Restaurant Red Book

monsanto copy

What is The Restaurant Red Book?

It is a complete Manual, from A to Z on How To Open, and Run an effective restaurant

Who needs it?

Anyone interested to start a restaurant venture without doing the basic snafu, which all the newbie fall into. It is also valuable for any operator who is interested to improve their bottom line.

How does it work?

Lesson will be publish on Best Eatz for you to evaluate and answer the quizzes

How much is it?

The course is 100% free for anyone interested to better their business

When will it be available?

Since my brother and I are compiling the material it might takes a while for completion. Meanwhile we will publish the completed chapters as soon as we can.

RESTAURANT RED BOOK Offered by Best Eatz 2015 © besteatz.com

Introduction

Congratulation on you decision to improve or to start your dream restaurant. In getting a hold of this manual you have made a very smart move. Any one can open a restaurant, only a few reach the finish line. According to the National Restaurant Association, ninety two percent of restaurant openings end up in bankruptcy.

The major reasons of failure are, lack of proper funding, lack of experience in the restaurant business and lack of business experience an other common factor, no market for their offering. This manual will show the reader how to avoid the major mistakes and blunders, while providing the proper tools to achieve success.

The Restaurant Red Book is a complete manual, on “How To” run efficiently a restaurant.

Everyone–and anyone–will find the ability to successfully achieve his or her dream. Once you have acquired the secrets and master the ropes of the trade you will be able to sail under weather and bring the ship to port.

Forget about all those manuals, which show how to make millions and how to run a restaurant from your hammock in Hawaii. The Restaurant Red Book will introduce you to today’s market, with all the caveats and pot holes to contour. Through samples, that work you will be able to navigate away from Scylla and Charybdis to safety.

I am sure that through out your life you have been able to learn a few things, which might be applied to the restaurant Industry. Let’s start now and find out what you know and what you don’t know.

How to use This Manual

Although this manual is generic, it is very easy to make it your own by only changing a few things. Replace the sample restaurant name of this manual: Joe’s an American Experience with your own, using Word from Microsoft or the Apache free at >>> Open Office available or at >>> Libre Office 

What is needed to improve your restaurant bottom line by twenty percent or more:

• A quiet time, to read through this all manual at least once before taking any action. This way you will get an overview of what to achieve.

• You might even want to print out a copy of this manual, as it might be easier to grasp the content and make necessary changes to fit your specifics.

• A quiet spot, in the store room of your restaurant or a quiet room away from the kids for an hour at a time.

• A serious commitment to improve your bottom line, or to build your business with solid foundations.

2

The Five key elements of a restaurant business

1. Understand How to purchase food and liquors

2. Understand how to manage people

3. Give the guest a great experience every time their honor your establishment

4. The bottom line is the only reason why you are in this business

5. Understand that the restaurant business is not about food, it is part of the

entertainment business. You are the conductor, your staff id the orchestra and

your guests is the audience.

Secret: Understand that the restaurant business is not like any other business. Restaurateurs need a thorough understanding of “All The Steps” needed to be profitable.

3

In order to make this manual your complete own, evaluate what your own situation to

change and adapt to your specifications.

Such as the phone lists of important numbers, employees’ phone list. Your name should

appear instead of “Joe’s an American Experience” (the find and replace command in your *word processor will do this

automatically.)

Those changes are obvious and should not take too long to update. To make any change in the house polices, mission statement use the same format and put your own if you desire. When changes are done make a print of the complete manual and save in a safe place.

Make a second copy this will be your Working Manual. Use a three holes puncher, you can now insert any new page as needed. If you make any change do not forget to update the original in the safe place. Your archived manual as to be in tune to the working one.

The existing policies in your Restaurant Red Book can be used with a minimum amount of tailoring.

When there is legal confrontation it is when every one in the organization get a pat in the back.

Your daily journal will save you hundred of hours of research and drafting time, as you enter daily events. Highlight specific paragraphs for future incorporation in your final tailored made ‘House Policy.’

The TOC is designed with you in mind. The numbers in front of the section will help you

gather only the wanted sections for your final edition.

Including your own policies should reflect the mission statement of your restaurant after

considering the judgments call:

  • What is the reason for this specific policy?

  • Am I required to have it because of the Feds, State law, local ordinance or..?

  • Does enforcing this policy accomplish or reinforce my company’s goals?

  • Is the policy consistent with the company’s philosophy?

  • What have we done in the past to solve issues related to this policy?

  • Does this policy strike a proper balance between management flexibility and

  • fairness to employees?

  • Is the cost, the manpower and time justifies the implementation of this policy?

  • Is this a solution to our problem?

  • Is this a procedure that we can easily incorporate in our business?

Remember it is as bad not to enforce existing policies than not to have any?

The job titles in this book can be changed from director to owner, manager or even Maitre D’ as necessary to fit your restaurant. Keep in mind that policies should comply with federal and state laws and regulations.

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