It covers all the important concepts and has relevant templates which cater to your business needs. This complete deck has PPT slides on Restaurant Inventory Management PowerPoint Presentation Slides with well suited graphics and subject driven content. This deck consists of total of sixty one slides. All templates are completely editable for your convenience. You can change the colour, text and font size of these slides. You can add or delete the content as per your requirement. Get access to this professionally designed complete deck presentation by clicking the download button below. https://bit.ly/2WO0VI0
This document discusses inventory control and management. It covers objectives of inventory control like matching physical inventory to records and ascertaining stock value. It describes perpetual and physical inventory systems and their comparison. Methods of pricing, receiving, storing, and controlling stock are outlined. The roles of purchase control, stock records, and the storekeeper are also summarized.
The document discusses inventory control for foods in a foodservice organization. It describes how inventory control is important for planning orders, tracking food usage, and controlling costs. It outlines procedures for tracking inventory, including using spreadsheets, requisition forms, and perpetual versus physical inventory systems. Key aspects of inventory control covered are receiving, issuing, storage, record keeping, and tools to analyze inventory like ABC analysis and economic order quantity. Maintaining accurate inventory records is important for effective management of a foodservice operation.
Kattareeya Prompreing
白雅欣
iD:DA61G209
(Student in Ph.D. Business and Management, College Business, STUST
email:da61g209@stust.edu.tw
: katt.rmutl@gmail.com
A kitchen order ticket (KOT) is a document that is given to the kitchen to exchange for dishes or items from the kitchen. It contains details like the table number, items ordered, and quantities. KOTs help ensure the right order goes to the right table and provide accountability. They can have multiple copies for control and coordination between the kitchen and front-of-house staff. Various types of KOTs are used for things like additional orders, returned/replaced dishes, or accidentally damaged food items.
Inventory management involves determining optimal inventory levels to balance costs and meet demand. There are three main types of inventory - raw materials, work in progress, and finished goods. The economic order quantity model helps determine how much to order by balancing ordering costs, carrying costs, and shortage costs. Maintaining appropriate inventory levels decouples processes, provides product variety for customers, and allows for quantity discounts.
It has PPT slides covering wide range of topics showcasing all the core areas of your business needs. This complete deck focuses on Restaurant Operations Management PowerPoint Presentation Slides and consists of professionally designed templates with suitable graphics and appropriate content. This deck has total of sixty one slides. Our designers have created customizable templates for your convenience. You can make the required changes in the templates like colour, text and font size. Other than this, content can be added or deleted from the slide as per the requirement. Get access to this professionally designed complete deck PPT presentation by clicking the download button below. https://bit.ly/3hxLDir
This document discusses the purchasing function in the food and beverage industry. It defines purchasing as searching for, selecting, and purchasing commodities according to an establishment's policies. The key aspects covered include:
- The roles and responsibilities of the purchasing officer
- Methods of purchasing like contracts, periodic orders, and cash purchases
- The purchasing procedure and factors considered in supplier selection
- Guidelines on purchasing food, beverages, and duties of the purchasing officer
The document provides an overview of the purchasing function and food preservation methods. It discusses the goals of selection and procurement in purchasing, as well as the attributes and knowledge required of buyers. It then covers various food preservation methods like canning, vacuum packaging, and freezing. It explains the advantages of each method, such as retaining nutrients and quality for long shelf life. Lastly, it discusses food packaging materials and measuring tools used in food service operations.
This document discusses inventory control and management. It covers objectives of inventory control like matching physical inventory to records and ascertaining stock value. It describes perpetual and physical inventory systems and their comparison. Methods of pricing, receiving, storing, and controlling stock are outlined. The roles of purchase control, stock records, and the storekeeper are also summarized.
The document discusses inventory control for foods in a foodservice organization. It describes how inventory control is important for planning orders, tracking food usage, and controlling costs. It outlines procedures for tracking inventory, including using spreadsheets, requisition forms, and perpetual versus physical inventory systems. Key aspects of inventory control covered are receiving, issuing, storage, record keeping, and tools to analyze inventory like ABC analysis and economic order quantity. Maintaining accurate inventory records is important for effective management of a foodservice operation.
Kattareeya Prompreing
白雅欣
iD:DA61G209
(Student in Ph.D. Business and Management, College Business, STUST
email:da61g209@stust.edu.tw
: katt.rmutl@gmail.com
A kitchen order ticket (KOT) is a document that is given to the kitchen to exchange for dishes or items from the kitchen. It contains details like the table number, items ordered, and quantities. KOTs help ensure the right order goes to the right table and provide accountability. They can have multiple copies for control and coordination between the kitchen and front-of-house staff. Various types of KOTs are used for things like additional orders, returned/replaced dishes, or accidentally damaged food items.
Inventory management involves determining optimal inventory levels to balance costs and meet demand. There are three main types of inventory - raw materials, work in progress, and finished goods. The economic order quantity model helps determine how much to order by balancing ordering costs, carrying costs, and shortage costs. Maintaining appropriate inventory levels decouples processes, provides product variety for customers, and allows for quantity discounts.
It has PPT slides covering wide range of topics showcasing all the core areas of your business needs. This complete deck focuses on Restaurant Operations Management PowerPoint Presentation Slides and consists of professionally designed templates with suitable graphics and appropriate content. This deck has total of sixty one slides. Our designers have created customizable templates for your convenience. You can make the required changes in the templates like colour, text and font size. Other than this, content can be added or deleted from the slide as per the requirement. Get access to this professionally designed complete deck PPT presentation by clicking the download button below. https://bit.ly/3hxLDir
This document discusses the purchasing function in the food and beverage industry. It defines purchasing as searching for, selecting, and purchasing commodities according to an establishment's policies. The key aspects covered include:
- The roles and responsibilities of the purchasing officer
- Methods of purchasing like contracts, periodic orders, and cash purchases
- The purchasing procedure and factors considered in supplier selection
- Guidelines on purchasing food, beverages, and duties of the purchasing officer
The document provides an overview of the purchasing function and food preservation methods. It discusses the goals of selection and procurement in purchasing, as well as the attributes and knowledge required of buyers. It then covers various food preservation methods like canning, vacuum packaging, and freezing. It explains the advantages of each method, such as retaining nutrients and quality for long shelf life. Lastly, it discusses food packaging materials and measuring tools used in food service operations.
This document discusses various forms and procedures used for requisitioning, transferring, and pricing goods within a food and beverage department. It describes requisition forms that are used to request goods from storage and are prepared in triplicate. It also discusses transfer notes that are used when goods are requested from one department to another not in storage. Procedures for recording damaged or broken goods are also outlined. Finally, it details different methods for pricing issued goods, including actual purchase price for perishables and various average pricing methods for non-perishables.
The document discusses food and beverage management in the hotel and catering industry. It outlines the objectives of food and beverage departments, which include satisfying guest expectations, efficient purchasing and preparation of food, effective control systems, and gathering performance data. It also describes the functions of food and beverage management, which involve planning, organizing, motivating, and controlling operations. Finally, it notes some constraints faced by food and beverage management, such as economic factors, staffing issues, and the perishable nature of food.
This document provides recommendations and checklists for opening and closing procedures for restaurants. It recommends having checklists for turning equipment on and off and creating prep lists for kitchen staff. The opening procedures section provides tips like checking inventory levels, holding pre-shift meetings, and inspecting the interior and exterior of the restaurant. The closing procedures section suggests ensuring equipment is cleaned and shut down, products are stored properly, floors are swept and mopped, and cash deposits are prepared. Using checklists is advised to help tasks be more efficient.
This document discusses food purchasing and receiving control in foodservice establishments. It outlines the purchasing process, including establishing quality standards, determining purchase quantities, and using a purchase order system. It also discusses selecting suppliers, reducing costs, and security concerns in purchasing and receiving. The goal is to obtain the proper quality and quantity of products at the right time and price through an efficient purchasing process.
This document discusses food purchasing procedures and responsibilities. It defines purchasing as the transfer of commodity ownership from one person to another in exchange for money. The objectives of purchasing are to maintain adequate supplies, minimize investments, run smooth operations, and maximize quality. Key purchasing responsibilities include determining order timing, controlling inventory levels, establishing quality standards, obtaining competitive bids, and overseeing deliveries. The document outlines various purchasing methods like specific period contracts, quantity contracts, daily market lists, and cash and carry. It emphasizes the importance of purchase specifications and tips like maintaining supplier knowledge and exploring all possible suppliers.
This document provides an introduction to food and beverage cost control. It defines key terms like control, cost control, direct costs, indirect costs, fixed costs, and variable costs. It explains that the goals of cost control are to keep costs low and profits high by minimizing inefficiency and waste. It also notes that both cost control and sales control are needed to ensure profitable operations. Responsibility for cost control typically falls to managers who direct subordinates responsible for areas like food costs, beverage costs, and labor costs.
Inventory control and management is important for businesses to ensure they have the right goods available without overstocking. There are different inventory systems like periodic, perpetual, and EOQ that help determine ideal levels. Key aspects include labeling locations, receiving and shipping processes, supplier selection, and inventory software to track levels and costs. Proper inventory practices help businesses avoid stockouts and make the most of their capital.
This document provides an overview of the history and development of the food service industry. It discusses how quantity cookery originated over 1000 years ago to feed large groups. In the 18th century in France, food production was controlled by guilds that licensed specific food items. The first restaurant opened in Paris in 1765 called "restaurants" that served restorative soups. The French Revolution led to the proliferation of restaurants as chefs went into business for themselves. Over time, French cuisine became more elaborate and consisted of many courses, known as Grande Cuisine. Notable chefs like Careme and Escoffier further refined and codified culinary techniques. The document also discusses types of kitchens, kitchen brigade systems,
Effective store keeping and successful inventory control.2Tajudeen Wahabi
Store keeping involves accounting for stock including raw materials, work-in-progress, finished goods, and some fixed assets. Materials are received through various modes of transportation and verified before being accounted for in stores. Different machines like forklifts and overhead cranes are used to carry and store heavy materials. Once materials are received, a goods receipt note is prepared to record the receipt and enable supplier payment. Materials are stored properly according to type in various stores and sub-stores for security, easy retrieval and handling. Inventory management aims to maintain adequate supply to meet demand while minimizing total costs of holding, ordering and shortage. Key terms include maximum limit, minimum limit, reorder level, and safety stock.
This document discusses the key aspects of purchasing in hotels, including definitions, aims, methods, and procedures. It provides details on purchasing policies, types of purchasing like open market, contract and centralized purchasing. It also describes economic order quantity, standard purchase specifications, roles and responsibilities of purchase officers, and the process for supplier selection. The overall document provides a comprehensive overview of hotel purchasing functions and guidelines.
This document provides an overview of stores and materials management. It defines what a storehouse is and discusses the key functions and objectives of stores management, including efficient materials planning, purchasing, inventory control, quality assurance and maintaining good supplier relationships. It outlines the responsibilities of stores managers, such as maintaining low inventory levels while providing good service, identification and inspection of materials, issuing materials to users, and stock control. The duties of storekeepers are also summarized, like receiving, storing and issuing materials, and maintaining records. Finally, some common store documents like bin cards and store ledgers are described.
The document discusses food storage management. It covers topics like storage planning based on food type and storage time, proper storage locations and conditions, and factors involved in food arrangement and security. Temperature control is important for different food categories. Proper training is needed to avoid storage issues. First-in, first-out (FIFO) rotation is the preferred storage technique.
The document discusses the history and operations of restaurants. It begins by explaining that the first modern restaurant is believed to have opened in 1765 in Paris by Monsieur Boulanger, who allowed customers to order from a menu rather than being limited by guild restrictions. It then describes how restaurants have evolved over time to include variations such as fast food, fast casual, casual dining, fine dining, and other concepts. The document also covers reasons for restaurant failures such as undercapitalization, poor location, low sales, uncontrolled costs, and heavy competition. Finally, it provides an overview of front of house restaurant operations such as greeting customers, taking orders, serving food, and accepting payment.
This presentation is all about the issuing control......for each department the schedule for issuing control is made.....All departments are required to come to stores for stores at the specific date and time. It can also be known as a Requisition.
This document summarizes key concepts in inventory management. It discusses types of inventories like raw materials, work in progress, and finished goods. It also covers functions of inventory like meeting demand and smoothing production. The objective of inventory control is to balance customer service and inventory costs. Effective inventory management requires forecasting demand, lead times, and cost estimates for holding, ordering, and shortages. Economic order quantity and production quantity models aim to minimize total costs.
This document provides guidance on effective store and inventory management. It outlines key objectives and responsibilities of storekeepers including understanding inventory principles, record keeping, and maintaining stock levels. The document describes best practices for core warehouse activities such as stock receipt, storage, issuance and record keeping. It also discusses inventory control systems and how to assess stock status. The goal is to provide timely customer service while minimizing costs and protecting inventory through proper care, storage, and security of the warehouse and stock.
https://youtu.be/PuhgTVN_E_I
Click on the link to watch full video on youtube
Inventory means stock of goods like raw material, work in progress, stores of finished goods, consumables etc.
Inventory management means planning, organizing, handling and storing adequate level of inventory with optimized cost to meet consumer’s demand.
There are two most significant costs involved in managing inventory (ordering cost and carrying cost)
Inventory occupy 50–80% of the total current assets of the business concern. It is very essential part of working capital management and production management.
ECONOMIC ORDER QUANTITY
Economic Order Quantity (EOQ) refers to the optimum level of inventory at which the total cost of inventory comprising ordering cost and carrying cost is minimum maintaining the forecasted demand adequacy.
FORMULA : EOQ = √2AO / C
A - Annual consumption, O - Ordering cost per order, C - Carrying cost (expressed in percentage terms of purchase price per unit)
A-B-C ANALYSIS OF INVENTORY
It is the inventory management technique that divide inventory into three categories based on the value and volume of the inventories.
In most inventories a small proportion of items accounts for substantial usage and high monetary value while a large proportion of items accounts for small usage and low monetary value.
ABC analysis advocates a selective approach to classify and focus greater concentration on inventory items accounting for high monetary value and bulk usage.
Thank you for watching
Subscribe to DevTech Finance
The document discusses the importance of menu planning and outlines key factors to consider when developing a menu. An effective menu must satisfy guest expectations, achieve marketing objectives, help meet quality standards, and be cost-effective. Many constraints like facility layout, available labor, ingredients, and marketing implications must also be taken into account. Properly planning the menu is essential as it dictates many operational aspects like staffing needs, equipment requirements, and cost control procedures.
Optimization Of Restaurant Management Systems PowerPoint Presentation SlidesSlideTeam
This template focuses on efficient handling of restaurant operations, staff management, enhancing food and safety standards, etc. The restaurant manager will present it to the top level management. The current scenario of the firm describes the current challenges the firm facing such as deteriorating sales leading to poor financial performance, restaurant management system is outdated leading to customer order issues, dissatisfied employees with high attrition rate, and increase in workplace accidents, etc. The firm will also analyze weekly sales reports, competitive analysis, etc. The firm will look for various solution for managing restaurant operations effectively by upgrading restaurant management system for data consolidation, improved point of sale system for smooth ordering process, managing inventory by stock tracking, handling staff for reducing employee attrition rate, improving food and workplace safety management, marketing management for customer engagement, etc. The firm will determine the impact of successful implementation of restaurant management system. It will also estimate firms financial performance by projecting income statement, cash flow, balance sheet and monthly sales forecast. https://bit.ly/2XnxRXd
Restaurant Management System PowerPoint Presentation SlidesSlideTeam
This complete deck covers various topics and highlights important concepts. It has PPT slides which cater to your business needs. This complete deck presentation emphasizes Restaurant Management System Powerpoint Presentation Slides and has templates with professional background images and relevant content. This deck consists of total of sixty one slides. Our designers have created customizable templates, keeping your convenience in mind. You can edit the colour, text and font size with ease. Not just this, you can also add or delete the content if needed. Get access to this fully editable complete presentation by clicking the download button below. https://bit.ly/2BlqIjy
This document discusses various forms and procedures used for requisitioning, transferring, and pricing goods within a food and beverage department. It describes requisition forms that are used to request goods from storage and are prepared in triplicate. It also discusses transfer notes that are used when goods are requested from one department to another not in storage. Procedures for recording damaged or broken goods are also outlined. Finally, it details different methods for pricing issued goods, including actual purchase price for perishables and various average pricing methods for non-perishables.
The document discusses food and beverage management in the hotel and catering industry. It outlines the objectives of food and beverage departments, which include satisfying guest expectations, efficient purchasing and preparation of food, effective control systems, and gathering performance data. It also describes the functions of food and beverage management, which involve planning, organizing, motivating, and controlling operations. Finally, it notes some constraints faced by food and beverage management, such as economic factors, staffing issues, and the perishable nature of food.
This document provides recommendations and checklists for opening and closing procedures for restaurants. It recommends having checklists for turning equipment on and off and creating prep lists for kitchen staff. The opening procedures section provides tips like checking inventory levels, holding pre-shift meetings, and inspecting the interior and exterior of the restaurant. The closing procedures section suggests ensuring equipment is cleaned and shut down, products are stored properly, floors are swept and mopped, and cash deposits are prepared. Using checklists is advised to help tasks be more efficient.
This document discusses food purchasing and receiving control in foodservice establishments. It outlines the purchasing process, including establishing quality standards, determining purchase quantities, and using a purchase order system. It also discusses selecting suppliers, reducing costs, and security concerns in purchasing and receiving. The goal is to obtain the proper quality and quantity of products at the right time and price through an efficient purchasing process.
This document discusses food purchasing procedures and responsibilities. It defines purchasing as the transfer of commodity ownership from one person to another in exchange for money. The objectives of purchasing are to maintain adequate supplies, minimize investments, run smooth operations, and maximize quality. Key purchasing responsibilities include determining order timing, controlling inventory levels, establishing quality standards, obtaining competitive bids, and overseeing deliveries. The document outlines various purchasing methods like specific period contracts, quantity contracts, daily market lists, and cash and carry. It emphasizes the importance of purchase specifications and tips like maintaining supplier knowledge and exploring all possible suppliers.
This document provides an introduction to food and beverage cost control. It defines key terms like control, cost control, direct costs, indirect costs, fixed costs, and variable costs. It explains that the goals of cost control are to keep costs low and profits high by minimizing inefficiency and waste. It also notes that both cost control and sales control are needed to ensure profitable operations. Responsibility for cost control typically falls to managers who direct subordinates responsible for areas like food costs, beverage costs, and labor costs.
Inventory control and management is important for businesses to ensure they have the right goods available without overstocking. There are different inventory systems like periodic, perpetual, and EOQ that help determine ideal levels. Key aspects include labeling locations, receiving and shipping processes, supplier selection, and inventory software to track levels and costs. Proper inventory practices help businesses avoid stockouts and make the most of their capital.
This document provides an overview of the history and development of the food service industry. It discusses how quantity cookery originated over 1000 years ago to feed large groups. In the 18th century in France, food production was controlled by guilds that licensed specific food items. The first restaurant opened in Paris in 1765 called "restaurants" that served restorative soups. The French Revolution led to the proliferation of restaurants as chefs went into business for themselves. Over time, French cuisine became more elaborate and consisted of many courses, known as Grande Cuisine. Notable chefs like Careme and Escoffier further refined and codified culinary techniques. The document also discusses types of kitchens, kitchen brigade systems,
Effective store keeping and successful inventory control.2Tajudeen Wahabi
Store keeping involves accounting for stock including raw materials, work-in-progress, finished goods, and some fixed assets. Materials are received through various modes of transportation and verified before being accounted for in stores. Different machines like forklifts and overhead cranes are used to carry and store heavy materials. Once materials are received, a goods receipt note is prepared to record the receipt and enable supplier payment. Materials are stored properly according to type in various stores and sub-stores for security, easy retrieval and handling. Inventory management aims to maintain adequate supply to meet demand while minimizing total costs of holding, ordering and shortage. Key terms include maximum limit, minimum limit, reorder level, and safety stock.
This document discusses the key aspects of purchasing in hotels, including definitions, aims, methods, and procedures. It provides details on purchasing policies, types of purchasing like open market, contract and centralized purchasing. It also describes economic order quantity, standard purchase specifications, roles and responsibilities of purchase officers, and the process for supplier selection. The overall document provides a comprehensive overview of hotel purchasing functions and guidelines.
This document provides an overview of stores and materials management. It defines what a storehouse is and discusses the key functions and objectives of stores management, including efficient materials planning, purchasing, inventory control, quality assurance and maintaining good supplier relationships. It outlines the responsibilities of stores managers, such as maintaining low inventory levels while providing good service, identification and inspection of materials, issuing materials to users, and stock control. The duties of storekeepers are also summarized, like receiving, storing and issuing materials, and maintaining records. Finally, some common store documents like bin cards and store ledgers are described.
The document discusses food storage management. It covers topics like storage planning based on food type and storage time, proper storage locations and conditions, and factors involved in food arrangement and security. Temperature control is important for different food categories. Proper training is needed to avoid storage issues. First-in, first-out (FIFO) rotation is the preferred storage technique.
The document discusses the history and operations of restaurants. It begins by explaining that the first modern restaurant is believed to have opened in 1765 in Paris by Monsieur Boulanger, who allowed customers to order from a menu rather than being limited by guild restrictions. It then describes how restaurants have evolved over time to include variations such as fast food, fast casual, casual dining, fine dining, and other concepts. The document also covers reasons for restaurant failures such as undercapitalization, poor location, low sales, uncontrolled costs, and heavy competition. Finally, it provides an overview of front of house restaurant operations such as greeting customers, taking orders, serving food, and accepting payment.
This presentation is all about the issuing control......for each department the schedule for issuing control is made.....All departments are required to come to stores for stores at the specific date and time. It can also be known as a Requisition.
This document summarizes key concepts in inventory management. It discusses types of inventories like raw materials, work in progress, and finished goods. It also covers functions of inventory like meeting demand and smoothing production. The objective of inventory control is to balance customer service and inventory costs. Effective inventory management requires forecasting demand, lead times, and cost estimates for holding, ordering, and shortages. Economic order quantity and production quantity models aim to minimize total costs.
This document provides guidance on effective store and inventory management. It outlines key objectives and responsibilities of storekeepers including understanding inventory principles, record keeping, and maintaining stock levels. The document describes best practices for core warehouse activities such as stock receipt, storage, issuance and record keeping. It also discusses inventory control systems and how to assess stock status. The goal is to provide timely customer service while minimizing costs and protecting inventory through proper care, storage, and security of the warehouse and stock.
https://youtu.be/PuhgTVN_E_I
Click on the link to watch full video on youtube
Inventory means stock of goods like raw material, work in progress, stores of finished goods, consumables etc.
Inventory management means planning, organizing, handling and storing adequate level of inventory with optimized cost to meet consumer’s demand.
There are two most significant costs involved in managing inventory (ordering cost and carrying cost)
Inventory occupy 50–80% of the total current assets of the business concern. It is very essential part of working capital management and production management.
ECONOMIC ORDER QUANTITY
Economic Order Quantity (EOQ) refers to the optimum level of inventory at which the total cost of inventory comprising ordering cost and carrying cost is minimum maintaining the forecasted demand adequacy.
FORMULA : EOQ = √2AO / C
A - Annual consumption, O - Ordering cost per order, C - Carrying cost (expressed in percentage terms of purchase price per unit)
A-B-C ANALYSIS OF INVENTORY
It is the inventory management technique that divide inventory into three categories based on the value and volume of the inventories.
In most inventories a small proportion of items accounts for substantial usage and high monetary value while a large proportion of items accounts for small usage and low monetary value.
ABC analysis advocates a selective approach to classify and focus greater concentration on inventory items accounting for high monetary value and bulk usage.
Thank you for watching
Subscribe to DevTech Finance
The document discusses the importance of menu planning and outlines key factors to consider when developing a menu. An effective menu must satisfy guest expectations, achieve marketing objectives, help meet quality standards, and be cost-effective. Many constraints like facility layout, available labor, ingredients, and marketing implications must also be taken into account. Properly planning the menu is essential as it dictates many operational aspects like staffing needs, equipment requirements, and cost control procedures.
Optimization Of Restaurant Management Systems PowerPoint Presentation SlidesSlideTeam
This template focuses on efficient handling of restaurant operations, staff management, enhancing food and safety standards, etc. The restaurant manager will present it to the top level management. The current scenario of the firm describes the current challenges the firm facing such as deteriorating sales leading to poor financial performance, restaurant management system is outdated leading to customer order issues, dissatisfied employees with high attrition rate, and increase in workplace accidents, etc. The firm will also analyze weekly sales reports, competitive analysis, etc. The firm will look for various solution for managing restaurant operations effectively by upgrading restaurant management system for data consolidation, improved point of sale system for smooth ordering process, managing inventory by stock tracking, handling staff for reducing employee attrition rate, improving food and workplace safety management, marketing management for customer engagement, etc. The firm will determine the impact of successful implementation of restaurant management system. It will also estimate firms financial performance by projecting income statement, cash flow, balance sheet and monthly sales forecast. https://bit.ly/2XnxRXd
Restaurant Management System PowerPoint Presentation SlidesSlideTeam
This complete deck covers various topics and highlights important concepts. It has PPT slides which cater to your business needs. This complete deck presentation emphasizes Restaurant Management System Powerpoint Presentation Slides and has templates with professional background images and relevant content. This deck consists of total of sixty one slides. Our designers have created customizable templates, keeping your convenience in mind. You can edit the colour, text and font size with ease. Not just this, you can also add or delete the content if needed. Get access to this fully editable complete presentation by clicking the download button below. https://bit.ly/2BlqIjy
How To Manage Restaurant Business PowerPoint Presentation SlidesSlideTeam
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
The restaurant industry never stops moving, and your success depends on how you handle all of the moving pieces. Running a restaurant requires a powerful management system to help you maximize efficiency, improve your profitability, and grow in the future.
A restaurant management system is a software designed to enhance your restaurant management by simplifying operations.
Restaurant Staff Training Plan 4 Tips for Optimizing Your Online Food Orderin...spoon.tech
The "Restaurant Staff Training Plan: Optimizing Your Online Food Ordering System" is a comprehensive program designed to equip restaurant staff with the skills and knowledge necessary to effectively manage and optimize their online food ordering system. The training plan covers various aspects of online food ordering, including understanding the platform, managing orders, customer service, and resolving technical issues.
The document discusses a restaurant information system that provides integrated software solutions for quick service, table service, and hospitality operators. The system includes features like a point of sale system, business performance management tools, and a restaurant management system. It allows operators to improve customer service, automate production, control costs, and share information across locations. Making strategic, managerial, and operational decisions requires information like customer data, order histories, inventory levels, supplier information, and staff feedback. An effective information system provides this operational and performance data to support decision-making.
Enhancing Revenue Through Coffee Shop Inventory ManagementeatOS
Any coffee business or cafe should be aware of how crucial efficient inventory control
is to boosting sales and guaranteeing customers' happiness. Coffee shop owners must
maximize their inventory to keep ahead of the competition and capitalize on the fastexpanding coffee business. In this blog post, we will discuss some best practices for
managing a coffee shop's inventory and how to use a coffee shop inventory
management system.
Explore how Eatos, an advanced restaurant point of sale system, enhances efficiency, customer experience, and profitability. Learn about its key features, benefits, success stories, and why it's the ideal choice for modern restaurants. Perfect for restaurant owners and managers looking to streamline operations and boost profitability.
Pest Control Management System (PCMS), a simple and innovative pest control management system that makes managing your pest control business quick and easy. We are serving pest control software business that has been around for more than 10 years, PCMS is one of the most innovative pest control management systems in India and Middle East
This document describes a restaurant management system that automates day-to-day restaurant activities. The system allows owners and managers to track business practices, ease employee onboarding, monitor employee performance, handle payroll and taxes. Employees can use it to manage inventory, take orders, generate bills, and view menus. Key features include adding/removing menu items, receiving orders, billing, and payroll tracking. Benefits are sales tracking, financial reporting, better customer service, data access anywhere, efficient staff oversight, and improved kitchen/front-of-house communication. There are limitations such as menu item names under 24 characters and the system taking orders one at a time.
How Hospitality Reporting Tool is Revolutionizing the Way Restaurants Works?opsyte
The restaurant industry is rapidly embracing technology to improve operations, boost efficiency, and exceed guest expectations. One innovation that is transforming restaurants is the hospitality reporting tool. This powerful software gives owners and managers real-time analytics and insights to make better decisions.
A hospitality reporting tool like Opsyte gathers point-of-sale, inventory, scheduling, and other data into interactive dashboards and reports. With a few clicks, restaurants can monitor sales, labor costs, inventory levels, and more. The key benefits of using a hospitality reporting tool include:
Ruby Tuesday was founded in 1972 in Knoxville, Tennessee and now operates over 800 locations worldwide. They focus on consumer research to understand customer preferences and trends. Their mission is to make customers feel at home and provide quality American cuisine. They use a Micros POS system and Table Management System to efficiently manage ordering, seating, and billing. The representative thanked for their time in providing details on Ruby Tuesday's operations.
The document discusses how the private dining industry has grown despite economic downturns affecting the restaurant industry. While demand for private dining spaces has increased, most spaces sit empty over half the time. The document argues that private dining needs to be managed as a separate business using automated software rather than paper notebooks to increase profits and better serve customers. It then describes Tripleseat, a web-based software designed specifically for managing private dining events and customer relationships in restaurants.
Wp 5 tips for managing food and beverage supply chain (by IFS, KaizenVietnam...KAIZEN Group Experts
This whitepaper provides 5 tips for managing a food and beverage supply chain: 1) Automate processes using technology like barcoding and ERP software, 2) Plan for future demand changes in the market, costs, and availability, 3) Maintain detailed regulatory compliance records, 4) Control costs by minimizing waste through expiration date management and quality control, and 5) Link multiple manufacturing locations together with ERP software. Adopting an ERP system can help implement these tips to streamline operations.
Effective Turnaround Strategy For Business Restructuring PowerPoint Presentat...SlideTeam
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Food and Beverage cloud business management automation ERPub6ib9
Sage Business Cloud Enterprise Management is an ERP software designed for food and beverage companies. It provides functionality for regulatory compliance, recipe and inventory management, production planning, quality control, and traceability. The software aims to help food and beverage businesses streamline operations, comply with regulations, forecast supply and demand, and gain business insights. It offers features specific to the industry such as formula management, lot tracking, allergen control, and quality testing at all stages of production and packaging.
The document describes a proposed online food ordering system for Unilever's employees in the UK. It outlines:
- The current canteen system causes long wait times and food waste which reduces productivity.
- An online ordering system would allow employees to order from various vendors and have meals delivered, addressing issues like capacity, variety, efficiency and matching supply/demand.
- The proposal involves developing a website/app, testing it with pilots, and rolling it out company-wide to improve the canteen experience.
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2. 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.
3. 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
4. Table of
Contents
4
› Current Challenges
› Firm Present Scenario
› Weekly Sales Report
› Competitive Analysis
Where are We Lagging01
Possible Solutions for Managing Restaurant
› 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 Sale
› Restaurant Management System
Solutions
› Introducing Restaurant
Management System
Restaurant Management System
› Improving Staff Management
• Managing Employees Information
• Online Attendance System
• Operational Checklist
› How to Retain Employees in Restaurant?
Managing Restaurant Staff
› Restaurant Inventory
Management
› Inventory Management System
Inventory Management
› Projected Income Statement
› Projected Cash Flow
› Projected Balance Sheet
› Monthly Sales Forecast
Financial Analysis
› 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 Management
› Impact of Successful Implementation of
Restaurant Management System
› Cost Savings – Restaurant Staff
Scheduling
Implementation of Restaurant Management System
› Marketing Management for Customer
Engagement
› Ways to Increase Sales on Weekdays
Restaurant Marketing Management
02
04
03
06
05
10
07
09
08
5. 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.
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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
-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
Jan Feb Mar Apr May Jun
Wait Time (mins) Order Cancellation Rate (%)
0%
2%
4%
6%
8%
10%
12%
14%
Jan Feb Mar Apr May Jun
0
10
20
30
40
Jan Feb Mar Apr May Jun
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”.
7. 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
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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
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
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9. Table of
Contents
9
› Current Challenges
› Firm Present Scenario
› Weekly Sales Report
› Competitive Analysis
Where are We Lagging01
Possible Solutions for Managing Restaurant
› 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 Sale
› Restaurant Management System
Solutions
› Introducing Restaurant
Management System
Restaurant Management System
› Improving Staff Management
• Managing Employees Information
• Online Attendance System
• Operational Checklist
› How to Retain Employees in Restaurant?
Managing Restaurant Staff
› Restaurant Inventory
Management
› Inventory Management System
Inventory Management
› Projected Income Statement
› Projected Cash Flow
› Projected Balance Sheet
› Monthly Sales Forecast
Financial Analysis
› 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 Management
› Impact of Successful Implementation of
Restaurant Management System
› Cost Savings – Restaurant Staff
Scheduling
Implementation of Restaurant Management System
› Marketing Management for Customer
Engagement
› Ways to Increase Sales on Weekdays
Restaurant Marketing Management
04
03
06
05
10
07
09
08
02
10. Possible Solutions for Managing Restaurant
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
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
Restaurant Management System
› Data Aggregation
› Secure Data Management
› Add Text Here
› Add Text Here
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11. Table of
Contents
11
› Current Challenges
› Firm Present Scenario
› Weekly Sales Report
› Competitive Analysis
Where are We Lagging01
Possible Solutions for Managing Restaurant
› 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 Sale
› Restaurant Management System
Solutions
› Introducing Restaurant
Management System
Restaurant Management System
› Improving Staff Management
• Managing Employees Information
• Online Attendance System
• Operational Checklist
› How to Retain Employees in Restaurant?
Managing Restaurant Staff
› Restaurant Inventory
Management
› Inventory Management System
Inventory Management
› Projected Income Statement
› Projected Cash Flow
› Projected Balance Sheet
› Monthly Sales Forecast
Financial Analysis
› 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 Management
› Impact of Successful Implementation of
Restaurant Management System
› Cost Savings – Restaurant Staff
Scheduling
Implementation of Restaurant Management System
› Marketing Management for Customer
Engagement
› Ways to Increase Sales on Weekdays
Restaurant Marketing Management
04
06
05
10
07
09
08
02
03
12. 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
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.
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
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14. Table of
Contents
14
› Current Challenges
› Firm Present Scenario
› Weekly Sales Report
› Competitive Analysis
Where are We Lagging01
03
Possible Solutions for Managing Restaurant
› 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 Sale
› Restaurant Management System
Solutions
› Introducing Restaurant
Management System
Restaurant Management System
› Improving Staff Management
• Managing Employees Information
• Online Attendance System
• Operational Checklist
› How to Retain Employees in Restaurant?
Managing Restaurant Staff
› Restaurant Inventory
Management
› Inventory Management System
Inventory Management
› Projected Income Statement
› Projected Cash Flow
› Projected Balance Sheet
› Monthly Sales Forecast
Financial Analysis
› 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 Management
› Impact of Successful Implementation of
Restaurant Management System
› Cost Savings – Restaurant Staff
Scheduling
Implementation of Restaurant Management System
› Marketing Management for Customer
Engagement
› Ways to Increase Sales on Weekdays
Restaurant Marketing Management
06
05
10
07
09
08
02
03
04
15. 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
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16. 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
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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
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
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18. 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
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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
20. Table of
Contents
20
› Current Challenges
› Firm Present Scenario
› Weekly Sales Report
› Competitive Analysis
Where are We Lagging01
Possible Solutions for Managing Restaurant
› 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 Sale
› Restaurant Management System
Solutions
› Introducing Restaurant
Management System
Restaurant Management System
› Improving Staff Management
• Managing Employees Information
• Online Attendance System
• Operational Checklist
› How to Retain Employees in Restaurant?
Managing Restaurant Staff
› Restaurant Inventory
Management
› Inventory Management System
Inventory Management
› Projected Income Statement
› Projected Cash Flow
› Projected Balance Sheet
› Monthly Sales Forecast
Financial Analysis
› 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 Management
› Impact of Successful Implementation of
Restaurant Management System
› Cost Savings – Restaurant Staff
Scheduling
Implementation of Restaurant Management System
› Marketing Management for Customer
Engagement
› Ways to Increase Sales on Weekdays
Restaurant Marketing Management
06
10
07
09
08
02
05
0303
04
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
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.
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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.
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
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 $12216 4 50 Add Text Here
Unit
Price ($)
Quantity
in Stock
Inventory
Value ($)
Reorder
Level
Quantity in
Reorder
Inventory ID Name Description Comments
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24. Table of
Contents
24
› Current Challenges
› Firm Present Scenario
› Weekly Sales Report
› Competitive Analysis
Where are We Lagging01
03
Possible Solutions for Managing Restaurant
› 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 Sale
› Restaurant Management System
Solutions
› Introducing Restaurant
Management System
Restaurant Management System
› Improving Staff Management
• Managing Employees Information
• Online Attendance System
• Operational Checklist
› How to Retain Employees in Restaurant?
Managing Restaurant Staff
› Restaurant Inventory
Management
› Inventory Management System
Inventory Management
› Projected Income Statement
› Projected Cash Flow
› Projected Balance Sheet
› Monthly Sales Forecast
Financial Analysis
› 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 Management
› Impact of Successful Implementation of
Restaurant Management System
› Cost Savings – Restaurant Staff
Scheduling
Implementation of Restaurant Management System
› Marketing Management for Customer
Engagement
› Ways to Increase Sales on Weekdays
Restaurant Marketing Management
10
07
09
08
02
06
05
04
03
25. 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
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26. 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
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27. 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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28. 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.
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29. Table of
Contents
29
› Current Challenges
› Firm Present Scenario
› Weekly Sales Report
› Competitive Analysis
Where are We Lagging01
03
05
04
03
07
Possible Solutions for Managing Restaurant
› 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 Sale
› Restaurant Management System
Solutions
› Introducing Restaurant
Management System
Restaurant Management System
› Improving Staff Management
• Managing Employees Information
• Online Attendance System
• Operational Checklist
› How to Retain Employees in Restaurant?
Managing Restaurant Staff
› Restaurant Inventory
Management
› Inventory Management System
Inventory Management
› Projected Income Statement
› Projected Cash Flow
› Projected Balance Sheet
› Monthly Sales Forecast
Financial Analysis
› 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 Management
› Impact of Successful Implementation of
Restaurant Management System
› Cost Savings – Restaurant Staff
Scheduling
Implementation of Restaurant Management System
› Marketing Management for Customer
Engagement
› Ways to Increase Sales on Weekdays
Restaurant Marketing Management
10
09
08
07
02
06
03
05
04
30. 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
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
MENU
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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
32. 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
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
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
Personal Hygiene
Cleaning & Sanitizing
Hand Washing
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34. Food Borne Illness Incidence Reporting
The restaurant should report incidents which are related to food in terms of stale or expiry food resulting illness.
34This slide is 100% editable. Adapt it to your needs and capture your audience's attention.
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
35. 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
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
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
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37. Table of
Contents
37
› Current Challenges
› Firm Present Scenario
› Weekly Sales Report
› Competitive Analysis
Where are We Lagging01
03
05
04
03
Possible Solutions for Managing Restaurant
› 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 Sale
› Restaurant Management System
Solutions
› Introducing Restaurant
Management System
Restaurant Management System
› Improving Staff Management
• Managing Employees Information
• Online Attendance System
• Operational Checklist
› How to Retain Employees in Restaurant?
Managing Restaurant Staff
› Restaurant Inventory
Management
› Inventory Management System
Inventory Management
› Projected Income Statement
› Projected Cash Flow
› Projected Balance Sheet
› Monthly Sales Forecast
Financial Analysis
› 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 Management
› Impact of Successful Implementation of
Restaurant Management System
› Cost Savings – Restaurant Staff
Scheduling
Implementation of Restaurant Management System
› Marketing Management for Customer
Engagement
› Ways to Increase Sales on Weekdays
Restaurant Marketing Management
10
09
02
06
07
08
03
05
04
38. • 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
38This slide is 100% editable. Adapt it to your needs and capture your audience's attention.
39. 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.
39This slide is 100% editable. Adapt it to your needs and capture your audience's attention.
› 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
40. Table of
Contents
40
› Current Challenges
› Firm Present Scenario
› Weekly Sales Report
› Competitive Analysis
Where are We Lagging01
03
05
04
03
Possible Solutions for Managing Restaurant
› 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 Sale
› Restaurant Management System
Solutions
› Introducing Restaurant
Management System
Restaurant Management System
› Improving Staff Management
• Managing Employees Information
• Online Attendance System
• Operational Checklist
› How to Retain Employees in Restaurant?
Managing Restaurant Staff
› Restaurant Inventory
Management
› Inventory Management System
Inventory Management
› Projected Income Statement
› Projected Cash Flow
› Projected Balance Sheet
› Monthly Sales Forecast
Financial Analysis
› 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 Management
› Impact of Successful Implementation of
Restaurant Management System
› Cost Savings – Restaurant Staff
Scheduling
Implementation of Restaurant Management System
› Marketing Management for Customer
Engagement
› Ways to Increase Sales on Weekdays
Restaurant Marketing Management
10
02
03
06
07
08
09
05
04
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
-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 Profit Operating Expenses Food Cost of Goods
0
5
10
15
20
25
30
Jan Feb Mar Apr May Jun
Number of accidents reported (mins) Food borne illness
Improved Financial Performance
Reduction in Workplace Incidents
0%
2%
4%
6%
8%
10%
12%
14%
Jan Feb Mar Apr May Jun
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 (%)
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. 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.
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43. 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
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44. Table of
Contents
44
› Current Challenges
› Firm Present Scenario
› Weekly Sales Report
› Competitive Analysis
Where are We Lagging01
03
05
04
03
Possible Solutions for Managing Restaurant
› 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 Sale
› Restaurant Management System
Solutions
› Introducing Restaurant
Management System
Restaurant Management System
› Improving Staff Management
• Managing Employees Information
• Online Attendance System
• Operational Checklist
› How to Retain Employees in Restaurant?
Managing Restaurant Staff
› Restaurant Inventory
Management
› Inventory Management System
Inventory Management
› Projected Income Statement
› Projected Cash Flow
› Projected Balance Sheet
› Monthly Sales Forecast
Financial Analysis
› 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 Management
› Impact of Successful Implementation of
Restaurant Management System
› Cost Savings – Restaurant Staff
Scheduling
Implementation of Restaurant Management System
› Marketing Management for Customer
Engagement
› Ways to Increase Sales on Weekdays
Restaurant Marketing Management
02
03
06
07
08
05
04 09
10
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
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
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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
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
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47. 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
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48. 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
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50. 50
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Additional Slides
51. 51
Days
30
60
90
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Days Plan30 60 90
52. Weekly Timeline with Task Name
52This slide is 100% editable. Adapt it to your needs and capture your audience's attention.
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
Mon Tue Wed Thru Fri Sat Sun
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
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
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54. Roadmap For Process Flow
03
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04
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05
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06
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02
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01
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54
55. 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
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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
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
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57. Our Mission
57
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Mission
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it to your needs and capture your
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Value
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Vision
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58. 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
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59. 59
Comparison
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capture your audience's attention.
Fast Food Liked
in SINGAPORE
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audience's attention.
40%
Fast Food Liked
in HONG KONG
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80%
60. 60
Financial
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capture your audience's attention.
45%
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75%
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85%
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55%
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