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THIRD REVISED EDITION
Published By: ATLANTIC PUBLISHING GROUP, INC
DIRECTORY OF FORMS & CHARTS Here is a complete list of forms included in the Restaurant Manager’s Handbook. Click on the form you need and you’ll go directly to that page.
CHAPTER 1—SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE Start-up Cost Worksheet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Furniture/Fixtures/Equipment Worksheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 A List Of Necessary Miscellaneous Restaurant, Resort and Hotel Supplies . . . . . . . . . . . . 6 Layout and Flowchart of a Typical Family-Type Restaurant ............................15 Layout and Flowchart of a Typical Occasional-Type Restaurant . . . . . . . . . . . . . . . . . . 16 Layout for Receiving, Storage and Employee Dining Areas . . . . . . . . . . . . . . . . . . . . . . . . . . 17
CHAPTER 5—PROFITABLE MENU—PLANNING FOR MAXIMUM RESULTS Accuracy in Menu Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Copyright Form TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Inventory Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Food Ordering Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
CHAPTER 6—SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURES—FOR MAXIMUM EFFICIENCY Detailed Layout of Dishroom Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Detailed Layout of Kitchen Equipment in a Family Restaurant . . . . . . . . . . . . . . . . . . . . 27 Perpetual Inventory Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Sign-Out Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Preparation Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Minimum Amount Needed Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Yield Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Cashier’s Report Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Ticket Issuance Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Cook’s Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Ticket Itemization Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Want Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
CHAPTER 7—THE ESSENTIALS OF FOOD SAFETY, HACCP & SANITATION PRACTICES Manager Self-Inspection Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Temperature Log . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
CHAPTER 8—SUCCESSFUL BAR MANAGEMENT & OPERATIONS Layout of a Typical Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Bar Recipe and Procedure Manual . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Bartender’s Report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Liquor Order Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Liquor Inventory Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Liquor Used and Restocked Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
CHAPTER 9—SUCCESSFUL WINE MANAGEMENT & OPERATIONS Wine Inventory Form ......................................................................................47 Wine Order Form............................................................................................48
CHAPTER 10—SUCCESSFUL MANAGEMENT OF OPERATIONAL COSTS & SUPPLIES Operational Inventory Form............................................................................49 Operational Order Form ................................................................................50
CHAPTER 13—SUCCESSFUL EMPLOYEE RELATIONS & LABOR COST CONTROLS Employee Performance Evaluation Form
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
CHAPTER 16—INTERNAL BOOKKEEPING—ACCOUNTING FOR SALES & COSTS—WHERE DID IT ALL GO? Daily Payroll Form..........................................................................................52 Daily Sales Report Form ................................................................................53 Labor Analysis Form ......................................................................................55 Wine Itemization Form ..................................................................................56 Food Itemization ............................................................................................57 Purchase Ledger ............................................................................................58 IRS Form 1244: Employee’s Daily Record of Tips and Report to Employer ......59
CHAPTER 17—SUCCESSFUL BUDGETING & PROFIT PLANNING— FOR MAXIMUM RESULTS Depreciation Worksheet and Record ..............................................................64 Operational Budget ........................................................................................66 Sales Projection Form ....................................................................................68 Depreciation Worksheet ..................................................................................69 IRS Form 4562:0 Depreciation and Amortization ............................................70
CHAPTER 18—HOW TO PREPARE THE MONTHLY AUDIT & COST PROJECTIONS—PUTTING IT ALL TOGETHER Breakeven Analysis Graphic Representation ..................................................72 Breakeven Cost Analysis ................................................................................73 Materials Cost Projection Form ......................................................................74 Operational Supplies Cost Projection Form ....................................................75
W ORKSHEETS The following worksheets, provided courtesy of the Small Business Administration, will aid the restaurant manager greatly in estimating start-up costs and expenses.
HOW MUCH MONEY DO YOU NEED? To help you estimate the amount of financing you will need to get your venture off the ground, use the following chart. Keep in mind, however, that not every category applies to all businesses. Estimate monthly amount. Salary of Owner-Manager (if applicable) All Other Salaries and Wages Rent Advertising Delivery Expenses Supplies Telephone Utilities Insurance Taxes, Including Social Security Interest Maintenance (Facilities/Equipment) Legal and Other Professional Fees Dues/Subscriptions Leases (Equipment/Furniture/Etc.) Inventory Purchases Miscellaneous One-Time Start-Up Costs Fixtures/Equipment/Furniture Remodeling Installation of Fixtures/Equipment/Furniture Starting Inventory Deposits with Public Utilities Legal and Other Professional Fees Licenses and Permits Advertising and Promotion for Opening Accounts Receivable Cash Reserve/Operating Capital Other TOTAL—Your total amount will depend upon how many months of preparation you want to allow before actually beginning operations.
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THE RESTAURANT MANAGER’S HANDBOOK
FURNITURE / FIXTURES / EQUIPMENT
If you are going to pay by installments, fill out the columns below. Enter in the last column your down payment plus at least one installment If you plan pay cash in full, enter the full amount below & in the last column PRICE
DOWN PAYMENT
Estimate of the cash you need for AMOUNT furniture, OF EACH fixtures & INSTALLMENT equipment
COUNTERS STORAGE SHELVES DISPLAY STANDS, SHELVES,TABLES CASH REGISTER SAFE WINDOW DISPLAY FIXTURES SPECIAL LIGHTING OUTSIDE SIGN DELIVERY EQUIPMENT IF NEEDED
TOTAL FURNITURE, FIXTURES & EQUIPMENT SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE
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NECESSARY MISCELLANEOUS RESTAURANT, RESORT & HOTEL SUPPLIES
A accounting & financial services advertising services, materials & electronic catalogs air cleaners/purifiers air conditioning & heating eqt. sales air curtains air pollution control systems air purification & dust collection eqt. air screens/air curtains for entranceways alcoholic beverages alligator/alligator meat aluminum foil animated displays antioxidants for fruits & vegetables antiques apparel appetizers appliances: food service machines aprons aquariums/lobster tanks architects/engineers art artificial flowers & plants ashtrays & stands associations, trade ATMs—automated teller machines attorney at law audiovisual eqt. & systems awards, plaques & certificates awnings, canopies & poles
B bacon badges/name badges 6
bags & covers: paper, plastic, cheesecloth & scented bags, cooking bags, food: paper & plastic bains marie baked goods: fresh & frozen breads, rolls, pastries, etc. bakers eqt. & supplies baking ingredients baking supplies balers balloons banners & flags banquet service eqt. bar codes/uniform product codes bar eqt. & supplies barbeque pits, machines, eqt. & supplies bars, liquor service bars, portable & folding bases & legs, tables & boothes baskets, bread & roll bathrobes & bathroom accessories bathroom accessories & eqt. bathroom eqt. & baby changing stations batter: doughnut, pancake & waffle beds: bedspreads & blankets beer & ale beer brewing eqt. beer service eqt. beverage service eqt. beverage/coffee servers beverages, concentrated fruit beverages, nonalcoholic beverages: beer/ale/wine beverages, carbonated & noncarbonated
beverages: liquors/liqueurs bibs, adult & child binders bins, ingredient bins, silverware bins, storage biscuits, fancy & soda blackboards blenders bookkeeping systems books, educational & technical books, reservation booths & chairs, tables, bases & legs bowls: mixing, salad & serving brass fittings & tubing bread & rolls bread specialties bread sticks breading machines breadings & batters: seafood & poultry brochures & postcards broilers, electric & gas broilers, infrared broilers, charcoal & conveyor broilers, charcoal, electric & gas brooms brushes, cleaning buffalo products buffet products: chafers, fuel, etc. buildings, modular bulletin boards bulletin boards: changeable letters butchers eqt. & supplies butter, margarine & cooking oils
C cabinets: food warming & conveying
THE RESTAURANT MANAGER’S HANDBOOK
cabinets: miscellaneous cafeteria eqt. cakes & cake decorations; cookies & pastries can openers: electric & hand-operated candelabra & candle holders candies, chocolates & confectioneries candle light, nonflammable candle warmers for food & beverages candles & tapers canned foods: fish, fruits & vegetables, meat & poultry canopies canopies: ventilation cappuccino coffee eqt. carbon dioxide carbonators carbonic gas/bulk co2 carpet sweepers carpets & rugs carriers, food & beverage insulated carts, espresso & coffee carts, food-service carts, hospital food-service carts, transport carts, storage & serving cash register supplies: tape, ribbon, etc. cash registers & control systems casters catalogues & directories catering supplies & banquet service eqt. catering trucks/delivery trucks caviar ceilings: acoustical, tin, wood, etc. ceramic dinnerware
ceramics cereals, ready-to-serve & uncooked chafing dishes chairs, folding or stacking chairs, infant chairs, restaurant chairs, upholstered check recovery services cheese cheese, grated children’s premiums & party supplies children’s rides & amusements chillers china, table chinese foods chocolate choppers: electric for food & meat chopping blocks cigars, cigarettes, tobacco products: display & storage systems citrus products/citrus syrups cleaners for grills, griddles, pans, etc. cleaners, hand cleaners, multipurpose cleaners, ovens cleaners, rug & upholstery cleaners, window cleaning eqt., materials, services & supplies cleaning systems, pressurized cleaning: exhaust maintenance clocks, electric coasters, beverage coat & hat checking eqt. cocktail mixes cocktail stirrers cocoa coffee coffee-brewers, glass & filters
SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE
coffee mills coffee urns & makers coin sorters & handling eqt. cold plates communication systems, services & eqt. compactors, waste computer aided design (cad) systems computer furniture computer software: accounting, administrative, hospitality, etc. computer software: hospitality & cost control computer supplies computerized food service systems computerized restaurant management systems computerized systems, wireless computers/internet concession eqt. & supplies condiments & condiment holders confectionery & chocolate products connectors: gas/water/steam construction: materials/renovation consulting services containers, food containers, microwave containers, ovenable paperboard containers: aluminum, plastic & glass conveyors & subveyors conveyors, belt cookies cooking computers or timers cooking eqt., electric & gas cooking eqt., induction cooking eqt., outdoor 7
cooking heat/warmers cooking wines & marinades cookware, induction cookware: pots, pans & microwave coolers, beverage copperware costumes cotton candy machines counters & tabletops counters, cafeteria covers, rack crackers creamers credit cards: card processing/ authorization crepe-making machines croutons crushers, can & bottle, electric cups: disposable, portion, thermal, etc. custom-built kitchen eqt. cutlery: chef’s eqt. & supplies cutlery, disposable cutlery, silver-plated & stainless steel cutters, food cutting boards
D dairy substitutes dance floors, portable data processing eqt., services & supplies decaffeinated beverages decor & display materials decorations: holiday, party favors, balloons, etc. degreasers & non-slip treatment products deli products deodorizers designers/decorators 8
dessert products dicers, hand-operated dicers, vegetablecutting, power dietetic foods dinnerware, heat resistant, glass dinnerware, metal dinnerware: china, stainless steel, plastic or disposable disco equipment dishtables dishwashers/ware: washer eqt. & supplies dishwashing compounds disinfectants & cleaning supplies dispensers for concentrates dispensers, carbonated beverage dispensers, condiment dispensers: controls & timers dispensers, cup dispensers, custom dispensers, french fries dispensers, glove dispensers, ice dispensers, ice cream dispensers: liquor, beer & wine dispensers, malted milk dispensers, napkins dispensers, noncarbonated beverage dispensers, dispensers, salad dressing dispensers: self-leveling for dishes & trays dispensers, snack dispensers, soap & detergent dispensers, straw dispensers, toilet paper dispensers, water— hot and/or cold dispensers, whipped cream dispensers, wine dispensers: liquids, beverages, cream/milk, syrup & dressings
display cases display cases, heated display cases, refrigerated distributor, food & beverage distributor, food eqt. doilies: paper or plastic doors: cold storage & freezer doors: hinged, revolving & swinging dough dividers/rounders dough: prepared, frozen & canned doughnut machines doughnut mix drain cleaners/line maintenance draperies, curtains & hangings draperies, stage drapery & curtain hardware dressings, salad drive-thru service eqt. drug testing dry grocery items: staples dry ice dryers, clothes dryers, dish/tray
E eggs/egg products/ egg substitutes/ boilers & timers electric utility services/ energy conservation electronic data capture electronic funds transfer embroidered apparel employee benefit services employee scheduling & services employment agencies, services & leasing enclosures, patio & pool energy conservation eqt.
THE RESTAURANT MANAGER’S HANDBOOK
energy cost analysts entertainment, sportsthemed entertainment/ entertainment systems entrees, fresh & frozen environmental products equipment, cook/chill equipment, dish handling equipment, drain cleaning equipment, exercise equipment, food forming equipment, front office equipment, heating— boilers, furnaces, radiators, etc. equipment, hot-chocolate making equipment, leasing equipment, marinade equipment: preventive maintenance programs equipment: repairs/parts/ installation equipment, rug cleaning equipment, sales & service equipment, under-bar equipment, upholstery cleaning & shampooing espresso coffee & coffee eqt. ethnic foods executive recruiters, hospitality industry exhaust fans exhaust maintenance cleaning extractors, fruit juice extracts, flavoring
F fabrication, stainless steel
fabrication, wood fabrics fabrics, fire resistant fans, electric & ventilating fats & oils, cooking fats & oils: eqt. Systems & supplies faucets filters, air-conditioning filters: coffee makers filters, cooking oil filters, exhaust systems filters, grease extracting filters, water financial services/ financial consultants financial: tax & legal planning fire alarm systems fire protection systems: extinguishers/ suppression/sales/service first-aid eqt. & supplies fish: canned, fresh, frozen, pre-portioned & smoked flagpoles, flags & accessories flatware carts & trays for storage & dispensing flatware, disposable flatware: recovery machines flatware: silver/gold plated, stainless & disposable floor cleaning & maintenance eqt. floor drain treatment flooring tile: vitrified or ceramic flooring: floor treatments, non-slip preparations & coating flour & flour sifters flowers, foliage & plants food containers: aluminum, plastic
SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE
& glass food covers food, dehydrated food delivery & catering eqt. food eqt.: Service & parts food: frozen— cooked/precooked food photography food portioning eqt. food processors: grinders & slicers, electric & manual food products: deli/ethnic, import/export food products: prepared, canned or frozen food reproduction & replication/props food safety training food thawing device food waste disposers food, processed footwear forms: guest checks & business forms fountain syrups & flavors fountains, beverage fountains, ornamental & display franchise consultants freezers/refrigeration eqt.: service & parts freezers, portable frequent dining programs/clubs frozen breakfast food frozen cocktail machines frozen food reconstitutor fruit juices: canned, concentrated, fresh & frozen fruit syrups fruits & vegetables: candied, brandied & pickled fruits & vegetables: canned, fresh & frozen 9
fryers, convection fryers, deep fat & pressure fryers, oil-less fuel: synthetic/alternative furniture design furniture, health care furniture: fiberglass, metal, plastic, upholstered & wood furniture: lawn, garden, patio & casual furniture, portable/folding
G/H games garbage can liners garbage containers: metal, plastic or concrete; waste receptacles & compactors gas, propane gas: service/supplier & natural gelatin gelato gift basket packaging glass replacement service glass washers glass, beveled & tempered glass, decorative glassware chiller & froster glassware, service glazes gloves: cloth or synthetic gourmet foods gravy mix or base grease exhaust systems: cleaning & maintenance grease traps: cleaning, maintenance, elimina tion & analysis griddles & grills groceries guest checks 10
guest questionnaires, comment cards & boxes guest services HAACP training hair dryers hand dryers hand trucks handicapped: aids & accessories hangers, clothes health foods healthcare products & eqt. heat lamps heaters, water heaters, patio & outdoor/indoor herbs high chairs holloware: plated, silver plated & stainless steel hoods hors d’oeuvres hoses: flexible gas connectors hot chocolate mix hot dog grills/cookers hot food tables hot plates, electric & gas hotel & restaurant supplies hotel amenities hotel eqt. & supplies hotel/motel management hotel/motel planning & development hotel/motel supplies
I/J ice bins, buckets, carts & containers ice cream ice cream cabinets ice cream dishes ice cream freezers ice cream makers & soft serve machines ice cream, toppings, syrups & cones
ice crushers, cubers & shavers ice machine repairs, service & maintenance ice makers, bins, dispensers, crushers & cubers ice transport systems Ice: ice eqt. & supplies incentive programs information service infrared ovens, ranges & broilers insect traps insecticides inserts, steam table insulation materials: hot & cold insurance interior decor/ interior design international marketer/distributor: food eqt. inventory control eqt. inventory systems: eqt. & supplies investigative services janitorial: cleaning/sanitizing janitorial supplies japanese foods juice fountains juicers/extractors
K/L kettles, steam key & lock systems key tags kitchen accessories kitchen fabrication kitchen layout & design knife sharpeners kosher food/products ladles laminated plastic for counters, etc. laminating services & products lamps: floor, table,
THE RESTAURANT MANAGER’S HANDBOOK
electric, battery, candle, infrared & oil lampshades laundry eqt. & supplies laundry machinery lawn care services led message displays legal services legumes lighting fixtures lighting systems, emergency lighting, fluorescent & neon lights: flood, spot, etc. linen products linen products, rental liquor substitutes liquor supplies & liqueurs lobster lobster tanks lockers locks
M/N machines, soft ice cream & milk shake magazines & newspapers management services management systems marinades markers, chalks & crayons marketing materials & services marketing research marketing: promotional items & public relations matches/matchbooks mats, floor mats, rubber & composition mattresses & bedsprings mayonnaise meat analogs meat cookers meatball machines meats: fresh, frozen, canned, pre-
portioned & processed menu accessories menu covers & holders menu display menu planning & development menu price changers menus, menu boards & menu card systems mesquite wood metal polish metal work: kitchen eqt. mexican foods microwave accessories microwave food microwave ovens & cookware mini bars mints: hospitality & printed mirrors, murals & wall decorations mixers, drink mixers, food—electric mixes, cocktail mixes, food mixes: prepared flour/dough mobile restaurants money counters mops & mopping eqt. motivational incentives, employee contests & games muffin depositor murals & wall decorations mushrooms music & sound systems music licensing: organizations & copyright law music systems music videos musical instruments name badges/tags napkin rings napkins, disposable napkins, fabric nondairy creamers
SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE
nutrition services & information nuts: specialty nut meats
O office machines office supplies oils, cooking—fats & oils olives on-line services onion rings onions, dehydrated ordering systems organizers: calendars, notebooks & seating charts ovens & ranges: cooking eqt., parts & service ovens, baking & roasting ovens, brick ovens, combination convection/steam ovens: convection, conveyor, infrared, low temperature, microwave, quartz, vapor & wood burning ovenware: china or glass
P/Q packaging & wrap: foil, plastic & paper packaging materials: wrapping packaging, take-out paging systems & employee call systems paint markers or strippers pan liners & coatings paneling & partitions, acoustical paper goods & disposable tabletop items parking lot maintenance partitions or walls, movable pasta cookers pasta making eqt./machines pasta: fresh, frozen, flavored, homemade & processed 11
pastry products pates payroll companies payroll processing services peanut butter pepper mills personnel services: recruitment, leasing & consultants pest control services & products photographic services & eqt. pickles & pickled products pie fillings pie making machines pies, baked & frozen pillows pitchers pizza eqt. & supplies pizza products place mats plants, flowers & greenery plastic signs plasticware, disposable & nondisposable plasticware, disposable, molded plates, disposable platforms & risers, portable platters playground equipment plumbing fixtures & eqt. point-of-sale eqt., materials & supplies polishes & waxes, floor popcorn equipment portable toilets & sanitation posters & poster systems pot & pan washing eqt. potato products potatoes, processed pots & pans poultry information poultry: fresh, frozen, canned & pre-portioned powders, fry-kettle precooked frozen food
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pre-portioned foods: jam, cheese, salt, pepper, etc. pre-portioned meat, fish & poultry pre-washing machines premiums & incentives pressure cookers pressure fryers pretzels printing & design printing forms, notices, etc. produce: fruits & vegetables property management systems prosciutto public address systems public cold storage pushcarts quality control
R racks, coat & hat racks, dish & glass racks, dishwashing racks, drying racks, luggage racks, shelving & storage railings: brass, chrome, stainless steel, wood, etc. ramekins ranges, electric & gas real estate: analysis, brokerage & financing recipe card indexers recipes: new ideas recycling containers, eqt. & services refinishing services: tableware refrigeration eqt.: display refrigeration eqt.: reach-in refrigeration eqt.: repair & service refrigeration eqt.: walk-ins
relishes, chutneys, etc. rendering services rental: supplies & eqt. rentals & leasing: cars & trucks rentals & leasing party supplies reservation services responsible vendor training restaurant consultants restaurant eqt. & supplies restoration rice/rice products room service products rotisseries
S safes & vaults safety products salad dressings salad dryers salad oils salads & salad bars: eqt. & supplies sandwich & salad units, refrigerated sandwiches sanitation eqt. & supplies sauces & sauce bases saunas sausage saws, meat cutting— power scales, food schools & educational services scouring pads seafood & seafood products seafood steaming eqt. seasonings & spices seating systems: charts & wait lists seating, auditorium & theater seating, food court secret shopper service security eqt. systems
THE RESTAURANT MANAGER’S HANDBOOK
& services septic tank cleaning, repairs & maintenance serving dishes sharpening services: knives & eqt. sheets & pillow cases shelf liners shellfish tools/mesh steaming bags shelving, plastic shelving, steel & wood shopping service/ mystery shopper shortening shower curtains signs, changeable letter signs, electrical & electronic signs, painted signs, tabletop signs, wooden signs: engraved, led, & neon silver burnishers, cleaners & compounds silver plating sinks, kitchen sinks, under-bar slicers, food— electric slicers, mechanical/ hand-operated slush machines smoked meats & sausage: manufacturer snack bar units snack foods: candies, chips & nuts sneeze guards soap, toilet & bath soaps: detergents & cleaning compounds soda fountain supplies soda fountains & eqt. soft serve eqt. & products sorbet sound systems soups: condensed, dehydrated & ready-
to-serve soups, frozen soups & soup bases souvenirs, novelties & party favors specialty foods stages, mobile & folding; dance floors stainless steel stanchions & decorative rope staples starch, cooking steam cleaning services steam cookers steam tables sterilizers stirrers: wood or plastic straws, sipping strip doors sugar & sugar products supplies: electronic machines—paper, rolls & ribbon sweetening products swimming pool eqt. syrups & toppings systems, intercom
T table covers, disposable table padding table toys & table games table: skirting, linens, napkins, etc. tables, bakers’ tables, banquet room & folding tables & counters, restaurant tables, kitchen tables, outdoor tables, pedestal tables, room service tables: hot/cold food; serving & folding tableware, disposable takeout service/ delivery service
SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE
tea making & dispensing eqt. tea & iced tea technical research telecommunication services telephone pay telephone systems, sales & service television, closed circuit television, satellite tenderizers tents & canopies testing & evaluation services: safety & sanitation textured vegetable protein product theme party supplies thermo delivery pouches thermometers thermoware tiling tilting skillets time keeping eqt. & supplies time recorders tissues, disposable toasters, automatic— gas or electric tobacco products toilet paper toilet seat covers tomato products tools: garnishing, ice carving, etc. toothpicks & party picks toppings tortilla press tortilla products touch screens towels: cotton or linen towels, paper trade publications training films & filmstrips training materials tray covers
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tray stands tray washers trays, baking trays, foam trays, paper trays, plastic trays, restaurant trays: storage, serving & display trucks for folding tables, chairs & mattresses trucks, baggage trucks, delivery trucks, dish & food trucks, laundry & linen supply trucks, maid
U/V umbrellas, aluminum outdoor uniform emblems: imprinted or embroidered uniforms: clothing uniforms: hats & caps uniforms: protective apparel upholstery cleaners utensils, cooking/kitchen utility, analysis, control & distributions vacuum cleaner vacuum-packed/vacuumsealed bags & pouches vegetable cutters & peelers vegetable juice vehicles, maintenance vehicles, personnel vending machines vending products vending vehicles ventilating systems, kitchen ventilators & ventilating eqt. vinegars visitor guides, in-room guides, travel 14
guides & maps
W waffle irons & cone makers waffles wait staff call system walk-in coolers & freezers— wall covering wall panels, tile, wallboard, etc. wall cleaners & maintenance walls, movable warehousing warmers, beverage warmers, dish/plate warmers, food warmers, fudge— electric wash cloths waste disposal systems waste grease collection waste reduction eqt. & services waste reduction/ waste disposal wastebaskets & receptacles water conditioner & softener eqt. & supplies water machines: heating & cooling water purification/ filtration water vacuums/brooms water, bottled water, mineral water & water dispensers whipping eqt.: cream, sour cream & toppings whipping eqt.: accessories wholesale club windows wine accessories wine cellers
wine consultants & distributors wine service eqt. wines wipes wire accessories woks, electric & nonelectric woodenware, bowls & kitchen utensils work tables, kitchen wraps: lemon, stem, etc.
Y yogurt eqt. yogurt: frozen, fresh & soft-serve
THE RESTAURANT MANAGER’S HANDBOOK
LAYOUT AND FLOWCHART OF A TYPICAL FAMILY-TYPE RESTAURANT Employee & Receiving Entrance 4 Customer Entrance
16
3
2
18
17
13
5
1
to #'s 6, 8 or 9 15
14
7 10 9
6 8
13 12 16
11
Customer Entrance STORAGE FACILITY
1. 2. 3. 4. 5. 6. 7.
Storeroom Dairy and vegetable walk-in cooler Meat walk-in cooler Walk-in freezer Combination meat and vegetable preparation, salad preparation and pot and pan washing area Meat and vegetable cooking area Dish room
PRODUCTION FACILITY
8. 9. 10. 11. 12. 13. 14. 15.
Dining room counter Dining room Takeout area Waiters' station Cashier Customer lounge (two) Men's restroom Women's restroom
SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE
OTHER FACILITIES
16. Customer entry and exit (two) 17. Manager's office 18. Employee lockers, equipment room and miscellaneous storage located in basement
15
LAYOUT AND FLOWCHART OF A TYPICAL OCCASIONAL-TYPE RESTAURANT
Employee & Receiving Entrance
1
2 3
13
12
4
5
6 to #'s 7, 8 or 9
8
7
9
14 15 21 Customer Entrance
10
17
18
22 20 11 16 Fire Exit 19
Fire Exit
STORAGE FACILITY 1. 2. 3. 4. 5. 6. 7. 8.
16
Liquor storage Storeroom Dairy and vegetable walk-in cooler Meat walk-in cooler Walk-in freezer Meat and vegetable preparation Meat and vegetable cooking Pot and pan washing
Fire Exit
PRODUCTION FACILITY 9. 10. 11. 12. 13. 14. 15.
Salad preparation Checker/cashier's station Dining room Dish room Employee dining Janitor's closet Chef's office
OTHER FACILITIES 16. 17. 18. 19. 20. 21. 22.
Waiters' station Women's restroom Men's restroom Cocktail lounge Customer lounge Checkroom Reservation station
THE RESTAURANT MANAGER’S HANDBOOK
LAYOUT FOR RECEIVING, STORAGE AND EMPLOYEE DINING AREAS
1 2
3 7
5
8
4
13
11
14
6 12 9 15
16
10 16, 17 18 19
1. 2. 3. 4. 5. 6. 7.
Receiving desk Dock bumper Trash storage Storeroom Liquor storage Shelving (eleven) Platform scale
8.
Reach-through uniform lockers 9. Order desk 10. Wall telephone 11. Dairy and vegetable walk-in cooler 12. Mobile racks (fourteen)
SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE
13. Meat walk-in cooler 14. Walk-in freezer 15. Exterior temperature gauges (three) 16. Time clock 17. Time card racks (two) 18. Bulletin board 19. Employee dining
17
ACCURACY IN MENU CHECKLIST Determine the accuracy of your own menu by using this checklist and answering the sample questions.
QUANTITY REPRESENTATION YES
NO
——
——
1. When merchandising steaks by weight, do I use the generally accepted practice of referring to the steak’s weight prior to cooking?
——
——
2. Are my double martinis really twice the size of a single drink?
——
——
3. Are my breaded shrimp at least 50% shrimp, as government regulations require?
——
——
4. Is my “3-egg omelette” really made with three eggs?
——
——
5. Are my “jumbo” eggs really “jumbo,” the nationally recognized egg size, or are they actually “large?”
——
——
6. When I say “choice sirloin of beef” do I really refer to “USDA Choice Grade Sirloin of Beef,” as I’ve implied?
——
——
7. Do I realize that it’s OK to use the words ”prime rib” to describe a cut of beef (i.e., the “primal” ribs: 6th to 12th ribs), but when I combine this term with “USDA” (USDA Prime Ribs), I’m implying a grade of beef, not a cut of beef?
——
——
8. Do I realize that “ground beef” is just what the name implies—ground beef with no extra fat (the fat limit is 30%), water, extenders or binders?
——
——
9. Do I understand that terms like “Prime,” “Grade A,” “Good,” “No. 1,” “Choice,” “Fancy,” “Grade AA” and “Extra Standard” are all descriptions of grades as set by federal and state standards? PRICE REPRESENTATION
——
——
10. If my pricing structure includes a cover charge, service charge or gratuity, have I brought these items to my customers’ attention?
——
——
11. Do I clearly define any restrictions regarding the use of coupons or premium promotions?
——
——
12. If extra charges are made for special requests like “all white meat” or “no-ice drinks,” are these charges clearly stated at time of ordering?
18
THE RESTAURANT MANAGER’S HANDBOOK
REPRESENTATION OF BRAND NAMES
YES
NO
——
——
13. Are my house brands really manufactured to my own specifications, even if they are prepared off premises?
——
——
14. Am I careful when advertising brand names that the brand advertised is always the brand sold?
——
——
15. When substitutions are necessary for whatever reason (non-delivery, availability, price, etc.), do I realize these substitutions must be reflected on my menu? Some such substitutions: • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Maple syrup and maple-flavored syrup Baked ham and boiled ham Chopped veal cutlets and shaped veal patties Ice milk and ice cream Fresh eggs and powdered eggs Picnic-style pork shoulder and ham Milk and skim milk Pure jams and pectin jams Whipped cream and whipped topping Turkey and chicken Hereford beef and Black Angus beef Peanut oil and corn oil Beef liver and calf’s liver Cream and half-and-half Cream and nondairy creamer Butter and margarine Ground beef and ground sirloin of beef Capon and chicken Standard ice cream and French-style ice cream Cod and haddock Noodles and egg noodles White-meat tuna and light-meat tuna Haddock and pollack Flounder and sole Cheese food and processed cheese Cream sauce and nondairy cream sauce Bonita and tuna fish Roquefort cheese and blue cheese Tenderloin tips and diced beef Mayonnaise and salad dressing
PROFITABLE MENU PLANNING — FOR MAXIMUM RESULTS
19
POINTS OF ORIGIN YES
NO
——
——
16. Can I back up the following descriptions with package labels, invoices or other supplier-produced documentation to prove point of origin? • Lake Superior Whitefish • Idaho Potatoes • Maine Lobster • Imported Swiss Cheese • Puget Sound Sockeye Salmon • Bay Scallops • Gulf Shrimp • Florida Orange Juice • Smithfield Ham • Wisconsin Cheese
——
——
17. Do I realize that it is all right to use the following terminology in the generic sense to describe a method of preparation or service? • New England Clam Chowder • Russian Dressing • Irish Stew • Country Ham • French Fries • Danish Pastries • Russian Service • English Muffins • Swiss Cheese • French Toast • Country Fried Steak • Denver Sandwich • French Dip • Swiss Steak • German Potato Salad • French Service • Manhattan Clam Chowder • Florida Fresh Juice
——
——
18. Do I use the term “fresh juice” only for a juice without additives and prepared from the original fruit within 12 hours of sale?
MERCHANDISING TERMS ——
——
19. Instead of using the term “homemade,” do I use more accurate terminology, like “home-style,” “homemade-style,” “made on the premises” or “our own?”
——
——
20. If I use any of the following terms, am I sure I can substantiate them? • • • • •
Fresh Daily Flown In Daily Center-Cut Ham Aged Steaks Slept in Chesapeake
• Corn-Fed Porkers • Finest Quality • Black Angus Beef • Low Calorie Bay
• Fresh-Roasted • Kosher Meat • Own Special Sauce • Milk-Fed Chicken
MEANS OF PRESERVATION ——
——
21. Am I careful not to misrepresent canned orange juice as frozen or canned applesauce as homemade?
——
——
22. Do I use food preserved by the commonly accepted means: canned, chilled, bottled, frozen and dehydrated?
20
THE RESTAURANT MANAGER’S HANDBOOK
YES
NO
——
——
23. Am I always absolutely accurate in the terminology used to describe the method by which the food is prepared? Some preparation methods: • • • •
Charcoal-Broiled Barbecued Broiled Fried in Butter
• • • •
Deep Fried • Sauteed Baked • Smoked Roasted • Poached Prepared from Scratch
VERBAL AND VISUAL REPRESENTATION ——
——
24. Do my menus, wall placard or other advertising materials containing pictorial representations always portray the actual product with true accuracy?
——
——
25. For instance, am I careful not to: A.
Use mushroom pieces in a sauce when the picture depicts mushroom caps?
B.
Use sliced strawberries on a shortcake when the picture depicts whole strawberries?
C.
Use four shrimps when the picture shows five?
D.
Use a plain bun when the photo depicts a sesame-topped bun?
E.
Let my waiter/waitress offer “butter or sour cream” when, in actuality, I’m using imitation sour cream or margarine?
F.
Let my waiter/waitress tell a customer, “The pies are baked in our own kitchen,” when in fact they purchased prebaked, institutional pies? DIETARY OR NUTRITIONAL CLAIMS
——
——
26. Am I sure I never risk the public’s health by misrepresenting the dietary or nutritional content of a food?
——
——
27. Do “salt-free” and “sugar-free” mean just that?
——
——
28. Can I substantiate with specific data any special nutrition claims or claims of “low calories?”
NOTE: If you cannot answer “yes” to all these questions, it is time to revise your menu to avoid misrepresentations and potential customer misconceptions about your food.
PROFITABLE MENU PLANNING — FOR MAXIMUM RESULTS
21
22
THE RESTAURANT MANAGER’S HANDBOOK
PROFITABLE MENU PLANNING — FOR MAXIMUM RESULTS
23
INVENTORY FORM ITEM
SIZE
DATE
TOTAL
COST EXTENSION
TOTAL 24
THE RESTAURANT MANAGER’S HANDBOOK
FOOD ORDERING FORM ITEM
BUILD TO AMT.
PROFITABLE MENU PLANNING — FOR MAXIMUM RESULTS
ON HAND
25
DETAILED LAYOUT OF DISHROOM EQUIPMENT
1
15 2
7
3
6
14
5 8
4 13
9
10
11
12 13
1. 2. 3. 4. 5.
26
Silver burnisher Linen hamper Tray rail Soiled-dish table Glass rack overshelf
6. 7. 8. 9.
Disposal (3 h.p. hammermill type) and scrap chute Silverware chute Silverware soak tank Prerinse sink with flexible spray arm
10. 11. 12. 13. 14. 15.
Dish-rack conveyor Dish machine Clean-dish table Overshelves (two) Dish-rack dollies (five) Storage cabinet
THE RESTAURANT MANAGER’S HANDBOOK
DETAILED LAYOUT OF KITCHEN EQUIPMENT IN A FAMILY RESTAURANT
8
5
37
3
6
7
4
1 12
1
9
2 10
11
16
14
36
2
35
45
13
15
1
17
20 19
44
21
24
22 34 43
26 2 42
23
18 27 25
28
29
33 32
30
1 38
41
1. 2. 3.
4. 5. 6. 7. 8. 9. 10. 11. 12. 13.
40
Knife wells (five) Composition cutting boards (three) Stainless-steel combination pot and pan washing table with threecompartment sink and meat and vegetable drawers (two) Disposal (3 h.p. hammermill type) Recirculating centrifugal pump Flexible spray rinse arm Overhead pot rack Single-compartment sink Stainless-steel salad preparation work table with undershelf 12-quart mixer on mobile stand Portion scale Reach-in refrigerator Stainless-steel meat and vegetable preparation worktable with anglecompartment sink, drawers (two), overshelf and undershelf.
39 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29.
Can opener Slicer Closed-top range Exhaust canopy Wooden cutting board Microwave oven Deep fat fryers (four) Griddle Open-top broiler Base cabinet refrigerator with overshelf Steamer Base cabinet refrigerator Cold food wells (eight) Sandwich grill Hot food wells (four) and undercounter dish storage. Open-top burners (two)
30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42.
Wooden cutting board Griddle Base cabinet refrigerator Waffle grill Pass-through window Trash can Wash basin Ice machine Heat lamps (two) Waitstaff pickup counter Soup wells (two) Soup bowl lowerators Reach-in refrigerator, slidingdoor type 43. Customer takeout back counter 44. Fountain 45. Milkshake machine
SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURES—FOR MAXIMUM EFFICIENCY
27
ITEM
28
+ =
+ =
+ =
+ =
+ =
+ =
+ =
+ =
+ =
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 1
PERPETUAL INVENTORY FORM
THE RESTAURANT MANAGER’S HANDBOOK
SIGN-OUT SHEET
ITEM
DATE
AMOUNT/WT.
EMPLOYEE
SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURES—FOR MAXIMUM EFFICIENCY
29
PREPARATION FORM
ITEM
30
MINIMUM AMOUNT
AMOUNT DEF./ORD.
BEGINNING AMOUNT STARTING AMOUNT PREPPED TOTAL
THE RESTAURANT MANAGER’S HANDBOOK
MINIMUM AMOUNT NEEDED FORM
ITEM
MON
TUE
WED
THU
FRI
SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURES—FOR MAXIMUM EFFICIENCY
SAT
SUN
31
YIELD SHEET
ITEM
32
STARTING # OF WEIGHT (OZ.) PORTIONS
TOTAL PORTION WEIGHT (OZ.)
YIELD %
PREP. COOK
THE RESTAURANT MANAGER’S HANDBOOK
CASHIER’S REPORT FORM Prepared By: Date:
Day:
Shift: BAR REGISTER Day
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40
Night
SERVICE REGISTER Day
Night
TOTAL All Shifts
BANK DEPOSIT Part 1 Currency Silver Checks SUB TOTAL CREDIT CARDS:
MasterCard/Visa American Express Diners Club Other OTHER RECEIPTS: TOTAL BANK DEPOSIT
CASH SUMMARY Part 1I Sales per Register Sales Tax per Register ADJUSTMENTS:
Over/Under Rings Other: Complimentaries Other TOTAL ADJUSTMENTS
Sales to Be Accounted For Sales Tax to Be Acctd. For Accounts Collected Other Receipts:
TIPS CHARGED:
MasterCard/Visa American Express Diners Club Other House Accounts-Tips TOTAL RECEIPTS DEDUCT: PAID OUTS
Tips Paid Out House Charges Total Deductions NET CASH RECEIPTS BANK DEPOSIT (Line 12) OVER or SHORT
SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURES—FOR MAXIMUM EFFICIENCY
33
TICKET ISSUANCE FORM WAITPERSON
TOT #
# THRU
INITIALS
RETURN # VERIFIED
TOTAL 34
THE RESTAURANT MANAGER’S HANDBOOK
COOK’S FORM ITEM
START
ADDITIONS
STARTING BALANCE
BALANCE ENDING
# SOLD
TOTAL SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURES—FOR MAXIMUM EFFICIENCY
35
TICKET ITEMIZATION FORM
ITEM
USE A MARK TO DESIGNATE ONE SOLD
TOTAL SOLD
TOTAL 36
THE RESTAURANT MANAGER’S HANDBOOK
WANT SHEET
ITEM
EMPLOYEE
APPROVED ORDERED ON
SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURES—FOR MAXIMUM EFFICIENCY
RECEIVED
37
Hazard Analysis Critical Control Points
MANAGER SELF-INSPECTION CHECKLIST DATE____________ OBSERVER ______________________________________ PERSONAL DRESS AND HYGIENE Employees wear proper uniform including proper shoes. ❑ YES ❑ NO Corrective Action ____________ Hair restraint is worn. ❑ YES ❑ NO Corrective Action ____________ Fingernails are short, unpolished and clean. ❑ YES ❑ NO Corrective Action ____________ Jewelry is limited to watch, simple earrings and plain ring. ❑ YES ❑ NO Corrective Action ____________ Hands are washed or gloves are changed at critical points. ❑ YES ❑ NO Corrective Action ____________ Open sores, cuts, splints or bandages on hands are completely covered while handling food. ❑ YES ❑ NO Corrective Action ____________ Hands are washed thoroughly using proper hand-washing techniques at critical points. ❑ YES ❑ NO Corrective Action ____________ Smoking is observed only in designated areas away from preparation, service, storage and warewashing areas. ❑ YES ❑ NO Corrective Action ____________ Eating, drinking and chewing gum are observed only in designated areas away from work areas. ❑ YES ❑ NO Corrective Action ____________ Employees take appropriate action when coughing or sneezing. ❑ YES ❑ NO Corrective Action ____________ Disposable tissues are used and disposed of when coughing/blowing nose. ❑ YES ❑ NO Corrective Action ____________
REFRIGERATOR, FREEZER AND MILK COOLER Thermometer is conspicuous and accurate. ❑ YES ❑ NO Corrective Action ____________ Temperature is accurate for piece of equipment. ❑ YES ❑ NO Corrective Action ____________ Food is stored 6 inches off floor in walk-ins. ❑ YES ❑ NO Corrective Action ____________ Unit is clean. ❑ YES ❑ NO Corrective Action ____________ Proper chilling procedures have been practiced. ❑ YES ❑ NO Corrective Action ____________ All food is properly wrapped, labeled and dated. ❑ YES ❑ NO Corrective Action ____________ FIFO (First In, First Out) inventory is being practiced. ❑ YES ❑ NO Corrective Action ____________
FOOD STORAGE AND DRY STORAGE Temperature is between 50˚ F and 70˚ F. ❑ YES ❑ NO Corrective Action ____________ All food and paper supplies are 6 to 8 inches off the floor. ❑ YES ❑ NO Corrective Action ____________ All food is labeled with name and delivery date. ❑ YES ❑ NO Corrective Action ____________ FIFO (First In, First Out) inventory is being practiced. ❑ YES ❑ NO Corrective Action ____________ There are no bulging or leaking canned goods in storage. ❑ YES ❑ NO Corrective Action ____________
LARGE EQUIPMENT
Food is protected from contamination. ❑ YES ❑ NO Corrective Action ____________
Food slicer is clean to sight and touch. ❑ YES ❑ NO Corrective Action ____________
All surfaces and floors are clean. ❑ YES ❑ NO Corrective Action ____________
Food slicer is sanitized between uses when used with potentially hazardous foods. ❑ YES ❑ NO Corrective Action ____________
Chemicals are stored away from food and other foodrelated supplies. ❑ YES ❑ NO Corrective Action ____________
All other pieces of equipment are clean to sight and touch — equipment on serving lines, storage shelves, cabinets, ovens, ranges, fryers and steam equipment. ❑ YES ❑ NO Corrective Action ____________
HOT HOLDING
Exhaust hood and filters are clean. ❑ YES ❑ NO Corrective Action ____________
Unit is clean. ❑ YES ❑ NO Corrective Action ____________ Food is heated to 165˚ F before placing in hot holding. ❑ YES ❑ NO Corrective Action ____________
THE ESSENTIALS OF FOOD SAFETY, HACCP & SANITATION PRACTICES
38
Temperature of food being held is above 140˚ F. ❑ YES ❑ NO Corrective Action ____________ Food is protected from contamination. ❑ YES ❑ NO Corrective Action ____________
FOOD HANDLING Frozen food is thawed under refrigeration or in cold running water. ❑ YES ❑ NO Corrective Action ____________ Food is not allowed to be in the “temperature danger zone” for more than 4 hours. ❑ YES ❑ NO Corrective Action ____________ Food is tasted using proper method. ❑ YES ❑ NO Corrective Action ____________ Food is not allowed to become cross-contaminated. ❑ YES ❑ NO Corrective Action ____________ Food is handled with utensils, clean-gloved hands or clean hands. ❑ YES ❑ NO Corrective Action ____________ Utensils are handled to avoid touching parts that will be in direct contact with food. ❑ YES ❑ NO Corrective Action ____________ Reusable towels are used only for sanitizing equipment surfaces and not for drying hands, utensils, floor, etc. ❑ YES ❑ NO Corrective Action ____________
UTENSILS AND EQUIPMENT All small equipment and utensils, including cutting boards, are sanitized between uses. ❑ YES ❑ NO Corrective Action ____________ Small equipment and utensils are air dried. ❑ YES ❑ NO Corrective Action ____________ Work surfaces are clean to sight and touch. ❑ YES ❑ NO Corrective Action ____________ Work surfaces are sanitized between uses. ❑ YES ❑ NO Corrective Action ____________ Thermometers are washed and sanitized between each use. ❑ YES ❑ NO Corrective Action ____________ Can opener is clean to sight and touch. ❑ YES ❑ NO Corrective Action ____________ Drawers and racks are clean. ❑ YES ❑ NO Corrective Action ____________
CLEANING AND SANITIZING Three-compartment sink is used. ❑ YES ❑ NO Corrective Action ____________ Three-compartment sink is properly set up for warewashing (wash, rinse, sanitize). ❑ YES ❑ NO Corrective Action ____________ Chlorine test kit or thermometer is used to check sanitizing process. ❑ YES ❑ NO Corrective Action ____________ The water temperatures are accurate. ❑ YES ❑ NO Corrective Action ____________ If heat-sanitizing, the utensils are allowed to remain immersed in 170˚ F water for 30 seconds. ❑ YES ❑ NO Corrective Action ____________ If using chemical sanitizer, it is the proper dilution. ❑ YES ❑ NO Corrective Action ____________ The water is clean and free of grease and food particles. ❑ YES ❑ NO Corrective Action ____________ The utensils are allowed to air dry. ❑ YES ❑ NO Corrective Action ____________ Wiping clothes are stored in sanitizing solution while in use. ❑ YES ❑ NO Corrective Action ____________
GARBAGE STORAGE AND DISPOSAL Kitchen garbage cans are clean. ❑ YES ❑ NO Corrective Action ____________ Garbage cans are emptied as necessary. ❑ YES ❑ NO Corrective Action ____________ Boxes and containers are removed from site. ❑ YES ❑ NO Corrective Action ____________ Loading dock and are around dumpster are clean. ❑ YES ❑ NO Corrective Action ____________ Dumpster is closed. ❑ YES ❑ NO Corrective Action ____________
PEST CONTROL Screen on open windows and doors are in good repair. ❑ YES ❑ NO Corrective Action ____________ No evidence of pests is present ❑ YES ❑ NO Corrective Action ____________
Small equipment is inverted, covered or otherwise protected from dust and contamination when stored. ❑ YES ❑ NO Corrective Action ____________
39
THE RESTAURANT MANAGER’S HANDBOOK
TEMPERATURE LOG Month: DATE
Freezer: TIME
TEMP
Refrigerator: INITIALS
DATE
THE ESSENTIALS OF FOOD SAFETY, HACCP & SANITATION PRACTICES
TIME
TEMP
INITIALS
40
LAYOUT OF A TYPICAL BAR
down
10
1 12
3
11
9
8
7 4 5
6
1 8 3
7 6
2 5
down
41
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.
Bar cash registers (two) Locked liquor storage cabinet Liquor display Base cabinet refrigerator, back bar Three-compartment sinks (two) Disposals (two) Blenders (two) Glass racks (four) Ice bin Glass chiller Soda cabinet (under bar) Planter
THE RESTAURANT MANAGER’S HANDBOOK
BAR RECIPE AND PROCEDURE MANUAL
ITEM INGREDIENTS:
PROCEDURE:
GLASS:
GARNISH:
ITEM INGREDIENTS:
PROCEDURE:
GLASS:
GARNISH:
SUCCESSFUL BAR MANAGEMENT & OPERATIONS
42
BARTENDER’S REPORT
BARTENDER MANAGER
BARTENDER MANAGER
BOOKKEEPER
BOOKKEEPER CASH IN
CASH OUT
$100.00 ________ $50.00 ________
$1.00 ________ $0.50 ________
$100.00 ________ $50.00 ________
$1.00 ________ $0.50 ________
$20.00 ________ $10.00 ________ $5.00 ________
$0.25 ________ $0.10 ________ $0.05 ________
$20.00 ________ $10.00 ________ $5.00 ________
$0.25 ________ $0.10 ________ $0.05 ________
$1.00 ________
$0.01 ________
$1.00 ________
$0.01 ________
TOTAL
TOTAL
TOTAL
SALES SUMMARY
CHARGES 1. ________________________________ 2. ________________________________ 3. ________________________________ 4. ________________________________ 5. ________________________________ 6. ________________________________ TOTAL
EMPLOYEE _________________________ Total # _____ #__# ______ Initial ____ # Return __________ Verify _________ EMPLOYEE _________________________ Total # _____ #__# ______ Initial ____ # Return __________ Verify _________
TOTAL
LIQUOR SALES
_____________________________
FOOD SALES
_____________________________
WINE SALES
_____________________________
MISC. SALES
_____________________________
TOTAL SALES TAX
_____________________________
VOID SALES
_____________________________
Note: Itemize checks separately on back. Enter figure in sale and sales breakdown.
ITEM Housed Manager
LIQUOR _________ _________
WINE _________ _________
Comp
_________
_________
EMPLOYEE _________________________ Total # _____ #__# ______ Initial ____ # Return __________ Verify _________
43
THE RESTAURANT MANAGER’S HANDBOOK
LIQUOR ORDER FORM ITEM
BUILD TO AMT.
SUCCESSFUL BAR MANAGEMENT & OPERATIONS
DATE
44
LIQUOR INVENTORY FORM ITEM
45
SIZE
QUANTITY
TOTAL
COST
EXTENSION
THE RESTAURANT MANAGER’S HANDBOOK
LIQUOR USED AND RESTOCKED FORM LIQUOR
USED
RESTOCKED
SUCCESSFUL BAR MANAGEMENT & OPERATIONS
LIQUOR
USED
RESTOCKED
46
WINE INVENTORY FORM ITEM
SIZE
QUANTITY
SUCCESSFUL WINE MANAGEMENT & OPERATIONS
TOTAL
COST
EXTENSION
47
WINE ORDER FORM ITEM
48
BUILD TO AMT.
DATE
THE RESTAURANT MANAGER’S HANDBOOK
OPERATIONAL ORDER FORM ITEM
49
BUILD TO AMT.
DATE
THE RESTAURANT MANAGER’S HANDBOOK
OPERATIONAL INVENTORY FORM ITEM
SIZE
QUANTITY
SUCCESSFUL MANAGEMENT OF OPERATIONAL COSTS & SUPPLIES
TOTAL
COST
EXTENSION
50
EMPLOYEE PERFORMANCE EVALUATION FORM NAME: _______________________________ POSITION: ___________________________ INTERVIEWER: _______________________ DATE: _______________________________ LAST EVALUATION DATE: ______________________ SALARY: __________________ For each of the following categories grade the employee’s performance on a sliding scale of 1 to 10 (see scale below).The overall grade is the average of all scores plus the interviewer’s comments. 1-2 poor
3-4 below average
5 average
6-7 above average
8-9 very good
10 exceptional
KNOWLEDGE OF JOB
PRODUCTIVITY
procedures, paperwork, skill, function RATING: _________________________________ Comments: ________________________________ __________________________________________ __________________________________________
volume, utilization of time RATING: _________________________________ Comments: ________________________________ __________________________________________ __________________________________________
QUALITY
APPEARANCE
up to specification, accuracy, consistency RATING: _________________________________ Comments: ________________________________ __________________________________________ __________________________________________
uniform, neat RATING: _________________________________ Comments: ________________________________ __________________________________________ __________________________________________
ATTITUDE
SERVICE
towards work, management, other employees, customers RATING: _________________________________ Comments: ________________________________ __________________________________________ __________________________________________
alert, fast RATING: _________________________________ Comments: ________________________________ __________________________________________ __________________________________________
LEADERSHIP ability to give direction RATING: _________________________________ Comments: ________________________________ __________________________________________ __________________________________________
OVERALL RATING: ______________________ SALARY ADJUSTED: ❑ YES ❑ NO_______ NEW SALARY: __________________________
RELIABILITY
Recommendations: __________________________ __________________________________________ __________________________________________
dependable, on time, follows through on assignments RATING: _________________________________ Comments: ________________________________ __________________________________________ __________________________________________
Items to be followed up on: ___________________ __________________________________________ __________________________________________ __________________________________________
51
THE RESTAURANT MANAGER’S HANDBOOK
DAILY PAYROLL FORM DATE H = HOURS EMPLOYEE
MONTH
YEAR
G = GROSS RATE H G
H G H
G H
G
H G H
G H
G TOTAL
TOTAL INTERNAL BOOKKEEPING—ACCOUNTING FOR SALES & COSTS—WHERE DID IT ALL GO?
52
DAILY SALES REPORT FORM
DAY DATE
FOOD SALES
LIQUOR SALES
WINE SALES
AMT $
AMT $
AMT $
INV #
INV #
INV #
TOTAL SALES
MONTH-TO-DATE ACTUAL BUDGET
1 2 3 4 5 6 7
7 DAY TOTAL 8 9 10 11 12 13 14
14 DAY TOTAL 15 16 17 18 19 20 21
21 DAY TOTAL 22 23 24 25 26 27 28
28 DAY TOTAL 29 30 31 T TOTAL
53
THE RESTAURANT MANAGER’S HANDBOOK
DAILY SALES REPORT FORM (CONTINUED) OVER UNDER
# DINERS
PER HEAD
CASH OV/U
MANAGERIAL FOOD
LIQR
WINE
HOUSED FOOD
LIQR
WINE
INTERNAL BOOKKEEPING—ACCOUNTING FOR SALES & COSTS—WHERE DID IT ALL GO?
COMPLIMENTARY FOOD
LIQR
WINE
54
LABOR ANALYSIS FORM
DAY DATE
DAILY SALES
DAILY PAYROLL BUDGET ACT
OV/UND
%
MONTH-TO-DATE PAYROLL MONTH TO DATE BUDGET ACT OV/UND %
1 2 3 4 5 6 7
7 DAY TOTAL 8 9 10 11 12 13 14
14 DAY TOTAL 15 16 17 18 19 20 21
21 DAY TOTAL 22 23 24 25 26 27 28
28 DAY TOTAL 29 30 31 T TOTAL
55
THE RESTAURANT MANAGER’S HANDBOOK
WINE ITEMIZATION FORM ITEM
USE A MARK TO DESIGNATE ONE SOLD
TOTALS
TOTAL
INTERNAL BOOKKEEPING—ACCOUNTING FOR SALES & COSTS—WHERE DID IT ALL GO?
56
FOOD ITEMIZATION FORM ITEM
USE A MARK TO DESIGNATE ONE SOLD
TOTALS
TOTAL 57
THE RESTAURANT MANAGER’S HANDBOOK
PURCHASE LEDGER COMPANY DATE
MONTH INV #
AMT $
INV #
AMT $
INV #
AMT $
PAID OUTS
GRAND TOTAL PAGE TOTAL INTERNAL BOOKKEEPING—ACCOUNTING FOR SALES & COSTS—WHERE DID IT ALL GO?
58
59
THE RESTAURANT MANAGER’S HANDBOOK
INTERNAL BOOKKEEPING—ACCOUNTING FOR SALES & COSTS—WHERE DID IT ALL GO?
60
61
THE RESTAURANT MANAGER’S HANDBOOK
INTERNAL BOOKKEEPING—ACCOUNTING FOR SALES & COSTS—WHERE DID IT ALL GO?
62
63
THE RESTAURANT MANAGER’S HANDBOOK
DEPRECIATION WORKSHEET AND RECORD DATE
DESCRIPTION
METH LIFE NEW/ AC USED RS%
COST
SUCCESSFUL BUDGETING & PROFIT PLANNING—FOR MAXIMUM RESULTS
SALVAGE
ADDIT. 1st YEAR
64
DEPRECIATION WORKSHEET AND RECORD (CONTINUED) BALANCE
65
DEPREC 20
BALANCE
DEPREC 20
BALANCE
THE RESTAURANT MANAGER’S HANDBOOK
OPERATIONAL BUDGET ITEM
BUDGETED
%
ACTUAL
%
SALES Food Liquor Wine TOTAL SALES MATERIALS Food Costs Liquor Costs Wine Costs TOTAL COSTS GROSS PROFIT LABOR Manager Salary Employee Overtime TOTAL LABOR COSTS Controller Oper. Costs China & Utensils Glassware Kitchen Supplies Bar Supplies Dining Room Supplies Uniforms Laundry/Linen Services Trash Pick-Up Laundry Cleaning Protection Freight Accounting Maintenance Payroll
TOTAL THIS PAGE
SUCCESSFUL BUDGETING & PROFIT PLANNING—FOR MAXIMUM RESULTS
66
OPERATIONAL BUDGET (CONTINUED) ITEM
BUDGETED
%
ACTUAL
%
Utilities Phone Water Gas Electricity Heat Fixed Operating Costs Rent Insurance Property Taxes Depreciation General Operating Costs Labor Taxes Other Taxes Repairs—Equipment Repairs—Building Entertainment Advertising Promotion Equipment Rental Postage Contributions Trade Dues, ect. Licenses Credit Card Expense Travel Bad Debt
TOTAL THIS PAGE TOTAL EXPENDITURES TOTAL NET PROFIT
67
THE RESTAURANT MANAGER’S HANDBOOK
SALES PROJECTION FORM
# OF EACH
DATE
AVG # SUBDINNERS TOTAL
MONDAY
BREAKFAST TOTAL _______________
TUESDAY WEDNESDAY
LUNCH TOTAL
_______________
DINNER TOTAL
_______________
GRAND TOTAL
_______________
THURSDAY FRIDAY SATURDAY SUNDAY HOLIDAYS
Grand Total x % Growth/Loss = Projected Volume x Check Avg. = Projected Sales
DIVISION OF SALES TOTAL PROJECTED SALES x
% SALES DIVISION
= SALES DIVISION
FOOD LIQUOR WINE
HOLIDAYS THAT MUST BE CONSIDERED: • • • • •
Washington's Birthday Easter Mother's Day Memorial Day Fourth of July
• • • • •
Labor Day Thanksgiving Christmas Eve Christmas New's Year's Eve
SUCCESSFUL BUDGETING & PROFIT PLANNING—FOR MAXIMUM RESULTS
• • • •
New Year's Halloween Valentine's Day Graduation Day
68
69
THE RESTAURANT MANAGER’S HANDBOOK
SUCCESSFUL BUDGETING & PROFIT PLANNING—FOR MAXIMUM RESULTS
70
71
THE RESTAURANT MANAGER’S HANDBOOK
BREAKEVEN ANALYSIS GRAPHIC REPRESENTATION
$120,000
BREAKEVEN POINT $100,000
FIXED COSTS $40,000
Variable Cost Per Customer = $7.20 Average Sales Per Customer $12.00
72
THE RESTAURANT MANAGER’S HANDBOOK
BREAKEVEN COST ANALYSIS
COST
TYPE
FIXED
HOW TO PREPARE THE MONTHLY AUDIT & COST PROJECTIONS
VARIABLE
TOTAL
73
MATERIALS COST PROJECTION FORM MONTH
FOOD Beginning Inventory Purchases Comp/Manager Ending Inventory Cost Sales TOTAL FOOD COST PERCENTAGE
WINE Beginning Inventory Purchases Comp/Manager Ending Inventory Cost Sales TOTAL WINE COST PERCENTAGE
LIQUOR Beginning Inventory Purchases Comp/Manager Ending Inventory Cost Sales TOTAL LIQUOR COST PERCENTAGE
74
THE RESTAURANT MANAGER’S HANDBOOK
OPERATIONAL SUPPLIES COST PROJECTION FORM
PAGE
MONTH
CATEGORY
# Beginning Inventory Purchases Ending Inventory Cost Sales TOTAL COST PERCENTAGE
CATEGORY
# Beginning Inventory Purchases Ending Inventory Cost Sales TOTAL COST PERCENTAGE
CATEGORY
# Beginning Inventory Purchases Ending Inventory Cost Sales TOTAL COST PERCENTAGE
CATEGORY
# Beginning Inventory Purchases Ending Inventory Cost Sales TOTAL COST PERCENTAGE
HOW TO PREPARE THE MONTHLY AUDIT & COST PROJECTIONS
75
