Restaurant Management & Operations

Introduction

Running a successful restaurant is about more than just serving delicious food—it’s about creating memorable dining experiences while seamlessly managing the complex operations that happen behind the scenes. In today’s fast-paced and ever-evolving food industry, staying ahead of trends and ensuring operational efficiency is crucial.

The Restaurant Management Program offers a modern, comprehensive approach to mastering the restaurant business. You'll dive deep into essential areas such as streamlined operations, innovative marketing strategies, meticulous planning, and, above all, effective cost control. Whether you're curating a menu or evaluating promotional tactics, this program equips you with the insights and tools to make informed decisions that reduce costs and boost profits. Get ready to optimize every facet of your restaurant, enhancing customer satisfaction and building a thriving, profitable business.

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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