: XXVIII. Internet Marketing Strategies for Your Restaurant: 128 Strategies and Tactics to be evaluated: XXIX. Emergency Procedures: 18 Strategies and Tactics to be evaluated: XXX. Evaluate All Outside Services for Effectiveness: 32 Strategies and Tactics to be evaluated: XXXI. Ethical Considerations: 35 Strategies and Tactics to be evaluated: XXXII. Protect Your Restaurants Most Valuable Asset Yourself: 29 Strategies and Tactics to be evaluated

Ways to success are Endless. Our mission will always be to get you on the right track and simply, make your business ADvance.

ADvance Business Development Team __ F&B Department