The following notes below are all very good reasons why you should utilize a management communication diary: Diary = Communication system = All management = Same page = Same Picture Write clear and use one line at a time per sentence. When tasks or Jobs are done tick them off and contra sign. WhatsApp groups …
Diary use & Clear Communication using Cellphone Reminders Read More »
This person comes with a specially kitted experiential toolbox and is not a one-trick pony! These Specialist Brokers are relationship builders who ensure customer satisfaction. They exhibit excellent interpersonal skills and are enthusiastic, persuasive, and likeable communicators. The Specialist Broker did not become one by accident and every morning before he dresses up in the …
Hospitality and Restaurant Brokers Facilitate a Variety of Business Skills Read More »
The design of this list was inspired once after we had serious water damage in a restaurant. I had to fill in the report for the insurance claim and what a battle that was. I had to find the make, model, and serial numbers of all the damaged assets, in many instances I could not …
The People. This is certainly the most crucial part of purchasing a business. The people that will make a difference between a profit or a loss! Before purchasing any business, ensure to write into your agreement that you work shifts in the business that you are purchasing. The employees do not need to know who …
Liabilities and Assets. There is not much to say about liabilities exceeding your assets. It is a ratio that needs to be rectified and managed continuously unless you want to go out of business. You have liabilities, and you have assets in every business. When your liabilities exceed your assets, there are red flags and …
The Food and Beverage Stock. Saleable stock is the food products and alcohol products, that the buyer will have on hand when the handover closes. If the buyer is buying a going-concern business, the buyer will most likely want to keep the existing saleable stock at the close of the handover. Wiki, the definition of …
The Contracts, responsibilities, and cooling-off periods. One of the most important parts of the sale is the premises lease. It is the broker’s responsibility to work closely with the buyer and landlord in negotiating either an assignment of the existing lease, an assignment and modification of the existing lease, or a new lease. Always consider …
Initial tasks, gathering and assessing. The specialist broker’s reputation depends on the quality and accuracy of the information that is required to facilitate a purchase and sale agreement. The base of all the hard work to follow is based on the quality and accuracy of the foundation search. Establish the Value of the Business. The …
Once weekly stock counts are completed it is possible for the manager responsible for this task to establish what stock items need to be ordered for the coming week to ensure complete availability of menu items. This blog ignores the fact that there could be stock variances and other procedures to follow that are not …
Consistency is the name of the game. If your portion sizes vary from one day to another or from one shift to another you will have guests that realize there is inconsistency and you will create complaints. Secondly, you will have fluctuating food costs from week to week, and your cash flow will be a …
Meeting & Greeting Guests People buy from people they like. You need to think fast, understand the approaching clients’ dress and body language quickly, and act. Have your “ice breaker” ready, and give them an unconditional positive smile! Give them a warm welcome however be careful not to overdo the welcoming and cause it to …
Receiving deliveries and checking in the order is the start of one of the most important responsibility circles in your business. This is the first step in checking quality and quantity, two of the most determining factors in your food cost. If the quality is poor you will have stock losses and if you sign …
Checking in and receiving of deliveries and capturing the invoice Read More »
Why are there discounts and voids? Why in certain sections? Why so many by certain people? What are the reasons? Do not just accept discounts and voids! Follow the crumbs and see where the trail leads you. Retain a copy of the bill. Guest details captured. Guest must write the full name and contact number …
There is absolutely no reason for stock items not to balance between items used and items sold. Especially items that are packed singular or used as it is received from the supplier. a Can of coke is a simple example. Balancing of items becomes slightly more complicated when you manufacture and pack an item. a …
The Optiman temperature control sheet assists me to keep track of all equipment that is supposed to maintain a specific temperature. To maintain the cold chain for frozen and defrosting food items is not the only reason to keep a temperature control sheet. A cold chain is a temperature-controlled supply chain. To maintain the cold …
Practice makes perfect, repetition of a specific procedure or action will lay a foundation and become a default action when you are in an emergency or when an accident happens. Safety first and foremost WHEN IN DOUBT “CUT” IT OUT. If you are NOT WELL when arriving for a shift report to your line manager …
Twenty non-negotiables to consider daily to make health and safety awareness easier Read More »
It is not possible for you to know what is happening in your restaurant if you remain stationary in one place. Become and remain informed by walking around and communicating with your team. Do not become predictable and never follow the same route while you are moving through the restaurant. Use this opportunity to follow …
Are your employees and guests safe against pests? Restaurants, commercial kitchens, and other businesses in the foodservice industry have a responsibility for protecting public health by preventing contamination of food and transmission of pest-borne diseases inside their premises. Food safety legislation mandates that food handling businesses terminate pests, and prevent food contamination by taking effective …
How clean is your hospitality business? You are challenged! Read More »
When referring to food cost, we are referring to the actual cost of the raw materials or ingredients required to prepare a meal or menu item that you are selling from your establishment. Food cost percentage will be the same cost expressed as a percentage of the selling price of that specific item. The following …
My uniform is a very personal item and it makes me feel successful. If I do not feel good in my uniform I do not feel comfortable and I doubt if I will be able to create the best meals for my guests! To take my comment one step further, my feet and my shoes …
