RESTAURANT MANAGEMENT (2 days)

Introduction

If you own a restaurant, you know the importance of providing great tasting food and enjoyable customer experience. However, there are many back-end aspects and planning that is needed to ensure the whole operations and business runs efficiently.

This Restaurant Management Program provides a holistic approach to the food service business covering the key aspects of operations, marketing, planning and most importantly, cost analysis. This program will help you understand your operations, plan your menu, assess best marketing and promotional methods and interpret the various cost control aspects to ensure you work towards minimising expenses and maximising profit.

Outcome

At the end of this program, participants will be able to:

- Identify the 3 key focus areas in managing a restaurant business
- Understand and analyze the P&L Statement
- Describe the components in creating a total dining experience
- Calculate Food & Beverage cost based on standard recipe
- Understand basic nutrition and menu planning
- Describe restaurant marketing in 4 simple steps
- Understand different types of F&B promotions
- Write an Action Plan

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No Topic Topic Description
1 INTRODUCTION
  • Welcome learners and icebreaker activities
  • Overview of the programme
2 3 KEY FOCUS AREAS OF RESTAURANT BUSINESS
  • Managing Top Line (Sales)
  • Managing Bottom Line (Profit)
  • Managing Operations Excellence
3 5 STRATEGIES TO INCREASE SALES Sales = Covers x Average Check
  • New Trial
  • Frequency
  • Group Size
  • Price Increase
  • Enhanced Selling
4 UNDERSTANDING P&L STATEMENT
  • Sales Component
  • Basic F&B Formula (Sales = Covers x Average Check)
  • What is Cost of Sales / Food Cost?
  • Calculating Cost of Sales
  • Calculating Gross Profit Percentage
  • Controlling Prime Cost / Controllable Expenses
  • Fixed Cost vs Variable Cost
  • Analysis of P&L Statement
5 STANDARD PRODUCT COSTS
  • Standard Recipe
  • Determining Standard Food Costs for Menu Item
  • Determining Standard Beverage Costs
  • Pricing Menu Items
6 MENU MANAGEMENT
  • Understanding Basic Nutrition
  • Basic Culinary Rules
  • Cooking Methods & Terminology
  • Set Menu & Table d’hote Setting
7 WHAT IS RESTAURANT MARKETING?
  • The 4Ps of Marketing
  • Product Life Cycle
  • Understanding Customer Needs
  • Customer Profile during Meal Periods
  • Conducting SWOT Analysis
  • Promotional Mix
8 MARKET ANALYSIS
  • Target Markets
  • Geographic Segmentation
  • Demographic Segmentation
  • Psychographic Segmentation
  • Usage Segmentation
  • Knowing Your Neighbourhood / Site Analysis
  • Developing Community Maps
  • Competitor Analysis
9 TYPES OF FOOD & BEVERAGE PROMOTIONS
  • Event-based Promotions
  • Theme-based Promotions
  • Price-based Promotions
  • Frequent Dinner Promotions
  • Others
10 PLANNING A PROMOTION
  • Determining objectives
  • Defining market segments
  • Formulating the message
  • Timing the promotion
  • Budgeting
  • Selecting the media
11 IMPLEMENTING A PROMOTION
  • Employee Training
  • Food Tasting
  • F&B Menu Specification Chart
  • Writing an Action Plan

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