Restaurant Operations Management PowerPoint Presentation Slides

Restaurant
Operations
Management
Your Company Name

Objectives for
Restaurant Management
2
Efficient Handling of Restaurant Operations
• Selecting suitable Point of Sale system
• Inventory Management
Managing Restaurant Staff
Improving Food and Workplace Safety Standards
Text Here

Table of Contents
3
Where are We Lagging
• Current Challenges
• Firm Present Scenario
• Weekly Sales Report
• Competitive Analysis
01.
Possible Solutions for Managing Restaurant02.
Restaurant Management System
• Restaurant Management
System Solutions
• Introducing Restaurant
Management System
03.
Point of Sale
• Upgrading Point of Sale System
• Point of Sale Interface
• Implementing Cashier Counter Interface
• Kitchen Display System – KOT Handling
• Choosing POS System for Effective
04.
Inventory Management
• Restaurant Inventory Management
• Inventory Management System
05.
• Improving Staff Management
• Managing Employees Information
• Online Attendance System
• Operational Checklist
• How to Retain Employees in Restaurant?
06.
Safety Management
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?
07.
Restaurant Marketing Management
• Marketing Management for Customer
Engagement
• Ways to Increase Sales on Weekdays
08.
Implementation of Restaurant
Management System
• Impact of Successful Implementation of
• Cost Savings – Restaurant Staff Scheduling
09.
Financial Analysis
• Projected Income Statement
• Projected Cash Flow
• Projected Balance Sheet
• Monthly Sales Forecast
10.

Table of Contents
4
01.
System Solutions
Management System
03.
Point of Sale
04.
05.
06.
Safety Management
Food Safety
Workplace Safety
07.
Engagement
08.
Management System
09.
Financial Analysis
10.

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Restaurant is facing issue in managing its daily operational activities due to outdated restaurant management system which results in deteriorating sales, dissatisfied employees and increase in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.
This slide is 100% editable. Adapt it to your need and capture your audience’s attention.
Deteriorating
Sales
Restaurant management
system is not up to date
Dissatisfied
Employees
Rise in workplace
accidents/incidents
• 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
• 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
• 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
• 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

Firm Present Scenario
6
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.
-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
Financial Performance ($)
Revenues Profits Operating Expenses Food Cost of Goods
0
5
10
15
20
25
30
35
40
0
5
10
15
20
25
30
35
40
Customer
Order Issues
Wait Time (mins) Order Cancellation Rate (%)
0%
3%
6%
9%
12%
15%
Employee Attrition
Rate (%)
0
5
10
15
20
25
30
Workplace
Incident Reporting
Number of accidents reported
Food borne illness

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
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

Competitive Analysis of Restaurant Industry
8
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.
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
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
The following Restaurants are located within a five-mile radius of XYZ -
Parameters Own Firm Competitor 1 Competitor 2 Competitor 3

Table of Contents
9
01.
System Solutions
Management System
03.
Point of Sale
04.
05.
06.
Safety Management
Food Safety
Workplace Safety
07.
Engagement
08.
Management System
09.
Financial Analysis
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
P
o
s
s
i
b
l
e
• 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
Point of Sale
Upgradation
• 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
Inventory
Management
• Data Aggregation
• Secure Data Management
• Add Text Here
• Add Text Here
Restaurant
Management System
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

Table of Contents
11
01.
System Solutions
Management System
03.
Point of Sale
04.
05.
06.
Safety Management
Food Safety
Workplace Safety
07.
Engagement
08.
Management System
09.
Financial Analysis
10.

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.
12
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.
Restauran
t POS - 2
Cash Counter
Kitchen-Display - 1
Central
Kitchen
Restauran
t POS - 1
Cash
Counter
Kitchen Display - 1
Your Text Here
Your Text Here
Key Takeaways
1. Real Time Data Aggregation and Synchronization
2. Centralized Data Management
3. Inventory Stock Movement Tracking
Head
Office
13

Table of Contents
14
01.
System Solutions
Management System
03.
Point of Sale
04.
05.
06.
Safety Management
Food Safety
Workplace Safety
07.
Engagement
08.
Management System
09.
Financial Analysis
10.

Upgrading Point of Sale System
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
• 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
• 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

Point of Sale Interface
This slide presents the point of sale system showcasing total sales generated, purchase summary, pending orders, etc.
16
$9800
$0
$5,000
$10,000
$15,000
1/8/2020
Sales Summary
Create Bill
Create Estimation
Create Order
No. of Invoices : 10
$9800
Total Sales
No. of Invoices : 0
$500
Total Discount
No. of Invoices : 0
$0
Total Due
No. of cancelled orders : 0
$0
Pending Orders
No. of expenses : 5
$4500
Total Expense
Repeat Customers : 0
52
Total Customers
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
Fuel Expenses:
67%
Advertising &
Marketing:…
Electricity Expenses: 7%
Accounting &
Bookkeeping Services:
10%
Computer & Internet
: 11%
Top ExpensesPurchase Summary

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
Easy Management of Orders
All Payments Collection Reconciliation
Assess Table Status
Resolve Customer Complaints
Management of Locally Purchased Raw Materials
Staff Communication and Monitoring

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.
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
01.
System Solutions
Management System
03.
Point of Sale
04.
05.
06.
Safety Management
Food Safety
Workplace Safety
07.
Engagement
08.
Management System
09.
Financial Analysis
10.

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.
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

Inventory Management System (1/2)
22
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.
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
Available items 26
Inward Transfer Out Adjustment Wastage Reorder Level
Filter

Inventory Management System (2/2)
23
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.
R
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Inventory ID Name Description
Unit
Price ($)
Quantity in
Stock
Inventory
Value ($)
Reorder
Level
Quantity in
Reorder
Comments
IN0001 Item 1 Desc 1 $56 25 $8607 3 50 Add Text Here

Table of Contents
24
01.
System Solutions
Management System
03.
Point of Sale
04.
05.
06.
Safety Management
Food Safety
Workplace Safety
07.
Engagement
08.
Management System
09.
Financial Analysis
10.

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
Managing Employees Information
The firm will keep information about their staff in terms of their name, designation, contact details, etc.
25
All All NoAll

Online Attendance System for Restaurant
26
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.
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
R
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Software Features Additional Features Cost

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
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 ashtray on tables in smoking section
Week Starting
Mon Tue Wed Thu Fri Sat Sun

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
Ensuring Training & Support
Offer Fair Compensation
Staff Appreciation

Table of Contents
29
01.
System Solutions
Management System
03.
Point of Sale
04.
05.
06.
Safety Management
Food Safety
Workplace Safety
07.
Engagement
08.
Management System
09.
Financial Analysis
10.

Daily Production Sheet
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.
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
Lunch
Dinner
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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
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.
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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
Product Cycle Checklist

Food Safety Checklist – Employee Orientation
33
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.
Procedures ✔ Comments
Personal
Hygiene
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
Hand
Washing
Following Up Handwashing Procedure ✔ Add Text Here
Use of Disposable Gloves – when to replace and how to use ✔ Add Text Here
Cleaning &
Sanitizing
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

Food Borne Illness Incidence Reporting
34
The restaurant should report incidents which are related to food in terms of stale or expiry food resulting illness.
R
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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
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.
Deteriorating Working Conditions
Dangerous Tasks
Dangerous Objects
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
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
Hot Objects
• Grills and stove tops
• Ovens and boilers
• Deep fryers
Sharp Objects
• Knives
• Broken glass
• Shredders
Objects that cause slips & falls
• Cords
• Slippery floors
• Cluttered exits
Chemicals
• Cleaning products
• Pesticides
• Dish washing products

How to Handle Hazards?
36
In order to avoid hazardous situation, the firm should take necessary steps. This slide displays various kinds of hazards and the preventive measures taken.
Hazard Type 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

Table of Contents
37
01.
System Solutions
Management System
03.
Point of Sale
04.
05.
06.
Safety Management
Food Safety
Workplace Safety
07.
Engagement
08.
Management System
09.
Financial Analysis
10.

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.
38
CRM Management
• Customer outreach campaign -
Customize messaging based on
preferences and ordered items.
• Add Text Here
• Add Text Here
Loyalty 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

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
Advertising Promotion
Campaigns During Weekdays
Social Media Marketing

Table of Contents
40
01.
System Solutions
Management System
03.
Point of Sale
04.
05.
06.
Safety Management
Food Safety
Workplace Safety
07.
Engagement
08.
Management System
09.
Financial Analysis
10.

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
0%
2%
4%
6%
8%
10%
12%
14%
Reduction Employee
Attrition Rate (%)
0%
5%
10%
15%
20%
25%
30%
35%
40%
0
5
10
15
20
25
30
35
40
Hundreds
Effective
Order Management
Wait Time (mins) Order Cancellation Rate (%)
0
5
10
15
20
25
30
Reduction in
Workplace Incidents
Number of accidents reported (mins) Food borne illness
-60,000
-10,000
40,000
90,000
140,000
Improved
Financial Performance
Revenues Profit
Operating Expenses Food Cost of Goods

Impact of Successful
Implementation of
System contd…
This slide displays the positive impact of restaurant
management system on firm’s overall performance.
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

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
Kitchen
Staff Current Salary Industry Standard Savings (%)
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
01.
System Solutions
Management System
03.
Point of Sale
04.
05.
06.
Safety Management
Food Safety
Workplace Safety
07.
Engagement
08.
Management System
09.
Financial Analysis
10.

Projected Income Statement
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This slide provides glimpse about the projected profit and loss of the firm visualizing its financial performance for upcoming three years.
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
R E S T A U R A N T

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

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
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
Pro Forma
Balance
Sheet
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Monthly Sales Forecast
The purpose of this slide is to provide glimpse about sales and cost projections of the firm for next three months.
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Annual
Sales Forecast
Month 1 Month 2 Month 3
Sales
Food and Beverage Revenues $1,028,422 $1,079,843 $1,133,835
Additional Revenues $0 $81,600 $102,000
Total Sales $1,028,422 $1,161,443 $1,235,835
Controllable Costs
COGS $402,113 $414,176 $426,602
Payroll $269,987 $323,057 $340,027
Total Prime Cost $672,100 $737,234 $766,628
Controllable Profit $356,322 $424,209 $469,207
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T

Restaurant Operations Management Icons Slide
49

30 60 90
Days Plan
51
30 Days
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and capture your audience's attention.
90 Days
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needs and capture your audience's attention.
60 Days
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needs and capture your audience's attention.

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
Text Here
Text Here
Text Here
Text Here

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 – Net Income (Yellow Line)
NI - 83%
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
54
Start
End
01 02
03
04
05 06
Text Here
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it to your needs and capture your
audience's attention.
Text Here
Text Here
Text Here
Text Here
Text Here

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 $
Restaurant
Industry Employment
2029*
16.9
million
2019*
15.3
million
2009
12.3
million
LOCATIONS :
1 million+
25%
1955
51%
Present
170
million
9 in 10 4 in 10
Food service
patrons in America
in single day
customers enjoy
going restaurants
customers believe
restaurants as an essential
part of their lifestyle

Global Market Trends
56
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.
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
01
02
03
04
05
06
Total Sales Market Share by
Industry Segment
Market Share
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%
16%
12%
9%
7%
12%
Fine Dining
Casual Dining
Bar and Nightclub
Café and Bakery
Fast
Casual
Other
44%

Our Best Team
57
This slide presents the key people of restaurant with general manager who handle overall restaurant operations.
01 02 03
Michael George
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to your needs and capture your
George Mendes
Martin Taylor

Financial
58
M
E
A
T
V
E
G
E
T
A
B
L
E
S
D
A
I
R
Y
B
R
E
A
D
F
R
U
I
T
25%
35%
20%
10%
15%

Post It Notes
59
This slide is 100%
editable. Adapt it to your
needs and capture your
Text Here
This slide is 100%
Text Here
This slide is 100%
Text Here
This slide is 100%
Text Here
This slide is 100%
Text Here

ur Mission
60
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Vision Mission Goal

Address
# street number, city, state
Contact Number
0123456789
Email Address
Emailaddress123@gmail.com
Thanks for
Watching Us …!
61

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