From the Software - Rev. 4th ed.
Successful pre-opening activities for a restaurant venture
Basics of buying or leasing a restaurant
Creating a successful business plan
Steps to secure financing
How to analyze and invest in a restaurant franchise
Effective restaurant layout & remodeling
Basic cost control for restaurants
Dietary and nutritional guidelines
Choose the proper equipment
Inventory, receiving, and storage
Successful kitchen management and control procedures
Essentials of food safety, HACCP, and sanitation
Safety and risk management
Successful bar layout, set up, and location
Bar service, precautions, and legalities
Successful wine management
Management of operational costs and supplies
Computers and food service operations
Managing the dining room and waitstaff
Increase order amount and your bottom line
Finding, recruiting, and hiring great employees
Daily leadership and teambuilding
Control labor cost without sacrificing service or quality
Public relations for your restaurant
How to keep customers coming back for more
Promote your restaurant on the Internet
Add catering to your restaurant
Successful budgeting and profit planning
How to prepare the monthly audit and cost projections
Perform an internal audit on restaurant and bar operations
Basics of selling a restaurant
