Restaurant Management System PowerPoint Presentation Slides

Restaurant
Management
System
Your Company Name

Objectives forRestaurant Management
Efficient Handling of Restaurant Operations
• Selecting suitable Point of Sale system
• Inventory Management
Managing Restaurant Staff
Improving Food and Workplace
Safety Standards
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Table of Contents
Where are We Lagging
• Current Challenges
• Firm Present Scenario
• Weekly Sales Report
• Competitive Analysis
01
Possible Solutions for
Managing Restaurant
02
Point of Sale
• Upgrading Point of Sale System
• Point of Sale Interface
• Implementing Cashier Counter Interface
• Kitchen Display System – KOT Handling
• Choosing POS System for Effective Restaurant Management
04
Restaurant Management System
• Restaurant Management System Solutions
• Introducing Restaurant Management System
03
• Improving Staff Management
• Managing Employees Information
• Online Attendance System
• Operational Checklist
• How to Retain Employees in Restaurant?
06
Inventory Management
• Restaurant Inventory Management
• Inventory Management System
05
Financial Analysis
• Projected Income Statement
• Projected Cash Flow
• Projected Balance Sheet
• Monthly Sales Forecast
10
Safety Management
• Food Safety
• Daily Production Sheet
• Dry Food Storage Record Maintenance
• Product Cycle Checklist
• Food Safety Checklist
• Workplace Safety
• Food Borne Illness Incident Reporting
• Possible Hazards in Restaurant
• How to Handle Hazards?
07
Restaurant Marketing Management
• Marketing Management for Customer
Engagement
• Ways to Increase Sales on Weekdays
08
• Impact of Successful Implementation of Restaurant
Management System
• Cost Savings – Restaurant Staff Scheduling
09
Implementation of Restaurant
Management System
3

Table of Contents
01
Managing Restaurant
02
Point of Sale
04
03
06
05
Financial Analysis
10
Safety Management
• Food Safety
07
Engagement
08
Management System
09
Management System
4

Current Challenges Faced by Restaurant
Restaurant is facing issue in managing its daily operational activities due to outdated restaurant management system which results in deteriorating sales, dissatisfied employees and increase in
workplace incidents/ accidents.
Highlights - The firm is facing various issues in the absence of advanced integrated system for handling restaurant operations
Deteriorating Sales
• Revenues are decreasing by 15% as compared
to last quarter
• There is increase in operating expenses by
20% compared to last quarter.
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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
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Dissatisfied Employees
• The firm is facing high employee attrition rate
which is 12% (last month of June) as compared
to 2% (in Jan)
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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)
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Firm Present Scenario
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140,000
Jan Feb Mar Apr May Jun
Financial Performance ($)
Revenues Profits Operating Expenses Food Cost of Goods
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0
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Customer Order Issues
Wait Time (mins) Order Cancellation Rate (%)
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Employee Attrition Rate (%)
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Workplace Incident Reporting
Number of accidents reported Food borne illness
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.

RestaurantWeekly 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.
# Customers Covers Food % by Week
Monday
Breakfast
Lunch 90 1.0 791
Dinner 110 1.3 1,511
Daily Totals 200 2,303 11.6%
Tuesday
Breakfast
Lunch 95 1.1 835
Dinner 110 1.3 1,511
Daily Totals 205 2,346 11.9%
Wednesday
Breakfast
Lunch 100 1.2 879
Dinner 120 1.4 1,649
Daily Totals 220 2,528 12.8%
Thursday
Breakfast
Lunch 110 1.3 967
Dinner 125 1.5 1,718
Daily Totals 235 2,684 13.6%
Friday
Breakfast
Lunch 130 1.5 1,143
Dinner 180 2.1 2,473
Daily Totals 310 3,616 18.3%
Saturday
Breakfast
Lunch 130 1.5 1,143
Dinner 180 2.1 2,473
Daily Totals 310 3,616 18.3%
Sunday
Breakfast
Lunch 110 1.3 967
Dinner 125 1.5 1,718
Daily Totals 235 2,684 13.6%
Weekly Totals 1715 (Totals in USD $) 19,777
Note - Days on
which firm is
experiencing
minimum sales –
Monday (11.6%)
and Tuesday
(11.9%),
Estimated Square Feet 3400
Avg Lunch Price 8.79
Avg Dinner Price 13.74
Number of Seats 86

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.
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
Highlights - It will help the firm in analyzing its position in terms of its competitors and on what parameters it can improve as compared to them
The following Restaurants are located within a five-mile radius of XYZ

Table of Contents
Managing Restaurant
02
01
Point of Sale
04
03
06
05
Financial Analysis
10
Safety Management
• Food Safety
07
Engagement
08
Management System
09
Management System
9

Possible Solutions for Managing Restaurant
The effective restaurant management will be achieved through various solutions such effective tracking of stock through inventory management, data consolidation through restaurant management system, smooth
ordering process through point of sale upgradation, reducing employee attrition with staff management, improving safety standards and engaging customers through marketing.
02
Point of Sale
Upgradation
• It will help firm in billing, invoicing, data collection
• Ensuring smooth order processing
• Better communication between kitchen, waiter
and cashier
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01
Restaurant
Management System
• Data Aggregation
• Secure Data Management
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03 Inventory Management
• Effective Handling of stock in order to avoid
overstocks and stockouts
• Improved inventory workflow with less wastage,
thefts, and voids
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04
Managing
Restaurant Staff
• Managing Employee Information
• Attendance Tracking
• Ways through which firm can retain its employees
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05 Safety Management
• Maintaining food safety – daily production sheet
• Ensuring workplace safety – handling hazards
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06
Restaurant
Marketing Management
• Help in increasing sales in weekdays through
special offers and promotions
• Rewarding customers through loyalty programs
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Table of Contents
03
01
Managing Restaurant
02
Point of Sale
04
06
05
Financial Analysis
10
Safety Management
• Food Safety
07
Engagement
08
Management System
09
Management System
11

Restaurant Management SystemSolutions
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
Kitchen Display
In-Store Point
of Sale
Take Away
Counter
Cashier Counter
Customer
Self-Ordering
Waiter Ordering

Introducing RestaurantManagement 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.
Key Takeaways
Central Kitchen
Restaurant POS - 1
Cash Counter
Kitchen Display - 1
Text Here
Text Here
Restaurant POS - 2
Cash Counter Kitchen-Display - 1
Head
Office
Real Time Data Aggregation and Synchronization
Head office view consolidated sales, customers, inventory, payment and expenses information
Centralized Data Management
Head office control and manage master data regarding product catalogue, pricing and promotion
for different stores and maintains consistency among stores.
Inventory lookups across various sales channels
Automatic generation of purchase order and track order based on inventory levels
Inventory Stock Movement Tracking

Table of Contents
Point of Sale
04
01
Managing Restaurant
02
03
06
05
Financial Analysis
10
Safety Management
• Food Safety
07
Engagement
08
Management System
09
Management System
14

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

This graph/chart is linked to excel, and changes automatically based on data. Just left click on it and select “Edit Data”.
Point of Sale Interface
This slide presents the point of sale system showcasing total sales generated, purchase summary, pending orders, etc.
$9800
$0
$2,000
$4,000
$6,000
$8,000
$10,000
$12,000
1/8/2020
7
5
4
3 3
0
1
2
3
4
5
6
7
8
Sausage (Chicken) Chicken Cheese Salami (Chicken)
Chease
Paneer Burger Salami Burger
Popular Products
Sales Summary
Last purchased
amount - $275
Purchase Summary
Fuel Expenses: 67%
Advertising &
Marketing:…
Electricity
Expenses: 7%
Accounting & Bookkeeping
Services: 10%
Computer & Internet
: 11%
Top Expenses
Create Bill
Create
Estimation
Create Order
No. of Invoices : 10
Total Sales $9800
No. of Invoices : 0
Total Discount $490
No. of Invoices : 0
Total Due $0
No. of Cancelled Orders : 0
Pending Orders $0
Repeat Customers : 0
Total Customers 50
No. of Expenses : 7
Total Expense $4200
16

ImplementingCashier Counter Interface
This slide is displaying the salient features of checkout counter and how it will help the cashier in handling orders and cash.
Easy Management of Orders
All Payments Collection Reconciliation
Assess Table Status
Staff Communication and Monitoring
Management of Locally Purchased Raw Materials
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Resolve Customer Complaints

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.
Automatic KOT generation for Chef
Track kitchen efficiency and average preparation
time for menu item
Prevent Risk of Missing out Order
Single and Multi Department-based Orders
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Add Text Here
KOT pops on Kitchen Display on FIFO basis
*KOT – Kitchen Order Tickets

ChoosingPOS System for Effective Restaurant Management
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 Text Here
Upserve ✓ ✓ ✓ ✓ ✗ $20000 Text Here
Lavu POS ✓ ✗ ✓ ✓ ✗ $27000 Text Here
Touch Bistro ✓ ✓ ✗ ✓ ✗ $35000 Text Here

Table of Contents
05
01
Managing Restaurant
02
Point of Sale
04
03
06
Financial Analysis
10
Safety Management
• Food Safety
07
Engagement
08
Management System
09
Management System
20

Restaurant Inventory Management
This slide presents information about the inventory management system which will help firm in handling inventory. It will help the firm in tracking inventory and stock usage, with real time
updates on inventory in hand.
Managing Inventory Using FIFO
• Inventory items line up according to
expiry dates
• Setting storage limit by tracking weekly
and monthly orders
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POS with Inventory & Stock
Management
• Tracking Stock Level
• Managing inter-warehouse transfer
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Recipe Management
› Configuration of all the recipes in
restaurant POS system in order to
ensure the taste remains intact
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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
Regular Check on Inventory Usage
• Setting maximum and minimum storage levels to
keep inventory fresh and in edible state
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InventoryManagement 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.
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
Available items 25

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

Table of Contents
06
01
Managing Restaurant
02
Point of Sale
04
03
05
Financial Analysis
10
Safety Management
• Food Safety
07
Engagement
08
Management System
09
Management System
24

Managing Employees Information
The firm will keep information about their staff in terms of their name, designation, contact details, etc.
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 01/06/2020
2 Jason Seattle Chef Executive 01/06/2020
07/07/2020
23:53:44
3 Natta Seattle Server Senior Manager 01/06/2020
22/02/2020
11:59:03
17 Qasim Seattle Chef Senior Executive 01/07/2020
18 Salma Seattle Chef Executive 28/07/2015
11 Kylie Seattle Server Manger 13/08/2020
12 Khloe Seattle Chef Executive 14/08/2020
14 Nigel Seattle Chef Technician 08/09/2020
30 Freddie Seattle Server CEO 04/11/2020
All All All No

Online AttendanceSystem 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.
Software Features Additional
Features
Cost
Attendance
Tracking
Leave
Management
Shift
Scheduling
Cross Platform
Compatibility
Zoho People ✓ ✗ ✓ $25000
Workload
Management
$50 per month
Bitrix 24 ✓ ✓ ✓ $20000 Task Dependencies $35 per month
Avaza ✓ ✗ ✓ $27000 Quoting and Billing $27 per month
Timecamp ✓ ✓ ✗ $35000 Add Text Here $18 per month

Operational Checklist
The operational checklist will be used in order to keep track about daily operational activities. This is achieved by segmenting task into various stations such as – wait station, food to go area,
tables and tabletops. This checklist will be duly filled on daily basis .
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

How to Retain Employeesin Restaurant?
This slide presents the various strategies firm can use in order to retain its staff. Firm can retain its staff by offering them fair compensation, providing them training and support, and
appreciating staff.
• 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
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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

Table of Contents
Safety Management
• Food Safety
07Where are We Lagging
01
Managing Restaurant
02
Point of Sale
04
03
06
05
Financial Analysis
10
Engagement
08
Management System
09
Management System
29

Daily Production Sheet
The daily production sheet will be used to keep track of the food item prepared in breakfast, lunch, dinner in terms of quantity of food prepared, preparation time, etc.
Menu Temperature (0F) Time Quantity Prepared
Breakfast
Breakfast Wrap 160 degree F 9:45 am 36
Your Text Here Your Text Here Your Text Here Your Text Here
Lunch
Dinner

Dry Food StorageRecord 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.
Day Time Temperature Clean Locked Items on Shelves Corrective Action
1 19 April 2019; 4:55 PM 65 degree F Yes; 5:25 PM Yes; 5:35 PM 5 Add text here
2 Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here Your Text Here

Product CycleChecklist
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 2020 19 April 2020
Canned Tuna 25 April 2020 29 April 2020
Almond Butter 25 April 2020 29 April 2020
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Procedures ✔ Comments
Personal
Hygiene
Clean Designated Uniform ✔ Add Text Here
Hair Restraint –Hair Cover Up ✔ Add Text Here
Fingernails – Clean, Short, Unpolished ✔ Add Text Here
Eating, Drinking on Designated Areas Only ✔ Add Text Here
Add Text Here ✔ Add Text Here
Hand
Washing
Following Up Handwashing Procedure ✔ Add Text Here
Use of Disposable Gloves – when to replace and how to use ✔ Add Text Here
Cleaning
& Sanitizing
Linen and Laundry Use ✔ Add Text Here
Cleaning Solutions Usage ✔ Add Text Here
Sanitizing Solutions Usage ✔ Add Text Here
Accessing Material Safety Data Sheet ✔ Add Text Here
Food 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.

Food Borne IllnessIncidence Reporting
The restaurant should report incidents which are related to food in terms of stale or expiry food resulting illness.
Parameters Description Comments
Suspected Food Item Undercooked Eggs Add Text Here
Incident Summary Add Text Here Add Text Here
Symptoms & Duration
• Diarrhea
• Vomiting
• Itchiness
• Numbness
Add Text Here
Bag, Label, Date Add Text Here Add Text Here
Current Storage Location of Food Refrigerator Add Text Here
Is Medical Treatment Sought
• Yes
• No
Add Text Here
Investigative Action Add Text Here Add Text Here
Corrective Action Add Text Here Add Text Here

Possible Hazards in Restaurant
The firm can be exposed to various kinds hazards which can generate havoc results. These hazards can arise due to dangerous objects like hot, sharp objects; dangerous tasks like heavy
lifting/climbing and poor working conditions.
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
Dangerous
Objects
Dangerous Objects
• Hot Objects
• Grills and Stove Tops
• Ovens and Boilers
• Deep Fryers
• Sharp Objects
• Knives
• Broken Glass
• Shredders
• Objects that Cause Slips & Falls•
• Cords
• Slippery Floors
• Cluttered Exits
• Chemicals
• Cleaning Products
• Pesticides
• Dish Washing Products
• Lifting and Climbing
• Heavy Lifting
• Awkward Lifting/ Bending/ Reaching
• Climbing to Reach Things
• Repetitive Movements
• Cutting/Chopping
• Cleaning/ Mopping/ Sweeping
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• Cooking
• Standing for Long Hours
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DangerousTasks

How toHandle 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.
Hazard Type
Slippery
Floors
Sharp
Objects
Prolonged
Standing
Exposure to Extreme
Temperatures
Carrying & Lifting
Heavy Objects
Preventive Measures
• Use Wheeled Carts for
Objects Transportation
• Avoid Twisting While Lifting
• Do Not Overreach
• Use Caution Signs on Wet Floors
• Use Non Slip Mats
• Wear Non Slip, Sturdy Footwear
• Clean Up Broken Glass
• Wear Steel Mesh Gloves While Cutting
• Store Sharp Knives in Sheaths or Racks
• Use Anti Fatigue Mats
• Wear Footwear with Well Cushioned Soles
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• Wear Protective Equipment – Gloves or
Protective Aprons
• Wear Breathable Clothing
• Add Text Here
Person Assigned
Your Text Here
Your Text Here
Your Text Here
Your Text Here
Your Text Here

Table of Contents
Engagement
08
01
Managing Restaurant
02
Point of Sale
04
03
06
05
Financial Analysis
10
Safety Management
• Food Safety
07
Management System
09
Management System
37

Marketing Management forCustomer Engagement
Restaurant will communicate special offers, discounts in order to engage customers. The firm will reward its customers through various loyalty programs.
• 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
CRM Management
Loyalty Management

Ways to Increase Sales onWeekdays 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.
Offering Food Items
Exclusively on Weekdays
• Menu items available only during
week – lunch specials, drink specials
• Add Text Here
• Add Text Here
Social Media
Marketing
• Attract traffic through posts, blogs
on social media channels
• Add Text Here
• Add Text Here
Advertising Promotion
Campaigns During Weekdays
• 40% off on all non – alcoholic drinks
between 3pm – 5 pm
• Add Text Here
• Add Text Here

Table of Contents
Management System
09
Management System
01
Managing Restaurant
02
Point of Sale
04
03
06
05
Financial Analysis
10
Safety Management
• Food Safety
07
Engagement
08
40

Impact of Successful Implementationof 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.
0%
5%
10%
15%
20%
25%
30%
0
5
10
15
20
25
30
Jan Feb March April May June
Effective Order Management
Wait ime (mins) Order cancellation Rate (%)
0%
2%
4%
6%
8%
10%
12%
14%
Reduced Employee Attrition Rate (%)
0
5
10
15
20
25
30
Reduction in Workplace Incidents
Number of accidents reported Food borne illness
-50,000
0
50,000
100,000
150,000
Improved Financial Performance
Revenues Profits
Operating Expenses Food Cost of Goods
This graph/chart is linked to excel, and changes automatically based on data. Just left click on it and select “Edit Data”. 41

Impact of Successful Implementationof Restaurant Management Systemcontd…
This slide displays the positive impact of restaurant management system on firm’s overall performance.
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
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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
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Cost Savings - Restaurant Staff Scheduling
This slide serves the purpose of the presenting the amount the firm has saved. The amount saved is in context to various people appointed in various departments such as cooks, dishwasher in
kitchen whereas cashier, assistant manager in dining room.
Department 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%
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Table of Contents
Financial Analysis
10
01
Managing Restaurant
02
Point of Sale
04
03
06
05
Safety Management
• Food Safety
07
Engagement
08
Management System
09
Management System
44

ProjectedIncome Statement
This slide provides glimpse about the projected profit and loss of the firm visualizing its financial performance for upcoming three years.
Pro Forma Profit & Loss
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
Y E A R
321

ProjectedCash Flow
This slide serves the purpose of displaying cash flow of the firm projected for upcoming three years.
Pro Forma Cash Flow Year 1 Year 2 Year 3
Cash Received
Cash from Operations $148,101 $30,995 $11,402
Cash Sales $1,028,422 $1,161,443 $1,235,835
Cash from Receivables $0 $0
Subtotal Cash from Operations $1,176,523 $1,192,438 $1,247,237
Additional Cash Received $189,000
Sales Tax
Owners Investment $174,000
Subtotal Cash Received $1,539,523 $1,192,438 $1,247,237
Expenditures
Expenditures from Operations $765,113 $414,176 $426,602
Cash Spent $710,176 $731,481 $753,426
Bills Paid
Subtotal Spent on Operations $1,475,289 $1,145,658 $1,180,028
Additional Cash Spent
Sales Tax
Loan Payment $33,240 $35,378 $37,654
Subtotal Additional Cash Spent $33,240 $35,378 $37,654
Subtotal Expenditures $1,508,529 $1,818,036 $1,217,681
Net Cash Flow $30,994 $11,402 $29,556
Cash Balance $30,994 $42,397 $71,953

Pro Form Balance Sheet Year 1 Year 2 Year 3
Assets
Current Assets
Cash $ 64,000 $66,000 $71,000
Accounts Receivable $25,000 $25,000 $28,000
Inventory $14,000 $14,000 $16,000
Other Current Assets $130,000 $140,000 $150,000
Total Current Assets $219,000 $231,000 $249,000
Long Term Assets
Long Term Assets $144,500 $151,725 $163,104
Accumulated Depreciation $0 $0 $0
Total Long Term Assets $268,500 $281,925 $303,069
Total Assets $487,500 $512,925 $552,069
Liabilities & Capital
Current Liabilities
Accounts Payable $28,000 $30,000 $32,000
Current Borrowing $1,500 $1,500 $1,600
Other Current Liabilities $28,000 $29,000 $32,000
Subtotal Current Liabilities $60,000 $66,000 $0
Long Term Liabilities $190,000 $199,000 $215,000
Total Liabilities $278,000 $290,000 $312,000
Paid In/ Invested Capital $220,000 $234,000 $251,000
Retained Earnings
Earnings
Total Capital $220,000 $234,000 $251,000
Total Liabilities & Capital $500,000 $525,000 $564,000
Net Worth $220,000 $234,000 $251,000
ProjectedBalance Sheet
The projected balance sheet of the firm is presented in this slide in order to visualize its financial performance for upcoming three years.

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

Restaurant Management SystemIcons Slide
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30 60 90 Days Plan
90
Days
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60
Days
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30
Days
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Monday Tuesday Wednesday Thursday Friday Saturday Sunday
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WeeklyTimeline withTask Name

About Us
This slide will provide brief description about the restaurant in terms of its background, mission, vision, etc.
2022
3184
3476
4621
6168
19%
22%
23%
17%
19%
2%
9%
10%
5%
7%
0%
5%
10%
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0
1000
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FY 16 FY 17 FY 18 FY 19 FY 20
USDMillion
Operating Profit Margin Profit Margin
Financial Highlights
Background
• Founded in 2010, XYZ Restaurant situated in 4550,
Pike Place Market, Seattle.
• The restaurant will be wholly owned and operated by
Dave Walker.
Accreditation
• Add Text Here
• Add Text Here
Core Values
• Customer Centric
• Trust
• Excellence
Mission
Delivering consistent quality, value and commitment to
our customer by providing word class food experience.
R – Revenue (Red Bars)R: 32%
E – EBITA (Green Line)E: 30%
NI: 83% NI – Net Income (Yellow Line)
CAGR

Roadmapfor Process Flow
Text Here
This slide is 100% editable. Adapt it
to your needs and capture your
audience's attention.
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54

Restaurant Industry Overview
This slide provides information about the restaurant industry in US in terms of revenues generated, employment, etc.
$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+
2029*
16.9 million
2019*
15.3 million
2009
12.3 million
170 million
Food service patrons in
America in single day
9 in 10
customers enjoy
going restaurants
4 in 10
customers believe restaurants as
an essential part of their lifestyle

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%
Global MarketTrends
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.
01
Over 200,000 restaurants in
the United States
02
Restaurant Share of the Food
Dollar – 49%
03
65% consumers choose one restaurant over other on
availability of locally sourced food
04
62% consumers order more healthier
options in recent times
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05
30% consumers choose one restaurant over other on
availability of online ordering system and payment options
07 Add Text Here
Market Share
Fine Dining
Casual Dining
Bar and Nightclub
Café and Bakery
Fast Casual
Other
16%
12%
9%
7%
12%
44%
Total Sales Market Share by Industry Segment
56

Our Best Chef
This slide presents the key people of restaurant with general manager who handle overall restaurant operations.
Designation
Name Here
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your needs and capture your
Designation
Name Here
Designation
Name Here

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editable. Adapt it to your
needs and capture your
$250
Original
This slide is 100%
$450
Combo
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$650
Deluxe
Financial
58

Comparison
This slide is 100% editable. Adapt it to your
needs and capture your audience's attention.
2019
Meals
Eaten
$3,526
$20,236
$15,200
$18,636
This slide is 100% editable. Adapt it to your
needs and capture your audience's attention.
2020
Meals
Eaten
$18,256
$20,236
$14,500
$18,636$10,250
59

Our Mission
Mission
Vision
Goal
60

ThankYou ForWatching !
Contact Number
0123456789
Email Address
Emailaddress123@gmail.com
Address
# street number, city, state
61

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