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This document provides information on opening a small restaurant, including developing a business plan, obtaining necessary permits and licenses, hiring staff, and training employees. It discusses determining critical staff positions and an effective interview process. Effective communication methods for training include demonstrating, shadowing, instructing, supervised performance, and role-playing. The document also covers finding and sourcing high quality ingredients from local farms and suppliers, purchasing necessary kitchen equipment, creating menus, and considerations for parking and location.
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- 1. How does oneopen a restaurant?
- 2. Start up Businessplan Knowledge of what you’re doing Location-Jordon Money to start your business Ownership?
- 3. Name-Ryan TaxIdentification Number Register your number Permits and licensing Know what kind of people you need-Brock
- 4. Training and Interviewing fora small Restaurant Brock Lechner
- 5. MIAN POINTS Hiring theRight Person How to train new Associates and Management Effective Communication
- 6. HIRING THE RIGHTPERSON According to Monica Parpal from Food Service Warehouse Knowing your staffing needs Determining the critical positions How many employees to hire
- 8. INTERVIEW According toSyracuse University the Human Resources department there is some process that you will need to know when you interview someone.
- 9. – Learning Objectives – Shared Experiences –Involvement – Make it Fun
- 10. Effective Communication Methods According to Shaun Fowler from Demand Media Demonstrating Shadowing Instructing Supervised Performance Role-Playing
- 11. According the humanresource manager at Misty’s
- 12. Two-Way Contact Policy According to Dave Samuel from Demand Media Staffing Scheduling Reservations Order Inventory problems.
- 13. Conclusion Now youshould know what it takes to Hire the right person Train that person What communication methods work for you
- 14.
- 15. How a RestaurantFinds it’s Products Family run farms Fresh Produce Ingredients are found based on new recipes
- 16. How a RestaurantFinds it’s Products cont. Cost, quality and safety of ingredients need to be considered by a business Freshness and type of ingredients depend on the location of the restaurant Small restaurants should focus on a single supplier for their ingredients.
- 17. Equipment for MakingProducts Appliances Utensils Cookware
- 18. Raw Produce toa Meal Relationships with growers Delivery vs. Getting ingredients themselves Chef creates meal by following a recipe Meals are priced according to cost of ingredients
- 19. Raw Produce toa Meal cont. Menu’s are made to describe food and guide a customers choices New menu’s are created to entice customers to return to a restaurant
- 20. Products Food Beverages Merchandise
- 21. Parking and location Affordable/ right price for you Parking Other Businesses That the building is visible Up to code Size Build or Buy already built Big city or small town
- 22. Benefits of agood location Looks approachable Catches the eye and interest of a customer Isn’t in the way of peoples routes Isn’t out of the way
- 23. Advertising Getting yourname out there Informs the public of a new business Show specials Gives people information about your business