Restaurant Management Fundamental

Tips for running a successful restaurant, How to build an iconic restaurant brand identity, Improving restaurant service

What you'll learn

Tips for running a successful restaurant

How to build an iconic restaurant brand identity

Seven golden rules of customer retention in restaurant

Tips to increase your restaurant sales

The essential restaurant KPIs for financial success

How to create and implement restaurant service standards

Best restaurant promotion ideas to increase bookings

Easy ways to beat the competition without competing on price

Tops reasons why restaurants fail and how to avoid them

Be a great host or hostess in restaurant

How to take an order in a restaurant

Requirements

Desire to learn more about restaurant management

No special requirement

Description

  When it comes to excelling in restaurant management, top performers will take responsibility for providing their customers with the best possible experience. To achieve this, they will optimize their menu, keep up with the latest restaurant technology, provide a pleasant environment, and manage their pricing. Delivering a positive customer experience requires managers to listen to customers, understand what they want, and live up to or exceed those expectations. Excellent communication skills are crucial, as managers need to oversee the response to complaints or criticism, rectify any problems, and learn lessons for the future. Businesses in the restaurant industry can be very busy, and employees can have vastly different responsibilities for instance chefs are tasked with coming up with menu ideas and preparing the food while waiting or customer service staff are responsible for taking orders from customers and providing them with their food once it is ready.   Restaurant management is all about creating a dining experience that customers will love. While all the planning and preparation you do in other aspects of the job will likely affect the customer experience it's important that you're also present on the floor during service in order to interact with guests and make sure all your planning comes together. During service circulate through the dining room and make yourself available to customers. Not only can this make them feel welcome but you will also be there to field complaints, which may enable you to resolve potential issues in real-time. Being present also allows you to support staff and step in wherever necessary to keep things running smoothly in order to help your staff handle their rushes be prepared to jump behind the bar to make drinks, or head into the kitchen to expedite plates.

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 How to improve restaurant service quality

Lecture 3 Qualities you need to be a restaurant manager

Lecture 4 Common challenges involved with restaurant management

Section 2: Tips For Running A Successfully Restaurant

Lecture 5 Set clear goals and objectives

Lecture 6 Develop a strong business plan

Lecture 7 Implement effective inventory and cost management systems

Lecture 8 Provide excellent customer service

Lecture 9 Motivate and manage employees well

Lecture 10 Utilize technology to streamline operations

Lecture 11 Stay up-to-date on industry trends and adapt to change

Lecture 12 Promote our establishment

Section 3: How To Build An Iconic Restaurant Brand Identity

Lecture 13 Introduction to restaurant identity

Lecture 14 Understand the market

Lecture 15 Create a mission statement

Lecture 16 Create a visual brand identity

Lecture 17 Incorporate your restaurant design

Lecture 18 Brand your online presence

Lecture 19 Brand your marketing

Lecture 20 Keep it consistent

Section 4: Seven Golden Rules Of Customer Retention In Restaurant

Lecture 21 Outstanding customer service

Lecture 22 Creating a personal touch

Lecture 23 Constructive CRM

Lecture 24 Gathering customer feedback

Lecture 25 Using loyalty program and offer

Lecture 26 Effective online marketing

Lecture 27 Hosting events

Section 5: Tips To Increase Your Restaurant Sales

Lecture 28 Evaluate you services

Lecture 29 Expand your services

Lecture 30 Carefully maintain inventory

Lecture 31 Host events

Lecture 32 Encourage employee growth

Lecture 33 Focus on local marketing efforts

Section 6: The Essential Restaurant KPIs For Financial Success

Lecture 34 The importance of restaurant KPIs

Lecture 35 Core financial KPIs for restaurant

Lecture 36 Cost control KPIs

Lecture 37 Profitability KPIs

Lecture 38 Operational efficiency KPIs for restaurant

Section 7: How To Create And Implement Restaurant Service Standards

Lecture 39 Get staff suggestions

Lecture 40 Consider your restaurant style or category

Lecture 41 Ask for feedback

Lecture 42 Example of restaurant service standards

Section 8: Best Restaurant Promotion Ideas To Increase Booking

Lecture 43 Introduction

Lecture 44 Seasonal promotions

Lecture 45 Deals and discount

Lecture 46 Limited-time menus and menu specials

Lecture 47 Platform specific promotion

Lecture 48 Charity events

Section 9: Five Easy Ways To Beat The Competition without Competing On Price

Lecture 49 faster service

Lecture 50 More complete service

Lecture 51 No commitment service

Lecture 52 More convenient service

Lecture 53 More friendly service

Section 10: Top Reasons Why Restaurants Fail And How To Avoid Them

Lecture 54 Lack of concept and vision

Lecture 55 Ownership size and insufficient funding

Lecture 56 Lack of planning and experience

Lecture 57 Legal compliance

CEO, director, manager, consultant, employee, student, restaurant association, general public etc.