What you'll learn
Ways to make your restaurant kitchen run more efficient
Ways to build your restaurant brand image
Tips for setting up food delivery for your restaurant
Tips for food waste management in restaurant
How to choose suppliers for your restaurant
Ways to reduce staff turnover in the restaurant
How to maintain consistent restaurant food taste
How to increase business during restaurant slow months
Factors that will affect your menu pricing strategy
How to motivate restaurant employees and increase productivity
How to improve cash flow in your restaurant business
Difference between fast food and restaurant
The most popular restaurant types
Requirements
No requirements
Description
Restaurant, establishment where refreshments or meals may be procured by the public. The public dining room that ultimately came to be known as the restaurant originated in France, and the french have continued to make major contributions to the restaurant's development.The restaurant industry is experiencing great competition, but operators must ensure that they understand the trends of the market and how thy can position their business to ensure that they stand tall in terms of competition, by providing clients with satisfactory delivery of service and good food. What l have observe in this industry is consistency specifically in the taste of the food, because customers will keep coming to the restaurant because they can easily find what they want, the environment of the restaurant speaks volumes, poor environment is a big demotivate to customers and will prevent customers from coming back to do business again with the company.Most restaurant fail to pay a close attention to the kitchen, but the kitchen can make or break the restaurant reputation, if kitchen staff are incompetent and always delay in food preparation it will put a lot of customers off, so the owners and supervisors of the kitchen must ensure that they employ competent staff who can work under pressure and deliver on to the admiration of the customer. Managers should also listen to the feedback of their employees so that any challenges can easily be resolve in unison. The image of the restaurant is very important to the growth and development of the organization, serious restaurants should build a professional website to ensure that potential customers can find all information at a go on the site. Managers should ask customers for review as a form of social proof to enhance their image.Choosing good suppliers play a key role in the success of the restaurant business, but you should not forget that quality is a key factor in this business so make sure that your suppliers have the industry reputation for supplying products that are quality, pricing must also be taken into consideration when dealing with suppliers. Waste food management should be down, to avoid that, managers can forecast based on previous information about the average daily sales so that they will not cook more food that cannot be sold.

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 The most popular restaurant types

Lecture 3 History of restaurant

Lecture 4 The difference between fast food and restaurant

Section 2: Ways To Make Your restaurant Kitchen Run More Efficiently

Lecture 5 Listen to your employees feed back

Lecture 6 Streamline your menu

Lecture 7 Create an employee manual

Lecture 8 Set up an efficient inventors system

Lecture 9 Do not discount human communication and talent

Lecture 10 Create specific work stations in the kitchen

Lecture 11 Assign daily prep to someone you trust

Lecture 12 Invest in your self

Section 3: Ways To Build Your Restaurant Brand Image

Lecture 13 Focus on employee optimization

Lecture 14 Build a website

Lecture 15 Utilize social media optimization services

Lecture 16 Implement self - optimization strats

Lecture 17 Ask customers to leave reviews/testimonials

Lecture 18 Keep everything cutting edge

Lecture 19 Invest in online reputation management services

Section 4: Tips For Setting Up Food Delivery For Your Restaurant

Lecture 20 Upgrade your pos system

Lecture 21 Check your kitchen line

Lecture 22 Pick from delivery service options

Lecture 23 Decide who provide transportation

Lecture 24 Package food in branded wrapping

Lecture 25 Design a take out menu

Lecture 26 Don't forget the tips

Section 5: Tips For Food Waste Management In restaurant

Lecture 27 Avoid over buying -stock

Lecture 28 Temperature control

Lecture 29 Pay attention to use -by dates

Lecture 30 Donate leftover to local charity

Lecture 31 Ask if customers want to take leftover home

Lecture 32 If you have a buffet or self- service counter, do not provide tray's

Section 6: How To Choose Suppliers For Your Restaurant

Lecture 33 Quality

Lecture 34 Assortment

Lecture 35 Price

Lecture 36 Sensorial aspect

Lecture 37 Packaging

Lecture 38 Origin

Lecture 39 Logistics

Lecture 40 Finance

Section 7: Ways To Reduce Staff Turnover In The Restaurant Industry

Lecture 41 Introduction

Lecture 42 Consider future - proofing with a higher waye

Lecture 43 Create a positive work place culture

Lecture 44 Check - in with your employees

Lecture 45 Refine your hiring strategy

Lecture 46 Try to source internally

Lecture 47 Conduct exits interview

Section 8: How To Maintain Consistent Restaurant Food Taste

Lecture 48 Ace the testing ground

Lecture 49 Standardization of the recipes and maintaining the records

Lecture 50 Regular training

Section 9: How To Increase Business During Restaurant Slow Months

Lecture 51 Hidley-Ho neighborino

Lecture 52 Local loyalty program

Lecture 53 Trim the fat

Lecture 54 Online goliath

Lecture 55 Dust off your party hats

Section 10: Factors That Will Affect Your Menu Pricing Strategy

Lecture 56 Cost

Lecture 57 Appealing to your customers

Lecture 58 Market fluctuations

Lecture 59 Customization

Lecture 60 Get insight into your profits from your EPOS

Section 11: How To Motivate Restaurant Employees And Increase Productivity

Lecture 61 Train your restaurant staff

Lecture 62 Ensure good working condition

Lecture 63 Have fixed shifts and over policy

Lecture 64 Incentive program

Lecture 65 Set clear, defined goals

Section 12: How To Improve Cash Flow In Your Restaurant Business

Lecture 66 Stay on top of book keeping

Lecture 67 Organize changes in payroll

Lecture 68 Make frequent and informal labor decision

restaurant owners, restaurant managers, employees, customers, suppliers, restaurant associations, hotels, motels, guesthouse, event planners, food agencies, CEO, directors, consultants, supervisors, vendors, everybody etc.

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