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Introduction to Internal Cost Control!
Nothing is more disconcerting to all involved than a restaurant operating with poorly trained personnel. The inevitable result is that customers are lost, product is wasted, employee moral is lowered, not-withstanding profits

Any one or all of the following programs will help to improve profit!

General Policy Manual:
The general policy manual provides the first line of communication between the manager and his staff regarding policies that apply to all employeees. It is an invaluable tool for clarifying internal proceedures and for saving management countless production hours othewise spent in answering questions about company policy.

Job Descriptions:
The meaning of operating inefficiency is made clear daily by the restaurant that fails to define the job responsibilities of each of its employees in order to prepare them to handle the daily challanges of a restaurant operation.

Food Preperation and Service Standards;
Both sides of the "pass out bar" need to know what to expect from each other. The internal contest is this:

The chef is responsible for cost, the server is responsible for customer satisfaction and management needs to have a way of communicating its needs, success!

Administrative Tools;
Percentile management is the best way to track the variences between product categories and usage withut benefit of inventory, pinpointing profit leakage. .

More tools available upon request. send your question to mailto://info@restaurantmanagementassitance.com

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