A checklist to review and evaluate critical operational areas in successful restaurant management. Helps you to self-evaluate food and labor cost controls, inventory, facility upkeep and hiring practices.
1. FOR EVERYTHING IT TAKES TO MAKE GOOD RESTAURANTS GREAT
HE
LPING GOOD
RESTAURA
N
TSBECOM
E
GREAT
RAVE REVIEWS UNIVERSITY
PRESENTS THE WORKBOOK SERIES
12 STEPS FOR RESTAURANTS
BOTTOM LINE SUCCESS
What’s a Restaurant Manager to Do?
by Shelley S. Cull, FMP