From the Blog

Smiling business man working at cafe

Diary use & Clear Communication using Cellphone Reminders

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

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Restaurant Broker - Young businessman in suit sitting in cafe bar and talking on the phone

Hospitality and Restaurant Brokers Facilitate a Variety of Business Skills

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

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Hand Restaurant logo design. Restaurant logo with Hand concept vector. Hand and Restaurant logo design

Asset List for Insurance Purposes

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

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Chef examining his food orders

Do You Know Where Your Stock is Moving to Next?

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

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waitress and cooking team at kitchen

Portion Control & Production Staff Duties

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

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Waitron, Service, Motivation & Flow

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

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Checking in and receiving of deliveries and capturing the invoice

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

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Serve money concept

Are all discounts & voids equal?

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

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Mature new small business owner calculating online restaurant bill expenses and taxes

To Monitor your Expenses follow these Steps

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

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Rolls baking in oven displaying temperature

Optiman Temperature Control Sheet

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

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Manager on floor with waitrons guiding them

Managing by Walking Around

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

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Woman cleaning table in restaurant, and man behind her sweeping

How clean is your hospitality business? You are challenged!

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

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Restaurant staff working out costs

Food Cost Control

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

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Restaurant staff's black and white aprons on hanger

Taking Care of your Uniform

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

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