Restaurant Management Business

How to start restaurant business, How to calculate restaurant performance, How to retain restaurant customers etc.

What you'll learn
Learn how to start a restaurant business
How to write a restaurant business plan
Tips for effective restaurant management business
How to calculate restaurant performance metric
Golden rules of customer retention in restaurant
Learn how to increase restaurant sales
Effective ways to beat restaurant competition without lowering your price
Tips to enhance your restaurant staff training for increase efficiency
Learn reasons restaurant fail and how to avoid it
Requirements
No requirement
Description
Restaurant management have grown in this 21st century with the advent of modernization and traveling this industry is wealth billions of dollars. management is the art of getting things down through people, it mean people or human beings are the central success in achieving the aim of any organization. Restaurant managers ensure that restaurants work till doors close and make good money while maintaining their reputation. They must coordinate a variety of activities, such as going to meetings, when ever the general manager calls for it. Managers are responsible for the business performance of their restaurant, as well as literally everything else that goes in and out of the restaurant. Producing quality food to your customers is a very good step in ensuring that the customers are happy, and that is the only way to maintain your customers, good food will also ensure the success of the business and retaining the customers.Pricing is a very key factor in ensuring the success of the restaurant, base on the area that the restaurant business is located have a key factor in how the restaurant should price their services, if the location of the business is a low key area where the people are not rich it will be very difficult to price the product very high so location play a very important role as far as pricing is concern. All restaurant must take it into account that competition is a key factor in making any decision, try to learn what your competitors are doing and plan factoring in your competitors.In this modern times you cannot succeed when you fail to do a lot of marketing and of promotional activities, social media should be used professionally to attract new customers and still retain the existing one. Loyalty programs should be develop to ensure that your key customers are honestly rewarded for repeat business.

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 What is restaurant management

Section 2: How To Start A Restaurant Business

Lecture 3 Choose a restaurant concept and brand

Lecture 4 Create your menu

Lecture 5 Write a restaurant business

Lecture 6 Obtain restaurant funding

Lecture 7 Choose a location and lease a commercial space

Lecture 8 Restaurant permit and licenses

Lecture 9 Design your layout and space

Lecture 10 Find equipment and food supplier

Lecture 11 Hire the right staff

Lecture 12 Advertise your restaurant

Lecture 13 Host a soft opening

Section 3: Tips For Effective Restaurant Management

Lecture 14 Restaurant mission statement and strategy

Lecture 15 Managing restaurant operation and production

Lecture 16 Managing your employee

Lecture 17 Finances ( understanding cash flow)

Lecture 18 Marketing your restaurant business to boost sales

Lecture 19 Procedures ( standard operating procedures)

Section 4: How To Calculate Restaurant Performance Metric

Lecture 20 Break - even point

Lecture 21 Cost of goods sold

Lecture 22 Overhead cost

Lecture 23 Prime cost

Lecture 24 Food cost percentage

Lecture 25 Gross profit

Lecture 26 Employee turnover rate

Section 5: The Top Key Performance Indicators Every Restaurant CEO Should Track

Lecture 27 Kitchen management KPIs

Lecture 28 Front of house and staff management KPIs

Lecture 29 Sales marketing and administration KPIs

Section 6: 7 Golden Rules Of Customer Retention In Restaurant

Lecture 30 Outstanding customer service

Lecture 31 Creating a personal touch

Lecture 32 Constructive use of customer relationship management

Lecture 33 Gathering customer feedback

Lecture 34 Using loyalty programs and offers

Lecture 35 Effective online marketing

Lecture 36 Hosting events

Section 7: How To Increase Restaurant sales

Lecture 37 Offer signature packages

Lecture 38 Optimize your menu

Lecture 39 Secure a social media presence

Lecture 40 Increase service speed and partner with delivery services

Lecture 41 Embrace the power of up selling

Lecture 42 Try new marketing strategies

Lecture 43 Create a restaurant newsletter

Lecture 44 Keep details in one centralized place and participate restaurant week

Section 8: Effective Ways To Beat Restaurant Competition Without Lowering Your Price

Lecture 45 Know your competition and price menu rightly

Lecture 46 Sell your unique selling proposition ( USP)

Lecture 47 Train your staff to deliver exceptional service

Lecture 48 Make use of technology

Lecture 49 Market your restaurant well and check the quality of food

Section 9: Tips To Enhance Your Restaurant Staff Training For Increase Efficiency

Lecture 50 Devise a plan specific to restaurant staff training

Lecture 51 Assign the sales roles

Lecture 52 Explore different methods of restaurant staff training

Lecture 53 Set specific procedures of restaurant staff training

Lecture 54 Train your restaurant staff to use the latest technology

Lecture 55 Improve restaurant staff efficiency by fostering a sense of belonging

Lecture 56 When training restaurant staff teach service everyday

Lecture 57 Exercise employee motivation to improve staff efficiency

Section 10: Reasons Restaurant Fail And How To Avoid Them

Lecture 58 Poor location and lack of leadership

Lecture 59 Poor customer service and no mission, vision and purpose

Lecture 60 Over spending and lack of human resource system

Lecture 61 Insufficient cash reserves

Lecture 62 Lack of industry experience

waiters, waitress, restaurant manager, employees, business owners. customers, hotel managers, business managers, CEO, directors, hospitality consultant, everybody etc