Реклама. ООО «ЛитРес», ИНН: 7719571260.
Introduction
Is this for you?
Costing. Costing – What is it?
Developing the recipe
Your master list
Wet weight v dry weight
Cash v percentage margins
Count all the waste
Add on costs
When is food cost not a food cost?
Keep it simple stupid
Test, test, test
Modifying recipes and the cost implications
Sunk costs
Outgoing costs
Costing outside catering
Building a costing system
Cost multipliers for pricing
Pricing – other considerations
Stock. Stock turnover
Stock rotation
Menus. Menu layout
Menu size
Whole dishes or jigsaws
Upsells and pairings
Claims on the menu and transparency
Provenance
Menu synchronisation
Menu Re Engineering
Sourcing and the menu
5 Dimensions of a menu
Marketing. Social media
Marketing channels
Integrated marketing
Marketing response
The sales funnel
Maintaining marketing momentum
Events or food?
Creating a promotion calendar
Blogging
Developing your website for launch
Opening your restaurant and carpet bombing
Your list
Direct email
Discounts and demons
Your restaurant website
Keeping your content current
Building community
Differentiation and positioning
What is marketing?
Morphological analysis
Could video work for you?
Being more sociable
Public relations. Honesty and public relations
The different types of review
Responding to reviews
Getting reviews
Getting into the press
Press release 101
Being blogger friendly
Winning awards
Managing your reputation
Financial Management. Profit
Management accounts
Profit and loss v Balance sheet
Buy versus make decisions
Payback periods
Break even point
Basic ratios
Cashflow
Cash by another name
Writing the bill and staying legal
Factors in profitability
Accrual accounting
Systems. Mobile devices
Choosing the best restaurant system … for you
Face the customer
Privacy
Backup
Security and segregation
Reservations
Basic system operations
Are you ready for service?
Customer relationship management (CRM)
What reports do you want?
Getting your systems to talk to each other
How far does the system spread?
Revenue Protection. Theft policy
Dealing with theft
Cash total ratio
Ullage
Catching them at it
The lowest of the low
Rotation
Service basics. Reservations v Walk Ins
Turning tables
Concepts and themes
Being child friendly
Basic business models. Buffet business model
Fast food
Fixed menus and taster menus
And finally … Read, listen, subscribe and LEARN
The close
“90% of new restaurants fail within their first year because someone out there said, “You know, I like to cook. And people enjoy my food.
Maybe I should start a restaurant!”
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Congestion or toll fees
The list goes on, but these are all reasonably fair excuses to ask for credit notes or threaten to shop elsewhere. If a supplier is honest with you and the request is reasonable, then this is your call, maybe it’s just expensive to deliver in your area.
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