Restaurant Inventory Management PowerPoint Presentation Slides

Restaurant Inventory
Management
Your C ompany Name

2
Objectives for
Restaurant
Management
Efficient Handling of Restaurant Operations
› Selecting suitable Point of Sale system
› Inventory Management
Managing Restaurant Staff
Improving Food and Workplace
Safety Standards
Add Text Here
Add Text Here
This slide is 100% editable. Adapt it to your needs and capture your audience's attention.

Table of
Contents
3
› Current Challenges
› Firm Present Scenario
› Weekly Sales Report
› Competitive Analysis
Where are We Lagging01
Possible Solutions for Managing Restaurant02
› 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
Point of Sale04
› Restaurant Management System
Solutions
› Introducing Restaurant
Management System
Restaurant Management System03
› Improving Staff Management
• Managing Employees Information
• Online Attendance System
• Operational Checklist
› How to Retain Employees in Restaurant?
Managing Restaurant Staff06
› Restaurant Inventory
Management
› Inventory Management System
Inventory Management05
› Projected Income Statement
› Projected Cash Flow
› Projected Balance Sheet
› Monthly Sales Forecast
Financial Analysis10
› Food Safety
• Daily Production Sheet
• Dry Food Storage Record Maintenance
• Product Cycle Checklist
• Food Safety Checklist
› Workplace Safety
• Food Borne Illness Incident Reporting
• Possible Hazards in Restaurant
• How to Handle Hazards?
Safety Management07
› Impact of Successful Implementation of
Restaurant Management System
› Cost Savings – Restaurant Staff
Scheduling
Implementation of Restaurant Management System09
› Marketing Management for Customer
Engagement
› Ways to Increase Sales on Weekdays
Restaurant Marketing Management08

Table of
Contents
4
Possible Solutions for Managing Restaurant
Point of Sale
Solutions
Management System
Management
Inventory Management
Financial Analysis
› Food Safety
Safety Management
Scheduling
Implementation of Restaurant Management System
Engagement
Restaurant Marketing Management
02
04
03
06
05
10
07
09
08

1
2
3
4
Deteriorating Sales
› 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
Restaurant Management System is Not Up to Date
› 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-
- Billing (POS) – XYZ
- Inventory Management – ABC
› Add text here
Dissatisfied Employees
› 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
Rise in Workplace Accidents/Incidents
› 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
Highlights- The firm is facing various issues in the absence of advanced integrated system for handling restaurant operations
Current Challenges Faced by Restaurant
5
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.

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
-40,000
10,000
60,000
110,000
Jan Feb Mar Apr May Jun
Revenues Profits Operating Expenses Food Cost of Goods
0%
10%
20%
30%
40%
0
10
20
30
40
Wait Time (mins) Order Cancellation Rate (%)
0%
2%
4%
6%
8%
10%
12%
14%
0
10
20
30
40
Number of Accidents Reported Food Borne Illness
Financial Performance ($) Customer Order Issues
Employee Attrition Rate (%) Workplace Incident Reporting
This graph/chart is linked to excel, and changes automatically based on data. Just left click on it and select “Edit Data”.

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
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
# Customers Covers Food % by Week
Estimated Square Feet
Avg Lunch Price
Avg Dinner Price
Number of Seats
3400
8.79
13.74
86
Days on which firm
is experiencing
minimum sales –
Monday (11.6%) and
Tuesday (11.9%),
Note

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
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.
Parameters Own Firm Competitor 1 Competitor 2 Competitor 3
Established 2005 1981 1997 2003
Sitting 35 40 20 50
Employees 28 32 24 26
Meals Lunch and Dinner Breakfast and Lunch Breakfast and Lunch 3 Meals/ Day
Price Range (per head) $12 – 45 $8 - $35 $10 -$28 $6 - $24
Hours 12 :00 PM – 12 :00 AM 6:30 AM – 2:30 PM 6:30 AM – 2:30 PM 7:00 AM – 9:00 PM
Revenue (annual) $2.1 million $2.4 million $1.96 million $2.2 million
Perceived Quality Premium Premium Mass Mass
The following Restaurants are located within a five-mile radius of XYZ

Table of
Contents
9
Point of Sale
Solutions
Management System
Management
Financial Analysis
› Food Safety
Safety Management
Scheduling
Engagement
04
03
06
05
10
07
09
08
02

10
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.
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
› 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 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
› Help in increasing sales in weekdays through special offers and promotions
› Rewarding customers through loyalty programs
› Add text here
› Add text here
› Data Aggregation
› Secure Data Management
› Add Text Here
› Add Text Here

Table of
Contents
11
Point of Sale
Solutions
Management System
Management
Financial Analysis
› Food Safety
Safety Management
Scheduling
Engagement
04
06
05
10
07
09
08
02
03

12
Restaurant
Management
System Solutions
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
Central Kitchen
Online Ordering
Call Center/ Customer Service
In-Store Point of Sale
Cashier Counter
Take Away Counter
Waiter Ordering
Customer Self-Ordering
Kitchen Display

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.
13
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
Real Time Data Aggregation
and Synchronization
Head office view consolidated sales, customers,
inventory, payment and expenses information
Restaurant POS - 2
› Cash counter
› Kitchen Display - 1
Restaurant POS - 1
› Cash counter
› Add text here
› Add text here
› Kitchen Display - 1
Central Kitchen
Head
Office
Key
Takeaways

Table of
Contents
14
03
Point of Sale
Solutions
Management System
Management
Financial Analysis
› Food Safety
Safety Management
Scheduling
Engagement
06
05
10
07
09
08
02
03
04

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.
15
› Offer special deals, coupons, gift vouchers in order to increase
customer footfalls and sales
› Add text here
› Centralized vendor management
› Real time inventory updates
› Stock in hand information
› Reduction in wastage, overstocking, misuse, etc.
› Add text here
› Effective tracking of all dishes including seasonal dishes details
› Consolidated information of all dishes’ recipes with preparation
information
› Add text here
› Allow customer to pay through different modes : Cash Card,
Coupon, Digital Wallets
› Secured Payment Processing
› Add Text Here
Offers and Coupons
Automated Inventory Management
Menu and Recipe Management
Flexible Payment System
Upgrading Point of Sale System

Point of Sale Interface
This slide presents the point of sale system showcasing total sales generated, purchase summary, pending orders, etc.
16
Sales Summary
$9800
$0
$2,000
$4,000
$6,000
$8,000
$10,000
$12,000
1/8/2020
Create Bill
Create Estimation
Create Order
Fuel Expenses: 67%
Advertising & Marketing:…
Electricity Expenses: 7%
Accounting & Bookkeeping
Services: 10%
Computer & Internet : 11%
Top Expenses
Purchase Summary
Last purchased amount - $275
7
5 4 3 3
0
2
4
6
8
Sausage (Chicken) Chicken Cheese Salami (Chicken) Chease Paneer Burger Salami Burger
Popular Products
$0
0
$4500
$9800
$500
No. of Invoices : 10
Total Sales
No. of Invoices : 0
Total Discount
No. of Invoices : 0
Total Due
No. of Cancelled Orders : 0
Pending Orders
No. of Expenses : 7
Total Expense
Repeat Customers : 0
Total Customers 52

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
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.
17

Kitchen Display System – KOT Handling
The kitchen display feature will help chef in handling orders so that no order get missed out and for efficient handling of orders.
*KOT – Kitchen Order Tickets
18
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

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

Table of
Contents
20
Point of Sale
Solutions
Management System
Management
Financial Analysis
› Food Safety
Safety Management
Scheduling
Engagement
06
10
07
09
08
02
05
0303
04

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
Restaurant Inventory Management
21
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.

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.
22This slide is 100% editable. Adapt it to your needs and capture your audience's attention.
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

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 $8607 3 50 Add Text Here
Unit
Price ($)
Quantity
in Stock
Inventory
Value ($)
Reorder
Level
Quantity in
Reorder
Inventory ID Name Description Comments

Table of
Contents
24
03
Point of Sale
Solutions
Management System
Management
Financial Analysis
› Food Safety
Safety Management
Scheduling
Engagement
10
07
09
08
02
06
05
04
03

Managing Employees Information
The firm will keep information about their staff in terms of their name, designation, contact details, etc.
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

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
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

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

28
How to Retain Employees in
Restaurant?
› 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
Ensuring Training & Support
› Provide market – matched compensation in order to reduce staff turnover
› Providing compensation during injuries –
› medical care – rehabilitative service benefits include medical, vocational and psychological
rehabilitation
› disability benefits - weekly payments based on injury severity
› death benefits – pay benefits based on employee’s average wages to spouse
Offer fair compensation
› Rewarding employees will encourage positive contributions.
Provide perks like –
› Small dollar gift cards of $200, $250 value
› Free meal/ coffee
Staff Appreciation
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.

Table of
Contents
29
03
05
04
03
07
Point of Sale
Solutions
Management System
Management
Financial Analysis
› Food Safety
Safety Management
Scheduling
Engagement
10
09
08
07
02
06
03
05
04

Daily Production Sheet
30
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.
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
Lunch
Dinner
MENU

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

Product Cycle Checklist
32
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.
Food Item Day Checked Discard Date
Ground Meat 15 April 2019 19 April 2020
Canned Tuna 25 April 2019 29 April 2020
Almond Butter 25 April 2019 29 April 2020
Add Text Here Add Text Here Add Text Here

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
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
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
Personal Hygiene
Cleaning & Sanitizing
Hand Washing

Food Borne Illness Incidence Reporting
The restaurant should report incidents which are related to food in terms of stale or expiry food resulting illness.
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

Possible Hazards
in Restaurant
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.
Dangerous Objects
Hot objects
› Grills and stove tops
› Ovens and boilers
› Deep fryers
Sharp Objects
› Knives
› Broken glass
› Shredders
Objects that cause slips and falls
› Cords
› Slippery floors
› Cluttered exits
Chemicals
› Cleaning products
› Pesticides
› Dish washing products
Dangerous Tasks
Lifting and Climbing
› Heavy lifting
› Awkward lifting/ bending/ reaching
› Climbing to reach things
Repetitive movements
› Cutting/chopping
› Cleaning/ mopping/ sweeping
› Add text here
Cooking
› Standing for long hours
› Add text here
› Add text here
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
› Working in extreme temperatures (too
cold or hot area)
› Lack of training
35

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
Preventive Measures Person assigned
Slippery Floors
› Use caution signs on wet floors
› Use non slip mats
› Wear non slip, sturdy footwear
Sharp Objects
› Clean up broken glass
› Wear steel mesh gloves while cutting
› Store sharp knives in sheaths or racks
Prolonged standing
› Use anti fatigue mats
› Wear footwear with well cushioned soles
› Add text here
Exposure to extreme temperatures
› Wear protective equipment – gloves or protective aprons
› Wear breathable clothing
› Add text here
Carrying and lifting heavy objects
› Use wheeled carts for objects transportation
› Avoid twisting while lifting
› Do not overreach
Hazard Type
HazardType

Table of
Contents
37
03
05
04
03
Point of Sale
Solutions
Management System
Management
Financial Analysis
› Food Safety
Safety Management
Scheduling
Engagement
10
09
02
06
07
08
03
05
04

• Customer outreach campaign - Customize messaging based on preferences and
ordered items.
• Add text here
• Add text here
• 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
Marketing Management for
Customer Engagement
Restaurant will communicate special offers, discounts in order to engage customers. The
firm will reward its customers through various loyalty programs.
CRM Management
Loyalty Management

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.
› Menu items available only during week – lunch
specials, drink specials
› Add text here
› Add text here
Offering Food Items
Exclusively On Weekdays
› 40% off on all non – alcoholic drinks
between 3pm – 5 pm
› Add text here
› Add text here
Advertising Promotion
Campaigns During Weekdays
› Attract traffic through posts, blogs on
social media channels
› Add text here
› Add text here
Social Media Marketing

Table of
Contents
40
03
05
04
03
Point of Sale
Solutions
Management System
Management
Financial Analysis
› Food Safety
Safety Management
Scheduling
Engagement
10
02
03
06
07
08
09
05
04

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
-40,000
-20,000
0
20,000
40,000
60,000
80,000
100,000
120,000
140,000
Revenues Profit Operating Expenses Food Cost of Goods
0
5
10
15
20
25
30
Number of accidents reported (mins) Food borne illness
Improved Financial Performance
Reduction in Workplace Incidents
0%
2%
4%
6%
8%
10%
12%
14%
0%
5%
10%
15%
20%
25%
30%
35%
40%
0
5
10
15
20
25
30
35
40
Wait Time (mins) Order Cancellation Rate (%)
Reduction Employee Attrition Rate (%)
Effective Order Management
This graph/chart is linked to excel, and changes automatically based on data. Just left click on it and select “Edit Data”.

42
Improved Financial Performance
› 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
Effective order management
› Faster KOT generation
› Order wait time is reduced by 15% and results in lesser order cancellation time
› Add text here
› Add text here
Reduced employee attrition rate
› Increase in employee retention rate by 15%
› Employees are encouraged through rewards, fair compensation, skills development, etc.
› Add text here
Reduction in workplace incident
› Overall incidents at workplace are reduced by 20%.
› Workplace and food safety standards are improved
› Add text here
› Add text here
Impact of Successful Implementation of
Restaurant Management System contd…
This slide displays the positive impact of restaurant management system on firm’s overall performance.

Cost Savings - Restaurant Staff Scheduling
43
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.
Staff Current Salary Industry Standard Savings (%)
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
DEPARTMENT

Table of
Contents
44
03
05
04
03
Point of Sale
Solutions
Management System
Management
Financial Analysis
› Food Safety
Safety Management
Scheduling
Engagement
02
03
06
07
08
05
04 09
10

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
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
321
Y E A R
ProFormaProfit&Loss

Projected Cash Flow
This slide serves the purpose of displaying cash flow of the firm projected for upcoming three years.
46
Year 1 Year 2 Year 3
ProFormaCashFlow
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

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
$ 64,000 $66,000 $71,000
$25,000 $25,000 $28,000
$130,000 $140,000 $150,000
$219,000 $231,000 $249,000
$144,500 $151,725 $163,104
$0 $0 $0
$268,500 $281,925 $303,069
$487,500 $512,925 $552,069
$28,000 $30,000 $32,000
$1,500 $1,500 $1,600
$28,000 $29,000 $32,000
$60,000 $66,000 $0
$190,000 $199,000 $215,000
$278,000 $290,000 $312,000
$220,000 $234,000 $251,000
$220,000 $234,000 $251,000
$500,000 $525,000 $564,000
$220,000 $234,000 $251,000
Year 1 Year 2 Year 3
Pro Form Balance Sheet
Assets
Current Assets
› Cash
› Accounts Receivable
› Other Current Assets
Total Current Assets
Long Term Assets
› Long Term Assets
› Accumulated Depreciation
Total Long Term Assets
Total Assets
Liabilities & Capital
Current Liabilities
› Accounts Payable
› Current Borrowing
› Other Current Liabilities
Subtotal Current Liabilities
› Long Term Liabilities
Total Liabilities
› Paid In/ Invested Capital
› Retained Earnings
› Earnings
Total Capital
Total Liabilities & Capital
Net Worth

Monthly Sales Forecast
The purpose of this slide is to provide glimpse about sales and cost projections of the firm for next three months.
48
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
Month 1 Month 2 Month 3

49
Restaurant Inventory
Management Icons Slide

50
This slide is 100% editable. Adapt it to your need and capture
your audience’s attention.
Additional Slides

51
Days
30
60
90
This slide is 100% editable. Adapt it to your
needs and capture your audience's attention.
Days Plan30 60 90

Weekly Timeline with Task Name
Name Here - - Text Here
Name Here Text Here -
Name Here - - -
Text Here
Text Here
Text Here
Text Here
Text Here
Mon Tue Wed Thru Fri Sat Sun

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
CAGR
R – Revenue
(Red Bars)
R: 32%
E – EBITA
(Green Line)
E: 30% NI: 83%
NI – Net Income
(Yellow Line)
Financial Highlights
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

Roadmap For Process Flow
03
This slide is 100%
editable. Adapt it to your
needs and capture your
audience's attention.
Text Here
04
This slide is 100%
Text Here
05
This slide is 100%
Text Here
06
This slide is 100%
Text Here
02
This slide is 100%
Text Here
01
This slide is 100%
Text Here
54

Restaurant Industry Overview
This slide provides information about the restaurant industry in US in terms of revenues generated, employment, etc.
55
$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
Share of Food $
1955
25%
Present
51%
Restaurant Industry
Employment
LOCATIONS: 1 million+
12.3
million
2009
15.3
million
2018*
16.9
million
2029*
Food service patrons in America in single day
170
million
customers enjoy going restaurants
9 in 10
customers believe restaurants as an essential part of their lifestyle
4 in
10

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
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 Market Share
Fine
Dining
Bar &
Nightclub
Fast Casual
Other
16%
12%
9%
7%
12%
44%
Café &
Bakery
Casual Dining
Over 200,000
restaurants in
the United States
65% consumers choose
one restaurant over other
on availability of locally
sourced food
30% consumers choose one
restaurant over other on
availability of online ordering
system and payment options Text Here
Restaurant share of
the food dollar –
49%
62% consumers
order more
healthier options in
recent times
Text Here

Our Mission
57
This slide is 100% editable. Adapt it to your needs and capture your audience's attention
Mission
This slide is 100% editable. Adapt
it to your needs and capture your
Value
Vision

58
This slide presents the key people of restaurant with general
manager who handle overall restaurant operations.
Our Chef
Opening Manager
Insert Name
Kitchen Manager
Insert Name
Closing Manager
Insert Name
Lead Chef
Insert Name
General Manager
Insert Name
This slide is 100% editable. Adapt it to your needs & capture
your audience's attention.

59
Comparison
This slide is 100% editable. Adapt it to your needs and
capture your audience's attention.
Fast Food Liked
in SINGAPORE
40%
Fast Food Liked
in HONG KONG
80%

60
Financial
This slide is 100% editable. Adapt it to your needs and
capture your audience's attention.
45%
This slide is 100% editable. Adapt it
to your needs and capture your
75%
85%
This slide is 100% editable. Adapt it
to your needs and capture your
55%

61
Thank You For
Watching! Get in touch with us
Address
# street number, city, state
Contact Number
0123456789
Email Address
Emailaddress123@gmail.com

Restaurant Inventory Management PowerPoint Presentation Slides

Recommended

Recommended

More Related Content

What's hot

What's hot (20)

Similar to Restaurant Inventory Management PowerPoint Presentation Slides

Similar to Restaurant Inventory Management PowerPoint Presentation Slides (20)

More from SlideTeam

More from SlideTeam (20)

Recently uploaded

Recently uploaded (20)

Restaurant Inventory Management PowerPoint Presentation Slides