How To Manage A Restaurant Business PowerPoint Presentation Slides is custom-tailored for hotel and restaurant industry professionals. Our hospitality management PPT theme enables restaurateurs to consolidate business highlights, challenges, opportunities, and solutions. Demonstrate the present firm situation, weekly restaurant sales report, and competitive landscape analysis using our restaurant management PowerPoint template. Illustrate a sound restaurant management system like centralized data management through our food and beverage business PPT slides deck. The hospitality service PowerPoint presentation outlines the vital point of sale aspects such as selecting POS, POS interface, and POS up-gradation system. The extensive layout of this service industry PPT template offers a blueprint of a well managed and well-thought-out restaurant management. The stunning F&B industry PowerPoint theme helps you to compile data that is crucial to real-life implementation. From safety management to staff management, you can conveniently edit the restaurant business PPT templates to personalize information. So, hit the download button to get access to the comprehensive restaurant management PowerPoint presentation. https://bit.ly/2WjJS0r

1. How to Manage
Restaurant Business
Your Company Name

2. • Selecting suitable Point of Sale system
• Inventory Management
Efficient Handling of Restaurant Operations
Managing Restaurant Staff
Improving food and workplace safety standards
Add Text Here
Add Text Here
2
Objectives for Restaurant Management

3. 3
Table of Contents
Where are We Lagging01.
• Current Challenges
• Firm Present Scenario
• Weekly Sales Report
• Competitive Analysis
Possible Solutions for
Managing Restaurant
02.
Restaurant Management System03.
• Restaurant Management System
Solutions
• Introducing Restaurant
Management System
Inventory Management05.
• Restaurant Inventory Management
• Inventory Management System
Point of Sale04.
• Upgrading Point of Sale System
• Point of Sale Interface
• Implementing Cashier Counter Interface
• Kitchen Display System – KOT Handling
• Choosing POS System for Effective
Restaurant Management
Managing Restaurant Staff06.
• Improving Staff Management
o Managing Employees Information
o Online Attendance System
o Operational Checklist
• How to Retain Employees in Restaurant?
Safety Management07.
• Food Safety
o Daily Production Sheet
o Dry Food Storage Record
Maintenance
o Product Cycle Checklist
o Food Safety Checklist
• Workplace Safety
o Food Borne Illness Incident Reporting
o Possible Hazards in Restaurant
o How to Handle Hazards?
Restaurant Marketing Management08.
• Marketing Management for
Customer Engagement
• Ways to Increase Sales on
Weekdays
Implementation of Restaurant
Management System
09.
• Impact of Successful Implementation of
Restaurant Management System
• Cost Savings – Restaurant Staff Scheduling
Financial Analysis10.
• Projected Income Statement
• Projected Cash Flow
• Projected Balance Sheet
• Monthly Sales Forecast

4. Possible Solutions for
Managing Restaurant
02.
Restaurant Management System03.
• Restaurant Management System
Solutions
• Introducing Restaurant
Management System
Inventory Management05.
• Restaurant Inventory Management
• Inventory Management System
Point of Sale04.
• Upgrading Point of Sale System
• Point of Sale Interface
• Implementing Cashier Counter Interface
• Kitchen Display System – KOT Handling
• Choosing POS System for Effective
Restaurant Management
Managing Restaurant Staff06.
• Improving Staff Management
o Managing Employees Information
o Online Attendance System
o Operational Checklist
• How to Retain Employees in Restaurant?
Safety Management07.
• Food Safety
o Daily Production Sheet
o Dry Food Storage Record
Maintenance
o Product Cycle Checklist
o Food Safety Checklist
• Workplace Safety
o Food Borne Illness Incident Reporting
o Possible Hazards in Restaurant
o How to Handle Hazards?
Restaurant Marketing Management08.
• Marketing Management for
Customer Engagement
• Ways to Increase Sales on
Weekdays
Implementation of Restaurant
Management System
09.
• Impact of Successful Implementation of
Restaurant Management System
• Cost Savings – Restaurant Staff Scheduling
Financial Analysis10.
• Projected Income Statement
• Projected Cash Flow
• Projected Balance Sheet
• Monthly Sales Forecast
4
Table of Contents
Where are We Lagging01.
• Current Challenges
• Firm Present Scenario
• Weekly Sales Report
• Competitive Analysis

5. Current Challenges Faced by Restaurant
Restaurant is facing issue in managing its daily operational activities due to outdated restaurant management system which results in deteriorating sales, dissatisfied employees and increase in
workplace incidents/ accidents.
5
Highlights- The firm is facing various issues in the absence of advanced integrated system for handling
restaurant operations
• Revenues are decreasing by 15% as compared
to last quarter
• There is increase in operating expenses by 20%
compared to last quarter.
• Add text here
Deteriorating Sales
• Firm needs to upgraded its management system
software to – handle its customers orders to reduce is
order cancellation rate and order wait time
• Enlisted are the software used by firm-
o Billing (POS) – XYZ
o Inventory Management – ABC
• Add Text Here
Restaurant Management System
is not up to Date
• The firm is facing high employee attrition rate which
is 12% (last month of June) as compared to 2% (in
Jan)
• Add Text Here
• Add Text Here
Dissatisfied Employees
• Poor working conditions
• Firm is facing rise in number of incidents 24 (last
month of June) as compared to 12 (in Jan)
• Add Text Here
Rise in Workplace
Accidents/Incidents
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6. Firm Present Scenario
This slide provides the information about the firm’s present situation in terms of financial performance, customer orders, employee attrition rate and workplace incidents reporting.
6
Financial Performance ($)
-40,000
-20,000
0
20,000
40,000
60,000
80,000
100,000
120,000
140,000
Jan Feb Mar Apr May Jun
Revenues Profits Operating Expenses Food Cost of Goods
Employee Attrition Rate (%)
0%
2%
4%
6%
8%
10%
12%
14%
Jan Feb Mar Apr May Jun
Customer Order Issues
0%
5%
10%
15%
20%
25%
30%
35%
40%
0
5
10
15
20
25
30
35
40
Jan Feb Mar Apr May Jun
Wait Time (mins) Order Cancellation Rate (%)
Workplace Incident Reporting
0
5
10
15
20
25
30
35
40
Jan Feb Mar Apr May Jun
Number of Accidents Reported Food Borne Illness
This graph/chart is linked to excel, and changes automatically based on data. Just left click on it and select “Edit Data”.

7. Restaurant Weekly Sales Report
This slide portrays the sales report with number of customers, food items sold on weekly basis. It provides information about how much sales are generated on per day basis. This helps the firm
in segregating the days with minimum and maximum sales.
7
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# Customers Covers Food % by Week
Monday
Breakfast
Lunch 90 1.0 791
Dinner 110 1.3 1,511
Daily Totals 200 2,303 11.6%
Tuesday
Breakfast
Lunch 95 1.1 835
Dinner 110 1.3 1,511
Daily Totals 205 2,346 11.9%
Wednesday
Breakfast
Lunch 100 1.2 879
Dinner 120 1.4 1,649
Daily Totals 220 2,528 12.8%
Thursday
Breakfast
Lunch 110 1.3 967
Dinner 125 1.5 1,718
Daily Totals 235 2,684 13.6%
Friday
Breakfast
Lunch 130 1.5 1,143
Dinner 180 2.1 2,473
Daily Totals 310 3,616 18.3%
Saturday
Breakfast
Lunch 130 1.5 1,143
Dinner 180 2.1 2,473
Daily Totals 310 3,616 18.3%
Sunday
Breakfast
Lunch 110 1.3 967
Dinner 125 1.5 1,718
Daily Totals 235 2,684 13.6%
Weekly Totals 1715 (Totals in USD $) 19,777
Note - Days on which firm is experiencing minimum
sales – Monday (11.6%) and Tuesday (11.9%),
Estimated Square Feet
Avg Lunch Price
Avg Dinner Price
Number of Seats
3400
8.79
13.74
86

8. Competitive Analysis of Restaurant Industry
This slide helps in providing information regarding the existing competitors. The firm is compared to its competitors on various parameters such as – sitting, price range, number of
employees, etc.
8
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Highlights - It will help the firm in analyzing its position in terms of its competitors and on what parameters it can improve as compared to them
Own Firm Competitor 1 Competitor 2 Competitor 3
2005 1981 1997 2003
35 40 20 50
28 32 24 26
Lunch and Dinner Breakfast and Lunch Breakfast and Lunch 3 Meals/ Day
$12 – 45 $8 - $35 $10 -$28 $6 - $24
12 :00 PM – 12 :00 AM 6:30 AM – 2:30 PM 6:30 AM – 2:30 PM 7:00 AM – 9:00 PM
$2.1 million $2.4 million $1.96 million $2.2 million
Premium Premium Mass Mass
Parameters
Established
Sitting
Employees
Meals
Price Range
(per head)
Hours
Revenue
(annual)
Perceived
Quality
The following Restaurants are located within a five-mile radius of XYZ

9. 9
Table of Contents
Possible Solutions for
Managing Restaurant
02.
Where are We Lagging01.
• Current Challenges
• Firm Present Scenario
• Weekly Sales Report
• Competitive Analysis
Restaurant Management System03.
• Restaurant Management System
Solutions
• Introducing Restaurant
Management System
Inventory Management05.
• Restaurant Inventory Management
• Inventory Management System
Point of Sale04.
• Upgrading Point of Sale System
• Point of Sale Interface
• Implementing Cashier Counter Interface
• Kitchen Display System – KOT Handling
• Choosing POS System for Effective
Restaurant Management
Managing Restaurant Staff06.
• Improving Staff Management
o Managing Employees Information
o Online Attendance System
o Operational Checklist
• How to Retain Employees in Restaurant?
Safety Management07.
• Food Safety
o Daily Production Sheet
o Dry Food Storage Record
Maintenance
o Product Cycle Checklist
o Food Safety Checklist
• Workplace Safety
o Food Borne Illness Incident Reporting
o Possible Hazards in Restaurant
o How to Handle Hazards?
Restaurant Marketing Management08.
• Marketing Management for
Customer Engagement
• Ways to Increase Sales on
Weekdays
Implementation of Restaurant
Management System
09.
• Impact of Successful Implementation of
Restaurant Management System
• Cost Savings – Restaurant Staff Scheduling
Financial Analysis10.
• Projected Income Statement
• Projected Cash Flow
• Projected Balance Sheet
• Monthly Sales Forecast

10. Possible Solutions for Managing Restaurant
The effective restaurant management will be achieved through various solutions such effective tracking of stock through inventory management, data consolidation through restaurant management system, smooth
ordering process through point of sale upgradation, reducing employee attrition with staff management, improving safety standards and engaging customers through marketing.
10
Restaurant
Management System
• Data Aggregation
• Secure Data Management
• Add Text Here
• Add Text Here
Point of Sale
Upgradation
• It will help firm in billing, invoicing,
data collection
• Ensuring smooth order processing
• Better communication between
kitchen, waiter and cashier
• Add Text Here
• Add Text Here
Inventory
Management
• Effective Handling of stock in order
to avoid overstocks and stockouts
• Improved inventory workflow with
less wastage, thefts, and voids
• Add Text Here
• Add Text Here
Managing
Restaurant Staff
• Managing Employee Information
• Attendance Tracking
• Ways through which firm can retain
its employees
• Add Text Here
• Add Text Here
Safety
Management
• Maintaining food safety – daily
production sheet
• Ensuring workplace safety –
handling hazards
• Add Text Here
• Add Text Here
• Add Text Here
Restaurant
Marketing Management
• Help in increasing sales in weekdays
through special offers and
promotions
• Rewarding customers through loyalty
programs
• Add Text Here
• Add Text Here
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11. 11
Table of Contents
Where are We Lagging01.
• Current Challenges
• Firm Present Scenario
• Weekly Sales Report
• Competitive Analysis
Possible Solutions for
Managing Restaurant
02.
Inventory Management05.
• Restaurant Inventory Management
• Inventory Management System
Point of Sale04.
• Upgrading Point of Sale System
• Point of Sale Interface
• Implementing Cashier Counter Interface
• Kitchen Display System – KOT Handling
• Choosing POS System for Effective
Restaurant Management
Managing Restaurant Staff06.
• Improving Staff Management
o Managing Employees Information
o Online Attendance System
o Operational Checklist
• How to Retain Employees in Restaurant?
Safety Management07.
• Food Safety
o Daily Production Sheet
o Dry Food Storage Record
Maintenance
o Product Cycle Checklist
o Food Safety Checklist
• Workplace Safety
o Food Borne Illness Incident Reporting
o Possible Hazards in Restaurant
o How to Handle Hazards?
Restaurant Marketing Management08.
• Marketing Management for
Customer Engagement
• Ways to Increase Sales on
Weekdays
Implementation of Restaurant
Management System
09.
• Impact of Successful Implementation of
Restaurant Management System
• Cost Savings – Restaurant Staff Scheduling
Financial Analysis10.
• Projected Income Statement
• Projected Cash Flow
• Projected Balance Sheet
• Monthly Sales Forecast
Restaurant Management System03.
• Restaurant Management System
Solutions
• Introducing Restaurant
Management System

12. Restaurant Management System Solutions
12
The purpose of this slide is to display the various solutions that the restaurant management system will provide. It will allow firm in consolidating information related to restaurant
operational activities, sales, inventory, orders, etc. Real time data synchronization is possible.
Centralized Back Office
01
02
Central Kitchen
Call Center/ Customer Service
04
03
Online Ordering
In-Store Point of Sale
05
Cashier Counter
06
Take Away Counter
07
Waiter Ordering
08
Customer Self-Ordering
09
Kitchen Display
10
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13. Key Takeaways
Head Office
Real Time Data Aggregation
and Synchronization
Head office view consolidated sales,
customers, inventory, payment and
expenses information
Centralized
Data Management
Head office control and manage master data
regarding product catalogue, pricing and
promotion for different stores and maintains
consistency among stores.
Inventory Stock
Movement Tracking
Inventory lookups across various sales
channels Automatic generation of
purchase order and track order based on
inventory levels
Restaurant
POS - 2
Cash
Counter
Kitchen-
Display - 1
Kitchen
Display - 1
Restaurant
POS - 1
Cash
Counter
Your Text
Here
Your Text
Here
Central
Kitchen
13
Introducing Restaurant Management System
The firm is looking forward in launching a management software in order handle restaurant operations. This system will help our firm in capturing transactions, managing inventory, etc.
This slide is 100% editable. Adapt it to your needs and capture your audience's attention.

14. 14
Table of Contents
Where are We Lagging01.
• Current Challenges
• Firm Present Scenario
• Weekly Sales Report
• Competitive Analysis
Possible Solutions for
Managing Restaurant
02.
Restaurant Management System03.
• Restaurant Management System
Solutions
• Introducing Restaurant
Management System
Inventory Management05.
• Restaurant Inventory Management
• Inventory Management System
Managing Restaurant Staff06.
• Improving Staff Management
o Managing Employees Information
o Online Attendance System
o Operational Checklist
• How to Retain Employees in Restaurant?
Safety Management07.
• Food Safety
o Daily Production Sheet
o Dry Food Storage Record
Maintenance
o Product Cycle Checklist
o Food Safety Checklist
• Workplace Safety
o Food Borne Illness Incident Reporting
o Possible Hazards in Restaurant
o How to Handle Hazards?
Restaurant Marketing Management08.
• Marketing Management for
Customer Engagement
• Ways to Increase Sales on
Weekdays
Implementation of Restaurant
Management System
09.
• Impact of Successful Implementation of
Restaurant Management System
• Cost Savings – Restaurant Staff Scheduling
Financial Analysis10.
• Projected Income Statement
• Projected Cash Flow
• Projected Balance Sheet
• Monthly Sales Forecast
Point of Sale04.
• Upgrading Point of Sale System
• Point of Sale Interface
• Implementing Cashier Counter Interface
• Kitchen Display System – KOT Handling
• Choosing POS System for Effective
Restaurant Management

15. • Allow customer to pay through different modes : Cash Card,
Coupon, Digital Wallets
• Secured Payment Processing
• Add Text Here
Flexible
Payment System
• Offer special deals, coupons, gift vouchers in order to increase
customer footfalls and sales
• Add Text Here
Offers
and Coupons
• Centralized Vendor Management
• Real Time Inventory Updates
• Stock in Hand Information
• Reduction in wastage, overstocking, misuse, etc.
• Add Text Here
Automated
Inventory Management
• Effective tracking of all dishes including seasonal dishes details
• Consolidated information of all dishes’ recipes with preparation information
• Add Text Here
Menu and
Recipe Management
Upgrading Point of Sale System
15
This slide is 100% editable. Adapt it to your needs
and capture your audience's attention.
This slide provides information regarding the point of sale system that firm is going to implement in its current operations with all the features of the system. It is an effective tool for the business
owner to assess and manage the business.

16. Point of Sale Interface
This slide presents the point of sale system showcasing total sales generated, purchase summary, pending orders, etc.
16
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No. of Invoices : 10
Total Sales
$9800
No. of Invoices : 0
Total Discount
$500
No. of Invoices : 0
Total Due
$0
No. of Cancelled Orders : 0
Pending Orders
0
Repeat Customers : 0
Total Customers
52
No. of Expenses : 5
Total Expense
$4500
$9800
$0
$5,000
$10,000
$15,000
1/8/2019
Sales Summary
Purchase Summary
Last purchased
amount - $275
Top Expenses Popular Products
7
5 4 3 3
0
2
4
6
8
Sausage
(Chicken)
Chicken Cheese Salami (Chicken)
Chease
Paneer Burger Salami Burger67%
7%
10%
11%
Fuel
ExpensesAdvertising
& Marketing…
Electricity
Expenses
Accounting &
Bookkeeping Services
Computer
& Internet
Create Bill
Create Estimation
Create Order

17. Implementing Cashier Counter Interface
This slide is displaying the salient features of checkout counter and how it will help the cashier in handling orders and cash.
17This slide is 100% editable. Adapt it to your needs
and capture your audience's attention.
Easy Management of Orders
All Payments Collection Reconciliation
Assess Table Status
Resolve Customer Complaints
Management of Locally Purchased Raw Materials
Staff Communication and Monitoring
Add Text Here

18. Kitchen Display System – KOT Handling
18
The kitchen display feature will help chef in handling orders so that no order get missed out and for efficient handling of orders.
Automatic KOT generation for Chef
KOT pops on Kitchen Display on FIFO basis
Track kitchen efficiency and average preparation time for menu item
Prevent Risk of Missing out Order
Single and Multi Department-based Orders
Add Text Here
Add Text Here
*KOT – Kitchen Order Tickets
This slide is 100% editable. Adapt it to your needs and capture your
audience's attention.

19. Choosing POS System for Effective Restaurant Management
19
The firm will automate its time – exhaustive and manual sections of restaurant management. This slide will help firm in choosing the suitable POS system by analyzing them on
several parameters.
Software Functionality Ease of Use Value for Money Customer Support
Maintenance
Service
Cost Comments
Toast PS ✗ ✓ ✓ ✗ ✓ $25000 Add Text Here
Upserve ✓ ✓ ✓ ✓ ✗ $20000 Add Text Here
Lavu POS ✓ ✗ ✓ ✓ ✗ $27000 Add Text Here
Touch Bistro ✓ ✓ ✗ ✓ ✗ $35000 Add Text Here
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20. 20
Table of Contents
Where are We Lagging01.
• Current Challenges
• Firm Present Scenario
• Weekly Sales Report
• Competitive Analysis
Possible Solutions for
Managing Restaurant
02.
Restaurant Management System03.
• Restaurant Management System
Solutions
• Introducing Restaurant
Management System
Point of Sale04.
• Upgrading Point of Sale System
• Point of Sale Interface
• Implementing Cashier Counter Interface
• Kitchen Display System – KOT Handling
• Choosing POS System for Effective
Restaurant Management
Managing Restaurant Staff06.
• Improving Staff Management
o Managing Employees Information
o Online Attendance System
o Operational Checklist
• How to Retain Employees in Restaurant?
Safety Management07.
• Food Safety
o Daily Production Sheet
o Dry Food Storage Record
Maintenance
o Product Cycle Checklist
o Food Safety Checklist
• Workplace Safety
o Food Borne Illness Incident Reporting
o Possible Hazards in Restaurant
o How to Handle Hazards?
Restaurant Marketing Management08.
• Marketing Management for
Customer Engagement
• Ways to Increase Sales on
Weekdays
Implementation of Restaurant
Management System
09.
• Impact of Successful Implementation of
Restaurant Management System
• Cost Savings – Restaurant Staff Scheduling
Financial Analysis10.
• Projected Income Statement
• Projected Cash Flow
• Projected Balance Sheet
• Monthly Sales Forecast
Inventory Management05.
• Restaurant Inventory Management
• Inventory Management System

21. Restaurant Inventory Management
This slide presents information about the inventory management system which will help firm in handling inventory. It will help the firm in tracking inventory and stock usage, with real
time updates on inventory in hand.
21
Managing Inventory Using FIFO
• Inventory items line up according to expiry dates
• Setting storage limit by tracking weekly and monthly orders
• Add Text Here
Restricted Access to Usage Data
• Allocating separate credentials and access controls to managers,
chefs, waiter and cashiers
• Tracking activities related inventory in order to eliminate theft and
wastage
POS with Inventory & Stock Management
• Tracking stock level
• Managing inter-warehouse transfer
• Add Text Here
Regular Check on Inventory Usage
• Setting maximum and minimum storage levels to
keep inventory fresh and in edible state
• Add Text Here
Recipe Management
• Configuration of all the recipes in restaurant POS system in order to
ensure the taste remains intact
• Add Text Here
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22. Inventory Management System(1/2)
In this slide, inventory is managed by tracking the product quantity, reorder level and checking whether the product is in surplus or there is a shortage of the product.
22
Available Items 26
Item Name Item Category Quantity Reorder Level Status
Apple Pie Cakes 60 10 Surplus
Black Forest Cakes 42 Pcs 22 Pcs Surplus
Brownie General 96 1 Surplus
Burger General 1 1 Surplus
Carton 4*4 - 50 Pcs 1 Surplus
Cheese Sandwich General 25 0 Surplus
Chicken Sandwich General 22 0 Surplus
Chocolate Milkshake General -8 1 Critical
Search by Item Name Filter
Inward Transfer Out Adjustment Wastage Reorder Level
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23. Inventory Management System(2/2)
Stock items are managed in restaurant by keeping track of food items in terms of their quantity, reorder level, unit price if each stock item. It will help in handling food demand during
peak hours, tracking expired product, etc.
23
IN0001 Item 1 Desc 1 $56 25 $8607 3 50 Add Text Here
IN0002 Item 2 Desc 2 $38 132 $1872 15 100 Add Text Here
IN0003 Item 3 Desc 3 $59 176 $10384 2 50 Add Text Here
IN0004 Item 4 Desc 4 $53 122 $8750 9 100 Add Text Here
IN0005 Item 5 Desc 5 $28 62 $396 12 50 Add Text Here
IN0006 Item 6 Desc 6 $26 46 $4650 13 150 Add Text Here
IN0007 Item 7 Desc 7 $42 96 $7198 11 50 Add Text Here
IN0008 Item 8 Desc 8 $32 186 $8640 6 150 Add Text Here
IN0009 Item 9 Desc 9 $90 151 $12216 4 50 Add Text Here
Inventory ID Name Description Unit
Price ($)
Quantity
in Stock
Inventory
Value ($)
Reorder
Level
Quantity in
Reorder
Comments
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24. 24
Table of Contents
Where are We Lagging01.
• Current Challenges
• Firm Present Scenario
• Weekly Sales Report
• Competitive Analysis
Possible Solutions for
Managing Restaurant
02.
Restaurant Management System03.
• Restaurant Management System
Solutions
• Introducing Restaurant
Management System
Inventory Management05.
• Restaurant Inventory Management
• Inventory Management System
Point of Sale04.
• Upgrading Point of Sale System
• Point of Sale Interface
• Implementing Cashier Counter Interface
• Kitchen Display System – KOT Handling
• Choosing POS System for Effective
Restaurant Management
Safety Management07.
• Food Safety
o Daily Production Sheet
o Dry Food Storage Record
Maintenance
o Product Cycle Checklist
o Food Safety Checklist
• Workplace Safety
o Food Borne Illness Incident Reporting
o Possible Hazards in Restaurant
o How to Handle Hazards?
Restaurant Marketing Management08.
• Marketing Management for
Customer Engagement
• Ways to Increase Sales on
Weekdays
Implementation of Restaurant
Management System
09.
• Impact of Successful Implementation of
Restaurant Management System
• Cost Savings – Restaurant Staff Scheduling
Financial Analysis10.
• Projected Income Statement
• Projected Cash Flow
• Projected Balance Sheet
• Monthly Sales Forecast
Managing Restaurant Staff06.
• Improving Staff Management
o Managing Employees Information
o Online Attendance System
o Operational Checklist
• How to Retain Employees in Restaurant?

25. Managing Employees Information
25
TimeTec
User ID
Name
Company/
Branch
Department Section Designation Mobile Contact
TimeTec
Account
Issuance Date
Last Sign In Suspended Edit
1 Qasih Seattle Chef Manager 123-1234567 01/06/2019
2 Jason Seattle Chef Executive 01/06/2019
07/07/2019
23:53:44
3 Natta Seattle Server Senior Manager 01/06/2019
22/02/2019
11:59:03
17 Qasim Seattle Chef
Senior
Executive
01/07/2019
18 Salma Seattle Chef Executive 28/07/2015
11 Kylie Seattle Server Manger 13/08/2019
12 Khloe Seattle Chef Executive 14/08/2019
14 Nigel Seattle Chef Technician 08/09/2019
30 Freddie Seattle Server CEO 04/11/2019
All All NoAll
The firm will keep information about their staff in terms of their name, designation, contact details, etc.
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26. Software Features Additional
Features
Cost
Attendance
Tracking
Leave
Management
Shift
Scheduling
Cross Platform
Compatibility
Zoho People ✓ ✗ ✓ $25000 Workload Management $50 per month
Bitrix 24 ✓ ✓ ✓ $20000 Task Dependencies $35 per month
Avaza ✓ ✗ ✓ $27000 Quoting and Billing $27 per month
Timecamp ✓ ✓ ✗ $35000 Add Text Here $18 per month
Online Attendance System for Restaurant
Online attendance system will aid the firm as well the staff in keeping track of attendance to prevent loss of time and productivity. The firm will choose the most suitable attendance tracking
software with enough features to render optimum functionality.
26
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27. This slide is 100% editable. Adapt it to your needs and capture your audience's attention.
Operational Checklist
The operational checklist will be used in order to keep track about daily operational activities. This is achieved by segmenting task into various stations such as – wait station, food to go area,
tables and tabletops. This checklist will be duly filled on daily basis .
27
Week Starting Mon Tue Wed Thu Fri Sat Sun
Station 1 - Wait Station:
Clean & Wipe down wait station
Stock & ice down milk & cream
Stock sugar & sweeteners, coffee, decaf, tea, bottled drinks
Stock glasses, straws, napkins, coffee cups & saucers
Cut lemons & limes
Ice down garnishes
Brew coffee & tea
Have back-up beverage canisters & CO2 tanks ready to replace empties
Server Station 2 – Food To-Go Area:
Stock to-go area with to-go containers, napkins, cups, lids, plastic silverware & to-go bags
Fold to-go plastic silverware with napkin, salt & pepper packet, tie with rubber band
Insert to-go menus into to-go bags
Server Station 3 – Tables:
Take down chairs
Clean & Wipe table tops
Clean & Wipe chairs & booths
Align & straighten chairs
Check floor & sweep/mop if necessary
Station 4 – Table Tops:
Set Tables – flatware, glassware, napkin
Refill salt & pepper
Clean condiment holders
Stock sugar, sweeteners, ketchup, table sauces
Fold additional napkins
Clean & setup centrepieces (Flowers/ Candies)
Place clean ashtraya on tables in smoking section

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How to Retain Employees in Restaurant?
This slide presents the various strategies firm can use in order to retain its staff. Firm can retain its staff by offering them fair compensation, providing them training and support, and
appreciating staff.
28
• Well established training procedures for skills development
• Reinforcing proper behavior, teamwork
• Training staff in delivering exceptional services in order to generate more tips through upselling
• Add Text Here
• Provide Market – Matched Compensation in order to reduce staff turnover
• Providing compensation during injuries –
o Medical Care – rehabilitative service benefits include medical, vocational and psychological rehabilitation
o Disability Benefits - weekly payments based on injury severity
o Death Benefits – pay benefits based on employee’s average wages to spouse
• Rewarding employees will encourage positive contributions. Provide perks like –
o Small dollar gift cards of $200, $250 value
o Free Meal/ Coffee
Ensuring Training & Support
Offer Fair Compensation
Staff Appreciation

29. 29
Table of Contents
Where are We Lagging01.
• Current Challenges
• Firm Present Scenario
• Weekly Sales Report
• Competitive Analysis
Possible Solutions for
Managing Restaurant
02.
Restaurant Management System03.
• Restaurant Management System
Solutions
• Introducing Restaurant
Management System
Inventory Management05.
• Restaurant Inventory Management
• Inventory Management System
Point of Sale04.
• Upgrading Point of Sale System
• Point of Sale Interface
• Implementing Cashier Counter Interface
• Kitchen Display System – KOT Handling
• Choosing POS System for Effective
Restaurant Management
Managing Restaurant Staff06.
• Improving Staff Management
o Managing Employees Information
o Online Attendance System
o Operational Checklist
• How to Retain Employees in Restaurant?
Restaurant Marketing Management08.
• Marketing Management for
Customer Engagement
• Ways to Increase Sales on
Weekdays
Implementation of Restaurant
Management System
09.
• Impact of Successful Implementation of
Restaurant Management System
• Cost Savings – Restaurant Staff Scheduling
Financial Analysis10.
• Projected Income Statement
• Projected Cash Flow
• Projected Balance Sheet
• Monthly Sales Forecast
Safety Management07.
• Food Safety
o Daily Production Sheet
o Dry Food Storage Record
Maintenance
o Product Cycle Checklist
o Food Safety Checklist
• Workplace Safety
o Food Borne Illness Incident Reporting
o Possible Hazards in Restaurant
o How to Handle Hazards?

30. Daily Production Sheet
30
Menu Temperature (0F) Time Quantity Prepared
Breakfast
Breakfast Wrap 160 degree F 9:45 am 36
Your Text Here Your Text Here Your Text Here Your Text Here
Your Text Here Your Text Here Your Text Here Your Text Here
Your Text Here Your Text Here Your Text Here Your Text Here
Lunch
Your Text Here Your Text Here Your Text Here Your Text Here
Your Text Here Your Text Here Your Text Here Your Text Here
Your Text Here Your Text Here Your Text Here Your Text Here
Your Text Here Your Text Here Your Text Here Your Text Here
Dinner
Your Text Here Your Text Here Your Text Here Your Text Here
Your Text Here Your Text Here Your Text Here Your Text Here
Your Text Here Your Text Here Your Text Here Your Text Here
Your Text Here Your Text Here Your Text Here Your Text Here
The daily production sheet will be used to keep track of the food item prepared in breakfast, lunch, dinner in terms of quantity of food prepared, preparation time, etc.
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31. Dry Food Storage Record Maintenance
The restaurant is required to keep the record of the dry food that is stored to maintain the food safety. This sheet will be duly filled by the kitchen manager on regular basis. This will
help in discarding stale or expired food.
31
Day Time Temperature Clean Locked Items on Shelves Corrective Action
1 19 April 2019; 4:55 PM 65 degree F Yes; 5:25 PM Yes; 5:35 PM 5 Add text here
2 Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here
3 Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here
4 Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here
5 Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here
6 Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here
7 Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here
8 Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here
9 Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here
10 Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here
11 Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here
12 Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here
13 Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here
14 Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here
15 Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here
16 Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here
17 Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here
18 Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here
19 Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here
20 Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here
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32. Product Cycle Checklist
The restaurant is required to keep the record of the freshness of food items stored. This sheet will be duly filled by the kitchen manager on regular basis. This will help in discarding
stale or expired food.
32
Food Item Day Checked Discard Date
Ground Meat 15 April 2019 19 April 2019
Canned Tuna 25 April 2019 29 April 2019
Almond Butter 25 April 2019 29 April 2019
Add Text Here Add Text Here Add Text Here
Add Text Here Add Text Here Add Text Here
Add Text Here Add Text Here Add Text Here
Add Text Here Add Text Here Add Text Here
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33. Food Safety Checklist – Employee Orientation
The firm will maintain its food quality and safety standard by orienting its staff on how to maintain cleanliness and hygiene. Every team lead will keep check on their respective staff
and this checklist will be filled on daily basis.
33
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Personal Hygiene
Cleaning & Sanitizing
Hand Washing
Procedures ✔ Comments
Clean Designated Uniform ✔ Add Text Here
Hair Restraint –Hair Cover Up ✔ Add Text Here
Fingernails – Clean, Short, Unpolished ✔ Add Text Here
Eating, Drinking on Designated Areas Only ✔ Add Text Here
Add Text Here ✔ Add Text Here
Following Up Handwashing Procedure ✔ Add Text Here
Use of Disposable Gloves – when to replace and how to use ✔ Add Text Here
Add Text Here ✔ Add Text Here
Add Text Here ✔ Add Text Here
Add Text Here ✔ Add Text Here
Linen and Laundry Use ✔ Add Text Here
Cleaning Solutions Usage ✔ Add Text Here
Sanitizing Solutions Usage ✔ Add Text Here
Accessing Material Safety Data Sheet ✔ Add Text Here
Add Text Here ✔ Add Text Here

34. Food Borne Illness Incidence Reporting
34
Parameters Description Comments
Suspected Food Item Undercooked Eggs Add Text Here
Incident Summary Add Text Here Add Text Here
Symptoms & Duration
• Diarrhea
• Vomiting
• Itchiness
• Numbness
Add Text Here
Bag, Label, Date Add Text Here Add Text Here
Current Storage Location of Food Refrigerator Add Text Here
Is Medical Treatment Sought
• Yes
• No
Add Text Here
Investigative Action Add Text Here Add Text Here
Corrective Action Add Text Here Add Text Here
The restaurant should report incidents which are related to food in terms of stale or expiry food resulting illness.
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35. Possible Hazards in Restaurant
35
The firm can be exposed to various kinds hazards which can generate havoc results. These hazards can arise due to dangerous objects like hot, sharp objects; dangerous tasks like heavy
lifting/climbing and poor working conditions.
• Sharp Objects
o Knives
o Broken Glass
o Shredders
• Objects that cause Slips
and Falls
o Cords
o Slippery Floors
o Cluttered Exits
• Hot Objects
o Grills and Stove Tops
o Ovens and Boilers
o Deep Fryers
• Chemicals
o Cleaning Products
o Pesticides
o Dish Washing Products
Deteriorating Working Conditions
• Not Enough Staff
• Heavy Workload
• Working Long Periods with No Breaks
• Working Alone
• Bad Equipment Tools
• Improper Ventilation System
• Poor Air Quality (Smoke)
• No Alarm System
• Not Enough Workspace
• Not Enough Workspace
• Working In Extreme Temperatures
(too cold or hot area)
• Lack of Training
Dangerous Objects
Dangerous Tasks
• Lifting and Climbing
o Heavy Lifting
o Awkward Lifting/ Bending/
Reaching
o Climbing to Reach Things
• Repetitive movements
o Cutting/Chopping
o Cleaning/ Mopping/ Sweeping
o Add Text Here
• Cooking
o Standing for Long Hours
o Add Text Here
o Add Text Here
This slide is 100% editable. Adapt it to your needs and capture your audience's attention.

36. How to Handle Hazards?
In order to avoid hazardous situation, the firm should take necessary steps. This slide displays various kinds of hazards and the preventive measures taken.
36
Slippery Floors
• Use caution signs on wet floors
• Use non slip mats
• Wear non slip, sturdy footwear
Your Text Here
Sharp Objects
• Clean up broken glass
• Wear steel mesh gloves while cutting
• Store sharp knives in sheaths or racks
Your Text Here
Prolonged standing
• Use anti fatigue mats
• Wear footwear with well cushioned soles
• Add text here
Your Text Here
Exposure to extreme temperatures
• Wear protective equipment – gloves or protective aprons
• Wear breathable clothing
• Add text here
Your Text Here
Carrying and lifting heavy objects
• Use wheeled carts for objects transportation
• Avoid twisting while lifting
• Do not overreach
Your Text Here
Hazard Type Preventive Measures Person Assigned
This slide is 100% editable. Adapt it to your needs and capture your audience's attention.

37. 37
Table of Contents
Where are We Lagging01.
• Current Challenges
• Firm Present Scenario
• Weekly Sales Report
• Competitive Analysis
Possible Solutions for
Managing Restaurant
02.
Restaurant Management System03.
• Restaurant Management System
Solutions
• Introducing Restaurant
Management System
Inventory Management05.
• Restaurant Inventory Management
• Inventory Management System
Point of Sale04.
• Upgrading Point of Sale System
• Point of Sale Interface
• Implementing Cashier Counter Interface
• Kitchen Display System – KOT Handling
• Choosing POS System for Effective
Restaurant Management
Managing Restaurant Staff06.
• Improving Staff Management
o Managing Employees Information
o Online Attendance System
o Operational Checklist
• How to Retain Employees in Restaurant?
Safety Management07.
• Food Safety
o Daily Production Sheet
o Dry Food Storage Record
Maintenance
o Product Cycle Checklist
o Food Safety Checklist
• Workplace Safety
o Food Borne Illness Incident Reporting
o Possible Hazards in Restaurant
o How to Handle Hazards?
Implementation of Restaurant
Management System
09.
• Impact of Successful Implementation of
Restaurant Management System
• Cost Savings – Restaurant Staff Scheduling
Financial Analysis10.
• Projected Income Statement
• Projected Cash Flow
• Projected Balance Sheet
• Monthly Sales Forecast
Restaurant Marketing Management08.
• Marketing Management for
Customer Engagement
• Ways to Increase Sales on
Weekdays

38. Marketing Management for Customer Engagement
38
• Customer outreach campaign - Customize messaging
based on preferences and ordered items.
• Add text here
• Add text here
CRM Management
• Loyalty Programs – incentivizing new customers
to become regular customers
• Rewarding Regular Customers
• Degree of loyalty is determined by – total orders,
average order value, frequency of visits
• Add Text Here
Loyalty Management
Restaurant will communicate special offers, discounts in order to engage customers. The firm will reward its customers through various loyalty programs.
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39. 1 2 3
Ways to Increase Sales on Weekdays at Restaurant
The firm will make various marketing efforts in order to increase the sales, especially on weekdays by offering special offers exclusively on weekdays, promotional campaigns on
weekdays, etc.
39
Offering Food Items
Exclusively on Weekdays
• Menu items available only during
week – lunch specials, drink
specials
• Add Text Here
• Add Text Here
Advertising promotion
campaigns during weekdays
• 40% off on all non – alcoholic
drinks between 3pm – 5 pm
• Add text here
• Add text here
Social
Media Marketing
• Attract traffic through posts,
blogs on social media channels
• Add text here
• Add text here
This slide is 100% editable. Adapt it to your needs and capture your audience's attention.

40. 40
Table of Contents
Where are We Lagging01.
• Current Challenges
• Firm Present Scenario
• Weekly Sales Report
• Competitive Analysis
Possible Solutions for
Managing Restaurant
02.
Restaurant Management System03.
• Restaurant Management System
Solutions
• Introducing Restaurant
Management System
Inventory Management05.
• Restaurant Inventory Management
• Inventory Management System
Point of Sale04.
• Upgrading Point of Sale System
• Point of Sale Interface
• Implementing Cashier Counter Interface
• Kitchen Display System – KOT Handling
• Choosing POS System for Effective
Restaurant Management
Managing Restaurant Staff06.
• Improving Staff Management
o Managing Employees Information
o Online Attendance System
o Operational Checklist
• How to Retain Employees in Restaurant?
Safety Management07.
• Food Safety
o Daily Production Sheet
o Dry Food Storage Record
Maintenance
o Product Cycle Checklist
o Food Safety Checklist
• Workplace Safety
o Food Borne Illness Incident Reporting
o Possible Hazards in Restaurant
o How to Handle Hazards?
Restaurant Marketing Management08.
• Marketing Management for
Customer Engagement
• Ways to Increase Sales on
Weekdays
Financial Analysis10.
• Projected Income Statement
• Projected Cash Flow
• Projected Balance Sheet
• Monthly Sales Forecast
Implementation of Restaurant
Management System
09.
• Impact of Successful Implementation of
Restaurant Management System
• Cost Savings – Restaurant Staff Scheduling

41. Impact of Successful Implementation of Restaurant Management System
After the successful implementation of restaurant management system, firm’s overall performance has been enhanced in terms improved financial performance, effective order management,
reduced employee attrition rate and reduced workplace incidents.
41
Effective Order Management
Improved Financial Performance
-40,000
-20,000
0
20,000
40,000
60,000
80,000
100,000
120,000
Jan Feb Mar Apr May Jun
Revenues Profit Operating Expenses Food Cost of Goods
Reduction in Workplace Incidents
0
5
10
15
20
25
30
Jan Feb Mar Apr May Jun
Number of accidents reported (mins) Food borne illness
0%
5%
10%
15%
20%
25%
30%
35%
40%
0
5
10
15
20
25
30
35
40
Jan Feb Mar Apr May Jun
Wait Time (mins) Order Cancellation Rate (%)
Reduction Employee Attrition Rate (%)
0%
2%
4%
6%
8%
10%
12%
14%
Jan Feb Mar Apr May Jun
This graph/chart is linked to excel, and changes automatically based on data. Just left click on it and select “Edit Data”.

42. Impact of Successful Implementation of Restaurant Management System contd…
42
This slide displays the positive impact of restaurant management system on firm’s overall performance.
Improved Financial
Performance
Effective Order
Management
Reduced employee
attrition rate
• Firm is successful in reducing its
overall cost by 15 – 20% by
managing its inventory, orders,
employees etc.
• Live inventory tracking leads to bull
whip effect reduction
• Add Text Here
• Add Text Here
• Faster KOT Generation
• Order wait time is reduced by 15%
and results in lesser order
cancellation time
• Add Text Here
• Add Text Here
• Increase in employee retention rate
by 15%
• Employees are encouraged through
rewards, fair compensation, skills
development, etc.
• Add text here
• Overall incidents at workplace
are reduced by 20%.
• Workplace and food safety
standards are improved
• Add Text Here
• Add Text Here
Reduction in
Workplace Incident
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audience's attention.

43. Cost Savings - Restaurant Staff Scheduling
This slide serves the purpose of the presenting the amount the firm has saved. The amount saved is in context to various people appointed in various departments such as cooks, dishwasher in
kitchen whereas cashier, assistant manager in dining room.
43
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Kitchen
Line Cooks $11/ hr $13/hr 16%
Prep Cooks $8/hr $12/hr 33%
Dishwasher $6/hr $10/hr 40%
Add Text Here
Add Text Here
Dining Room
Assistant Manager $14/hr $18/hr 22%
Cashier $12/hr $14hr 14%
Server $4/hr $4.5/hr 11%
Other $4.5/hr $5/hr 10%
Add Text Here
Add Text Here
Staff
Current
Salary
Industry
Standard
Savings (%)
Department

44. 44
Table of Contents
Where are We Lagging01.
• Current Challenges
• Firm Present Scenario
• Weekly Sales Report
• Competitive Analysis
Possible Solutions for
Managing Restaurant
02.
Restaurant Management System03.
• Restaurant Management System
Solutions
• Introducing Restaurant
Management System
Inventory Management05.
• Restaurant Inventory Management
• Inventory Management System
Point of Sale04.
• Upgrading Point of Sale System
• Point of Sale Interface
• Implementing Cashier Counter Interface
• Kitchen Display System – KOT Handling
• Choosing POS System for Effective
Restaurant Management
Managing Restaurant Staff06.
• Improving Staff Management
o Managing Employees Information
o Online Attendance System
o Operational Checklist
• How to Retain Employees in Restaurant?
Safety Management07.
• Food Safety
o Daily Production Sheet
o Dry Food Storage Record
Maintenance
o Product Cycle Checklist
o Food Safety Checklist
• Workplace Safety
o Food Borne Illness Incident Reporting
o Possible Hazards in Restaurant
o How to Handle Hazards?
Restaurant Marketing Management08.
• Marketing Management for
Customer Engagement
• Ways to Increase Sales on
Weekdays
Implementation of Restaurant
Management System
09.
• Impact of Successful Implementation of
Restaurant Management System
• Cost Savings – Restaurant Staff Scheduling
Financial Analysis10.
• Projected Income Statement
• Projected Cash Flow
• Projected Balance Sheet
• Monthly Sales Forecast

45. Projected Income Statement
This slide provides glimpse about the projected profit and loss of the firm visualizing its financial performance for upcoming three years.
45
Pro Forma Profit & Loss Year 1 Year 2 Year 3
Income
Sales $1,028,422 $1,61,443 $1,235,835
Cost of Goods Sold $402,113 $414,176 $426,602
Gross Profit $626,309 $747,267 $809,234
Expenses
Accounting / Legal $12,000 $12,360 $12,731
Bad Debts $25,711 $26,482 $27,276
Shrinkage $90,000 $92,700 $95,481
Credit Card Fees $20,568 $21,185 $21,821
Insurance $75,000 $77,250 $79,568
Miscellaneous $44,112 $45,435 $46,798
Payroll Taxes $0 $0 $0
Permits & Licenses $7,356 $7,577 $7,804
Rent $68,000 $70,040 $72,141
Salaries $12,341 $12,711 $13,093
Wages $269,987 $323,057 $340,027
Total Expenses $625,075 $688,798 $716,739
Net Profit $1,234 $58,469 $92,494
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46. Projected Cash Flow
This slide serves the purpose of displaying cash flow of the firm projected for upcoming three years.
46
Pro Forma Cash Flow Year 1 Year 2 Year 3
Cash Received
Cash from Operations $148,101 $30,995 $11,402
Cash Sales $1,028,422 $1,161,443 $1,235,835
Cash from Receivables $0 $0
Subtotal Cash from Operations $1,176,523 $1,192,438 $1,247,237
Additional Cash Received $189,000
Sales Tax
Owners Investment $174,000
Subtotal Cash Received $1,539,523 $1,192,438 $1,247,237
Expenditures
Expenditures from Operations $765,113 $414,176 $426,602
Cash Spent $710,176 $731,481 $753,426
Bills Paid
Subtotal Spent on Operations $1,475,289 $1,145,658 $1,180,028
Additional Cash Spent
Sales Tax
Loan Payment $33,240 $35,378 $37,654
Subtotal Additional Cash Spent $33,240 $35,378 $37,654
Subtotal Expenditures $1,508,529 $1,818,036 $1,217,681
Net Cash Flow $30,994 $11,402 $29,556
Cash Balance $30,994 $42,397 $71,953
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47. This slide is 100% editable. Adapt it to your needs and capture your audience's attention.
Projected Balance Sheet
The projected balance sheet of the firm is presented in this slide in order to visualize its financial performance for upcoming three years
47
Pro Form Balance Sheet Year 1 Year 2 Year 3
Assets
Current Assets
Cash $ 64,000 $66,000 $71,000
Accounts Receivable $25,000 $25,000 $28,000
Other Current Assets $130,000 $140,000 $150,000
Total Current Assets $219,000 $231,000 $249,000
Long Term Assets
Long Term Assets $144,500 $151,725 $163,104
Accumulated Depreciation $0 $0 $0
Total Long Term Assets $268,500 $281,925 $303,069
Total Assets $487,500 $512,925 $552,069
Liabilities & Capital
Current Liabilities
Accounts Payable $28,000 $30,000 $32,000
Current Borrowing $1,500 $1,500 $1,600
Other Current Liabilities $28,000 $29,000 $32,000
Subtotal Current Liabilities $60,000 $66,000 $0
Long Term Liabilities $190,000 $199,000 $215,000
Total Liabilities $278,000 $290,000 $312,000
Paid In/ Invested Capital $220,000 $234,000 $251,000
Retained Earnings
Earnings
Total Capital $220,000 $234,000 $251,000
Total Liabilities & Capital $500,000 $525,000 $564,000
Net Worth $220,000 $234,000 $251,000

48. Monthly Sales Forecast
48
Month 1 Month 2 Month 3
Sales
Food & Beverage
Revenues
$ 1,028,420 $1,079,840 $1,133,830
Additional Revenues $5 $81,000 $102,500
Total Sales $1,028,425 $1,160,840 $1,236,330
Controllable Costs
COGS $402,126 $414,180 $426,600
Payroll $269,989 $323,060 $340,025
Total Prime Cost $672,115 $424,216 $766,623
Controllable Profit $3,56,310 $7,56,624 $4,69,707
Annual Sales
Forecast
This slide is 100% editable. Adapt it to your needs and capture your audience's attention.
The purpose of this slide is to provide glimpse about sales and cost projections of the firm for next three months.

49. How to Manage Restaurant Business Icons Slide
49

50. 50
Additional
Slides

51. 30 60 90 Days Plan
51
30
DAYS
• Add text here
• Add text here
• Add text here
60
DAYS
• Add text here
• Add text here
• Add text here
90
DAYS
• Add text here
• Add text here
• Add text here
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52. Weekly Timeline with Task Name
52
Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Name Here - - Text Here
Name Here Text Here -
Name Here - - Text Here
Name Here - - -
Name Here - - Text Here
Text Here
Text Here
Text Here
Text Here
Text Here
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53. About Us
This slide will provide brief description about the restaurant in terms of its background, mission, vision, etc.
53
2022
3184
3476
4621
6168
19%
22%
23%
17%
19%
2%
9%
10%
5%
7%
0%
5%
10%
15%
20%
25%
30%
0
1000
2000
3000
4000
5000
6000
7000
FY 16 FY 17 FY 18 FY 19 FY 20
USDMillion
Operating Profit Margin Profit Margin
Delivering consistent quality, value and commitment to our customer
by providing word class food experience.
Mission
• Founded in 2010, XYZ Restaurant situated in 4550, Pike Place
Market, Seattle.
• The restaurant will be wholly owned and operated by Dave Walker.
Background
• Add Text Here
• Add Text Here
Accreditation
• Customer Centric
• Trust
• Excellence
Core Values
Financial Highlights
R – Revenue
(Red Bars)
E – EBITA
(Green Line)
NI – Net Income
(Yellow Line)
R: 32% E: 30% NI: 83%CAGR
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54. Roadmap For Process Flow
54
01
02
03
04
05
06
Text Here
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it to your needs and capture your
audience's attention.
Text Here
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it to your needs and capture your
audience's attention.
Text Here
This slide is 100% editable. Adapt
it to your needs and capture your
audience's attention.
Text Here
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it to your needs and capture your
audience's attention.
Text Here
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it to your needs and capture your
audience's attention.
Text Here
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it to your needs and capture your
audience's attention.

55. Restaurant Industry Overview
This slide provides information about the restaurant industry in US in terms of revenues generated, employment, etc.
55
This graph/chart is linked to excel, and changes automatically based on data. Just left click on it and select “Edit Data”.
1955
25%
Present
51%
Restaurant Industry
Share of Food $
$43
$120
$239
$379
$590
$863
$0
$200
$400
$600
$800
$1,000
1970 1980 1990 2000 2010 2019*
Restaurant Industry Sales ($B) Restaurant Industry Employment
2009
12.3 million
2019*
15.3 million
2029*
16.9 million
170 million Food service patrons in America in
single day
9 in10 customers enjoy going restaurants
4 in10 customers believe restaurants as an
essential part of their lifestyle
LOCATIONS: 1 million+

56. Global Market Trends
This slide is useful in presenting the market trends prevailing in restaurant industry across the globe. It also provides information about the market share of various fast food industry segments.
56
This graph/chart is linked to excel, and changes automatically based on data. Just left click on it and select “Edit Data”.
Industry Segment 2017 2018 YTD* Change
Fast Casual 9.9% 10.4% *0.5%
Quick Service 61.6% 61.7% +0.1%
Fine Dining 1.0% 1.0% +0.0%
Upscale Casual 2.5% 2.5% +0.0%
Family Dining 4.4% 4.4% -0.1%
Casual Dining 20.6% 20.2% -0.5%
Total Sales Market Share by Industry Segment
• Over 200,000 restaurants in the United States
• Restaurant share of the food dollar – 49%
• 65% consumers choose one restaurant over other
on availability of locally sourced food
• 62% consumers order more healthier options in
recent times
• 30% consumers choose one restaurant over other
on availability of online ordering system and payment
options
• Add Text Here
• Add Text Here
Market Share
Fine Dining
Casual Dining
Bar and Nightclub
Café and Bakery
Fast Casual
Other
44%
16%
12%
9%
7%
12%

57. Our Team
57
General Manager
Insert Name
Opening Manager
Insert Name
Closing Manager
Insert Name
Kitchen Manager
Insert Name
Lead Chef
Insert Name
Bar Manager
Insert Name
Dining Room Manager
Insert Name
Lead Server
Insert Name
This slide presents the key people of restaurant with general manager who handle overall restaurant operations.
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58. 58
Financial
This slide is 100% editable. Adapt it
to your needs and capture your
audience's attention
Minimum
25%
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to your needs and capture your
audience's attention
Medium
35%
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to your needs and capture your
audience's attention
Maximum
45%

59. 59
Comparison
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Fresh & Organic Food
Genetically-Modified Food

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