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Transcript of the Restaurant Manager s Handbook Brown
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8/20/2019 the Restaurant Manager s Handbook Brown
1/75
Published By:
ATLANTIC PUBLISHING GROUP, INC
THIRD REVISED EDITION
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Here is a complete list of forms included in the Restaurant Manager’s Handbook. Click
on the form you need and you’ll go directly to that page.
CHAPTER 1—SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAU-
RANT VENTURE
Start-up Cost Worksheet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Furniture/Fixtures/Equipment Worksheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
A List Of Necessary Miscellaneous Restaurant, Resort and Hotel Supplies . . . . . . . . . . . . 6
Layout and Flowchart of a Typical Family-Type Restaurant ............................15
Layout and Flowchart of a Typical Occasional-Type Restaurant . . . . . . . . . . . . . . . . . .16
Layout for Receiving, Storage and Employee Dining Areas . . . . . . . . . . . . . . . . . . . . . . . . . .17
CHAPTER 5—PROFITABLE MENU—PLANNING FOR MAXIMUM RESULTS
Accuracy in Menu Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
Copyright Form TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . .22
Inventory Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . .24
Food Ordering Form. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
CHAPTER 6—SUCCESSFUL KITCHEN MANAGEMENT & CONTROL
PROCEDURES—FOR MAXIMUM EFFICIENCY
Detailed Layout of Dishroom Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . .26Detailed Layout of Kitchen Equipment in a Family Restaurant . . . . . . . . . . . . . . . . . . . .27
Perpetual Inventory Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
Sign-Out Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . .29
Preparation Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . .30
Minimum Amount Needed Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
Yield Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32
Cashier’s Report Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . .33
Ticket Issuance Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34
Cook’s Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
Ticket Itemization Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 Want Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37
CHAPTER 7—THE ESSENTIALS OF FOOD SAFETY, HACCP & SANITATION
PRACTICES
Manager Self-Inspection Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . .38
Temperature Log . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . .40
DIRECTORY OF FORMS & CHARTS
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CHAPTER 8—SUCCESSFUL BAR MANAGEMENT & OPERATIONS
Layout of a Typical Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41
Bar Recipe and Procedure Manual . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . .42
Bartender’s Report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43
Liquor Order Form. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44
Liquor Inventory Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . .45
Liquor Used and Restocked Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46
CHAPTER 9—SUCCESSFUL WINE MANAGEMENT & OPERATIONS
Wine Inventory Form ......................................................................................47
Wine Order Form............................................................................................48
CHAPTER 10—SUCCESSFUL MANAGEMENT OF OPERATIONAL COSTS &
SUPPLIES
Operational Inventory Form............................................................................49
Operational Order Form ................................................................................50
CHAPTER 13—SUCCESSFUL EMPLOYEE RELATIONS & LABOR COST CONTROLSEmployee Performance Evaluation Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . .51
CHAPTER 16—INTERNAL BOOKKEEPING—ACCOUNTING FOR SALES &
COSTS—WHERE DID IT ALL GO?
Daily Payroll Form..........................................................................................52
Daily Sales Report Form ................................................................................53
Labor Analysis Form ......................................................................................55
Wine Itemization Form ..................................................................................56
Food Itemization ............................................................................................57
Purchase Ledger ............................................................................................58
IRS Form 1244: Employee’s Daily Record of Tips and Report to Employer ......59
CHAPTER 17—SUCCESSFUL BUDGETING & PROFIT PLANNING—
FOR MAXIMUM RESULTS
Depreciation Worksheet and Record ..............................................................64
Operational Budget ........................................................................................66
Sales Projection Form ....................................................................................68
Depreciation Worksheet ..................................................................................69
IRS Form 4562:0 Depreciation and Amortization............................................70
CHAPTER 18—HOW TO PREPARE THE MONTHLY AUDIT & COST
PROJECTIONS—PUTTING IT ALL TOGETHER
Breakeven Analysis Graphic Representation ..................................................72
Breakeven Cost Analysis ................................................................................73
Materials Cost Projection Form ......................................................................74
Operational Supplies Cost Projection Form ....................................................75
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Salary of Owner-Manager (if applicable)
All Other Salaries and Wages
Rent
Advertising
Delivery Expenses
Supplies
Telephone
Utilities
Insurance
Taxes, Including Social Security
Interest
Maintenance (Facilities/Equipment)
Legal and Other Professional Fees
Dues/Subscriptions
Leases (Equipment/Furniture/Etc.)Inventory Purchases
Miscellaneous
One-Time Start-Up Costs
Fixtures/Equipment/Furniture
Remodeling
Installation of Fixtures/Equipment/Furniture
Starting Inventory
Deposits with Public Utilities
Legal and Other Professional Fees
Licenses and Permits
Advertising and Promotion for Opening
Accounts Receivable
Cash Reserve/Operating Capital
Other
TOTAL—Your total amount will depend upon how many monthsof preparation you want to allow before actually beginning operations.
4 THE RESTAURANT MANAGER’S HANDBOOK
ORKSHEETSWThe following worksheets, provided courtesy of the Small Business Administration, will
aid the restaurant manager greatly in estimating start-up costs and expenses.
HOW MUCH MONEY DO YOU NEED?To help you estimate the amount of financing you will need to get your venture off the
ground, use the following chart. Keep in mind, however, that not every category applies
to all businesses. Estimate monthly amount.
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SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 5
FURNITURE / FIXTURES / EQUIPMENT
Estimate of
If you plan pay the cash youcash in full, enter need for
the full amount AMOUNT furniture,
below & in the DOWN OF EACH fixtures &
last column PRICE PAYMENT INSTALLMENT equipment
COUNTERS
STORAGE SHELVES
DISPLAY STANDS,SHELVES,TABLES
CASH REGISTERSAFE
WINDOW DISPLAYFIXTURES
SPECIAL LIGHTING
OUTSIDE SIGN
DELIVERYEQUIPMENT
IF NEEDED
TOTAL FURNITURE, FIXTURES & EQUIPMENT
If you are going to pay by installments, fill out the
columns below. Enter in the last column your
down payment plus at least one installment
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6 THE RESTAURANT MANAGER’S HANDBOOK
A accounting & financial
services
advertising services,materials &electronic catalogs
air cleaners/purifiers
air conditioning &heating eqt. sales
air curtains
air pollution controlsystems
air purification & dustcollection eqt.
air screens/air curtainsfor entranceways
alcoholic beverages
alligator/alligator
meataluminum foil
animated displays
antioxidants forfruits & vegetables
antiques
apparel
appetizers
appliances: food servicemachines
aprons
aquariums/lobstertanks
architects/engineers
art
artificial flowers &plants
ashtrays & stands
associations, trade
ATMs—automated tellermachines
attorney at law
audiovisual eqt. &
systemsawards, plaques &
certificates
awnings, canopies &poles
B bacon
badges/name badges
bags & covers: paper,plastic, cheesecloth& scented
bags, cooking
bags, food: paper& plastic
bains marie
baked goods:fresh & frozen breads,rolls, pastries, etc.
bakers eqt. & supplies
baking ingredients
baking supplies
balers
balloons
banners & flags
banquet service eqt.
bar codes/uniform
product codes bar eqt. & supplies
barbeque pits, machines,eqt. & supplies
bars, liquor service
bars, portable& folding bases& legs, tables& boothes
baskets, bread & roll
bathrobes & bathroomaccessories
bathroom accessories& eqt.
bathroom eqt.& baby changingstations
batter: doughnut,pancake & waffle
beds: bedspreads& blankets
beer & ale
beer brewing eqt.
beer service eqt.
beverage service eqt.
beverage/coffee servers
beverages,concentrated fruit
beverages,nonalcoholic
beverages: beer/ale/wine
beverages, carbonated& noncarbonated
beverages:liquors/liqueurs
bibs, adult & child
binders
bins, ingredient
bins, silverware
bins, storage biscuits, fancy & soda
blackboards
blenders
bookkeeping systems
books, educational& technical
books, reservation
booths & chairs, tables, bases & legs
bowls: mixing, salad& serving
brass fittings & tubing
bread & rolls
bread specialties
bread sticks
breading machines
breadings & batters:seafood & poultry
brochures & postcards
broilers, electric & gas
broilers, infrared
broilers, charcoal
& conveyor broilers, charcoal,
electric & gas
brooms
brushes, cleaning
buffalo products
buffet products:chafers, fuel, etc.
buildings, modular
bulletin boards
bulletin boards:changeable letters
butchers eqt. & supplies
butter, margarine& cooking oils
Ccabinets: food
warming& conveying
NECESSARY MISCELLANEOUS RESTAURANT, RESORT & HOTEL SUPPLIES
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SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 7
cabinets: miscellaneous
cafeteria eqt.
cakes & cakedecorations; cookies& pastries
can openers: electric& hand-operated
candelabra & candle
holderscandies, chocolates
& confectioneries
candle light,nonflammable
candle warmers forfood & beverages
candles & tapers
canned foods: fish,fruits & vegetables,meat & poultry
canopies
canopies: ventilationcappuccino coffee eqt.
carbon dioxide
carbonators
carbonic gas/bulk co2
carpet sweepers
carpets & rugs
carriers, food& beverage insulated
carts, espresso & coffee
carts, food-service
carts, hospitalfood-service
carts, transport
carts, storage& serving
cash registersupplies: tape, ribbon,
etc.
cash registers& control systems
casters
catalogues
& directoriescatering supplies
& banquet service eqt.
cateringtrucks/delivery trucks
caviar
ceilings: acoustical,tin, wood, etc.
ceramic dinnerware
ceramics
cereals, ready-to-serve& uncooked
chafing dishes
chairs, folding orstacking
chairs, infant
chairs, restaurant
chairs, upholsteredcheck recovery services
cheese
cheese, grated
children’s premiums& party supplies
children’s rides& amusements
chillers
china, table
chinese foods
chocolate
choppers: electric forfood & meat
chopping blocks
cigars, cigarettes,tobacco products:display & storagesystems
citrus products/citrussyrups
cleaners for grills, griddles,pans, etc.
cleaners, hand
cleaners, multipurpose
cleaners, ovens
cleaners, rug& upholstery
cleaners, window
cleaning eqt., materials,services & supplies
cleaning systems,pressurized
cleaning: exhaustmaintenance
clocks, electric
coasters, beverage
coat & hat checkingeqt.
cocktail mixes
cocktail stirrers
cocoa
coffee
coffee-brewers, glass& filters
coffee mills
coffee urns & makers
coin sorters& handling eqt.
cold plates
communicationsystems, services & eqt.
compactors, waste
computer aided design(cad) systems
computer furniture
computer software:accounting,administrative,hospitality, etc.
computer software:hospitality& cost control
computer supplies
computerizedfood service
systems
computerizedrestaurantmanagement systems
computerized systems, wireless
computers/internet
concession eqt.& supplies
condiments& condiment holders
confectionery &chocolate products
connectors:gas/water/steam
construction:materials/renovation
consulting services
containers, food
containers, microwave
containers, ovenablepaperboard
containers: aluminum,plastic & glass
conveyors & subveyors
conveyors, belt
cookies
cooking computersor timers
cooking eqt., electric& gas
cooking eqt., induction
cooking eqt., outdoor
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cooking heat/warmers
cooking wines& marinades
cookware, induction
cookware: pots, pans& microwave
coolers, beverage
copperware
costumescotton candy
machines
counters & tabletops
counters, cafeteria
covers, rack
crackers
creamers
credit cards: cardprocessing/authorization
crepe-making machines
croutonscrushers, can & bottle,
electric
cups: disposable,portion, thermal, etc.
custom-built kitcheneqt.
cutlery: chef’s eqt.& supplies
cutlery, disposable
cutlery, silver-plated& stainless steel
cutters, food
cutting boards
Ddairy substitutes
dance floors, portable
data processing eqt.,services & supplies
decaffeinated beverages
decor & display materials
decorations: holiday,party favors,
balloons, etc.
degreasers & non-sliptreatment products
deli products
deodorizers
designers/decorators
dessert products
dicers, hand-operated
dicers, vegetable-cutting, power
dietetic foods
dinnerware, heatresistant, glass
dinnerware, metal
dinnerware: china,stainless steel,plastic or disposable
disco equipment
dishtables
dishwashers/ware: washer eqt. & supplies
dishwashing compounds
disinfectants& cleaning supplies
dispensers forconcentrates
dispensers, carbonated beverage
dispensers, condiment
dispensers: controls& timers
dispensers, cup
dispensers, custom
dispensers, french fries
dispensers, glove
dispensers, ice
dispensers, ice cream
dispensers: liquor, beer
& winedispensers, malted milk
dispensers, napkins
dispensers, noncarbonated beverage dispensers,
dispensers, salad dressing
dispensers: self-leveling for dishes & trays
dispensers, snack
dispensers, soap& detergent
dispensers, straw
dispensers, toilet paper
dispensers, water— hot and/or cold
dispensers, whippedcream
dispensers, wine
dispensers: liquids, beverages, cream/milk,syrup & dressings
display cases
display cases, heated
display cases,refrigerated
distributor, food& beverage
distributor, food eqt.
doilies: paper or plastic
doors: cold storage &freezer
doors: hinged,revolving & swinging
dough dividers/rounders
dough: prepared,frozen & canned
doughnut machines
doughnut mix
drain cleaners/linemaintenance
draperies, curtains
& hangingsdraperies, stage
drapery & curtainhardware
dressings, salad
drive-thru service eqt.
drug testing
dry grocery items:staples
dry ice
dryers, clothes
dryers, dish/tray
Eeggs/egg products/
egg substitutes/ boilers & timers
electric utility services/energy conservation
electronic datacapture
electronic fundstransfer
embroidered apparelemployee benefit services
employee scheduling & services
employment agencies,services & leasing
enclosures, patio &pool
energy conservation eqt.
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SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 9
energy cost analysts
entertainment, sports-themed
entertainment/entertainmentsystems
entrees, fresh & frozen
environmental
productsequipment, cook/chill
equipment,dish handling
equipment,drain cleaning
equipment, exercise
equipment,food forming
equipment, front office
equipment, heating— boilers, furnaces,
radiators, etc.equipment,
hot-chocolatemaking
equipment, leasing
equipment, marinade
equipment: preventivemaintenanceprograms
equipment:repairs/parts/installation
equipment, rug cleaning
equipment,sales & service
equipment, under-bar
equipment, upholsterycleaning& shampooing
espresso coffee& coffee eqt.
ethnic foods
executive recruiters,hospitality industry
exhaust fans
exhaust maintenancecleaning
extractors, fruit juice
extracts, flavoring
F fabrication, stainless
steel
fabrication, wood
fabrics
fabrics, fire resistant
fans, electric& ventilating
fats & oils, cooking
fats & oils: eqt. Systems& supplies
faucetsfilters, air-conditioning
filters: coffee makers
filters, cooking oil
filters, exhaust systems
filters, greaseextracting
filters, water
financial services/financialconsultants
financial: tax& legal planning
fire alarm systems
fire protection systems:extinguishers/suppression/sales/service
first-aid eqt. & supplies
fish: canned, fresh,frozen, pre-portioned& smoked
flagpoles, flags& accessories
flatware carts & trays
for storage& dispensing
flatware, disposable
flatware: recoverymachines
flatware: silver/goldplated, stainless& disposable
floor cleaning& maintenance eqt.
floor drain treatment
flooring tile: vitrified
or ceramicflooring: floor
treatments, non-slippreparations& coating
flour & flour sifters
flowers, foliage& plants
food containers:aluminum, plastic
& glass
food covers
food, dehydrated
food delivery& catering eqt.
food eqt.: Service& parts
food: frozen—
cooked/precookedfood photography
food portioning eqt.
food processors:grinders & slicers,electric & manual
food products:deli/ethnic,import/export
food products:prepared, cannedor frozen
food reproduction& replication/props
food safety training
food thawing device
food waste disposers
food, processed
footwear
forms: guest checks& business forms
fountain syrups& flavors
fountains, beverage
fountains, ornamental& display
franchise consultants
freezers/refrigerationeqt.: service & parts
freezers, portable
frequent dining
programs/clubs
frozen breakfast food
frozen cocktailmachines
frozen food reconstitutorfruit juices: canned,concentrated,fresh & frozen
fruit syrups
fruits & vegetables:candied, brandied& pickled
fruits & vegetables:canned, fresh & frozen
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fryers, convection
fryers, deep fat& pressure
fryers, oil-less
fuel: synthetic/alternative
furniture design
furniture, health care
furniture: fiberglass,
metal, plastic,upholstered & wood
furniture: lawn,garden, patio& casual
furniture,portable/folding
G/Hgames
garbage can liners
garbage containers:metal, plasticor concrete; wastereceptacles& compactors
gas, propane
gas: service/supplier& natural
gelatin
gelato
gift basket packaging
glass replacement
serviceglass washers
glass, beveled& tempered
glass, decorative
glassware chiller& froster
glassware, service
glazes
gloves: clothor synthetic
gourmet foods
gravy mix or basegrease exhaust systems:
cleaning& maintenance
grease traps: cleaning,maintenance, elimina tion & analysis
griddles & grills
groceries
guest checks
guest questionnaires,comment cards& boxes
guest services
HAACP training
hair dryers
hand dryers
hand trucks
handicapped: aids& accessories
hangers, clothes
health foods
healthcare products& eqt.
heat lamps
heaters, water
heaters, patio& outdoor/indoor
herbs
high chairs
holloware: plated,silver plated& stainless steel
hoods
hors d’oeuvres
hoses: flexible gasconnectors
hot chocolate mix
hot dog grills/cookers
hot food tables
hot plates, electric & gas
hotel & restaurantsupplies
hotel amenities
hotel eqt. & supplies
hotel/motelmanagement
hotel/motel planning& development
hotel/motel supplies
I/J
ice bins, buckets, carts& containers
ice cream
ice cream cabinets
ice cream dishes
ice cream freezers
ice cream makers& soft serve machines
ice cream, toppings,syrups & cones
ice crushers, cubers& shavers
ice machine repairs,service& maintenance
ice makers, bins,dispensers, crushers& cubers
ice transport systems
Ice: ice eqt. & supplies
incentive programs
information service
infrared ovens, ranges& broilers
insect traps
insecticides
inserts, steam table
insulation materials:hot & cold
insurance
interior decor/interior design
internationalmarketer/distributor:food eqt.
inventory controleqt.
inventory systems: eqt.& supplies
investigative services
janitorial:cleaning/sanitizing
janitorial supplies japanese foods
juice fountains
juicers/extractors
K/Lkettles, steam
key & lock systems
key tags
kitchen accessories
kitchen fabrication
kitchen layout& design
knife sharpeners
kosher food/products
ladles
laminated plastic forcounters, etc.
laminating services& products
lamps: floor, table,
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SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 11
electric, battery,candle, infrared & oil
lampshades
laundry eqt. & supplies
laundry machinery
lawn care services
led message displays
legal services
legumeslighting fixtures
lighting systems,emergency
lighting, fluorescent& neon
lights: flood, spot, etc.
linen products
linen products, rental
liquor substitutes
liquor supplies& liqueurs
lobster
lobster tanks
lockers
locks
M/Nmachines, soft ice
cream & milk shake
magazines & newspapers
management services
management systemsmarinades
markers, chalks& crayons
marketing materials& services
marketing research
marketing:promotional items& public relations
matches/matchbooks
mats, floor
mats, rubber& composition
mattresses & bedsprings
mayonnaise
meat analogs
meat cookers
meatball machines
meats: fresh, frozen,canned, pre-
portioned& processed
menu accessories
menu covers & holders
menu display
menu planning& development
menu price changers
menus, menu boards &menu card systems
mesquite wood
metal polish
metal work:kitchen eqt.
mexican foods
microwave accessories
microwave food
microwave ovens& cookware
mini bars
mints: hospitality& printed
mirrors, murals& wall decorations
mixers, drink
mixers, food—electric
mixes, cocktail
mixes, food
mixes: preparedflour/dough
mobile restaurants
money counters
mops & mopping eqt.
motivational incentives,employee contests& games
muffin depositor
murals & walldecorations
mushrooms
music & sound systems
music licensing:organizations ©right law
music systems
music videos
musical instruments
name badges/tags
napkin rings
napkins, disposable
napkins, fabric
nondairy creamers
nutrition services& information
nuts: specialty nut meats
Ooffice machines
office supplies
oils, cooking—fats & oils
oliveson-line services
onion rings
onions, dehydrated
ordering systems
organizers: calendars,notebooks & seatingcharts
ovens & ranges: cookingeqt., parts & service
ovens, baking & roasting
ovens, brick
ovens, combinationconvection/steam
ovens: convection,conveyor, infrared,low temperature,microwave, quartz,
vapor & wood burning
ovenware: china or glass
P/Qpackaging & wrap: foil,
plastic & paperpackaging materials:
wrapping
packaging, take-out
paging systems& employee call systems
paint markers or strippers
pan liners & coatings
paneling & partitions,acoustical
paper goods & disposabletabletop items
parking lot maintenance
partitions or walls,movable
pasta cookers
pasta makingeqt./machines
pasta: fresh, frozen,flavored, homemade& processed
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12 THE RESTAURANT MANAGER’S HANDBOOK
pastry products
pates
payroll companies
payroll processingservices
peanut butter
pepper mills
personnel services:recruitment, leasing& consultants
pest control services& products
photographic services& eqt.
pickles & pickledproducts
pie fillings
pie making machines
pies, baked & frozen
pillows
pitcherspizza eqt. & supplies
pizza products
place mats
plants, flowers & greenery
plastic signs
plasticware, disposable& nondisposable
plasticware, disposable,molded
plates, disposable
platforms & risers,
portableplatters
playground equipment
plumbing fixtures & eqt.
point-of-sale eqt.,materials & supplies
polishes & waxes, floor
popcorn equipment
portable toilets& sanitation
posters & poster systems
pot & pan washing eqt.
potato products
potatoes, processed
pots & pans
poultry information
poultry: fresh, frozen,canned & pre-portioned
powders, fry-kettle
precooked frozen food
pre-portioned foods: jam, cheese, salt,pepper, etc.
pre-portioned meat, fish& poultry
pre-washing machines
premiums & incentives
pressure cookers
pressure fryers
pretzels
printing & design
printing forms, notices,etc.
produce: fruits& vegetables
property managementsystems
prosciutto
public address systems
public cold storage
pushcartsquality control
R racks, coat & hat
racks, dish & glass
racks, dishwashing
racks, drying
racks, luggage
racks, shelving& storage
railings: brass, chrome,stainless steel, wood, etc.
ramekins
ranges, electric & gas
real estate: analysis, brokerage& financing
recipe card indexers
recipes: new ideas
recycling containers,eqt. & services
refinishing services:
tablewarerefrigeration eqt.:
display
refrigeration eqt.:reach-in
refrigeration eqt.:repair & service
refrigeration eqt.: walk-ins
relishes, chutneys, etc.
rendering services
rental: supplies & eqt.
rentals & leasing: cars& trucks
rentals & leasing party supplies
reservation services
responsible vendortraining
restaurantconsultants
restaurant eqt.& supplies
restoration
rice/rice products
room service productsrotisseries
Ssafes & vaultssafety products
salad dressings
salad dryers
salad oils
salads & salad bars:eqt. & supplies
sandwich & saladunits, refrigerated
sandwiches
sanitation eqt.
& suppliessauces & sauce bases
saunas
sausage
saws, meat cutting— power
scales, food
schools &educational services
scouring pads
seafood & seafoodproducts
seafood steaming eqt.seasonings & spices
seating systems: charts& wait lists
seating, auditorium& theater
seating, food court
secret shopper service
security eqt. systems
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SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 13
& services
septic tank cleaning,repairs & maintenance
serving dishes
sharpening services:knives & eqt.
sheets & pillow cases
shelf liners
shellfish tools/meshsteaming bags
shelving, plastic
shelving, steel & wood
shopping service/mystery shopper
shortening
shower curtains
signs, changeableletter
signs, electrical& electronic
signs, paintedsigns, tabletop
signs, wooden
signs: engraved, led,& neon
silver burnishers,cleaners& compounds
silver plating
sinks, kitchen
sinks, under-bar
slicers, food—
electricslicers, mechanical/
hand-operated
slush machines
smoked meats & sausage:manufacturer
snack bar units
snack foods: candies,chips & nuts
sneeze guards
soap, toilet & bath
soaps: detergents &
cleaning compoundssoda fountain supplies
soda fountains & eqt.
soft serve eqt.& products
sorbet
sound systems
soups: condensed,dehydrated & ready-
to-serve
soups, frozen
soups & soup bases
souvenirs, novelties& party favors
specialty foods
stages, mobile & fold-ing; dance floors
stainless steel
stanchions& decorative rope
staples
starch, cooking
steam cleaning services
steam cookers
steam tables
sterilizers
stirrers: woodor plastic
straws, sipping
strip doorssugar & sugar
products
supplies: electronicmachines—paper, rolls& ribbon
sweetening products
swimming pool eqt.
syrups & toppings
systems, intercom
T table covers, disposable
table padding
table toys & table games
table: skirting, linens,napkins, etc.
tables, bakers’
tables, banquet room& folding
tables & counters,restaurant
tables, kitchen
tables, outdoor
tables, pedestal
tables, room service
tables: hot/cold food;serving & folding
tableware, disposable
takeout service/delivery service
tea making& dispensing eqt.
tea & iced tea
technical research
telecommunicationservices
telephone pay
telephone systems,sales & service
television, closedcircuit
television, satellite
tenderizers
tents & canopies
testing & evaluationservices: safety& sanitation
textured vegetableprotein product
theme party supplies
thermo deliverypouches
thermometers
thermoware
tiling
tilting skillets
time keeping eqt.& supplies
time recorders
tissues, disposable
toasters, automatic— gas or electric
tobacco productstoilet paper
toilet seat covers
tomato products
tools: garnishing,ice carving, etc.
toothpicks & partypicks
toppings
tortilla press
tortilla products
touch screens
towels: cotton orlinen
towels, paper
trade publications
training films& filmstrips
training materials
tray covers
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14 THE RESTAURANT MANAGER’S HANDBOOK
tray stands
tray washers
trays, baking
trays, foam
trays, paper
trays, plastic
trays, restaurant
trays: storage, serving
& displaytrucks for folding tables, chairs& mattresses
trucks, baggage
trucks, delivery
trucks, dish & food
trucks, laundry & linensupply
trucks, maid
U/V umbrellas, aluminumoutdoor
uniform emblems:imprintedor embroidered
uniforms: clothing
uniforms: hats & caps
uniforms: protectiveapparel
upholstery cleaners
utensils,
cooking/kitchenutility, analysis, con-
trol & distributions
vacuum cleaner
vacuum-packed/vacuum-sealed bags & pouches
vegetable cutters& peelers
vegetable juice
vehicles, maintenance
vehicles, personnel
vending machines
vending products vending vehicles
ventilating systems,kitchen
ventilators& ventilating eqt.
vinegars
visitor guides,in-room guides, travel
guides & maps
W waffle irons & cone
makers
waffles
wait staff call system
walk-in coolers& freezers—
wall covering
wall panels, tile, wallboard, etc.
wall cleaners& maintenance
walls, movable
warehousing
warmers, beverage
warmers, dish/plate
warmers, food
warmers, fudge— electric
wash cloths
waste disposal systems
waste greasecollection
waste reduction eqt.& services
waste reduction/ waste disposal
wastebaskets& receptacles
water conditioner& softener eqt.& supplies
water machines:heating & cooling
water purification/filtration
water vacuums/brooms
water, bottled
water, mineral
water & water
dispensers
whipping eqt.: cream,sour cream & toppings
whipping eqt.:accessories
wholesale club
windows
wine accessories
wine cellers
wine consultants
& distributors
wine service eqt.
wines
wipes
wire accessories
woks, electric& nonelectric
woodenware, bowls& kitchen utensils
work tables, kitchen
wraps: lemon, stem, etc.
Y yogurt eqt.
yogurt: frozen, fresh& soft-serve
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SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 15
1. Storeroom
2. Dairy and vegetable walk-in cooler
3. Meat walk-in cooler
4. Walk-in freezer
5. Combination meat and vegetablepreparation, salad preparation andpot and pan washing area
6. Meat and vegetable cooking area
7. Dish room
8. Dining room counter
9. Dining room
10. Takeout area
11. Waiters' station
12. Cashier
13. Customer lounge (two)
14. Men's restroom
15. Women's restroom
16. Customer entry and exit (two)
17. Manager's office
18. Employee lockers, equipmentroom and miscellaneous
storage located in basement
Customer
Entranceto #'s6, 8or 9
CustomerEntrance
Employee & Receiving Entrance
STORAGE FACILITY PRODUCTION FACILITY OTHER FACILITIES
16 17
4 3 2
13
18
11
15 14
16
13
12
9
10
5
67
8
1
LAYOUT AND FLOWCHART OF A TYPICALFAMILY-TYPE RESTAURANT
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LAYOUT AND FLOWCHART OF A TYPICALOCCASIONAL-TYPE RESTAURANT
1. Liquor storage
2. Storeroom
3. Dairy and vegetable walk-in cooler
4. Meat walk-in cooler5. Walk-in freezer
6. Meat and vegetable preparation
7. Meat and vegetable cooking
8. Pot and pan washing
9. Salad preparation
10. Checker/cashier's station
11. Dining room
12. Dish room13. Employee dining
14. Janitor's closet
15. Chef's office
16. Waiters' station
17. Women's restroom
18. Men's restroom
19. Cocktail lounge20. Customer lounge
21. Checkroom
22. Reservation station
to #'s7, 8or 9
CustomerEntrance
Fire Exit Fire Exit
Fire Exit
Employee & Receiving Entrance
STORAGE FACILITY PRODUCTION FACILITY OTHER FACILITIES
13
3 4 521
12 9
6
78
14
15
10
11
16
19
20
21
2217 18
16 THE RESTAURANT MANAGER’S HANDBOOK
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SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 17
LAYOUT FOR RECEIVING, STORAGE AND EMPLOYEE DINING AREAS
1
2
3
11
12
13 14
1615
18
7
4 8
9
10
16, 17
19
6
5
1. Receiving desk
2. Dock bumper
3. Trash storage
4. Storeroom
5. Liquor storage
6. Shelving (eleven)
7. Platform scale
8. Reach-through uniformlockers
9. Order desk
10. Wall telephone
11. Dairy and vegetablewalk-in cooler
12. Mobile racks(fourteen)
13. Meat walk-in cooler
14. Walk-in freezer
15. Exterior temperaturegauges (three)
16. Time clock
17. Time card racks (two)
18. Bulletin board
19. Employee dining
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ACCURACY IN MENU CHECKLIST
Determine the accuracy of your own menu by using this checklist
and answering the sample questions.
YES NO
—— —— 1. When merchandising steaks by weight, do I use the generally acceptedpractice of referring to the steak’s weight prior to cooking?
—— —— 2. Are my double martinis really twice the size of a single drink?
—— —— 3. Are my breaded shrimp at least 50% shrimp, as governmentregulations require?
—— —— 4. Is my “3-egg omelette” really made with three eggs?
—— ——
5. Are my “jumbo” eggs really “jumbo,” the nationally recognized egg size, orare they actually “large?”
—— —— 6. When I say “choice sirloin of beef” do I really refer to “USDA ChoiceGrade Sirloin of Beef,” as I’ve implied?
—— —— 7. Do I realize that it’s OK to use the words ”prime rib” to describe a cut of beef (i.e., the “primal” ribs: 6th to 12th ribs), but when I combine this termwith “USDA” (USDA Prime Ribs), I’m implying a grade of beef, not a cut of beef?
—— —— 8. Do I realize that “ground beef” is just what the name implies—ground
beef with no extra fat (the fat limit is 30%), water, extenders or binders?—— —— 9. Do I understand that terms like “Prime,” “Grade A,” “Good,” “No. 1,”
“Choice,” “Fancy,” “Grade AA” and “Extra Standard” are all descriptions of grades as set by federal and state standards?
—— —— 10. If my pricing structure includes a cover charge, service charge or gratuity,have I brought these items to my customers’ attention?
—— —— 11. Do I clearly define any restrictions regarding the use of coupons or premi-um promotions?
—— —— 12. If extra charges are made for special requests like “all white meat” or“no-ice drinks,” are these charges clearly stated at time of ordering?
18 THE RESTAURANT MANAGER’S HANDBOOK
QUANTITY REPRESENTATION
PRICE REPRESENTATION
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PROFITABLE MENU PLANNING — FOR MAXIMUM RESULTS 19
YES NO
—— —— 13. Are my house brands really manufactured to my own specifications, evenif they are prepared off premises?
—— —— 14. Am I careful when advertising brand names that the brand advertised isalways the brand sold?
—— —— 15. When substitutions are necessary for whatever reason (non-delivery,availability, price, etc.), do I realize these substitutions must be reflectedon my menu?
Some such substitutions:
• Maple syrup and maple-flavored syrup• Baked ham and boiled ham• Chopped veal cutlets and shaped veal patties
• Ice milk and ice cream• Fresh eggs and powdered eggs• Picnic-style pork shoulder and ham• Milk and skim milk • Pure jams and pectin jams• Whipped cream and whipped topping• Turkey and chicken• Hereford beef and Black Angus beef • Peanut oil and corn oil• Beef liver and calf’s liver• Cream and half-and-half • Cream and nondairy creamer• Butter and margarine• Ground beef and ground sirloin of beef • Capon and chicken• Standard ice cream and French-style ice cream• Cod and haddock • Noodles and egg noodles• White-meat tuna and light-meat tuna• Haddock and pollack • Flounder and sole• Cheese food and processed cheese• Cream sauce and nondairy cream sauce• Bonita and tuna fish• Roquefort cheese and blue cheese• Tenderloin tips and diced beef • Mayonnaise and salad dressing
REPRESENTATION OF BRAND NAMES
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20 THE RESTAURANT MANAGER’S HANDBOOK
YES NO
—— —— 16. Can I back up the following descriptions with package labels, invoices orother supplier-produced documentation to prove point of origin?
• Lake Superior Whitefish • Idaho Potatoes• Maine Lobster • Imported Swiss Cheese• Puget Sound Sockeye Salmon • Bay Scallops• Gulf Shrimp • Florida Orange Juice• Smithfield Ham • Wisconsin Cheese
—— —— 17. Do I realize that it is all right to use the following terminology in thegeneric sense to describe a method of preparation or service?
• New England Clam Chowder • Russian Dressing• Irish Stew • Country Ham• French Fries • Danish Pastries• Russian Service • English Muffins• Swiss Cheese • French Toast• Country Fried Steak • Denver Sandwich• French Dip • Swiss Steak • German Potato Salad • French Service• Manhattan Clam Chowder • Florida Fresh Juice
—— —— 18. Do I use the term “fresh juice” only for a juice without additives and pre-pared from the original fruit within 12 hours of sale?
—— —— 19. Instead of using the term “homemade,” do I use more accurate terminology,like “home-style,” “homemade-style,” “made on the premises” or “our own?”
—— —— 20. If I use any of the following terms, am I sure I can substantiate them?
• Fresh Daily • Corn-Fed Porkers • Fresh-Roasted• Flown In Daily • Finest Quality • Kosher Meat• Center-Cut Ham • Black Angus Beef • Own Special Sauce• Aged Steaks • Low Calorie • Milk-Fed Chicken• Slept in Chesapeake Bay
—— —— 21. Am I careful not to misrepresent canned orange juice as frozen or cannedapplesauce as homemade?
—— —— 22. Do I use food preserved by the commonly accepted means: canned, chilled,bottled, frozen and dehydrated?
POINTS OF ORIGIN
MERCHANDISING TERMS
MEANS OF PRESERVATION
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PROFITABLE MENU PLANNING — FOR MAXIMUM RESULTS 21
YES NO
—— —— 23. Am I always absolutely accurate in the terminology used to describe themethod by which the food is prepared?
Some preparation methods:
• Charcoal-Broiled • Deep Fried • Sauteed• Barbecued • Baked • Smoked
• Broiled • Roasted • Poached• Fried in Butter • Prepared from Scratch
—— —— 24. Do my menus, wall placard or other advertising materials containing pictorialrepresentations always portray the actual product with true accuracy?
—— —— 25. For instance, am I careful not to:
A. Use mushroom pieces in a sauce when the picture depicts mushroom
caps?
B. Use sliced strawberries on a shortcake when the picture depicts wholestrawberries?
C. Use four shrimps when the picture shows five?
D. Use a plain bun when the photo depicts a sesame-topped bun?
E. Let my waiter/waitress offer “butter or sour cream” when, in actuality,I’m using imitation sour cream or margarine?
F. Let my waiter/waitress tell a customer,“The pies are baked in our ownkitchen,” when in fact they purchased prebaked, institutional pies?
—— —— 26. Am I sure I never risk the public’s health by misrepresenting the dietary ornutritional content of a food?
—— —— 27. Do “salt-free” and “sugar-free” mean just that?
—— —— 28. Can I substantiate with specific data any special nutrition claims or claims of “low calories?”
NOTE: If you cannot answer “yes” to all these questions, it is time to revise your menu to avoidmisrepresentations and potential customer misconceptions about your food.
VERBAL AND VISUAL REPRESENTATION
DIETARY OR NUTRITIONAL CLAIMS
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22 THE RESTAURANT MANAGER’S HANDBOOK
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PROFITABLE MENU PLANNING — FOR MAXIMUM RESULTS 23
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INVENTORY FORM
24 THE RESTAURANT MANAGER’S HANDBOOK
ITEM SIZE DATE TOTAL COST EXTENSION
TOTAL
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PROFITABLE MENU PLANNING — FOR MAXIMUM RESULTS 25
FOOD ORDERING FORM
ITEM BUILD TO AMT. ON HAND
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26 THE RESTAURANT MANAGER’S HANDBOOK
DETAILED LAYOUT OF DISHROOM EQUIPMENT
1
2
7
48
3
15
14
1. Silver burnisher
2. Linen hamper
3. Tray rail
4. Soiled-dish table
5. Glass rack overshelf
6. Disposal (3 h.p. hammermill type)and scrap chute
7. Silverware chute
8. Silverware soak tank
9. Prerinse sink with flexiblespray arm
10. Dish-rack conveyor
11. Dish machine
12. Clean-dish table
13. Overshelves (two)
14. Dish-rack dollies (five)
15. Storage cabinet
13
13
1211
109
6 5
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SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURES—FOR MAXIMUM EFFICIENCY 27
8
9 2
10
12
14
11
3 6 75
1
1
1
4
2 13 15
17
24
23
3233302928
22
2119
18
20
2527
16
38
12
26
34
35
36
45
44
43
42
4140 39
37
1. Knife wells (five)
2. Composition cutting boards (three)
3. Stainless-steel combination pot andpan washing table with three-compartment sink and meat andvegetable drawers (two)
4. Disposal (3 h.p. hammermill type)
5. Recirculating centrifugal pump
6. Flexible spray rinse arm
7. Overhead pot rack
8. Single-compartment sink
9. Stainless-steel salad preparationwork table with undershelf
10. 12-quart mixer on mobile stand
11. Portion scale
12. Reach-in refrigerator13. Stainless-steel meat and vegetable
preparation worktable with angle-compartment sink, drawers (two),overshelf and undershelf.
14. Can opener
15. Slicer
16. Closed-top range17. Exhaust canopy
18. Wooden cutting board
19. Microwave oven
20. Deep fat fryers (four)
21. Griddle
22. Open-top broiler
23. Base cabinet refrigerator withovershelf
24. Steamer
25. Base cabinet refrigerator
26. Cold food wells (eight)
27. Sandwich grill28. Hot food wells (four) and
undercounter dish storage.
29. Open-top burners (two)
30. Wooden cutting board
31. Griddle
32. Base cabinet refrigerator33. Waffle grill
34. Pass-through window
35. Trash can
36. Wash basin
37. Ice machine
38. Heat lamps (two)
39. Waitstaff pickup counter
40. Soup wells (two)
41. Soup bowl lowerators
42. Reach-in refrigerator, sliding-door type
43. Customer takeout back counter44. Fountain
45. Milkshake machine
DETAILED LAYOUT OF KITCHEN EQUIPMENT IN A FAMILY RESTAURANT
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28 THE RESTAURANT MANAGER’S HANDBOOK
PERPETUAL INVENTORY FORM
I T E M
+ - = + - = + - = + - = + - = + - = + - = + - = + - =
1
2
3
4
5 6
7
8
9 1 0
1 1
1 2
1 3
1 4
1 5
1 6 1
7
1 8
1 9
2 0
2 1
2 2
2 3
2 4
2 5
2 6
2 7
2 8
2 9
3 0
3 1
1
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SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURES—FOR MAXIMUM EFFICIENCY 29
SIGN-OUT SHEET
ITEM EMPLOYEEDATE AMOUNT/WT.
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30 THE RESTAURANT MANAGER’S HANDBOOK
PREPARATION FORM
ITEM
MINIMUM
AMOUNT
AMOUNT
DEF./ORD.
BEGINNING
AMOUNT
AMOUNT
PREPPED
STARTING
TOTAL
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SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURES—FOR MAXIMUM EFFICIENCY 31
ITEM MON TUE WED THU FRI SAT SUN
MINIMUM AMOUNT NEEDED FORM
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32 THE RESTAURANT MANAGER’S HANDBOOK
YIELD SHEET
ITEMSTARTING
WEIGHT (OZ.)
# OF
PORTIONS
TOTAL
PORTION
WEIGHT (OZ.)
PREP.
COOK
YIELD
%
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SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURES—FOR MAXIMUM EFFICIENCY 33
Prepared By:
Date: Day: Shift:
BANK DEPOSIT Part 1
Currency
Silver
Checks
SUB TOTAL
CREDIT CARDS:
MasterCard/Visa
American Express
Diners Club
Other
OTHER RECEIPTS:
TOTAL BANK DEPOSIT
CASH SUMMARY Part 1I
Sales per Register
Sales Tax per Register
ADJUSTMENTS:
Over/Under Rings
Other: Complimentaries
Other
TOTAL ADJUSTMENTS
Sales to Be Accounted For
Sales Tax to Be Acctd. For
Accounts Collected
Other Receipts:
TIPS CHARGED:
MasterCard/Visa
American Express
Diners Club
Other
House Accounts-Tips
TOTAL RECEIPTS
DEDUCT: PAID OUTS
Tips Paid Out
House Charges
Total Deductions
NET CASH RECEIPTS
BANK DEPOSIT (Line 12)
OVER or SHORT
Day Night
BAR REGISTER SERVICE REGISTER TOTAL
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
Day Night All Shifts
CASHIER’S REPORT FORM
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34 THE RESTAURANT MANAGER’S HANDBOOK
TICKET ISSUANCE FORM
WAITPERSON TOT # # THRU INITIALS
TOTAL
RETURN #
VERIFIED
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SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURES—FOR MAXIMUM EFFICIENCY 35
COOK’S FORM
ITEM START ADDITIONSSTARTING
BALANCE
BALANCE
ENDING
#
SOLD
TOTAL
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36 THE RESTAURANT MANAGER’S HANDBOOK
TICKET ITEMIZATION FORM
ITEMTOTAL
SOLD
USE A MARK TO
DESIGNATE ONE SOLD
TOTAL
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WANT SHEET
ITEM EMPLOYEE APPROVED ORDERED ON RECEIVED
SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURES—FOR MAXIMUM EFFICIENCY 37
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PERSONAL DRESS AND HYGIENE
Employees wear proper uniform including proper shoes.
❑YES ❑ NO Corrective Action ____________ Hair restraint is worn.
❑YES ❑ NO Corrective Action ____________
Fingernails are short, unpolished and clean.
❑YES ❑ NO Corrective Action ____________
Jewelry is limited to watch, simple earrings and plain ring.
❑YES ❑ NO Corrective Action ____________
Hands are washed or gloves are changed at critical points.
❑YES ❑ NO Corrective Action ____________
Open sores, cuts, splints or bandages on hands are com-
pletely covered while handling food.
❑YES ❑ NO Corrective Action ____________ Hands are washed thoroughly using proper hand-washing
techniques at critical points.
❑YES ❑ NO Corrective Action ____________
Smoking is observed only in designated areas away from
preparation, service, storage and warewashing areas.
❑YES ❑ NO Corrective Action ____________
Eating, drinking and chewing gum are observed only in
designated areas away from work areas.
❑YES ❑ NO Corrective Action ____________
Employees take appropriate action when coughing or
sneezing.
❑YES ❑ NO Corrective Action ____________
Disposable tissues are used and disposed of when cough-
ing/blowing nose.
❑YES ❑ NO Corrective Action ____________
LARGE EQUIPMENT
Food slicer is clean to sight and touch.
❑YES ❑ NO Corrective Action ____________
Food slicer is sanitized between uses when used with
potentially hazardous foods.
❑YES ❑ NO Corrective Action ____________
All other pieces of equipment are clean to sight and
touch — equipment on serving lines, storage shelves, cab-
inets, ovens, ranges, fryers and steam equipment.
❑YES ❑ NO Corrective Action ____________
Exhaust hood and filters are clean.
❑YES ❑ NO Corrective Action ____________
REFRIGERATOR, FREEZER ANDMILK COOLER
Thermometer is conspicuous and accurate.
❑YES ❑ NO Corrective Action ____________
Temperature is accurate for piece of equipment.
❑YES ❑ NO Corrective Action ____________
Food is stored 6 inches off floor in walk-ins.
❑YES ❑ NO Corrective Action ____________
Unit is clean.
❑YES ❑ NO Corrective Action ____________
Proper chilling procedures have been practiced.
❑YES ❑ NO Corrective Action ____________
All food is properly wrapped, labeled and dated.
❑YES ❑ NO Corrective Action ____________
FIFO (First In, First Out) inventory is being practiced.
❑YES ❑ NO Corrective Action ____________
FOOD STORAGE AND DRY STORAGE
Temperature is between 50˚ F and 70˚ F.
❑YES ❑ NO Corrective Action ____________
All food and paper supplies are 6 to 8 inches off the floor.
❑YES ❑ NO Corrective Action ____________
All food is labeled with name and delivery date.
❑YES ❑ NO Corrective Action ____________
FIFO (First In, First Out) inventory is being practiced.
❑YES ❑ NO Corrective Action ____________
There are no bulging or leaking canned goods in storage.
❑YES ❑ NO Corrective Action ____________
Food is protected from contamination.
❑YES ❑ NO Corrective Action ____________
All surfaces and floors are clean.
❑YES ❑ NO Corrective Action ____________
Chemicals are stored away from food and other food-
related supplies.
❑YES ❑ NO Corrective Action ____________
HOT HOLDING
Unit is clean.
❑YES ❑ NO Corrective Action ____________
Food is heated to 165˚ F before placing in hot holding.
❑YES ❑ NO Corrective Action ____________
THE ESSENTIALS OF FOOD SAFETY, HACCP & SANITATION PRACTICES 38
Hazard Analysis Critical Control Points
MANAGER SELF-INSPECTION CHECKLIST
DATE____________ OBSERVER ______________________________________
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39 THE RESTAURANT MANAGER’S HANDBOOK
Temperature of food being held is above 140˚ F.
❑YES ❑ NO Corrective Action ____________
Food is protected from contamination.
❑YES ❑ NO Corrective Action ____________
FOOD HANDLING
Frozen food is thawed under refrigeration or in cold run-
ning water.
❑YES ❑ NO Corrective Action ____________
Food is not allowed to be in the “temperature danger
zone” for more than 4 hours.
❑YES ❑ NO Corrective Action ____________
Food is tasted using proper method.
❑YES ❑ NO Corrective Action ____________
Food is not allowed to become cross-contaminated.
❑YES ❑ NO Corrective Action ____________
Food is handled with utensils, clean-gloved hands or clean
hands.
❑YES ❑ NO Corrective Action ____________ Utensils are handled to avoid touching parts that will be
in direct contact with food.
❑YES ❑ NO Corrective Action ____________
Reusable towels are used only for sanitizing equipment
surfaces and not for drying hands, utensils, floor, etc.
❑YES ❑ NO Corrective Action ____________
UTENSILS AND EQUIPMENT
All small equipment and utensils, including cutting boards,
are sanitized between uses.
❑YES ❑ NO Corrective Action ____________
Small equipment and utensils are air dried.
❑YES ❑ NO Corrective Action ____________
Work surfaces are clean to sight and touch.
❑YES ❑ NO Corrective Action ____________
Work surfaces are sanitized between uses.
❑YES ❑ NO Corrective Action ____________
Thermometers are washed and sanitized between each
use.
❑YES ❑ NO Corrective Action ____________
Can opener is clean to sight and touch.
❑YES ❑ NO Corrective Action ____________
Drawers and racks are clean.
❑YES ❑ NO Corrective Action ____________
Small equipment is inverted, covered or otherwise pro-
tected from dust and contamination when stored.
❑YES ❑ NO Corrective Action ____________
CLEANING AND SANITIZING
Three-compartment sink is used.
❑YES ❑ NO Corrective Action ____________
Three-compartment sink is properly set up for ware-
washing (wash, rinse, sanitize).
❑YES ❑ NO Corrective Action ____________
Chlorine test kit or thermometer is used to check sani-
tizing process.❑YES ❑ NO Corrective Action ____________
The water temperatures are accurate.
❑YES ❑ NO Corrective Action ____________
If heat-sanitizing, the utensils are allowed to remain
immersed in 170˚ F water for 30 seconds.
❑YES ❑ NO Corrective Action ____________
If using chemical sanitizer, it is the proper dilution.
❑YES ❑ NO Corrective Action ____________
The water is clean and free of grease and food particles.
❑YES ❑ NO Corrective Action ____________
The utensils are allowed to air dry.❑YES ❑ NO Corrective Action ____________
Wiping clothes are stored in sanitizing solution while in
use.
❑YES ❑ NO Corrective Action ____________
GARBAGE STORAGE AND DISPOSAL
Kitchen garbage cans are clean.
❑YES ❑ NO Corrective Action ____________
Garbage cans are emptied as necessary.
❑YES ❑ NO Corrective Action ____________
Boxes and containers are removed from site.
❑YES ❑ NO Corrective Action ____________
Loading dock and are around dumpster are clean.
❑YES ❑ NO Corrective Action ____________
Dumpster is closed.
❑YES ❑ NO Corrective Action ____________
PEST CONTROL
Screen on open windows and doors are in good repair.
❑YES ❑ NO Corrective Action ____________
No evidence of pests is present
❑YES ❑ NO Corrective Action ____________
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THE ESSENTIALS OF FOOD SAFETY, HACCP & SANITATION PRACTICES 40
DATE TIME TEMP INITIALS DATE TIME TEMP INITIALS
Month: Freezer: Refrigerator:
TEMPERATURE LOG
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41 THE RESTAURANT MANAGER’S HANDBOOK
1. Bar cash registers (two)
2. Locked liquor storage cabinet
3. Liquor display
4. Base cabinet refrigerator, back bar
5. Three-compartment sinks (two)
6. Disposals (two)
7. Blenders (two)
8. Glass racks (four)
9. Ice bin
10. Glass chiller
11. Soda cabinet (under bar)
12. Planter
12
10
11 9
1
3
3
2
5
5
6
6
7
7
8
8
4
1
down
down
LAYOUT OF A TYPICAL BAR
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BAR RECIPE AND PROCEDURE MANUAL
SUCCESSFUL BAR MANAGEMENT & OPERATIONS 42
ITEM
INGREDIENTS: PROCEDURE: GLASS:
GARNISH:
ITEM
INGREDIENTS: PROCEDURE: GLASS:
GARNISH:
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43 THE RESTAURANT MANAGER’S HANDBOOK
BARTENDER’S REPORT
$100.00 ________
$50.00 ________
$20.00 ________
$10.00 ________
$5.00 ________
$1.00 ________
CASH IN
TOTAL
$1.00 ________
$0.50 ________
$0.25 ________
$0.10 ________
$0.05 ________
$0.01 ________
TOTAL
1. ________________________________
2. ________________________________
3. ________________________________
4. ________________________________
5. ________________________________
6. ________________________________
CHARGES
TOTAL
TOTAL
ITEM LIQUOR WINE
Housed _________ _________
Manager _________ _________
Comp _________ _________
EMPLOYEE _________________________
Total # _____ #__# ______ Initia l ____ # Return __________ Verify _________
EMPLOYEE _________________________
Total # _____ #__# ______ Initia l ____ # Return __________ Verify _________
EMPLOYEE _________________________
Total # _____ #__# ______ Initia l ____ # Return __________ Verify _________
LIQUOR SALES _____________________________
FOOD SALES _____________________________
WINE SALES _____________________________
MISC. SALES _____________________________
SALES TAX _____________________________
VOID SALES _____________________________
SALES SUMMARY
$100.00 ________
$50.00 ________
$20.00 ________
$10.00 ________
$5.00 ________
$1.00 ________
CASH OUT
TOTAL
$1.00 ________
$0.50 ________
$0.25 ________
$0.10 ________
$0.05 ________
$0.01 ________
TOTAL
BARTENDER
MANAGER
BOOKKEEPER
BARTENDER
MANAGER
BOOKKEEPER
Note: Itemize checks separately on back.Enter figure in sale and sales breakdown.
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SUCCESSFUL BAR MANAGEMENT & OPERATIONS 44
LIQUOR ORDER FORM
ITEM BUILD TO AMT. DATE
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45 THE RESTAURANT MANAGER’S HANDBOOK
LIQUOR INVENTORY FORM
ITEM SIZE QUANTITY TOTAL COST EXTENSION
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SUCCESSFUL BAR MANAGEMENT & OPERATIONS 46
LIQUOR USED AND RESTOCKED FORM
LIQUOR USED RESTOCKED LIQUOR USED RESTOCKED
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SUCCESSFUL WINE MANAGEMENT & OPERATIONS 47
WINE INVENTORY FORM
ITEM SIZE QUANTITY TOTAL COST EXTENSION
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WINE ORDER FORM
ITEM BUILD TO AMT. DATE
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OPERATIONAL ORDER FORM
ITEM BUILD TO AMT. DATE
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SUCCESSFUL MANAGEMENT OF OPERATIONAL COSTS & SUPPLIES 50
OPERATIONAL INVENTORY FORM
ITEM SIZE QUANTITY TOTAL COST EXTENSION
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KNOWLEDGE OF JOB
procedures, paperwork, skill, function
RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
QUALITY
up to specification, accuracy, consistency
RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
ATTITUDE
towards work, management, other employees, customers
RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
LEADERSHIP
ability to give direction
RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
RELIABILITY
dependable, on time, follows through on assignments
RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
PRODUCTIVITY
volume, utilization of time
RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
APPEARANCE
uniform, neat
RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
SERVICE
alert, fast
RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
OVERALL RATING: ______________________
SALARY ADJUSTED: ❑YES ❑ NO _______
NEW SALARY: __________________________
Recommendations: __________________________ __________________________________________
__________________________________________
Items to be followed up on: ___________________
__________________________________________
__________________________________________
__________________________________________
EMPLOYEE PERFORMANCE EVALUATION FORM
NAME: _______________________________ POSITION: ___________________________
INTERVIEWER: _______________________ DATE: _______________________________
LAST EVALUATION DATE: ______________________ SALARY: __________________
For each of the following categories grade the employee’s performance on a sliding scale of 1 to 10 (see scalebelow).The overall grade is the average of all scores plus the interviewer’s comments.
1-2 poor 3-4 below average 5 average 6-7 above average 8-9 very good 10 exceptional
51 THE RESTAURANT MANAGER’S HANDBOOK
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DAILY PAYROLL FORM
DATE MONTH YEAR
EMPLOYEE RATE TOTALH
H = HOURS G = GROSS
G H G H G H G H G H G H G
TOTAL
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DAILY SALES REPORT FORM
DAY DATE AMT $ INV #
FOOD SALES
1
2
3
4
5
6
7
8
9
10
11
1213
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
T
AMT $ INV #
LIQUOR SALES
AMT $ INV #
WINE SALES
ACTUAL BUDGET
MONTH-TO-DATE
TOTAL
7 DAY TOTAL
14 DAY TOTAL
21 DAY TOTAL
28 DAY TOTAL
TOTAL
SALES
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DAILY SALES REPORT FORM (CONTINUED)
FOOD LIQR WINE
MANAGERIAL
FOOD LIQR WINE
HOUSED
FOOD LIQR WINE
COMPLIMENTARYOVER
UNDER
#
DINERS
PER
HEAD
CASH
OV/U
INTERNAL BOOKKEEPING—ACCOUNTING FOR SALES & COSTS—WHERE DID IT ALL GO? 54
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LABOR ANALYSIS FORM
DAY DATE
1
23
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
3031
T
BUDGET ACT OV/UND
DAILY PAYROLL
TOTAL
7 DAY TOTAL
14 DAY TOTAL
21 DAY TOTAL
28 DAY TOTAL
BUDGET ACT OV/UND %
MONTH-TO-DATE PAYROLLDAILY
SALES
% MONTH
TO DATE
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WINE ITEMIZATION FORM
ITEM TOTALS
TOTAL
USE A MARK TO
DESIGNATE ONE SOLD
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FOOD ITEMIZATION FORM
ITEM TOTALS
TOTAL
USE A MARK TO
DESIGNATE ONE SOLD
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PURCHASE LEDGER
DATE
GRAND TOTAL
PAGE TOTAL
COMPANY MONTH
PAID OUTSINV # AMT $ INV # AMT $ INV # AMT $
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INTERNAL BOOKKEEPING—ACCOUNTING FOR SALES & COSTS—WHERE DID IT ALL GO? 62
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DATE DESCRIPTION METH LIFE COST SALVAGE ADDIT.
1st YEAR
NEW/
USED
AC
RS%
SUCCESSFUL BUDGETING & PROFIT PLANNING—FOR MAXIMUM RESULTS 64
DEPRECIATION WORKSHEET AND RECORD
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65 THE RESTAURANT MANAGER’S HANDBOOK
BALANCE BALANCE BALANCEDEPREC 20 DEPREC 20
DEPRECIATION WORKSHEET AND RECORD (CONTINUED)
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SUCCESSFUL BUDGETING & PROFIT PLANNING—FOR MAXIMUM RESULTS 66
ITEM BUDGETED % ACTUAL %
SALES
Food
Liquor
Wine
TOTAL SALES
MATERIALS
Food Costs
Liquor Costs
Wine Costs
TOTAL COSTS
GROSS PROFIT
LABOR
Manager Salary
Employee
Overtime
TOTAL LABOR COSTS
Controller Oper. Costs
China & Utensils
Glassware
Kitchen Supplies
Bar Supplies
Dining Room Supplies
Uniforms
Laundry/Linen
Services
Trash Pick-Up
Laundry Cleaning
Protection
Freight
Accounting
Maintenance
Payroll
TOTAL THIS PAGE
OPERATIONAL BUDGET
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67 THE RESTAURANT MANAGER’S HANDBOOK
ITEM BUDGETED % ACTUAL %
Utilities
Phone
WaterGas
Electricity
Heat
Fixed Operating Costs
Rent
Insurance
Property Taxes
Depreciation
General Operating CostsLabor Taxes
Other Taxes
Repairs—Equipment
Repairs—Building
Entertainment
Advertising
Promotion
Equipment Rental
PostageContributions
Trade Dues, ect.
Licenses
Credit Card Expense
Travel
Bad Debt
TOTAL THIS PAGE
TOTAL EXPENDITURES
TOTAL NET PROFIT
OPERATIONAL BUDGET (CONTINUED)
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SUCCESSFUL BUDGETING & PROFIT PLANNING—FOR MAXIMUM RESULTS 68
DATE
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
HOLIDAYS
# OF
EACH
AVG #
DINNERS
SUB-
TOTAL
BREAKFAST TOTAL _______________
LUNCH TOTAL _______________
DINNER TOTAL _______________
GRAND TOTAL _______________
DIVISION OF SALES
HOLIDAYS THAT MUST BE CONSIDERED:
FOOD
LIQUOR
WINE
TOTAL PROJECTED SALES x % SALES DIVISION = SALES DIVISION
• Washington's Birthday
• Easter
• Mother's Day
• Memorial Day
• Fourth of July
• Labor Day
• Thanksgiving
• Christmas Eve
• Christmas
• New's Year's Eve
• New Year's
• Halloween
• Valentine's Day
• Graduation Day
Grand Total x % Growth/Loss = Projected Volume x Check Avg. = Projected Sales
SALES PROJECTION FORM
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SUCCESSFUL BUDGETING & PROFIT PLANNING—FOR MAXIMUM RESULTS 70
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BREAKEVEN ANALYSIS GRAPHIC REPRESENTATION
FIXED COSTS $40,000
BREAKEVEN POINT
$100,000
$120,000
Variable Cost Per Customer = $7.20
Average Sales Per Customer $12.00
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BREAKEVEN COST ANALYSIS
COST TYPE FIXED VARIABLE TOTAL
HOW TO PREPARE THE MONTHLY AUDIT & COST PROJECTIONS 73
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MATERIALS COST PROJECTION FORM
MONTH
Beginning Inventory
Purchases
Comp/Manager
Ending Inventory
Cost
Sales
TOTAL FOOD COST PERCENTAGE
FOOD
Beginning Inventory
Purchases
Comp/Manager
Ending Inventory
Cost
Sales
TOTAL WINE COST PERCENTAGE
WINE
Beginning Inventory
Purchases
Comp/Manager
Ending Inventory
Cost
Sales
TOTAL LIQUOR COST PERCENTAGE
LIQUOR
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OPERATIONAL SUPPLIES COST PROJECTION FORM
PAGE MONTH
CATEGORY
Beginning Inventory
Purchases
Ending Inventory
Cost
Sales
TOTAL COST PERCENTAGE
#
CATEGORY
Beginning Inventory
Purchases
Ending Inventory
Cost
Sales
TOTAL COST PERCENTAGE
#
CATEGORY
Beginning InventoryPurchases
Ending Inventory
Cost
Sales
TOTAL COST PERCENTAGE
#
CATEGORY
Beginning Inventory
#