IPA Presents:
Business Fundamentals for Restaurateurs
Successful restaurateurs focus on key business elements such as effective application of food portion
control, mid management development, point of sale systems, customer perception of value, scheduling,
organization, communication and employee performance.
Cost control
- Food and liquor portion control
- Measuring the profitability by item served
- Developing your overhead costs correctly and apportioning them to products served
- Register system check controls
- Cost per plate analysis
Operations
- Facility design, layout and procedures to improve efficiency
- Inventory control coordinated with sales forecasting
- Table turnover methods and procedures
- Motivation of personnel through performance standards
- Incentive programs to attract and retain key personnel
Marketing
- Target market identified and segmented
- Using mailing lists to reach the right client profile
- Maximizing your check averages by utilizing suggestive selling techniques
- Daily specials
Advertising
- Critiquing of advertising design to capture the clients attention
- Evaluating your return on advertising costs
- Selecting procedures and prioritizing advertising media types
Financial planning
- Development of distinct profit centers
- Determine break-even levels and apply to pricing structure
- Cash flow forecasting and management of cash flow
- Management information available to measure and control operations and finances
Administration
- Authority and responsibility of key people clearly defined
- Business planning for future growth and development
- Mid management development
