THIRD REVISED EDITION Here is a complete list of forms included in the Restaurant Managers Handbook. Click on the form you need and youll go directly to that page. CHAPTER 1SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAU- RANT 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 5PROFITABLE MENUPLANNING FOR MAXIMUM RESULTS Accuracy in Menu Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Copyright Form TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Inventory Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Food Ordering Form. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 CHAPTER 6SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURESFOR 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 Cashiers Report Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Ticket Issuance Form. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Cooks Form. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Ticket Itemization Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Want Sheet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 CHAPTER 7THE ESSENTIALS OF FOOD SAFETY, HACCP & SANITATION PRACTICES Manager Self-Inspection Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Temperature Log . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 DIRECTORY OF FORMS & CHARTS CHAPTER 8SUCCESSFUL BAR MANAGEMENT & OPERATIONS Layout of a Typical Bar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Bar Recipe and Procedure Manual . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Bartenders Report. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Liquor Order Form. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Liquor Inventory Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Liquor Used and Restocked Form. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 CHAPTER 9SUCCESSFUL WINE MANAGEMENT & OPERATIONS Wine Inventory Form......................................................................................47 Wine Order Form............................................................................................48 CHAPTER 10SUCCESSFUL MANAGEMENT OF OPERATIONAL COSTS & SUPPLIES Operational Inventory Form............................................................................49 Operational Order Form ................................................................................50 CHAPTER 13SUCCESSFUL EMPLOYEE RELATIONS & LABOR COST CONTROLS Employee Performance Evaluation Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 CHAPTER 16INTERNAL BOOKKEEPINGACCOUNTING FOR SALES & COSTSWHERE 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: Employees Daily Record of Tips and Report to Employer......59 CHAPTER 17SUCCESSFUL 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 18HOW TO PREPARE THE MONTHLY AUDIT & COST PROJECTIONSPUTTING IT ALL TOGETHER Breakeven Analysis Graphic Representation ..................................................72 Breakeven Cost Analysis ................................................................................73 Materials Cost Projection Form ......................................................................74 Operational Supplies Cost Projection Form ....................................................75 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 TOTALYour total amount will depend upon how many months of preparation you want to allow before actually beginning operations. 4 THE RESTAURANT MANAGERS HANDBOOK ORKSHEETS W 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. SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 5 FURNITURE / FIXTURES / EQUIPMENT Estimate of If you plan pay the cash you cash in full, enter need for the full amount AMOUNT furniture, below & in the DOWN OF EACH fixtures & last column PRICE PAYMENT 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 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 6 THE RESTAURANT MANAGERS HANDBOOK 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 ATMsautomated teller machines attorney at law audiovisual eqt. & systems awards, plaques & certificates awnings, canopies & poles B bacon badges/name badges 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 NECESSARY MISCELLANEOUS RESTAURANT, RESORT & HOTEL SUPPLIES SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 7 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 childrens premiums & party supplies childrens 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 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 8 THE RESTAURANT MANAGERS HANDBOOK 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: chefs 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 dessert products dicers, hand-operated dicers, vegetable- cutting, 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. SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 9 energy cost analysts entertainment, sports- themed 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 & 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 10 THE RESTAURANT MANAGERS HANDBOOK 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 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 doeuvres 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, SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 11 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, foodelectric 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 nutrition services & information nuts: specialty nut meats O office machines office supplies oils, cookingfats & 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 12 THE RESTAURANT MANAGERS HANDBOOK 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 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 SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 13 & 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 & fold- ing; 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 machinespaper, 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 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 14 THE RESTAURANT MANAGERS HANDBOOK 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, con- trol & distributions vacuum cleaner vacuum-packed/vacuum- sealed 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 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 SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 15 1. Storeroom 2. Dairy and vegetable walk-in cooler 3. Meat walk-in cooler 4. Walk-in freezer 5. Combination meat and vegetable preparation, salad preparation and pot and pan washing area 6. Meat and vegetable cooking area 7. Dish room 8. Dining room counter 9. Dining room 10. Takeout area 11. Waiters' station 12. Cashier 13. Customer lounge (two) 14. Men's restroom 15. Women's restroom 16. Customer entry and exit (two) 17. Manager's office 18. Employee lockers, equipment room and miscellaneous storage located in basement Customer Entrance to #'s 6, 8 or 9 Customer Entrance Employee & Receiving Entrance STORAGE FACILITY PRODUCTION FACILITY OTHER FACILITIES 16 17 4 3 2 13 18 11 15 14 16 13 12 9 10 5 6 7 8 1 LAYOUT AND FLOWCHART OF A TYPICAL FAMILY-TYPE RESTAURANT LAYOUT AND FLOWCHART OF A TYPICAL OCCASIONAL-TYPE RESTAURANT 1. Liquor storage 2. Storeroom 3. Dairy and vegetable walk-in cooler 4. Meat walk-in cooler 5. Walk-in freezer 6. Meat and vegetable preparation 7. Meat and vegetable cooking 8. Pot and pan washing 9. Salad preparation 10. Checker/cashier's station 11. Dining room 12. Dish room 13. Employee dining 14. Janitor's closet 15. Chef's office 16. Waiters' station 17. Women's restroom 18. Men's restroom 19. Cocktail lounge 20. Customer lounge 21. Checkroom 22. Reservation station to #'s 7, 8 or 9 Customer Entrance Fire Exit Fire Exit Fire Exit Employee & Receiving Entrance STORAGE FACILITY PRODUCTION FACILITY OTHER FACILITIES 13 3 4 5 2 1 12 9 6 7 8 14 15 10 11 16 19 20 21 22 17 18 16 THE RESTAURANT MANAGERS HANDBOOK SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 17 LAYOUT FOR RECEIVING, STORAGE AND EMPLOYEE DINING AREAS 1 2 3 11 12 13 14 16 15 18 7 4 8 9 10 16, 17 19 6 5 1. Receiving desk 2. Dock bumper 3. Trash storage 4. Storeroom 5. Liquor storage 6. Shelving (eleven) 7. Platform scale 8. Reach-through uniform lockers 9. Order desk 10. Wall telephone 11. Dairy and vegetable walk-in cooler 12. Mobile racks (fourteen) 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 ACCURACY IN MENU CHECKLIST Determine the accuracy of your own menu by using this checklist and answering the sample questions. YES NO 1. When merchandising steaks by weight, do I use the generally accepted practice of referring to the steaks 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 Ive implied? 7. Do I realize that its 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), Im implying a grade of beef, not a cut of beef? 8. Do I realize that ground beef is just what the name impliesground 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? 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 premi- um 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 MANAGERS HANDBOOK QUANTITY REPRESENTATION PRICE REPRESENTATION PROFITABLE MENU PLANNING FOR MAXIMUM RESULTS 19 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 REPRESENTATION OF BRAND NAMES 20 THE RESTAURANT MANAGERS HANDBOOK 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 pre- pared from the original fruit within 12 hours of sale? 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 Corn-Fed Porkers Fresh-Roasted Flown In Daily Finest Quality Kosher Meat Center-Cut Ham Black Angus Beef Own Special Sauce Aged Steaks Low Calorie Milk-Fed Chicken Slept in Chesapeake Bay 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? POINTS OF ORIGIN MERCHANDISING TERMS MEANS OF PRESERVATION PROFITABLE MENU PLANNING FOR MAXIMUM RESULTS 21 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 Deep Fried Sauteed Barbecued Baked Smoked Broiled Roasted Poached Fried in Butter Prepared from Scratch 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, Im 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? 26. Am I sure I never risk the publics 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. VERBAL AND VISUAL REPRESENTATION DIETARY OR NUTRITIONAL CLAIMS 22 THE RESTAURANT MANAGERS HANDBOOK PROFITABLE MENU PLANNING FOR MAXIMUM RESULTS 23 INVENTORY FORM 24 THE RESTAURANT MANAGERS HANDBOOK ITEM SIZE DATE TOTAL COST EXTENSION TOTAL PROFITABLE MENU PLANNING FOR MAXIMUM RESULTS 25 FOOD ORDERING FORM ITEM BUILD TO AMT. ON HAND 26 THE RESTAURANT MANAGERS HANDBOOK DETAILED LAYOUT OF DISHROOM EQUIPMENT 1 2 7 4 8 3 15 14 1. Silver burnisher 2. Linen hamper 3. Tray rail 4. Soiled-dish table 5. Glass rack overshelf 6. Disposal (3 h.p. hammermill type) and scrap chute 7. Silverware chute 8. Silverware soak tank 9. Prerinse sink with flexible spray arm 10. Dish-rack conveyor 11. Dish machine 12. Clean-dish table 13. Overshelves (two) 14. Dish-rack dollies (five) 15. Storage cabinet 13 13 12 11 10 9 6 5 SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURESFOR MAXIMUM EFFICIENCY 27 8 9 2 10 12 14 11 3 6 7 5 1 1 1 4 2 13 15 17 24 23 32 33 30 29 28 22 21 19 18 20 25 27 16 38 1 2 26 34 35 36 45 44 43 42 41 40 39 37 1. Knife wells (five) 2. Composition cutting boards (three) 3. Stainless-steel combination pot and pan washing table with three- compartment sink and meat and vegetable drawers (two) 4. Disposal (3 h.p. hammermill type) 5. Recirculating centrifugal pump 6. Flexible spray rinse arm 7. Overhead pot rack 8. Single-compartment sink 9. Stainless-steel salad preparation work table with undershelf 10. 12-quart mixer on mobile stand 11. Portion scale 12. Reach-in refrigerator 13. Stainless-steel meat and vegetable preparation worktable with angle- compartment sink, drawers (two), overshelf and undershelf. 14. Can opener 15. Slicer 16. Closed-top range 17. Exhaust canopy 18. Wooden cutting board 19. Microwave oven 20. Deep fat fryers (four) 21. Griddle 22. Open-top broiler 23. Base cabinet refrigerator with overshelf 24. Steamer 25. Base cabinet refrigerator 26. Cold food wells (eight) 27. Sandwich grill 28. Hot food wells (four) and undercounter dish storage. 29. Open-top burners (two) 30. Wooden cutting board 31. Griddle 32. Base cabinet refrigerator 33. Waffle grill 34. Pass-through window 35. Trash can 36. Wash basin 37. Ice machine 38. Heat lamps (two) 39. Waitstaff pickup counter 40. Soup wells (two) 41. Soup bowl lowerators 42. Reach-in refrigerator, sliding- door type 43. Customer takeout back counter 44. Fountain 45. Milkshake machine DETAILED LAYOUT OF KITCHEN EQUIPMENT IN A FAMILY RESTAURANT 28 THE RESTAURANT MANAGERS HANDBOOK PERPETUAL INVENTORY FORM I T E M + - =+ - =+ - =+ - =+ - =+ - =+ - =+ - =+ - = 1
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SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURESFOR MAXIMUM EFFICIENCY 29 SIGN-OUT SHEET ITEM EMPLOYEE DATE AMOUNT/WT. 30 THE RESTAURANT MANAGERS HANDBOOK PREPARATION FORM ITEM MINIMUM AMOUNT AMOUNT DEF./ORD. BEGINNING AMOUNT AMOUNT PREPPED STARTING TOTAL
SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURESFOR MAXIMUM EFFICIENCY 31 ITEM MON TUE WED THU FRI SAT SUN MINIMUM AMOUNT NEEDED FORM 32 THE RESTAURANT MANAGERS HANDBOOK YIELD SHEET ITEM STARTING WEIGHT (OZ.) # OF PORTIONS TOTAL PORTION WEIGHT (OZ.) PREP. COOK YIELD % SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURESFOR MAXIMUM EFFICIENCY 33 Prepared By: Date: Day: Shift: 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 Day Night BAR REGISTER SERVICE REGISTER TOTAL 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 Day Night All Shifts CASHIERS REPORT FORM 34 THE RESTAURANT MANAGERS HANDBOOK TICKET ISSUANCE FORM WAITPERSON TOT # # THRU INITIALS TOTAL RETURN # VERIFIED SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURESFOR MAXIMUM EFFICIENCY 35 COOKS FORM ITEM START ADDITIONS STARTING BALANCE BALANCE ENDING # SOLD TOTAL
36 THE RESTAURANT MANAGERS HANDBOOK TICKET ITEMIZATION FORM ITEM TOTAL SOLD USE A MARK TO DESIGNATE ONE SOLD TOTAL
WANT SHEET ITEM EMPLOYEE APPROVED ORDERED ON RECEIVED SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURESFOR MAXIMUM EFFICIENCY 37 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 com- pletely 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 cough- ing/blowing nose. YES NO Corrective Action ____________ LARGE EQUIPMENT Food slicer is clean to sight and touch. YES NO Corrective Action ____________ Food slicer is sanitized between uses when used with potentially hazardous foods. YES NO Corrective Action ____________ All other pieces of equipment are clean to sight and touch equipment on serving lines, storage shelves, cab- inets, ovens, ranges, fryers and steam equipment. YES NO Corrective Action ____________ Exhaust hood and filters are clean. 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 ____________ Food is protected from contamination. YES NO Corrective Action ____________ All surfaces and floors are clean. YES NO Corrective Action ____________ Chemicals are stored away from food and other food- related supplies. YES NO Corrective Action ____________ HOT HOLDING 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 Hazard Analysis Critical Control Points MANAGER SELF-INSPECTION CHECKLIST DATE____________ OBSERVER______________________________________ 39 THE RESTAURANT MANAGERS HANDBOOK 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 run- ning 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 ____________ Small equipment is inverted, covered or otherwise pro- tected from dust and contamination when stored. YES NO Corrective Action ____________ CLEANING AND SANITIZING Three-compartment sink is used. YES NO Corrective Action ____________ Three-compartment sink is properly set up for ware- washing (wash, rinse, sanitize). YES NO Corrective Action ____________ Chlorine test kit or thermometer is used to check sani- tizing 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 ____________ THE ESSENTIALS OF FOOD SAFETY, HACCP & SANITATION PRACTICES 40 DATE TIME TEMP INITIALS DATE TIME TEMP INITIALS Month: Freezer: Refrigerator: TEMPERATURE LOG 41 THE RESTAURANT MANAGERS HANDBOOK 1. Bar cash registers (two) 2. Locked liquor storage cabinet 3. Liquor display 4. Base cabinet refrigerator, back bar 5. Three-compartment sinks (two) 6. Disposals (two) 7. Blenders (two) 8. Glass racks (four) 9. Ice bin 10. Glass chiller 11. Soda cabinet (under bar) 12. Planter 12 10 11 9 1 3 3 2 5 5 6 6 7 7 8 8 4 1 down down LAYOUT OF A TYPICAL BAR BAR RECIPE AND PROCEDURE MANUAL SUCCESSFUL BAR MANAGEMENT & OPERATIONS 42 ITEM INGREDIENTS: PROCEDURE: GLASS: GARNISH: ITEM INGREDIENTS: PROCEDURE: GLASS: GARNISH: 43 THE RESTAURANT MANAGERS HANDBOOK BARTENDERS REPORT $100.00 ________ $50.00 ________ $20.00 ________ $10.00 ________ $5.00 ________ $1.00 ________ CASH IN TOTAL $1.00 ________ $0.50 ________ $0.25 ________ $0.10 ________ $0.05 ________ $0.01 ________ TOTAL 1. ________________________________ 2. ________________________________ 3. ________________________________ 4. ________________________________ 5. ________________________________ 6. ________________________________ CHARGES TOTAL TOTAL ITEM LIQUOR WINE Housed _________ _________ Manager _________ _________ Comp _________ _________ EMPLOYEE _________________________ Total # _____ #__# ______ Initial ____ # Return __________ Verify _________ EMPLOYEE _________________________ Total # _____ #__# ______ Initial ____ # Return __________ Verify _________ EMPLOYEE _________________________ Total # _____ #__# ______ Initial ____ # Return __________ Verify _________
LIQUOR SALES _____________________________ FOOD SALES _____________________________ WINE SALES _____________________________ MISC. SALES _____________________________ SALES TAX _____________________________ VOID SALES _____________________________ SALES SUMMARY $100.00 ________ $50.00 ________ $20.00 ________ $10.00 ________ $5.00 ________ $1.00 ________ CASH OUT TOTAL $1.00 ________ $0.50 ________ $0.25 ________ $0.10 ________ $0.05 ________ $0.01 ________ TOTAL BARTENDER MANAGER BOOKKEEPER BARTENDER MANAGER BOOKKEEPER Note: Itemize checks separately on back. Enter figure in sale and sales breakdown. SUCCESSFUL BAR MANAGEMENT & OPERATIONS 44 LIQUOR ORDER FORM ITEM BUILD TO AMT. DATE 45 THE RESTAURANT MANAGERS HANDBOOK LIQUOR INVENTORY FORM ITEM SIZE QUANTITY TOTAL COST EXTENSION SUCCESSFUL BAR MANAGEMENT & OPERATIONS 46 LIQUOR USED AND RESTOCKED FORM LIQUOR USED RESTOCKED LIQUOR USED RESTOCKED SUCCESSFUL WINE MANAGEMENT & OPERATIONS 47 WINE INVENTORY FORM ITEM SIZE QUANTITY TOTAL COST EXTENSION 48 THE RESTAURANT MANAGERS HANDBOOK WINE ORDER FORM ITEM BUILD TO AMT. DATE 49 THE RESTAURANT MANAGERS HANDBOOK OPERATIONAL ORDER FORM ITEM BUILD TO AMT. DATE SUCCESSFUL MANAGEMENT OF OPERATIONAL COSTS & SUPPLIES 50 OPERATIONAL INVENTORY FORM ITEM SIZE QUANTITY TOTAL COST EXTENSION KNOWLEDGE OF JOB procedures, paperwork, skill, function RATING: _________________________________ Comments: ________________________________ __________________________________________ __________________________________________ QUALITY up to specification, accuracy, consistency RATING: _________________________________ Comments: ________________________________ __________________________________________ __________________________________________ ATTITUDE towards work, management, other employees, customers RATING: _________________________________ Comments: ________________________________ __________________________________________ __________________________________________ LEADERSHIP ability to give direction RATING: _________________________________ Comments: ________________________________ __________________________________________ __________________________________________ RELIABILITY dependable, on time, follows through on assignments RATING: _________________________________ Comments: ________________________________ __________________________________________ __________________________________________ PRODUCTIVITY volume, utilization of time RATING: _________________________________ Comments: ________________________________ __________________________________________ __________________________________________ APPEARANCE uniform, neat RATING: _________________________________ Comments: ________________________________ __________________________________________ __________________________________________ SERVICE alert, fast RATING: _________________________________ Comments: ________________________________ __________________________________________ __________________________________________ OVERALL RATING: ______________________ SALARY ADJUSTED: YES NO_______ NEWSALARY: __________________________ Recommendations: __________________________ __________________________________________ __________________________________________ Items to be followed up on: ___________________ __________________________________________ __________________________________________ __________________________________________ EMPLOYEE PERFORMANCE EVALUATION FORM NAME: _______________________________ POSITION: ___________________________ INTERVIEWER: _______________________ DATE: _______________________________ LAST EVALUATION DATE: ______________________ SALARY: __________________ For each of the following categories grade the employees performance on a sliding scale of 1 to 10 (see scale below).The overall grade is the average of all scores plus the interviewers comments. 1-2 poor 3-4 below average 5 average 6-7 above average 8-9 very good 10 exceptional 51 THE RESTAURANT MANAGERS HANDBOOK DAILY PAYROLL FORM DATE MONTH YEAR EMPLOYEE RATE TOTAL H H = HOURS G = GROSS G H G H G H G H G H G H G TOTAL INTERNAL BOOKKEEPINGACCOUNTING FOR SALES & COSTSWHERE DID IT ALL GO? 52 DAILY SALES REPORT FORM DAY DATE AMT $ INV # FOOD SALES 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 T AMT $ INV # LIQUOR SALES AMT $ INV # WINE SALES ACTUAL BUDGET MONTH-TO-DATE TOTAL 7 DAY TOTAL 14 DAY TOTAL 21 DAY TOTAL 28 DAY TOTAL TOTAL SALES 53 THE RESTAURANT MANAGERS HANDBOOK DAILY SALES REPORT FORM (CONTINUED) FOOD LIQR WINE MANAGERIAL FOOD LIQR WINE HOUSED FOOD LIQR WINE COMPLIMENTARY OVER UNDER # DINERS PER HEAD CASH OV/U INTERNAL BOOKKEEPINGACCOUNTING FOR SALES & COSTSWHERE DID IT ALL GO? 54 LABOR ANALYSIS FORM DAY DATE 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 T BUDGET ACT OV/UND DAILY PAYROLL TOTAL 7 DAY TOTAL 14 DAY TOTAL 21 DAY TOTAL 28 DAY TOTAL BUDGET ACT OV/UND % MONTH-TO-DATE PAYROLL DAILY SALES % MONTH TO DATE 55 THE RESTAURANT MANAGERS HANDBOOK WINE ITEMIZATION FORM ITEM TOTALS TOTAL USE A MARK TO DESIGNATE ONE SOLD INTERNAL BOOKKEEPINGACCOUNTING FOR SALES & COSTSWHERE DID IT ALL GO? 56 FOOD ITEMIZATION FORM ITEM TOTALS TOTAL USE A MARK TO DESIGNATE ONE SOLD 57 THE RESTAURANT MANAGERS HANDBOOK PURCHASE LEDGER DATE GRAND TOTAL PAGE TOTAL COMPANY MONTH PAID OUTS INV # AMT $ INV # AMT $ INV # AMT $ INTERNAL BOOKKEEPINGACCOUNTING FOR SALES & COSTSWHERE DID IT ALL GO? 58 59 THE RESTAURANT MANAGERS HANDBOOK INTERNAL BOOKKEEPINGACCOUNTING FOR SALES & COSTSWHERE DID IT ALL GO? 60 61 THE RESTAURANT MANAGERS HANDBOOK INTERNAL BOOKKEEPINGACCOUNTING FOR SALES & COSTSWHERE DID IT ALL GO? 62 63 THE RESTAURANT MANAGERS HANDBOOK DATE DESCRIPTION METH LIFE COST SALVAGE ADDIT. 1st YEAR NEW/ USED AC RS% SUCCESSFUL BUDGETING & PROFIT PLANNINGFOR MAXIMUM RESULTS 64 DEPRECIATION WORKSHEET AND RECORD 65 THE RESTAURANT MANAGERS HANDBOOK BALANCE BALANCE BALANCE DEPREC 20 DEPREC 20 DEPRECIATION WORKSHEET AND RECORD (CONTINUED) SUCCESSFUL BUDGETING & PROFIT PLANNINGFOR MAXIMUM RESULTS 66 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 OPERATIONAL BUDGET 67 THE RESTAURANT MANAGERS HANDBOOK ITEM BUDGETED % ACTUAL % Utilities Phone Water Gas Electricity Heat Fixed Operating Costs Rent Insurance Property Taxes Depreciation General Operating Costs Labor Taxes Other Taxes RepairsEquipment RepairsBuilding 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 OPERATIONAL BUDGET (CONTINUED) SUCCESSFUL BUDGETING & PROFIT PLANNINGFOR MAXIMUM RESULTS 68 DATE MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY HOLIDAYS # OF EACH AVG # DINNERS SUB- TOTAL BREAKFAST TOTAL _______________ LUNCH TOTAL _______________ DINNER TOTAL _______________ GRAND TOTAL _______________ DIVISION OF SALES HOLIDAYS THAT MUST BE CONSIDERED: FOOD LIQUOR WINE TOTAL PROJECTED SALES x % SALES DIVISION = SALES DIVISION Washington's Birthday Easter Mother's Day Memorial Day Fourth of July Labor Day Thanksgiving Christmas Eve Christmas New's Year's Eve New Year's Halloween Valentine's Day Graduation Day Grand Total x % Growth/Loss = Projected Volume x Check Avg. = Projected Sales SALES PROJECTION FORM 69 THE RESTAURANT MANAGERS HANDBOOK SUCCESSFUL BUDGETING & PROFIT PLANNINGFOR MAXIMUM RESULTS 70 71 THE RESTAURANT MANAGERS HANDBOOK BREAKEVEN ANALYSIS GRAPHIC REPRESENTATION FIXED COSTS $40,000 BREAKEVEN POINT $100,000 $120,000 Variable Cost Per Customer = $7.20 Average Sales Per Customer $12.00 72 THE RESTAURANT MANAGERS HANDBOOK BREAKEVEN COST ANALYSIS COST TYPE FIXED VARIABLE TOTAL HOW TO PREPARE THE MONTHLY AUDIT & COST PROJECTIONS 73 MATERIALS COST PROJECTION FORM MONTH Beginning Inventory Purchases Comp/Manager Ending Inventory Cost Sales TOTAL FOOD COST PERCENTAGE FOOD Beginning Inventory Purchases Comp/Manager Ending Inventory Cost Sales TOTAL WINE COST PERCENTAGE WINE Beginning Inventory Purchases Comp/Manager Ending Inventory Cost Sales TOTAL LIQUOR COST PERCENTAGE LIQUOR 74 THE RESTAURANT MANAGERS 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
The Waiter & Waitress and Waitstaff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees Revised 2nd Edition